pairing.profile: Bocks


5A.  Maibock/Helles Bock
Examples: Ayinger Maibock, Summit Maibock
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Food Pairings: Cuisine: German, Itallian. Meat: pork, seafood.  Cheese: nutty, Asiago, Parmesan.

 

5B.  Traditional Bock
Examples: Einbecker Ur-Bock, Great Lakes Rockefeller Bock
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Food Pairings: Cuisine: German, Meat: pork, game.  Cheese: earthy (camebert, fontina). Dessert: rich and spicy.

 

5C.  Doppelbock
Examples: Ayinger Maibock, Summit Maibock
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, or Stein
Food Pairings: Cuisine: German, Meat: pork, game.  Cheese: earthy (camebert, fontina). Dessert: rich and spicy.

 

5D.  Eisbock
Examples: Ayinger Maibock, Summit Maibock
Serving Temp: 50°- 55°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Food Pairings: Cuisine: German, Meat: pork, game.  Cheese: earthy (camebert, fontina). Dessert: rich and spicy.
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pairing.profiles: Dark Lagers


4A.  Dark American Lager
Examples: Dixie Blackened Voodoo Lager, Heineken Dark Lager, Shiner Bock.
Serving Temp: 40°- 45°
Glassware: Pilsner, Pint
Food Pairings: Cuisine: German or other hearty and/or spicy foods. Meat: smoked or grilled meat.
 
4B.  Munich Dunkel
Examples: Gordon Biersch Dunkels, Hofbrau Dunkel, Konig Ludig Dunkel
Serving Temp: 40°- 45°
Glassware: Pilsner, Pint, Seidel or Stein
Food Pairings: Cuisine: German or other hearty and/or spicy foods Meat: smoked or grilled meat.
 
4C.  Schwarzbier
Examples: Kostritzer Schwarzbier, Samuel Adams Black Lager
Serving Temp: 40°- 45°
Glassware: Pilsner, Pint, Seidel or Stein
Food Pairings: Cuisine: German, Mexican or other hearty and/or spicy foods. Meat: smoked or grilled.

pairing.profile: Winter Warmers


General description and suggestion:  Winter warmers are meant to do just that, warm you up! These full-bodied beers will often have pronounced caramel or molasses-like aromas and flavors as well as a warming alcohol presence.  These beers also have a wide range of alcohol presence so be sure to check out the ABV before you pour yourself  big ole pint.

Often times Winter Warmers or Holiday Ales, as they are sometimes called, are brewed with special spices such as clove or cinnamon.  These spices can make them a perfect for pairing with holiday deserts such as pumpkin pie. If you don’t see a description on the packaging look at the brewery website or BeerAdvocate.com for ingredients or taste descriptions.

pairing.profiles: European Amber Lagers


3A.  Vienna Lager
Examples: Gordon Biersch, Negro Modello
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Food Pairings: Meat: pork, poultry, pork.
 
3B.  Oktoberfest/Marzen
Examples: Hacker-Pschorr Original Oktoberfest, Paulaner Oktoberfest, Sam Adams Oktoberfest
Serving Temp: 40°- 45°
Glassware: Pint, Seidel or Stein
Food Pairings: Cuisine: German or other hearty and/or spicy foods. Cheeses: with spicy (hot) peppers. 

pairing.profile: Witbier


General description and suggestion:  Witbiers are one of the oldest beer styles in Europe, nearly 500 years old.  This style would have became another casualty of the lite pale lager invasion if not for the efforts of Pierre Celis who brought the beer style back from the brink of extinction with the popular Hoegaarden.  Since then witbiers have become popular in the US with many brewpubs and microbreweries because they are a pale lager substitute in brewpubs that many “Budmilloors”  drinkers can tolerate.  However, expertly crafted witbiers are a thing of complex beauty to behold and drink.

Witbiers should pour a pale straw color and depending on how long it has been in the bottle or how it is poured it may be quite cloudy.  A common misconception is that the yeast causes this cloudiness and while there is some yeast in suspension the majority of the cloudiness is caused by wheat starch.  These will also pour with a thick, frothy head.

Witbiers are a medium-light bodied beer with light sweetness – reminds me of a delicate honey.  The beer’s sweetness is usually balanced by spices (generally coriander but others may be used), dried bitter orange peal as well as earthy spicy flavors produced by the yeast and hops.  Did you notice the bitter orange peal?  Orange-citrus flavoring has already been added to the beer, with careful consideration to the beer’s balance I might add, so there is no reason for that orange or lemon wedge on the rim of your glass.  Unfortunately these wedges have become standard accompaniments for witbiers thanks to advertising campaigns by Shocktop and Blue Moon. In fact, if you squeeze that citrus wedge into your beer it not only knocks the beer out of balance but it also kills that beautiful head.  So be sure to order your next witbier, “NFO” or “NFL” (No “effing” Orange or Lemon)!

pairing.profile: Pilsners


Another round of  BJCP categories.  This time, style Category #2 and it is all pilsner all the time.  
 
2A.  German Pilsner
Examples: Bitburger, Trumer Pils, Victory Prima Pils,
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Aroma: Flowery or spicy noble hops and light malt aromas.  There may hint of DMS but there should not be any fruity esters or diacetyl.Appearance:  Straw to light gold and crystal clear with  a long lasting creamy white head.Flavor: Crisp and bitter with noble hops and no fruity esters or diacetyl.  Hop bitterness will be pronounced int this dry beer.Mouthfeel:  Medium light body with elevated carbonation levels.

Food Pairings: Cuisine: German. Cheeses: peppery (Monterey Jack).  Meat: pork, poultry, pork.
 
2b.  Bohemian Pilsner: 
Examples: Gambrinus Pilsner, Pilsner Urquell
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Aroma: Malt and spicy Saaz hops with no fruity esters.  A hint of diacetyl is okay.Appearance: Pale yellow to deep gold and clear with a long lasting creamy head.Flavor:   Pronounced maltiness balances spicy hop flavors so they do not become too harsh.  Well balanced beer.Mouthfeel: Medium to full body with enough carbonation to make it crisp and refreshing.

Food Pairings: Cuisine: Spicy Indian or Thai curries. Cheeses: sharp (blue, cheddar ).
 
2C.  Classic American Pilsner
Examples: Hard to find bottled but look to your local brewpub.
Serving Temp: 40°- 45°
Glassware: Flute, Pilsner, Seidel, Stange or Stein
Aroma: Hints of grain or corn-like sweetness with a pronounced hop aroma.  Some DMS ok but no fruitiness or diacetyl should be present.Appearance: Crystal clear and yellow to deep gold with a long lasting white head.Flavor: Moderate to medium high malt sweetness because of elevated adjucts such as corn or rice.  No fruitiness or diacetyl should be present.Mouthfeel: Medium body and elevated carbonation make this a refreshing beer.

Food Pairings: Choose from sub-style A or B depending on the bitterness of this beer.
 

homebrew.label: Old English Ale


A few are good, some are OK,most are BAD and all are my homebrew labels! Let me know what you think, or better yet let me know what you think of the beer, even if you haven’t had it.

Old Main, USD

Old ale

Ultimately I decided on the “old guys” as opposed to the iconic USD Old Main bell tower.  This beer was my first attempt at an old ale and the recipe called for treacle.  I don’t recall much of this beer so it must have been OK.