By Ritch Marvin
Here’s another beer I had years ago. I’m going over old beers that others have raved about and I always wondered why. The palate changes, and mine is always being “educated:” as everyone’s palate is… whether their ego will let them admit to such or not.
Head pillow with tad rock, srm 2-3: solid gold. Clarity a bit hazy, but I’m assuming chill haze. I keep a cold fridge. Head holds.
Continue reading “Beer Profile: Two Hearted Ale”
This week’s topic: Beer Assumptions Gone Wrong
Whomever thought of all these things when it comes to beer probably didn’t realize there are all kinds of palates out there: palates like mine… like yours.
“Summer” beer: and these comments go for all “seasonal” beers. I have no problem with the sales technique of having seasons for beer, but for my palate the idea I might not want a nice Barleywine by a campfire mid-July is nonsense. The idea I have to enjoy a Wheat Beer that time of year equally foolish. As the years go on, and the more I judge, the more I can appreciate. But even now: wheat beer and I respect each other at best. Give me a nice pale ale if I want to go on the light side, or even a sour. Hmmm… “Sour.” That… I have developed a taste for: I think it started when I started brewing rhubarb ales.
Watch the acid! It’s very acidic and, if you like your rhubarb pie like I do: rip the flesh off the inside of you mouth sour, carbonation may insist you call it a “still.” Ironically it has always fermented, it’s just a carbonation killer when rhubarb is at its mouth twisting best.
This is an archive of an archive edition. First appeared in The Score, a publication of The Music City Brewers, about 1999-1996. The exact date is lost along, much like the Ark in Indiana Jones, with the original. This is one of the final drafts of an interview with Tim Rastetter about BrewWorks: a brewpub just south of Cincinnati that appeared a little while after PGA went on line.
-Professor Good Ales
What kills a brewpub? Certainly the homebrewer should support any business that promotes knowledge, taste, an appreciation for good product and intrigues potential new homebrewers. Anything which kills it is our foe. There is an added incentive. It’s quite possible these very personal horror stories can serve as warning buoys for where the monsters might be; what NOT to do as a homebrewer.
Continue reading “Ye Olde Scribe’s Hop-in Around”
No beer here, at least on local television.
Unable to find a TV outlet, producers of the â€œCincinnati Beer Storyâ€ will premiere the one-hour film 7 p.m. July 29 at Mecklenberg Gardens, 302 E. Univesity Ave., Corryville.
Gary Burbank narrates the documentary about the cityâ€™s rich brewing history, from Christian Moerlein and John Hauck, through the 1960â€™s popularity of Hudepohl, Burger and Schoenling Little Kings, to their revival by Greg Hardman.
Production started three years ago. The story is told with interviews with historians and descendants of pioneer brewers; and film, photos and old TV commercials, said Mark Sweeney, executive producer.
You can see the trailer and buy tickets for the premiere ($15), a DVD ($20) or shirts ($18-22) at thecincinnatibeerstory.com.
Obviously NOT BJCP, but interesting. And, isn’t tha a twist cap? He overrates it, in the opinion of most of the writers here at OEN. TASTELESS closer.