We talk about craft and import beers, brewing and beer culture. Each episode we sample a couple beers and tell you what we think. Cheers!
Join us as we sample Elysian Night Owl Pumpkin Ale and Breakside Liquid Sunshine Pilsner.
Patreon RSS iTunes StitcherElysian Brewing Night Owl Pumpkin Ale
Breakside Brewery Liquid Sunshine Pilsner
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©2015 Starwalker Studios LLC
We taste Ken Schmidt Mint Chocolate Imperial Stout and Reuben's Brews Crikey American IPA.
Patreon RSS iTunes StitcherKen Schmidt Mint Chocolate Imperial Stout
Reuben's Brews Crikey American IPA
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©2015 Starwalker Studios LLC
Tonight we try Small Town Brewerys Not Your Father's Root Beer and Square Mile Cider Co. Spur & Vine Hopped Apple Cider.
Patreon RSS iTunes StitcherSmall Town Brewery Not Your Father's Rootbeer
Square Mile Cider Co. Spur & Vine Hopped Apple Cider
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©2015 Starwalker Studios LLC
In this episode we taste Warsteiner Premium Dunkel and Franziskaner Weissbier.
Patreon RSS iTunes StitcherFranziskaner Weissbier Natrutrub
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©2015 Starwalker Studios LLC
In this episode we dig into the world of glassware. Which glasses best compliment which styles? How do you know which glassware to use? We also try Crabbie's Spiced Orange Alcoholic Ginger Beer and Lagunitas The Hairy Eyeball Ale.
Patreon RSS iTunes StitcherThe shape of your beer glass affects the way the beer looks, smells and tastes.
Usually clear glass is best, to display the color of the beer.
The feel of the glass is important too; you want to be able to hold onto your beer. Large glasses often require a handle. Stems can achieve a similar function by allowing you to hold your beer without warming it up too much.
A narrower top than middle of the glass helps to hold in aroma.
An outward taper helps provide additional support to the foam. An inward taper forces the head in on itself as the glass if filled. This concentrates the foam, resulting in a denser, creamier head.
Soap or oils inside the glass can degrade the structure of the foam. Foam forms at nucleation sites, which are microscopic rough spots formed by dirt or scratches (this can be a good indicator of an improperly cleaned glass). Sometimes nucleation sites are added intentionally (e.g. a laser etching of the logo on the bottom of the glass) to cause a small stream of fine bubbles to be continuously released, at the same time replenishing the head and releasing aroma.
Foam has a dramatic effect on the way hop flavor manifests in a beer. Bitter hop compounds preferentially migrate to the head, so the foam may taste quite a bit more bitter than the beer itself.
When pouring a bottled beer, pour straight down the middle of an upright glass. Pouring down the side is for sissies and results in a too-gassy beer with little aroma and a poor, quickly dissipating head. A vigorous pour will create a lot of foam. This is good because when it settles down you’ll have a head that will be dense and long-lived. It’s also important to release some of the carbonation in bottled beer. Too much fizz masks things like hop aroma and fills you up quickly. So pour and let the beer settle as many times as you need to fill the glass.
With highly carbonated beers like Bavarian hefeweizens and Belgian ales, you may want to rinse the glass with clean water before filling. This reduces surface tension and controls the foam.
Normally you want to leave the yeast in the bottom of the bottle. An exception to this is wheat beers, where you want to swirl the yeast into the beer.
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In this episode we taste Samuel Smith Organic Chocolate Stout and Lagunitas Little Sumpin' Sumpin' Ale. We also discuss the Elysian buy-out and the finale episode of season one.
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The Future of Starwalker Studios
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Tonight we try Tank 7 Farmhouse Ale by Boulevard Brewing Company and Monk’s Café Flemish Sour Ale by Brouwerij Van Steenberge.
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This week we ty Floyd's Folly Scottish Ale by Cutters Brewing Company and Three Philosophers Quadrupel Ale by Ommegang Brewery.
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Tonight we try Sierra Nevada Harvest Wild Hop IPA & Rogue Mocha Porter.
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Tonight we try Lagunitas Brown Shugga' and Dogfish Head Piercing Pils.
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