Category: Beer

Beer Term ‘O the Day: Hop break. The precipitation of protein and tannic material when hops are added to the boiling wort. A new hop break occurs with each addition of hops. (chunky green scummy looking stuff)

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James Visger lives in Clarksville, TN. He’s a BJCP beer judge and president of The Clarksville Carboys. His wife’s name is Jami and they are a great looking couple. James and Jami are lovers of dogs and secret aliens from the planet UIYTHJHGYGYGBBVG. Go ahead, pronounce that. We double dare you.

written by Dee Gross for crazycow252

One of the wonderful things about falling down the rabbit hole that is the brewing community is feeling like you are part of a secret society.  Slowly but surely, you meet new and interesting people who bring with them spectacular beer. The 4th Annual Nashville Chimipalooza was just such an event.

The event was hosted by Eddie Chimi.  Imagine, if you will, a potluck where instead of casseroles, the guest bring delicious food and some of the most amazing beers ever.

Continue reading “4th Annual Nashville Chimipalooza”

Profiled by Maria Devan

Pours a pale straw color gold and glinting with clarity. Thinnish white head that fell off pretty fast. Nose is mild grain, and a small whiff of dms. Textbook to style. Taste is excellent. Crisp malt. Body is tremendously light even thinnish. Carbonation livens the palate . Smooth, dry malty finish with a soft sweet hop herbal. No esters, no diacetyl.

If you want to observe the “background DMS note from pils malt” as per the bjcp – this is your beer..

3.8

Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”

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Maria Devan lives in Ithaca, NY, is a great beer writer, and should be a beer judge. We’d consider kidnapping her and taking her to a test so she can become one, but that would be wrong and ILLEGAL.

Beer Term ‘O the Day: Bottom-fermenting yeast. One of the two types of yeast used in brewing. Bottom-fermenting yeast works well at low temperatures and ferments more sugars leaving a crisp, clean taste and then settles to the bottom of the tank. Also referred to as “lager yeast.”

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James Visger lives in Clarksville, TN, he’s a BJCP beer judge, has a lovely wife named Jami, and is president of The Clarksville Carboys. He is NOT a vampire.

Beer Term ‘O the Day: Cold Break: This is composed of another group of proteins that need to be thermally shocked into precipitating out of the wort. Slow cooling will not affect them. Cold break, or rather the lack of it, is the cause of Chill Haze.

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James Visger lives in Clarksville, TN. What, you wanna know more? He’s a BJCP beer judge and president of The Clarksville Carboys. More? His wife’s name is Jami and they are a great looking couple. That enough? Demanding, ain’t ya?

Beer Term ‘O the Day: CaraVienne malt. Similar to CaraMunich but lighter in color and less intensely flavored. CaraVienne is a pale to medium crystal-type malt produced by De Wolf-Cosyns Maltings malting in Belgium. Caravienne is a great adjunct in any beer where you might use Caramel malts to add a little color, some mouth feel, and some toasty flavors. Great candidates are Abbey style beers, English Bitters, and German Marzen, Oktoberfest etc.

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James Visger lives in Clarksville, TN, he’s a BJCP beer judge and president of The Clarksville Carboys. His wife’s name is Jami and they are a great looking couple. James is not a rich man, though he certainly is blessed in many ways.

Profiled by Maria Devan

Pours with plenty of haze. You can see the particles in suspension producing a dappled effect on a golden orange body. A fat cream colored head. Head had fantastic retention and fell off rocky and clinging for dear life.

Nose is subtle but forceful. Biscuit malt and a woodier earthier hop scent. From the color I was expecting bold fruit. Instead I got a light scent from melon rind.

Light floral. taste is succulent. Juicy but not crisp. The malt is very soft and the hops show off a bit of spice rather than fruit. The floral comes out as the beer warms and so does some shy fresh orange. There is a yeasty scent right at the top of this nose that I am not sure they wanted there. It’s earthy. There is faint caramel in this that simply and without fanfare underscores the biscuit in this malt. This finishes spicier rather than fruitier. The finish is deceptively dry and I am happy about it. I think this a good pale ale.The dryness in this beer shows off the lightest touch of candied orange peel and grass in the finish.

4

Welcome to the PGA beer rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.”

_______________________________________Beer HERE

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Maria Devan lives in Ithaca, NY, atop a steep hill. Except when one time on St. Patty’s Day when leprechauns tried to slap skates on her and roll her down the hill, she only walks down it. She has been reviewing beer for many years, even with many homebrewers and other beer critics across the nation, on the web. She’s known as “The Girl Next Door” in her You Tubes. We are very lucky to have her here at PGA.

Beer Term ‘O the Day: Cereal mash. Rice and oatmeal don’t go through the first step of malting, so what you do is cook them first… When you touch or bite uncooked rice, you can feel it’s hard to bite through the outer shell… when you cook it, however, it becomes really soft…. well just like you, the enzymes will have a hard time getting through the shell of uncooked rice, but once you cook it, the starches inside become accessible… the same goes for oatmeal, corn, flaked corn, and other similar adjuncts…

When you first cook an adjunct to make its starches more accessible and then add it to the main mash, you call that a cereal mash… also known as adjunct mash…

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James Visger lives in Clarksville, TN, he’s a BJCP beer judge, has a lovely wife named Jami, and is president of The Clarksville Carboys. Rumors that he rides wild boars through the streets of Clarksville at 3 in the morning are untrue… mostly.

Profiled by Maria Devan

Pours murky hazy honey brown with orange hue. Looks a lot like honey that is turning to sugar. Tan head of good foam that persists to the very end of the beer. Refreshes with each tip, and subsides just enough to let you drink the beer.

Fruity nose with a slice of multigrain bread. Toasty with bread crusts and sweet with raisin. Light touch of sugar and a light spice. Taste is smart with a good mouthfeel. Medium but ever uplifted by active carbonation. Un-distracted maltiness, good bread-y and constant. Dry, crisp and showing off raisin and a touch of tart prune. Softly nutty but not bitter. Light understated sweetness. Juicy middle and then a modest bitter from hops to finish the beer lest you would stay all day at it.

Jovial because the bread in this is endless but never too much. Never heavy. Try it and see what I mean. The maltiness is perfection. Drinks like a mouth full but light enough to keep you in the glass. The flavors pronounce heaven but don’t drag you there by the palate. It leaves a little something for you to seek beyond the glass. Jovial indeed.

4
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Maria Devan lives in Ithaca, NY, atop a steep hill. Except when one time on St. Patty’s Day when leprechauns tried to slap skates on her and roll her down the hill, she only walks down it. She has been reviewing beer for many years, even with many homebrewers and other beer critics across the nation, on the web. She’s known as “The Girl Next Door” in her You Tubes. We are very lucky to have her here at PGA.

  Without intent, I have collected well over 1,000 beer bottles since the early 70s. When something finally had to be done about the cheap paneling in this old modular, I had a choice: tear down the walls while, oh, so carefully, replacing the often rotted 1X3s; OR, cover them with…

The Bottle Collection.

Written by Ken Carman

 Is it just because they stopped it after 97 then started it again in 2006, or is there something flawed with the concept? Something they changed to make it less palatable?
 I write, of course, of Sam Adams Longshot beer competition. I have a Longshot bottle on my best of shelf of a 96 winner: Hazelnut Brown. The next year I saw the 97 bottles for sale but never bought.
 I must admit: maybe I’m part of the problem?
 I write this edition, this time, to solicit opinions from those more “in the know,” more than anything else.

Continue reading “From the Bottle Collection: Longshot”