Speaking of Beer

Prebeer Preamble: The frozen and ruggedly beautiful country of Norway has given rise to many things: Vikings, Protestants, and lutefisk being but three examples. But did you know the word “ale” descends from the Old Norse word for “fermented grain beverage”? Today the Draco Vista Review Krew (plus Anna from Washington) and I dive into beers produced from one of Norway’s oldest breweries to see how the legacy is holding up.

Beer #1: We start off with the cornerstone of the Ringnes stable, Ringnes Pilenser. As it turns out, the brewery that produced this beer has only recently been acquired by European mega-brew conglomerate Carlsberg (hailing from Denmark). Tune in and listen to what happens when one Scandanavian country takes over another’s “national brewery.” [hint: think “chicken scissors“]

Interbeer Interlude: Heatland Brews. “Goose Island Harvest Ale” Pubcasters Phil and Lingo from the Brit and Yankee once again contribute some enlightening entertainment featuring a beer from the Plains (home to many folks of Scandanavian descent, so it fits the show’s theme!). This time, Chicago’s storied Goose Island Brewey gets the spotlight, with their seasonal Harvest Ale. How does it rate according to the Brit And Yankee? Tune in and find out!

Beers #2 and 3: The Review Krew plus Anna now reach for two other Ringes products, Lysholmer Double Ice and Ringnes SkjÆrsgårds Pils. They pour out suspiciously light and spritzy, and your intrepid drinkers begin to wonder what characteristic, if any, distinguishes them from one another. Is this what they serve in Valhalla!?!

Beer Geek Moment: “Viking Age Ale” Way back in the last millenium, Norwegian folks were enjoying the juice of the barley with some enthusiasm. What they were drinking and how it was made are the subjects of today’s Moment.

Postbeer Postscript: We return with the scores, and with all these reviewers and beers, there are numbers aplenty. We also manage to work in some words, as a genuine Scandanavian Warlord (named Peter) skypes in to set us straght on the pronunciations. Hey, I got “Ringnes” right….

 

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Prebeer Preamble: Apologies for the Lucas-like complexity of the show title, but whenever legendary hophead, author, and internet recanteur Evo Terra joins me for a beer, I dust off the bombast. Any opportunity to revel in the resiny goodness that is hops with another Humulus Lupulus fanboy is an opportunity for excess, as far as I’m concerned. Today Evo and I scale the twin peaks of IBU and ABV, engaging in some good old-fashioned “drinkin’ a coupla beers” conversation along the way.

Beer #1: Evo’s (relatively) recent trip to Vancouver, BC yielded our first beer of the day, Granville Island Whitecaps IPA. Canada isn’t exactly known as a hophead Mecca, but Evo really enjoyed this one from the tap. How does it fare when poured from a bottle?

Interbeer Interlude: Microbrewed. “El Bait Shop.” Straying from his usual East Coast haunts in a never-ending quest for the perfect pub experience, Tee Morris winds up in, of all places, Des Moines, Iowa. Flanked by co-drinkers Paul and Andrew, as well as a stray local or two, Tee dives into the Midwest mega-tap experience. What are they drinking and how does it go down? Tune in and find out! (Part 1 of 4)

Beer #2: Evo and I now turn to Breckenridge Brewing’s Small Batch 471 Double IPA. This one is touted as being “double hopped,” and it’s definitely cranked up on the EtOH. But with alcohol comes malt and with malt comes balance. Could it be that “double” just isn’t enough?

Beer Geek Moment: “Hop Horticulture” Ever had the hankerin’ to grow your own hops? Turns out it’s not that tough, especially if you’re into “projects” and have even a faintly green thumb. Take a listen and find out how it’s done!

Postbeer Postscript: We score up these spicy brews and discuss the Theory of Hop Relativity (at least, that’s what I’m calling it now…). Which beer might just have Evo Twittering away? Tune in and find out!

 

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Prebeer Preamble: Over much of the Northern Hemisphere, summer has given way to autumn. A whole new wave of fall seasonal beers are turning up on store shelves and taps, and a growing number of them involve that apotheosis of autumnal squash, the pumpkin. Today I and my Draco Vista Review Krew (Michael R.Mennenga, Doug Kress, Tim Adamec, and Brian Brown) take a look at this phenomenon, and try to wrap our heads around the benefits (or lack thereof) of adding vegetables to your beer.

Beer #1: A sign of pumpkin beer’s ascendency is Harvest Moon Pumpkin Ale, from the fine folks at Blue Moon (a.k.a. Molson-Coors). Macro-pumkin marketed like a micro, with “all natural” pumpkin flavor. Kinda gets you drooling, doesn’t it? Warning: the word “fizzy” is used in describing this one…

Interbeer Interlude: Beer As Folk. “Thom Tash from Kona Brewing Co.” Kona’s seasonal Pipeline Porter is very popular in Hawaii, on the mainland and beyond. Pubcaster and Heartland Brews contributor Phil Clark from The Brit and Yankee talks with the Kona Brewmaster about this and other brews produced with local ingredients in the 50th State.

Beer #2: A product of one of America’s oldest brewpubs, Buffalo Bill’s Pumpkin Ale can safely be called the progenitor of pumpkin beer. Does it’s “classic” status lead to a satisfying drinking experience, or should pumpkins remain the stuff of pies and jack-o-lanterns and stay out of beer all together?

Beer Geek Moment: “Seasonals” Pumpkin beer is but one example of “seasonal” beer, brews that only turn up at certain times of the year and reflect the vibe of the time. Take a whirlwind tour through the calendar by way of a pint glass in this little Moment.

Postbeer Postscript: It turns out where the tasters stand on pumpkin pie has a lot to do with how they score these beers. Who likes lots of spice, and who wants to actually taste the pumpkin? Tune in and see!

 

 Show 38: It's the Great Pumpkin, Charlie Beer Guy! [36:43m]: Play Now | Play in Popup | Download (1700)

Prebeer Preamble: Love ‘em, hate ‘em, or get annoyed by the stereotyping of ‘em, Belgian styles of beer are here to stay, and widely held to be some of the best suds out there. A diverse selection of Belgian brews are breaking out of their country of origin and are being produced world-wide, from North America (Unibroue, Ommegang) to Japan (Hitachino Nest), to all points in between. Today I’m once again joined by Tom the Beer Guy’s Brother as we sample two Belgian beers, of similar style, brewed half a world apart. Do the storied brewers of Belgium have anything to fear from the scrappy upstarts from other parts of the globe?

Beer #1: Tom and I start with Ommegang Abbey Ale, from a converted Belgian-style farmhouse near Cooperstown, New York. Great buzz surrounds this brewery and this beer, which is generally acknowledged to be as “Belgian” as a crunchy waffle with powdered sugar on it. What do we think?

Interbeer Interlude: The Build-A-Beer Workshop. “Taste The Monkey Bastard” Our second BABW brew, the Monkey Bastard, is all ready for drinking. Since the recipe was based on an Arrogant Bastard clone, I thought it would be interesting to drink it alongside Stone’s flagship beer. Joining me in this potentially risky taste-test are Michael R. Mennenga, Brian Brown, Kris Mayo, and Doug Kress. Does the little Bastard stand up to its inspiration? Tune in and find out!

Beer #2: Representing the Home Team in this Panglobal Belgian taste-off is Gouden Carolus Carolus D’Or–Grand Cru of the Emporer. With a name that long, the beer better be good. So….is it?

Beer Geek Moment: “Wildfire Beers” The beers on this show got me thinking about how some styles can find a second, often more successful, life upon immigrating to a new country. This Moment is the result of these beery musings.

Postbeer Postscript: It all comes down to the scores, and after two big bottles of big beer, Tom and I are feeling pretty generous. There’s some serious enthusing going on here, but which strong dark Belgian-style Ale did we really flip over? Guess you’ll just have to listen….

 

 Show 37: International Belgian Beer: Play Now | Play in Popup | Download (889)

Prebeer Preamble: There are many *ahem* unpleasant associations with the word “pilsner” in the Beerniverse. Perhaps this is because it’s the little beer that grew up to conquer the world, and many of us were deeply scarred by its watery tyrany during our formative years. Nonetheless, rumor has it that there was actually a decent beer in there before global economic pressures for mass-production took their ugly toll. Today, I’m joined by Farpoint Media personae Michael R. Mennenga, Doug Kress, Brian Brown and Tim Adamec as we try a couple of pilsners brewed the way the beer gods intended.

Beer #1: We start off with Scrimshaw Pilsner from California’s North Coast Brewing Company. The tasting crew fears no yellow fizz as we plunge into this straw-colored brew. The style is designed to be light and refreshing, but the pungent nose spurs one co-drinker to make some rather un-refreshing comparisons…

Interbeer Interlude: Microbrewed “Old Dominion, Part 2″ Podcast novelists and beer-loving bon vivants Tee Morris and Phil Rossi are back to wrap up their evening at the brewpub where it all started. Much ale-talk brings a balance to this lager-heavy episode, and yes, Tee, you told the story correctly. Pretty much.

Beer #2: Next up is Blue Paddle Pilsner, a product of craft megabrewer New Belgium Brewing Company. From a brewer that’s taking over the country one Fat Tire at a time comes this uncharacteristically non-belgian brew that’s a lager to boot. Does being the odd one out in the New Belgian stable help or hurt this Czech-style beer?

Beer Geek Moment: “Lagers” Admit it, some of you out there don’t know (or worse, don’t care about) the difference between ales and lagers. Well, tough. I happen to think it’s the cornerstone of Beer Geekiness, so I’m giving it to you again, this time with some history…

Postbeer Postscript: The great “pilsner-off” winds up where things often do on this show: in the numbers. We try to be concise as we split hairs between shades of gold and ponder all things crisp. Does the “Thing That Pilsners Became” haunt our evaluation of these two all-malt micros? Tune in and see!

 

 Show 36: The Case for Pilsners: Play Now | Play in Popup | Download (702)

Prebeer Preamble: I’ve posted before about the fancy-schmansy beer glass created by our friends at the Boston Beer Company. Supposedly, this uber-engineered glass scientifically maximizes the aroma, taste, and even mouthfeel of the beer consumed from it, especially if it’s their flagship beer, Samuel Adam’s Boston Lager. Well today we put this beast through the patented SoB quasiscientific ringer, and we’ll see if it can put its money where its tulip-shaped mouth is. I’m joined by Tom the Beer Guy’s Brother for the first time to help me make heads or tails of this thing. Ooooh, and there’s lots of thunder, too….

Beer #1: Tom and I start out with the beer for which the glass was crafted, Samuel Adams’ Boston Lager. To give us a benchmark drinking experience, we also pour some into a standard pint glass, and much gripping side-by-side evaluation ensues. So, does it “work”? Have a listen and find out!

Interbeer Interlude: Heartland Brews “Founder’s Black Rye”. I am tickled pink to have the great folks at the Brit and Yankee throwing me a segment every now and then. This is the first contribution from USBrit and Lingo in a sporadic series spotlighting beers and breweries from the, IMHO, under-appreciated Midwest. Today, Michigan’s Founders Brewing Company gets the Brit and Yankee treatment. Enjoy!

Beer #2: I figured it was my duty to try to push this little glass to its breaking point, and I decided Flying Dog Ales‘ Gonzo Imperial Porter would probably do the trick. Once again two-fisting out of different shaped glasses, Tom and I test out competing predictions. What, exactly, does cranking things up Hunter S. Thompson-style do to the special glass? Take a listen and see!

Sudsy Song Segment: Beatnik Turtle “Speaking of Beer” For the second time in one show, I giddily offer you a contribution from people more talented than myself, in this case SoB veterans Beatnik Turtle. Maybe they had such a good time playing at The Festcast that they just couldn’t stop singing about lovely, lovely beer. So here, for your listening pleasure, is the Podosphere Debut of a song with a hauntingly familiar name. Hear it here before it’s the Song of the Day! Can I get a “YEE HAW!”?

Postbeer Postscript: Tom and I have each nursed our own opposing pet theories through this quasi-experiment, so the rubber really meets the road as we compare numbers. As Mother Nature pushes us along with impatient grumblings, we blast through each beer evaluated in each glass. So, should you dump 30 bucks on a set of four of these puppies? Tune in and find out!

 

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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!

 

 Show 34: An Evening at the Growling Monkey: Play Now | Play in Popup | Download (1259)

Prebeer Preamble: At long last…..LET’S GET READY TO…uh…DRINK BEER! I’ll admit it, I’m not a fan of these “smackdown” things. I mean, when the beer is this good, everybody wins in my book. Still, I’m intrigued by the concept: take four IPAs from two of America’s most successful craft breweries, invite an Imperial crap-ton of people* to drink them in a blind tasting, and force them to pick which they like best. And it would have gone off perfectly, except it involved both a little math and an obscene amount of the Greek alphabet. Still, this is some good stuff: the wheels get a little wobbly, but never come off the wagon entirely…

Round 1: Stone IPA vs. Dogfish Head 60 Minute IPA. The undercard in today’s bout are two “traditional” India Pale Ales. We have tasters in the room from both coasts (and Australia!), as well as folks who just plain don’t like hoppy beer. The discussion is suprisingly civil, but there can be only one winner…

Intermission: Microbrewed. “Old Dominion Brewery.” Phil Rossi and Tee Morris return to the Ashburn, VA brewpub that got the whole “Microbrewed” thing started. With their lovely wives along for the ride, and much to celebrate, Tee and Phil are in fine and festive moods. Tune in and see how much reminiscing occurs between pints! [part 1 of 2]

Round 2: Dogfish Head 90 Minute IPA vs. Stone Ruination IPA. The main event kicks off with squeals of glee and protruding yuck-tongues in just about equal quantities. These two beers have everything cranked up, and apparently that’s not for everyone. Still, you have to pick a winner, so even the more “sensitive” palates in the crowd ultimately choose a side. What brew emerges victorious?

Beer Geek Moment: “Beer Competitions.” Today’s little excercise is amatuer to say the least (presence of an actual beer judge notwithstanding). Find out about the history and basics of REAL beer contests in this breezy Moment.

Postbeer Postscript: Having picked winners for each round, it is time to do a little math and crown a “Best in Show” beer. Each taster rated each beer, and the scores for each are totaled. Which potent potable walks away with the Grand Prize? Surely one of the winners of Rounds 1 and 2, right? D’OH!!

*Thanks to tasters Mark A., CMAAAAAAAAAR!, Thomas from Flagstaff, Michael R. Mennenga, Yooper, Doug Kress, Enormous from Australia, Kris Mayo, Brian Brown, Tim Adamec, Alec/clichekiller, Rhettro, and Rhettro’s lovely air-guitar goddess of a wife, Theresa. And a double-plus-huge thanks to C.A. Sizemore for running the blind tasting. Remember: It ain’t a party ’til something gets broke!

And a quintuple-plus-über-huge thanks to Jarsto from the Netherlands for ressurecting this show from digital nowhere land. If you enjoy this one, thank Jarsto!

 

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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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