Better And Better

If you don't draw yours, I won't draw mine. A police officer, working in the small town that he lives in, focusing on family and shooting and coffee, and occasionally putting some people in jail.

Thursday, December 13, 2007

What's in your pint glass tonight, Matt?

It's been so long since you asked!

Well, it's Samuel Adams Hallertau Imperial Pilsner. I bought some last night in honor of finishing my finals.

Friends, this is a big beer. But big in a GOOD way. You know about, by now, how Tams and I are hopheads. Hops, the traditional bittering agent and aromatic agent in beers, is most pronounced in India Pale Ales, which feature long boils with hops in the pot, as well as "dry-hopping," wherein hops are just stuffed by the handful into the barrel that the beer is stored in. IPAs also traditionally have a lot of alcohol in each glass. This is because alcohol and alpha acids (the chemicals that make hops bitter) are preservatives, which helped British Beers get safely around the cape to the SubContinent during imperial times.

A little while after this, an American guy named August Busch was visiting Czechoslovakia, and discovered this little village in the Pilsen region, where in a little town named Budweis, they were brewing light, pale beers using a bottom-fermenting yeast at lower temperatures, in a technique called lagering. They also filtered the beer through its own sparged grains, resulting in a very bright, clear beer. This was a sensation, and Augie Bush knew a winner when he saw one. He rushed home and began marketing his Budweiser as fast as he could. In a style unfortunately associated with American enginuity, he took a style that the Czechs had perfected over more than a half millenium, and in two years had boiled it down to a brew that he could mass-produce, mass-market, and sell with minimum flavor to the world. (If he were a modern car-maker, he would have come back from Germany, and mass-marketed a new Chevrolet called the Porsh, based on a Chevette with a new trim package, priced to sell.)

Of course, Bush's version of the pilsener beer, while popular, was lighter than the Czech style, and that trend continued in the U.S., through Prohibition, when the Volstead Act allowed brewers to use unmalted grains to make beers under 0.5% alcohol. When Prohibition was lifted, Bud stuck with the rice that it had taken to using, and the American pallete was ruined for real beer, ever since.

But some remember that a Pilsener (or pilsner) style is strong on hops, mostly clear, pale, and strong on hops. It should have a very strong nose as well as bittering.

Samuel Adams has a bunch of seasonal beers, and some beer snobs have taken to eschewing this mini brewery. I will not. This Boston company brought our national beer tasting palette a long way. This winter, they released their Hallertau Imperial Pilsner, with the subtitle: "An Intense Hop Experience."

It's a lot of hoppiness, and they're not ashamed of it. Remember: hops can provide bitterness and aroma. In this beer, founder Koch put in Hallertau Mittelfrueh Noble Bavarian hops. I'm guessing that those high-dollar green flowers are what jacked the price up so much-- a 4 -pack cost me $10 US, which is roughly a buck less than what you'll pay for a Dogfish Head 90 minute IPA 4-pack. The awesome thing about this kind of beer is that flavor is everything-- one will last you the evening. (You get a "fair-thee-well" that seemingly lasts for days.)

The flavor is big. Although this is first, middle, and last a hoppy beer, they raised the malt to compensate, so the flavor is more balanced. Those Noble hops are incredible. Nowhere nearly as harsh as the American Cascade hops, they bitter without being rough to the mouth.

The beer has some chill hazing, and you would not want to read a newspaper through it.

Fine. Drink it and read like normal.

Labels: ,


At Thursday, December 13, 2007 7:04:00 AM, Anonymous Blackwing1 said...

Personally I'm not a bitter man, I'd rather be a stout fellow.

Here in Minnesnowta we have a local brewery called "Summit", and they make a brew called "Extra Pale Ale". It's a very highly-hopped version of an IPA. It's okay, but not my mug-o-beer.

When I brew for myself, it's either a Dry Irish Stout, with the occasional rare batch of Russian Imperial Stout tossed in. The latter is also very highly-hopped, but in my opinion balanced out by the remaining residual sweetness of the huge amount of malts.

As long as it's not prairie-dog-pee, it's good to see people touting GOOD beer.

At Thursday, December 13, 2007 7:49:00 AM, Anonymous Matt M said...

I love thick, rich, hoppy brews. Beers styled to travel around the globe twice and still be drinkable. Beers that require you to Pay Attention while you drink them.

Christmas ales, too. Dark, rich, spicy.

Damn, 10 hours before I can have one.

At Friday, December 14, 2007 12:10:00 AM, Blogger mdmnm said...

Matt- You're always good, but this's like three really good, funny but content-or-thought laden posts in a row. Dang, man. Thanks!

At Friday, December 14, 2007 2:25:00 AM, Blogger Matt G said...

MDMnm: Why, thankyee, sir. I try.

Blackwing1: My first homebrew that I tried was a semi-failed pilsner.

I discovered the glory of brewing porters-- no worries about clarity, no worries about getting the aroma hopping wrong for the style (it's not supposed to have any), and I could make them weak yet feel like I had made a full beer. I made some very good porters, and a couple of nice cream ales. The Imperial Stouts that I made were just silly. Irish stouts are rewarding, too, and as long as you get good yeast (I loved Wyeast's Irish Stout), you would get that nice bready flavor.

In the wintertime, I figured out how to lager a nice doppel, by putting the secondary vessel outside, in a tub of water, with a fish thermostat dialed to 54 degrees to warm the wurt up to the optimum temp.

Problem was, here in Texas, you can't count on it staying below 54 F for two weeks straight.

At Friday, December 14, 2007 2:26:00 AM, Blogger Matt G said...

Matt M-- I've had 4 Christmas beers this season already. Love them.

At Friday, December 14, 2007 9:12:00 AM, Blogger phlegmfatale said...

Yum. THAT does it-- I'm swinging by Central Market after work to pick up some of this Sam Adams (love all their other brews, too) and maybe some Chimay red (personal) or a trippel if I can find it. A friend in England told me that many college kids would work in the summer picking hops by hand on farms. They stay in a bunk house, pick hops for a pittance in the sun all day, and then get utterly potted every night. Sounds like a lovely break from the rigors of academia. This would have been early-80s, so I don't know if that's still done these days, but it sounds like a great way to spend a youthful summer with friends.

At Friday, December 14, 2007 5:22:00 PM, Blogger Assrot said...

Diet, Caffeine free coke. I had to give up the alcohol about 20 years ago. I'm allergic. Everytime I drink I break out. (Doors, Windows, Teeth, Bones, etc.)

I find life is better for me without any mood altering substances.

At Saturday, December 15, 2007 4:57:00 PM, Blogger muse said...

But the pendulum swings, right? First mass produced and mass marketed beer then the explosion of micro breweries and now we are somewhere in the middle-Making it ourselves.

Thanks for sharing.

At Saturday, December 15, 2007 5:17:00 PM, Blogger Matt G said...

It swings faster than that.

I brewed, but not so much now that the homebrew revolution is past. (Too hard to find ready ingredients.)


Post a Comment

Links to this post:

Create a Link

<< Home

Add to Technorati Favorites