Love and Hops with Marc Wisdom. Superbowl Edition.

[Metro Jacksonville]

Love and Hops with Marc Wisdom. Superbowl Edition.



All throughout the history of the Super Bowl, beer has played a central role. According to Slashfood.com, 51.7 million cases of beer are sold during the days that lead up to the Super Bowl. That's more than 50 cold brewskis for every person who lives in the greater Jacksonville area! And most of those are from the big guys like A-B, Miller, and Coors. Pity.

Beer advertising, to some, is as important as the game itself. And, in some years,  the ads were more exciting than the game. In 1989 Anheuser-Busch, the iconic St. Louis brewer now owned by Belgian/Brazilian beer conglomerate InBev, launched Bud Bowl. This stop-motion animated series of commercials featured A-B products playing football against Bud Light bottles. The advertising campaign was wildly popular and for several years became a stalwart part of the Super Bowl experience.

Full Article
http://www.metrojacksonville.com/article/2011-feb-love-and-hops-with-marc-wisdom-superbowl-edition

[BridgeTroll]

Been a fan of Leinenkugel for a long time...

The Jacob Leinenkugel Brewing Company is a regional American beermaker based in Chippewa Falls, Wisconsin, United States. It was founded in that city in 1867 by Jacob Leinenkugel and John Miller. Miller (no relation to Miller Brewing) sold his stake in the company in 1884. Its products are colloquially known as Leinies. Leinenkugel is mainly distributed throughout the Midwestern United States.

During Prohibition, the company produced near beer known as "Leino" as well as soda water.

The company expanded from its local roots in the 1970s, introducing a light beer. Leinenkugel has become known for its craft beers, which it introduced in the 1980s. Miller Brewing, a subsidiary of SABMiller, bought the company in 1988.


The original brewery in Chippewa Falls, Wisconsin.Leinenkugel has two breweries: the original, located in Chippewa Falls, and the 10th Street Brewery (formally the Val Blatz 10th Street Brewery) in Milwaukee, Wisconsin. Approximately 95% of Leinenkugel's sales, by volume, is brewed in the Chippewa Falls location.

The 10th Street Brewery, opened in 1986 by G. Heileman Brewing Company for the Blatz label, was purchased by Leinenkugel in 1995. It produces Leinenkugel's Auburn Ale, Berry Weiss, Creamy Dark, Hefeweizen, Honey Weiss and the Original pale lager.

On March 28, 2006, the company introduced Leinenkugel's Sunset Wheat which is brewed with wheat, hops, and coriander. Soon after its introduction, it was made available throughout much of the US.

On April 1, 2007, Leinenkugel introduced Summer Shandy as the new seasonal beer, which is wheat beer mixed with lemonade.

The latest seasonal beer is the reintroduced 1888 Bock.

The company announced in October, 2010 that it would re-introduce Leinenkugel's Big Eddy Russian Imperial Stout in select markets for a limited time beginning November, 2010.

http://leinie.com/av.html

[Captain Zissou]

Anything by Victory or Weyerbacher will be delicious.  I recommend the Weyerbacher double Simcoe IPA.  It's tropical, drinkable, and delicious.  It single-handedly got Stephen Dare to start drinking beer again!!

Marc may want to research Triple's a little more.

[Gonzo]

Why do you say that Cap'n?

[Gonzo]

Been a fan of Leinenkugel for a long time...

On April 1, 2007, Leinenkugel introduced Summer Shandy as the new seasonal beer, which is wheat beer mixed with lemonade.

This tasty summer brew was served at the Springfield Brew Crews inaugural event last year. It is just the thing to refresh you on a hot summer evening while sitting on the front porch collecting the breezes.

Website: www.sprbrewcrew.com

Friend on Facebook: Springfield Brew Crew

[Captain Zissou]

Why do you say that Cap'n?

The initial usage of the terms double and triple were to denote strong beers. Rudimentary levels were single is 3% abv-5.9%, double 6.0-8.9%, tripel is 9%+.  That was the Belgian usage of the term.

More recently, Double and triple denote the malt and hop content of the beer.  Double is 50% extra malt, 100% extra Hops.  Tripel is 100% extra malt, 200% extra hops, compared to a normal version of that beer. 

Neither usage indicates 'triple fermentation'.

[tarheels86]

Abbey Tripel has no exact definition as some are blonde and some are brune, but the "tripel" term comes from three primary fermentables which in tripel would be something like candi sugar, barley mat, and flaked wheat. You can think of tripel as a ramped up version of a witbier with a lot of the extra alcohol from the candi sugar. Triple fermentation is not correct. In fact, I'm not even sure what this means because beer commericially usually goes through one primary fermentation and then can have a secondary fermentation in barrels for wild character. But there is no beer I can think of that goes through three separate fermentations. Abbey Tripel is actually a very easy beer to make.

[Gonzo]

Well, upon further research, it appears you are correct Cap'n! My initial research (and the website I pulled it from) seems to have a flaw or two. Here is a better snippet taken from http://globalbeer.com.

The notion of "double" and "triple" has nothing to do with the number of times the beer is fermented. Time after time, beer-festival after beer-festival you hear these popular beer-enthousiasts tell: "This Triple is fermented 3 times." Wrong. When a beer is a double or a triple, it means that the brewer added twice or three times the regular amount of malt in the brewkettle. More malt, means more starches, which can be converted into sugars, which can be converted into alcohol during the fermentation process. Twice I said "can", because this is not for sure. Not all starches are converted into sugar and not all sugar is converted into alcohol. The brewer knows how to control these two processes in function of the beer he wants to brew.

Thanks for the correction!

[Non-RedNeck Westsider]

Anything by Victory or Weyerbacher will be delicious.  I recommend the Weyerbacher double Simcoe IPA.  It's tropical, drinkable, and delicious.  It single-handedly got Stephen Dare to start drinking beer again!!

Marc may want to research Triple's a little more.

I hope you're right, I have a couple Fifteens Smoked Imperial Stout chilling at this very moment.

[Non-RedNeck Westsider]

It's a stout night for sampling.

Stopped by WW on Edgewood and picked up a couple of each:
Fifteen Smoked Imperial(Weyerbacher), Old Rasputin Russian Imperial (North Coast Brewing), Milk Stout (left hand brewery) & to finish the night off and give my taste buds a break, Saison Athene (Saint Somewhere)

I know the Saison doesn't fit, but I haven't had it and was told I'd enjoy.

I've got about another hour before they're drinkable, so any input before I come to my own conclusions would be awesome.

[Gonzo]

Love Old Rasputin! And the Milk Stout is awesome, too - side note, look for a tapping of a locally brewed milk stout next week.

[tarheels86]

Captain is right in his logic, but remember that this is how the names are derived but are not how they are applied in real life necessarily. For instance, Abbey Tripels barely display a hop profile even though by this definition they should be quite bitter. And Abbey Quadrupels by this definition will be incredibly alcoholic. As a general guide:

Abbey Dubbel- malt forward 6-7% abv Belgian brune with a heavy yeast character
Abbey Tripel- spicy, alcohol, and yeast forward 7-8% abv Belgian blonde with heavy candi sugar and spicy yeast
Abbey Quadrupel- dark fruit and spice forward 8%+ abv with massive malt character and dessert qualities