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Brew Bloods: Drink Beer, Think Beer

Join Marc and Dustin each week as they pick a beer, drink a beer, and rate a beer, plus dispensing education and laughs along the way.
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Brew Bloods: Drink Beer, Think Beer
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Jul 15, 2015

13 isn't so lucky for us as we take on the worst beer we've ever had: Rogue Ales Voodoo Doughnut Lemon Chiffon Crueller Ale. Rogue is one of the bigger craft breweries going, starting in 1998 in southern Oregon and now distributing to all 50 states and internationally. Oddly enough, they have had some heavy criticism levied against them about their employee practices and cleanliness. 

In the education corner, we talk about what makes for a good beer pour.

In news, we talk about the these stories:

- The 7 most annoying things that beer snobs say

- The ongoing beer shortage in Venezuela

- AB InBev is withdrawing from Oklahoma

- New Zealand has made biofuel out of beer waste

- Denmark has a music festival where they recycle your urine to make beer

- Kroger is adding craft beer taps in Ohio

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What Makes for a Good Beer Pour?

Everyone enjoys a well poured beer. Just the right amount of head, decanted if needed, enough beer to get a full pour without over pouring, all are keys to a great tasting beer. There’s more to getting this perfect pour than some may think, and bad pours are a frequent occurrence.

The fine researchers at Beer Advocate, through many pints of research, have discovered some common bad pour techniques. Many of these you have likely run into at a local pub in your town. These can range from the Over or Under pour, one of which can waste up to half a pint of beer, and the second often indicating you're dealing with a cheap bar owner. The Stadium pour, which you will find any any sporting event you ever attend, where the bartender fills your cheap plastic cup to the rim with a nice MillerCoors or Anheuser Busch product. Another poor pour you'll see often is the incorrect glassware used for the style of beer you have ordered. Theres also the under carbonated pour, found in those bars that wish to avoid heads on beers, they will intentionally under carbonate your beer. And finally, the yeasty pour, which occurs when a beer that is bottle conditioned and contains a layer of yeast at the bottom of it, is poured entirely into your glass.

If you run into any of these scenarios, you should kindly and gently bring it to the bartender's attention. Don't be a beer snob and bully them about it, but letting the bar know the proper way to serve their product helps the drinker and the bar alike.

 

Jul 8, 2015

"God made yeast, as well as dough, and loves fermentation just as dearly as he loves vegetation." - Ralph Waldo Emerson

Marc's dad brought us beer from Colorado: Ouray Brewing's Box Canyon Brown. Set in the San Juan mountains, Ouray is a family owned brewpub. They make 4 beers year round and have 11 seasonals.

In the education corner, we talk about what the term "real ale" means.

In news, we talk about the these stories:

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Jul 1, 2015

“There is an ancient Celtic axiom that says ‘Good people drink good beer.’ Which is true, then as now. Just look around you in any public barroom and you will quickly see: Bad people drink bad beer. Think about it.” - Hunter S. Thompson

Stean from Sweden (@LostInSweden) returns again to bring us our first Swedish beer: the Coppersmiths White IPA.

Coppersmiths is a craft brewery out of Vasteras, Sweden that opened its doors in 2014. The brewers Petri Karhu Korpi and Goran Carlsson wanted to take on new challenges in life and took the bronze medal at the Stockholm Beer and Whisky Festival.

In the education corner, we talk about the origins of the name "growler."

In news, we talk about the these stories:

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Why do we call them Growlers?

The dictionary defines the term “Growler” simply as “a vessel for carrying beer”. Any craft beer drinker these days is familiar with the term, however, its doubtful many know its origin.

While there is not definitive origin to the term growler, there are a few interesting theories as to why we now call these glass bottles full of malty suds this term.

One theory points to a reference in a Harpers issue from 1893, in which they discuss the practice of “rushing the growler”, which referred to kids delivering beer to their parents.

Another states that beer deliveries often arrived during lunch breaks before the workers had eaten, so their stomachs were making said growling noise, in beer anticipation.

Yet another points to the idea that bartenders and beer drinkers would often argue about just how much beer should be added to their not so precisely sized galvanized pails to take home with them at the end of a drinking session, resulting on the customer whining and growling like little dogs.

The last, and most accepted theory, says that in the late 1800s, fresh beer that was carried home in galvanized pails would slosh around in the container, creating a rumbling/growling type noise as the C02 escaped between the lid and pail itself.

Whichever origin story you chose to support, continue to support the growler as it is today, and the craft beer movement it assists. 

 

Jun 24, 2015

“Across the troubled maelstrom of time, people always need a beer.” - Ellen Kushner, The Fall of Kings

We're joined by an old friend from Sweden (@LostInSweden) who brings us a liquorice beer from Denmark's brewery Det Lille Bryggeri: the Double Chili Lakrids Ale.

Det Lille Bryggeri is a microbrewery from Ringstead, Denmark that was started in 2005 by Rene Hansen. The name means "The Little Brewery" and they place a high value on harmony between the ingredients and feel that the raw materials should always be reflected in the beer.

In the education corner, we talk about liquor's purpose when it comes to brewing beer.

In news, we talk about the these stories:

- A hop shortage threatens craft beer
- A naked beer festival is coming to London
- Ohio is trying to raise the ABV limit to 21%

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The Importance of Liquor

The first confusing term I ran into when I went on my first brewery tour years ago was liquor, which in brewing terms is another name for water, or more specifically hot water that starts the brewing process by steeping the grains. After all, when we think of liquor, most of us think of tossing back whisky, vodka, gin or tequila.

The origins of the term have been lost to history, but the Oxford English Dictionary does mention a reference dating back to 1671, so the term has been around a long time. We also know that Trappist monks would punish their apprentices for calling liquor water.

Some have speculated that it may have just referred to water that was of a suitable quality to brew beer, as in the dark days before Mr. Wizard, brewers couldn’t change the mineral content of water, while some speculate it goes back to the ancient world, when beer and other distilled or fermented beverages were safer to drink than what was pulled out of the river.

As you would expect, the quality of the water that goes into the brew greatly affects the final taste and many towns like London, Burton-upon-Trent, and Munich all became famous for beer styles derived from the distinctive taste of their unique water sources.

In modern times, though, we have the ability to filter water and change its properties to suit our needs. As we talked about recently in episode 4, Kona has breweries outside of Hawaii that produce their beer, but they’re able to do it by altering the water in other towns so that it matches the properties of the water in their home town in Kailua-Kona.

If you decide to brew your own beer, be very aware of how water will affect the outcome; the taste of the water isn’t the only important factor. We could go down the rabbit hole with how each mineral can effect a beer, but know this: Hard water, which has a high concentration of minerals, can make the bitterness from the hops taste astringement in a pale beer, while soft water, which has a low concentration of minerals, allows the more delicate flavors to shine through. Hard water also lends itself well to darker beers, as it will balance the acidity of roasted grains.

So just remember: just as the quality of the water you put in your physical body can affect your health, so can the quality of water you put into your beer body. Good liquor does beer body good.

Jun 17, 2015

“There are more old drunks than there are old doctors.” - Willie Nelson

To celebrate the end of season 5 of Game of Thrones, we're tackling the Ommegang Game of Thrones Three-Eyed Raven. Ommegang is a Belgian-style brewery out of Cooperstown, New York, and it was the first farmhouse brewery in over a hundred years when it was started in 1997.

The Three-Eyed Raven is a dark saison with 7.2% ABV that was released in April 2015.

In the education corner, we talk about what makes skunky beer.

In news, we talk about the these stories:

- New Hampshire is disallowing babies from appearing on beer bottles
- A 110-year old man shares his thoughts on longevity
- BrewDog has plans for Ohio

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What Makes Skunky Beer?

For those of you new to the craft beer world, or maybe still in transition from the big guys, beers such as Stella Artois or Heineken are commonly found options that are considered to be a bit more obscure than your Budwiser or Coors offering. If you’ve ever been a regular drinker of these brands, or their green bottled brothers, you may have noticed something different about them. The first beer you had, tasted as you expected, However, that last beer you brought back, that was sitting on the cooler after a day spent pool side, now tastes awful. When this happens, your beer has become skunked.

This phenomenon known as skunked beer has been blamed on many factors, the most common being refrigeration practices (allowing your beer to go from cold to hot to cold). Though that can make beer stale by increasing the rate of oxidation, it's not the culprit for that skunky taste.

Skunked beer is caused by a specific chemical reaction triggered by exposure to light, as explained by the American Chemical Society. This is known by many brewers in the craft beer industry, and explains the push away from green, or jeebus forbid, clear glass bottles, towards cans and brown bottles.

The name “skunk” fits this process perfectly. Beer’s primary source of bitterness comes from the addition of hops. They're added to the wort, or not-yet-beer, during the brewing process. When boiled, hops release iso-alpha acids into the liquid. If beer is exposed to sunlight, the sun's power breaks down those iso-alpha acids. The result: compounds bound with proteins which contain sulfur. This creates a new chemical that is almost exactly identical to the one found in skunk spray.

People can taste this chemical in concentrations of one part per billion.If you filled an Olympic-sized swimming pool with beer, one eyedropper of this stuff would change the way it tasted.

In short, keep your beer out of the sun, and lets hope the move towards canning continues.

Jun 10, 2015

"When the devil says to you: do not drink, answer him: I will drink, and right freely, just because you tell me not to.” - Martin Luther

The Brew Bloods return to their hometown roots of West Texas with Kahl Brewing's Texas Six Gun Ale Powder Burn Jalapeño Porter out of the town of Abilene. There's not much information available on Kahl Brewing, but they've been around for 2 years and there's only one other brewery in the town. Other than the Powder Burn they also make the Buckshot Weissbier, Hollow Point Pale Ale and the Incendiary Blonde.

In the education corner, we talk about the origins of the true king of beer, Gambrinus.

In news, we talk about the these stories:

- The Russian beer market is getting crushed
- The drought is causing Bear Republic to pull out of Texas
- University of California has turned brewers' yeast into morphine and it could become heroin

Thanks to JTGuf for his great review.

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Who is the Real King of Beer?

Thanks to beers like Tricerahops and Total Domination, you may have heard of the goddess Ninkasi thanks to Ninkasi Brewing, but have you heard of the real king of beers, Gambrinus?

Though he’s a legendary figure in Europe, Gambrinus is not a god like Ninkasi and he’s not even a patron saint, in the strictly canonical legal sense, though he is that in spirit. Gambrinus is almost like the Santa Claus of beer. He has many stories attributed to him, from bringing beer to Earth to making crops grow and he has many origin stories.

In one story, Gambrinus was a young glassblower in Flanders and he sold his soul to the devil after a noble woman rejected him. In return the devil taught him to make beer so he could forget the woman. After that, young Gambrinus spreads beer far and wide to Europe and becomes a noble, the duke of Brabant and Count of Flanders, but he prefers the title that the villagers have given him: the king of beer.

In a Belgian legend, the brewers of Brussels couldn’t decide on who to pick as their leader, and so they organized a contest to see who could carry a large beer barrel to a spot in the distance. Whoever did so would become their head brewer. A duke from Brabent named Jan Primus entered the contest and, rather than carry the full barrel like everyone else who had failed, he put a spigot into the bunghole, lied under the barrel and drank until it was empty and then carried the barrel to the finish line with no trouble.

In Germany, Gambrinus is also the mythic German king Gambrivius, the seventh-generation descendant of Noah who lived during the thirteenth dynasty of egypt and was the paramour of Isis, the goddess of nature, magic, and motherhood and it’s from the Egyptian god Osiris that he learns brewing and brings it to mortals.

However, like many legendary figures such as our own presidential vampire slayer Abraham Lincoln, the real origins behind the legend of Gambrinus are murky. The name first appears in Western Europe during the Middle Ages and has been associated with two real people.

The person most often associated with Gambrinus is the aforementioned John Primus, also known as John 1, Duke of Brabant, who lived from around 1251 to 1295. Brabant was a wealthy beer making state in the Holy Roman Empire that encompassed Brussels, Germany and Belgium. According to legend he was a relative Prince Charming, and a model for how all princes should behave, as well as being gifted in jousting and producing bastard children.

John Primus was a hero to the people and because of that the duke of Brabant may have been the inspiration for Gambrinus. John Primus also laid the foundation for the beer industry by allowing deputy mayors of Brussels to grant licenses for brewing and selling and legend has it that he drank 72 quarts of beer over a three day feast.

Though it’s speculative, Gambrinus’ name may be a mispronounciation of John Primus, since John in Dutch is Jan and in French it’s Jean and Yan or Jean Primus sounds an awful lot like Gambrinus.

The second person that may have inspired  Gambrinus is John 2, Duke of Burgundy, also known as John the Fearless, who lived from 1371 to 1419. Burgundy, which mostly corresponds to modern day Burgundy, France, was also known for hits beer production and it was John the Fearless who introduced and legalized hops within the county of Flanders, where beer was still being brewed without it and ingredients in beer were highly regulated, though some attribute the introduction of hops to Primus.

In 1405, after taking over the rule of the County of Flanders, John 2 also created the Order of the Hop as an award of merit and those in the order celebrated by drinking beer. The Order of the Hop was resurrected in 1971 by the International Hop Growers Bureau to honour great acchievers in the hop industry.

John the Fearless’ tie to the Gambrinus name is speculative but, he was married in 1385 in the beer city of Cambrai which may have also been known as Gambrivium in Latin, though Hamburg also claims that name.

So, when you see Budweiser calling themselves the king of beers, but you can ignore theirs sales numbers and terrible beer and bite your thumb at them. All hail king Gambrinus, the true king of beer.

Jun 3, 2015

"A man who lies about beer makes enemies." - Stephen King, Pet Semetary

We don't get many Asian craft beers here in Texas, and so it is with great joy that we take on Kiuchi's Hitachino Nest Commemorative Ale. Kiuchi Brewery was founded in 1823 in the village of Naka-Shi, Ibaraki prefecture, Japan by Kiuchi Gihei, the headman of the village. With the rice leftover from taxes, Gihei decided to start a sake brewery and in the early 1990s the family decided to expand into craft beer wit the Hitachino Nest line.

In the education corner, after receiving our first voicemail, we explain exactly what makes a West Coast IPA.

In news, we talk about the these stories:

- Jester King is launching their own cruise to the Caribbean
- A Philly brewery is launching a Wu-Tang Clan beer
- Ravenswood Winery is suing HBO over the Game of Thrones Ommegang Three-Eyed Raven beer 
- The quest to reproduce the world's oldest shipwrecked beer

Thanks to bkharmony for his great review.

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What is a West Coast IPA?

Whenever you reach for an IPA, you expect to be hit with some powerful hop flavor. An array of hops are used when creating different IPAs across the world. The west coast is known as the source of the IPA surge the United States has seen over the past few decades. Today we answer the question, what makes that IPA specifically a West Coast IPA.

West Coast IPAs are defined by their bitterness, extreme hop aromas, and high ABV content. The concept of the West Coast IPA, as we know it, was first created by Anchor Brewing Co in San Francisco. Anchor’s brewmaster and owner Fritz Maytag, who purchased Anchor in 1965, wanted to bring back the British dry hop process and bitterness to beer that had gone by the wayside for years. A friend of Maytag’s, a hop farmer, suggested he introduce the Cascade hop into his brew. Cascade, a new Oregon based hop just introduced in the early 1970s, was added to Maytag’s brew kettle. These hops, mixed with the dry hopping process, turned into Anchor Brewing’s Liberty Ale, a beer still made by Anchor and available year round.

Shortly thereafter, in 1980, Sierra Nevada brewer Ken Grossman, used only whole cone American hops, including Cascade, and created what was at the time one of the hoppiest beers in the states, Sierra Nevada Pale Ale.

The increase in hops continued from there, leading to the line of the double and triple IPAs many of us enjoy today. Next time you enjoy a high IBU brew, give a nod to Fritz Maytag and San Francisco’s own Anchor Brewing Co.

May 27, 2015

"Beer is intellectual. What a shame so many idiots drink it." - Ray Bradbury, The October Road

Illinois' Destihl Brewing has just landed in Texas and we take on their spring release, the Amra Mango IPA. Destihl is a brewery located in Bloomington, Illonois with a 20,000 barrel capacity. They were started all from a home brewing kit given to the brewmaster Matt by his wife Lyn. Matt was a lawyer, but decided to take up his family's legacy, as his grandfather was a homebrewer also.

In the education corner, we discuss watching your waistline with beer and its nutritional value.

In news, we talk about the these stories:

- Hops may be the key to preventing Alzheimer's and Parkinsons
- A Washington state woman has put a tap room on wheels
- How a kiss cam caused a beer spill
- How beer is a trigger word for a new Korean nanny app
- The top craft beer mobile apps

Thanks to Hobosexual for his great review.

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The Nutrition of Beer

For most, beer is a fun, tasty treat. If you want something healthy and nutritious, you’re not likely to reach for an ale, lager or stout. We know that you, Brew Bloods listener, take your beer analysis to the next level. So we answer the question, what is the nutritional value of that beer you are drinking?

A few things to consider when you look closer at the health side of beer. Beer is fat-free, cholesterol-free and low in carbohydrates—a 341-mL bottle of beer with 5 percent alcohol has 5 g of carbohydrates, while a pear with the skin on has 26 g. While no one, not even us, would say a beer is healthier than fruits or vegetables, enjoying beer in moderation can actually be a healthier beverage choice than soda or sugary fruit cocktails.A bottle of beer can contain 92 mg of potassium, 14 mg of calcium and 48 mg of phosphorus, all minerals that are essential to a healthy diet. A study published in the Journal of Nutrition and Biochemistry suggests that the levels of antioxidants found in blood are elevated after beer is consumed. The Brewers of Europe, an organization that represents European breweries, two glasses of beer can provide 10 percent of your recommended daily fiber intake. Studies suggest that Xanthohumol, a plant compound found in hops, may help prevent cancer, as well as reduce menopausal hot flashes and fight off osteoporosis.

Think you need to reach for a light beer due to calories? Think again. Don’t feel like you have to forgo your favourite brand if you’re watching your weight—there isn’t actually a big difference between most light beers and a regular bottle of brew. For example, a 342 g bottle of beer with five percent alcohol has about 140 calories, while a light beer with four percent alcohol has about 100 calories.

To sum up, enjoyed moderately, beer can be a part of your diet without the concern of belt busting caloric guilt. 

May 20, 2015

Spoetzl Brewery is the oldest craft beer brewery in Texas and we attend its 106th birthday by drinking the Shiner 106 Birthday Cheer Chocolate Stout. Shiner distributes to 49 states and is the third biggest craft brewer in the country. The brewery was started by German and Czech immigrants in 1909, but is now owned by the Gambrinus Company.

The Shiner 106 Birthday Cheer is a chocolate stout brewed with chocolate malt and real cocoa, with an ABV of 5% and 20 IBU.

In the education corner, we talk about session beers, its dubious World War I history, and what it means for drinkability. 

In news, we talk about the these stories:

Thanks to the following listeners for giving us great reviews: 

Christine_158
DrDogBot7
The Plural of You Podcast
AKRhino
halfrican81
d712e4

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May 12, 2015

Kona's Koko Brown Ale is becoming rare in Texas and we review our very last bottle. Koko Brown is a winter and spring seasonal brewed with coconuts that has a 5.5% ABV with 28 IBU, that has a strong coconut flavor with equally strong toffee flavors that make it a highly drinkable beer. 

Kona is one of the larger craft breweries, based out of Kailua-Kona, Hawaii. It was founded by father and son Cameron Healy and Spoon Khalsa in 1995, but is now owned by the Craft Beer Alliance. 

In news, we talk about the these stories:

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May 5, 2015

It's time to celebrate Cinco de Mayo with our first interview and a Texican craft beer: No Label's Don Jalapeño, a spring seasonal chili beer based on their Pale Horse pale ale, but made with 30 pounds of raw jalapeños and 30 pounds of roasted jalapeños. 

No Label is a family-owned brewery out of Katy, Texas (near Houston) that couldn't decide on a name to represent every family member, so they settled on No Label.

Instead of news this week, we talk about our ride on the Dallas Brew Bus and interview Matt Dixon and Jordan Moon from Dallas Brew Scene, who run the bus.

We discuss how Matt and Jordan got their start, fending off rivals, the increasing tap competition in Dallas, their gateway beers (Shiner, Pyramid Hefeweizen, Kasteel, Stone IPA and Arrogant Bastard), their favorite beers, brewing education, how macrobrewers are helping craft beer, favorite beer cities (Portland and Munich), the beers that blow them away (Sam Adams Utopias and Goose Island King Henry) and how contentious the craft beer scene is coming in Dallas. 

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Apr 28, 2015

The Brew Bloods return to tackle the famous craft beer Founders KBS, appropriately so since it's the end of April. Founders is a brewery out of Grand Rapids, Michigan serving mostly the eastern half of the United States and their most famous beers are the KBS (Kentucky Breakfast Stout) and the CBS (Canadian Breakfast Stout), both of which are high in the RateBeer charts.

Pictures of the caves where KBS is aged can be found here:

http://www.brewbokeh.com/place-founders.html

In the educational segment we talk about the purpose of stirring/mash paddles and how they're used in brewing your beer, plus a story of someone being a Beer Bully.

In Brews in the News, we talk about the following stories

The Beer Wench's article about misogyny and being a Beer Bully. Ironically, actually misandry on her part.

- An Oregon Home Brewers guild wants to make beer out of waste water.

- Japanese brewery Suntory is making a beer with collagen called "Precious" that they claim will make you prettier.

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Apr 27, 2015

The debut of Brew Bloods is here!

In the first episode Dustin and Marc talk about their history, gateway craft beers and discuss why there are so few breweries in the American South, all why sipping on Lakewood Brewing's casked beer French Quarter Temptress.

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