The Beeriniverse has its share of luminaries: people whose hard work, vision and creativity have been instrumental in bringing about the Good Beer Renaisance we are all enjoying today. Names like Fritz Maytag, Jim Koch, Tomme Arthur, and Sam Calagione spring immediately to mind, but along with those and a few other heavy-hitters, there is a “long tail” of thousands of passionate beer people whose collective endeavors are raising the quality of our favorite libation. Today’s show is a conversation I had with one such hard-working individual fighting the good fight to raise the profile of what beer is, and ought to be, in the mind of the public at large. His name is Mikal Merlina, and he works for Whole Foods Market. Yes, he’s the guy you see stocking the beer case and checking on the supply of cheese in the cooler, but he’s also much more. Mikal has used his position to educate and influence hundreds and hundreds of people as to what makes a good beer, how to enjoy beer more, and how decide which beer to purchase out of the stunning variety he was able to get on to the shelves at his store. It was a pleasure to sit down and talk with him and find out how the world looks from the perspective of a foot soldier in the craft beer revolution.

And so we come to the end…

After two big and strong (if not universally loved) brews, why not change it up? Because big and strong is what’s called for this time of year, so bring on some more! Foregoing the Belgian theme, round three of this post-Thanksgiving evening show turns to a different Holiday thread: the gift. We cap things off with Founder’s Breakfast Stout, a generous present from The Beer Report that was part of the annual Beer Safari Beer Exchange. Of the guests (and once again that’s my lovely wife Carolyn, Brewing Compadre Shawn, Sheila Dee, Evo Terra, and Jack Mangan) who’ve been struggling with the Belgian beers, will this big stout from the Midwest be a welcome thing? Tune in and find out!

Picture by Groucho from The Beer Report

Beer #2 for the evening is Delirium Noël, the holiday entry from the storied brewers at Belgium’s Huyghe Brewery, who’ve brought us many other fine beers with “Delerium” in their names. Amongst the post-Thanksgiving crowd (to review, that’s my lovely wife Carolyn, Brewing Compadre Shawn, Sheila Dee, Evo Terra, and Jack Mangan) the gloves come off, as the relative merits of beer #1 vs. beer #2, or Belgian beer vs. non-Belgian beer in general, get a surprisingly heated going-over. There’s even a couple of cheap shots hurled around the table, but then, this is the Holidays. Who’s dissing whom while getting more and more jolly? Tune in and find out!

Today’s show is another Beer As Folk interview, this time with Mike Mellow (yes, that is his real name) from Ballast Point Brewing Company in cerves-o-centric San Deigo. Mike was in town recently (unfortuantely, technical problems intervened to make it longer ago than I would like) to host a beer event at a local Whole Foods Market, and I managed to squeeze in a few minutes to talk about Ballast Point, and what it offers in a market already crowded by such crowd-pleasers as AleSmith and Stone. Hint: everybody wins, especially the beer lovers.

First Up: Nøgne Ø India Pale Ale. Neither Evo nor I can pronounce the name, but it’s story is a great one. Imagine West Coast American attitude filtered through the people who brought you lutefisk…Isn’t that an oxymoron of some sort? We’ll see what happens when American attiude meets Viking vigor.

Sudsy Song Segment: For a little pop with our hops, here’s a ditty from one of my personal favorite bands (shared in common with my pals at The Beer Report), Too Much Joy. It’s their song King of Beers, which has already been played on this podcast, but this time it’s the “rare accoustic version.” Oooooh…

Last Up: The beer journey now takes a turn, as Evo and I leave the style of IPA altogether and dive into Schneider and Son’s Hopfen Weisse. A collaboration between brewers on separate continents, this amped-up, hopped-up hefe could easily sail off the proverbial rails. So..does it? Tune in and find out!

Today’s show is a Beer As Folk interview with Zak Davis from the Shmaltz Brewing Company. If that name has you scratching your head, you might recognize their flagship beer, He’Brew Genesis Ale. Even if you haven’t tried it, you’d no doubt recognize that cool Hebrew-inspired font on their labels. In any case, Zak and I chatted at a local Whole Foods prior to a tasting, and I found out there’s a lot more to Shmaltz than wildly imaginative beers combined with hilarious and unappologetic Semitism. For instance, they have surprising ties to sideshow freaks. Oh, and zombies, too.

Prebeer Preamble: To quote Samwise Gamgee: “Well, I’m back.” Specifically, I’m ba-ha-ha-hack back in black, because on the show today I address the musical question: What happens when you put a bunch of party-goers into a studio, ply them liberally with very very strong black beer, and continually pester them to choose which one they like best? I don’t know what you’d call it, but I call it a Smackdown!

Round 1: East Coast vs. West Coast. We start with a couple of brews from either side of the Mississippi: Old Viscosity from California’s Port Brewing Company and Storm King Imperial Stout from Pennsylvania’s Victory Brewing Company. In a blind tasting, the crowd sips and talks and chews it over. Ultimately, only one can rule. Which one will it be?

Interbeer Interlude: Beer As Folk.Tomme Arthur, brewmaster for the Port Brewing and Lost Abbey beers, gave me a few minutes during a recent beer dinner at my local Whole Foods to talk about his beers and the joy of having a job that “doesn’t suck.” That’s “doesn’t suck” in the same sense as “screwing a porn star doesn’t suck.”

Round 2: Stout vs. Porter. Next I trot out two huge brews for the amusement of all. Titans The Abyss (from Oregon’s Deschutes Brewing Co.) and Decadence Anniversary Ale Imperial Porter (from San Diego’s AleSmith Brewing Co.) duke it out, and leave the crowd humbled and in the throes of massive indecision when it comes to choosing a favorite. But in the end, only one legend can prevail.

Sudsy Song Segment: Possible Oscar “All Out of Beer“. The taps have run dry and the crowd is restless. The party host serenades them to the tune of…well..let’s just say ’70’s AM radio sure had some catchy tunes…

Final Round: Now everyone’s liberally lubricated, let’s do some math! Each taster rated each beer, and the scores are tallied to determine the Best in Show. Who’s the king of this pitch-black hill? Tune in and find out!

[HUGE shout-outs to tasters Doug Kress, Thomas a.k.a geistbear, Emily and Enormous from Australia, Tim Ademec, C.A. Sizemore, Michael R. Mennenga, Kris Mayo, Brian Brown, and Brewing Compadre Shawn]

Today we enter the Build-A-Beer Workshop, for a little beer-geek talk about improving your homebrewing efforts. I’m joined by my Brewing Compadre Shawn as we pit two of our home-brewed babies in a head-to-head comparison. Both are modeled after Stone’s Arrogant Bastard Ale, the first being our original “Monkey Bastard,” and the second it’s “evolved” descendant, the “Neanderthal Bastard.” [Yes, I'm aware that Neanderthals were not in fact descended from monkeys but rather share a common ancestor with them, so off my case, dang it!] To make things a little more entertaining, Shawn and I had already been geeking out on beer rather enthusiastically before we fired up the microphone. So you get what you get: two guys drinking and talking and analyzing beer, all in the name of the perpetual quest for brewing the perfect pint.

Welcome to the new phase of Speaking of Beer: leaner (except when it’s bloated), meaner (except when it’s nice), and more focused (except when it wanders).
Today’s episode is a special Beer As Folk interview with Jef Verserle of Belgium’s Brouwerij Van Steenberge, best known for their outstanding brews Gulden Draak, Piraat, and Augustijn. The brewery has been in Jef’s family for seven generations, so as you can imagine he has a lot to talk about. The history, the philosophy, and the craft, both ancient and modern, of a world-class brewery all get a go-round in this conversation. So pour up a nice tall Gulden Draak (my personal favorite), or any of the other Van Steenberge beers, and enjoy the show!

Beer #1: The first of two brews from Bear Republic Brewery, Red Rocket Ale starts us off easy,or so the numbers led me to believe. Is my much-touted distrust of the term “amber” going to taint the experience?

Interbeer Interlude: Beer As Folk. “Alan Shapiro’s Reunion Beer Project.” The four people drinking beer on today’s show have something in common besides DNA: we all lost our father to cancer. SBS-Imports founder Alan Shapiro also had his life touched by the disease. His response: team up with his old brewing kronies (including Pete Slosberg of Pete’s Wicked Ale fame) and produce a beer for a cause. How did last year’s Reunion Beer go, and what’s pouring in ‘08? Tune in and find out!

Beer #2: Next up is Racer 5 IPA. In California “hoppy” is practically the state motto, so expectations are skewed accordingly. Is Clan Beer Guy impressed with this one, or is it just another one-note resin bomb?

Beer Geek Moment: California Common Beer. The most awkwardly-named style of beer has a fascinating history, and as it turns out has earned an honored place in brew history. What’s its story and how does it relate to SoB episodes 12 and 13? Take a listen and see!

Postbeer Postscript: Yes, we are all children of the same mother. Yes, we share 50% of each other’s DNA. But when it comes to scoring up these CA beers, do we share a brain as well? The answer may well surprise you!

Prebeer Preamble: Today’s show is brought to you (literally) by the country of Brazil. Marcelo Carneiro da Rocha, SoB listener and brewmaster at Brazil’s first craft brewery, Cervejaria Colorado, contacted me recently and asked if I’d like to sample his wares. I said “”Well, duh”, and the result is this episode. Until this point, the Review Krew’s Brazilian beer experience has been limited to Xingu, a nice-try-maybe-but-next-time black lager. So now it’s time to find out what the land of anacondas and Carnival can do with a beer if it really tries…

Beer #1: First up is Cauim Pilsner, a bohemian-style Pilsner brewed with cassava root, which is itself the basis for a traditional Brazilian libation also called cauim. It pours out really pale, and some fearful comments get thrown around. Still, for the cause we soldier on. Are our worst fears confirmed, or does character eventually join the party?

Interbeer Interlude: Beer As Folk. “Alan Shapiro.” SBS-Imports is the coolest beer and cider importer on the planet, and that includes you, Mr. Merchant du Vin (if that is your name…). What exactly is the role of the importer and why should you care? Tune in to this fascinating conversation I had recently with SBS-Imports founder Alan Shapiro at my local Whole Foods, and you will find the answer. (Part 1 of 2)

Beer #2: Next up is Appia Weiss, a hefeweizen brewed using orange-blossom honey produced by killer bees. I’m not sure why, but I find that extremely cool. Does the beer live up to it’s exotic expectations?

Beer Geek Moment: Brewing Water. The underpraised ingredient that makes up an overwhelming majority of that beer in your hand gets a long-overdue Moment of its own. What’s the big deal about lowly old water? Turns out, plenty.

Postbeer Postscript/Bonus Round: To help the numbers roll out smoothly, I surprise Mike and the Krew with two more Brazillian beers, DaDo Ilex and Eisenbahn Dunkel. We give each a once over (hickory?!?), then get to the reporting. Which of Marcelo’s generous offerings do we like best? Tune in and find out!

Alan Shapiro photo courtesy of Sheila Unwin. Thanks Sheila!

Anyway, here’s a tribute compiled by Tee Morris and everyone at the Joe Murphy Memorial Fund, with far-flung testimonials reflecting on Joe on the first anniversary of his passing.

I wonder what Joe would think of my new favorite beverage, Jones Cream Soda…

Prebeer Preamble: Every once in a while comes a beer that knocks my proverbial socks off. It can be some crazy new beast of a brew or a cool riff on an old style, but it gets me jazzed and has me falling prostrate before the goddess Ninkasi in effusive thanks for the mere existence of beer. As luck would have it, I recently ran across not one but two such brews, both from Oskar Blues Brewery, makers of Old Chub and Dale’s Pale Ale. The fact that they’re only available in cans makes it just that much cooler…

Beer #1: So who best to join me in sharing my new favorite beer? Why my original co-drinker Eric, that’s who. After a twenty-show hiatus, the guy who helped me start it all chills with me and enjoys a brew called simply Gordon.

Interbeer Interlude: Beer As Folk. “Dale Katechis.” Dale is the mind and madness behind Oskar Blues, as well as the namesake for OB’s hop-monster Pale Ale, and it was a real pleasure to sit down and talk with him for a while. Of course we cover the whole “can question,” but conversation spans more than just that. Tune in to hear about Dale’s thoughts on Hanna Montana…

Beer #2: Eric and I now try a Ten Fidy Imperial Stout. Recently, scientists claim to have invented the blackest black, but Dale & Co. beat them to it with this inky, hypnotically dark beer. And while the appearance evokes titters of glee, it’s when we bring them up to our mouths that the party really begins.

Beer Geek Moment: Carbonation and Conditioning. Among the most important, yet least appreciated, parts of any good beer are the bubbles. Just what do these tiny little wonders of nature do for the beer and how do they get in there? Listen and learn!

Postbeer Postscript: Eric has had to endure my practically obscene gushing about both beers today, so it’s interesting to see how the numbers shake out. Was Eric spending the show in quiet agreement with my enthusiasm, or secretly waiting to take these beers down?

Prebeer Preamble: Dark beers stir their own special passion in the beer enthusiast, and it’s been a while since this show has simply reveled in the blackness. Well the wait is over, because today is all about the special magic that roasted, toasted, and even charred grains bring to the beer-drinking experience. The black style known as stout has many sub categories, promising many similar shows to come, but for now we’re going to look at the two ends of the stout spectrum.

Beer #1: I’m joined by a slimmed-down Draco Vista Review Krew (just Mike, Tim, and Brian this time) as we start off in left field with Hitachino Nest Sweet Stout (Lacto) from Japan’s Kiuchi Brewery. Brewed in a storied sake brewery yet made in the traditional milk stout style, this one starts out as a bit of a head-scratcher. Then we actually try it, and everything changes…

Interbeer Interlude: MicroBrewed. “The Royal Mile.” In his quixotic attempt to prove that Portland needs to abdicate its “beervana” status in favor of Des Moines, Iowa, Tee Morris (along with Paul and Andrew) lands at a thoroughly British pub in the heart of the Grain Belt. The night is getting long, and the slightly sloppy happiness that comes with a pub crawl is getting difficult to ignore. And that’s why we love this stuff…

Beer #2: Speaking of sloppy, the next beer really cranks up the warm-and-fuzzies, as we pole vault over the other stout categories and end up in the Imperial realm, with Great Divide’s Yeti. It’s a great big gush-fest as all the stout fans in the room find themselves with the embodiment of the style amplified on every possible axis.

Liquid Literature: “Guinness: The 250 Year Quest for the Perfect Pint by Bill Yenne” Another book review for you by our Eclectic Librarian, Anna from Washington. This time Anna examines a tome detailing the history of Ireland’s Guinness Brewery. So from the historical perspective, is Guinness truly the “perfect pint”, or simply another example of mass-produced and heavily compromised “product”?

Postbeer Postscript: After the Yeti, you know the numbers are going to be big. Just how big? Well you’ll have to tune in and find out. And what’s with Tim foisting a patented SoB quasi-scientific glassware test on the proceedings at the last minute? I mean, didn’t he listen to Show 35?

Prebeer Preamble: Today’s show changes things up, as we spend the entire episode in The Build-A-Beer Workshop. Back on August 19th, 2007, my brewing compadre Shawn and I decided we would brew up two batches of beer simultaneously. This would be Shawn’s third batch of homebrew, and the first on which he’d take point. Me, I thought I’d step up the complexity a bit and do a larger-volume boil. From these slightly ambitious decisions came two interesting brews and lots of hard-knocks lessons about homebrewing. This episode delves into that day deeply, and follows the fruits of our labor through till the end.

Part 1: The Day Itself. Highlights of our brew day, including a salty interjection or two when things don’t go our way. Plus, Shawn and I try to talk ourselves into a good mood, and give a little informaiton about how we came up with the recipes. What you won’t hear is the opressive sound of triple-digit temperatures.

Interbeer Interlude: Beer As Folk: “Peter Zein, part 2.” I continue my conversation with AleSmith Brewing Company’s owner and brewmaster. We talk a little about recipes, the hop “crisis”, and the future of AleSmith. Plus, Peter lets us in on how anyone can brew up their own version of one of AleSmith’s tasty brews.

Part 2: The Fates of the Beers. After their difficult births, each beer embarks on a different path. Shawn’s hoppy IPA gets a thorough going-over (and a name) from hop-headed friend-of-SoB Evo Terra, while my freaky Imperial Stout enters a contest on Wingin’ It 3D to see if it can out-Samuel-Jackson a similar beer brewed by Thomas from Flagstaff.

Liquid Literature: “Brewing Classic Styles by Jamil Zainasheff and John Palmer”. Speaking of Thomas, he delivers this excellent review of a brewing tome that should be strongly considered for any homebrewer’s library. Thomas has even taken at least one recipe for a spin. How’d it turn out?

Part 3: Lessons Learned. We once again flash back to brew day, and find Shawn and I in a reflective mood. Just what did we take from this less-than-perfect brewing experience that will make us better brewers? Tune in and find out!

Prebeer Preamble: The word “business” is unlikely to get the average beer enthusiast’s blood pumping, yet it is often the single most influential underlying factor in any given aspect of our lives, beer included. Today we shine the spotlight on the world of business as it applies to beer. You see, the craft beer market has been booming in recent years, while the Megabrewers’ sales have remained flat. Interesting strategies have emerged as a result, as we shall see…

Beer #1: I’m joined by the Draco Vista Review Krew (this time around it’s Mike, Brian, Tim, Thomas, and Kris) as we dive in to Green Valley Brewing Co.’s Wild Hop Organic Lager. Ooooh, organic. This must be from one of those hippy commune nanobreweries, right? Uh….no.

Interbeer Interlude: Beer As Folk “Peter Zein.” AleSmith Brewing Company from San Diego, California, is a prototypical craft brewery: owned and operated by homebrewers, prone to experiemtation, and prioritizes the quality of the beer above all other concerns. I was honored to talk with head brewer (and owner) Peter Zein about what it’s like to balance the joy and passion of brewing great beer with the cold equations of running a business (part 1 of 2).

Beer #2: Next the Krew pops open some Stone Mill Pale Ale, again from “Green Valley“. The beer itself takes back seat to a discussion of truth in advertising, as there is no mention of the true brewer’s name anywhere on the packaging.

Beer Geek Moment: The Hop Shortage of 2008. If I had a nickel for every time someone’s asked me about the current “hop crisis”, well…I’d have a lot of nickels! Today we try to get to the bottom of things. Are we truly at Threat Level “Red” in regards to hops and beer? [note: wholesale hop prices have risen beyond those quoted in this Moment. The point, however, still stands....]

Postbeer Postscript: The talk of business strategies has pushed aside some of the evaluation today, but with the numbers comes what folks really think. And what exactly do we think of these to micro-macros? Tune in and find out!

Prebeer Preamble: As the screaming ice-banshee howls of a winter wind shake your constitution to its very core, nothing brings you back to heartening feelings of summer warmth like a really, really strong beer. This has been the general operating principle for centuries, and here in the 21st, America’s west coast is stepping up to the winter warmer challenge. Today I’m joined by homebrewing compadre Shawn, as we sample a pair of southern California brews engineered to put a little fire in your furnace.

Beer #1: Shawn and I start our quest for relief from Arizona’s mild chill with AleSmith’s Old Numbskull Barleywine Style Ale. Having never tried a beer modeled after northern Europe’s quintessential winter brew filtered through the Cascade curtain of SoCal, beer novice Shawn is not sure what to expect. I try to orient him with the telling question, “Are you ready to get crocked?”

Interbeer Interlude: MicroBrewed. “Hessen Haus.” The massive Des Moines pubcrawl continues for Tee and the boys (”the boys” being Paul and Andrew), as our intrepid quaffers arrive at Hessen Haus, “central Iowa’s only authentic German bier hall.” Since when did Des Moines get so freeking multicultural?

Beer #2: Our internal fireplaces well stoked, Shawn and I now take the potentially ill-advised step of reaching for something stronger, in this case Stone’s Double Bastard Ale. Yeah, what the hell were we thinking?
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Beer Geek Moment: Cellaring Beer. Big beers have potentially big life spans. What is the point of hanging on to a brew for a year or more? This Moment delves into the very heart of this question. Only extraordinarily patient beer geeks need apply.

Postbeer Postscript: Shawn and I experience some actual “winter” as we’re kicked outside to relate the scores on these beers. Between chattering teeth, we attempt to coherently articulate our opinions. Yeah, good luck on that! Which beer claims the top of the bone-warming crop? Tune in and find out!

Prebeer Preamble: One of the most potent symbols of the joyous generosity that marks the December holiday season is a certain St. Nicholas (a.ka. Santa Claus, a.k.a Father Christmas, a.k.a. Kris Kringle, etc.). Today we enjoy a couple of beers that pay homage to that jolly old elf, and see if the north pole’s #1 citizen can inspire a good brew.

Beer #1: With Thanksgiving turkey still settling in our tummies, I’m joined by dinner guests Evo Terra, Sheila Unwin, and Jack Mangan for some Santa’s Private Reserve Ale from Rogue Brewery. Evo likes it real bitter, Jack’s more of a hefeweizen guy, and Sheila can go either way. Whose trigger does this hopped-up amber ale trip? Surely someone’s, right?

Interbeer Interlude: Liquid Literature “Beer and Food: An American History by Bob Skilnik”. In a new recurring interbeer segment, Anna Creech, the Eclectic Librarian, gives us a look into the world of words about beer. Today she reviews a book that might just be on the wish list of your literary beer loving friends!

Beer #2: To cap our evening off, we next reach for Samichlaus Bier from Schloss Eggenberg Brewery*. This one’s a modern-day beer legend, one of the first widely available beers to crack the 10% ABV mark. Brewed annually on St. Nicholas’ Day (December 6th), and aged for almost a year, it’s designed to be a smooth-drinking warmer. So is it warmly received by my guests?

Beer Geek Moment: Juleglugg. Blasphemous as it may sound, beer is not the only beverage out there that people turn to for holiday cheer. Today’s Moment looks at a classic winter warmer from Scandinavia, and includes the traditional recipe enjoyed annually at the Speaking of Beer household. Skol!

Postbeer Postscript: ‘Tis the season for generosity, but do these two Santa-inspired brews feel the love? Who hands out gifts and who’s slinging stocking coal? Tune in and find out!

*Which is in Austria, not Germany as stated on the show. Thanks, Thomas for the correction.

Prebeer Preamble: We all have at least one thing we’re completely gaga over: Harry Potter, the New England Patriots, or Battlestar Galactica, for example. For some folks there’s a particular beer that makes them go all mushy inside, and today’s show is deidcated to them. I’m joined by two hardcore fans of specific beers, and grill them as to why they like their favorite brews so darn much.

Beer #1: My sister Nancee is a lover of Spaten Optimator, a dopplebock from Germany. She even went so far as to persuade her local supplier to get it on a regular basis in convenient six-packs so she could buy it by the case. How did this particular beer come to reign “supreme” in Nancee’s personal Beerniverse? Tune in and find out!

Interbeer Interlude; Microbrewed “El Bait Shop, Round 2″ Tee Morris, sans compadre Phil Rossi but joined by Paul and Andrew, wades into the second round of brews at Des Moines, Iowa’s own multi-tap Mexican cantina. Who’d a thunk such a cool place would spring up in Des Moines? I mean, it’s Des Moines for chrissakes!

Beer #2: Podcaster, author, musician, and Joe Murphy Memorial Fund CFO Jack Mangan loses his deadpan demeanor when the topic is Hacker-Pschorr Weisse, his personal favorite beer. This hefeweizen (once again, coincidentally, from Germany) makes him all tingly inside. Take a listen and find out what he thinks of my description of this one (hint: “not much”).

Sudsy Song Segment: Too Much Joy “King of Beers” I am personally a huge fan of this now-defunct power-pop band from the 1990’s. This song is pretty much the thing that sealed the deal. Sample lyric: “Gonna feel like hell tomorrow/so I won’t go to sleep tonight/na na na na na na sorrow/everything’s gonna be alright.” I love these guys…

Postbeer Postscript: With all of the gushing on this show, it’s probably no surprise that the scores run on the high side. Am I swept up in beer-love, or do I play party-pooping foil to my zealous co-drinkers? Take a listen and see!

Prebeer Preamble: The frozen and ruggedly beautiful country of Norway has given rise to many things: Vikings, Protestants, and lutefisk being but three examples. But did you know the word “ale” descends from the Old Norse word for “fermented grain beverage”? Today the Draco Vista Review Krew (plus Anna from Washington) and I dive into beers produced from one of Norway’s oldest breweries to see how the legacy is holding up.

Beer #1: We start off with the cornerstone of the Ringnes stable, Ringnes Pilenser. As it turns out, the brewery that produced this beer has only recently been acquired by European mega-brew conglomerate Carlsberg (hailing from Denmark). Tune in and listen to what happens when one Scandanavian country takes over another’s “national brewery.” [hint: think "chicken scissors"]

Interbeer Interlude: Heatland Brews. “Goose Island Harvest Ale” Pubcasters Phil and Lingo from the Brit and Yankee once again contribute some enlightening entertainment featuring a beer from the Plains (home to many folks of Scandanavian descent, so it fits the show’s theme!). This time, Chicago’s storied Goose Island Brewey gets the spotlight, with their seasonal Harvest Ale. How does it rate according to the Brit And Yankee? Tune in and find out!

Beers #2 and 3: The Review Krew plus Anna now reach for two other Ringes products, Lysholmer Double Ice and Ringnes SkjÆrsgårds Pils. They pour out suspiciously light and spritzy, and your intrepid drinkers begin to wonder what characteristic, if any, distinguishes them from one another. Is this what they serve in Valhalla!?!

Beer Geek Moment: “Viking Age Ale” Way back in the last millenium, Norwegian folks were enjoying the juice of the barley with some enthusiasm. What they were drinking and how it was made are the subjects of today’s Moment.

Postbeer Postscript: We return with the scores, and with all these reviewers and beers, there are numbers aplenty. We also manage to work in some words, as a genuine Scandanavian Warlord (named Peter) skypes in to set us straght on the pronunciations. Hey, I got “Ringnes” right….

Prebeer Preamble: Apologies for the Lucas-like complexity of the show title, but whenever legendary hophead, author, and internet recanteur Evo Terra joins me for a beer, I dust off the bombast. Any opportunity to revel in the resiny goodness that is hops with another Humulus Lupulus fanboy is an opportunity for excess, as far as I’m concerned. Today Evo and I scale the twin peaks of IBU and ABV, engaging in some good old-fashioned “drinkin’ a coupla beers” conversation along the way.

Beer #1: Evo’s (relatively) recent trip to Vancouver, BC yielded our first beer of the day, Granville Island Whitecaps IPA. Canada isn’t exactly known as a hophead Mecca, but Evo really enjoyed this one from the tap. How does it fare when poured from a bottle?

Interbeer Interlude: Microbrewed. “El Bait Shop.” Straying from his usual East Coast haunts in a never-ending quest for the perfect pub experience, Tee Morris winds up in, of all places, Des Moines, Iowa. Flanked by co-drinkers Paul and Andrew, as well as a stray local or two, Tee dives into the Midwest mega-tap experience. What are they drinking and how does it go down? Tune in and find out! (Part 1 of 4)

Beer #2: Evo and I now turn to Breckenridge Brewing’s Small Batch 471 Double IPA. This one is touted as being “double hopped,” and it’s definitely cranked up on the EtOH. But with alcohol comes malt and with malt comes balance. Could it be that “double” just isn’t enough?

Beer Geek Moment: “Hop Horticulture” Ever had the hankerin’ to grow your own hops? Turns out it’s not that tough, especially if you’re into “projects” and have even a faintly green thumb. Take a listen and find out how it’s done!

Postbeer Postscript: We score up these spicy brews and discuss the Theory of Hop Relativity (at least, that’s what I’m calling it now…). Which beer might just have Evo Twittering away? Tune in and find out!

Prebeer Preamble: Over much of the Northern Hemisphere, summer has given way to autumn. A whole new wave of fall seasonal beers are turning up on store shelves and taps, and a growing number of them involve that apotheosis of autumnal squash, the pumpkin. Today I and my Draco Vista Review Krew (Michael R.Mennenga, Doug Kress, Tim Adamec, and Brian Brown) take a look at this phenomenon, and try to wrap our heads around the benefits (or lack thereof) of adding vegetables to your beer.

Beer #1: A sign of pumpkin beer’s ascendency is Harvest Moon Pumpkin Ale, from the fine folks at Blue Moon (a.k.a. Molson-Coors). Macro-pumkin marketed like a micro, with “all natural” pumpkin flavor. Kinda gets you drooling, doesn’t it? Warning: the word “fizzy” is used in describing this one…

Interbeer Interlude: Beer As Folk. “Thom Tash from Kona Brewing Co.” Kona’s seasonal Pipeline Porter is very popular in Hawaii, on the mainland and beyond. Pubcaster and Heartland Brews contributor Phil Clark from The Brit and Yankee talks with the Kona Brewmaster about this and other brews produced with local ingredients in the 50th State.

Beer #2: A product of one of America’s oldest brewpubs, Buffalo Bill’s Pumpkin Ale can safely be called the progenitor of pumpkin beer. Does it’s “classic” status lead to a satisfying drinking experience, or should pumpkins remain the stuff of pies and jack-o-lanterns and stay out of beer all together?

Beer Geek Moment: “Seasonals” Pumpkin beer is but one example of “seasonal” beer, brews that only turn up at certain times of the year and reflect the vibe of the time. Take a whirlwind tour through the calendar by way of a pint glass in this little Moment.

Postbeer Postscript: It turns out where the tasters stand on pumpkin pie has a lot to do with how they score these beers. Who likes lots of spice, and who wants to actually taste the pumpkin? Tune in and see!

Prebeer Preamble: Love ‘em, hate ‘em, or get annoyed by the stereotyping of ‘em, Belgian styles of beer are here to stay, and widely held to be some of the best suds out there. A diverse selection of Belgian brews are breaking out of their country of origin and are being produced world-wide, from North America (Unibroue, Ommegang) to Japan (Hitachino Nest), to all points in between. Today I’m once again joined by Tom the Beer Guy’s Brother as we sample two Belgian beers, of similar style, brewed half a world apart. Do the storied brewers of Belgium have anything to fear from the scrappy upstarts from other parts of the globe?

Beer #1: Tom and I start with Ommegang Abbey Ale, from a converted Belgian-style farmhouse near Cooperstown, New York. Great buzz surrounds this brewery and this beer, which is generally acknowledged to be as “Belgian” as a crunchy waffle with powdered sugar on it. What do we think?

Interbeer Interlude: The Build-A-Beer Workshop. “Taste The Monkey Bastard” Our second BABW brew, the Monkey Bastard, is all ready for drinking. Since the recipe was based on an Arrogant Bastard clone, I thought it would be interesting to drink it alongside Stone’s flagship beer. Joining me in this potentially risky taste-test are Michael R. Mennenga, Brian Brown, Kris Mayo, and Doug Kress. Does the little Bastard stand up to its inspiration? Tune in and find out!

Beer #2: Representing the Home Team in this Panglobal Belgian taste-off is Gouden Carolus Carolus D’Or–Grand Cru of the Emporer. With a name that long, the beer better be good. So….is it?

Beer Geek Moment: “Wildfire Beers” The beers on this show got me thinking about how some styles can find a second, often more successful, life upon immigrating to a new country. This Moment is the result of these beery musings.

Postbeer Postscript: It all comes down to the scores, and after two big bottles of big beer, Tom and I are feeling pretty generous. There’s some serious enthusing going on here, but which strong dark Belgian-style Ale did we really flip over? Guess you’ll just have to listen….

Prebeer Preamble: There are many *ahem* unpleasant associations with the word “pilsner” in the Beerniverse. Perhaps this is because it’s the little beer that grew up to conquer the world, and many of us were deeply scarred by its watery tyrany during our formative years. Nonetheless, rumor has it that there was actually a decent beer in there before global economic pressures for mass-production took their ugly toll. Today, I’m joined by Farpoint Media personae Michael R. Mennenga, Doug Kress, Brian Brown and Tim Adamec as we try a couple of pilsners brewed the way the beer gods intended.

Beer #1: We start off with Scrimshaw Pilsner from California’s North Coast Brewing Company. The tasting crew fears no yellow fizz as we plunge into this straw-colored brew. The style is designed to be light and refreshing, but the pungent nose spurs one co-drinker to make some rather un-refreshing comparisons…

Interbeer Interlude: Microbrewed “Old Dominion, Part 2″ Podcast novelists and beer-loving bon vivants Tee Morris and Phil Rossi are back to wrap up their evening at the brewpub where it all started. Much ale-talk brings a balance to this lager-heavy episode, and yes, Tee, you told the story correctly. Pretty much.

Beer #2: Next up is Blue Paddle Pilsner, a product of craft megabrewer New Belgium Brewing Company. From a brewer that’s taking over the country one Fat Tire at a time comes this uncharacteristically non-belgian brew that’s a lager to boot. Does being the odd one out in the New Belgian stable help or hurt this Czech-style beer?

Beer Geek Moment: “Lagers” Admit it, some of you out there don’t know (or worse, don’t care about) the difference between ales and lagers. Well, tough. I happen to think it’s the cornerstone of Beer Geekiness, so I’m giving it to you again, this time with some history…

Postbeer Postscript: The great “pilsner-off” winds up where things often do on this show: in the numbers. We try to be concise as we split hairs between shades of gold and ponder all things crisp. Does the “Thing That Pilsners Became” haunt our evaluation of these two all-malt micros? Tune in and see!

Prebeer Preamble: I’ve posted before about the fancy-schmansy beer glass created by our friends at the Boston Beer Company. Supposedly, this uber-engineered glass scientifically maximizes the aroma, taste, and even mouthfeel of the beer consumed from it, especially if it’s their flagship beer, Samuel Adam’s Boston Lager. Well today we put this beast through the patented SoB quasiscientific ringer, and we’ll see if it can put its money where its tulip-shaped mouth is. I’m joined by Tom the Beer Guy’s Brother for the first time to help me make heads or tails of this thing. Ooooh, and there’s lots of thunder, too….

Beer #1: Tom and I start out with the beer for which the glass was crafted, Samuel Adams’ Boston Lager. To give us a benchmark drinking experience, we also pour some into a standard pint glass, and much gripping side-by-side evaluation ensues. So, does it “work”? Have a listen and find out!

Interbeer Interlude: Heartland Brews “Founder’s Black Rye”. I am tickled pink to have the great folks at the Brit and Yankee throwing me a segment every now and then. This is the first contribution from USBrit and Lingo in a sporadic series spotlighting beers and breweries from the, IMHO, under-appreciated Midwest. Today, Michigan’s Founders Brewing Company gets the Brit and Yankee treatment. Enjoy!

Beer #2: I figured it was my duty to try to push this little glass to its breaking point, and I decided Flying Dog Ales‘ Gonzo Imperial Porter would probably do the trick. Once again two-fisting out of different shaped glasses, Tom and I test out competing predictions. What, exactly, does cranking things up Hunter S. Thompson-style do to the special glass? Take a listen and see!

Sudsy Song Segment: Beatnik Turtle “Speaking of Beer” For the second time in one show, I giddily offer you a contribution from people more talented than myself, in this case SoB veterans Beatnik Turtle. Maybe they had such a good time playing at The Festcast that they just couldn’t stop singing about lovely, lovely beer. So here, for your listening pleasure, is the Podosphere Debut of a song with a hauntingly familiar name. Hear it here before it’s the Song of the Day! Can I get a “YEE HAW!”?

Postbeer Postscript: Tom and I have each nursed our own opposing pet theories through this quasi-experiment, so the rubber really meets the road as we compare numbers. As Mother Nature pushes us along with impatient grumblings, we blast through each beer evaluated in each glass. So, should you dump 30 bucks on a set of four of these puppies? Tune in and find out!

Prebeer Preamble: If you frequent a local brewpub, you’re probably familiar with the “growler.” It’s basically a jug that you can have filled with whatever is on tap, and bring back home for later enjoyment. Today’s show consists entirely of beer poured from growlers, fresh from their place of birth. Hopefully we’ll make a good case for investing in a growler or two, if you have the oppportunity. But wait there’s more! Today’s show also spotlights the second SoB homebrew, “Monkey Bastard.” I’m joined throughout by brewing compadre Shawn, and we’ll witness the Monkey’s birth in the Interbeer Interlude. So sit back, relax, and enjoy this half-growler-half-monkey of a show!

Beer #1: Coronado Brewing Company’s Belchin’ Brown. Shawn just returned from a road trip to San Diego, CA, and did NOT return empty handed. From a small brewery on Coronado Island comes this fresh belgianesque brew, which throws sweet and sour flavors around like some kind of Chinese restaurant. How does the freshness factor play in to the tasting?

Interbeer Interlude: The Build-A-Beer Workshop “Monkey Bastard Brew Day” Some beers have personalities that are apparent from the get-go. Monkey Bastard is just such a beer. Most brew days go smoothly..then there’s this brew day…

Beer #2: Stone’s Imperial Russian Stout. Did I mention Shawn was in San Diego? Naturally, a fresh poured black-hole-colored brain torpedo is required here. It’s easy, but there’s no way I’m going to pass up a shot at this beer. Thanks, Shawn-o!

Beer Geek Moment: “The Boil” The quentissential brewing image is that of a boiling pot of brew. But why, exactly, is it necessary to boil beer? Surely this risky, and potentially very, very, messy, step in the process would only be required if it actually brought something to the final beer. Today, we find out exactly what that is.

Postbeer Postscript: A whole new show! In lieu of scores, Shawn and I roll into a taste-off between two porters poured from growlers. Prescott Brewing Company’s Petrified Porter goes up against Coronado’s Point Loma Porter. Whose cuisine reigns supreme? Tune in and find out!

Prebeer Preamble: At long last…..LET’S GET READY TO…uh…DRINK BEER! I’ll admit it, I’m not a fan of these “smackdown” things. I mean, when the beer is this good, everybody wins in my book. Still, I’m intrigued by the concept: take four IPAs from two of America’s most successful craft breweries, invite an Imperial crap-ton of people* to drink them in a blind tasting, and force them to pick which they like best. And it would have gone off perfectly, except it involved both a little math and an obscene amount of the Greek alphabet. Still, this is some good stuff: the wheels get a little wobbly, but never come off the wagon entirely…

Round 1: Stone IPA vs. Dogfish Head 60 Minute IPA. The undercard in today’s bout are two “traditional” India Pale Ales. We have tasters in the room from both coasts (and Australia!), as well as folks who just plain don’t like hoppy beer. The discussion is suprisingly civil, but there can be only one winner…

Intermission: Microbrewed. “Old Dominion Brewery.” Phil Rossi and Tee Morris return to the Ashburn, VA brewpub that got the whole “Microbrewed” thing started. With their lovely wives along for the ride, and much to celebrate, Tee and Phil are in fine and festive moods. Tune in and see how much reminiscing occurs between pints! [part 1 of 2]

Round 2: Dogfish Head 90 Minute IPA vs. Stone Ruination IPA. The main event kicks off with squeals of glee and protruding yuck-tongues in just about equal quantities. These two beers have everything cranked up, and apparently that’s not for everyone. Still, you have to pick a winner, so even the more “sensitive” palates in the crowd ultimately choose a side. What brew emerges victorious?

Beer Geek Moment: “Beer Competitions.” Today’s little excercise is amatuer to say the least (presence of an actual beer judge notwithstanding). Find out about the history and basics of REAL beer contests in this breezy Moment.

Postbeer Postscript: Having picked winners for each round, it is time to do a little math and crown a “Best in Show” beer. Each taster rated each beer, and the scores for each are totaled. Which potent potable walks away with the Grand Prize? Surely one of the winners of Rounds 1 and 2, right? D’OH!!

*Thanks to tasters Mark A., CMAAAAAAAAAR!, Thomas from Flagstaff, Michael R. Mennenga, Yooper, Doug Kress, Enormous from Australia, Kris Mayo, Brian Brown, Tim Adamec, Alec/clichekiller, Rhettro, and Rhettro’s lovely air-guitar goddess of a wife, Theresa. And a double-plus-huge thanks to C.A. Sizemore for running the blind tasting. Remember: It ain’t a party ’til something gets broke!

And a quintuple-plus-über-huge thanks to Jarsto from the Netherlands for ressurecting this show from digital nowhere land. If you enjoy this one, thank Jarsto!

Prebeer Preamble: Today we’re digging deep into the homebrewing mindset, dwelling simultaneously in the past, present, and future of SoB’s “Build-A-Beer Workshop.” On a day when we are about to bottle the second batch of “New Guy Pale Ale” (BABW#1), and shortly after bottling SoB’s second brew (BABW #2), my brewing pal Shawn joins me in my garage to drink a couple of beers and contemplate beer #3 in our homebrew series. I’m lobbying for a strong, dark, wheat beer, and today’s bevvies are my case. Let’s see what Shawn thinks…

Beer #1. OK, so I just came back from a delightful weekend in Prescott, AZ, bringing with me a freshly-poured growler of Prescott Brewing Company’s Fünkendunkel Dunkelweizen. I figured this more-or-less traditional dark hefe would turn Shawn’s head, and prepare him for what I really had in mind. Was I right?

Interbeer Interlude: The Build-A-Beer Workshop. “Birth of the Monkey Bastard.” Time for another round of homebrewing! This time, I take my young padawan Shawn to Brewer’s Connection to chat with proprietor Jeffrey Haines about putting together a recipe. Shawn wants to clone Stone’s Arrogant Bastard, and Jeffrey doesn’t monkey around in coming up with something…

Beer #2: Time to pull out the big guns. Echoing a brew that I *thought* I had invented back in “tha day,” Aventinus Wheat Dopplebock is a intriguingly different drinking experience from Bavaria. Wheat beers? Relatively rare. Dark wheat beers? Rarer than rare. Super-strong dark wheat beers? So über-rare as to be almost unique. And dang it, I want to make one! So, does Shawn sign up for the ride?

Musical Pause: “SOB Theme” by Jason Newsom

Postbeer Postscript: Because this is…well…this show, we’re going to score up these beers. On the line here is the future of the Build-A-Beer Workshop. Which beverage scores best with the homebrew crowd (of two)? Tune in and see!

Beer#1: Cave Creek Chili Beer. The Black Mountan Brewing Company in Cave Creek, Arizona has been brewing this clear-bottle beer since 1989, and serving it up at their colorfully named “Crazy Ed’s Satisfied Frog” brewpub, building a big fan-base. So what do we, beer/foodcasting upstarts, think of this relatively ancient sizzle-brew? We munch on chips and guacamole and discuss.

Interbeer Interlude: Microbrewed “RFD part 3″ OMG, things are getting ugly in D.C.! Phil Rossi and Tee Morris (along with Command Line and friends) have reached the end of their epic (dare I say “extreme”?) night at Washington’s largest mega-multi-tapped pub, and they’ve enjoyed every minute of it. Find out how the evening wraps up, and just who should be calling a cab…(part 3 of 3)

Beer #2: Next Mike, Kris, Tim and I try the Rogue Chipotle Ale, brewed with smoked jalapeno chiles. Rogue has a big reputation in the craft beer world, and they tout a complex drinking experience with this one. As we nibble on Tim’s applewood-smoked baby back ribs, we ponder the wisdom of hot beers.

Beer Geek Moment: “Extreme Beers” Brewing with chile peppers is but one example of the wider phenomenon known as extreme beer. This Moment takes you through some history, and lays out the pros and cons of this “hot” beery topic.

Postbeer Postscript: We now put on our critical hats big-time, as the review crew pulls out the numbers. This show easily holds the record for the largest spread between highest and lowest scores. Who gives what a 6 (!) for a total score? Tune in and find out!

Prebeer Preamble: Today I’m joined by a record number of co-drinkers: Michael R.Mennenga and Brian Brown from Michael and Evo’s Wingin’ It! podcast (and others), Kris Mayo and Tim Adamec from the Food Geeking podcast (and others), and certifed beer judge Thomas Vincent from the great city of Flagstaff, Arizona. What’s all the fuss about? Why German wheat beers, of course! The plan was to channel all of our experience with beer and podcasting to give you this, the definitive hefe-cast. Let’s see how it went…

Beer #1 The crowd first tries a classic from the “world’s oldest brewery”: Weihenstephaner Hefe Weissbier. Lots of opinions fly around the room, and Thomas gives us a lesson in German pronunciation. Also, I throw out the whole “lemon” question for general discussion.

Interbeer Interlude: Beer As Folk “Jay Phral of Sudwerk Privatbrauerei Hübsch” Tucked away in the small college town of Davis, California is an anomaly: a West Coast brewery that eschews massive hops and high alcohol content in favor of brewing authentic Bavarian-style beer. I spoke with the manager of brewery operations about Sudwerk’s history and what it’s like to be so different from the local brew zeitgeist.

Beer #2: Next up for the sampling crew: Ayinger Ur-Weisse. This is a dunkelweizen, a dark hefe, from another classic German brewery. Both of today’s beers had to endure the rigors of importation to reach our thirsty maws. Did both survive intact? Thomas definitely has an opinion on this one…

Beer Geek Moment: “Yeast” What’s invisibly tiny and excretes pure bliss? Today we cover the basics of micro-fungus and how it impacts beer well beyond adding bubbles.

Postbeer Postscript: Duck! Here come numbers! Everyone chimes in on what they think of these beers, quantitatively speaking. Does today’s epic show end up in harmony or conflict? Tune in and find out!

Grab your diminutive glassware and let’s belly up to the beer tent! Today Speaking of Beer takes you through a beer festival, where you’ll meet brewers, a beer judge, and a whole gaggle of giddily drunk fest-goers. The bouncing strains of indie rock band Beatnik Turtle will be our constant companion as we knock back plenty of tasty brews and find out what it takes to get through one of these things unscathed.

Find a festival near you from these guys!

[Thanks to Todd Usry, Robert Eilert, their "posse", Thomas from Flagstaff, Roman, Quentin (Clinton?) and friend, the drunk chick, Brandon the Awesome and krew, and all the other enthusiastic festers for their contributions! Next time, I should write names down...]

Prebeer Preamble: People who grapple with an auto-immune disorder called celiac disease put their health at risk every time they drink a beer. A chemical in wheat and barley—known as “gluten”—causes their body to attack its own small intestine. Yikes! What’s a poor celiac sufferer to do, give up beer entirely? Heck no! Just take a listen to this show and find out about beer anyone can enjoy with impunity.

Beer #1: I’m joined by my old friend, Kristi, who happens to be both a beer enthusiast and a celiac sufferer. We first try Bard’s Tale Dragon’s Gold, an all-sorghum beer brewed by a small craft brewery founded by celiacs. The goal is to squeeze quality and flavor into a beverage that makes going gluten-free a choice, not a sacrifice. Were they succesful?

Interbeer Interlude: Microbrewed. “RFD, Part 2″ Phil Rossi, Tee Morris, and their pals in D.C. drop by to keep this show from becoming a “very special episode.” Their beercast-within-a-beercast continues their night out at a Washington watering hole with a massive selection. Which beer scores a “Charlie”, and which a “Joe”? Tune in and see! (part 2 of 3)

Beer #2: Kristi and I now sample Redbridge Beer from our good friends at Anheuser-Busch. When a macro gets into the gluten-free thing, you know it’s big. Do adjuncts and excessive carbonation make for a quality drinking experience? Ever?

Beer Geek Moment: “Indigenous Beers.” Beers made from grains other than wheat and barley have been around for millenia. In today’s Moment, we look at a handful of these beverages and marvel at human creativity in turning everything from corn to tapioca into good time at the local watering hole.

Postbeer Postscript: Kristi and I score up the gluten-free bevvies, and the result is the greatest point disparity in the history of the show. Does a fist-fight break out, or does the eerie SoB serenity carry the day? Yup, you need to listen to find out!

Prebeer Preamble: Perhaps your fizz-swilling Aunt Edna would be surprised to learn there are beers out there that satisfy her sweet tooth. Perhaps, just perhaps, one of these beers would serve as a “gateway” for better beer and make her life a better thing. Today I investigate this possibility with a couple of brews that sound right out of Willy’s Chocolate Factory. The role of Aunt Edna will be played by my beer-avoidant friend Devona, once again generously volunteering to be my guinea pig in an eeeeevil exbeeriment. Are we about to unwrap the Golden Ticket to better beer, or have we just made a deal with Slugworth?

Beer #1: First up is Breckenridge Brewery’s Vanilla Porter. Its label festooned with vanilla beans, and pouring a deep garnet-brown, this beer immediately piques Devona’s interest. But as she brings it to her lips, does the interest turn to bitter disappointment?

Interbeer Interlude: The Build-A-Beer Workshop. “Meet the New Guy.” We take a break from the main theme to check back in with SoB’s homebrew project. Our first beer, dubbed “New Guy Pale Ale” by my brewing companion Shawn, gets bottled, aged, and then taste-tested both by its brewers as well as a passel o’ podcasters (Michael R. Mennenga, Evo Terra, Tee Morris, Brian Brown, and Tim Adamec). The verdict? Tune in and see for yourself!

Beer #2: Young’s Double Chocolate Stout. Upon reading the label, Devona practically sqeals with glee. But is this English stout everything it claims to be? We put words like “chocolate” and “luxury” to the test of a pink-wine drinker’s palate.

Beer Geek Moment: “Beer and Food Pairing.” Though the show beers lean toward the “desserty”, beer is a perfect accompaniment to every course. Check out this basic guide to pairing beer with everything from soup to nuts.

Postbeer Postscript: A surprise third beverage makes an appearance as Devona and I score up today’s beers. Was the experiment successful, or does the only way to make these brews palatable involve an ice cream scoop?

Joe never appeared on Speaking of Beer (for reasons obvious in the photo above), but I had many fun and stimulating conversations with him during and after recording Michael and Evo’s Wingin’ It! podcast. He was whipsmart, and struck the perfect balance between sarcasm and heart (with heart ultimately winning out). In case you don’t already have this show through another feed, take a listen and remember–or meet–Mr. Mason Rocket, human extrordinaire. And don’t forget about the Joe Murphy Memorial Fund. Every little bit helps.

Prebeer Preamble: What’s sleek and colorful on the outside, fizzy and yellow on the inside? Your daddy’s beer can, that’s what. These days, more and more small breweries are rediscovering these aluminum marvels of light and durable packaging, and the stuff they put inside them just might make your daddy do a spit take. I’m once again joined by bro-in-law Dave Cavanaugh as we do some old-fashioned 12-oz curls with some newfangled beer.

Beer #1: Dave and I first crack open a Dry Heat Hefeweizen from Arizona’s own Mudshark Brewing Company. After absorbing the shock of a canned hefe, we sample it looking for signs of aluminum taint. We’re out in the toasty climes of my front yard drinking wheat beers; does the setting favor the drinking experience?

Interbeer Interlude: Beer As Folk. “Ron Jones of the Brewery Collectables Club of America.” Beer can collections are the stuff of nostalgia for the post-boomer generation. But it turns out the hobby is alive and well in the 21st century. Mr. Jones, a higher-up in the official brewerania enthusiast organization, fills us in on the state of collecting.

Beer #2: Warm-up beers dispatched, Dave and I now grab a couple of Dale’s Pale Ales from Colorado’s Oskar Blues Brewery. Craft beer in a can and Dave’s hefe-luvin’ sensibilities both get their toughest test, as we pour this hop monster of a pale ale down our gullets. Have we discovered a new favorite camping beer or is it just too much?

Beer Geek Moment: “Beer Can History.” Cans are a surprisingly recent development in the beerniverse. Where did they come from, and where are they going? Spend a few minutes with us and you’ll find out!

Postbeer Postscript: It’s hard not to factor the packaging into the scores, especially when it comes to the “holistic” category. Which aluminum-clad brew takes the day? Tune in and see!

Twelve months after sending that first gulp of Old Peculier into the podosphere, I’m here with a little birthday present for you listeners. The usual format is gone, but fret not as it will return next time around. Instead we have listener voicemails, contributions from fellow podcasters, occasional strolls down memory lane, and lots and lots of numbers. Also, the winner of the Homebrew Kit Give-away Contest is announced, and there’s a surprise message from a highly unlikely source!

…AND NO SINGING!

Prebeer Preamble: Every now and then a brewery comes along that simply grabs the spotlight. Love ‘em or hate ‘em, the Delaware brewery Dogfish Head is definitely a phenomenon, and today’s show examines the experience of their envelope-pushing brews. My lovely wife Carolyn joins me as we take a little walk on the Dogfish side.

Beer #1: To call it a “beer” is a stretch, but our first beverage, Midas Touch, is definitely bursting with stories. Find out about history and science as we spend some time in the shared wedge of the beer-wine-mead venn diagram.

Interbeer Interlude: Beer As Folk. “Sam Calagione” SoB’s Eastern Seaboard corespondent, Mr. Tee Morris (a.k.a. “The Contributor That Won’t Go Away”), had the opportunity to chat with the founder, owner, and head brewer of Dogfish Head Brewery at last year’s BookExpo America. Thrill as Tee quizzes Sam on the role of hops in brewing, and be prepared to be surprised about which of his beers Sam keeps perpetually on tap in his home. Good stuff, this….

Beer #2: Carolyn and I now veer more firmly into beer territiory with style-buster Raison D’Etre. Is it a spicy brown ale? A hopped-up belgian? We grapple with this half-pony, half-monkey monster until it all makes sense. Could it be that Carolyn might actually–gulp–like beer?

Beer Geek Moment: “Beer Styles” To break the rules one must first know the rules. Playfully experimental breweries like DFH are infamous for flouting the guidelines. But just who makes these rules and how did they come about in the first place? Tune in and find out!

Postbeer Postscript: There is no scoring category for “originality”, so these beers didn’t break the curve. Still, some surprises await in the tallies. Oh, and I apologize, deeply and profusely, for the way this episode wraps up. Really…really, I do.

PreMicrobrewed Preamble: March is Speaking of Beer’s first anniversary, and I’ve gone CRAZY!!! Nah, I’ve just got lots of good content and I’m in a festive mood, so I’m going to throw out a couple of bonus shows this month, of which this is the first. I babble on about the calendar and once again beg for voicemails (remember the homebrew kit contest?), then turn it over to my homies on the East Coast for the fun.

Interbabble Interlude: “MicroBrewed from RFD“. My partners in beercasting crime, Tee Morris and Phil Rossi, record a beery night out with some pals, including Thomas from the Command Line Podcast. They start off in reasonable shape, but you can tell before too long that this particular night out is going to get ugly…(part 1 of 3).

PostMicroBrewed Postscript: Babble….babble….babble…Oh, and I spill the goods on the beers for the next “real” show!

Prebeer Preamble: From the land of the rising sun come two beers that, well…couldn’t be more different from each other. Helping me sort this out are my lovely wife Carolyn as well as friends Jon and Hiroko Austin. Also on this show, I announce the first ever SoB contest. You, yes YOU can win a complete First Born Pale Ale brewing kit from Brewer’s Connection, and all you have to do is call and leave me a voicemail by March 12th, 2007! The winner will be picked at random from the names of callers (so, uh, don’t forget to leave your name!).

Beer #1: Our first beer from Japan is the mass produced and globally distributed Sapporo Premium. As we munch away on edamame, much talk of rice ensues, and Hiroko waxes nostalgic about beer clashes with her parents.

Interbeer Interlude: The Build-A-Beer Workshop. “Brew Day!” With friend and brewing n00b Shawn Alexander in tow, I brew up a Pale Ale using a malt extract kit. Don’t worry, I’ve cut out virtually all of the “waiting for water to boil” parts.

Beer #2: I throw Jon and Hiroko a curveball with this one, Hitachino Nest Red Rice Ale. If you could make a beer that’s the exact opposite of Sapporo, it would probably be this. How does it go down? Hint: two of the drinkers like it, and two don’t. You connect the dots.

Beer Geek Moment: “Sake.” What, you think sake’s got nothing to do with beer? Au contraire mon fraire! Find out just how spookily similar these two fermented libations actually are in this little three-minute info blast.

Postbeer Postscript: Two beers plus four drinkers equals lots of numbers flying around come scoring time. Still, the pattern is pretty clear. And what is that pattern? Tune in and find out!

Prebeer Preamble: Whenever the question “What’s the best beer in the world?” comes up, there’s usually a clutch of strong Belgian ales vying for first place. Today, we see what all the fuss is about. I’m joined by my lovely wife Carolyn, for the first time drinking pure beer on the show, as we tackle two beers that routinely make the beer snobs’ top 10 lists. Let’s see what us regular folk think of these fancy beers!

Beer #1: Carolyn and I first drink some Pauwel Kwak, from the Bosteels Brewery in Buggenhout, Belgium. Carolyn has a real “Kwak glass”, and we both have some nice memories tied up in this brew. What follows is a dollop of beer talk and much nostalgic dicussion. How do you think I got her on the show, anyway?

Interbeer Interlude: Eat Your Beer. “Marinating with Beer From the Inside Out” Podcast pioneer/beer cuisine wunderkind Michael R. Menennga joins me once again, this time to discuss using beer as a marinade. We’re not talking soaking in a tub in the fridge here; Michael likes to shoot his food full of marinade with a giant mad-scientist syringe. Find out what wisdom his unholy experiments have uncovered!

Beer #2: Now that we’ve walked down memory lane, Carolyn and I try something new to both of us: Chimay Grand Reserve, also known as Chimay Blue. Compared to Kwak, this Trappist Ale is darker, stronger, and not the center of old memories. Does the good will generated by Beer #1 slop over to Beer #2?

Beer Geek Moment: “Monks and Beer”. They devote their life to God, but their worldly energies are devoted to brewing the best beer on Earth. We take a brief peek into the monastic experience to find out why the devout are such kick-ass beer geeks.

Postbeer Postscript: Carolyn and I now score today’s big beers, factoring in weird glassware and fond rememberances, along with the usual taste, mouthfeel, etc. Do these beers with big reputations get big scores? Tune in and find out!

Prebeer Preamble: The beer style known as American Pale Ale (A.K.A. “APA”) is popular, easy to drink, and great candidate for a homebrewing project. With that in mind, today we pop the top on a couple of “extra pale” commercial examples, to see what it’s all about. I’m joined yet again by SoB veteran co-drinker Eric, as we venture beyond the pale…ale…

Beer #1: Eric and I start with some Green Flash Extra Pale Ale. From a San Diego brewery that’s NOT Stone, this new kid on the block seems to be getting pretty popular. Does it strike that critical balance between bitter and sweet, or does the West Coast’s love of Humulus lupulus skew the drinking experience?

Interbeer Interlude: Build-A-Beer Workshop.”The Return.” After more than half a decade, I’m returning to my beloved hobby of homebrewing, and I’m taking SoB along for the ride. Today I visit my old stomping grounds, a supply shop called Brewer’s Connection, to brush up on the basics. I talk with helpful employee Amy and find out excactly what a newbie needs to brew a batch of beer so tasty that they’ll want to do another one. Follow my saga for its sheer entertainment value, or even brew along! Details can be found by visiting the “Build-A-Beer Workshop” page on this blog.

Beer #2: We now turn to a more established example of the moderately-hopped APA, Mad River Brewing Co.’s Steelhead Extra Pale Ale. Another California brew, another extra pale ale. Is this one just a retread of the first, or does the APA style contain enough wiggle room for two very different drinking experiences?

Beer Geek Moment: “Homebrewing.” For as long as there’s been beer, people have been brewing it at home. These days there’s little in the way of excuses for beer geeks to not also be homebrewers. We take a look at various approaches to the craft, so you can decide which one is best for you.

Postbeer Postscript: And now…the scores! Just because both beers are “extra pale”, do they score the same? And will Eric and I ever have a knock-down, drag-out argument over our ratings? Tune in and find out!

Prebeer Preamble: Today, we risk the wrath of The Ranting Scotsman as we tackle beers brewed in and inspired by ruggedly beautiful Scotland, where the signature style is the beer equivalent of comfort food. I’m joined by my friend Robert Short, last heard from on show 11, as we settle into the not-completely-unlike-the-Scottish-moors environment of my back porch to sample these brews.

Beer #1: Rob and I first try an American beer, brewed in the scottish style: Three Floyds’ Robert the Bruce, from in Munster Indiana. A strong, malty ale sounds good on a night like this, but just because he shares its name, does Rob warm up to the beer?

Interbeer Interlude: Beer As Folk: “Listener Questions” We kick off 2007 looking back at the fundamentals. I tackle three listener questions: How many types of beer are there: two, five or what? What’s the deal with bottle color? And the last one…well…you just have to hear the last one…

Beer #2: A biting cold wind whips up as Rob and I reach for our second beer, Traquair House Ale, brewed in a storied landmark right in the heart of Scotland. Folks, it don’t get more real than this…so…uh…we really like it, right?

Beer Geek Moment: “Malt” The backbone ingredient of beer is also one of its most poorly understood, outside of the realm of brewers. What malt is, and where it comes from, gets sorted out in this little nugget of brew knowledge.

Postbeer Postscript: In this corner, the feisty young upstart, flush with American craft-brew success…and in THIS corner, the original scotch ale, draped in tradition! Which one emerges victorious? Tune in and find out!

First Round: Carolyn and I start with two relatively simple beertails, both made with stout: the Snake Bite and the Black Velvet. Easy to make, easy to drink?

Interdrink Interlude: Beer As Folk: “Joe Hospital” The manager of the Dogfish Head Alehouse in Gaithersberg Maryland talks with new-to-SoB contributors Tee Morris and Phil Rossi. Sounds like exciting things are afoot for DFH in 2007, but I’ll just let Joe tell you about it.

Second Round: Now it gets interesting. The beertails involved this time, the Berry Blast and the Moonglow, require some actual bartending-type skill. Find out just how messy it gets. Johnny Johnny, where are you when I need you?

Beer Geek Moment. “Flip.” Another dip into history, this time to examine an 18th century American colonial beertail called flip. Somehow this turns into a New Year’s resolution, but you’ll just have to listen to see how we pull that off.

Closing Time: In lieu of scoring, Carolyn and I talk about our experience, and pick our favorite and least favorite beertails. Hint: the one reminiscent of vomit doesn’t make the top of the list. What does? Tune in and find out!

Beer #1: After a long Thanksgiving evening’s face-stuffing, I settle down with two old friends, Mary and Mike, for some holiday beers. We start off with Samuel Smith’s Winter Welcome, a classic English “winter warmer” form Yorkshire. Does this brew from the country of Charles Dickens evoke Christmas Past?

Interbeer Interlude: Eat Your Beer. “Beer-Injected Turkey Dinner.” Michael R. Mennenga joins me yet again for a trip through the kitchen, from a beer-lover’s point of view. Today Mike recounts a Thanksgiving Day experiment that worked out deliciously, thanks to beer.

Beer #2: Mary, Mike and I return to the US with the next beer, Anchor’s Our Special Ale for 2006. Yeah, I know, there’s been a lot of Anchor on the show this year. No apologies here. They’re freekin’ classic, and this iteration of their justifiably famous holiday seasonal is a great example as to why. At least, that’s my opinion. What do my friends think?

Beer Geek Moment. “Wassail.” This much sung-about but little consumed holiday beverage has strong ties to beer. It may well be time to revive this old Christmas tradition, and this Moment will explain why. Plus, there’s a recipe!

Postbeer Postscript: Old friends now get critical on this delightful evening, as we report our scores on the beers. We’re drinking the liquid version of holiday cheer, but which beer actually “tastes like Christmas”? Tune in and find out!

Beer #1: We begin our quest for understanding with an English beer, Samuel Smith’s Organically Produced Ale. It’s a drinkable style from a long-standing, even iconic, brewery, but does its organic nature add anything to the drinking experience?

Interbeer Interlude: Beer As Folk. “Roots Brewing Company.” Portland, Oregon, is home to this all-organic brewpub, situated at the heart of America’s premier beer city. I talk to head brewer Chip Holland about the challenges and rewards of being on the cutting edge of the organic beer phenomenon.

Beer #2: Here’s where the rubber really meets the road in our exploration of the organic beer phenomenon. Eric and I dive into North Coast Brewing Company’s Old Plowshare Stout, an organic brew from California. But first, we sample some Old No. 38 Stout, a non-organic beer in the same style from the same brewery. How does the “green” beer old up in this side-by-side comparison?

Beer Geek Moment: “Barley.” Organic or not, the backbone of beer is this cereal grain from the Middle Eeast. Botany, chemistry, and history all come together in this three-minute information blast, for your entertainment pleasure.

Postbeer Postscript: Eric and I ponder and score the beers of the day. Did our organic experience enhance our drinking enjoyment? Tune it and find out!

Beer #1: Mike and I start off in South America with a little Xingu Black Beer from Brazil. It seems like an obscure style from a country that’s not exactly a brewing powerhouse, yet it’s pretty widely available throughout the world. Are we talking a cult gem, or is it pandering to the lowest common palate denominator?

Interbeer Interlude: Burpin’ Legends. “Guinness: King of Stouts?” The most famous and best-selling dark beer in the world, a dry stout called Guinness, is the stuff of legend in the beerniverse. But is this dark emperor really wearing any clothes? With a look at some relevant data and the help of a roomful of volunteer tasters, we dive into the myth that is Guinness.

Beer #2: Mike and I now move on to Colorado to try an English style originally brewed for Russian nobles. That would be Avery Brewing Company’s The Czar, an Imperial Stout. We’re talking black, we’re talking strong, we’re talking….hitting our tongues with hammers??

Beer Geek Moment: “Beer Color.” So just where does beer get its color from, and how do brewers measure and predict the hues of their brews? If these questions vex you, you’ve come to the right place!

Postbeer Postscript: Still sipping our Czars, Mike and I go through the scoring on these beers. It’s a dark day for one of these black beers, but which one? Take a listen and find out!

[For help with the taste-test, special thanks go out to Evo Terra, Sheila Unwin, Michael and Lorrie Mennenga, Mr. and Mrs. Doug Kress, Jack Mangan, Sterling the Southern Gentleman, Chris the Cheesecake Lady, and Debbie DaMoodyMom. Also, thanks once again to Jack Mangan for lending his talents as the Voice of Wikipedia.]

Beer #1: I’m joined by Eric, fresh off of a 7-show hiatus from SoB, to drink some Fraoch Heather Ale. The style claims roots predating King Aurthur, and it’s brewed without even a whiff of hops. Are we talking some radical departure from our favorite libation, or is it called “ale” for a reason?

Interbeer Interlude: Beer As Folk. “Fritz Maytag’s Sumerian Beer Project.” About 15 years ago, Anchor Brewing Company owner Fritz Maytag embarked on a challenging beery adventure: to recreate, using authentic recipes, ingredients, and techniques, the very first recorded beer consumed by humans. Find out how it all turned out, and why YOU should know the name “Ninkasi.”

Beer #2: Eric and I now turn our attention to Adam. No, not the Biblical founder of humanity…we’re talking about the flagship brew from Portland’s Hair of the Dog Brewing Company. It’s a modern interpretation of a long-lost German strong ale, sort of a super-charged altbier. With a little help from HotD’s Alan Sprints, we work our way through this complex creation.

Beer Geek Moment: “Gruit.” Long before European brewers embraced hops, another herbal addition preserved and bittered beer. This complex mixture of plants not only gave medieval ale its balance, it also gave medieval ale drinkers everything they needed to party like it was 1399.

Postbeer Postscript: Eric and I now attempt to evaluate these historic ales, with nothing to go on but our palates and our brains. Then again, that’s all we ever have to go on, isn’t it? Anyway, tune in and find out what we think!

Beer #1: I’m joined by fellow Farpoint Media podcaster, and notorious fan of German beer, Jack Mangan for a Hacker-Pschorr Original Oktoberfest. He’s a lover of their weisse beer, but does Jack flip for the Märzen? And, while we’re at it, what the heck IS a Märzen?

Interbeer Interlude: Eat Your Beer. “Hefeweizen Chicken” Michael R. Mennenga and I discuss the role of sugar in beer cuisine, then Mike unloads with an almost unbearably delicious-sounding recipe that involves a signature German beer style.

Beer #2: So what does the US have to offer this storied, traditional style known as “Oktoberfest”? Well, Jack and I find out by experiencing a little Oktō from the Widmer Brothers’ Brewing Company in Portland, OR. Are we talking Oktoberfest here? I mean, it says so on the label, right?

Beer Geek Moment: “Reinheitsgebot” You may (or may not) have heard of the Bavarian Beer Purity Law of 1516 prior to this point in your life. Regardless, you’ll definitely know all you need to know after this Moment.

Postbeer Postscript: Jack and I go to town on the scores here. Who’s gushing, and about which beer? Tune in and find out!