My blog n'at

I got word this afternoon that only a small handful of tickets for Beer School are left! Don’t miss out and be part of a live Beercast with Pittsburgh’s bad boys of craft beer!

Presented by: The Pittsburgh Cultural Trust
Venue: Theater Square Cabaret
Tuesday, September 15, 2009, 6:15 PM
Tickets: $25

Order NOW at: http://pgharts.org/events/EventDetails.aspx?id=19481

I’m pretty stoked that we have the chance to do this. I’m still writing the show notes/program for the night so we’ll see what makes the cut. We only have an hour so 4 beers and bullshitting in that time plus yinz guys eating, oh yeah I’m already trying to shorten the list. This is part of that whole “holyfuckingshitihavenofreetime” breakdown I’m having.

breathe spoon… breathe…

I’m doing a crossover post with my craft beer review blog Hump Day Happiness since it suits both places. This is the Easter Beer Ham that Lushie and I worked on this year. Its been a couple of weeks since we’ve made it and the taste of deliciousness is still present.

It was difficult to decide on the right beer that would compliment the ham. That was until I opened a Coney Island Lager ( www.shmaltz.com/CONEY/cil.html ) from Shmaltz brewing ( www.shmaltz.com ) while prepping the side dishes. The beer has a mild malt flavor and some bite from hops which will balance the sweetness of the brown sugar we’re going to use.

Go see the beer ham goodness over at Flickr and follow the steps below in making this beer food porn gem.

What we used:

• 7 pound ham
• 2 cups of Coney Island Lager from Shmaltz Brewing
• casserole dish
• 1 cup of brown sugar

What to do:

1. Place ham in center of casserrole dish
2. 1 inch deep cuts made around the top so the beer bath will be able to soak in
3. Put 1 cup of packed brown sugar into a large bowl
4. Add 2 cups of Coney Island Lager to the brown sugar and whisk together
   
5. Pour  the mix over the ham where you made the cuts so it runs down covering the ham
6. Let the ham sit for a few minutes while you prep your side dishes
7. Bake 15 minutes per pound. Since ours was 7lbs we baked for 105minutes or 1hr 45minutes
8. Baste your ham with the beer bath every 15 minutes. For smaller hams than 4lbs I’d suggest every 10. Judgment call really, just don’t let it burn
9. The beer bath that you were basting it in will put a sweetness to the outside that you’re going to be temped to lick. Err I mean wait to enjoy at dinner
10. Let the ham sit for 5-10 minutes. It will finish cooking itself while resting and locking in the juice
11. Slice to size you prefer. I like it .5 – 1 inch
12. Use the leftover bath as a gravy. Plate, serve and enjoy!

We weren’t worried about presentation at this point. The aroma of beer and ham was intoxicating (no pun intended).

Let me know how it works out for you!

cheers!

Last year I had the first ever pumpkin beer that I enjoyed every drink of. Since then I swore it was the Southampton Pumpkin Ale and guess what, I was way off. When I drink a pumpkin beer I like the taste of pumpkin roll. Pumpkin beers are made of either real pumpkins or pumpkin spices. Very noticeable difference if you put the 2 side by side. Trying to keep in the spirit of the season my next few reviews will be pumpkin beers. This is also the last HDH on this domain. I opened my trap about the new HDH domain and now it’s coming up on a local distribution list.  Basically I have to get the site done. Motivation baby! You will see my new format for reviewing also.  Excited eh?

The Beer
Past on past experiences with pumpkin beer I can usually count on one thing. Over spiced. Southampton while having a noticeable amount of nutmeg upfront and cinnamon in the back, it wasn’t an overkill mount. The nose on it was a little rough as it sparked memories of a spice bomb. I was actually pleased with the selection this year but as a bomber bottle (22oz) you really need to make a commitment to drinking once you open it. It was average but very drinkable. The head didn’t hang out very long as about 2 fingers worth was gone from the time I placed it down and picked up my camera.

Spoon’s rating: C+

Since word first broke of this special brew from Dogfish Head was coming out earlier this year I knew it would be a must buy at any price. Apparently I spoke too soon. This champagne size rarity came in at $15 a bottle which for a 10% ABV beer is a bit steep but this is Pennsylvania after all and we’re use to our wallets feeling a bit light after a purchase

From the Dogfish Head website:
This beer is based on chemical analysis of pottery fragments found in Honduras which revealed the earliest known alcoholic chocolate drink used by early civilizations to toast special occasions.  The discovery of this beverage pushed back the earliest use of cocoa for human consumption more than 500 years to 1200 BC.  As per the analysis, Dogfish Head’s Theobroma (translated into ‘food of the gods’) is brewed with Aztec cocoa powder and cocoa nibs (from our friends at Askinosie Chocolate), honey, chilies, and annatto (fragrant tree seeds).

I wasn’t sure what to expect from this. Samples I saw poured at 3 Sons last week made me think they were mistaken but sure enough when I poured at home it indeed had a golden hue as you see in the picture above. No way this was going to be a chocolate. As always DFH teaches us to expect the unexpected and the Theobroma lives up to it.

Using my always trustworthy Dogfish Head glass the Theo poured a hazy orange with a solid white head which didn’t stay around for long so thankfully I snapped the picture in time. I was expecting more chocolate/cocoa  *umph* to the taste but found it boring for a DFH beer. Someone had to say it, I thought it was boring, dull, the opposite of thought provoking… you get the idea. I thought this was mediocre at best. I had a faint hint of cocoa on the nose so I’m thinking that after my overall experience this needs to be aged more and that’s exactly what’s happening. Sickpuppy is saving a bottle in the SIDT Beer Cellar for us to drink at a future date.

Spoon’s rating: C- (that’s only because it has potential)

This is one of the gems I brought back from my trip to Oswego for Silent Bob’s wedding (i know I still haven’t posted pictures) When I select beers for HDH I try to make it something that I haven’t already had on the show. I have drank Avery products before but being a huge fan of the IPA style it was a dream to see the wide availability of this in NY state (since it’s NEVER in Pittsburgh).

First off, I hate foil. It serves no purpose to me on beer besides to get into my beer and mess with my fillings. Yeah you know the feeling!  Fortunately for this beverage i was able to look past that as the label is one of the most well designed ones I’ve seen. The nose is that of a citrus/grapefruit with a hint of pine and hops. My first thought for an Imperial was high alcohol aroma but that wasn’t the case.

The head was fantastic. Fluffy cloud or pillow would be the best explanation. If serving at a bar, a hop leaf would be a killer addition. The whole way down it left beautiful lacing on my glass. The taste… well, OHMY FREAKINGLORD.  Yeah, that’s right. It had a full body of balanced heavy malt and hops and didn’t make me pucker. The finish was smooth and no lingering aftertaste which is always a concern for me when drinking Imperial IPA’s. Oh yeah, this gem is an A in my book.

Official spoon rating: A

On a final note, due to a considerable amount of time recording audio and video for SIDT I have been unable to keep up with HDH. Never fear as we have wrapped up recordings for now and you should see this back as a weekly feature. Plus I’m making a run to 3 Sons to see what all i can do for the fall/Oktoberfest season.

prost!

The story behind the Dogfish Head 120 Minute Chug
Please enable Javascript and Flash to view this Viddler video.

PodCamp Pittsburgh is a FREE community UnConference, run by and for people who create, enjoy or are interested in learning more about:

* blogs
* vlogs (video podcasts)
* audio podcasts
* web video
* social and content networks
* new media monetization
* more!

PodCamp Pittsburgh 3 will take place on October 18 and 19, 2008, with a meet-and-greet the evening of October 17.  SIDT will be providing and serving the craft beer   Make sure you attend the after party Saturday Night. It’s where legends are made!

Register today!

See the PodCamp Pittsburgh 3 schedule. Add a session you’d like to give, or request one you’d like to attend.

I really can’t stand Talk Like a Pirate Day. I think it’s cheesy and annoying as all hell. I say the hell with it and if you have to deal with people speaking like pirates you might as well drink like one! Here are my suggestions on how you too can Drink Like A Pirate Today!

Rum
Sailor Jerry – Step away from the commercialism of bottle shelf quality Captain Morgan’s and get yourself a quality rum. Sailor Jerry will not only make a man out of guys but a wench out of you ladies. Trust me, it’s a state of bliss that can only be compared to liquid love.

Beer (you’re only getting overviews this time kids)

1. Anything from the Heavy Seas collection at Clipper City. 2 of my favorites are:
   • Peg Leg Imperial Stout – 8% ABV. Dark, medium body and tastes like coffee and chocolate.
   • Loose Cannon IPA – 7.5% ABV and my session IPA. Perfect blend of hops, decent head and that perfect little twang to make you remember who’s boss
2. Piraat Blonde – 9% ABV Belgian Strong Ale from Brouwerij Van Steenberge N.V. Great head with a golden body and flavors of citrus and banana. Also causes you illusions of pimp appeal to the opposite sex.
3. Shipwreck Porter – 7.8% ABV from Arcadia Brewing. Punch you in the face and steal everything you have craft beer. For the last 3 years this has been in my top 5 of favorite all time beers. It ferments in whiskey barrels so the character will absorb some of that flavor. Like beer? Like Whiskey? Try them both together and find out why you can only drink 2.

There is your list. Go out and drink like a pirate today but remember, even modern medicine can’t cure everything. Be responsible.

prost!

Drinking great craft beers while raising money for a good cause! The guys at TRUB are throwing the 2nd annual Brewing Up a Cure with all proceeds going to Cystic Fibrosis.

From the Brewing up a Cure website:
The members of the Three Rivers Underground Brewers Club (TRUB) invite you to their Second Annual “Brewing Up a Cure” to raise money and awareness for the Cystic Fibrosis Foundation on Saturday, October 18th from 7 – 10pm at Mr. Small’s Funhouse in Millvale, PA.  Tickets are now available online for $30.

Join us for a wonderful evening where you can taste the home brewed beers brewed by the local TRUB members, enjoy excellent food from several local restaurants, live music performed by Highway 13 (http://www.myspace.com/hwy13) and The Beagle Brothers (http://www.beaglebrothers.com/) as well as great auction items. In addition, all attendees will receive a souvenir tasting glass. This is a 21+ event.  Checks may be made payable to the “Cystic Fibrosis Foundation”.  All proceeds benefit the Cystic Fibrosis Foundation.

Should I Drink That is giving away 2 tickets to the event. Listen to EP43 for details.  There will be additional goodies you can purchase at the festival so bring your wallet!

I’m doing this to show that not everything I review is good. This is no fluff piece. This is a horrible beer. The great thing about having a place like 3 Sons Dogs and Suds close by is that I can try single bottles of beer before dumping my wallet on something foul.

If you asked me at a bar I’d say to avoid it like the plague.  I know this style well enough to say with confidence this is a Mike’s Lemonade project gone bad.  It’s yellow colored water with a slight hint of peach and disgustingness. Seriously, I can’t say anything good.  I’ll have to redeem myself in HDH 21.

Beer Advocate readers have this as a B rating. There is a chance this was a bad bottle but I don’t know if I want to find out again. And no, there will be NO chugging challenge on this one.

cheers!

Yeah, go ahead and make the jokes. It’s inevitable at this point. I did it myself. Old Chub holds a place near and dear to my heart. Back when SIDT started we did a show about a favorite drinking game of ours called Beer Hunter (click here for details). I know, I know, it’s supposed to be played with junk beer but hey, we’re the craft beer guys. Why WOULDN’T we use a good beer?

Last week while at 3 Sons I picked up a 6 pack for home since it’s been awhile. I’ve had my share of Scottish ales and wanted to revisit the first one I ever had. If you’re unfamiliar with a Scottish Ale there is usually a higher malt flavor which is the shining star of this style while carrying a low hop profile. If you want to know why, this is caused by the wort carmelizing after a long boil. Hey, you asked. The ABV in Old Chub is 8% but in other Scottish Ales can reach as low as 4. Most of the ones I drink are a high 6 to a low 7.

The can I had poured a dark copper hue and finished with a solid 2 finger head which stuck around until midway through the drinking. There was a fair balance of malt in it but not to the point that it made my mouth fill with sweetness. I did have some lingering malt aftertaste but not enough that it bothered me.

Old Chub is made by the Oskar Blues Brewery in Colorado who have become famous for successfully distributing craft beer in a can. Previously this was unheard of but these guys got the system down without the use of that bullshit “venting” system that Coors has.

Overall this is an A from me. When I get a grading system down I’ll have to figure out what that is. Maybe the Fonz.

Oh and for the record, you college kids or jagoffs who shotgun beer cans, don’t try it with any of the Oskar products. You’ll fail miserably. We tried for the sake of science once… ONCE!

cheers!

This past weekend my cohort in craft beer went to Baltimore for the 2nd annual Gravy Fest. Since I was stuck here in Pittsburgh finishing my last final he was nice enough (I bugged the hell out of him) to pick up a growler from DuClaw for me.

Apparently the bartender mucked up the order and instead fo me getting an imperial pils I lucked out with a delicious chocolate raspberry stout. I’ve had quite a few of these from other breweries but none pleased me as much as this one. The aroma on this one was a noseful of raspberry and chocolate bliss. The raspberry in taste though once wasn’t in your face dominate. The chocolate was barely noticeable but the characteristics of a stout were dead on.

Overall it’s a good stout but after having other beers from DuClaw it’s not worth driving to Baltimore for. Now if I’m already there that’s another story. i could drink a lot of it.

Website: www.duclaw.com
Style: Chocolate Rasberry Stout
Color: Black
Hop Variety: Goldings
Grains: Pale malt, Roasted barley, Caramunich malt, Chocolate malt
Bitterness: 30 BU’s
Gravity: 12 plato
Alcohol Content: 4.6% abv