CBR 88: Hophead Show
- Artist: Craft Beer Radio
- Title: CBR 88: Hophead Show
- Album: Craft Beer Radio
- Track: 88
- Year: 2007
- Length: 55:26 minutes (19.04 MB)
- Format: MP3 Mono 44kHz 48Kbps (CBR)
This week we have some neighbors over and have several fine west coast IPA's. It's all about hops in this show and to express these flavors we coined a new term: "Man Candy". I had links to all of the beers, and the rankings, but then my browser decided to erase them when I was nearly finished, so here is the abbreviated info: The beers tasted were:
Bear Republic Racer 5
Paddle Me IPA from Siletz Brewing
Big Eye IPA from Ballast Point Brewing
Wipeout IPA from Port Brewing
Alesmith IPA
Rankings:
- Greg: 1. Racer 5, 2. Big Eye, 3. Wipeout, 4. Alesmith, 5. Paddle Me.
- Jeff B.: 1.Big Eye, 2. Wipeout, 3. Racer 5, 4. Alesmith, 5. Paddle Me.
- Aron: 1. Alesmith, 2. Racer 5 3, Wipeout 4. Big Eye, 5. Paddle Me.
- Jeff S.: 1. Racer 5, 2. Alesmith, 3. Wipeout, 4. Big Eye, 5. Paddle Me.
Link to the Michael Jackson Interview on Youtube.
Extras
- Preshow Lost and Found Flying Dog Dogtoberfest
- Postshow Black Eye Ale, La Roja
Craft Beer Radio is an Internet talk show about craft and micro brewed beers. The mission of the show is to spread the word of good beer. We introduce people to craft beer, and teach them about different beer styles, brewers who make them, and beer history. Whether you are new to craft beer or have been drinking it for more than 20 years we have something for you.
If you have comments or questions that you would like us to read over the air, Email Us.
Comments
Greg and Aron have to get
Greg and Aron have to get their heads out of their asses about ketchup. Walk down a grocery aisle in England: there is a variety of ketchups. I have a bottle of mushroom ketchup in the fridge right now. There is a recipe to Trappist ketchup in the current Beer Advocate. I have made peach ketchup from a recipe adapted from a nineteenth century American cookbook. Ketchup started as a salted fish concoction and went through a wide variety of ingredients before the current tomato-based ketchup became the de riguer recipe.
From Wikipedia: The
From Wikipedia:
The Webster's Dictionary of 1913 defined "catchup" as a "table sauce made from mushrooms, tomatoes, walnuts, etc. [Written also ketchup]."
at this point...
It's a semantic argument. When I think of something beyond the "standard" flavors of ketchup, I call it something else. It's a barbecue sauce at that point. Ketchup is so solidified in my mind that breaking from it turns it into something different.
I think Jeff's "Ketchup as beer" argument is false. To me, it's "Ketchup as Light American Lager." Once you add hops or malt or any flavor at all to it, it becomes something else.
All definitions are
All definitions are inherently semantic. I am curious why you are so invested in this narrow definition of ketchup, though, as opposed to a wide-ranging definition of beer. Are the Dogfish Head Black and Blue or Red and White no longer beer because they have grapes in them?
(On the other hand, I totally agree with you about tomato sauce.)
Word monkeytoe
The whole argument was clearly ended when Aron used 3 words that disqualify him: "McDonald's French fries". So much for the "I only eat good stuff" idea.
Great
not a single beer I can get in Georgia.
Ha!
Welcome to my world, sucker! ;)
Not a single beer we can get
Not a single beer we can get in PA either, now the reason for the podcast becomes clear....
I feel your pain too
I used to live in San Diego, so I had the Pizza Port beer before they started really bottling their stuff and the Ballast Point was a good keep around the house beer because it was so available.
But there are great beers in GA too, don't forget.
Carey,
Atlanta, GA
Aron = right on
I was shocked by the responses to the various beers. Racer 5 is a great, drinkable beer like you guys suggested; it's a great beer to have in the fridge almost all the time. The Alesmith, however, is an amazing beer as far as I'm concerned. I was first able to give it a try when a local had a few bottles under the table. I snapped up as many as I possibly could from them. It's such a wonderful, creamy, bright beer ... my mouth is watering just thinking about it.
But Aron is completely right on. The Alesmith--given proper temperature--is incredible. You also have to appreciate the head on that beer; not only the retention but the fineness of it. All of my pours held a head that looked like meringue. Incredible. I hope you guys have the opportunity to give it another shot. I think it'll stand up well.