In this episode, we focus on the English and American Porter as listed in the 2015 BJCP guidelines. In the previous edition of those guidelines, we only knew the Brown, Robust, and Baltic variety. Whereas now, the new guidelines group the Brown and Robust variety into either the English or American category, while the Baltic was pushed into the Strong European Beer category with Doppel and Eisbocks. So, here we focus on the malt-centric, chocolate-caramel-toffee maltiness of the small-to-not-so-small versions of the style.
in this episode, the TBI crew got together to talk about the tasting and evaluation of homebrew and how it can make you a better brewer. In brew shops and homebrew clubs, most brewers tend to learn the most about brewing their beer through two routes: Practice brewing and learning to evaluate what they've created. When you are able to take the time to truly evaluate all the flavors in a beer--home or craft--it gives you a more complete grasp on beer styles in general, which you can then apply to your brewing process. Because in the end it ALWAYS leads to you brewing better beers.
In this episode, we go back into sour beer territory to discuss some of the errors we had in our first Sour Beer 101 episode and also expand upon those things by interviewing James Howat of the Former Future Brewing Co. and Black Project Spontaneous Ales in Denver. Afterward, we’ll also be calling up Dan Pixley of the Milk the Funk user group, who can tell us about his experience with that group so far and also help us discuss sour fermentations.