- Beer: Jamie – Maudite, Garrick – Hofbrauhaus Maibock
- Planet Kubb Network Update
- Garrick’s beer judging class
- Piwik and how awesome it is
- The most meaningful kubb team statistic is – and how it could impact game play.
- An inordinate amount of time talking about baseball.
- Kubb & Koffee #3
The Road to Beer Judging Certification: European Amber, Dark Lager, Bock
This week we worked our way through European Amber Lagers (3A. Vienna Lager, 3B. Oktoberfest), Dark Lager (4A. Dark American Lager, 4B. Munich Dunkel, 4C. Schwarzbier) and Bock (5A. Maibock/Helles Bock, 5B. Traditional Bock, 5C. Doppelbock, 5D. Eisbock)
The overwhelming attribute of these 3 styles is a prominent toasty, sweet, and complex malt aroma – like the crust of freshly baked bread (melanoidin). Still little to no hop aroma or flavor. Again the hops only job is to cut the malt sweetness and provide a dry finish.
Cumulative Statistics:
IBU: 8 – 35
SRM: 6 – 22 (gold to brown)
OG: 1.046 – 1.072
FG: 1.008 – 1.018
ABV: 4.2 – 7.4%
(notice all but OG & SRM are very close to last week's Light Lager & Pilsner styles)
While the Oktoberfests and Doppelbocks are still plentiful this time of year, the Maibocks are scarce, the Eisbocks are endangered. A visit to 5 of Twin Cities’ best beer stores (Four Firkins, Ale Jail, Merwins, SAV #1, and SAV #2) proved Traditional Bocks are extinct.
Even though my time in Germany introduced me to many of the beers from tonight’s selection, some pleasant surprises came up in the rankings. The Hofbrauhaus Maibock was an amazingly delicious and accurate example of a Maibock; pale, dry, malty, sweet, balanced, clean. Similarly, the Köstritzer Schwarzbier was an outstanding surprise; dark, clean, smooth, and roasty (just this side of burnt). Again, highly recommended. The biggest surprise came from Baltika #4 – this Russian interpretation of a Dark American Lager was clean, with a toasty rich malty aroma followed by a malty dark sugar taste and slightly sweet finish. Very enjoyable.
Tonight’s Ranking (using BJCP’s 0-50 scale)
- 49 – Hofbrauhaus Maibock (Maibock/Helles Bock)
- 46 – Paulanar Salvator (Doppelbock)
- 45 – Köstritzer Schwarzbier (Schwartzbier)
- 43 – Haacker-Pschor Oktoberfest (Oktoberfest)
- 41 – Ayinger Altbairisch Dunkel (Munich Dunkel)
- 39 – Spaten Optimator (Doppelbock)
- 39 – Spaten Dunkel (Munich Dunkel)
- 39 – Paulanar Oktoberfest (Doppelbock)
- 37 – Baltika #4 (American Dark Lager)
- 36 – Hofstetten GranitBock (Doppelbock)
- 35 – Capital Amber (European Amber Lager)
- 34 – Shiner Bock (American Dark Lager)
- 34 – Capital Eisphyre (Eisbock)
- 32 – Sam Adams Black Lager (Schwartzbier)
- 20 – Hofstetten HellenBock (Maibock/Helles Bock)
“I have already been to that site”
@ 1:36:00
Such a fun interview.
Eric – thanks for helping spread PlanetKubb.com to the other side of the planet.
6 Players are Too Few, 10 is Better
Coming out of my third kubb tournament of 2012 and my first 6-player tournament, I’m even more convinced a 6-player kubb team is an awkward number.
This year at U.S. Nationals this year Jamie, Jim and I played under the Kubbchucks banner. I was the primary inkastare – for something like 9 hours non-stop. After the hundredth time inkasting 8 kubbs in the hot Midwestern sun, I was exhausted and didn’t want to aim and throw another god damn piece of wood.
So – first off, it’d be really good to have 2 inkastares – neither of which throw batons. At minimum a relief inkastare. Ideally, someone that can consistently inkast deep, ~7m.
That brings us up to 8 players.
There’s also huge value in having someone just watch the pitch and coach the players – both the baton throwers and the inkastares. Some one to build strategy against the evolving pitch and keep players conservative.
9 players.
In Dallas this year, the Kubbchucks had 7 players. Rotating a player in and out as we saw fit. The relief and flexibility this 7th player provided was instrumental in helping us reach the Quarterfinals.
10 players.
A serious team with enough energy and management to power through a championship bracket. And a damn lot of people behind the pitch.
Until I can build out this super team, I have a strong preference for 3 player teams.
Breaking Habits
This afternoon, I fought with both an iPhone 4 and an Samsung Galaxy S to find the answer to a question both promised to make easy and straight-forward.
Neither did for completely different reasons.
The keyboard on the iPhone is complete crap, slow with a counter-intuitive spell checker. The Swype keyboard on the Samsung made text entry easier though the GPS and bandwidth speeds on the were tedious and spotty to the point of useless.
In the end, turns out – we really didn’t need to use either. Where we were going was obvious and intuitive – once we got there. But, that’s not what the smartphone ads say.
The Road to Beer Judging Certification: Light Lager and Pilsner
This week’s BJCP class was Light Lager and Pilsners – which is to say, beer I haven’t drank in 15 years.
And oh how the quickly the memories returned; the smell of DMS and hormonal college kids in a cramped basement, the epiphany that is the first sip of a Spaten Pils, constantly asking yourself ‘where did I go wrong?’ with each sip of Grain Belt Premium.
Even though there are 8 substyles across these 2 styles, the range of characteristics is quite narrow. Cumulatively:
IBU: 8-45 (human taste range is 8-100 IBU in beer)
SRM: 2-6 (straw - gold)
OG: 1.028-1.060 (water is 1.0)
FG: 0.998-1.017 (again, water is 1.0)
ABV: 2.8-6.0
In other words, these 8 substyles range from highly carbonated water to highly carbonated, slightly sweet, crisp water. The only function of the hops is to balance out any malt sweetness. The lack of any flavor characteristics means flaws and defects are not only more noticeable, but both more likely and more common. The DMS from the corn or pils malt can quickly dominate. The same for issues caused by poor handling (skunky, light struck, old). These are very fragile styles. It is only in the high ends of these styles that any positive characteristics other than high carbonation levels become noticeable. It’s only in the German and Bohemian Pilsners that a hint of hop flavor and alcohol are both noticeable and appropriate.
Yes, despite the narrow characteristic range and propensity for defects – there was a surprising breadth across the tastings. If you concentrate – it is possible to notice a definite difference in carbonation, mouthfeel, and flavor between Miller High Life, Miller Lite, and Miller Genuine Draft.
Across the board, there’s a refreshing crispness that is both a significant characteristic of the all the styles and most often absent from the tastings. Instead, there’s frequently a dull flatness or wet cardboardy-ness. Not ideal.
-
Overall Ranking:
- Spaten Pils (German Pilsner)
- Staropramen (Bohemian Pilsner)
- Left Hand Polestar Pilsner (German Pilsner)
- Coors Light (Light American Lager)
- Miller High Life (Standard American Lager)
- Miller Genuine Draft (Premium American Lager)
- Amstel Lite (Light American Lager)
- Miller Lite (Light American Lager)
- Dortmunder Gold (Dortmunder Export)
- Avery Joe (Classic American Pilsner)
- Grain Belt Premium (Standard American Lager)
I wasn’t looking forward to these styles. I fully expected to be holding my nose and choking down bad beer (just like in college). In the end, it was quite enjoyable (just like in college).
Open Loop #4 – Enough Win for Everyone
- Beer: Garrick‘s drinking his Roggen Brett (with Brettanomyces) and Lakefront Brewery Wisconsinite, Jamie‘s enjoying a Fulton Sweet Child of Vine
- Dallas Oktoberfest Kubb Tournament (also see the Kubbchucks at 2012 Dallas Oktoberfest Kubb Tournament writeup)
- Planet Kubb Sites
- Stapp King
- Molkky
- Comments on Dallas sets
- Jamie went to Iceland
How To Create Default Posts or Pages in a WordPress Network Site
Add this to your default theme’s functions.php
function grv_create_default_pages() {
// Create New Default Page
$args = array(
'name' => 'new-default-page',
'post_type' => 'page',
'post_status' => 'publish',
'showposts' => 1,
'caller_get_posts'=> 1
);
$default_page = array(
'name' => 'new default page',
'post_title' => 'NEW DEFAULT POST TITLE',
'post_content' => 'lorem ipsum dolor',
'post_status' => 'publish',
'post_author' => 1,
'post_type' => 'page'
);
// Insert the New Page into the database
$new_page_exists = get_posts($args);
if ( empty($new_page_exists) ) {
$new_page = wp_insert_post( $new_page );
// Uncomment if you've a custom template that should be applied to the default page
// update_post_meta($new_page, '_wp_page_template', 'custom-tempate-page.php');
}
// Wanna add some default links? Here you go.
$linkdata = array(
'link_name' => 'Garrick van Buren',
'link_url' => 'http://garrickvanburen.com'
);
$link_id = wp_insert_link( $linkdata );
}
add_action( 'after_setup_theme', 'grv_create_default_pages' );
everything’s unbroken
Rations
Damn straight.
On a related note – I haven’t applied any of Apple’s updates to any of the MacBooks in the house for at least the last 6 months, likely longer. This increased continuity has made MacOS feel more invisible to me than ever.