Episode #63: World Class Beers That Are Easy To Find

All too often, beers that are ranked among the best in the world are also some of the hardest to find. But that isn’t always the case. In today’s episode, Chris and Margaret taste beers that are among the world’s best, but are still easy to find at your local beer bar.

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Breweries and Beers

tootiTrumer Pils
Trumer Pils
tooti Stone IPA
Stone IPA
tooti North Coast Old Rasputin
North Coast Old Rasputin

Comments 13 

  1. From "Mark Fishlock" :

    Hello

    I’m a fan of your podcast and am expanding my knowledge and palate with your insightful mini-course on the world of beer.

    One thing your shows are doing for me is expanding what I think of as beer.

    So, here are some questions (and perhaps an idea for a future show):

    1. Is there a beer that has properties or ingredients of wine? For example, are there types of beer that use grapes in their production? Would these beers appeal to “wine people” (who usually plead they are to avoid even trying beer)?

    2. Same question about spirits like whiskey. Many of us can remember having a “boiler maker” which actually combines the two. Is there a product that marries the flavors?

    3. What is the minimum essence of beer? With so much variation in ingredients and methods, what qualifies a beer? Are there products called beer which technically aren’t (or vice versa)?

    Just some food for thought. Enjoy the show very much – would love to see more of your dog. Would also be cool to see a show of a brewery tour.

    Cheers – i

    • From "ChrisQ" :

      1) Yep, there are a lot of beer with vinous qualities, either via age, or ingredients. I’m sure I’ll have some on soon, and maybe even a show about beers for wine lovers.

      2) For Sure! There are a lot of Bourbon-Barrel ages beers, and you can definitely taste the booze in them

      3) What is defined as a beer varies from country to country, but it basically any fermented drink that derives its alcohol via sugars from grain. Typically, that’s Barley, but it can also be wheat, corn, rye, oats, or rice. I’ve written quite a bit about beers ingredients in our “learn” section, which you can find here

  2. From "castello" :

    North Coast is as it says. Pretty far north 😉 What’s a turtle?

  3. From "Margaret" :

    Despite appearances, The Beer Temple did not receive any endorsement money from Chunky brand candy bars. But they are delicious.

  4. From "Omar" :

    Man, now I want to eat a Chunky…

  5. From "RandallJ" :

    Go-to beers for me are: Allagash (anything), Left Hand Milk Stout, Sam Adams, Dogfish Head, and almost anything New Belgium. If I’m traveling I’ll definitely try most anything local.

  6. From "Russ Perry Jr" :

    You know, after watching the “Chunkies”/”Turtles” breakdown, it occurs to me that we haven’t — yet — seen a spit take. But so close…

    I wanted to comment on the “what qualifies a beer?” question and your answer… There’s obviously a ton of variety and crossover, and your “Ingredients” page seems to be more from the angle of other grains being adjuncts. It might be worth pointing out that anything that ferments may have it’s own word, though with so much crossover, it’s hard to talk with any certainty, but you would generally find…

    Beer – barley
    Sake – rice
    Chicha – corn
    Pombe – millet
    Wine – grapes
    Cider – apples
    Mead – honey
    Perry – pears
    Pulque – agave
    Kumis – milk
    Basi – sugarcane

    I’ve often wondered if there were ever beverages fermented purely from oats, wheat or rye (the latter has a modern example at least, the Easy Ryeder from Bear Republic; kvass without fruit MAY be all rye, but I’m not sure it counts since I believe it’s typically fermented from bread, not directly from the grain). I also ponder whether sorghum “beer” has a more traditional name, outside of it’s recent use for those who need gluten-free diets. And outside of beer, or beer-like beverages anyway, is there a term for “wines” made from various berries INSTEAD of grapes, or do fermented berry drinks (not grape/berry blends) even exist?

    But I imagine the real thing to ponder is how we ever got words for “pure” beverages, consider how much mixing goes on. A lot of “meads” are actually honey wines, not true meads. Where exactly does a honey-added beer cross the line into braggot territory? What HAVEN’T they put in beer?

    Okay, enough meandering thoughts, and on to another specific question Mark asked, but you didn’t address, and that’s grapes in beer… It’s rare, but I know of three examples: (1) Dogfish Head “Midas Touch” has white muscat grapes as only one of the “non-typical” ingredients; (2) Sam Adams “Grape Pale Ale” from their LongShot series; and “GrapeShot”, a horrible 40-ouncer I found once and had to try for its sheer audacity (this was well before the other two came out!). A quick Google search shows also the Karl Strauss “21st Anniversary Ale” made with white zinfandel grapes; I’m sure there are more out there, though it’s still a rare addition to beer in general. But hmm… was anyone ever made a hopped WINE?!?

  7. From "Jeff VF" :

    Three great beers=One really enjoyable episode!
    Very informative and entertaining. With so many good IPA’s out there I often over look Stone, I’ll have to grab some soon.
    Keep it up!
    Jeff

  8. From "Mark Fishlock" :

    Chris and Russ,

    Thanks for all the great info, especially about the fermenting medium to name chart. That is handy indeed.

    I did try a Stone Arrogant Bastard recently and found it quite interesting. Still expanding my palate.

    Also saw the link for “I like turtles” – no wonder Margaret was laughing.

    Mark

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The Beer Temple is a craft beer store, owned and operated by Chris and Margaret Quinn of Chicago, Illinois. Chris is a Siebel Institute Master of Beer Styles and Evaluation, and also a Certified Cicerone. Margaret is a Certified Beer Server, and has completed classes at the Siebel Institute.

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