A Carnival of Beer. Old Chub Edition
Posted in Uncategorized on June 15th, 2007 by Fiver – 1 CommentCompiled with the assistance of the Old Chub.
Old Chub is a Scottish strong ale brewed with hearty amounts of seven different malts, including crystal and chocolate malts, and a smidge of US and UK hops. Old Chub also gets a dash of beechwood-smoked grains imported from Bamburg, Germany, home of the world’s greatest smoked beers. Old Chub is 8% alcohol by volume.
Compiled somewhat later in the evening than per usual as the homebrewer up the street was constructing a chocolate porter, and he needed the advice and support of true men.
I was also present.
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Beer. Just like Jesus, when it comes down to it.
“Beer is not as specific as wine when it comes to pairing with food,” says Johnson. “Sometimes with wine, it’s either a perfect fit or a disaster. Beer is more forgiving.” Johnson draws a parallel between wine and beer, noting that each offers an array of styles from an array of regions, each with its own inherent value and taste profile. “Most people order wine by style,” he says. “People don’t order beer by style, they order it by brand, and if a certain brand is not available, it becomes a difficult decision.”
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The beer capitol of the world.
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The Beer100 Calorie List.. I read them all, yet did not care in the least.
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A hero for just our time, or all time?
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Listen closely to that still, small voice–because it wants a beer.
I also had two uncles that I admired greatly and they both would come to our house and drink beer with my dad. I longed to be old enough to share that experience with them–a sort of rite of passage, I suppose.
Since, I have shared a beer with one of them, but the other let religion rob him of enjoying “life more abundantly.” Without understanding Grace, one becomes guilty of every short fall in their life, and some of the good God given things of life become lost. Such a shame!
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First Beer
We both absolutely hated it. But would dare each other “okay do two swallows without a break in between!” until our cups were half empty. “I think I’m drunk!” and etc, you know how it goes. Suddenly the phone rings! Its my dad–they were going to stop halfway home at a hotel and continue the drive in the morning (the original plan) but they decided to just drive through the night. But traffic was great, so they’d be home in about half an hour.
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Wash your damn glasses.
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Homebrewing, sans gluten.
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More from the Chilean Beer Tour.
Chileans, in my limited experience thusfar, project an aura of serenity. They never seem to be in a hurry, but they are not averse to hard work, as if they are aware of the useful of clocks but not beholden to them. Eduardo R. Aquilar Carrasco, though exhibiting the same attitude towards time, is a whirlwind of activity. He claims his brewery is “”ust for fun.” Yet he employs five people and produces five regular beers, plus seasonals and experimental batches–comprising a more diverse set of offerings than any other Chilean brewer as far as I can tell: Cutipay ale made with elm honey, Naguilan porter made with real chocolate, Tornogaleones wheat beer, Llancahue lager, and Cau Cau pale ale. Among the seasonal selections is a cranberry ale, and he also bottles and markets a straight cranberry juice “for it’s health properties.”
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Brew Reviews: Hop Devil Ale, Kasteel Cru, Zatec, Grolsch Weizen, Palm and Worthington White Shield, Oudebeitje Lambic, Lost Abbey Devotion
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Ladies, is the clock ticking? What you need is The Beer Test.
If you want to find a husband, you don’t need to worry about where they pray or work or what they Google. All you need is a can of warm Stroh’s beer.
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Would you buy a beer from this woman?
What if she was a dude?
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Cooking with beer.
Just as you would normally cook–and pair–a Zinfandel with barbecue or spicy foods and a Merlot with red meats, remember one rule: The heavier the food, the heavier the beer, and vice versa.
When cooking with beer, another common rule is pairing a beer to drink with a beer used in recipes. (Some cooks and chefs use the rule of opposites to draw out the characteristics of two different beers.)
But don’t stop there. These are your taste buds, so experiment and adjust beer styles and offerings to your own likes and dislikes.
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Flashbeer!
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Budweiser…bacon?
Earlier Tuesday the court reject the appeals of Budvar and upheld several trademarks granted to Anheuser-Busch to use the Budweiser trademark in various forms on non-beverage product classes, including precious metals, cleaning goods, clothing and meat.
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Take the test; Beer Snob, or Drunk?
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News From Mordor: AB Goes Soft.
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Consistency is not the hobgoblin of little beers.
Large breweries may blend to minimize differences. Not so small-batch brewers. “We’re going to have variability from batch to batch,” said Great Divide Brewing founder Brian Dunn. “I think the flavor profile doesn’t change enormously, not enough that drinkers necessarily notice.”
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Howdy!
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It’s a conundrum.
For those of us who enjoy the different beers of our U.S. microbreweries or those around the world, it is baffling why so many people insist on drinking weak, watery beverages that bring shame to the name “beer.”
It used to be the norm for Americans to drink stout British ales, especially dark, malty porters. I recall seeing a montage of Wisconsin beer labels from about 1900 that contained the names of Christmas Ale, Bock, English Mild, Porter and many others. So how, in a little more than a century, did we change into the beer weenies who now buy pallid, rice- and corn-enthused light beer by the millions of gallons?
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The previous Carnival of Beer may be seen here.
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The Carnival of Beer appears every Tuesday and Friday. If you’ve an item you like to see appear, let us know via bigwig AT nc.rr.com
