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Fermenting Azeroth: Your Brewing News from the World of Warcraft
2 minutes | Nov 16, 2013
Episode 18: Silvermoon’s Pinot Noir
Hello everyone and welcome to episode 18 of Fermenting Azeroth: Your Brewing News from the World of Warcraft. I’m your host, brewmaster Cohumulone. At the urge of someone I met at Blizzcon, I’m going to stretch my wings a little and cover a wine in the game. I’ve never been a wine guy, and make no claim at being anywhere near a sommelier so this one took me several more hours of research to reach a level of understanding I felt was good enough to speak confidently about. I present to you: Bottle of Pinot Noir. This particular wine is more largely available in game than I had anticipated. A quick search of it in the larger databases shows that many vendors carry this burgundy wine. One of the first things that I came across when researching wine, is that it’s one of the most popular dry red wines on the planet. It’s not always readily available despite its quick turnaround time from vine to bottle. But what makes this red so quick to market? One of the considerations that winemakers (or vintners) have to make when fermenting and aging wine is the grape’s tannin levels. Tannins are polyphenols which impart astringent and/or bitter flavors in wine and can be desirous at certain thresholds. For wines that require longer aging, the tannin levels are moderate to high. This is where the pinot noir grapes stand apart. They have an inherently low tannin level right off the vine, which means that the aging piece of fermentation is considerably lower. This ideal and “perfect” grape requires very stringent growing conditions; however, which is what keeps pinot noir from flooding the market, and what lends to its eloquence. When tasting a pinot noir, allow the bouquet to really resonate before sipping. Look for some fruity flavors mixed with spicy notes, both characteristics being driven by the yeast and fermentation temperatures. Fruit flavors from yeast are from what are known as esters, while the spicy flavors come from phenols in the yeast as fermentation temperatures are raised. As the gentleman who recommended this segment plays a blood elf arcane mage, I can imagine the wine-sophisticated denizens of silvermoon enjoying this red at the hottest spots in town. Thanks for listening. Follow me on twitter @FermentAzeroth or visit the site, fermentingazeroth.podbean.com.
2 minutes | Nov 2, 2013
Episode 17: Bitter Brews
Hello everyone and welcome to episode 17 of Fermenting Azeroth: Your Brewing News from the World of Warcraft. I'm your host, Brewmaster Cohumulone. In this episode, I want to talk a bit about the November brew of the month: Bartlett's Bitter Brew. I found it a bit coincidental that this was in my mailbox yesterday because I am in fact preparing to brew a style of beer known as a bitter. But there are three "bitters" in the recognized styles. Ordinary, Special, and Best bitter. Each are similar, but as they progress, they have a bit more alcohol by volume, have more malt complexities, and gain a little more in bitterness. But don't be fooled by the name "Bitter." They're actually not all that bitter. Because they come from the UK, they're again very bread, toast, or biscuit like in flavor, and the British hops used in the beer give some nice earthy undertones. So which bitter is Bartlett's bitter? The flavor text reads that it's not for the weak of stomach. This suggests that it isn't an ordinary bitter, as these sessionable beers are very low in alcohol. When I drank it in game, I only received notification that I was feeling a little tipsy, so I ruled out Best Bitter, because I don't think it contained the appropriate alcohol levels. So, I've narrowed it down to a special bitter. Special bitters are quite common in pubs across the UK. More ordinary than even an ordinary bitter. They're easy to have a few pints and share with friends. For Bartlett's you can really share this brew with them. In fact, if you happen to vomit on a player after drinking this beer, they too will become nauseous and can keep spreading the love. Thanks for listening to Fermenting Azeroth. Follow me on twitter @fermentazeroth or visit the site, fermentingazeroth.podbean.com
2 minutes | Oct 26, 2013
Episode 16: Mountainous Ales
Hello everyone and welcome to episode 16 of Fermenting Azeroth: Your Brewing News from the World of Warcraft. I’m your host, Brewmaster Cohumulone. Bringing the segment back into some random beers found throughout the game, I came across one called Aerie Peak Pale Ale. This beer is only available to Alliance players and can be obtained from activating the on use function of a cloth helm called Miiren’s Drinking Hat. To me, this sounds like a pretty fun item and can be obtained by completing a quest in Hellfire Peninsula called The Finest Down. The Pale Ale part of it is what initially grabbed my attention. Pale Ales in general are one of my favorite styles of beer to drink on any given day. In general, a pale ale is going to be lighter in color than many of the world’s beers but this is not a yellow beer like a pilsener or a Munich Helles. A popular example of a pale ale, and one of my personal favorites is Sierra Nevada’s Pale Ale. This beer meets all of the general criteria for a style known as American Pale Ale. It has amber to copper color and tastes slightly like bread with hints of sweetness from the crystal malts used in the mash. This style can be a bit assertive with its hop character, but not so much as its big sibling, the IPA, or India Pale Ale. Being Ale from Aerie Peak, we know the dwarves have a big hand in this beer. This is no surprise, as we’re all well aware that our short stout brothers and sisters are truly masters of the art of brewing. Thanks for listening. Follow me on twitter @fermentazeroth or visit the site at fermentingazeroth.podbean.com
2 minutes | Oct 19, 2013
Episode 15: Fermenting Blizzcon Part II
Hello everyone and welcome to episode 15 of Fermenting Azeroth: Your Brewing News from the World of Warcraft. I'm your host, brewmaster Cohumulone. Continuing with our 2 part discussion on breweries to checkout while at blizzcon, I wanted to cover a couple places where you can have dinner and maybe stay a little later. As you recall, the last two that I covered were only tasting rooms and therefore their availability was limited. The first one I want to cover is called JT Schmid's Restaurant and Brewery. I've never heard of this particular brewery, but this is what makes it more fun. Trying new beers and breweries is all part of the adventure. JT Schmid's appears to have a fairly common beer list available, from a lighter beer lower in alcohol, through an IPA, and all the way up to an Extra Stout. As for food, expect a typical casual dining type menu. The last restaurant/brewery I'll cover is a small southwest chain called Oggi's Pizza and Brewing. Again, many of the beers are some that you may find at any given brew pub, but this one has a couple that I'd like to try myself. First, they have a Scottish ale on tap. These are quite malty beers, but if done well have a very biscuit-like flavor with a hint of peat. In addition, they currently have barrel aged beers available, which adds a little more complexity to the overall profile. Their menu is a little more comprehensive than the name suggests, so I recommend checking them out. I'll put links in the notes. Thanks for listening to Fermenting Azeroth: Your Brewing News from the world of warcraft. Follow me on Twitter @fermentazeroth or visit the site fermentingazeroth.podbean.com. JT Schmid's: http://jtschmidsrestaurants.com/ Oggi's: http://oggis.com/
2 minutes | Oct 5, 2013
Episode 14: Fermenting Blizzcon Part I
Hello everyone and welcome to episode 14 of Fermenting Azeroth: Your Brewing News from the World of Warcraft. I'm your host, Brewmaster Cohumulone. With Blizzcon right around the corner, I'd like to take a couple episodes to highlight some of the breweries near the Anaheim Convention Center, in hopes that everyone will be willing to go check out what the locals have on tap! The nearest is simply called the Anaheim Brewery. At 2 miles from the convention center, I'd say it's a quick bus or cab ride over. This one is a little different that others you may have visited, as it's only a tasting room for the brewery, and therefore closes at 9pm. Why cover it? Because it has one of my favorite styles of beer there, and one that isn't typically found in the US. Schwarz Bier, which literally means Black Beer. Unlike roasty darker beers many of your are probably used to, a Schwarz bier was designed to be similar to a light colored pilsner beer, just darker. This next one is also a tasting room attached to what is called The Bruery (spelled BRUERY). This particular brewery takes pride in bending the rules a bit on traditional styles and one that I am particularly looking forward to tasting is the Saison Rue. Saison, or "Season" in French Belgium is a pretty well known style of beer on its own. Highly carbonated, hazy, and a little peppery from the belgian yeast it's fermented with, it's looked at as a refreshing summer beer. But the Bruery has added Rye to it, which should give it a more amber hue and add some of the oils from the rye grain. Some folks even taste some other spicier notes specifically drawn from rye in beers, so this combination of rye and a traditional Saison sounds excellent. But if you want to taste these beers, you'll have to be there and gone by 10pm local time, because they do close a bit earlier. Next week, I'll cover two of the more traditionally viewed brew pubs nearby (you know, where you can sit down for a bite or hang with friends a little later into the night). But for now, this will wrap it up. Thanks for listening. Follow me on twitter @FermentAzeroth or visit the site at fermentingazeroth.podbean.com
2 minutes | Sep 4, 2013
Episode 11: In Distill of De Night
With Brewfest coming, I wanted to spend a few weeks going over some of the particulars of the items and breweries involved. In this episode, I evaluate the proper usage of the word "distillery" as it relates to the Thunderbrew Distillery.
2 minutes | Mar 9, 2013
Episode 2: Wort Stirring Rod
I'm starting a short series on the Stormstout Brewery. Not sure yet how many casts this will include, but it depends on what new things I find that I want to discuss. Thanks for listening!
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