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Jason and I get warmed up before we take on all three subcategories of IPA.
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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!
Jason Coudray, Anacapa Brewing Company brewmaster, and I explore the complex pairing of a Belgian Wit and a spicy Thai peanut sauce.
Jason Coudray, Anacapa Brewing Company brewmaster, and I explore the sweeter side of beer pairings in this pairing short. Jason explains why their Santa Rosa Red is a perfect pairing with their pulled pork sandwich.
Jason Coudray, Anacapa Brewing Company brewmaster, and I explore one of his favorite beer pairings. The avocado tuna rolls and the Pissy Pelican Pale Ale. Listen or watch to find out why this is such a delicious pairing.
I want to thank Jason Coudray for all of his time and patience. He has never once asked "When is that thing gonna get finished?". I would also like to thank Anacapa Brewing Company (ABC) for letting us disrupt their normal day to day operations and for treating us to all that great food and beer! This episode is the condensed version of my visit to ABC. Each segment was 10 to 15 minutes long and those full length segments will be released as web extras in the coming weeks. Notification of the new releases will be made through Facebook and Twitter.
It has been well over a year since I started this crazy adventure (pints&pairings)but the original concept is starting to come together. Below you will find a teaser to the first episode which was recorded at Anacapa Brewing Company. The full episode will be released on August 16th, 2013. So for now, sit back and enjoy the next 18 seconds!-) Theme music by Matt Cook. Your beer pairing suggestioneers are back this week with American Pale Ales. It is a welcome change of pace from the malty Irish and Scottish ales we had been drinking up to that point. Jason comes up with one of the most exotic Po-boy sandwiches I've ever heard of. You'll have to listen to the podcast to find out what it is.
Pairing suggestions for American Pale Ales: 1. Cheese 2. Fried foods 3. Grilled foods 4. Pizza 5. Everything, except maybe dark chocolate. 10A American Pale Ale examples: Sierra Nevada Pale Ale, Stone Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Serving Temp: 40°- 45° Suggested Glassware: Pint Glass, Mug Food Pairing Suggestions: Cuisine: American, Asian, Mexican. Cheese: earthy(Camembert, Fontina), nutty (Asiago, Colby, Parmesan) tangy (Brick, Edam, Feta), Meat: grilled meats (poultry, pork) Jason and I talk about why I don't want to open my own beer store and explore the history and flavors found in Irish ales. Jason comes up with an unusual pairing and we roll with it!
Pairing suggestions for Irish Ales: 1. Irish cuisine. 2. Grilled meats. 3. Eel sushi with a sweet reduction sauce. 4. Lightly smoked or nutty cheeses. 5. Desserts with toffee. 9D. Irish Ale examples: Three Floyds Brian Boru Old Irish Ale, Great Lakes Conway’s Irish Ale, Kilkenny Irish Beer, O’Hara’s Irish Red Ale, Smithwick’s Irish Ale, Beamish Red Ale, Caffrey’s Irish Ale, Goose Island Kilgubbin Red Ale, Murphy’s Irish Red (lager), Boulevard Irish Ale, Harpoon Hibernian Ale Serving Temp: 40°- 45° Suggested Glassware: Pint Glass, Mug Food Pairing Suggestions: Cuisine: Irish or English. Meat: grilled pork, poultry, lamb chops Jason and I do our first pints&pairings remote for this bonus episode. We visit Surf Brewery in Ventura, Ca and explore the beer pairing possibilities with Escabeche Bistro, a Mexican/French fusion food truck. It is a long show and so the video had to be broken into three parts because YouTube wouldn't let me do it all in one or even two segments. However, the podcast contains the whole show.
HopHeadSaid's favorite pairingMy favorite pairing was Chef Edgar's Chile Relleno (click the pic for the Chef Edgar's description) and Surf Brewing's Black Mild. This is no ordinary chile relleno. Until I tried this one, I would've said I don't like chile rellenos (deep fried batter, soggy middle and soggy pepper. No thank you.). Chef Edgar's example is at the opposite end of that spectrum, my beer drinking friend. A firm fire roasted pepper, with just a touch of smoke, stuffed with cheese and lightly deep fried. The pepper is then coated with your favorite protein (vegetarian options are available) and drizzled with a wonderful heavy cream house sauce - kind of a sour cream but so much better. The house cream sauce has a little spice but nothing that is overboard. I will stop now, but just know that I could gush on this dish for a long time. The Black Mild is a session beer coming in around 4.5%. It is medium light body beer full of chocolate balanced by a wonderful hop presence and just a touch of smoke. This is a special beer because it started as a homebrewer recipe and may never be brewed again. If you like the beer as much as I do let them know and it may come back from time to time. The Black Mild's subtle smokiness resonates beautifully with the fire roasted pepper and grilled meats, if you're a meatatarian. The carbonation level in this beer does elevate the spicy heat sensation a bit (a pleasant increase) but the malty flavors bring it back down quickly. Cheers my friend. Jason and I explore Scottish ales. We give you a couple of tips on how to differentiate a Scottish Ale from a Scotch Ale. We also come up with some diverse pairing suggestions. ...and Jason coins a new phrase, but you will have to listen to the podcast to learn what it is! ....hops have been used in beer since the early 11th century. .....flowers and herbs such as Heather were used to bitter beer when hops were in short supply.
Food pairing suggestions for Scottish ales: 1. Traditional Scottish cuisine 2. Smoked meat 3. French Dip Sandwich *listen to the podcast for more delicious suggestions. 9A. Scottish Light 60/- -These beers are not typically found outside their country of origin because they do not age well. If you have food pairing suggestions for this style please let us know in the comments. 9B. Scottish Heavy 70/- -These beers are not typically found outside their country of origin because they do not age well. If you have food pairing suggestions for this style please let us know in the comments. 9C. Scottish Export 80/- examples: Orkney Dark Island, Caledonian 80/- Export Ale, Belhaven 80/- (Belhaven Scottish Ale in the US), Southampton 80 Shilling Serving Temp: 40°- 45° Suggested Glassware: Pint Glass, Mug, Thistle Food Pairing Suggestions: Meat: roasted meats, lamb chops, 9E. Strong Scotch Ale examples: Traquair House Ale, Belhaven Wee Heavy, McEwan's Scotch Ale, AleSmith Wee Heavy Serving Temp: 40°- 45° Suggested Glassware: Snifter, Thistle, Tulip Food Pairing Suggestions: Cheese: buttery (Brie, Gouda, Havarti, Swiss) Meat: Smoked Meat, Salmon Jason and I catch up with each other and talk about mobile bottling units, the local music scene and my interview with Jamie Floyd of Ninkasi brewing.
The workhorse of beer and food pairings. Pale ales pair well with hearty foods, fried foods and cheese. Is there anything this beer can't pair with ... about the only thing it doesn't pair well with is vegetables, unless they are deep fried!-) Listen to the podcast for some unique Itallian and French cuisine pairings. *note: Green King is in fact a UK beer no matter what I say in the podcast.
Food pairing suggestions for pale ales: 1. Fish and chips 2. Bangers and mash 3. Meat pies *NOTE:The malty nature of English Pale Ales naturally contrast spicy foods. 8A. Standard/Ordinary Bitter examples: Boddingtons Pub Ale, Fuller's Chiswick Bitter, Young's Bitter, Greene King IPA Serving Temp: 40°- 45° Suggested Glassware: Pint Glass, Mug Food Pairing Suggestions: meat: fish, shellfish, cheese: earthy (Gouda, Fontina), nutty (Munster, Colby), fried foods, UK specialties. 8B. Special/Best/Premium Bitter examples: Fuller's London Pride, Goose Island Honkers Ale, Rogue Younger’s Special Bitter Serving Temp: 40°- 45° Suggested Glassware: Pint Glass, Mug Food Pairing Suggestions: Cheese: earthy (Gouda, Fontina), nutty (Munster, Colby). Cuisine: fried foods, UK specialties, pizza . Meat: lamb, chicken, pork. 8C. Extra Special/Strong Bitter (English Pale Ale)examples: Young’s Ram Rod, Samuel Smith’s Old Brewery Pale Ale, Bass Ale, Anderson Valley Boont ESB, Avery 14’er ESB, Redhook ESB, Serving Temp: 40°- 45° Suggested Glassware: Pint Glass, Mug Food Pairing Suggestions: Cheese: earthy (Gouda, Fontina), nutty (Asiago, Munster, Colby), Cuisine: fried foods, UK specialties. Meat: pork, lamb, chicken. Jason and I explore Amber Hybrid beers and explain why they are considered hybrids. We also talk about some great food suggestions. Note: the audio and video are not synced in this episode, I am working to correct this.
Food pairings suggestions for Amber Hybrids: 1. Roasted meats 2. Spicy dishes 7A. Northern German Altbier examples: Alaskan Amber, Long Trail Ale, Otter Creek Copper Ale, Schmaltz’ Alt Serving Temp: 40°- 45° Suggested Glassware: Pilsner, Stange Food Pairing Suggestions: Cuisine (German) Cheese (earthy; Camembert, Fontina) Meat (Smoked Meat, Game, Grilled Meat) 7B. California Common Beer examples: Anchor Steam, Southampton Steem Beer, Flying Dog Old Scratch Amber Lager Serving Temp: 40°- 45° Suggested Glassware: Pilsner, Stange Food Pairing Suggestions:Cuisine (Barbecue, roasted meats, spicy dishes) Cheese (peppery; Monterey / Pepper Jack, sharp; Blue, Cheddar, tangy; Brick, Edam, Feta) General (Salad) Meat (Pork, Poultry, Fish, Shellfish) 7C. Düsseldorf Altbier examples:Altstadt brewpubs: Zum Uerige, Im Füchschen, Schumacher, Zum Schlüssel Serving Temp: 40°- 45° Suggested Glassware: Pilsner, Stange Food Pairing Suggestions: Take 2! This time I double checked all the settings on my sound board to make sure there weren't any horrible reverb echoes. Jason and I delve into light hybrid beers and talk about why they are considered hybrids and about food pairing suggestions.
Pairing suggestions for Light Hybrid Beers: 1. German Cuisine 2. Poached fish 3. Spicy Foods (you'll have to listen for specifics) 6A. Cream Ale examples: Genesee Cream Ale, Little Kings Cream Ale, Anderson Valley Summer Solstice, Sleeman Cream Ale. Serving Temp: 40°- 45° Glassware: Mug, Pint Glass Food Pairings: Sweeter Fried foods (corndogs, onion rings, Cheese: Milky Flavors ((Burratta, colby, mozzarella) 6B. Blonde Ale examples: Redhook Blonde, Rogue Oregon Golden Ale, Russian River Aud Blonde, Widmer Blonde Serving Temp: 40°- 45° Glassware: Mug, Pint Glass Food Pairings: Cuisine: Italian, Middle Eastern, salads. Meat: chicken, fish, pork. Cheese: Milky Flavors (Burratta, colby, mozzarella 6C: Kolsch examples: Alska Summer Ale, Harpoon Summer Beer, Shiner Kolsch Serving Temp: 40°- 45° Glassware: Mug, Pint Glass, Stange Food Pairings: Cuisine: German, spicy. Meat: pork, sea food. Cheese: Sharp Flavors (Blue, Brie, Camemebert, Cheddar, Feta) 6D. American Wheat or Rye examples: Harpoon UFO, Three Floyds Gumballhead, Pyramid Hefe-Weizen, Anchor Summer Beer, Redhook Sunrye Serving Temp: 40°- 45° Glassware: Mug, Pint Glass Food Pairings: Cheese: Earthy Flavors (Blue, Brie Camembert), Jason and I get warmed up and talk about the Firestone Walker Invitational Beer Festival and the Casa Pacifica Wine and Food Festival
In this bonus episode, Jason visits Happy Hour (another podcast I co-host) and does an hour presentation about beer and cheese pairings. When you are done listening, you will be able to take away enough pairing information to host your own dinner and wow your friends the next time they come over!
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