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good,

Maz from London

The location is still an issue, the one I would like is 1101 Main st NE. (corner of Broadway and Marshall just a block away from the old Grain Belt Brewery) It’s a new block of condos with retail on the ground floor. You might know it, they have a Snap Fitness in there already.

There are some people objecting to a store like this in there and we are trying to make them understand that this is NOT anything like your average liquor store.

I hope they agree, that is the last location in NE that is zoned correctly for “Off Sale”.

I think a unique store like this would fit perfectly within that neighborhood, it would compliment the Ritz, The Modern, 331, and certainly be an injection to the local economy.

I’ve learned that people object to new liquor stores (even if they are actually a specialty beer store ) pretty much anytime one is suggested.

The struggle continues.

One other thing, I had to change the name. Apparently too many people didn’t get the Aussie heritage joke with “The Convict’s Pint”. So it will now be called - “The Four Firkins”. (Four of them fill a barrel).

That is great news man. It is awesome to hear. If you are in NE I can probably bike by there on my way home from work when it is biking season. I can grab a few bottles and head home. It’s very exciting news. I wish you the best.

Don O

Well, at least the gap wasn’t because of bridges falling down or you guys fighting over a women.

Good luck with the Convict’s Pint!

Cheers!

I truly look forward to following your brews into the future! Keep brewing up the goodness!

Keep up the great work!

I had no idea home brewing was so huge here, when compared to other areas.

Is that a 21st Amendment shirt I spy on the guy next to the beautiful beer smuggler?

Keep up the good work.

-Motor

http://www.youtube.com/watch?v=zMVUKNkny3E

Shawn, the Beer Philosopher

I can’t wait to try it.

The big one is shipping cost- the cost of the beer itself is actually pretty reasonable, but you need to remember that shipping is priced out by weight and distance. The cost of moving my stuff to Minnesota, as an example, was about equal to the cost of the beer itself- so pick wisely!

Since it is alcohol you’re ordering, you have to have an adult present on delivery to sign for it- they aren’t gonna just leave it by your door.

Also, though their packing crates are awesome (molded styrofoam cells in two sizes inside cardboard cases), I would be really leery about ordering beer when it’s really cold out or really hot. They are good insulation, but your beer may be on the road for a few days, and you don’t want it freezing or cooking either.

Issues aside, I’ve had a chance to enjoy some really interesting stuff thanks to them!

Keep up the good work…I’ll let you know when I get in those Troegs selections I emailed you about….

In Eastern Moravia, the manager of a tourist hotel taught us how to drink slivovice (plum brandy) correctly. She said that one must toast the others with each shotglass and look each other in the eye. If you don’t, there is an old Moravian curse — you don’t have sex for 7 years. Amazing what motivation does…

(Instead of “prosit” you say “Naz Druvy” which is “to your health).

A second custom is to never quit after an odd number of drinks — they must be even.

A third custom is to lose track of whether the last drink was odd or even and take one more “to be sure”…

Incidentally, we dropped by Groveland Tap and had some Fat Tire a couple of nights back. I had tried it in Oregon and thought it was utter crap. The beer at the Tap tasted like an entirely different (and quite good) beer. Apparently, Minnesota’s gin joints take better care of their beers than do Oregonian sushi bars.

I’m not sure how true this version of the story is, but it was told to me in similar fashion by several Bavarians from the Munich area, one of which I know pretty well. It is also still deemed an insult to not look the person in the eye that you are prosit’ing with…

The small beer idea is great! Beer for breakfast? I thought that only happened on Christmas morning!

Thanks for the suggestions!

The phrase “small beer” came to be a synonym for “a trifle” — something insignificant. Mostly seen in old books and maybe some academic prose.

Another revealed that the average American consumes 20 gallons of beer per year.

Conclusion: The average American gets 45 miles per gallon.

As for cold beer, we’ve mentioned it before but can’t mention it enough!

It blows my mind how the big boys advertise being EXTREMELY COLD as being a good thing. That new Add where the label turns BLUE at just the right level of COLDNESS is bloody hilarious!

So ironic…..

Wouldn’t it be great if we could send out a message on the emergency bandwidth telling everybody that “cold beverages eliminate our ability to taste anything” and ” Beer is supposed to have robust flavour”

It would be total mayhem I’m sure.

I’ll still drink Grain Belt Premium as well; my “cheap beer of choice”. But that’s seldom, especially as I find more and more pubs locally that have a great selection of tap beers and micros. Great Waters is across the street from my office, and the Happy Gnome across the parking lot from my winter haunt of the St. Paul Curling Club.

Save the Date for Arborfest 2008 : April 25th, 2008 (Arbor Day).

I ran into Alvey at Arborfest, which was entertaining to say the least. Love listening, and I eventually plan on getting friends organized to drink-a-long to the podcasts periodically. Would be entertaining to set up a live-recording at some local pubs as well. And why haven’t you sought official sponsorship by the Gnome or Surdyk’s yet??

Keep the show up!

http://wcco.com/consumer/localstory172144548.html

I don’t really know why this particular beer has such a catchet but appeal is such a funny thing.

When I was a teenager in the 70’s there was a similar frenzy when now-defunct Olympia beer showed up in the Minnesota market. Of course, back then there really wasn’t any kind of a microbrew available, and in fact Oly wasn’t any better than Hamms or any of the other cheap canned lagers available at the time. It was just different.

I’m glad you liked the Dupont. I had a bottle a couple weeks back and it was pretty tasty, though not quite as explosive as yours.

I think the other thing with saisons is that they were given to farm workers to be as much a food item as a drink item. There’s real nutritional value there, and when you’re working like a farmhand, you might be too hot to have an appetite, but you will be thirsty.

There is that apocryphal story of the Belgian monks, who, during Lent, fasted but still had to do their farm work, and their heavy beers were the only thing keeping them from starving.

You’ve got the Duchesse on tap? You bought a keg of it? That’s impressive mate!

I am Very envious of your store Jeff, that stocks DFH special brews. The closet store we have that stocks ANY Dog Fish Head is across the border in Wisconsin and they seem to only have a very limited selection.

Moe, you are correct, we did not meet at Arborfest, the Moe I’m thinking of is a very good looking Sheila with a story about a some bloke in a kilt…

Your Idea about the Belgian Quad from New Glarus is a good one. I cellared four of them for only a few months and they were much less harsh and funky. Have you been over to Hudson recently? Do you know if they still have some?

I love the Enigma, but wasn’t as impressed with the Belgian Quad. I think I’m going to let that one sit in the basement for a year and see what happens. We also picked up the Blonde and the Stone Soup, both were really good. Oh and some Belgian Red for the wife!

Blue Bottles are bad for beer, out of any color they let the most UV light in, UV light that skunks beer. The only beer I’ve had out of a blue bottle was one that didn’t contain hops, so it couldn’t skunk. But a IIPA in a blue bottle?!? That is just asking for trouble, you’re lucky that it didn’t smell like the Spaten.

It’s a short grain rice, which is washed thoroughly to remove excess starch, cooked in significantly less water than normal, and then flavored with rice wine vinegar, sugar, and salt. Sushi, in fact, technically refers exclusively to the rice.

The 60, 90, and 120 minute IPA’s do have to do with the boil time, but you missed a important part/gimmick of these beers. They are continuously hopped with a machine called Sir Hops A Lot. It’s a machine that steadily adds hops every few seconds throughout the boil. Where most brewers would add their hops at a few points throughout the boil for bittering, flavor and aroma additions. You will find that these beers have a slightly different hop profile than many other IPA’s.

Chateau Jaihu can be found on the shelves on stores that carry the limited release DFH beers. We are just lucky enough to have a bottleshop nearby who gets them all in. Speaking of which I need to call and see if they have the Festina Peche in yet. Sorry, I shouldn’t brag.

And finally it’s Craft BEER Radio, not craft brew. Say what you want about me, but get my name right when you do!

I’ll keep my eye’s open for Czechvar.

Thanks for listening!

Is the THE Moe that I met at Arborfest?

Yes, Casanovas is the place I get it from too. When you are next out there you should pick up some of the New Glarus “Unplugged”. The “Enigma” is my favourite but the Belgian Quad is well worth a try as well.

Budweis is the German name of the Czech town Ceske Budejovice. (chess ky boo deh yoh vitz ah). It is a charming town with a lovely Rennaisance square and loads of history.

Just like pilsener is the beer from Pilsen, budweiser is the beer from Budweis. Two beers are brewed in the town — both superb. The “famous” one is marketed as “Czechvar” in the United States and has been available off an on in the Twin Cities. The other occasionally is seen as “Crystal”. Ironiucally, Czechvar is now marketed in some areas by Anheuser Busch. It is very good nonetheless.

Not available in the US (apparently) is the highest grade beer “Bud Super Strong” (which may have been renamed “Budweiser Bud 10) according to a web page I found — the label claimed its grade is 16 degrees and it is reported to be 7.3% alcohol. It is very smooth and has lots of pilsener flavor.

Someday you may enjoy a taste off between American Bud and Czechvar. Someday Super Strong may find its way here too.

We’ll have to see how the skunked beer test turns out. I myself have never knowingly experienced a skunked beer, so it will be interesting to compare the different tastes and educate my palate.

I’ll have to go back and listen to CBR #43 about Pilseners as I had no idea they had such extracts!

Finally, I hope that you had a chance to try re-downloading the episode; as it was a complete episode when I re-tested it.

We’re looking forward to hearing your beer experiences from the trip to India on CBR!

American Brewers started using corn as a portion of the grist during colonial times as it was a domestic product and most of the barley was imported.

It also created a lighter bodied beer that many of the beer drinkers preferred at the time. While I’d say that the Macro Brewers have taken that to the extreme from the 50’s on.

I have never heard about UV coatings on bottles but I will look into it. Your Test if trying to skunk a pilsener in the sun for a week may be a bit flawed, with that much sun, brown bottled beers will skunk as well. Granted if the glass is 100% uv resistant then I suppose it won’t get skunked, but you are also exposing the beer to higher temperatures and probably temperature fluctuation, which may result in some oxidation.

If you are going to abuse the spaten like that you sould probably abuse the Schell the same way becasue after a week in the sun that beer will likely skunk too.

I’d say 1-2 days of direct sun from a window will be plenty to skunk both beers. Sitting in a clear glass in the sun, you can get skunking in only a minute or two.

Also about skunking, Miller in MGD is able to use clear bottles uses a specially isomerized extract which flips the offending molecule in a direction that prevents the formation of the mercaptan compound, thus no skunk. But Spaten would not be allowed to do such a thing according to the Reinheitsgebot.

But I’m sure you listened to Episode 43 of CBR and know this already right?

Also I downloaded the mp3 using the link on the website and only received the first 41:08 of it. I’m going to try again, I am in India and the bandwidth is not so good, so it may be me.

Thanks for listening to the show.

Cheers!

db

Hmm- looking at the picture, I think I see the friendly blue and white colors of a bottle of Delirium Tremens. You fellows ought to think about doing a Belgian Strong Ale show.

See how Delirium, Unibroue Terrible, and a Chimay Triple stack up against each other, say.

I would suggest arranging for a sober cab, though…

As for the Don De Dieu, we wanted to try something different from the first two beers. It was certainly different!

Wow, were you listening to this at 2:00am in the morning? Even when I’m drinking I’m too old to stay up that late these days….

Also, if the 750ml bottles seem a little intimidating, you can get most of their brands in regular longnecks as well. Good stuff!

So not a “true” wit beer from a Belgium perspective, but something fun they tried out last year that turned into a minor hit. Hence putting it into the line up this year.

Also… If you go to Chicago you’ll be able to find Summit Hefe Weizen, as they will still be brewing it year round for that market only. Don’t ask me why… Chicago likes wheat beers a lot.

I don’t mean to a total ass here, but I was given the same history that Andy was given in regard to the good ol’ days when I began homebrewing, and that story has been essentially retired by a historian in the past year who actually did the research, read about in Ambitious Brew by Maureen Ogle or listen to the tremendous two-hour interview with Basic Brewing Radio

http://media.libsyn.com/media/basicbrewing/bbr11-30-06.mp3

• and (part two) -

http://media.libsyn.com/media/basicbrewing/bbr12-07-06.mp3

There is a tremendous book

I didn’t know there was any question about what came first either, one theory is that Wine (because it’s so simple to make) could have accidentally been discovered long before beer. All it would have taken is a bunch of wild grapes on the ground, some of them crushed and an inquisitive semi nomadic bloke to dip his finger into it. He might have realized that it didn’t taste like grapes anymore and there you have it…

Yes, it was great to hear Josh talk like this. He is not only an amazing wealth of knowledge but his insight is impressive too. Loved the comment about beer being all about friendship. I’ve never heard it put like that before.

What I do know, and see that Mr. Pepper agrees, is that, while wine is good, there’s a lot more to beer. When I was a kid, I helped my parents make wine- it really wasn’t that complicated. Once you crush that grape, fermentation happens and that’s that. Beer you have to think about, because there are so many variables and so many avenues you can take to arrive at the end product. Anyway, it was really cool to hear a real expert talk about beer! Thanks!

Like back in the day, when there was a brewer in every town.

I was never much of a beer drinker until I lived in Mexico for a while. In the city I lived in, you pretty much had to drink beer, so I did and yes, I actually got a taste for it (despite the anti-Mexican-beer bias, cold Sol is damn good in August and Negra Modelo is good about any time). When I got home, a bud took me out and treated me to a Blue Moon, which lead to Allagash at my girlfriend’s mom’s wedding and so on and so on and now here I am posting on the site of a Beer Podcast.

As for what kind of beer drinker I am, I would say “balanced.” I like hops (a bunch), but I’m not a hop head and I don’t think more is necessarily better. Same with styles - I love to mix it up. Brown Ales, APAs and Stouts are my favs right now (particularly Brooklyn Brown, Flying Fish Extra Pale and Wild Goose Oatmeal Stout).

Racheal - I spent some time in Oregon and I LOVED Pyramid. Almost impossible to get here on the east coast (at least Philadelphia way).

Ashton, Love the quote mate, makes me feel much better about my consumption!

Rachael, where is your home town? I’m guessing you’re out west somewhere?

also, i don’t have 21 brothers, but rather my two 21 brothers.

and i doubt i will find…a better beer than the one mentioned from brauberger. it’s not only the beer, but more importantly the memory of bonding with my host brother and a couple friends while draining pitcher after pitcher of overly delicious beer in a cellar that dates back to the 13th century.

came back and had a bit of a lull while waiting for my 21st, only infrequently having access to the possibility to get decent beer from my 21 brothers.

21 came and i tried everything i could find. moved from the shallow kiddie pool of leinie’s and schell into the standbys of big sky, a few of the english imports (samuel smith, st. peter’s), some belgians (chimay red and blue, orval, westmalle, ommegang–note on ommegang; a ny beer brewed to belgian style that outperforms many of the country’s own attempts), and then bell’s and their fantastic line. recently had some heavy hitters of bell’s (have 3 of their single batches logged so far: consecrator doppelbock, hell hath no fury dark ale, and hopslam). also hit the brewpub scene pretty hard, the best so far being barley john’s just north of minneapolis. bell’s is a staple, and i’ve converted the boys in my place to following flavor instead of style with surly. recent discovery of blue max liquors in burnsville proves to widen the palette even further, budget willing. i also spent a semester in northern ireland, had the 8-10 different beers 99 percent of the place offers, but found a gem in a place called the porterhouse. all onsite brews, freshest damn beer anywhere on the island, and a weissbier with a two stage finish of gentle banana and then soft bubble gum, without being overly sweet. they also had a chocolate truffle stout, best chocolate beer i’ve ever had, one of the top 3 stouts all around.

enjoyed my first homebrew last week, a deep dark wheat kit from midwest, and am praying to get going on more homebrewing asap. the beer’s been fantastic, but the conversation and comradery has been what keeps me coming back for more. the beer drinkers vary all over the flavor map, but damn are they interesting and fun.

Though not an official hop head I do love that floral aroma and bite on the back of the tounge.

I’m exploring my local brew scene to discover what the brewers in my town can produce. I’ll report back on fabulous finds!

Allison, I’m betting you are a popular sheila in your town! I checked out your website. Looks like you and your mates know how to have a good time…

Tom, as for the biggest hyped/ worst tasting beer I would aggree with you, I assume you are speaking of the Canadian Brewed Fosters. It drives me crazy when people just assume I drink that Pap. Sure I once did, but then I aquired some taste!

Brad, Moose drool is a favourite of mine too. It was one of the first brown ales I had upon arriving in America and I remember being blown away…( remember I grew up in a country of crap lagers….) Good on you mate for brewing as long as you have.

Dr Finneus Johnson’s Extraordinary Ginger Tonic 7 oz fresh ginger, peeled and chopped 3 1/2 cups of turbinado (available in bulk at many fine co-ops) 3 1/2 cups of table sugar 1 lemon, vigorously scrubbed and cut into pieces 1 Myer’s Lemon, vigorously scrubbed and cut into pieces

• Add above ingredients to four gallons of water.
• Bring up to near boil, then turn down heat and let simmer for 20 minutes, covered.
• While ‘wort’ cools, sanitize your keg.
• pour out wort through strainer into keg.

Carbonate with CO2. Soda tastes best around 3 atmospheres of pressure.

That’s it. You can vary your amount of sugar and ginger. I usually find that the more tasty varieties of the same flavor I add, the better it tastes. Next time, I’ll be either trying young ginger along with ‘normal’, or I’ll add the juice of a blood orange instead of the Myer’s lemon. Obviously, don’t be a dope and add molasses unless you like the taste of burnt sugars with your ginger.