Thanks to The Beer Report, Should I Drink That?, My Life as a Foodie, Davis on Draft, The Good Beer Show, Big Foamy Head, Brain Gravy, and Craft Beer Radio (collecively known as the good folks at Beer Safari) for once again inviting me into the fun. Enjoy!

Next is Show 56: Liquid Christmas 2008: Vrolijk Kerstfeest!, in which we enjoy a little Dilerium Noel, as well as some Gouden Carolus Noel, two top-shelf Belgian holiday beers.

And somewhere in there will be the Beer Safari Holiday Beer Exchange Video Special (or whatever it’s called) to which I’ve contributed a short and theoretically humorous segment like I did last year.

And by a strange confluence of unrelated events, much of the above content features significant contributions by Friend of SoB Evo Terra. No, he’s not taking over the show, that’s just how the hop-smeared chips fell. I mean, the bastard’s got his own damn podcast, he doesn’t need mine. Anyway, strap in and enjoy my gift to y’all: actual honest-to-Ninkasi content! w00t!

Helloooo…Is this thing on? Just how do you work one of these “post” gizmos again? Yeah, sorry, things have gone a little fallow around here lately. I am, however, still recording and have lots of good sudsy content in the “tap line” (am I pushing this too far?). It’s just (sadly and by necessity) paced a little more on the “glacial” side. SoB’s still alive, promise. To prove my point, go out–I challenge you–and scrape together the following four beers:

AleSmith’s Decadence Anniversary Imperial Porter [alternative: Flying Dog's Gonzo Imperial Porter]
Deschutes’ The Abyss [completely viable and more realistic alternative: Deschutes' Black Butte XX]
Port’s Old Viscosity [alternative: Oskar Blues' Ten Fidy]

and

Victory Brewing Company’s Storm King Imperial Stout [alternative: Stone Imperial Russian Stout]

Show 52 will be big, black, and bloated (I’ll pass on making a joke…), just like they were in the good ol’ days.

Thanks, Lizzie!

That being said, I have gotten so much good stuff out of SoB, and treasure my experiences participating in this whole “new media” deal. The people I’ve met, both face-to-face and in more electronic ways, have uniformly been fantastic, and I count many of them among my closest friends. The opportunities the podcast has given me to speak with passionate brewers from all over the world, as well as the often unsung folks in the Beerniverse who support them, are more than I probably deserve, and I am very grateful indeed. And of course, the mind-blowingly good beer I’ve uncovered in my explorations has enriched my life, and hopefully enhanced yours as well.

So…I can’t really do the show, but don’t want to give it up. After a long (and I do mean long) stint on the horns of this dilemma, vacillating wildly between bagging the whole thing and sucking it up and grinding on, I’ve come up with a compromise that just might work. To wit: the old format is gone. Episodes will focus on a single segment: an interview, a homebrewing experience, side-by-side sampling of a couple of beers, etc. I’ll record as opportunity presents itself, and can thus make no promises as to release schedule. Just stay subscribed, and good stuff will come down the pike when it happens. I think in this way I can keep my passion burning sufficiently hot, keep the shows varied and interesting, and continue flying the flag for great beer. And it doesn’t mean that a “full blown” show is out of the realm of possibility, it’s just that when it does happen it’ll be something I want to do rather than something I have to do. I believe strongly that podcasting, and new media in general, is about keeping love alive and spontaneous, not grinding it up in a media machine. If I wanted that, I’d go into traditional broadcasting. And, just to be crystal clear, I don’t want that.

Whew! All that being said, the next episode will be an interview, but that doesn’t mean you can’t drink along. Scare up some

Gulden Draak [alternatives/additional beers: Piraat, Augustijn, Bruegel, Bornem Dubbel Bornem Tripel]

I think it will accompany the show quite well.

Please feel free to let me know what you think of all this. I do this for you guys. OK, and for the beer….

…but I don’t hold it against you, Jonathan Coulton, because I really enjoy your music. Here’s myself, da Man, and lovely wife (and “Voice of the Beer Geek Moment”â„¢) Carolyn, after a phenomenal show in Phoenix with “JoCo” and astoundingly good opening act Paul and Storm. No real connection with beer here, but how about 16 seconds of “Still Alive“:

More actual beer stuff to follow, as this same evening I had an awesome interview with an amazingly hardcore brewer, to be released shortly.

Anyway, here’s a tribute compiled by Tee Morris and everyone at the Joe Murphy Memorial Fund, with far-flung testimonials reflecting on Joe on the first anniversary of his passing.

I wonder what Joe would think of my new favorite beverage, Jones Cream Soda…

I compose this post on or about the second anniversary of the Speaking of Beer podcast, and it’s been an outstanding 24 months filled with all kinds of beery good times. To celebrate this podcasting milestone (2 years is still considered a “milestone” in the podosphere, isn’t it?), here’s a super-deluxe souped-up MicroBrewed segment from Tee Morris and Paul from Des Moines. They conclude the epic “Des Moines series” at local brewpub Racoon River Brewing Company, and with the help of bar manager Mike Crownover wend their way through RRBC’s sampler tray. Beer-love practically oozes from their pores as they enjoy some of the best the Midwest has to offer. Enjoy!

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Apparently, beer-drinking scientists have a tough academic road ahead of them. Sorry, Cathy the Beer Guy’s Sister…

Also, if you know a beer-snubbing wine snob, lay this story on them. Apparently, wine causes more brain damage than beer!

Choose from a mind-boggling array of official SoB products in a variety of designs, some of which are actually related to beer drinking. Make up for that botched Xmas gift with something Beer Guy, or just let your beer geek flag fly in uber-cool SoB duds. Thomas, we’ve even got something for your hop-headed dog!

Find splendiferous beer-related consumption here, or click on the link over there to the right.

And a huge “thanks!” to Tom the Beer Guy’s Brother for setting this whole thing up!

Thanks to the good folks at The Beer Report, Should I Drink That?, Pacific Brew News, The Good Beer Show, Craft Beer Radio, Dude Night, Big Foamy Head, and Brain Gravy for including me in this project. Good times…

Happy Holidays everyone!

(And in case you’re wondering, yeah, the Crunchberry beer did kinda suck…)

For show 42 please acquire:

Santa’s Private Reserve Ale: [alternative: Sierra Nevada Celebration Ale]

and

Samichlaus Bier [alternatives: a toughie...technically it's a doppelbock, but at 14 % ABV find the strongest doppelbock you can get!]

Sorry again for the herky-jerky release schedule. Then again, maybe I should relax and have a beer…

Thanks for pointing me to this, Dub!

So, what’s the deal? Well, I’ve found in the last 1.5 years of doing this that most shows just seem to fall together naturally, and practically write themselves. But every now and then comes an episode that appears doomed to thrash and kick during the creative process, and only reluctantly gets shoved out the door into the podosphere. Circumstances align against it, as if someone doesn’t want the information to come out. Such a show is Show 40.

The good news is, Show 41 is pretty much done (it’s one of those “write themselves” episodes), so there won’t be any significant delay in its arrival.

Sorry for the wait, and thanks for your patience.

Blue Moon Harvest Moon Ale [alternatives: Shipyard Pumpkinhead Ale, Saranac Pumpkin Ale]

and

Buffalo Bill’s Pumpkin Ale [alternatives: Dogfish Head Punkin' Ale, Schlafly Pumpkin Ale]

Now get out there and rake!

Link 1: There’s going to be a National Toast to honor Beer Hunter Michael Jackson on September 30th. Cheers (in advance)!

Link 2: One thing I try to stress on the podcast is that “there’s a time and a place for every beer.” Sure, I’m on record as saying I don’t really like Fat Tire, and that my favorite thing about Sam Adams Boston Lager is that you can get it just about anywhere. But as recently as the last episode, I’ve been trying to get out the message that there are no evil beers, and even in this age of Stone/DFH, the craft beer “pioneers” have much to offer. Well, beer blog The Buzz says it better than I could: Don’t bash on a beer just because it’s reasonably popular. Bash on it because you think it sucks, but be prepared to defend your argument.

Link 3: Along those lines, another beer blog, Beer Appelation, ponders if Blue Moon is a craft beer or not by invoking an analogy with 60′s folk combo Peter, Paul, and Mary. Go read it; it makes sense.

Those easily offended be warned: it’s pretty brutal.

Due to a technical glitch, the original Show 32 has gone pfffffffft! into the world of ones and zeros* .

Bummer. But keep those show beers chilled, as it will come back, in the not-too-distant-future.

During the meanwilst, the new and completely different show 32 is about to land on the shores of the podosphere. To drink along you should acquire: a dunkelweizen, such as Prescott Brewing Company’s Funkendunkel (or Ayinger Ur-weisse or Franziskaner Hefe-Weisse Dunkel or Weihenstephaner Hefeweissbier Dunkel or Hacker-Pschorr Dunkle Weisse)

and

Aventinus Wheat Doppelbock (no significant alternatives)

Also, SoB is going to have a little hiccup in the schedule (beyond the usual) as I enjoy a little summer vacation with my family. Look for the next show in about three weeks, and cross your fingers (like I am) that much beery good content will come out of this little hiatus.

I’ll be back in a flash, and until then, drink well!

*my deepest apologies to Mark A., CMAAAAAAAAAR!, Thomas from Flagstaff, Yooper, Doug Kress, Enormous from Australia, Kris Mayo, Brain Brown, Tim Adamec, Alec/clichekiller, Rhettro, and Rhettro’s lovely air-guitar goddess of a wife

Body in pool = Debbie

Note the presence of much Stone

Love you too, Brian

Meat + Skewers = Yum

Back atcha, Enormous

“You wanted stories, I’ve got one, a short one, but a story.

I’d listened to your show about Stouts and the one with the Chocolate Stout. I decided to give the Double Chocolate Stout a try. I loved it. I enjoy a good Guiness from time to time, but have definitely changed my tune to when it comes to stout.

A friend of mine had a birthday party and he was planning on drinking “nothin’ but Guiness” the whole night. I brought a couple Imperial Stouts and a couple Double Chocolate Stouts. Before any of his party goers arrived, we’d downed both and he’d all but sworn off Guiness. Once the party got underway, he had a couple Guiness, but sent people to the store to buy more Chocolate Stouts. By the end of the night I had converted most of the party goers off of Guiness and onto anything else, I even got a few converts to Arrogant Bastard. My friend had to have another party to try and get rid of all the Guiness that was left over, and we made brats and Guiness (Thanks to Mike)

I’ve spread the word far and wide. Pod on! Charlie, Pod on!”

Sweet, sweet music to my ears!

Miller tap on Coors keg equals state fine (could anyone tell the difference?)

Beer festival runs out of ale

Do you have Dale in a can?

Latrobe brewery produces first beer in a year

Summer beers

How strong is that beer?

Stone Ruination IPA to be available in “snack size bottles”

Pizza beer: story here video here

Gluten-free yeast

American Craft Beer Week (going on NOW!)

Go green with New Belgium

Fruity Michelob Ultra (not that that’s a good thing…)

There’s more to spring than bock beer, as made abundantly clear by the great Jonathan Coulton’s ode to getting back to nature, “First of May.” And now you can hear a hilarious version produced by a bunch of podcasters* á là Band Aid’s “Do They Know It’s Christmas?” recorded as a tribute to the late great Joe Murphy, a huge Coulton fan. I imagine Joe’s celebrating spring the right way out on the Elysium fields about now…

Catch some podcasters In flagrante delicto here.

Thanks to Paul Fischer and Phil Rossi for putting this together!

*Heather Welliver, Phil Rossi, Martha Holloway, Debbie from Mesa, Barb Fischer, Bill Shunn, Rich Sigfrit, Jared Axelrod, Tim Callender, Jack Mangan, Mathew Wayne Selznick and Command Line

Do you, like myself, suffer from “setter-downer syndrome”? You know, you unthingkingly set something important, like your beer, down at some random location and spend the next ten minutes frantically trying to find it? Never fear, the Beer Pager is here. You’ll never swig out of a bottle that has been used as an ashtray again!

Do you find your nice clean pint glasses insufficient to squeeeze every iota of enjoyment from your beer-drinking experience? The kind folks at the Boston Beer Company (brewers of the Sam Adams beers) have you covered. They’ve engineered the ultimate beer glass, jam-packed with features designed to maximize your quaffing pleasure!

Do you love beer so much you want to move beyond simply drinking it? Well Men’s Health magazine is ahead of you. They’ve compiled a list of 32 Things You Can Do With Beer other than pour it down your gullet. Stop snoring, trick your miserly landlord, or catch mice with your favorite beverage! Thanks to Eric’s lovely wife Wendy for this one.

Do you enjoy some blues with your beer? Well, the Flying Dog Brewery in Denver Colorado is running a contest to send one lucky winner to the Telluride Blues and Brews Festival on September 14 -16, 2007. Entering is easy, just fill out this online form by May 13st! And for beer and blues any time, take a listen to my beercast homies at Big Foamy Head.

And you homebrewers out there, are you having trouble coming up with a snappy name for your latest creation? To your rescue comes the Random Beer Name Generator. I think SoB’s next beer will be Ruby Groundhog Day Rauchbier. Or maybe Big Bird’s Salty Red Porpoise Koelsch. Or possibly Shitszu-Mojo Maerzen. I could do this all day….
Thanks to Wesley for this one.

He didn’t like beer, but somehow that never bothered me. I think I’ll go have a root beer now…

Mudshark Dry Heat Hefeweizen [alternatives: Pyramid Hefeweizen, Shiner Hefeweizen]

and

Dale’s Pale Ale from Oskar Blues Brewing Co. [alternatives: Sierra Nevada Pale Ale, Three Floyd's Alpha King, any west-coast IPA]

If you haven’t divined the theme yet, think about the shelves lining the walls of your dad’s basement den.

Thanks to Eric, I know about a gizmo that’ll chill a beer can in seconds. Now, if only more craft breweries would get with the canning thing (like Oskar Blues in Colorado and the Mudshark Brewery in balmy Lake Havasu, AZ), we’d be in business!

Are you throwing a kegger, but not sure how much beer to buy? Never fear, the Kegulator is here! Just input vital stats like how many folks are coming and how hammered they’re going to get, and it’ll spit out exactly the quantity of beer you’ll need. No more returning half-empty kegs (or pounding too many beers the next day in order to save face) for you!

And on a more serious note, Virginia McLean, one of the original folks who inspired what ultimately became Pete’s Wicked Ale, has been stricken with a form of bone cancer. Pete and his old skool pals have reunited to create Reunion Imperial Brown Ale to raise money and awareness. Check out the link and see what you think (and look for audio from fellow beercaster Rick from Pacific Brew News). Of course, the Farpoint Media family has also been touched by the spector of cancer, so if you’re in a donating mood, swing by Michael and Evo’s Wingin’ It! website and help out Joe Murphy, a.k.a. Randy Inuendo, a.k.a. Mason Rocket. It’s a good karma thing to do…

Here are a few pics:

Count the people hoisting a glass.

Who says there’s an East Coast/West Coast thing in beerland?

Some favored accessories of the day.

Delightfully drunk festival-goers. Listen for them on an upcoming episode!

My only question is, if someone cheats you out of your fermented “two-percent”, have you been bilked out of your bilk? Discuss…

Thanks for the link, Summer!

Let’s make some beer! Besides being easy and fun, brewing is the single best way to develop a deep understanding of and appreciation for beer. Part art, part science, part cooking, part sport (if you want to take it there), homebrewing is satisfying on just about all levels. Plus, it’s a hobby that gives you a wicked buzz!

THE STUFF YOU’LL NEED

Regardless of the type of beer you’re going to brew, certain basic equipment and materials are necessary. For brewing with malt extract, we’re talking:

1 – 6.5 Gallon Plastic Fermenting Bucket w\ lid & #2 Stopper
1 – 6.5 Gallon Plastic Bottling Bucket w\ spigot
a capper and bottle caps
1- 24 inch Racking Cane w\ 5 foot Siphon Hose
1 – 15 inch Spring Loaded Bottle Filler
1 – 3 Piece Airlock
1 – 4 Oz. Bottle of BTF Iodophor No Rinse Sanitizer (1 TBL spoon per 5 gallons Cold Water)
a hydrometer (a device that allows you to predict the beer’s strength)
a cooking thermometer

You’ll also need a good stainless steel or enamel pot in which to boil what will become your beer. Your pot should have at least a 4 gallon capacity. Finally, bottles round out the equipment list. For a five gallon batch, you’ll need about 54 12 oz bottles. You can buy them outright from a homebrew supplier, or simply rinse and save your empties, provided they are NOT screwtops. Screwtop bottles are thin at the top and tend to break come bottling day.

Of course you’ll also need some information. Simple “first brew” instructions, which will be followed on Speaking of Beer for Batch #1, are available at Brewer’s Connection by clicking this link. Eventually, more in-depth study is both warranted and richly rewarded. I strongly recommend The Complete Joy of Homebrewing by Charlie Papazian as a fun and informative next step.

Most importantly, let’s have us some fun. Your beer is going to kick ass!

BEER #1: THE NEW GUY, an American Pale Ale (starting with show 22)

6 lbs of Light Dry Malt Extract
1/2 lb 60 L crystal malt (for flavor)
1/2 lb Carapils malt (for body)
2 oz Cascade hops (for hoppy goodness)
ale yeast (e.g. Danstar Nottingham Ale Yeast)
irsh moss
dextrose sugar (for bottling)

All of the above is included in the “First Born Pale Ale” kit available at Brewer’s Connection, or you can look at your own local homebrew shop or online homebrew supplier.

BEER #2: MONKEY BASTARD, a “West Coast” American Strong Ale (starting with show 32)

Ingredients and instructions are here.

BEER #3.1 RUINED NATION, a double IPA (starting and ending with show 45)

Ingredients:

Procedure: This is a “partial mash” rescipe, meaning some grains are steeped at an appropriate temperature to draw out flavor and sugars before the “extract” is added.

Beer #3.2 SAMUEL L. JACKSON BADASSSSSSSSS STOUT, ’nuff said (starting and ending with show 45)

Ingredients & Procedure: CLASSIFIED, MUTHAF@#KUH!

First up, Kristen gave me the heads up on an MIT study that suggests that knowing the ingredients actually changes how you taste beer. It’s fascinating stuff for any number reasons, but mostly for the question of when do MIT students actually have any time to do the drinking. The link is here, but you may have to sign up with the New York Times to read the whole article.

Next, Mad Marv hooked me up with an extensive list of the carb and caloric values for many, many beers. Interesting fact: Total carbs (a.k.a. “body”) for Guinness: 9.9 grams. For Budweiser: 10.6 grams. Combine this information with the MIT study above, and maybe you’ll stop thinking Guinness is so dang intense. It isn’t.

Finally, Brian has good news for Thomas from Flagstaff’s dog. Congratulations pooch, you now have your own beer!

’nuff said.

Thanks to J.R. Murdock for the pic!

Combine equal parts stout and hard apple cider. Serve in a pint glass.

BLACK VELVET
Combine equal parts stout and champagne. Serve in a fluted glass.

MOONGLOW

12 oz. American amber ale, 1 oz. Amaretto, 3 oz. half and half, a 1â?„2 oz. of Irish cream liqueur and mint leaves (minced). Mix all ingredients gently in a shaker. Pour over ice in a short goblet and garnish with a mint sprig.

BERRY BLAST
12 oz. American light lager, 11â?„2 oz. strawberry daiquiri mix, and 1â?„2 oz. simple syrup. Mix strawberry daiquiri, syrup and 2/3 of the beer with ice and shake to degas. Strain and pour into a pilsner glass. Now add the remaining beer and garnish.

You’ve lugged out box upon box of decorations.
You’ve untangled miles of extension cord.
You’ve replaced 37 bulbs on your pre-lit tree.
You’ve fought the masses in the stores for that last box of “icicle” lights.
All without much complaint.
You’ve earned a reward.

HEFE HOLIDAYS!!!

Thanks to Mad Marv for the link!