I know I’ve been letting this blog basically collect dust, partly through being really busy with classes and such but partly through sheer apathy. I’ve recently gotten some interesting stuff from out of state from some friends, so I figured why not bring back some simple text reviews? (Thanks to Lidney for the bottle.)
Today we’ll be taking a look at Odell IPA. And yes, I’m having a lunch beer. It’s summer break. Don’t judge me.
Pours orange-yellow with a billowy white head into my nonic. Orange, tangerine, hints of pineapple diffuse into the air. Smells like a melted creamsicle.
Taste is hugely grapefruit-bitter, with a strong orange/tangerine note. A bare hint of bready malt. Carbonation is rough but to-style.
Overall this is probably a touch too one-note grapefruit to be among my favorites. I’d like a touch more bitterness as well. Maybe some floral notes to add complexity? Still a wonderful IPA, one worth checking out if you can get a fresh bottle. (Consumed 2014-MAY-13, dated 2014-JULY-10.)
Sorry for the long hiatus. We’re definitely working on it. But look! New content!
0:00 to 8:14 What we’re drinking right now. Ryan’s been doing a ton of homebrew, including a barrel-aged stout. Also Pizza Port Swami IPA in cans. On the mike now: a two-year old bottle of Arcadia Shipwreck Porter from Battle Creek MI. Daniel’s drinking the Paw Paw Brewing KUA (Kalamazoo Urban Assault).
8:14 to 22:46 Session IPAs and general bullshit. Does the term “Session IPA” mean anything? The pleasure of low-abv beers as being some of the greatest beer geek experiences.
22:46 to 31:00 The IPA-ification of craft beer.
31:00 to end Ryan’s trip to England (with a side trip to Brussels). Also: the ascendancy of saison.
There’s about two and a half hours of content here, so hopefully no one’s disappointed on length at least. In the main episode, Jamison, Lee, and I discuss what we’ve been drinking, the “craft vs. crafty” distinction, and beer cultures around the world. We also play a little beer geek game around barrel-aged beer. In the bonus episode, Rob Derbyshire of Hopzine and I have a long and free-flowing conversation about the UK beer scene, craft beer vs. real ale, and a wide variety of other topics. If you listen carefully I even make a Doctor Who joke!
0:00 to 17:40 Introductions and what we’ve been drinking. Jamison: Deschutes Jubelale, Scotch Silly, Firestone Walker Parabola. Lee: Boxing Rock Vicar’s Cross DIPA, 2012 Oskar Blues Ten Fidy. Daniel: Three Floyds Arctic Panzer Wolf, various other Three Floyds beers, and a visit to Revolution Brewing in Chicago. Different kinds of experiences at breweries and brewpubs?
17:40 to 25:55 BrewDog’s definition of “craft beer” for the European market. http://www.brewdog.com/blog-article/defining-craft-beer
25:55 to 46:40 That leads into the “craft vs crafty” distinction which has been a major conversation piece in beer blogs for the last few months. Does it make sense to make a distinction between a true local brewery vs. a large corporation if we don’t make that distinction in other areas of our lives? What happens if and when large American breweries start to make really good beers? Is that even possible?
46:40 to 1:14:27 Beer culture around the world. Also, we respond to a few of our live comments.
1:14:27 to 1:27:22 A barrel-aging beer game Jamison came up with. Fun!
1:27:22 to 1:29:21 Wrapping up and where to find our stuff on the internet.
Jamison’s review of George T. Stagg Jr.
Bonus episode with Rob from Hopzine:
I didn’t keep show notes for the bonus episode, but it’s a fun listen. Check it out. For a good taste of Rob, check out his review of a fresh bottle of Stone Ruination here.
Sorry if this seems rushed, but I’m trying to do this from my cell.
Oktoberfests from Germany have been getting lighter in color, body, and flavor over the last few years, and this one looks to be no exception. Slightly muddy straw yellow body with a thin white head.
Smells sweet, grassy, very low-hopped. Almost a little adjuncty. Taste is much cleaner, though, dry with a nice grainy quality. Body is smooth and clean. I want a bit more spicy hop in my pale lagers, but this might do in a pinch.
For an Oktoberfest, though, I’d take Great Lakes or Left Hand in a heartbeat. Or Hacker-Pschorr, although given the direction of German Oktoberfest lately that might not be the best choice down the line.
I finally bottled that peated Scotch Ale I’ve had in the fermenter for six months. I used a pound of peated malt in it, and holy shit can you taste it. It’ll definitely be a sipper, not a gulper. Fine by me.
Anyway, the trub at the bottom of the bottling bucket was the thickest I’ve ever seen.
Hard to tell from the photo, but it actually nearly clogged the spigot on the bottling bucket. Might be because of that three ounces of Willamette I dry-hopped with. (Maybe.)
Looks like a final gravity of 1.005 or so. Lower than anticipated. Probably end up being around 8.0-8.5% ABV. I’ll do a full review once it’s carbed up and ready to drink.
I don’t have much to say that isn’t in the video, so just watch and enjoy.
I’m planning on doing a viewer/reader response video for next Friday, so if you’ve got questions/comments you want me to respond to, place them somewhere I can see them in the next few days.
We’re trying something new now, using Google Hangouts to record a live video stream, which I then download, pull the audio from, and annotate. Hence there are a few bugs in the overall process. Namely, apparently we missed the first minute or so of the broadcast. We’ll start the broadcast a few minutes early next time, which I’ll trim out of the finished episode. I’ve embedded the video at the bottom of the post if you prefer that version.
0:00 to 1:30 Introductions.
1:30 to 15:57 What we’ve been drinking. I talk about the Stone Double Bastard 2010 3L and Firestone Walker XVI, both of which I consumed during the Breaking Bad finale, and Short’s Pan-Galactic Gargle Blaster. (Don’t Panic.) Jamison was drinking a Firestone Walker Double Jack at the time of recording, and had recently had their Velvet Merkin, which had a disappointing lack of barrel character for him. He also talks a bit about a 2012/2013 vertical of Sierra Nevada Narwhal. Lee swears he hasn’t been drinking any Labatt products, and was currently drinking the third beer in the Garrison Single Hop Series, a single-hopped East Kent Goldings beer. He briefly talks about the Stone/Wil Wheaton collaboration, the Wootstout, and also talks about a local pale ale with green tea from a new Nova Scotia brewery. Ryan was drinking the R&R Coconut IPA during the show, and had had some of a 2003 3L Double Bastard at a recent bottle share. Also, yeah, a couple of Cantillons. Just because.
15:57 to 16:38 Good segues and oral sex from supermodels.
16:38 to 31:00 Beer news: Duvel-Mortgaat and Boulevard are merging.
31:00 to 58:00 Jamison wanted to talk a bit about wood-aged beers. We all assumed it was going to be a classic Jamison rant, but he ended up having a much more contemplative perspective on his topic. We go on an extended conversation about the history, use, practice, and theory of wood in beer.
58:00 to 1:19:10 Ryan just got back from the Great American Beer Fest. We talk about his experiences there, and also a lot about some of the polticial issues surrounding having your beer at the festival.
1:19:10 to 1:23:12 Wrapping up and where you can find us on the internet.
This is the article I was referencing from a Mystery Brewing co-founder entitled “Thoughts From a Brewer on NOT Winning at the GABF.” Worth a read for anyone discussing the GABF medals.
Ryan and my 500th subscriber Malt Liquor Extravaganza! http://www.youtube.com/watch?v=aq3urDzNBGc