SBB – 21 – We’re Back – Beer Part

Volume 5 Issue 33 (51)

Episode 21 site

Welcome to Episode 21 recorded on November 15, 2014. It has been a while since the four of us have started deep into each other’s eyes at the same time. I hope that doesn’t make you uncomfortable.

Jerry is a bit under the weather, Ian’s car might take the ice bucket challenge, Scott is out in the field, and John is doing the weather. We talk how the beer industry is shifting from the “big 3″ to craft beer. That is exciting in itself. John is really excited about kicking up his home brewing, and we all get thirsty. Ian does random stuff, but we are used to that right? John schools us on mead.

Don’t forget to drink (responsibly) along with us via the SBB Video Podcast Drinking Game.

Due to internet connectivity concerns out of our control, there are some portions of the video and audio that will freeze or otherwise be distorted. We apologize for the inconvenience, but appreciate your understanding.

Intro 0:00 – 14:27

Beer:30 14:27 – 47:31

  • Jerry
    • Rahr & Sons – Texas Red – Amber Lager – 4.5% ABV – “Rahr’s Red is a delicious, medium-bodied amber beer. As it crosses over your tongue, you’ll notice a bit of caramel-like malt character. You’ll also notice a slight hops bitterness-there to remind you that despite its subtle flavoring Rahr’s Red is a Texas beer.”
    • Deschutes Brewery – Hop Trip – American Pale Ale – 5.4% ABV – “Part of the Bond Street Series. This Fresh Hop Pale Ale is all about celebrating the hop harvest in the fall. Fresh picked hops have to be added to the brew immediately and in abundance. Roughly 270 pounds of Crystal hops from Doug Weathers’ farm outside Salem, Oregon will be added to the 50 barrel batch in addition to some dry kilned whole flower hops. That adds up to approximately 5.5 pounds of hops per barrel brewed.”
    • Great Divide Brewing Company – Oak Aged Yeti – American Imperial / Double Stout – 9.5% ABV – “Crack open Yeti Imperial Stout’s sophisticated sibling — Oak Aged Yeti Imperial Stout. Although these beers come from the same clan, they have entirely different personalities. Aging on a blend of French and toasted oak chips infuses a subtle oak and vanilla character into Yeti’s already intense chocolate, roasted coffee malt flavor and hugely assertive hop profile. Who says you can’t tame a Yeti? 75 International Bittering Units (IBUs).”
    • Founders Brewing Co. – Backwoods Bastard – Scotch Ale / Wee Heavy – 10.2% ABV
    • Four Corners Brewing Company – Local Buzz – Golden Ale – 5.2% ABV
    • Four Corners Brewing Company – Block Party Porter – American Porter – 5.7% ABV
    • Abita Brewing Company – Bourbon Street Barrel Aged Imperial Stout – American Imperial / Double Stout – 10% ABV
  • Ian –
    • Alaskan – White, freeride apa, Amber, Winter – White ale, American pale ale, alt style ale, Winter – not sure, 5.3%, not sure, 6.4%
  • Scott
    • Epic Brewing – Big Bad Baptist – Amer Imperial/Double Stout- 12.1% abv
  • John
    • Rahr & Sons – 10th Anniversary Ale – Imperial Chocolate Milk Stout – 9% – Heaven
    • Southern Tier – Warlock – Pumpkin Chocolate Stout – 9.4% – as the name implies
    • Morgan Creek Brewery – Rye’d the Cascades – Rye Pale Ale – 5.8% – still needs some more time but good stuff
    • Morgan Creek Brewery – Copperhead – Braggot – 9.42% – wonderful honey mead/braggot
    • Firestone Walker – Parabola (2013) – Barrel Aged Russian Imperial Stout – 13%, perfection
    • Rahr & Lakewood – A Collaboration of 2 Breweries – Belgian Dubbel – 6.4% – 1st series of collaborations
    • New Belgium – Salted Belgian Chocolate Stout – Stout – 9% – name tells it all
    • Stone Brewing – Stochasticity Project: Hibiscucity – Belgian Stone Pale Ale – 7.4%

Brew U 47:31 – 1:04:13

Mead 101 – As stated in Wikipedia: “Mead is an alcoholic beverage created by fermenting honey with water, and in adulterated form with various fruits, spices, grains or hops. (Hops act as a preservative and produce a bitter, beer-like flavor.) The alcoholic content of mead may range from about 8% ABV to more than 20%. The defining characteristic of mead is that the majority of the beverage’s fermentable sugar is derived from honey. It may be still, carbonated, or naturally sparkling, and it may be dry, semi-sweet, or sweet.”

Bottoms up and thanks for playin’!


  • Jerry – Editor, Webmaster, writer, player
  • Scott – Playstation Expert, player
  • Ian – Xbox Expert, player
  • John – Brew Expert, player



  • Obsidian Talon – Writer
  • Mizat – High Priest of Arcane Technological Arts


Audio & Video:


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