Session 119 Roundup: Discomfort Beer

Session 119 Roundup: Discomfort Beer

 

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Here is my roundup for Session 119 – Discomfort Beer:

Considering the squeezed time frame during the Christmas period with us bloggers hammering out Golden Pint Awards, Twelve Beers of Christmas and other festive gambols, I’m especially grateful to all who contributed.

Gary Gillman @beeretseq contributed a post within record time – almost before I’d sent out the request. He’s a true online grafter.

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He recalls an increase in ABV in beers from his native Quebec which caused sensory discomfort as well as the sharper hop profiles that started gaining a footing – particularly Cascade.

The Session: Exploring the Beer Discomfort Zone

Meanwhile from Boston USA, Mike Lynch @burgersbrews describes growing up disgracefully during his college days. His recollections also round on the Cascade hop as popularised by Sierra Nevada – a benchmark brewery for many.

Session 119: Discomfort Beer

The shock from pronounced hoppiness is echoed from this side of the pond too by Suzy from Lincoln in the UK @lincolnpubgeek. She recalls the trauma of hoppy beer colliding with a predilection for sweeter, darker ales – in this case the discomfort came from Brewdog’s Punk IPA. On realising how vast a magisterium beer is, she states:

“it was like getting on a ferry from Bangor and only then discovering that Ireland exists”
(just for the record – I was raised very close to the Bangor she alludes to in north Wales – not the one in Ireland. The latter would’ve added surreality to the quote).

Discomfort Beer – What is “hoppy”?

Jay Brooks is a Californian and makes clear his Discomfort Beer – it’s one I can agree with here in the U.K! I don’t believe I’ve ever had a chilli beer I can get down with and neither has he. Beer with chilli-infused food YES. Beer with chilli IN (often stouts – at least in Britain) – NO!

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http://brookstonbeerbulletin.com/session-119-the-discomfort-of-burning-mouth-beer/

Jack Perdue @deepbeer hails from Grasonville in Maryland and is working on crossing from one side of the beery planet – the rich quads and imperial stouts – to its antipode where sours, lambics and barnyard ales roam free. These more astringent numbers represent Discomfort Beer to him and he’s as determined to acquire their taste as he is to explore.

http://www.deepbeer.com/journal/2017/1/5/discomfort-beer

Back in Ontario, Alan @agoodbeerblog (abetterbeerblog427.com) talks about many beers but finally rounds on the hop-obsessed and often catch-all style of IPA – but not before going through some seriously unique tasting notes on Cantillon’s Bruocsella:

“quite plainly watery at the outset then acid and more acid…then one note of poo. Not refreshing to slightly sub-Cromwellian stridency”

Session 119: My Discomfort Beer

A nostalgic recollection takes us away from the hops and towards a critique of the body and what’s often seen as the cheaper stand-in for malts (though they can both be used to good effect by good breweries) – maize and corn. Leslie Patiño @lpatinoauthor lives in Texas and dwells on  some of the US beers of yesteryear that her father drank.

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Discomfort Beer

Mark Lindner @bythebbl is from Bend in Oregon. He is equally blessed and cursed insofar as he judges many beer contests but with a very discerning palate. He dislikes a lot of IPAs – something you seldom hear – and finds that his taste represents a thin sliver of a broad wedge. Pilsners, barley wines and imperial stouts are his favourites but getting an underwhelming one could be worse than sipping a bog-standard take on a more noxious style. His post is as analytical as it is complex.

Discomfort Beer (Session #119)

Also from Bend in Oregon and this time focussing on the malt (or in this case – as much what’s standing in for it), is @brewsite Jon Abernathy’s post about a beer he’s struggling to get acquainted with – white stout and the dubious lengths brewers go to to actually produce one.

The Session #119: Discomfort Beer

Kate Bernot @kbernot from New Jersey chose to talk about a beery cousin – mead. She recalls her first sickly sweet experience with a beverage that she ended up falling for and it proves that even when restricted to one element (honey), there is still a world of variety.

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this sumptuous image was taken by Jill McNamara – photo editor for Draft Magazine

http://draftmag.com/the-session-discomfort-beer-mead/

Back in Cornwall UK, Jessica Boak and Ray Bailey @BoakandBailey dissected the topic in their typically cerebral style. They point out that taste and discomfort are rarely fixed – over time, they’re as fluid as our tastes in anything else. The post image they use is also spot-on:

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http://boakandbailey.com/2017/01/discomfort-beer-saison-tripel-brett-and-kriek/#comment-71788

Andreas Krennmair @der_ak is from Linz in Austria but currently resident in Berlin. He brought his experience of home brewing to talk about his initial taste of Orval and goes into the associated history of “keeping beer” or stock pale ales. The link between Orval and these styles was an education to me.

My Discomfort Beer

Gareth @Coluleeds originally from Leeds UK (but now an Essex lad), recalls innocently ordering a glass of Oude Gueuze at a beer festival in Belgium. To be accustomed to a sweet warming Blonde or Brune and then get choked by the aggressive sour hands of a Gueuze must be a real shock. He also glimpsed a revered demigod meditating in a tent…..

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Session 119 – Discomfort Beer

Rebecca Pate @rpate has roots in Canada but dwells in and chronicles the frenzy that is brewing in east London. Here she reflects on the osmotic way she takes to new beer styles; her palate adapts to most and evolves accordingly. But she was given pause recently after trying a floral kuitbier. Definitely a new one on me – read on!

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http://www.brewingeast.com/home/2017/1/4/the-session-119-discomfort-beer

Joe Tindall @FatalGlass picks a beer style he initially disliked – and I can join him in reviling it – smoked beer or Rauchbier. He refers to how the palate adjusts to ever more bitter flavours – with hops it’s the lupulin threshold shift (I cannot wait to bring up this term in a loud voice next time I’m in the pub. Thank you Joe!). In Rauchbier’s case, the aggressor’s the smoked malt. He took on this demon and won.

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http://thefatalglassofbeer.blogspot.co.uk/2017/01/wholly-smoke.html

Stan Hieronymus @StanHieronymus (the father of The Session) lives in St Louis in Missouri. He delves back to some of the earliest memories of drinking and the dislike it can kindle as a young spectator; viz his father drinking with friends and the stench of tobacco. Isn’t most people’s first experience of beer negative? I believe so. It’s the original acquired taste.

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The Session #119: Feeling comfortable

Finally, and perhaps fittingly for someone into endurance sport, Derrick Peterman @ramblings_oa_br from Campbell, California adds a new depth to this discussion: he talks about discomfort somatically and the way you push yourself psychologically to absorb the pain of running or to adapt to new beer styles. One style that just can’t grow on him though, is American Barley Wine.

http://beer-runner.blogspot.co.uk/2017/01/the-session-119-dealing-with-discomfort.html

 

Session 119: Discomfort Beer

 

3664495992_93f88ba766_oWhat is The Session?

The Session, a.k.a. Beer Blogging Friday, is an opportunity once a month for beer bloggers from around the world to get together and write from their own unique perspective on a single topic. Each month, a different beer blogger hosts the Session, chooses a topic and creates a round-up listing all of the participants, along with a short pithy critique of each entry. Over time, it is the hope — of me, at least — that a record will be created with much useful information about various topics on the subject of beer. The idea for the Sessions began with fellow beer writer Stan Hieronymus, who noticed similar group endeavours in other blogospheres and suggested those of us in the beer world create our own project. Here is Stan’s original thought process to start up the Session.

Session 119: Discomfort Beer:

What was your first ever taste of beer like? For me, it was like chilled copper coins mixed with tonic water and was disgusting. This is a process us committed beer drinkers can revisit every time we try something new.

A few years ago, I visited a pub in Pimlico called the Cask and Kitchen. There was a beer called Wild Raven by Thornbridge Brewery. Making assumptions based on the title, I ordered a pint as I love stout. I remember opening the sluices and then seizing up. Something wasn’t right. It had the chocolatey flavour of a stout but there was an intruder – lemon rind hissed in my nostrils and tainted my palate. Citrus grappled with the roast malt. Was it supposed to taste like this? Was it infection? Detergent? I spent some time staring at the floor in a suspended double-take.

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That was my first ever Black IPA and at the time I wasn’t sure. Initially, I didn’t like it but whilst deciding whether or not to return it to the bar I kept giving it the benefit of the doubt. The dislike diminished. The acceptance grew. The pint gradually drained.

Black IPA is now one of my favourite styles but it could have gone the other way.

And does a Black IPA still get me blinking at the floor in a state of disquiet? No. Neither does the astringent character of Brett nor the dry bite of Lambic. All styles have been comprehensively “locked in”. Ultimately, familiarity devours discomfort.

For Session 119 I’d like you to write about which/what kind of beers took you out of your comfort zones. Beers you weren’t sure whether you didn’t like, or whether you just needed to adjust to. Also, this can’t include beers that were compromised, defective, flat, off etc because this is about deliberate styles. It would be interesting to see if these experiences are similar in different countries.

I think this could be a good archive for people researching fads, the origins of styles and the dearths of others – but especially how new ones were initially perceived.

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Over the past year I’ve had a black barley wine, a braggot, a rye wine, a seaweed and cloudberry Gose, a beer made with Saki yeast and several made with Champagne yeast. I’ve sipped stout with Tonka beans, drank mulled lager and many tea beers – some with the tea complementing the hops – others completely replacing them. This has also been a year where 9 ABV hop-forward beers have become standard*.

Some of the above I loved, others I liked and some I hated. What remains to be seen is which will catch on and which are just brief social media cameos.

I look forward to reading about your experiences. All contributions will be rounded up for January the sixth.

*from the UK perspective