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BudMilOors Challenge pt. 2

5/29/2013

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As the name suggests, this is part 2 of the BudMilOors taste challenge. In this episode Jason and I test each other's palates as we do side-by-side tasting and a blind tasting.

*Note: there is no video for this episode (because I didn't remember to push record) so don't go looking for any video that we mention in the podcast. If you want video, I suggest watching the first episode on mute while listening to part 2. Cheers!

Listen on-demand or download.

budmiloors_2.mp3
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BudMilOors Challenge pt. 1

5/22/2013

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A while back, a friend of mine challenged me to do a taste test and beer pairing for the BIG 3 lights/lites.  I resisted for a long time, mostly because I didn't want to spend time drinking beer I don't enjoy.  Once pints&pairings started it started to seem a little more interesting and reasonable.

So, what you have here is part 1 of two bonus episodes.  In this episode Jason and I taste the BIG 3 lights/lites and try to commit their flavors to memory so we can identify them in a blind taste.  

budmiloors_pt1.mp3
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1A.  Lite American Lager 


Examples: Bud Light, Miller Light, Sam Adams Light
Serving Temp: 35°- 40°
Glassware: Pilsner 


Evaluation Notes: Keystone Light
Aroma: Grainy, husky with just a hint malt; cweet corn aroma covers up any hops that are present.  
Appearance: Pale golden and crystal clear.  Short lived white head with tight small to medium bubbles.
Flavor: Crisp and dry with slight cornlike sweetness.  Little hop flavor, bitterness and aftertaste.  Even balanced and no faults for the style.
Mouthfeel: Refreshing carbonation, very much like carbonated water with a slight carbonic bite and light body.  
Food Pairings:  They are good for washing the savory flavors off the palate.

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Bock (BJCP 5)

5/13/2013

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Jason and I explore the flavor components and food pairing possibilities of Bocks.  

Note: The recording software recorded the intro over the last 3 minutes of the show but all the good info is still there.  If you want to listen to the last 3 minutes download the audio file. 

podcast

paulaner.mp3
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Pairing suggestions for bocks:

-Traditional German Cuisine
-Desserts: flan, creme brule. 

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5A.  Maibock/Helles Bock Examples: Ayinger Maibock, Summit Maibock
Serving Temp: 40°- 45°
Glassware: Pilsner, Seidel, Stange or Stein
Food Pairings: Cuisine: German, spicy Asian (Thai or Korean) Meat: pork, seafood.  Fried foods. Cheese: nutty (Asiago, Gruyere, Parmesan, Swiss)

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5B.  Traditional Bock Examples: Einbecker Ur-Bock, Great Lakes Rockefeller Bock
Serving Temp: 40°- 45°
Glassware: Pilsner, Seidel, Stange or Stein
Food Pairings: Cuisine: German, Spicy (Cajun) Meat: pork, sausage, game.  Cheese: earthy (camebert, fontina), nutty (Asiago, Gruyere). Dessert: rich and spicy.

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5C.  Doppelbock Examples: Paulaner Salvator Dopplebock, Ayinger Celebrator Dopplebock, Spaten Optimator 
Serving Temp: 40°- 45°
Glassware: Taster, Tulip, Snifter
Food Pairings: Cuisine: German, Meat: pork, game.  Cheese: earthy (camebert, fontina). Dessert: rich and spicy.

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5D.  Eisbock Examples: Schneider Aventinus Weizen-Eisbock, Kulmbacher Eisbock, IKU 28.
Serving Temp: 50°- 55°
Glassware: Taster, Tulip, Snifter
Food Pairings: Cuisine: German, Meat: roasted pork or game.  Cheese: earthy (camebert, fontina). Dessert: rich and spicy

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Dark Lager (BJCP 4)

5/7/2013

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It doesn't matter if your Schwarz is bigger than mine. What matters is if it can pair with Brazilian cuisine and oatmeal cookies.  Well, does it?

Podcast

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Pairing suggestions for dark lagers:

1. Brazilian Cuisine
2. Flame broiled meats.
3. Oatmeal, raisin cookies.

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4A.  Dark American Lager Examples: Dixie Blackened Voodoo Lager, Heineken Dark Lager, Shiner Bock.
Serving Temp: 40°- 45°
Glassware: Pilsner, Pint
Food Pairings: Cuisine: German or other hearty and/or spicy foods. Meat: smoked or grilled meat. Cheese: Sharp (Monterey Jack, White Cheddar), Milky (Edam, Gouda), Smoked Cheeses.

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4B.  Munich Dunkel Examples: Gordon Biersch Dunkels, Hofbrau Dunkel, Konig Ludig Dunkel
Serving Temp: 40°- 45°
Glassware: Pilsner, Pint, Seidel or Stein
Food Pairings: Cuisine: German or other hearty and/or spicy foods Meat: smoked or grilled meat. Cheese: Nutty (Gruyere, Munster), Smoked Cheeses.

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4C.  Schwarzbier Examples: Kostritzer Schwarzbier, Samuel Adams Black Lager
Serving Temp: 40°- 45°
Glassware: Pilsner, Pint, Seidel or Stein
Food Pairings: Cuisine: German, Mexican or other hearty and/or spicy foods. Meat: smoked or grilled. Cheese: Nutty (Gruyere, Munster), Smoked Cheeses.

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European Amber Lager (BJCP 3)

5/7/2013

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Oh the possibilites for the European amber lagers! Chili, Mexican and ... I don't want to give away all the secrets, you'll have to listen to what Jason comes up with.

Podcast

european_amber_lager.mp3
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Pairing suggestions for European amber lagers.

1. Chili
2. Mexican Cuisine
3. Grilled fruit
4. Rich custards and flan

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3A.  Vienna Lager
Examples: Gordon Biersch, Negro Modello
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Food Pairings: Meat: pork, poultry, pork.

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3B.  Oktoberfest/Marzen
Examples: Hacker-Pschorr Original Oktoberfest, Paulaner Oktoberfest, Sam Adams Oktoberfest
Serving Temp: 40°- 45°
Glassware: Pint, Seidel or Stein
Food Pairings: Cuisine: German or other hearty and/or spicy foods. Cheeses: with spicy(hot) peppers (Jalapeño Jack), Gruyere.

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Pilsner (BJCP Style 2)

5/6/2013

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Jason and I explore the flavor profiles and food pairings possibilities of Pilsners (my favorite lager category). Jason discovers a unique flavor and I run with the possibilities. 

If you have a pairing suggestion, please leave it in the comments below. 

Podcast

pilsner_bjcp2.mp3
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Pairing suggestions for Pilsner:

1. White meats.
2. Asian food.
3. Celery dishes.

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2A.  German Pilsner
Examples: Bitburger, Trumer Pils, Victory Prima Pils,
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or SteinAroma: Flowery or spicy noble hops and light malt aromas.  There may hint of DMS but there should not be any fruity esters or diacetyl.
Appearance:  Straw to light gold and crystal clear with  a long lasting creamy white head.
Flavor: Crisp and bitter with noble hops and no fruity esters or diacetyl.  Hop bitterness will be pronounced int this dry beer.
Mouthfeel:  Medium light body with elevated carbonation levels.

Food Pairings: Cuisine: German, Seafood: crab, lobster, salmon, fried foods  . Cheeses: peppery (Monterey Jack), sharp (blue, cheddar, goat) ex: Edam, goat, gouda, havarti, mild white cheddar, Meat: pork, poultry, pork.

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2b.  Bohemian Pilsner: 
Examples: Gambrinus Pilsner, Pilsner Urquell
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Aroma: Malt and spicy Saaz hops with no fruity esters.  A hint of diacetyl is okay.
Appearance:Pale yellow to deep gold and clear with a long lasting creamy head.
Flavor:   Pronounced maltiness balances spicy hop flavors so they do not become too harsh.  Well balanced beer.
Mouthfeel: Medium to full body with enough carbonation to make it crisp and refreshing.

Food Pairings: Cuisine: Spicy Indian or Thai curries, Seafood: crab, lobster, salmon, fried foods. Cheeses: sharp (blue, cheddar, goat) ex: Edam, goat, gouda, havarti, mild white cheddar 

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2C.  Classic American Pilsner
Examples: Hard to find bottled but look to your local brewpub.
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Aroma: Hints of grain or corn-like sweetness with a pronounced hop aroma.  Some DMS ok but no fruitiness or diacetyl should be present.
Appearance: Crystal clear and yellow to deep gold with a long lasting white head.
Flavor: Moderate to medium high malt sweetness because of elevated adjucts such as corn or rice.  No fruitiness or diacetyl should be present.
Mouthfeel: Medium body and elevated carbonation make this a refreshing beer.

Food Pairings: Choose from sub-style A or B depending on the bitterness of this beer.

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Light Lagers (BJCP Style 1)

5/6/2013

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Jason and I explore the flavor profiles and food pairings possibilities of light lagers. I know it may be hard to imagine, but we do have some good suggestions.  

If you have a pairing suggestion, please leave it in the comments below.  

Podcast

pintsandpairings_bjcp-1f.mp3
File Size: 21476 kb
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Pairing suggestions for light lagers:

1. White meats.
2. Corn based foods (ex. tortillas, cornbread)
3. Ceviche
4. Lightly salted potato chips and pretzels (Duh, right?) 

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1A.  Lite American Lager
Examples: Bud Light, Miller Light, Sam Adams LightServing Temp: 35°- 40°
Glassware: Pilsner 
Evaluation Notes: Keystone Light
Aroma: Grainy, husky with just a hint malt; cweet corn aroma covers up any hops that are present.  
Appearance: Pale golden and crystal clear.  Short lived white head with tight small to medium bubbles.
Flavor: Crisp and dry with slight cornlike sweetness.  Little hop flavor, bitterness and aftertaste.  Even balanced and no faults for the style.
Mouthfeel: Refreshing carbonation, very much like carbonated water with a slight carbonic bite and light body.  
Food Pairings: Anything.  These beers are so bland that you would be better off drinking seltzer water and save yourself the calories.  They are good for washing the savory flavors off the palate.

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1B.  Standard American Lager
Examples: Budweiser, Miller High Life, Pabst Blue Ribbon
Serving Temp: 35°- 40°
Glassware: Pilsner 
Evaluation Notes:
Aroma: Light to no malt aroma with little to light spicy or floral hops.   A slight grainy, sweet or corn-like aroma present. A green apple, DMS, or fruitiness may be present but absolutely no diacetyl.
Appearance: Pale Straw to medium yellow color with a  white frothy head but very little retention. Crystal Clear.
Flavor: Crisp and dry with a  light grainy or corn-like sweetness. No to low hop flavor or bitterness, No diacetyl or fruitiness should be present.
Mouthfeel: Light body, high carbonation. 
Food Pairings: Anything.  There is very little taste to these beers but their medium bodies and crisp refreshing nature make them a good substitute for water …. if you just finished some yard work and you are worried your water quality. 

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1C.  Premium American LagerExamples: Full Sail Session, Red Stripe, Stella Artois
Serving Temp: 35°- 40°
Glassware: Pilsner 
Evaluation Notes: 
Aroma: Low malt and low hops. A slight grainy, sweet or corn-like aroma may be present.  Green apple, DMS or fruitiness optional may also be present.  Diacetyl should not be present.
Appearance: Pale straw to gold. Low head retention. Very Clear.
Flavor: Low hop flavor and bitterness. Even balance. No diacetyl or fruitiness.
Mouthfeel: Light-med body. High carbonation.



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1D.  Munich Helles – helles means “light”
Examples: Hacker-Pschorr Münchner Gold, Paulaner Premium Lager, Spaten Premium Lager.
Serving Temp: 40°- 45°
Glassware: Flute or Pilsner 
Evaluation Notes:
Aroma: Grainy sweet, clean with a low to medium nobel hop aroma.  No fruity esters or diacetyl should be present.
Appearance: Medium yellow to pale gold with a  creamy white head. Clear.Flavor: Slightly sweet and malty with a low to medium-low hop bitterness and  flavor.  There should be a clean, malty finish with no fruity esters or diacetyl.
Mouthfeel: Medium body and carbonation. 
Food Pairings: Cuisine: German or other hearty and/or spicy foods (Asian, Cajun, Latin) Salads, Cheese: soft and mild (ex. Gouda, Havarti, Mozzarella). Meat: Pork, Poultry, or Seafood. 

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1E.  Dortmunder Export
Examples: Ayinger Jahrhunder, Gordon Biersch Golden Export,
Serving Temp: 40°- 45°
Glassware: Flute or Pilsner 
Evaluation Notes:
Aroma: Low to medium noble hops with a pronounced malt sweetness.  May have low DMS but no diacetyl.
Appearance: Light gold to deep gold and  clear with persistent white head.
Flavor: Balanced between maltiness and  hops. Some minerals and hop bitterness may be present  in the finish but it should be clean tasting with fruity no esters or diacetyl.
Mouthfeel: Medium body and medium carbonation.  Smooth. 
Food Pairings: Cuisine: German or other hearty and/or spicy foods  Cheese: soft and mild (ex. Gouda, Havarti, Mozzarella). Meat: Pork, Poultry, or Seafood.

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Introduction Show

5/5/2013

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This episode introduces Jason Hendrick to the pints&pairings podcast audience.

Podcast

pintsandpairings-introshow.mp3
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