Category: Front Page

Sous-vide is the process of cooking food sealed in an airtight bag by submerging it in a bath of heated water.

The idea is that sous vide, a French technique that translates into “under vacuum,” allows food to be cooked at a precise temperature that is much lower than usual but for a longer period. When cooking steak, for example, the sous vide technique evenly cooks the meat throughout and retains moisture and aromas all without overcooking the outside.

So what does this have to do with making beer at home?

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Written by Franz Hofer for A Tempest in a Tankard

Said Theseus to Philostrate: “Stir up the Athenian youth to merriments. / Awake the pert and nimble spirits of mirth.”

And said a more contemporary Jane to Dick: “Get thee hither and fire up that damn lawnmower, for it has been more than a fortnight since you’ve put your sickle to a blade of grass!”

Back by popular demand, and just in time for the dog days of summer, Your Saturday Six-Pack. Let us raise a few glasses of suitable ale in honour of those days that occasion dreamy hallucinations. Bring on something crisp, dry, effervescent, fruity, and spicy!

Saison it is.

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In “Facing (Beer) Judgment” last week, we looked at three things to remember when you consider entering your beer in a homebrew competition. Let’s say that you have entered a beer in the competition and you have the results. Whether your beer brought home a medal or not, you’ve received valuable feedback that can have a major impact on the quality of your future batches. You should have a cover sheet and at least two score sheets for each beer you entered. You already know whether your beer won, but looking at your paperwork will indicate why it did—or didn’t—do well.

Start by looking at the cover sheet. There’s a lot of explanatory text here, but the interesting bit is in the box in the middle. Your final assigned score stands out, but more importantly, you can see where in the flight your beer was judged (Ordinal Position in Flight: ____ of ____). This information can be useful when you’re reading the score sheets because it can affect how your beer was perceived. For example, bigger beers tend to do better late in the flight because of palate fatigue. Crowd skewing can also be a factor; a set of milder or stronger beers before yours can impact a judge’s sensitivity.

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Written by Franz Hofer for A Tempest in a Tankard

If you’re a fan of the late, great Tom Magliozzi and his brother Ray, better known as “Click and Clack, the Tappet Brothers” on NPR’s Car Talk, you know about “Stump the Chumps.” One way to introduce an extra element of intrigue into your tastings is to play the craft beer version of “Stump the Chump.” All you need to do is ask each of your friends to find a beer that’s easily confused with another beer style –– or a style that you and your friends might not drink much of. We’ve already touched on the influence that labels can have, but without any initial cues beyond the colour of the beer, you’ll be surprised how hard it is to guess a style “blind.” Is it a porter or a stout? A Tripel or a Belgian golden strong ale? A British ESB or a strong ale? A Scotch ale? A Doppelbock? Bonus points if you can guess the brewery.

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The professor has his doubts, for sure-PGA

If you’re a big fan of bitter drinks, such as IPAs, Negronis, Boulevardiers and the like, scientists at the University of Innsbruck in Austria have uncovered that you’re also more likely to exhibit malevolent personality traits. The same is true if you crave black coffee or tonic water. Basically, you’re a psycho.

To come to their conclusion, scientists surveyed 1,000 participants and asked them to rank a variety of foods on a six-point preference scale. Once the foods were ranked, respondents were also asked to complete a personality questionnaire. The results were then scrubbed against each other to determine the results.

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Craft beer’s beef with big beer is no secret.
The rivalry between a major craft brewer and the largest spirits maker in the world show just how deep the animosity goes.

In one corner is Guinness, an iconic 257-year-old brand, backed by its parent company Diageo, the spirits market leader that also owns Johnnie Walker, Smirnoff, and Baileys.

In the other corner we have BrewDog, an independent Scottish brewer founded in 2007 that has revenue of more than $48 million.

The craft brewer has called Diageo everything from “dumbass corporate freaks” to manufacturers of “mass-produced rubbish” like Guinness.

“We started BrewDog because we were bored of the industrially brewed lagers and stuffy ales that dominated the UK beer market,” Sarah Warman, BrewDog’s head of marketing, told Business Insider. “We won’t conform, we won’t apologise, we are punk and we will stand up for the beer in the face of anything.”

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I had intended to write this post about the THREE(!) versions of Deschutes

Brewery’s “The Abyss” – that legendary, iconic American Imperial Stout that I have frequently called “the best beverage I have ever tasted” – Monday of last week. But when I sat down to write it, a strange thing happened. I normally let a subject for review marinate in my subconscious, think about it frequently, and work out any kinks in my reasoning. It takes hours, sometimes, days others. But then it just pops right out, almost on auto-pilot, because I’ve already done the thinking. The rest, as Truman Capote would say, is “just typing“.

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New Belgium Brewing and Ben & Jerry’s Ice Cream joined forces to bring the best of beer and ice cream together. New Belgium brewed an ice cream-inspired Salted Caramel Brownie Ale, while Ben & Jerry’s is working on an innovative ice cream flavor using this beer called Salted Caramel Brown-ie Ale.

But believe it or not, New Belgium and Ben & Jerry’s isn’t the first brewery-creamery team to pursue an ice cream that embodies the nuances of beer. Just take a look at I Scream, You Scream: It’s Craft Beer Ice Cream! featured on CraftBeer.com, which highlights some of the beer-y endeavors taken on by ice creameries and craft breweries across the nation.

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