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  • Permalink for 'Hop_Talk/2008/02/29/Pimp_my_cubicle'

    Pimp my cubicle

    Posted: February 29th, 2008, 11:00pm CET by Al

    I have been a cubicle dweller for most of my adult life. It’s not what I would have chosen for myself, but when it is raining, or cold, or brutally hot, I’m thankful to be indoors in a dry, climate-controlled environment. Still, it’s pretty soulless and draining.

    WIRED recently featured Cube Chic, by Kelley L. Moore. They also have pictures of seven of her 22 “makeovers”. I’m quite partial to number 5.

    Gallery: Fantastic Fixes Help Your Sad, Pathetic Cubicle

    Pub in a cubicle

    Don’t wait until five to unwind. Bring the nightlife into your workspace with barstools, neon lights and pub-themed decorations. Corrugated paper covers the walls, along with framed vintage posters and a dartboard for havin’ a laugh with the mates. A wee bartender serves up pints, and a frothy screensaver reminds you of your true love.

    Ah…would that I could do that.

    © Hop Talk

    Pimp my cubicle

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  • Permalink for 'Hop_Talk/2008/02/29/Craft_beer_sales_up_again_in_2007'

    Craft beer sales up again in 2007

    Posted: February 29th, 2008, 2:49am CET by Al

    According to Information Resource Inc., “Craft” beer dollar sales were up 16.7% in 2007. Yet another double-digit increase.

    Craft beer sales were reported up by 14% in the first half of 2007 and up almost 18% in 2006.

    More numbers are coming soon.

    (via Appellation Beer)

    © Hop Talk

    Craft beer sales up again in 2007

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  • Permalink for 'Hop_Talk/2008/02/27/Beer_Blog_Search_Engine_growing_and_growing'

    Beer Blog Search Engine growing and growing

    Posted: February 27th, 2008, 8:12pm CET by Al

    Back in August I told you about the creation of the Beer Blog Search Engine. Using Google’s Custom Search product, I collected every beer-focused blog I could find and added them. I mostly did it for my own use, because I often want to see what the “beerblogosphere” is saying about a topic. I figured that other people might find it useful too.

    I continually add blogs to it. Some I found by following a long chain of links. Others are blogs that have come online just recently.

    Here are some new additions (in no particular order):

    If you know of any others that would be good additions, don’t hesitate to drop us a line.

    Beer Blog Search

    © Hop Talk

    Beer Blog Search Engine growing and growing

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    Tags: beer blogs, blogosphere, search
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  • Permalink for 'Hop_Talk/2008/02/27/SAVOR__An_American_Craft_Beer___Food_Experience'

    SAVOR: An American Craft Beer & Food Experience

    Posted: February 27th, 2008, 3:54am CET by Al

    Oh, man, I want to go. It’s on my birthday. Think I can convince the wife?

    savor-square-web1.jpgTickets went on sale recently, and are $85 a session, not including shipping.

    The Brewers Association, producers of the Great American Beer FestivalSM, is bringing the quintessential craft beer and food event to Washington D.C. in celebration of American Craft Beer Week.

    A must attend for craft beer aficionados and foodies alike, SAVOR will offer a memorable craft beer and food experience to a limited number of attendees under the columned archways of the Andrew W. Mellon Auditorium.

    Look at this brewery list:

    21st Amendment
    Abita Brewing Company
    Allagash Brewing Company
    Avery Brewing Company
    Blackfoot River Brewing Company
    Boscos Brewing Company
    Boston Beer Company
    The Brooklyn Brewery
    Clipper City Brewing Company
    Deschutes Brewery
    Dogfish Head Craft Brewery
    Florida Beer Company
    Flying Dog Brewery
    Flying Fish Brewing Company
    Foothills Brewing
    Four Peaks Brewing Company
    Free State Brewing Company
    Full Sail Brewing Company
    FX Matt Brewing Company
    Great Divide Brewing Company
    Great Lakes Brewing Company
    Harpoon Brewery
    Heiner Brau Microbrewery
    Hoppy Brewing Company
    Legacy Brewing Co.
    Montana Brewing Company
    New Albanian Brewing Company
    New Belgium Brewing Company
    New Holland Brewing Company
    Odell Brewing Company
    Otter Creek Brewing
    Pelican Pub & Brewery
    Port Brewing Company
    Rock Art Brewery
    Rock Bottom Restaurant & Brewery
    Rogue Ales
    Russian River Brewing Company
    Santa Cruz Mountain Brewing
    Sierra Nevada Brewing
    Smuttynose Brewing Company
    Sprecher Brewing Company
    Starr Hill Brewing Company
    Stone Brewing Co.
    Stoudts Brewing Company
    The Saint Louis Brewery, Inc
    Tröegs Brewing Company
    Two Brothers Brewing Company
    Williamsburg AleWerks

    SAVOR: An American Craft Beer & Food Experience

    © Hop Talk

    SAVOR: An American Craft Beer & Food Experience

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  • Permalink for 'Hop_Talk/2008/02/26/How_Color_in_Beer_is_Measured__Part_5_'

    How Color in Beer is Measured (Part 5)

    Posted: February 26th, 2008, 12:14pm CET by Ron

    The color of beer is measured in Lovibond units or by SRM, Standard Reference Method. The Lovibond method is an objective method where you compare the color of the beer to a chart and pick the closest match. The SRM method is scientific, though the scale was shifted to match Lovibond and they can pretty much be used interchangeably. In both, the higher the number, the darker the color.

    For the technical reader, from Wikipedia, the SRM method:

    involves the use of spectrophotometry to assign a number of degrees SRM to light intensity. The SRM number is defined as 10 times the absorbance of a sample at 430 nanometers measured through a .5-inch cell. The 430-nanometer wavelength corresponds to a deep blue light, and is the wavelength at which beers appear most different from each other.

    lovibond.jpg
    Picture your standard megabrewed light American lager (Bud Light) and you will be picturing around a 2. Between 2 and 20 lay a beautiful amber rainbow of colors. Anything higher than 20 is going to be pretty dark, but a porter at about 30 held up to light you will see that it is not completely black. Stouts weigh in at about 35 and higher, up to 70 for something like an Imperial stout.

    How much, of which of specialty grains, would one use to make a beer of certain color? I don’t even want to go there, as that is a very complicated subject which has many answers, none of which are perfect. I think the only thing brewers would agree upon is that no one has come up with a method of accurately predicting the color of beer.

    For more information on how this scale came about, see this write up derived from Dr. George Fix’s work.

    © Hop Talk

    How Color in Beer is Measured (Part 5)

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  • Permalink for 'Hop_Talk/2008/02/25/Hops_shortage_made_manifest'

    Hops shortage made manifest

    Posted: February 25th, 2008, 6:25pm CET by Al

    If I had any doubts about what would happen with the the hops shortage, I just got a very concrete example.

    Yesterday, I paid $16.99 (+ tax) for a six-pack of Stone Ruination IPA.

    I will certainly be savoring these.

    © Hop Talk

    Hops shortage made manifest

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    Tags: hops shortage, ruination ipa, stone brewing
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  • Permalink for 'Hop_Talk/2008/02/23/Now_this_is_a_March_I_could_get_mad_about'

    Now this is a March I could get mad about

    Posted: February 23rd, 2008, 3:15pm CET by Al

    While I can watch and appreciate just about any sport, the only one that I really follow is the NFL. The mania surrounding the NCAA Men’s Basketball tournament just doesn’t “hook” me. (I should blame Dick Vitale.)

    Last year the Washington Post took the idea of an elimination tournament and applied it to beer. Called “Beer Madness“, it took some flack for pitting disparate styles against one another, the inclusion of industrial-brewed lagers (and how far they advances) and the exclusion of darker styles like porter and stout.

    A year and a half ago, Ron used a bracket format for comparing a number of Oktoberfest style beers. His “Beer Battle” didn’t include 64 contenders, but I thought it was an interesting idea nonetheless.

    Well, the folks at Brewing News have taken both ideas to the next logical manifestation:

    NIPAC Banner

    Great Lakes Brewing News National IPA Championship

    Join us in celebrating March Madness with a hops - not hoops - competition. A single elimination bracket of 32 IPAs from across the nation are going head to head in a battle to see who has biggest cone-jones! The National IPA Championship (NIPAC) starts with the preliminary round on February 23rd in Grand Rapids, Michigan.
    Who will be the 2008 IPA champion? Enter your prediction of each round on-line at www.brewingnews.com/nipac to qualify for the 2008 NIPAC Winners Contest. All contestants that correctly predict the winners of every round and the final champion will be included in a NIPAC Contest Winners Drawing. Prizes include a full case of beer from the 2008 National IPA Champion, tee-shirts, posters and brewery merchandise.

    The first round is today, so if you want to participate you’d better hurry.

    (via Lyke 2 Drink)

    © Hop Talk

    Now this is a March I could get mad about

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  • Permalink for 'Hop_Talk/2008/02/21/How_Color_Affects_the_Taste_of_Beer__Part_4_'

    How Color Affects the Taste of Beer (Part 4)

    Posted: February 21st, 2008, 11:03pm CET by Ron

    Color has taste? No, it is not a typo… I’m going to attempt to blog about how color can affect the taste of beer, albeit indirectly.

    I believe there is a subconscious expectation on how the beer will taste based on its color which becomes an interesting factor. You expect a light colored beer to taste light, and a dark beer to taste heavy. When a beer’s color does not line up with how it tastes, I believe there is a perceived negative effect on how good it is. I also think the opposite is true, but not to the same degree. That is, when a beer’s color matches its expected taste, the beer tastes better, or maybe tastes just right; but in this case it is less of a factor.
     
    hoptical.jpgA light colored beer that has strong beer flavors, either malt sweetness, or more commonly a strong hop bitterness or aroma, can cause one to be pleasantly surprised. Such was the case when I tasted Blue Point’s Hoptical Illusion and Southern Tier’s Phin & Matt’s Extraordinary Ale.

    When the beer color is in the middle of the scale, I believe there is more mental flexibility on taste.

    All if this, of course, is not a hard and fast rule or something that can be measured; it is indirect, subtle, and was just a wild-ass theory of mine until I read some articles from experts with similar thoughts.

    I hate when I am sorely disappointed, as I find in something like Killian’s Red. I find it weak compared to its great color. What experiences have you found with beer color, for good, or for worse?

    © Hop Talk

    How Color Affects the Taste of Beer (Part 4)

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  • Permalink for 'Hop_Talk/2008/02/21/More_Anheuser_Busch___Inbev_merger_rumors'

    More Anheuser-Busch / Inbev merger rumors

    Posted: February 21st, 2008, 2:48am CET by Al

    You don’t need to have your finger on the pulse of the beer industry to have heard the continuing rumors of the two largest beer producers in the world (one by sales, the other by volume) in merger talks. Their recent mutual distribution agreement is widely seen as a precursor to a full-fledged merger. Profits for A-B were up in the 4th quarter of 2007, but the large jump on February 1 is attributed to these InBev merger rumors. (CNN Money: Anheuser-Busch Shares Up on InBev Report)

    InBev logoI’m no pundit, and certainly you can get more coverage from mainstream media sources (CNN, Bloomberg, Reuters, New York Times) and the beer blogosphere (Jay Brooks, and more), but I would be remiss if I didn’t bring it to your attention. Anheuser-Busch logoOf course, around this time last year the same rumors were circulating, but they seem more strident this time.

    There won’t be any in-depth analysis here, but I do wonder what will happen. Assuming the rumors are true, who benefits? The stockholders in the two companies, obviously. The workers at the companies? Generally not. Employees who hold company stock in their retirement plans count as stockholders, of course, but then there’s all the employees who will lose their jobs as the merged company gets rid of “redundancies”. Executives will do well, if only with golden parachutes.

    Of course, that’s not the focus of this blog either. We’re about the beer, here. So what about it? I expect there will continue to be experimentation with products in the “craft” space. If only because craft beer is still, at least for the time being, growing at a double-digit rate. Really, though, I expect more of the same. I expect the companies to realize cost-savings by brewing far-away recipes closer to home. Why ship all that beer across the Atlantic when you can brew it at a regional A-B facility and slap the “exotic” label on it?

    But, honestly, do I expect any new, interesting, good beers to be produced by this new company? No.

    What really concerns me is the smaller brewers; the ones whose beers I love. Instead of dealing with a couple of industry giants and working to find their own niche (and distribution), they’ll now have to compete with a Ginormous Behemoth. Will any niches be left and will they be big enough to sustain the “real” craft brewers? I wonder if we’ll see a contraction in the craft beer space similar to what we saw after the go-go eighties.

    I wish I knew what it all means. I can’t ignore it.

    © Hop Talk

    More Anheuser-Busch / Inbev merger rumors

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  • Permalink for 'Hop_Talk/2008/02/19/How_Beer_Gets_its_Color__Part_3_'

    How Beer Gets its Color (Part 3)

    Posted: February 19th, 2008, 11:50am CET by Ron

    The color of beer is beautiful. I love the golden yellows, the orange ambers, the deep dark reds and even the blackest black. I love all the colors, each with little bubbles riding up the side of the glass to add to the foamy froth on top. It makes me thirsty just thinking about it.

    In Packs a Punch, I talked about how color has less to do with taste, and nothing to do with alcohol. (at least for the most part, more on that later) Basically, the color of beer is derived from the malted barley, the amount used, and the varying degrees in which it is roasted. Most of the malted barley used is unroasted, referred to as the base grains. In addition to that, roasted malts are used called specialty grains. Together, the malts called for in a beer recipe is called the grain bill.

    Additional ingredients or adjuncts can also impart color in beer, e.g. blueberries. To please the technical readers, there are other factors like water PH, mash time, boil time, hops, fermentation and filtering that can affect color, but these are all secondary to the malt.

    A side note… Malting barley is the process of germinating a barley gain by moistening it in a warm environment and then quickly drying it which stops the germination process. This allows enzymes to develop that will help the starches convert to sugars in the mash. Often, we shorten malted barley to just “malt”, but we mean the barley, and use the terms interchangeably.

    biers.gifAlthough most of the malt used in making beer is unroasted, most of the color comes from the specialty grains as the base malt only provides a white to light yellow hue. Malts can be roasted to varying degrees, from lightly toasted to practically burnt. During the mash, the specialty grains dye the water to one of those beautiful hues. It is like the difference between making green tea and black tea in how the water is tinted.

    The grain bill is also a primary factor in how the beer tastes (and to how much alcohol will be present; but I will get to that point in a future article). Although that may be an obvious conclusion, the point is that the multitudes of combinations of malts make for an unlimited number of beer varieties.

    Stouts are roasty, using lots of dark roasted malts, but there are many variations. Try sampling Murphy’s Irish stout, next to Brooklyn’s Black Chocolate stout, and again next to Old Rasputin Russian Imperial stout; all are very different tasting. These all “pack a punch” of flavor, but only one “packs a punch” of alcohol.

    Lastly, adjuncts like corn and rice, which are used by many megabewers, contribute very little to color because of their nature and because they are not roasted. Needless to say, they also contribute little to taste.

    © Hop Talk

    How Beer Gets its Color (Part 3)

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  • Permalink for 'Hop_Talk/2008/02/19/Barley_and_Hops__Redux'

    Barley and Hops: Redux

    Posted: February 19th, 2008, 1:18am CET by Al

    Last week was the week from hell.

    Lots of crap—mostly political—going on at work that’s totally stressing me out; my wife is going to nursing school and is not home most nights, so I have to rush home (read: make sure I don’t miss my train and hope there are no delays) to pick up my kids; and various and sundry commitments that I don’t particularly want to do but don’t have a good reason to blow off.

    On top of all that, I’m trying to help a non-computer-savvy friend with her computer problems. Apparently, she has been running it on high-speed DSL without a firewall, no anti-spyware software, and an anti-virus application several years old. I feel like I should be wearing rubber gloves working with this thing. Oh, and the NIC doesn’t work. And it’s a 233 MHz processor with 96 MB of RAM. Running Windows XP Professional. That has never been updated or patched. And contains all of her not-backed-up precious pictures and is how she pays her bills.

    Anyway, by the time Sunday evening rolled around and my wife got home, I was pretty much wiped. Seeing my plight, she reminded me that it was “Kids Eat Free Sunday”.

    Which can only mean one thing: Barley and Hops.Barley and Hops Grill & Microbrewery

    Well, she didn’t have to ask me twice.

    The kids love the “Picasso Pizza” on the Children’s menu. Given a pita, sauce, grated cheese, and pepperoni, they get to make their own pizza. For our entrées the wife and I had, respectively, the beer-battered shrimp and the buffalo chicken wrap.

    But this isn’t a food blog, is it?

    I decided to get the beer sampler and, geek that I am, took some notes. The sampler included all of their “core” beers as well as their current seasonal offering (Winter Warmer). It didn’t include the bourbon barrel stout that was on the hand pump, but that’s okay because I had some of that the other night.

    Catoctin Clear
    Kölsch
    4.3% ABV, 13 IBU
    light straw color and very light on the tongue; refreshing with just enough bitterness in the finish; would be great on a hot summer day

    Annapolis Rocks Pale Ale
    American Pale Ale
    5.9% ABV, 38 IBU
    dark straw in color; medium body; hops cut right through the malt; delicious

    Tuscarora Red
    Red Ale
    5.1% ABV, 22 IBU
    color of dark tea; flavor seems to be a little lost; undercarbonated

    Big Ben Nut Brown
    4.4% ABV, 17 IBU
    color of dark tea; medium body; light hop bitterness; okay

    Schifferstadt Stout
    Dry Irish Stout
    5.0% ABV, 27 IBU
    deep opaque brown; pleasantly nutty; very smooth; good kick from the hops; delicious

    (Sadly, while still listed on their website, Dirty Little Blonde and Schwarzbier are no longer part of their core offering.)

    Winter Warmer
    Seasonal
    medium-dark amber with red highlights; medium body; pleasantly warming

    Of these, my favorites were the pale ale and the stout. My wife preferred the Winter Warmer.

    More importantly, though, I got to spend some relaxing time with the people I love.

    © Hop Talk

    Barley and Hops: Redux

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  • Permalink for 'Hop_Talk/2008/02/18/A_thousand_words__cooking_chicken_in_beer'

    A thousand words: cooking chicken in beer

    Posted: February 18th, 2008, 6:07pm CET by Al

    Includes translations from Chinese.

    Chinese diagram for cooking chicken with beer (annotated)

    (via Virtual China (via Boing Boing))

    © Hop Talk

    A thousand words: cooking chicken in beer

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  • Permalink for 'Hop_Talk/2008/02/15/Administrivia__comment_spam'

    Administrivia: comment spam

    Posted: February 15th, 2008, 3:41pm CET by Al

    We try very hard to not write about the nuts-and-bolts of running our little beer blog. You don’t care about that. You care about beer.* Frankly, so do we.

    But, sometimes it can’t be avoided when it’s something with the potential to affect the communications between us.

    If you’re a blogger, you know that comment spam is a huge problem. We use several tools to combat it: Akismet, Bad Behavior, and recently added a CAPTCHA. No comment spam published here.

    However, when Aksimet flags a comment as spam, it is put in a holding area for a number of days. Of the thousands that it has captured for us so far, there have been two, or possibly three, false positives. As a result, I have been dutifully combing that holding area, looking for legitimate comments that shouldn’t have been flagged. And let me tell you, I have had my fill of spam about Tramadol, Viagra, Cialis, and some of the nastiest porn in the world. (I’m no prude, but some of the keywords trigger my gag reflex. I’ll spare you the details.)

    I did this for you, because I didn’t want one of your genuine comments to get missed.

    Well, I just can’t do it any more. The volume of it is just too great. I’d rather spend more time writing stuff than working on Hop Talk’s plumbing.

    So, I’ll no longer be checking the Akismet spam trap for legitimate comments. Everything in there gets auto-deleted after about two weeks.

    However, we don’t want to lose your words. If you’ve made a comment and it doesn’t appear within a day or so, drop us a line to let us know. We’ll search through the muck to find it.

    Now, back to the topic at hand: beer.

    * That’s not to imply that you don’t care about anything else, of course.

    © Hop Talk

    Administrivia: comment spam

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  • Permalink for 'Hop_Talk/2008/02/14/How_Beer_is_Made__Part_2_'

    How Beer is Made (Part 2)

    Posted: February 14th, 2008, 12:30pm CET by Ron

    Before I start to drone on about color, calories and alcohol in beer, I should start with a 101 on how beer is made. I am going to try and summarize the process in as few words as possible…

    A starch source, primarily made up of cracked malted barley, is heated in water along with certain enzymes which starts a chemical reaction converting the starches into sugar. This process, called the mash, results in a thick, sugary, liquid called (shockingly) the mash.

    The mash is then boiled along with hops, a conical flower from the hop plant (Humulus lupulus), which acts as both a flavoring and a preservative. Hops added at the beginning of the boil produce a bitterness from the alpha acids in the hops. Hop added later in the boil contribute less to the bitterness and more to the aroma. Brewers typically add some in the beginning, and some at the end. The result of this step is not yet beer, it is called the wort. (pronounced “wert”)

    Once the wort is cooled and moved to a clean vessel, yeast is added and the process of fermentation takes place, converting the sugars into both alcohol and carbon dioxide. After fermentation is completed, the liquid is now called beer. This whole process is called brewing.

    The amount of each ingredient, the type of each ingredient, the length and handling of this process can all be done in a multitude of ways each producing a unique result. With this, the wonderful world of beers is created.

    For other great and more detailed references on brewing, check out these below:

    Or watch this video from Iron Hill Brewing…

    © Hop Talk

    How Beer is Made (Part 2)

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  • Permalink for 'Hop_Talk/2008/02/13/Membership_has_its_privileges'

    Membership has its privileges

    Posted: February 13th, 2008, 3:01am CET by Al

    So, I’ve been a member of F.O.A.M. for the last year and a bit. I’m still not brewing as much as I would like*, but they’re a good bunch of guys (and gals) who love to talk about beer and brewing, and would never deign to make fun of anyone still using extracts.

    Anyway, last night was our (postponed) February meeting, which for the last few years has been held at the Wild Goose Brewery. E.T. behind the bar was cheerfully passing out samples of several labels from Wild Goose and Flying Dog, as well as a tap for Backfin Pale Ale. Bob the head brewer came ’round to let us know that their Belgian Trippel (made with Westmalle yeast) and Biere de Garde would be coming out within the next four to six weeks.

    I got to sample the last of Test Batch #69. They were very coy about whether this might become a commercial product or not. I thought it was interesting. The Gonzo Imperial Porter and Double Dog Double Ale were popular (and delicious) but I limited myself to one sample of each. (At ABVs over 9 and 10 percent respectively, it’s for the best.) I didn’t get to sample everything they have on tap. Good thing, too, or I wouldn’t have gotten home until the wee hours of this morning.

    I also got to wander around the brewery a bit. One of the brewers—just moved out from Colorado—was showing some other folks around, so I tagged along and learned a few interesting things.

    Afterwards, fellow F.O.A.M.er Rick and I stopped in at Barley and Hops. They had their new Barrel Aged Jim Stout on the hand pump (Oatmeal Stout aged in Jim Beam barrels), which was quite good. I also had a couple of glasses of the Schifferstadt Stout, a nice dry stout that was just smooth and creamy. It was excellent, and just what I want when I think “stout”.

    A good meeting.

    * Heck I’m not writing here as often I would like. I’ve been darn busy.

    © Hop Talk

    Membership has its privileges

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    Tags: barley and hops, brewery tour, f.o.a.m., flying dog, wild goose brewery
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  • Permalink for 'Hop_Talk/2008/02/12/Packs_a_Punch__Part_1_'

    Packs a Punch (Part 1)

    Posted: February 12th, 2008, 12:00pm CET by Ron

    guinnessbeer.jpgIt has happened more than once where an uninformed beer drinker has said something to me like, “wow, that’s dark. I bet that packs a punch”. Unfortunately, I knew what they meant and it wasn’t that it packs a punch of flavor; rather, they assumed that the darker the beer, the more alcohol.

    I usually just give them an inebriated smirk and reply, “You know it! You better stick to that Bud Light, this is real potent stuff!”

    Of course, color has nothing to do with alcohol content. As a matter of fact, my Guinness has less alcohol by volume than my friend’s Bud Light. The color in beer primarily comes from the malted barley, the amount used, and the varying degrees in which it is roasted. (Note, there are other factors such as adjuncts, water, steep times, etc… also play a role in color)

    A brewer does not even need much of the darker roasted malts to alter the color which allows them a lot of flexibility in altering the color while only imparting as much of the flavor as desired. For instance, Paulaner’s Oktoberfest is a beautiful medium amber colored brew, but has the taste of a malt river. Conversely, if you have ever had a Killian’s Red, it does have a nice, deep red hue, but the beer is fairly weak in malt derived flavors.

    bud-light.jpg“Packs a punch.” I recently heard that comment from a “Bud Light only” friend of mine where we now have a running joke to make fun of the other’s beer. Who, by the way, poured out a Sam Adams because he couldn’t choke it down, but also poured out a Corona for the same reason… I just don’t get it.

    Maybe he meant “packs a punch of calories”…? Nah…but, he has inspired me to blog more about “how” color, calories and alcohol come about in beer.

    More to come in my “How” series… stay tuned.

    © Hop Talk

    Packs a Punch (Part 1)

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  • Permalink for 'Hop_Talk/2008/02/11/Six_Pack_Relief_for_Pennsylvania'

    Six Pack Relief for Pennsylvania

    Posted: February 11th, 2008, 4:30pm CET by Ron

    I had no idea that you couldn’t buy a six-pack of beer in Pennsylvania, at least not from a beer store. You could only buy in quantities smaller than a case at licensed bars or restaurants.candy-store-take-6.jpg That is ridiculous! I buy most of my beer by the six pack. Craft beer is about $7 - $10 a six pack for most in my area and even though I really like Southern Tier’s IPA, I’d rather not buy a case of it. Instead, I buy a mix of IPAs, porters, and the like.

    In MSNBC’s Cheers! Stupid Beer Laws Falling Off, they Lew Bryson’s February 1 “First Draft” column for Portfolio.com he points out that this law, and several other stupid beer laws, are falling by the wayside. The one angle they he points out is that the licensed bars are going to be hurt by this, which makes sense, but I think it will be best for the consumer and even the business owners will make out in the long run.

    What stupid beer laws are you aware of that will shock me?

    © Hop Talk

    Six Pack Relief for Pennsylvania

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    Guinness Tipping Point Ad

    Posted: February 7th, 2008, 12:32pm CET by Ron
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    Chinese New Year Beer Tasting Dinner at Saratoga Rose

    Posted: February 5th, 2008, 12:23pm CET by Ron

    The Saratoga Rose Inn in Hadley, New York, will be having a beer tasting dinner on February 9, 2008 @ 7:00PM. The menu sounds fantastic and if you are looking for an evening out, somewhere different, this just might be it. Also, if you are new to pairing beer with food, this could be a great introduction. (Personally, I’m not thrilled with the beer list, but it certainly is not bad) I think I would go for the curried shrimp; the Red Tail Ale is a nice pairing, too.

    saratoga-rose-inn.jpgHere is the menu that will be served for a…

    wonderful 5 course Oriental meal paired with 5 International craft beers

    Chinese New Year Beer Tasting Dinner - a Pan-Asian Feast

    Pho
    Vietnamese filet of beef & rice noodle soup with mint & holy basil
    Franziskaner Hefe-weisse Beer - Germany

    Singapore Curried Shrimp
    with celery, onions, red peppers & cilantro in a rice wine & dry curry sauce
    Mendocino Red Tail Ale ~ The Olde Saratoga Brewery

    Thai Grilled Calamari Salad
    in lime & ginger sauce over Asian greens
    Newcastle Brown Ale ~ Scotland

    Duck in Tamarind Sauce
    pan-roasted boneless breast with a succulent fruit sauce
    served with jasmine scented rice & Chinese long beans with cucumber
    Sierra Nevada Stout ~ Chico CA

    Purple Sticky Rice Pudding with Coconut Milk
    the nutty flavor of this unique rice is accented beautifully
    by the sweet simplicity of this dessert
    Woodchuck Draft Amber Cider ~ Vermont
    this is actually a beer!

    $60 per person plus Tax & Tip
    by reservation only – Limited Seating

    Call 518-696-2861 or 800-942-5025
    to check availability and make your reservation.

    © Hop Talk

    Chinese New Year Beer Tasting Dinner at Saratoga Rose

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    Session #13: Organic beer

    Posted: February 4th, 2008, 6:30pm CET by Al

    The Session - Beer Blogging FridayThe Session is a monthly one-day event held by beer bloggers around the world, where they each post their thoughts on a unified theme.

    That theme, for March, is “Organic Beer”, hosted by Chris O’Brien at Beer Activist blog.

    Only beers verified by independent certifiers as meeting the legal organic standards are allowed to bear the USDA Certified Organic logo (the one up there to the left). Lots of brewers use Certified Organic malt and/or hops but have not had their facilities and processes certified. Legally and in practical fact these beers are not organic and are prohibited from being marketed as organic. But for this Session, it’s up to you to decide what to count as organic. Feel free to comment on beers that someone just tells you are organic, but be aware that just because someone has good intentions and seems trustworthy doesn’t mean that their beer is in fact organic.

    USDA Organic sealOne thing is for sure, we won’t be tasting Wild Hop Lager for this round.

    In his announcement, Chris helpfully offers up some resources for learning more about organic beer, as well as a list of organic beers in his blog’s sidebar. (You’ll need to scroll most of the way down on his site to see it.)

    We have also suggested Ideal Bite’s take on organic beer and why to drink it. They also offer several organics you should consider.

    This episode of the Session will take place on March 7, 2008. Details here: The Topic for Session #13 Is Organic Beer

    © Hop Talk

    Session #13: Organic beer

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    Session #12: wrap-up

    Posted: February 2nd, 2008, 3:37pm CET by Al

    The Session logoJon posted the wrap-up for Session #12.

    36 bloggers, 38 entries, over 61 beers, and three non-beer-specific posts

    © Hop Talk

    Session #12: wrap-up

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    Session #12: Blithering Idiot

    Posted: February 1st, 2008, 6:00pm CET by Al

    This edition of The Session is sponsored by Jon at The Brew Site.

    The Session - Beer Blogging Friday

    Whether you spell it “barley wine” (conventional) or “barleywine” (my preference), this is definitely the season for it. It’s a style with a wide range of interpretations and possibilities, so I want to leave this Session open for the same: whether it’s a tasting review, or a food pairing, or an experience, or a (homebrew) recipe—it’s wide open, and I can’t wait to see what people come up with.

    One of the first barleywines I ever tasted was Weyerbacher’s Blithering Idiot. I bought it because of the name (it was a put-down I used quite often). This was probably ten years ago.

    I didn’t like it.

    Not its fault, of course. I just really didn’t have the palate for “heavier” beers like that.

    label for Weyerbacher Blithering Idiot Barley-Wine Style AleSo, while at my favorite retailer looking for a beer for this episode of The Session, I knew as soon as I spotted it that I would need to try it again with my more mature tastebuds.

    Here’s what the brewer has to say about it:

    At Weyerbacher, we prefer to brew things true to European style guidelines. Consequently our barley wine is on the malty side, yet not overly sweet. Notes of date or perhaps fig on the palate follow a pleasurably malty aroma to your taste buds. The finish is warm and fruity, and begs for the next sip.

    A beer that begs? Well, that sounds interesting. They also suggest enjoying it “in front of the fire, or accompanying a literary classic.” Well, I don’t have a fireplace, but I’m in a comfortable chair and my oldest child is on the sofa readying one of the Harry Potter books, so I’ll call that close enough.

    At 11.1% ABV, this is certainly something to enjoy slowly. It’s not as dark as I expected. It’s a nice deep golden color with red highlights. The head, off-white, isn’t very big and doesn’t stay around long. I get a bit of alcohol in the aroma, and some grassiness from the hops. As it warms it gets a bit more aromatic.

    Its body is pretty robust. Not syrupy, as I was expecting. Not as much fruit as I expected from their description, but it does finish warmly. And you know what? It’s good. Good enough that I’m kicking myself that I have avoided barleywines for all these years.

    See also: Ron’s Session entry: Talon Barley Wine from Mendocino

    © Hop Talk

    Session #12: Blithering Idiot

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    Session #12 - Talon Barley Wine

    Posted: February 1st, 2008, 12:54pm CET by Ron

    This edition of The Session is sponsored by The Brew Site.
    The Session - Beer Blogging Friday

    Session #12 is titled Barleywine- Whether you spell it “barley wine” (conventional) or “barleywine” (my preference), this is definitely the season for it. It’s a style with a wide range of interpretations and possibilities, so I want to leave this Session open for the same: whether it’s a tasting review, or a food pairing, or an experience, or a (homebrew) recipe—it’s wide open, and I can’t wait to see what people come up with.

    talon.jpgBarley Wine is a strong drink, to be sipped and enjoyed. I picked Mendicino’s Talon True Style Barley Wine Ale for this Session because it is brewed locally in Saratoga Springs, New York.

    I picked up my bottle directly from the brewer because I have had quality control issues with this brewery before and I wanted to get the best possible sample. Each time I try something from Mendicino, it is hit or miss, even within the same product line.

    A barley wine is only called a “wine” because the alcoholic strength is at comparables levels that of a wine. But, a barley wine is all beer because it is made from barley, a grain, not a fruit. Barley wines are also often aged due to the high amounts of hops and malt to blend the flavors over time usually , much like a wine, but they don’t have to be.

    The Mendicino Talon pours a nice deep amber color with a taupe head. The hop bitterness and malt sweetness were both present and strong. There was little alcohol warming which surprised me. I tasted a wood like flavor along with some, but not much, cloying fruity (raisin?) notes.

    talon.gifOut of curiosity, I headed over to Beer Advocate to see what others were saying about this barley wine. Wow, they are all over the place. Reviews said everything from too much hops, to no hop flavor at all. Some said alcoholic burn, to no alcohol heat whatsoever. Other saw it cloudy while others saw it clear. Many said it was syrupy, over-sweet and too strong, which I did not find at all, certainly nothing like Stone’s Double Arrogant Bastard Ale.

    Overall I really liked this barley wine, a style that is not typical for me. But, I should note that I was more impressed by the surprise that it wasn’t terrible, which doesn’t speak well for my overall experience with Mendicino. I’m wondering now if no one over there ever wrote down the recipe and procedure…

    © Hop Talk

    Session #12 - Talon Barley Wine

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