Beer and Food

Greetings,

In the past I was getting a good number of comments and emails. Lately the site counters have stopped registering and email has dropped to nothing… nada… zilch… zero.

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(Use the address at the bottom of this entry. For some reason the “comments” link is not functioning.) I’d appreciate it!

Cheers,

( peter.lafrance@beerbasics.com )

Greetings,

The folks at the - ORLIO Organic beer company - as the call themselves, sent me the following two products to sample. In an effort to get a broader tasting experience I took the samples to a place where I know the bar (pun intended) would be set high.

The scene of the tasting was the Waterfront Alehouse at 155 Atlantic Avenue, Brooklyn, NY. Attending were mixologist Peter "Z", owner Sam "B", court clerk John "L" and two folks of unknown credentials but of pleasant character and with a serious appreciation of beer. The following is a rough transcription of the event as recorded.

Orlio Common Ale

Appearance: Deep copper color with a touch of gold.

(Sam is talking, in the background, and uses the word "dusty.")

Aroma: There is a hop aroma, but it takes awhile to catch it.  It's blatant, but not easily recognize.  It's kind of a fresh dirt aroma.

Mouth Feel: The mouth feel is medium, not too full, not too much carbonation.

(Sam adds that there is a grassy slightly metallic taste to the finish.)

Flavor: I suggest that there is a touch of rock Candy.

(Sam comments that it would have to be a sour rock Candy.)

In the finish is definitely a metallic tang.

Finish: The finish has a sharp metallic tang to it.  Not quite leaning on the sour, showed very quick finish.  A very, very quick finish.

Orlio India Pale Ale

Appearance: This brew has a very bright copper color.

Aroma: The aroma on this is a lot cleaner and sweeter. A fresher hop aroma is not quite as grapefruit/citric as a Cascade, but it has definitely a fresh new-mowed grass type of aroma.  It's very friendly.

Mouth Feel: The mouth feel is full and pleasant with a little carbonation, it gives a slight spike of carbolic acid.

Flavor: this is not quite a traditional IPA.  It lacks the stronger undercurrent of sweet malt. It is, nevertheless, a well-balanced beer.  The combination of hops that they chose matches perfectly with the malt used in producing this brew.

Comments: It's not quite an IPA, the finish is very quick, and she's it leaves almost an astringent finish.  This is an incredibly dry finishing beer.  I'd like to try this with some cheese, that might be a very good pairing.

Controlled tasting notes: please note that this beer was served at about 40°F, possibly cooler.  I did notice some haze, but I'm going to put that down to chill-haze because of the low temperature.

Appearance: this brew is a bronze copper color with a slight haze to it topped by an attractive rocky, linen white, dense head of foam. 

Aroma: The aroma is mainly of fresh hop.  There's a slight undercurrent of roasted malt, more of a toasted effect.

Mouth Feel: this brew does not have a great deal of body.  But what it has is an attractive mouth feel.

Flavor: the list is here is on the hop flavor.  As it is so distinctive, I believe there is also a great deal of nice toasty malt, but it is hidden under a rather aggressive hop flavor.

Finish: even at this temperature, it finishes extremely dry. 

Comments: As noted above, I would be very interested to try this beer with a selection of cheeses or a well marbled beefsteak.

Cheers!

Peter LaFrance

( peter.lafrance@beerbasics.com )

Greetings,

FISHER 36//15

Today I am going to talk about bad beer.  No, I'm not going to bash the mega-breweries.  That said, I had better quickly describe what I consider "bad" beer.

Bad beer is beer that has been badly conceived, badly brewed, badly presented, badly marketed, and tastes terrible. This is to differentiate it from "not-so-good" beers. These are beers are well conceived well brewed well presented well marketed, but have some sort of flaw.  Perhaps the beer lacks balance, mouth feel or character.  Or perhaps it is either to sweet or too bitter.  Further indictments can be handed down for strange flavors, strange aromas, and strange mouth feel.  I can remember a couple of years ago, receiving a can of beer sent to me by a reputable brewer. I opened that can and finding it full of viscous beer. I knew at once that that was a production quirk.  After receiving another shipment of the same brand I had a "good" can of beer and something entirely different to write about. 

I'm sure every brewer dreads something like that happens.  In the restaurant business, there is an old adage that goes; "If you have a satisfied customer, they will tell their friends.  If you have an unsatisfied customer, they will tell the world." 

No matter how good the restaurant or how good the brewery things happen that are unfortunate. I can understand the frustration that small brewers and craft brewers feel when distributors mishandle their beer.  Pallets of beer sitting outside in ambient temperatures of over 90°F are not enhanced by the situation.  That beer, when delivered, unfairly represents the brewery.  Beer that is abused lets you know.

In the past I've answered the question "What is your favorite beer?"  Answering that question, I was as truthful as I could be.  Now, I will tell you about my favorite "bad beer."

As I remember it, it was back in 1992.The Fischer Brewery of 67 Schiltigheim, France decided that they were going to put a beer on the U.S. market. They did their market research and found the majority of the beer sold in supermarkets was sold to female customers.  They knew the female market was very large in the United States. And so they went to develop a beer that would appeal to women.  The results of their research came in a product called 36//15 "La Biere Amoureuse". If you were from France it made sense because that was the telephone exchange number that you could call an open a line to talk "naughty" with people. The back label read; "Discover the beer for intimate occasions.  Lovers come together, sharing their deep his feelings, their strongest desires, and the mystery of 36.15 Fisher. The exotic beer from France.  Ingredients: Ginger, cardamom, cola, licorice, Myrtle, ginseng, eleutherocoque, cinnamon, Myrrh, mango."  Never, ever, ever have I heard of a beer with those ingredients.

It gets better. For some very strange reason, the neck of the bottle came covered with a plastic capsule-like arrangement. The result was a bottle of beer that looked very much like a vibrator.  I'm sure the French have a sense of humor about their sensuality. I can only hope that that was not reflected in the production design and marketing of this beer. The day it was introduced in the United States there was a press conference. If I remember correctly, at the table where I was sitting, the universal agreement was that this was definitely a "bad beer." It had all the qualifications: the design was bad, the concept was bad, the product was bad, and the presentation and advertising was terrible.

And so my friends, if you are looking for a definition of bed beer.  I give you 36//15 by Fisher.  If anyone has worse, please let me know.

Cheers!

Peter LaFrance.

Why do I drink beer?

I drink beer because it gives me a most pleasant buzz. That is, it is intoxicating. I also find it more refreshing than still water, or wine. Serve well chilled, on a hot day, it has a special way of cleaning the mouth, refreshing the palate and satisfying thirst. The image of a bottle or can of beer dripping with condensation on a hot day is a truly visual treat that can stimulate anticipation and enhance appreciation. And it tastes so good.

While all of the previous mentioned reasons focus on refreshment, in a cooler and calmer climate there are also rich flavored tasty beers to enhance contemplation and sooth the soul. These are not quaffing beers. These are beers that are slowly sipped in contemplation. And it tastes so good.

Most importantly, over the years I've learned a great deal about beer. I know what it is made of, how it is brewed, how it is marketed, and how it is best served. Over the last twenty five years hundreds of chefs and cooks have spoken with me about pairing beer and food. During that time, I have had the chance to taste some of the finest beers and some of the finest food in North America and Europe.

Here in the office, on the wall in front of me as I work, there are five shelves.  On the shelves there are altogether, approximately 350 to 400 bottles of beer. Almost all of them are empty. Each of them was consumed in a specific place at a specific time with specific people. Just as a batsman in cricket, pitcher in baseball, or forward in football, can recall almost every goal, every hit, or every pitch they have made, I can recall the story that goes with each one of these bottles of beer.

At least two days a week I take the opportunity to try a new beer. If I'm lucky, each time I get the chance to visit a new place, try some new food and meet some new people.

For all of the above reasons, particularly because after a few beers the world looks a lot better, I drink beer.

Cheers!

Peter LaFrance

( http://www.beerbasics.com )

Greetings,

Today I would like to talk about my first Cherry.  I remember distinctly.  I still have the bottle.

Liefmans Kriek

It was a hot July day back in 1980 or 1981.  The place was Brewskis on 7th Street in New York City.  This was a place where beer lovers and homebrewers gathered.  I had discovered it about six or eight months before and was working my way through the different beers he had on tap, and in the bottle. However, it wasn't until this hot July day, but I tried my first Kriekbier. It was a Liefmans as you can see.  Yes, that's the very bottle pictured above.

What do I remember most about the experience?  Quite simply, I was amazed at how refreshing the beer was.  First of all, it was like nothing I've ever tried before.  The aroma of cherries was obvious and very up front.  The beer was pink, the glass was a large goblet and it had a creamy white head, if I remember correctly.  And as I said before, the aroma of cherries was almost overpowering.  The first sip was full of fruit and only slightly bitter.  And then I tasted something that I will always remember, it was that slightly sour flavor all Belgian beer.  It was like no beer I've ever tasted.  (Remember, I had just discovered beer and homebrewing.)  I was lucky to be a little naïve and came upon this beer with no preconceived notions.  After all the other beers I had tried in the past it was inconceivable to me that someone would want to put cherries and a beer.  But after my first cherry, I knew why.  And to this day there isn't a July that passes, but don't enjoy at least one bottle of Kriek... in honor of my first Cherry.

Cheers!

Peter LaFrance.

( peter.lafrance@beerbasics.com )