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. 

-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

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?

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.

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.

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.

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. 

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.

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.  

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.

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

Below you will find the general podcast schedule.  As with anything in life, it is subject to change without any prior notice.  We may or may not apologize for any inconvenience it causes!-) We also have some special "bonus" episodes in the planning already so you will want to check back from time to time to see if there have been any schedule changes. 

Jason and I will be recording the first 3 or 4 episodes next week (5-1) if all goes well and they will be uploaded here with links and extra info as well as to my usual podcast locations @iTunes and Podcast Pickle.

Style Schedule/Beer Selection
1. Light Lager: Stella Artois 
2. Pilsner: Pilsner Urquel
3. European Amber Lager: Negra Modello
4. Dark Lager: Krostitzer
5. Bock: Paulanr Salvator
6. Light Hybrid: Mondos Cream
7. Amber Hybrid: Anchor Steam
8. English Pale Ale: London Pride
9. Scottish Ale: McEwan's Scotch Ale
10. Irish Ale: Smithwicks
11. American Pale Ale: Sierra Nevada
12. English Brown: Newcastle
13. Porter: Fuller's London Porter
14. Stout: Guinness Draught
15. IPA: Stone IPA/Sam Adams IPA
16. German Wheat: Franziskaner hefe-Weisse Dunkel
17. Belgian/French: Alagash White
18. Sour: Duchesse de Borgongne
19. Belgian Strong: Chimay Grand Reserve
20. Strong Ale: Old Ruffian
21. Fruit: Aprihop
22. Spice/Herbal/Veg: Rogue Hazelnut
23. Wood/Smoked: Petrus Aged Pale
24. Specialty: Rye IPA

I am really excited to introduce you to Jason Hendrick, my co-host for the brand-spanking new pints&pairings podcast/video-cast series.  We will be exploring each recognized BJCP category (the history, anecdotes, etc.), but we will also be describing flavor components and giving you some great food pairing suggestions for each style category.

I met Jason in early 2012 while appearing on Tom & Sandy’s 805 morning show, Saturday mornings on KVTA 1590AM. I immediately knew I had found a kindred spirit.  Here was another guy, who gave up a certain paycheck to write about something he loved. We have been friends since and now we are co-hosts!

Jason has one of the best palates I know, but more importantly to you (and to me for that matter) he is able to explain, with practical as well as poetic descriptors, flavors in a way that anyone can understand.

Without further adieu, here is Jason, The Hungry Man.

Jason Hendrick is a Californian with Midwestern roots, where meal portions were hearty. Through his college education in Hospitality Management from Purdue University, internships in private club dining rooms and extensive travel during a career with a hospitality software company in Southern California, he developed an improved palette and an appreciation for great cuisine.

In August of 2011 he launched the blog Everybody's Hungry. The blog started as an outlet for sharing his passion for food and tracking monthly dining expenses, donating 10% of each bill to FOOD Share of Ventura County.

Jason recalls, “One day my wife said, ‘you should write about your love of food. You're always sharing your foods and getting people to try new things. You should write about it, you're always so hungry.’ My response? ‘Yeah, but everybody's hungry.’ At that moment the light bulb went on and the name stuck.”

As the writing and donations continued, so did the community involvement, and Everybody’s Hungry grew. June of 2012 marked the first organized community event, an owner-guided tour of the California Mushroom Farm, where attendees provided food donations as admission.

Jason left the corporate world in October to focus on Everybody’s Hungry full-time. It has grown into a food-focused educational and fundraising organization benefitting the local food banks through various activities like agricultural tours, volunteering and classes, such as the First Cut series with The Ventura Meat Company. Every activity focuses on three goals: sharing a passion for food, educating about food and raising awareness for the hungry in our communities.

Jason is also a member of the Food Forward: Ventura County advisory board and spreads his passion about food and awareness as “The Hungry Man” on Tom & Sandy’s 805 morning show, Saturday mornings on KVTA 1590AM.

It was like getting ready for the first day of school.  I didn't sleep well, anxiety dreams of being chased and forgetting my locker combo plagued me for a couple of days beforehand. I was truly excited and I felt prepared but obviously the unknown was affecting me a little more than my conscious-self knew.

But once we got started everything started to smooth out and flow nicely.  I will probably look a little stiff, to those of you who know me, but Joel (video producer) and Dalaney (show producer) were quite happy with my first on camera performance.  We are all looking forward to the next few episodes when we hit our stride, so to speak.

Some montage video being recorded while Jason (brewmaster) does a little work.  You will see some of these clips in the opening and closing credits.  When Jason was done with his work we got right down to the beer and food pairing interview.  I didn't have time to take anymore behind the scenes photos except the one below!

This was delicious! It is a wonton wrapped piece of ahi and avocado deep-fried with a teriyaki drizzle.  I won't tell you what we paired with it, just yet. You will have to wait for the show!

A special thank you to Destiny and Jason at Anacapa Brewing Company for letting us come in and disrupt the lunch rush.  We really appreciate your hospitality.  It was a perfect place to shoot our pilot episode!

I would also like to thank Revolution Surf for supplying my wardrobe!  I was rock'n an awesome O'Niel shirt but you will have to wait until the episode is released to see it.  

Each month pints&pairings will feature a local business that is embracing the craft beer boom and its consumers with respect.  Of course, we will be visiting the many fine breweries and brewpubs that have sprouted up all over Ventura County but we are also going to dig a little deeper and introduce viewers to some truly unique and inspired beer pairings – think cheese and chocolate.   pints&pairings is sure to be an instant hit with craft beer enthusiasts but we will keep the beer geek lingo light to make sure the show is accessible to novice beer geeks and crossover wine drinkers.