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BTV - 11 - BTV Tasting Notes


Original postdate: July 16, 2010

- A whole lot of tasting notes!

We've received viewer requests that we go back and revisit some of the beers that we've brewed in past episodes now that they are ready to drink. Here are tasting notes and self-critiques on Northwood/Worth Pale Ale (Ep. 3), Jake's ESB (Ep. 5) and the experimental Tomax + Xamot (Ep. 9). Brew them and tell us what you think!

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Northwood Pale Ale recipe

Jake's ESB recipe

Tomax + Xamot recipes

Chip's Patersbier Blog

Chip's Sasion Noire Blog

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Reader Comments (13)

Is your puppy part Norwegian Elkhound?

July 16, 2010 | Unregistered CommenterKelly

Mike is on vacation, so I'll field the question about his dog, Resa. She's all German Sheperd as far as I know....but then again, what do I know?!

July 16, 2010 | Unregistered CommenterJake

Looking forward to the grains to glass boys. keep up the good fight.

July 16, 2010 | Unregistered CommenterEric

a hearty +1 to the grain to glass comment above!

keep up the good work!

July 16, 2010 | Unregistered CommenterSean

Hereupon known as the Dawson Effect: that lemony, buttcrack-like odor caused by certain spices in beer.

July 17, 2010 | Unregistered CommenterJohn Ditty

So it's back to work for the boys after the beer break. Somehow I never get back to work after a beer break!

July 19, 2010 | Unregistered CommenterMark Pasquinelli

I've been brewing for a few years, but haven't developed the pallet to determine a good finish or subtle tastes discussed. Any suggestions? Others that have tried my beer have given very positive feedback. The only negative comment from a friend of a friend was to work on the finish - which I have no idea how to do. I do like Brewing TV! It is the best!

July 20, 2010 | Unregistered CommenterHatTrick

@ HatTrick - the best thing you can do for the finish of your beer is to quit supplying it to the unappreciative! J/k.

If you're so inclined, submitting your beer to a homebrew competition is probably the best way to get purely objective feedback from an educated palate, and probably some tips to boot.

Honestly, the three things that have helped me learn the most ... the four things that have helped me learn the most were taking the BJCP exam, talking with other homebrewers, reading books about beer and how to taste it, but most of all just brewing and taking lots of notes.


July 21, 2010 | Registered CommenterDawson

@ Hat Trick. This is a great book on the topic:

July 22, 2010 | Registered CommenterChip

just one thing, where did you get that big brown bottle from and how much does it hold?

July 25, 2010 | Unregistered CommenterM Ford

@ M Ford:

It's a 2-liter growler and it came from Northern Brewer:



July 26, 2010 | Registered CommenterDawson

Hey, what was the fermentation temperature for the Lemon Butt and Hoppy Saison? I heard you need to ferment Saison yeast warm to get the phenolics and esters you want.

August 12, 2010 | Unregistered CommenterBDog
July 22, 2017 | Unregistered Commenterrana

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