The first and maybe the last time we ever do a meltdown show for pints&pairings. Do not listen to this episode, there is nothing remotely educational or beer related here.  I may even go as far as saying there isn't anything even entertaining here.

The only Jennifer Aniston movie that I've seen? Office Space.

pints&pairings  #beersuggestioneers take on sessionable porters. Jason has some great gamey suggestions and I try to explain the differences between Porter and Stouts.

Just to clarify,  porters don't usually use roasted barley (the ingredient that would make the beer a stout) and so have a more pronounced chocolaty flavor profile as opposed to bitter chocolate or roasted coffee that is found in stouts.

Pairing Suggestions for porters: 
1. Barbecue
2. Mexican
3. Earthy Cheeses: Blue, Brie, Camembert, Fontina

Serving Temp: 50°- 55°
Glassware: Pint Glass, Mug

Aroma: Subtle roasty aroma with coffee and/or chocolate undertones. Think Tootsie Roll.

Appearance: Pours a dark brown with garnet highlights with a fluffy tan head.

Flavor: Noticeable roasty malt flavors slightly burnt toast.  

Mouthfeel: Medium body that may finish drier because of roasty characters. 

The pints&pairings #beersuggestioneers talk to Chef Tim Kilcoyne about his angel shark ceviche pairing with Anacapa Brewing Company's American brown ale called Barking up the Right Tree.  Jason Coudray, brewmaster from Anacapa Brewing Co., also joins us to talk about why he decided to use eucalyptus bark in his beer.

The pints&pairings #beersuggestioneers get started with their live coverage of "Brew with a View" beer pairing dinner competition, a Ventura County Beer Week event.  Kat Merrick of Totally Local VC joins us to tell us how the event was conceived and what we can expect from the event. 

The pints&pairings #beersuggestioneers explore the Northern version of English Brown Ales. Jason stumps me on the difference between the Northern and Southern styles*. We also talk about how you can enjoy this beer for breakfast (not that we would ever do that, but if one wanted a breakfast beer then we've got an idea for you). 



*Southern brown ales traditionally use less hops** and dark sugar (brown sugar, turbinado or molasses) additions that produce a more caramel taste** and a darker color than the nuttier Northern versions.  



**if you can believe that

Pairing suggestions for Brown Ales:
1. Summer salads with edible flowers.
2. Candied pecans with a little cayenne pepper.
3. Double or triple cream cheeses.

11c. English Brown Ale examples: 

Serving Temp: 40°- 45°

Suggested Glassware: Pint Glass, Mug

Food Pairing Suggestions: Cuisine: English. Meat: grilled pork, poultry, lamb chops. Spices: curry.

After a session of session beers, The pints&pairings #beersuggestioneers dive right into the stouts by enjoying Yeti Imperial Stout from Great Divide.  The warming chocolaty-coffee buzz fuels some great beer conversation.

Jason brings up a fantastic and unusual pairing and we have a couple great dessert pairings for you, but, you'll have to listen to the podcast.

Chicory discussion update: Chicory is in the radicchio family and the tops are used as leafy bitter greens and also dried and used in chicory coffee.

Pairing suggestions for stouts:
1. Smoked or grilled game.
2. Desserts.
3. Grilled Veggies.
4. Shellfish.

Serving Temp: 45°- 50°
Glassware: Snifter

Aroma: Will be full of roasted malt, which gives it a coffee-like aroma.  There may also be hints of chocolate or cocoa as well as American grown hops. 

Appearance: The beer will pour jet black and opaque with garnet highlights around the edges with a thick and a long lasting tan head.

Flavor: You can expect a lot of roasted malt flavors of burnt coffee or bittersweet chocolate.  The burnt flavors shouldn’t be unpleasant and are often quickly replaced by a much smoother and sweeter chocolate flavor.

Mouthfeel: You can expect a well-carbonated, medium to full bodied beer with a dry and slightly astringent finish due to the roasted barley that was used in the brewing. 


HopHeadSaid:  I suggest pairing your favorite stout with a chocolate dessert.  The sweetness in the deserts will help balance the roasty flavors in the stout and the stout will keep the dessert from becoming to cloying.  The coffee-like roastieness is often a pleasant layer with sweets, as well. If desserts aren’t your thang, then try breakfast foods! Consider replacing your morning coffee with a stout, it has a similar flavor profile as the coffee and its carbonation will help to scrub those savory or sweet flavors off the palate.  I won’t even get into the slight warming sensation you get with the stout.

The pints&pairings #beersuggestioneers re-visit BJCP style #10 American Ales because I just happened to have a Surly Bender on hand.  This is a wonderful take on American Brown Ales and we have some fantastic pairing suggestions.

Pairing Suggestions for American Brown Ales
1. Quiche
2. Nutty Cheese
3. Caramel desserts

Style: American Brown
Serving: Pint Glass or Mug @ 45°- 50° 

Aroma: Hints of sweet chocolate, caramel with toasted nuts are typical of this style.  Some American browns have pronounced hop aromas especially if they are dry hopped.
Appearance: Pours clear brown to dark brown with a light tan head.
Flavor:  Pronounced sweet malty flavors reminiscent of caramel and chocolate are balanced by elevated hop flavors and bitterness.
Mouthfeel:  Medium-full body that finish fairly dry due to the hops and elevated carbonation levels.

Other Examples: If you can't find this particular beer, I suggest you start with Indian Brown Ale from Dogfish Head (hoppier than Bender) or Moose Drool Brown Ale (a middle point between the Dogfish and Surly browns) from Big Sky Brewing Co.

Food Pairings: Cuisine: Barbecue. Cheese: Earthy, Nutty. Meat: beef. Dessert: Chocolate.

HopHeadSaid: I prefer American brown ales over English brown ales because of the elevated hop profiles. The hop profiles help balance the toasted caramely/chocolate sweetness keeping the beer refreshing without limiting the beer’s pairing ability. The assertive hop intensity means the malt flavors have to be increased making it a great pairing beer for grilled foods, assertive cheeses and chocolate desserts.

Jason and I get back in the studio and catchup with each other. Spoiler alert ... Jason drinks more beer than I do!