Speaking of Beer

(Tee Morris enjoying a little pick-me-up)

PreMicrobrewed Preamble: March is Speaking of Beer’s first anniversary, and I’ve gone CRAZY!!! Nah, I’ve just got lots of good content and I’m in a festive mood, so I’m going to throw out a couple of bonus shows this month, of which this is the first. I babble on about the calendar and once again beg for voicemails (remember the homebrew kit contest?), then turn it over to my homies on the East Coast for the fun.

Interbabble Interlude: “MicroBrewed from RFD“. My partners in beercasting crime, Tee Morris and Phil Rossi, record a beery night out with some pals, including Thomas from the Command Line Podcast. They start off in reasonable shape, but you can tell before too long that this particular night out is going to get ugly…(part 1 of 3).

PostMicroBrewed Postscript: Babble….babble….babble…Oh, and I spill the goods on the beers for the next “real” show!

 

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Prebeer Preamble: From the land of the rising sun come two beers that, well…couldn’t be more different from each other. Helping me sort this out are my lovely wife Carolyn as well as friends Jon and Hiroko Austin. Also on this show, I announce the first ever SoB contest. You, yes YOU can win a complete First Born Pale Ale brewing kit from Brewer’s Connection, and all you have to do is call and leave me a voicemail by March 12th, 2007! The winner will be picked at random from the names of callers (so, uh, don’t forget to leave your name!).

Beer #1: Our first beer from Japan is the mass produced and globally distributed Sapporo Premium. As we munch away on edamame, much talk of rice ensues, and Hiroko waxes nostalgic about beer clashes with her parents.

Interbeer Interlude: The Build-A-Beer Workshop. “Brew Day!” With friend and brewing n00b Shawn Alexander in tow, I brew up a Pale Ale using a malt extract kit. Don’t worry, I’ve cut out virtually all of the “waiting for water to boil” parts.

Beer #2: I throw Jon and Hiroko a curveball with this one, Hitachino Nest Red Rice Ale. If you could make a beer that’s the exact opposite of Sapporo, it would probably be this. How does it go down? Hint: two of the drinkers like it, and two don’t. You connect the dots.

Beer Geek Moment: “Sake.” What, you think sake’s got nothing to do with beer? Au contraire mon fraire! Find out just how spookily similar these two fermented libations actually are in this little three-minute info blast.

Postbeer Postscript: Two beers plus four drinkers equals lots of numbers flying around come scoring time. Still, the pattern is pretty clear. And what is that pattern? Tune in and find out!

 

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Prebeer Preamble: Whenever the question “What’s the best beer in the world?” comes up, there’s usually a clutch of strong Belgian ales vying for first place. Today, we see what all the fuss is about. I’m joined by my lovely wife Carolyn, for the first time drinking pure beer on the show, as we tackle two beers that routinely make the beer snobs’ top 10 lists. Let’s see what us regular folk think of these fancy beers!

Beer #1: Carolyn and I first drink some Pauwel Kwak, from the Bosteels Brewery in Buggenhout, Belgium. Carolyn has a real “Kwak glass”, and we both have some nice memories tied up in this brew. What follows is a dollop of beer talk and much nostalgic dicussion. How do you think I got her on the show, anyway?

Interbeer Interlude: Eat Your Beer. “Marinating with Beer From the Inside Out” Podcast pioneer/beer cuisine wunderkind Michael R. Menennga joins me once again, this time to discuss using beer as a marinade. We’re not talking soaking in a tub in the fridge here; Michael likes to shoot his food full of marinade with a giant mad-scientist syringe. Find out what wisdom his unholy experiments have uncovered!

Beer #2: Now that we’ve walked down memory lane, Carolyn and I try something new to both of us: Chimay Grand Reserve, also known as Chimay Blue. Compared to Kwak, this Trappist Ale is darker, stronger, and not the center of old memories. Does the good will generated by Beer #1 slop over to Beer #2?

Beer Geek Moment: “Monks and Beer”. They devote their life to God, but their worldly energies are devoted to brewing the best beer on Earth. We take a brief peek into the monastic experience to find out why the devout are such kick-ass beer geeks.

Postbeer Postscript: Carolyn and I now score today’s big beers, factoring in weird glassware and fond rememberances, along with the usual taste, mouthfeel, etc. Do these beers with big reputations get big scores? Tune in and find out!

 

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Prebeer Preamble: The beer style known as American Pale Ale (A.K.A. “APA”) is popular, easy to drink, and great candidate for a homebrewing project. With that in mind, today we pop the top on a couple of “extra pale” commercial examples, to see what it’s all about. I’m joined yet again by SoB veteran co-drinker Eric, as we venture beyond the pale…ale…

Beer #1: Eric and I start with some Green Flash Extra Pale Ale. From a San Diego brewery that’s NOT Stone, this new kid on the block seems to be getting pretty popular. Does it strike that critical balance between bitter and sweet, or does the West Coast’s love of Humulus lupulus skew the drinking experience?

Interbeer Interlude: Build-A-Beer Workshop.”The Return.” After more than half a decade, I’m returning to my beloved hobby of homebrewing, and I’m taking SoB along for the ride. Today I visit my old stomping grounds, a supply shop called Brewer’s Connection, to brush up on the basics. I talk with helpful employee Amy and find out excactly what a newbie needs to brew a batch of beer so tasty that they’ll want to do another one. Follow my saga for its sheer entertainment value, or even brew along! Details can be found by visiting the “Build-A-Beer Workshop” page on this blog.

Beer #2: We now turn to a more established example of the moderately-hopped APA, Mad River Brewing Co.’s Steelhead Extra Pale Ale. Another California brew, another extra pale ale. Is this one just a retread of the first, or does the APA style contain enough wiggle room for two very different drinking experiences?

Beer Geek Moment: “Homebrewing.” For as long as there’s been beer, people have been brewing it at home. These days there’s little in the way of excuses for beer geeks to not also be homebrewers. We take a look at various approaches to the craft, so you can decide which one is best for you.

Postbeer Postscript: And now…the scores! Just because both beers are “extra pale”, do they score the same? And will Eric and I ever have a knock-down, drag-out argument over our ratings? Tune in and find out!

 

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Prebeer Preamble: Today, we risk the wrath of The Ranting Scotsman as we tackle beers brewed in and inspired by ruggedly beautiful Scotland, where the signature style is the beer equivalent of comfort food. I’m joined by my friend Robert Short, last heard from on show 11, as we settle into the not-completely-unlike-the-Scottish-moors environment of my back porch to sample these brews.

Beer #1: Rob and I first try an American beer, brewed in the scottish style: Three Floyds’ Robert the Bruce, from in Munster Indiana. A strong, malty ale sounds good on a night like this, but just because he shares its name, does Rob warm up to the beer?

Interbeer Interlude: Beer As Folk: “Listener Questions” We kick off 2007 looking back at the fundamentals. I tackle three listener questions: How many types of beer are there: two, five or what? What’s the deal with bottle color? And the last one…well…you just have to hear the last one…

Beer #2: A biting cold wind whips up as Rob and I reach for our second beer, Traquair House Ale, brewed in a storied landmark right in the heart of Scotland. Folks, it don’t get more real than this…so…uh…we really like it, right?

Beer Geek Moment: “Malt” The backbone ingredient of beer is also one of its most poorly understood, outside of the realm of brewers. What malt is, and where it comes from, gets sorted out in this little nugget of brew knowledge.

Postbeer Postscript: In this corner, the feisty young upstart, flush with American craft-brew success…and in THIS corner, the original scotch ale, draped in tradition! Which one emerges victorious? Tune in and find out!

 

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Predrink Preamble: The New Year is upon us, and I thought I’d throw a little party. Today’s show is going to deviate from the norm and we’re going to kick up our heels a bit, in a wildly experimental fashion, of course! I’m joined by my lovely wife Carolyn as we prepare, and “enjoy” four cocktails made from beer. Yeah, I know, I’ve ranted about “not messing up your beer with other crap.” And yes, we will be doing just that. Will I change my tune after sipping the ideal combination of beer-and-something-else?

First Round: Carolyn and I start with two relatively simple beertails, both made with stout: the Snake Bite and the Black Velvet. Easy to make, easy to drink?

Interdrink Interlude: Beer As Folk: “Joe Hospital” The manager of the Dogfish Head Alehouse in Gaithersberg Maryland talks with new-to-SoB contributors Tee Morris and Phil Rossi. Sounds like exciting things are afoot for DFH in 2007, but I’ll just let Joe tell you about it.

Second Round: Now it gets interesting. The beertails involved this time, the Berry Blast and the Moonglow, require some actual bartending-type skill. Find out just how messy it gets. Johnny Johnny, where are you when I need you?

Beer Geek Moment. “Flip.” Another dip into history, this time to examine an 18th century American colonial beertail called flip. Somehow this turns into a New Year’s resolution, but you’ll just have to listen to see how we pull that off.

Closing Time: In lieu of scoring, Carolyn and I talk about our experience, and pick our favorite and least favorite beertails. Hint: the one reminiscent of vomit doesn’t make the top of the list. What does? Tune in and find out!

 

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Prebeer Preamble: The season for feasting and merry-making is upon us! Oh, and let’s not forget gift-giving, too. I’ve got a suggestion for myself that’s free and easy, but you have to listen to the show to find out what it is. Anyway, today we try two classic winter beers, in an attempt to fill ourselves with the Christmas spirit. Ho! ho! ho! and away we go…

Beer #1: After a long Thanksgiving evening’s face-stuffing, I settle down with two old friends, Mary and Mike, for some holiday beers. We start off with Samuel Smith’s Winter Welcome, a classic English “winter warmer” form Yorkshire. Does this brew from the country of Charles Dickens evoke Christmas Past?

Interbeer Interlude: Eat Your Beer. “Beer-Injected Turkey Dinner.” Michael R. Mennenga joins me yet again for a trip through the kitchen, from a beer-lover’s point of view. Today Mike recounts a Thanksgiving Day experiment that worked out deliciously, thanks to beer.

Beer #2: Mary, Mike and I return to the US with the next beer, Anchor’s Our Special Ale for 2006. Yeah, I know, there’s been a lot of Anchor on the show this year. No apologies here. They’re freekin’ classic, and this iteration of their justifiably famous holiday seasonal is a great example as to why. At least, that’s my opinion. What do my friends think?

Beer Geek Moment. “Wassail.” This much sung-about but little consumed holiday beverage has strong ties to beer. It may well be time to revive this old Christmas tradition, and this Moment will explain why. Plus, there’s a recipe!

Postbeer Postscript: Old friends now get critical on this delightful evening, as we report our scores on the beers. We’re drinking the liquid version of holiday cheer, but which beer actually “tastes like Christmas”? Tune in and find out!

 

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Prebeer Preamble: Beers made from ingredients free of chemical additives (pesticides, fertilizers, etc.) are increasingly popular among beer enthusiasts. With assistance from SoB co-drinking stalwart Eric, I try to figure out what’s going on here. Sure going “green” is good for your health, your conscience, and the environment, but is it good for the beer?

Beer #1: We begin our quest for understanding with an English beer, Samuel Smith’s Organically Produced Ale. It’s a drinkable style from a long-standing, even iconic, brewery, but does its organic nature add anything to the drinking experience?

Interbeer Interlude: Beer As Folk. “Roots Brewing Company.” Portland, Oregon, is home to this all-organic brewpub, situated at the heart of America’s premier beer city. I talk to head brewer Chip Holland about the challenges and rewards of being on the cutting edge of the organic beer phenomenon.

Beer #2: Here’s where the rubber really meets the road in our exploration of the organic beer phenomenon. Eric and I dive into North Coast Brewing Company’s Old Plowshare Stout, an organic brew from California. But first, we sample some Old No. 38 Stout, a non-organic beer in the same style from the same brewery. How does the “green” beer old up in this side-by-side comparison?

Beer Geek Moment: “Barley.” Organic or not, the backbone of beer is this cereal grain from the Middle Eeast. Botany, chemistry, and history all come together in this three-minute information blast, for your entertainment pleasure.

Postbeer Postscript: Eric and I ponder and score the beers of the day. Did our organic experience enhance our drinking enjoyment? Tune it and find out!

 

 Show #18: An Organic Exbeerience: Play Now | Play in Popup | Download (2423)

Prebeer Preamble: As autumn turns to winter, beer enthusiasts’ tastes tend to go dark. Well, I’m here to accomodate, with a couple of black brews and a whole lot of dark beer talk. I’m joined by Michael R. Mennenga, fellow Farpoint podcaster, beer cuisine afficianado, and fan of stouts, porters, and all beers black as we tour the Western Hemisphere through glasses darkly.

Beer #1: Mike and I start off in South America with a little Xingu Black Beer from Brazil. It seems like an obscure style from a country that’s not exactly a brewing powerhouse, yet it’s pretty widely available throughout the world. Are we talking a cult gem, or is it pandering to the lowest common palate denominator?

Interbeer Interlude: Burpin’ Legends. “Guinness: King of Stouts?” The most famous and best-selling dark beer in the world, a dry stout called Guinness, is the stuff of legend in the beerniverse. But is this dark emperor really wearing any clothes? With a look at some relevant data and the help of a roomful of volunteer tasters, we dive into the myth that is Guinness.

Beer #2: Mike and I now move on to Colorado to try an English style originally brewed for Russian nobles. That would be Avery Brewing Company’s The Czar, an Imperial Stout. We’re talking black, we’re talking strong, we’re talking….hitting our tongues with hammers??

Beer Geek Moment: “Beer Color.” So just where does beer get its color from, and how do brewers measure and predict the hues of their brews? If these questions vex you, you’ve come to the right place!

Postbeer Postscript: Still sipping our Czars, Mike and I go through the scoring on these beers. It’s a dark day for one of these black beers, but which one? Take a listen and find out!

[For help with the taste-test, special thanks go out to Evo Terra, Sheila Unwin, Michael and Lorrie Mennenga, Mr. and Mrs. Doug Kress, Jack Mangan, Sterling the Southern Gentleman, Chris the Cheesecake Lady, and Debbie DaMoodyMom. Also, thanks once again to Jack Mangan for lending his talents as the Voice of Wikipedia.]

 

 Show #17: The Wort of Darkness: Play Now | Play in Popup | Download (2894)

Prebeer Preamble: Today’s show examines beers pulled from the mists of the past and poured into the nice clean glasses of the present. I think I actually use the word “scholarly” in the intro, but don’t be put off… HEY! Where the hell are you going?! ….Anyway, for anyone who’s left, let’s drink some resurrected beer!

Beer #1: I’m joined by Eric, fresh off of a 7-show hiatus from SoB, to drink some Fraoch Heather Ale. The style claims roots predating King Aurthur, and it’s brewed without even a whiff of hops. Are we talking some radical departure from our favorite libation, or is it called “ale” for a reason?

Interbeer Interlude: Beer As Folk. “Fritz Maytag’s Sumerian Beer Project.” About 15 years ago, Anchor Brewing Company owner Fritz Maytag embarked on a challenging beery adventure: to recreate, using authentic recipes, ingredients, and techniques, the very first recorded beer consumed by humans. Find out how it all turned out, and why YOU should know the name “Ninkasi.”

Beer #2: Eric and I now turn our attention to Adam. No, not the Biblical founder of humanity…we’re talking about the flagship brew from Portland’s Hair of the Dog Brewing Company. It’s a modern interpretation of a long-lost German strong ale, sort of a super-charged altbier. With a little help from HotD’s Alan Sprints, we work our way through this complex creation.

Beer Geek Moment: “Gruit.” Long before European brewers embraced hops, another herbal addition preserved and bittered beer. This complex mixture of plants not only gave medieval ale its balance, it also gave medieval ale drinkers everything they needed to party like it was 1399.

Postbeer Postscript: Eric and I now attempt to evaluate these historic ales, with nothing to go on but our palates and our brains. Then again, that’s all we ever have to go on, isn’t it? Anyway, tune in and find out what we think!

 

 Show #16: Living Dead Beers: Play Now | Play in Popup | Download (2771)