Professor Good Ales

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.”

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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.