Category Archives: Potent potables

Sacre Bleu! Beer Lingo Part Deux

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The Science of Skunking

In our last Beer Lingo post we covered some basic confusing terms that describe a beer’s style and how it’s made. In today’s educational edition of Just Add Beer, we’ll look at terms that specifically describe a beer’s taste.

Before the beer even hits your tongue, you get an idea of the taste through the smell. In beer lingo it’s the nose. I learned this from a bartender who kept referencing the banana nose of hefeweizens, which of course, made me giggle. The smell reinforced the beer’s fruity taste and now I can’t drink a hefe without imagining the a yellow hook of that fruit sticking out of one those tall, thin glasses. Is that a banana nose I smell or are you just happy to see me?

A word that’s tossed around a lot lately is hoppy. It is used a lot because IPAs are hoppy and also sooper dooper popular. It’s used so often, in fact, I’m afraid it will go the way of ironic, as in, “Isn’t it ironic that hoppy is used to mean bitter?” No, no it isn’t. Hoppy actually refers to the flowery, aromatic taste and smell released from the hop flower; it has nothing to do with the bitter flavor you can feel on the back of your tongue — that’s just bitterness. That twang of bitter is what is measured in International Bitterness Units, as in, “That beer has the same IBU as my high school algebra teacher.” Continue reading →

Bananas Foster, Proprietary Erythritol, and Life After Spinal Tap

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Amongst those bee keepers and bacon curers and renegades of raw-milk cheese on hand at the Mother Earth News Fair a week ago were a few purveyors of actual manufactured food.  Amongst these was Begley’s and Bill’s, an all natural soda company owned by Ed Begley, Jr., that most famous of Spinal Tap drummers and a long-term and pleasingly unassuming environmentalist.

Begley’s sodas are not only all natural (a term not regulated by the FDA), but calorie free (a term which is).  Or, to be more precise, they have 0.2 kilocalories per gram which is the same, as far as the FDA is concerned, as calorie free.

I am not a soda guy.  I haven’t had a Coke in years and only occasionally mix ginger ale in a drink.  Our favorite Chinese delivery place (J’s Wong, here’s to ya) continues to bring us cans of Pepsi and they are lined up like soldiers beside the sink, waiting to see which of my impulses—(a) to not waste and thus put them on the stoop for passersby or (b) to do the world a favor and pour them down the drain—will win out.

And I think artificial sweeteners are poison hand’s down.  After all, what foodstuffs taste like poison until you ingrest them enough to become inured?  Other than Aspartame and its cohorts, the thing that springs to mind is whiskey.  I like whiskey.  But I’m under no illusions.

So I was interested in checking out Begley’s soda.  I bought a four-pack that included root beer, ginger ale, strawberry, and banana’s foster.  That’s right.  Whomever thought of that last as a soda flavor was a genius.

But first, let’s address the zero calorie thing. Continue reading →

Fall Seasonals for the Sceptic

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And you wonder why I shy away from pumpkin ales...

Fall and winter bring with them a plethora of seasonal beers: Oktoberfest, pumpkin ale, Christmas ale, and all the hybrids in between. Most of them I view sourly as marketing stunts to take up more shelf space to sell more of the brand. Rather than bitter prematurely, though, I tasted a sample of fall beers to try to prove myself wrong.

Oktoberfest, as a style, is synonymous with the Märzen style. Märzen is German for March, which is around when this style is typically brewed. Back in the days before refrigeration it was too difficult to brew in the summer, so this beer was brewed in early spring, stored in a cool spot over summer, and brought out in time to celebrate Oktoberfest. How better can one celebrate the approach of winter than by getting blitzed?

Oktoberfests are known for their full-bodied, roasty toasty-ness. I often find the American take on them too malty or sweet, but lucked out with two excellent examples recently. Fat Head’s Oktoberfest and Victory Brewing’s Fest Beer are both lagers and both a gorgeous shade of carmely brown. Both also have a quality the popular lagers in America fail to achieve, in that they both taste really good.

I don’t know how far afield Fat Head’s distributes, but if you ever have a chance to pick one up, do so. Their Oktoberfest had a serious hop finish that was in no way bitter, but rather cleansing. (Ben noted that the beer was quite nutty, opening wide the opportunity for me to explain that that’s how I like ‘em.) The nuttiness was balanced though, leaving a rich, almost marzipan-like fullness in the middle. The complex malt base was well-balanced by the hops, revealing a full, smooth character one doesn’t find in run-of-the-mill lagers. Continue reading →

Pardon Moi? Beer Lingo Defined, Part Un

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Ha, ha -- See, magic!

Whenever I go to a French restaurant (which, let’s be honest, is not all that often) I feel immediately intimidated by the real cloth napkins and, more importantly, the menu. I always end up ordering something with mushrooms in it, because champignons is my favorite French word. And parapluie, but they rarely offer umbrellas at those places.

I know for some a beer menu can seem to be in a foreign language, too, so I thought I’d start a series in which I translate a few of the trickier bits of beer lingo.

Let’s start with the ABV, which stands for Alcohol by Volume. This is often found as a percentage on the menu listing and describes how alcoholic or strong the drink is. This number means very little to me in a science-y sort of way, but I know what the percentages mean in a how-fast-you’ll-feel-drunk sort of way. Boring old Buds and Millers, etc are generally in the 3.5% to 4.5% range. They are not very alcoholic. I can only imagine this is why people buy it by the truckload. Five to six percent is fairly average with anything above seven being ones to be careful with, that is to drink slowly or forever hold your tongue. Continue reading →

It’s Can-demonium! The Wild Proliferation of Craft Beer in Cans

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Bottles and cans, just clap your hands, just clap your hay-ands.

I imagine when I first saw a can of Oskar Blues beer, my expression was akin to the one my mother made the first and last time I made her listen to Beck. Like, really–you thought I’d like this?

I first came across this can-only Colorado brewery at the 2006 Great American Beer Fest in Boston. Until then, my only contact with canned beer was that one Busch Light I sipped on unhappily for hours at a college party, the stress of being polite rendering me dead sober. Imagine my surprise when I tasted a sample of Ten Fidy, an imperial stout in Oskar Blues’ trademark can, and found it not just equal to the beer samples I’d had poured from bottles, but even better than many.

Now, eleven years after Oskar Blues launched the “Canned Beer Apocalypse,” the rest of the craft beer world is picking up the trend. Cans are IN. Why, you ask? There are numerous checks in the pro-can column; here are a few:

  • Cans are cheaper to make and ship. Aluminum is less expensive than glass and considerably lighter, resulting in lower shipping costs. Also, the cost of creating a label and a bottle separately can be costlier than using pre-printed aluminum. Lastly, glass can break in transit; aluminum doesn’t.
  • Cans keep beer better than glass. They don’t let light in, light being the prime culprit in skunky beer. (Beer in green bottles = bleh.) Also, these aren’t my father’s cans: nowadays aluminum cans are lined so the beer never actually touches it, which eliminates that metallic zing on your tongue. Continue reading →

Beer for the Big Screen

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Can someone get this man a towel?

When I was 25 my roommate and I concocted an elaborate drinking game to play while watching John Cusack’s High Fidelity. Every time a top five list was created: drink; every time Rob got rained on: drink; and most importantly, every time Rob unearthed some greater life truth: drink.

By the end of the movie we both had empty wine bottles in our hands and felt wise in a way you only can when you’re drunk, 25, and just watched a John Cusack movie with your best friend. Turns out we may have been a little over-ambitious in our rules, like, maybe Rob’s line about the sad cottony reality behind women’s choice of day-to-day undergarments shouldn’t have counted as a greater life truth. If I were to do this all over again, I’d definitely do things differently. First, I would have beer, instead.

Llalan’s top five movie/beer combinations:

And don't try to tell me this isn't horror: it's effing scary!

1. Horror (The Shining)
My gut reaction with this is stout, and everyone knows you must go with your gut reactions in horror movies; if you over think it or are black, you’re dead. Drinking a stout gives you something to hold on to, something heavy, solid, both a companion and something that could be easily used as a weapon. For The Shining, I’d go with a Russian Imperial like North Coast Brewing’s Old Rasputin, which’ll have you spinning spells by scene in the hedgerow maze. Continue reading →

Bottled Sunshine: a Summer Beer Sampler

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Southern Tier's Hop Sun: the last & best beer we try...coincidence?

Last summer we discussed a variety of styles typically put out as summer beers. This year it’s time to get down to brass tacks (whatever that means!) and sample some breweries’ summer offerings.

We pick the first beer to try because its label was the most summery: Brooklyn Summer Ale. Its initial sharp bite brings you right out into a sunny summer afternoon picnic before it smooths out and takes you to a shady place. In fact, these exact words float through my head as part of the Pixie’s hit, Gigantic. Though an ale, the beer is pilsner-esque with that taste in the back of the mouth that borders on skunky. Must not be too bad though, because I quickly forget to taste it and instead debate the relative creepiness-level of this song: like, is the singer a voyeur or envious or both? And then admit that, man, it took me a long time to get that whole “hunk of love” line.

Up next is Victory’s Summer Love — far from a beer you’d get at a baseball game, despite the game-themed label. The perfect juxtaposition to Brooklyn, its bright sunny taste began smooth and ended dry. Reminiscent of a good pinot grigio. Suddenly and inexplicably I’m watching Liam Lynch’s This Town Sucks which I immediately recognize as my own teenage anthem to summertime doldrums. I think I quite like this beer and ponder what a difference a little Summer Love would have made to my seventeenth summer. Continue reading →

Funny T-Shirts & Beer Festivals: Two of My Favorite Things

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Four hours and, like, 50 samples later...

There is always a time-lapse between the beginning of a beer festival and the point when people react to my T-shirt; that is, people have to have enough samples in their bellies before they’re willing to point at my chest and say, “Huh. That’s funny.” The shirt appears to be designed after an Arm & Hammer box, but instead of the usual logo the arm holds a gun and the seal reads, “Armed & Hammered.” In that I have arms, by this late point in the afternoon at the beer festival my T-shirt had a perfectly truthful statement. And yes, those are two unhappily sober policemen behind me, perhaps wishing we weren’t all so goddamn goofy and nonviolent.

"I'm a Cleveland Fan"

Last Saturday I went to what was billed as the World Beer Festival, though in reality it was primarily US breweries, heavy on the Ohio-end of things. But that’s fine by me, given that Ohio makes some pretty rockin’ beer.  It took place on the harbor in Cleveland under tents, inside a huge open warehouse, and beneath a brilliantly blue sky. Its proximity to the lake made it easily the coolest location I’d ever been to for a beer fest. The first funny T-shirt — spotted walking in before we even arrived at the entrance — epitomized the city and its love/hate relationship with sports and its reputation for rampant alcoholism. I laughed, but maybe just because I’m an Ohioan. (Click on the images to see them larger.)

Everything's better in stick figure

This is the next funny shirt I saw, while standing behind the guy in line for the ever-amazing Rockmill Brewery stand. I hadn’t had enough beer yet to tell him I thought it was funny, so Ben and I snickered behind his back and snuck a picture while he pretended not to notice us. If it had been later in the day I would have said “HA!” and pointed, but as it was I thought I should probably be feeling somewhat uncomfortable. Continue reading →

Pennsylvania Beer Kicks Sweet Patootie

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Me hiking, pre-shellacking

Ben sat the tulip glass gently on our table and looked at me seriously. “This is strong…like, really.” I hiccuped and snorted a little in agreement. We were sitting on the lower patio of the Shawnee Craft Brewing Company, near the border between Pennsylvania and New Jersey, which looked out over a small waterfall and a river that flowed away into a lush forest. Wildflowers. Delicate breeze. Bird song.

We were on our honeymoon and we were thoroughly shellacked. I’ve heard that’s normal. We had ordered a flight of Shawnee’s beers and a glass of the extremely potent Triple Pale Ale on nitro, and that 32 ounces of beer kicked our respective asses.

To be honest, Pennsylvania beers just kick ass, in general. I recognized several of the breweries while browsing the state store a few weeks ago and we took the opportunity to try new varieties.

Victory, out of Downingtown, may be best known for its Prima Pils but my favorite is Hop Wallop, an IPA that does, indeed, pack a wallop, whatever that is (I think it’s equivalent to about one kick in the pants). I also enjoy their Hop Devil, which tastes sharper than Wallop to me, despite the lower abv — maybe more of a smack on the head. Continue reading →

Yazoo Brewery: Teaching Us to Embrace that Tennessee Funk

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yazoo hefeweizen

Our regular beer columnist, the incomparable Big Lla, is rambling the country in newly-wedded bliss at the moment, and though I am a poor substitute, I was pleased at the chance to write about Yazoo Brewery, a happy discovery that I made at Bonnaroo last weekend. Yazoo first caught my eye because it was the only Tennessee brewer slated to be in the Brooer’s Fest (Bonnaroo’s collection of yummy microbrew booths), and I always like tasting the local nectar. But my interest was further piqued when my brother-in-law Andrew called Yazoo’s Dos Perros “the most awesomest tastingest beer in Nashville.” Sold.

While sampling the Hefeweizen and Gerst Amber that were on tap at the festival, we caught up with Adam Jones, who, in addition to marketing the fine brews at Yazoo, has eyes so kind that he reminded me of a koala. Here’s more from Adam on hoppy experiments and Yazoo’s efforts to put the sour back into beer:

yazoo hop projectWhat’s your favorite Yazoo brew?
Honestly, the first one that I really fell in love with was the hefeweizen. It has such strong banana notes that it really grabbed me, and then when I started to work with them, I realized there’s no banana in it; it’s all the yeast. That really intrigued me and made me want to learn more.
I’m a big fan on the Hop Project IPA, too. The recipe of the hops changes with each batch. They use a little different combination, a little different hops each time, which gives it a different character and keeps you guessing—something new and fun each time.

Anything new coming up for Yazoo this summer?
We’ve actually just started a sour and wild ale program. It’s a series of beer called “Embrace the Funk.” Sour ales are brewed with a different strand of yeast that you usually want to keep out of your beer. But combined with other things—one of ours has cherries and currants—you get the sour initial taste and end with a malty finish, and it’s a big spectrum of flavor. We’ve got two on tap in the taproom now, and we’re bottling it soon. They’re pretty awesome.