pints&pairings - HopHeadSaid

BudMilOors Challenge pt. 2

5/29/2013

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.

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BudMilOors Challenge pt. 1

5/22/2013

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.

Bock (BJCP 5)

5/13/2013

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

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Pairing suggestions for bocks:

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

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)

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.

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.

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

Dark Lager (BJCP 4)

5/7/2013

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.

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.

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.

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.

European Amber Lager (BJCP 3)

5/7/2013

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

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Pairing suggestions for European amber lagers.

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

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.

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.

Pilsner (BJCP Style 2)

5/6/2013

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.

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.

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

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.

Light Lagers (BJCP Style 1)

5/6/2013

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
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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?)

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.

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.

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.

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.

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.

Introduction Show

5/5/2013

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

Podcast

pintsandpairings-introshow.mp3
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Video