Thursday, October 6, 2011

Indiana BrewHaus Radio Half Hour Episode 4, Brew Bracket

Hey Beer Lovers!!

Here is the latest episode of the IBH Radio Half Hour!! This week we were fortunate to have Ryan Coyle from Brew Bracket on the show to talk with us about his upcoming event on Saturday. Be sure to check out the IBH Drinking Game posted on the blog. The word to pay attention to is "stout". Here are the show notes for you to follow along with:

Indiana BrewHaus Radio Half Hour
Episode 01-04
Host: Nate Shultz
Co-hosts: Jared Brown, Benjamin Sutton
Guest: Ryan Coyle from Brew Bracket
Hello everyone, and welcome to the fourth episode of the Indiana BrewHaus Radio Half Hour where we talk about all things beer: tasting it, brewing it, and discovering new ways to enjoy it. I am your host, Nate Shultz, ever-recovering beer junkie and aspiring radio personality. I am sitting along-side my two enablers and co-hosts for the evening, Mr. Jared Brown and Mr. Benjamin Sutton! How are we this evening gentlemen?
Before I introduce our guest for this week’s show, it is time again to introduce a new rule to the IBHRHH Drinking Game posted on the blog. Right now we have a few rules to the drinking game. By the way, I’m not sure if any of you realize this, but we in the studio are playing along with the game as well so if you are listening to this anywhere but in your car...there should be a beer in your hand!
Alright, this week’s rule must drink...every time we say the word “stout”. This applies to this week’s show, because that is, in fact, our beer of the week. But, we will get to that later.
On to this week’s guest! From brew bracket, the area’s hottest new beer competition, Mr. Ryan Coyle!
Question for Ryan:
  1. What is Brew Bracket?
  2. When did it begin?
  3. What made you want to start a tasting competition?
  4. Who is going to be competing this round?
  5. What type of beer will they be competing with?
  6. What charity will you be donating some of the proceeds to this time?
  7. Tell me a little background? Are you a homebrewer?

All this talk about stouts is making me thirsty. Let’s get to this week’s featured style which is as I mentioned earlier, the STOUT!!

Let’s talk about the style itself:
The origins of stout beer are about as clear as the beer itself. Many believe that this style of beer stemmed from the porter style. Some people say “stout” was used to describe high gravity porters. Honestly, I nor many people in the beer community know what to truly believe. One thing is for sure, it is an English Style.
Stouts have a number of variations that have developed over the years.
Dry or Irish Stout - Usually lower in alcohol and lighter in flavor, but very dark in color. Most recognizable would be Guinness, Murphy’s or Beamish
Imperial Stout or Russian Imperial Stout - Higher in ABV because it was originally brewed and exported to Russia during the reign of Catherine II
Porter - This is the style of beer stout is thought to have originated from. Although some would argue they are interchangeable.
Baltic Porter - Higher alcohol content (to remain stable in cold weather) than a typical porter and is typically brewed in Scandinavia, Other parts of Northern Europe, and Russia. Said to be originally brewed as a top-fermenting ale, is now widely brewed as a lager.
Milk Stout - Stout containing lactose, a sugar derived from milk. Unfermentable, typically added to provide sweetness, creaminess, and calories to beer. Once given to nursing mothers.
Oatmeal Stout - Stout made with up to 30% oats. Oats were added to beer for their flavor, but too much could give it a bitter or astringent taste.
Chocolate Stout - Stout brewed with larger amounts of chocolate malt. Some even brewed with small amounts of chocolate.
Coffee or Java Stout - Brewed with black patent malt and typically ground coffee is added.
Oyster Stout - I personally think this one is disgusting. Some beers are actually brewed with a hand-full of oysters in the barrel. Others just use the name to imply that it is suitable for drinking while eating oysters. 

Homebrew tip of the week: Aging or lagering beer. Beer, although drinkable immediately after fermentation, is always better when it has had a chance to sit, settle and cool. This allows for the particulates that are present in the beer to settle to the bottom and for the beer to “brighten-up” or become clearer. My rule of thumb is to keep the finished, bottled beer in the fridge for at least 2 weeks, longer if possible. I have aged beers for up to 1 year. Like all things, beer has a shelf life. Don’t age it too long because it is likely that your beer is unpasteurized and could spoil. Remember...age...age...age.

Beer releases in the upcoming weeks:
Bier Brewery: Pumpkin Ale, Dirty Farmgirl, Oktoberfest

What have you been sipping on this week/ recommendations for the week upcoming?
Jared - Leiney Oktoberfest
Ben -Beck's Oktoberfest/ Sam Adam's Double Bock
Jim - Left Hand Milk Stout
Ryan - Bier Brewery Smoked Brown/ New Belgium Hoptober
Nate - Bier Brewery Dirty Farmgirl/ Triton Fieldhouse Wheat

Thanks everyone for joining us this week on the Indiana BrewHaus Radio Half-hour.  Special thanks to our guest Ryan Coyle from Brew Bracket for being with us tonight and talking with  us about the stout tournament this weekend. Snag your tickets online for the Brew Bracket which is going on this Saturday October 8th from 12:30-5pm at the Indiana State Fairgrounds. You can follow brew bracket on twitter @brewbracket or their website at for ticket information.. Thanks to my co-hosts, Jared, which you can follow on twitter at @jaredbrown, and Ben which you can follow on twitter @thepact or at
You can also follow me on twitter @nshultz or go to for more episodes of the IBH Radio Half-hour, blog posts, drinking games as well as updates on what is going on around Indianapolis.

This was the Oyster Stout I mentioned on the show:

The picture of my spilled drink will be up as soon as I can!

Nostrovia everyone!


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