MoveOn.Org Millenials Vs. Trump Critique

I hate Trump too, but this video from MoveOn.org annoys the hell out of me. Check out the video below, and then read why I think this attempt to put a hip spin on voting for Hilary Clinton kills it...in a bad way.

1. If you want to stop perpetuating the stereotype that Millenials are whiny, self-entitled brats, don't make a "PSA" showing a bunch of Millenials  whining about how they're blamed for everything. Like the third person in this piece, I'm "right on the cutoff" between being a Millennial myself and being part of "Generation X," so you could say I know twofold that every generation gets blamed by its predecessors for this and that. And you know what? There is some truth to some of the stereotypes if you look at the groups as a whole. But don't worry kids, the real folks to blame are your parents. 😉

2. This video goes from blasting the generalization of Millenials to generalizing Republicans by openly and completely blaming them for the crisis that is Trump. Um, many Republicans realize Trump is effing crazy.

3. The negativity doesn't stop there. It makes a loop-de-loop across party lines and jumps on the bandwagon of casting Clinton as "the better of two evils." Having to protect the nation against Trump by voting for Clinton appears to make one young woman about to lose her lunch. "I voted for Hilary in the primary," another girl sheepishly admits before looking down at the ground in shame. Way to promote bipartisan bullshit and set low expectations for our future president. Yay, things are looking good.

4. As much as I love Bernie, we've got to give it up. We didn't pick him, okay? The Bernie love going on in this video really dampens our future. We need to support our President if we want her to support us.

5. But then, even Bernie gets insulted! "God, I love that old man," one twenty-something smirks. "Remember the bird?" A female Millenial squeaks with pitch perfect naivety, promoting the concept that Millenials base their votes on memes.

6. The whole thing comes full circle when the Millenials themselves are made to look like morons beyond the meme joke, getting their facts wrong for the sorry sake of humor and really citing more nasty assumptions about Trump's actions rather than actual facts, which does nothing but promote the activity of basing your vote on biased sound bytes. At this point, all this video ends up doing is tarring and feathering every person involved in the election, from the candidates, to the voters. With an ultimate message like that, I hope the budget for this shoot was small.

Beer Review: Shiner Family Pack

 

 

Shiner beer, made by Spoetzl Brewery in shiner, Texas, can be found just about anywhere. Perhaps that's the reason I tend to shy away from it. I prefer to try the new and/or unusual, and not only has Shiner been around for over a century, its beers are simple, clean-tasting crowd pleasers. 

That said, I've always been drawn to the "Shiner Family Pack." That cute goat on the packaging calls to me (currently, Shiner's most recognizable beer is its Bock, a style often associated with a goat), inviting me to try its friends, enticing the beer judge in me with the opportunity to compare and contrast. 

And so, I finally gave in one evening after work, easily locating the happy family  at the supermarket across the street. "There goes the last one! People love those things!" a store employee grinned, as I lifted the pack from the shelf. 

Shiner is a great brand for "beer beginners." Its beers are consistently light, yet refined, easy and enjoyable down the hatch. Its history, which reads like a John Steinbeck ode to Texas immigrants, also warrants it a big badge of pride. 

Here's what I thought of Mr. Bock and his friends:
 

 

Shiner Premium Lager: not quite "premium," in that its flavor is so clean and its bitterness is so low, that it almost tastes like mountain spring seltzer, until a bit of cracker-like malt enters into the finish. Not that less taste is always a bad thing, considering the putrid flavor of the light lagers big beer companies mass produce. Nice and spritzy, with a noble hop perfume and a slight unexpected creaminess to the mouthfeel.  

 

Shiner Kosmos Reserve: Named after Kosmos Spoetzl, the business' original master brewer, this is another Premium Lager. It has slightly more flavor than Shiner Premium, revealing both caramel and toasted malt, as well as some spicy hops. As a whole, however, the taste is still quite light, and the "extras" in this recipe almost feel like a letdown, a promise of something more to come that only fades away in a watery finish. 

 

Shiner Bock: a more delicate version of this long-standing German beer style, Shiner's take incorporates the traditional well attenuated taste with its light bitterness and slightly sweet finish. Less traditional is the lack of malt complexity--like all Shiner beers, this Bock is simple and sessionable. Its easygoing nature is aided by a lighter body than other examples of the style. 

 

Shiner Prickly Pear: I'm not generally one for fruit infusion, so I was surprised by how much I liked this one! Spoetzl didn't overdo it with the sweetness at all--there was just enough pear in there to give the beer a special kick. Mild hop bitterness did an excellent job at balancing out the overall flavor. In keeping with the Shiner trend, this is a crisp, refreshing, can't-go-wrong crowd pleaser. 

 
Shiner Bohemian Black Lager: here's where the disappointment started to creep in. Black Lagers, also called Schwarzbiers, are by no means dense, flavor packed ales. They're still lagers, after all. But Shiner's  Schwarzbier had a much thinner flavor profile than I was expecting, with more of a dirty charcoal taste than that of roasted malt. Its slightly bigger body and toned down carbonation made it less refreshing than its family members. In the end, it wasn't quite pond water, but it wasn't anything I'd try again. 

 

Shiner Wild Hare Pale Ale: This is a fairly new beer for Shiner, so I'm assuming it replaced a family pack usual. Its bouquet was faint, but what I did pick up on was fairly unusual: a jumble of tropical fruit, a squeeze of caramel, and a pinch of earthy hops. All these were present in the taste, and were somewhat balanced by toasty malt and moderate hop bitterness. The bitterness was surprisingly strong for a Shiner beer, as it was accentuated which by strong carbonation and a subtle mineral quality. The elements to this brew didn't quite fit together for me. I think a bit more hop flavor would help to bridge the sweet and the bitter. 

Of the bunch, I'd give the blue ribbon to the Premium, simply because its attenuation is so masterfully done that the result is possibly the most "easy drinker" I've tried to date. It's a light lager few, if any, would wrinkle their nose at, and to me, that's a big achievement. Second place in my book goes to the Prickly Pear for impressing me with its zesty balance, while third goes to good ol' Shiner Bock. It may be simple, but it's simply good. 

Judging the National Homebrew Competition

Apologies for the hiatus...I had some health issues and some job hunting going on, but both have wrapped up quite nicely. And now, it's back to beer! 

 

I had the honor and pleasure of judging Round One of the National Homebrew Competition in NYC this past weekend (hooray, no having to drive across several state lines to judge a competition!). The festivities were held at Singlecut Beersmiths, a fantastic brewery in Queens. Just over two years old, Singlecut is already a clearly popular place (the spacious taproom was filled to the brim with happy patrons playing board games like Connect Four when I arrived at 6:00 pm on a Friday), but when you walk in, meet the staff, and try the brew, it's little wonder why!

 

That initial evening, I judged Specialty Ales, which is always a fun category! As my fellow specialty judges agreed, "You never know what you're going to get!" My partner was Bryan, an Irish professional brewer and cicerone who had driven down from Syracuse. We pushed forward an excellent beer which ended up placing third in the category that evening. I can't say too much about it, unfortunately, since results have yet to be posted to the American Homebrewers Association (AHA) website. I returned to Singlecut bright and early the next morning, eager to judge Light and Amber Hybrids. This is an often overlooked category, and admittedly one I had to brush up on prior to my arrival. Now having judged it, however, I'm convinced its styles are in need of a renaissance! My, oh, my, were there some commercial caliber beers entered into this section. I helped judge the Mini Best in Show for this group, and ordering our top four was certainly no easy task.

 

My afternoon was devoted to my favorite style grouping: Strong Belgian Ales. Of course, this didn't mean I was in for treat after treat. These big beers are notoriously difficult to brew, and only the bravest, most dedicated homebrewers attempt to craft them. Okay, there are also some very overzealous homebrewers who take a stab at them as well, myself included. The first beer I brewed was supposed to be a Belgian Golden Strong. What it turned out to be was a completely different animal. And a rabid one, at that. The entries from Saturday were much more palatable.

From what I've seen, organizing a homebrew competition is a massive amount of stressful, albeit fulfilling, work. Although were apparently more hitches than I would have guessed at when it came to this latest event, I can honestly say that as a beer judge, I've never been treated better. The organizers ran the show with considerate, amiable enthusiasm, giving us beer nerds a little piece of hobby heaven to bask in, as well as ensuring that the contestants' entries were treated like the liquid gold they were--regardless of it tastes, every batch of homebrew is a craft to be respected. And so, massive thanks to Mary Izett, Chris Cuzme, Jeff Lord, Scott Davies, Kenneth Hettinger, Ed Kurowski, Harlie Levine, and all the stewards who helped us to keep our act together. Cheers, and hope to see you all again!

 

The A Beer C's: Part Three

Knowing your "A Beer C's" is helpful for both learning and talking about beer. For earlier installments of this series, click here.


G is for germination:

Germinating barley. Picture courtesy of Biokemi.

In order for barley to be turned into beer, it must first be germinated. This means its the grain should be at the point of already sprouting a plant. Only then will the yeast have access to enzymes required for fermentation. Brewers germinate grain through the malting process, which involves encouraging plant growth by steeping the grain in hot water, then killning the grain in order to halt the growth process before the plants have used up their enzymes for their own purposes.

H is for Hefeweizen: 



Hefeweizens are served in Bavarian Weizen glasses.

This Bavarian beer style is often the catalyst for turning many occasional beer drinkers into complete craft enthusiasts. Brewed wth wheat instead of barley, Hefeweizens use sexual yeast to produce a sweet and spicy character likened to a banana/clove combination. Low bitterness levels contribute to this beer's popularity among those who are "new to beer."

I is for IBU: 



The IBU equation. Picture courtesy of IPABeer.com.

IBU stands for International Bitterness Units, and uses a numerical range to indicate a beer's amount of Hoo bitterness. Since bitterness often influences a customer's choice of beer, IBUs, which generally fall between 10 and 120, are often printed on bottles and beer menus. When comparing beers, you may find that some beers will taste more bitter than those with higher IBUs. This is because bitterness is also influenced by the type and amount of malt used. 

Beer Review: Chimay Trappist Ales

 

Publicly reviewing Chimay's Trappist trio is a little nerve wracking--not only are these beers bestowed with the prestigious Trappist badge (click here for the Trappist beer lowdown), their wide distribution make them three of the most famous ales out there. Critiquing the quality of Chimay's brews feels a little like critiquing the quality of Whitney Houston's voice. Fortunately, beer reviewers are able to go somewhat unscathed due to an ideology of subjectivity--in general, the beer community respects and maintains the notion that because everyone's palate is different, there is no right or wrong level at which to rank a beer, as long as you are holding it to a set of appropriate standards.

 And so, I figured it would be interesting to post my unique perception of the famous Chimay trio, and then see if I could ascertain the level at which other beer enthusiasts agree. Since it feels a little too sacrilegious to score these beers using the same rubric I'd use for scoring homebrew entries, I am instead utilizing BeerAdvocate's simple 5-star system. This way, it's also easier to compare my ratings to those of the non-beer judge ranks.


Chimay Premiere (Red)
Style: Dubbel
Total Score: 3.8/5

Appearance: A hazy lava lamp of dark caramel. The head is thin, off-white, and frothy, and leaves no lacing to speak of. This could, however, be due to a less than spotless glass. 3.25/5

Aroma: Decidedly malt-forward, the aroma first presents itself as newly baked cinnamon raisin bread, then reveals additional light and dark esters and melanoidins--apple cider and dates, toffee and brown sugar. There is good complexity here, but also some disappointment: The bouquet fainter than one would expect from a beer of this size, and the style's usual kick is taken down a few notches by a lack of spicy phenols. 3.75/5

Flavor: The apple cider from the aroma is made a bit more tart in the taste, as if it were topped with a dollop of apricot jam. Toasted bread crusts balance the sweetness, as does a notable hop bitterness. There is no hop flavor, and while this is acceptable for the style, in this case, it could provide some desirable complexity. The overall flavor profile seems muted, as if additional layers once ripe for the tasting have been stomped out. And yet, the taste remains nice and round; reasonably diverse, and very well-balanced. 3.75/5

Mouthfeel: High Carbonation and moderate alcohol warming combine to create a faint sizzling on the sides of the tongue. Moderate dryness overlays a smooth and creamy body, creating a full, yet refreshing mouthfeel that would be well equipped to support a bigger flavor profile than what's presented. Warming settles in the stomach, providing a satisfying sensation. 4.5/5

Overall: Sharper, yet less flavorful than Cinq Cent, and quieter than Grande Reserve, on every level. The flavor potential bubbling beneath the surface seems to miss its cue and tries to come out through the mouthfeel. While there is quality to be appreciated, the vigor normally attributed to this style is lacking. 3.75/5

Chimay Cinq Cent (White)
Style: Tripel
Total Score: 4.43/5

Appearance: Bright golden honey in color. Moderate cloudiness suggests a bigger body, but the white head, while tall, is light and soapy. Another not so clean glass, perhaps? 3.75/5

Aroma: Sugary caramel is sharpened by orange marmalade and a sprinkling of cloves. Some tropical fruit, and even a bit of bubblegum ups the sweetness ante as the drinking commences, but this quality is bridled by an undercurrent of bready malt and earthy hops. It is a well balanced, yet multilayered concoction, and smells artistically delicious. 4.5/5

Flavor: Toffee melanoidins are soft, yet immediate, and are joined by toasted nuts sprinkled with brown sugar, and a whisper of milk chocolate. A bit of bubblegum and banana bread pay homage to the Hefeweizen, but a mild bitterness from a rustic, yet refined mixture of noble hops keeps the taste true to the Tripel style, as does the flavor of ripe oranges and apricots. The overall sweetness is further tempered by grainy malt, which does an excellent job at blending the beer's potentially discordant elements. 4.5/5

Mouthfeel: Smooth, yet a bit viscous, with moderate carbonation helping to create a delicately dry finish. The alcohol warming is but a whisper, which seems appropriate for the beer's sweet and bright flavor profile. 4.75/5

Overall: Perhaps more of a masterpiece than its stronger sisters in that its balance couldn't be better and that its full flavor is neither dried out by hops and/or carbonation, nor drowned out by alcohol. This beer is soft, sweet, spicy, and hearty, and because no one element outshines the rest, its many qualities can be easily appreciated. 4.5/5


Chimay Grand Reserve (Blue)
Style: Strong Dark Belgian Ale
Total Score: 4.28/5

Appearance: A fluffy gold crown rests atop a churning haze of dark honey. You can practically see the viscosity of this famously "big" beer, which in true Belgian style, leaves the glass covered in lace. 3.75/5

Smell: Brings to mind the song "Elegantly Wasted." The potent scent is very much like a strong champagne cocktail. It is boozy yet bright, with a balanced cornucopia of both dark and light orchard fruit--dates, apricots, cherries, pears. Some oaky notes add to the alcoholic richness, and as the beer warms, it reveals some luxurious accessories in the form of rosemary, cloves, and cinnamon. 4.5/5

Taste: The initial taste is of tart golden apple cider topped off with a splash of bitters, but sweet and tangy apricot marmalade quickly takes over and sticks around through the finish like honey. Caramel and brown sugar are curbed by a slightly harsh cherry cordial flavor. There are many strong competitors here, including a bell pepper taste associated with young red wine, but the malty flavor of freshly baked bread soaks them up in such a way that they are kept at a reasonable volume. 4.25/5

Mouthfeel: A satiny mouthfeel is clipped by an impactful dryness and sharp carbonation. The alcohol is so apparent in the taste, that it is less apparent on the throat and tongue. 4.25/5

Overall: This beer is all about juxtaposition, with clashing characteristics rising to such an intensity that they are on the verge of not quite blending. And yet, blend they do, when all is said and done. Chimay Grand Reserve is like a couture gown. It makes you cock your head and go, "huh?" for a second, but then all you can hope to do is marvel at its extravagant beauty. 4.25/5

Further Analysis:

I've always been quite surprised by how much I prefer Chimay's White and Blue beers to its Red. I actually tried the Red again right before writing this article, to see whether my palate had changed. But no, I still find Chimay Red to be atypically faint, both for the Dubbel style, and for the Chimay brand in general. A Dubbel is typically less complex than a Tripel or a Strong Dark Belgian Ale, but it should still have a bit more "oomph" in my opinion. Others seem to deviate less in their Chimay rankings. BeerAdvocate users, who are, as a whole, a less aggressively discerning than I, give Chimay Red, White, and Blue, average scores of 4.65, 4.6, and 4.8, respectively. Their least favorite is my most favorite, although they still deem it worthy of a higher score. I tend to be conservative in my BeerAdvocate scoring because I plan to forever be in search of that perfect beer. Once I find it, you see, what's the point of looking anymore?

RateBeer doesn't hesitate to hand out perfect scores--it gives Chimay Grande Reserve a big fat 100, agreeing with BeerAdvocate users that the blue beer deserves the blue ribbon. Meanwhile, the other two each receive a 99 from the oft-referenced website. What keeps them from garnering that extra one point cannot be inferred from their descriptions.

I guess the lesson learned here is, once again, that palates sure are subjective. I learned more about my own tastes than the tastes of others--confirming my scrupulous nature as a beer drinker, as well as my preference for both balance and complexity. For me, Chimay Premiere isn't quite complex enough, Chimay Grande Reserve isn't quite balanced enough, and Chimay Cinq Cent is juuuust right!

 

Cooking With Milk Stout

Valentine's Day is a week away. This year, why not add some beer to your chocolate?

When I saw this recipe for Milk Stout brownies from Beer & Brewing Magazine, my first thought was, "of course!" Milk stouts, also known as "chocolate stouts" for their sweet, chocolatey flavor, and  creamy texture are a seemingly perfect addition to desserts. I started looking to see if I could find other Milk Stout recipes online, and unsurorisingly, I sure did! 

Click here for the recipe for these Milk Stout Cupcakes found on abakershouse.com.

This article from Homebrew Chef talks about how to use Milk Stout to make chocolate pudding: 

The blog Two Red Bowls used my favorite Milk Stout by Left hand brewing Company to create a milk stout float! Click here for the recipe.