Podcast: Brewing Chemists?

IMG_20170601_204000

Rodbo photobombs a pic of this lovely American Style Barleywine

On this episode of the Ale Evangelist Show, Rodbo and the Scotsman drink a 4 year old Bigfoot Barleywine Style Ale from Sierra Nevada Brewing Company! How does it hold up after 4 years of cold storage? Listen and find out.  They also talk about how Vermonters have had it up to HERE with Californians calling their ales “Vermont Ales.” Finally, the Scotsman geeks out in a HUGE way talking about water chemistry and what it takes to change your water chemistry for brewing. Do you amend your brewing water? Contact the Ale Evangelist Show at 209-800-ALES and let them know!

 

 

full_mug

To download this podcast, right-click the mug, and click “Save Link As” or “Save Target As”

Advertisements

Podcast: What is beer?

The name (and the beer) is a mouthful! Dried apricot, sparkling cider...not of one style,  but appropriating aspects of many!

The name (and the beer) is a mouthful! Dried apricot, sparkling cider…not of one style, but appropriating aspects of many!

The Scotsman and Drew discuss the ingredients of beer: Barley, Hops, Water, and Yeast. What are these simple-yet-Oh-So-Complex ingredients and how do brewers use them to make the liquid awesomeness of beer? In this podcast, we answer some questions: Is there really a beer purity law in Germany? What was the Reinheitsgabot instituted for? Are there any other ingredients used in the creation of this most wonderful beverage? In the midst of all of this, they enjoy a Rogue New Crustacean Barleywineish Imperial IPA Sorta. (Yeah, that’s the name. Leave it to Rogue.)

To download this podcast, right-click the mug, and click "Save Link As" or "Save Target As"

To download this podcast, right-click the mug, and click “Save Link As” or “Save Target As”

Beer Review: Dust Bowl Brewing Co. Barleywine

Barleywine has always been one of my favorite styles, ever since I had a glass of it at the Oakdale Brewing Company so many years ago.  Thing is, all the barleywines I have enjoyed since then have been in the West Coast style. Heavily hopped, with lots of citrus and resin aromas and flavors. When I first started getting into craft beer, this annoyed me, as I’d always sought out a more malty variety. While these West Coast versions certainly weren’t lacking in malt, I always felt they detracted from the malt character.  I have come to appreciate these as providing a great spice for the palate, but I’ve always been on the lookout for something more reminiscent of the malty richness I enjoyed at Oakdale Brewing Company. Leave it to Don Oliver, brewmaster at Dust Bowl, to fulfill my every desire in a Barleywine. 

Continue reading