This is the ninth episode of the Blind Tiger Podcast, recorded on August 5th, 2013.  In this episode Mike and I cave to the expensive tastes of Jesse and recreate the Sour & Stinky tasting hosted by local bottle shop and artisan pizza purveyor The Fridge.  We each"> This is the ninth episode of the Blind Tiger Podcast, recorded on August 5th, 2013.  In this episode Mike and I cave to the expensive tastes of Jesse and recreate the Sour & Stinky tasting hosted by local bottle shop and artisan pizza purveyor The Fridge.  We each">

Episode 9: Sour and Stinky

IMG<em>20130806</em>203135This is the ninth episode of the Blind Tiger Podcast, recorded on August 5th, 2013.  In this episode Mike and I cave to the expensive tastes of Jesse and recreate the Sour & Stinky tasting hosted by local bottle shop and artisan pizza purveyor The Fridge.  We each selected a favorite cheese to pair with an impressive sour to overwhelm the taste buds with an overabundance of delicious; it isn’t just beer vs beer, it is also cheese vs cheese.

This episode we start out with the follow question to get our panel chatting.  The question is; “If you could get milk from any animal real or fictitious to make into cheese what creature would make the best cheese?

We debate the merits of whether using technological achievement to get to the same taste of the incredibly costly and complex styles like lambics and gueuzes at a fraction of the time and cost is still counts as a lambic or a gueuze in point / counterpoint.

We bring back our favorite segment of slumming it and taste OnTap’s craft beer flavor enhancers.

And we end the episode with a little Joy of Beer Cooking.

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Show Notes:

Beer News:

  • Tröegs Brewing Company to begin canning beers
  • Sierra Nevada cancels Estate ale release this year
  • Real Life Duff Gardens Opens for Business

Point / Counterpoint:

On Thursday July 31st, 2013 our website had a post about Trinity Brewing’s brewer Jason Yester’s new methodology to create a powerfully sour beer in only seven days.  Trinity Brewing has dubbed this new brew the “7 Day ‘Verte’ Gueuze” due to the sour taste similar to the infamously sour traditional Oude Gueuze.  However, if the beer itself is not crafted in the same, painstaking process of a traditional gueuze can it be called a gueuze?  Is this clever marketing of a revolutionary new method or merely marketing misdirection to confuse the inexperienced drinker?  Our panel attempts to solve this conundrum.

Beer vs Beer:

*Rob’s Choice: *Aged Muenster Cheese w/ Bockor Brewery’s Cuvee des Jacobin’s Rouge

*Mike’s Choice: *Mild English Cheddar w/ Blue Mountain Brewery’s Sour Devil

Slumming It:

Take a look and a taste on On Tap Liquid Beer Enhancer

Joy of Beer Cooking:

Mike describes his recipe for his cheddar beer pull apart bread.

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