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Joby Yobe, from Barrelhouse 101, and Jorge Alem, from Ojia Beverage Company, join the #beersuggestioneers in a recap of the Hangar 24 flight night and dessert pairing.
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The beer suggestioneers sit down with pastry chef extraordinaire, Anastashia Chavez and her delicious dessert #beerpairings.
The #beersuggestioneers sit back and talk about Hangar 24 with Jen Castaneta, their rep for the 805.
The beer suggestioneers get warmed up for a special night of Hangar 24 beer and dessert pairing at Barrelhouse 101. We are imbicating live an and broadcrasting in the Venn diagram of podcasting. #beersuggstioneers #pintsandpairings
The beer suggestioneers sit back, reminisce and enjoy Stone's Arrogant Bastard Ale which falls into BJCP style 23 AKA specialty beers.
Food Pairing Suggestions: 1 Peanut Thai dishes. 2 Nutmeg spiced dishes. 3 Nougat filled dark chocolates. 23 Specialty Beers Other Commercial Examples: Alaskan Smoked Porter, Rogue Smoke, Oskar Blues Old Chub, Left Hand Smoke Jumper Serving Temp: Variable, based on style (45°- 55°) Glassware: Variable, based on ABV Appearance: Reddish-brown caramel color with rocky off-white head. Aroma: Citrus, pine, toasty malt with hints of caramel. Flavor: Grainy caramel malt sweetness balanced by a healthy dose of grapefruit hop notes. Mouthfeel: Full flavor, medium-light body and plenty of carbonation. pints&pairings beer suggestioneers timidly explore BJCP category 22b (Other Smoked Beer) and are pleasantly surprised by Stone's Smoked Porter.
Food Pairing Suggestions: 1. Grilled (charcoal style) meats. 2. Spicy cashew or peanut sauces/entrees. 3. Game bird. 22 B. Other Smoked Beer Other Commercial Examples: Alaskan Smoked Porter, Rogue Smoke, Oskar Blues Old Chub, Left Hand Smoke Jumper Serving Temp: Variable, based on style (45°- 55°) Glassware: Variable, based on ABV Appearance: Dark, dark brown/black with fantastic lacing left rings after each sip. Aroma: Smoke, chocolate, caramel, coffee and hints of malt Flavor: Smokey malt (mild and not overpowering) with chocolate and coffee at first, with just a touch of hop bitterness towards the finish. Mouthfeel: Full flavored with a medium light body The beer suggestioneers explore the vast possibilities of wood aged beers, specifically Firestone Walker's DBA. Your mileage will vary depending on the beer's base style.
Food Pairing Suggestions 1. Dependent on base style 2. Shellfish dishes 3. Pot pies 4. Sugar and Cinnamon cookies Firestone Walker DBA 22 C. Wood Aged Serving Temp: Variable, based on style (45°- 55°) Glassware: Variable, based on ABV Aroma: Caramel and toffee smells with some light woody/oaky notes. Appearance: Pours a clear copper-amber color with lots of carbonation bubbles and a healthy finger of frothy off-white head. Flavor: Caramel malts, nutty flavors and light woody notes dominate but are balanced with an English style pale ale, bitterness. Mouthfeel: Medium light body with a prominent carbonation. The beer suggestioneers explore the world of spice, herb or vegetable beers (BJCP Style 21) specifically the juniperiness* of Rogues Juniper Pale Ale. *A trademarked word from Jason Hendrick!-)
Food Pairing Suggestions: 1. Roasted chicken 2. German sausages and authentic sauerkraut. 3. Cheeses with funky rinds. Rogue Juniper Pale Ale 21 A. Spice, Herb, or Vegetable Beer Serving Temp: 50°- 55° Glassware: Variable, based on ABV Aroma: Light juniper aroma, Appearance: Pale yellow-golden and cloudy. Flavor: Light juniper with the balance towards a classic pale ale core style with some citrus and honey flavors. Mouthfeel: Medium light body with a prominent carbonation. The beer suggestioneers enthusiastically explore American Barleywine and the food pairing possibilities of Ale Smith's Old Numbskull.
Food Pairing Suggestions: 1. Dessert Tarts 2. Cured meats 3. Spiced desserts 19C. American Barleywine Other Examples: Sierra Nevada Bigfoot, Great Divide Old Ruffian, Victory Old Horizontal, Rogue Old Crustacean, Avery Hog Heaven Barleywine, Anchor Old Foghorn, Three Floyds Behemoth, Stone Old Guardian, Serving Temp: 50°- 55° Glassware: Snifter, Tulip Aroma: Berry, dark fruits, grape must, and brown sugar malt notes. Appearance: Pours hazy amber/orange with rocky head and nice lacing. Flavor: Sweet flavor with toffee, caramel, toasted malt, dark fruit. Hop balancing bitterness. Mouthfeel: Full bodied beer with cleansing alcohol. NO MATTER what we say about the style or this being the last episode in our style progression DON'T believe us. We will come back and properly explore the fruit beer category. The pints&pairings beer suggestioneers take another tasting journey through holiday spiced beers with 6 Geese A Laying from The Bruery. These full-bodied beers will often have pronounced caramel or molasses-like aromas and flavors as well as a warming alcohol presence. These beers also have a wide range of alcohol presence so be sure to check out the ABV before you pour yourself big ole pint. These beers are usually brewed with special spices such as clove or cinnamon. These spices can make them a perfect for pairing with holiday deserts such as pumpkin pie. If you don’t see a description on the packaging look at the brewery website or BeerAdvocate.com for ingredients or taste descriptions.
Pairing Suggestions: 1. A custard tart. 2. Danish -cream cheese pastry. 3. Lamb chop 4. Stuffed french toast. The Bruery suggests these pairings: a holiday roast, cranberry stuffing, chocolate truffles OR Christmas caroling. 21 B. Christmas/Holiday Spiced Beer Other Examples: Anchor Our Special Ale, Harpoon Winter Warmer, Weyerbacher Winter Ale, Goose Island Christmas Ale Serving Temp: 50°- 55° Glassware: Snifter, Tulip Aroma: Berry, dark fruits, grape must, and brown sugar malt notes. Appearance: Deep copper with red highlights Flavor: Berry, molases, very subtle ripe grape juice. Mouthfeel: Full bodied beer. Jason and I wish each other and you a Happy Holidays!
There is nothing to see here. Move along, now.
The pints&pairings beer suggestioneers explore the deliciousness that is holiday spiced beers. These full-bodied beers will often have pronounced caramel or molasses-like aromas and flavors as well as a warming alcohol presence. These beers also have a wide range of alcohol presence so be sure to check out the ABV before you pour yourself big ole pint. These beers are usually brewed with special spices such as clove or cinnamon. These spices can make them a perfect for pairing with holiday deserts such as pumpkin pie. If you don’t see a description on the packaging look at the brewery website or BeerAdvocate.com for ingredients or taste descriptions.
Food pairing suggestions: 1. Rack of lamb with mint jelly 2. Soups with woodsy, earthy or roasted veggies. 3. Pizza. 21 B. Christmas/Holiday Spiced Beer Other Examples: Anchor Our Special Ale, Harpoon Winter Warmer, Weyerbacher Winter Ale, Goose Island Christmas Ale Serving Temp: 50°- 55° Glassware: Snifter, Tulip, Chalice, Goblet Aroma: Big piney-forest hop aroma, rich malt sweetness reminiscent of a barleywine with a woodsy, eucalyptus undertone. Appearance: Dark amber to brown with a frothy, light tan head. Flavor: An earthy pine bitterness with citrus notes greets you first with a pleasant malt sweetness (caramel) with on the finish. As it warms the holiday spices and malt flavors become more pronounced. Mouthfeel: Medium-full bodied beer that becomes full bodied as it warms. Jason and I get warmed up for a special show featuring beers that will keep you warm on a cold winter's night.
The pints&pairings beer suggestioneers dissect the flavor profiles of Chimay Blue and discover some fantastic food pairings. These beers, sometimes called Quadrupels (yes that is spelled right), are perfect for desert but also pair well with dark fruits or chocolates. These are also great beers for your wine friends because there is very little bitterness (common among BIG Belgian beers) and many layers of complexity; from dark fruit to caramel or wood flavors from the casks to peppery spiciness from the yeast.
Food Pairings: 1. Cheese: buttery or sharp. 2. Meat: grilled, smoked. 3. Dessert: dark fruits, chocolate. 18D. Belgian Dark Strong Ale Other Examples: Westvleteren 12, Rochefort 10 Serving Temp: 50°- 55° Glassware: Snifter, Tulip, Chalice, Goblet Aroma: Rich malt sweetness reminiscent of caramel and toast with a mild to moderate yeast derived spiciness. Appearance: Deep amber to brown with a frothy, light tan head. Flavor: Malt sweetness (caramel) and dark fruit will dominate while the yeast spice and alcohol help balance the beer. Mouthfeel: Full bodied beer. However, the high carbonation, the spiciness and the alcohol warmth help thin your perception the body. The beer suggestioneers briefly talk about all kinds of sour beers available but spend most of the episode talking about the incredible pairing opportunities of Flanders Red sour beers. There is very little bitterness in this beer style, which is common in sour beers. Instead of hops the brewers balance the malty sweetness by using special yeast and bacteria strains that will sour the beer just enough to balance the sweetness.
Food Pairing suggestions: 1. White chocolate or caramel based desserts. 2. Cheeses: earthy or sharp. 3. Light vinaigrette with dried fruit and/or sharp cheese crumble. BJCP Style 17B. Flanders Red Ale Other Examples: Rodenbach Grand Cru, La Folie, Oude Tart Serving Temp: 45°- 50° Glassware: Tulip or Flute Aroma: Sweet fruitiness that will remind you of tart cherries. Some vanilla notes (from the aging barrels) and spicy phenols (from the yeast) may be present. Appearance: Deep red, pale tan head, clear Flavor: sweet malt flavors (think caramel or toffee) as well as complex dark fruitiness that blends into a low to medium amount of sour tartness. Mouthfeel: Low to medium body, medium carbonation and a sweet tart finish. Aroma: Sweet tart fruit, pleasing vinegar. Appearance: Brilliant clarity, deep red with short lived white head. Decent lacing on the side of the glass. Flavor: Tart cherries and mild caramel sweetness with a cleansing acidity. The pints&pairings sugestioneers explore the beer pairing possibilities of saisons. Geeky info: Saisons originated in the French speaking part of Belgium called Wallonia. Historically saisons (or seasonal beers) were brewed at the beginning of spring for consumption through the summer months. These spicy, medium-light body, highly carbonated beers are refreshing and thirst quenching.
Food pairings suggestions: 1. Herbal salads with spinach and/or arugula. 2. Earthy or nutty cheeses. 3 Earthy seasoned poultry and fish. Examples: Saison Dupont, Bruery Saison Rue, Hennepin Serving Temp: 45°- 50° Glassware: Tulip Glass Appearance: Hazy, deep golden with a pillowy white head. Aroma: Yeast spices dominate the aroma but there is a subtle fruitiness under all that spice. Flavor: Bready/cracker malt with tropical fruit undertones while the yeast spices help dry the beer out. Mouthfeel: Medium-light body with elevated carbonation. General style info: Whether you are drinking a traditional strength (5% ABV or lower) or a more contemporary version (6% ABV or higher) Saisons should finish dry with very little sweetness. Saisons aromas can be quite complex with a fruit and spice mixture reminiscent of barnyards. Typically their flavors will be malt balanced (leaning towards malt instead of hops) but peppery spice flavors from the yeast and the elevated carbonation levels create a beer with medium bitterness and a dry finish. The beer suggestioneers explore Belgian Witbiers' subtle spice and sweet malt.
Food pairing suggestions: 1. Raspberries. 2. Comfort food. 3. Herb crusted, roasted chicken. Examples: Blanche De Chambly, White Rascal, Ommegang Witte, Serving Temp: 40°- 45° Glassware: Tulip Appearance: Deep Golden with some a tint of orange and a quickly dissipating white, pillowy head. Aroma: Subtle spice and tropical fruits Flavor: Subtle spice and bready flavors with tropical fruit (papaya and mango) sweetness. Mouthfeel: Medium-light body with elevated carbonation. The beer suggestioneers announce a new pints&pairings sponsor, The Beer Cave. If you live in or are traveling the 101 through Camarillo, CA make sure you stop in and stock up. We also discuss some really great fall spiced desserts.
Food Pairing Suggestions: 1. Fall spiced desserts 2. Zucchini bread. 3. Slow roasted pork or game. Examples: Sublimely Self-righteous Ale, Pitch Black IPA, Black Racer Serving Temp: 40°- 45° Glassware: Weizen Glass, Stein Appearance: Brown with some dark red highlights with a foamy off-white head. Aroma: Clove, sweet caramel malt (sugar in the raw), brown bread, wheat, some yeast. Flavor: Clove spice balances a nutty, caramel sweetness. Mouthfeel: Medium bodied with a palate cleansing carbonation. The beer suggestioneers get warmed up for another session of pints&pairings.
pints&pairings beer suggestioneers tackle Wookie Jack, a delicious rye, black IPA. A quick google search gives us some insight into the name as we ponder the name. We come up with some great dessert pairings and a "blow your mind" chili pairing suggestion.
Black IPA food pairing suggestions: 1. Spoonful of peanut butter. 2. Char grilled meat. 3. Baked sweet potato. Wookey Jack by Firestone Walker Brewing Co. Examples: Sublimely Self-righteous Ale, Pitch Black IPA, Black Racer Serving Temp: 40°- 45° Glassware: Snifter Appearance: Black bodied ale, thick and very creamy light tan head. Aroma: Big blast of citrus, tropical, zesty and general West Coast IPA hops up front. Toasted oatmeal, roasted cracked grains and general roast in the background but not overshadowed, supports hops well. Flavor: Fresh citrus, orange peel, pine, floral and fruity hops are blended superbly with the deep roast malts. Caramel, oatmeal, rye spice, burnt grain and some sweetness. Mouthfeel: Silky, medium bodied. There is nothing to see here. Move along, people. C'mon, get going.
pints&pairings' beer suggestioneers let the beer do the talking, or rather the Imperial IPA induced impairment do the talking. I make fun of session beer, beer geeks and Jason provides the food pairings. We can all be happy that he is around to save this show.
Basic food pairing suggestions for DIPA's 1. Beef stews 2. Spice cakes 3. Pecan toppings (spiced or sweetened) Hop Slayer Double IPA by Wild Onion Brewing Co. Examples: Pliny the Elder, Surly Furious, Moylan's Hopsickle Serving Temp: 40°- 45° Glassware: Snifter Aroma: Think citrus (grapefruit), resinous pine, or even tropical fruit. There may be a slight sweetness present from the malt but the hop aromas will most likely cover up those aromas. Appearance: Colors will vary from medium gold to a reddish copper but they will all be clear unless they have been dry hopped and then there may be a slight haze. Because the malt used has very little dark color the head will be white to off white and should persist. Flavor: IPA’s are all about the hops (bitterness, flavor and aroma) and so there will be medium to high amount of hop flavor and bitterness that will reflect the American hop citrus qualities (citrusy, floral, resinous, pine). Malt flavor will be low to showcase all the hop characteristics. Mouthfeel: You can expect a medium body with a pleasing mouth puckering bitterness (think grapefruit) that helps to dry the beer out and creates a thirst quenching, refreshing beer. pints&pairings beer suggestioneers enjoy a classic example of an American IPA. Crow Peak's 11th Hour IPA brings happiness to both of us. We also talk about the vanishing regional differences in American IPA's
Basic food pairing suggestions for American IPA's: 1. Pepper Jack cheese. 2. Smoked salmon. 3. Mexican Cuisine 11th Hour IPA by Crow Peak Brewing Co. Examples: Titan, Stone IPA, Two Hearted Ale Serving Temp: 40°- 45° Glassware: Pint Glass, Mug Aroma: Think citrus (grapefruit), resinous pine, or even tropical fruit. There may be a slight sweetness present from the malt but the hop aromas will most likely cover up those aromas. Appearance: Colors will vary from medium gold to a reddish copper but they will all be clear unless they have been dry hopped and then there may be a slight haze. Because the malt used has very little dark color the head will be white to off white and should persist. Flavor: IPA’s are all about the hops (bitterness, flavor and aroma) and so there will be medium to high amount of hop flavor and bitterness that will reflect the American hop citrus qualities (citrusy, floral, resinous, pine). Malt flavor will be low to showcase all the hop characteristics. Mouthfeel: You can expect a medium body with a pleasing mouth puckering bitterness (think grapefruit) that helps to dry the beer out and creates a thirst quenching, refreshing beer. pints&pairings explore the original light beer and talk about how the IPA creation mythology is seriously flawed. We taste and enjoy the classic English example, Samuel Smith's IPA.
Pairing Suggestions for English IPA's 1. Cheddar cheese. 2. Fish and Chips. 3. Indian cuisine. Serving Temp: 45°- 50° Glassware: Pint Glass, Mug |
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