This is an episode of the Libation Liberation Front podcast.
We were joined once again by our beer ambassador friend, Patrick Lucey. We started chatting a bit about some of John’s latest home brew but Patrick brought us beers this time from Germany. The first was from a garden we have talked about before, in Bavaria, an Andechser dunkel weisse. The other was from Berlin, Potsdamer Stange. Both of these beers are quite uncommon, even in Germany. Patrick described what about each attracted him to pick them up for sharing.
Our first beer, the simple but incredibly well made nature of the Postdamer Stange made me think of one of the beers we had at a recent trip to Bier Baron. A fellow beer enthusiast, whose cellar and knowledge is without equal, offered me a beer stating simply that it was very well crafted as a paragon of the style.
Patrick explained how Germany is going through a similar flowery of local and craft beer, much as the US did years ago. Some of this is a result of consolidation, some of the trend towards more interesting beer than even the traditional breweries offer. John asked a bit more about the overall cross section of beer, local and American, in Germany. I speculated about how it might evolve more in the coming years, just based on interest though Patrick offered what Germans consider an aggressive beer which isn’t anywhere near as extreme as even typical American craft beer.
Stouts are starting to appear in Germany, perhaps a better next step with the beer garden and beer hall culture we’ve discussed with Patrick in the past. Patrick mentioned that these are distinct from schwarz beer, a black lager, which John and I have had both imported and as interpreted by American brewers. This brought us back to consider where the Postdamer Stanger fits into the flavor spectrum of beer.
Where it fits, we all agreed it would pair well with food. Patrick shared some of the traditional food he enjoyed while visiting with his family in Germany. John asked for a little more, especially about pickling, an area of food culture that fascinates him, not in the least because of how it varies from place to place.
Patrick has talked about what he enjoys about Andechser in Bavaria, before. As we opened the second beer, from there, he explained a bit more about the history, especially of the Munich Octoberfefst but also the other festivals that happen around Bavaria. He talked about the picture and motto on the label, as well, which gave an even further flavor of from where this wonderful beer comes. As with the last beer, we talk about the style of this beer and comparable styles of beer.
John speculated about the similarities between Patrick’s two places of origin, Germany and Vermont. Patrick clarified that they are not as similar as his family loving both would suggest, other than perhaps the beer culture and passion, as distinctive as each may be from the other. We talked a bit more about the passion for local beer, including the trip his uncle made with some friends for another friend who was injured and wanted his hometown beer. I wondered if this was a broad genetic trait in Patrick’s family, one that has predisposed him to a role we certainly appreciate, as a beer sherpa. The ultimate expression would be Patrick becoming the first person to hand import a Heady Topper from Vermont to Germany in this regard.
You can grab the flac encoded audio from the Internet Archive.
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