Beer Forum

I loved Sundays show, lots of great "beer informacion." But was I the only one that didn't quite get Brian Hunt? He's full of great info, but I could never tell if it was real info, or if he was just BS'ing. He uses the same tone of voice regardless.
For instance:
Do I really need a higher calorie beer if the pint is cold, so that my body will have the energy to warm it up to body temp?
Definately sounds like B.S., but listen to him say it. He says it like it is absolute fact.

I tend to agree with you. Personalities like that are more effective in a face to face setting, where you can pick up on other non-verbal clues. I am working my way through the podcast and I have gotten lost a couple of times and had to back up to figure out what is going on. I am right at the part where they start talking about his beer, so maybe I will be more in to it, but I have essentially tuned out the first 2.5 hours of the show. I am not much of a history buff, even brewing history, and I don't do a lot of hypothetical thinking, so the topics discussed so far just didn't peak my interest.

I am sure there are a good number that enjoyed the show, so I will check back in next week for end of Beta testing and the re-appearance of Dan Gordon.

All in all it was a good show. I did end up fast forwarding thru much of the Brian Hunt "What if ingredient X were grown in region X" discussion. I seemed to have got the point after the first 5 minutes of that subject, but it seemed to just go on and on...

A little frustrating to listen to if you are a loyal BN listener, but every now and then you need a show like this to shake things up a bit. Brian Hunt is an interesting guy...although not someone I could likely work with or for....

Just my 2cents

What if malted barley were native to the U.S. didn't go anywhere, other that him talking about regional water. Big deal, this is a recap for most of us and not enough info to do anything with if you're not up to speed on water. He didn't want to go into any recipe or technique specifics on his non-hopped beers, probably because he is overprotective of his recipes.

He doesn't know as much as he thinks about saisons. Saision Dupont is made with 100% pils malt according to various sources. He said it was 30-45% wheat. I took offense to his strange rant about people that don't know fuck-all about brewing saisons in the states. How does this differ from any other beer style? People brew shitty IPA's all the time, does that make him cry too?

Beer recipe programs do not, nor have they ever, promised to taste a beer for you. It's just a way of taking out some difficult math and keeping track of records. I agree that tasting beer is the most important part, but using a recipe programs doesn't prevent you from doing that, and none of the brewers we love would amount to shit if they couldn't taste their own beer critically.

Basically I think he likes to be a colorful personality who stirs up the shit pot from time to time, and makes an ass of himself in the process. He might be more likeable in person but it was somewhat lost on me in the radio version. I tried some of his beers at NHC, the redwood tip beer was surprisingly good, but I have to say I lost a little respect for him after hearing him on the Sunday show.

Chupa LaHomebrew wrote:What if malted barley were native to the U.S.

What if I sprouted wings out of my ass and flew around the room? Huh, Brian? What about that one?!?

Chupa LaHomebrew wrote:What if malted barley were native to the U.S. didn't go anywhere, other that him talking about regional water. Big deal, this is a recap for most of us and not enough info to do anything with if you're not up to speed on water. He didn't want to go into any recipe or technique specifics on his non-hopped beers, probably because he is overprotective of his recipes.

He doesn't know as much as he thinks about saisons. Saision Dupont is made with 100% pils malt according to various sources. He said it was 30-45% wheat. I took offense to his strange rant about people that don't know fuck-all about brewing saisons in the states. How does this differ from any other beer style? People brew shitty IPA's all the time, does that make him cry too?

Beer recipe programs do not, nor have they ever, promised to taste a beer for you. It's just a way of taking out some difficult math and keeping track of records. I agree that tasting beer is the most important part, but using a recipe programs doesn't prevent you from doing that, and none of the brewers we love would amount to shit if they couldn't taste their own beer critically.

Basically I think he likes to be a colorful personality who stirs up the shit pot from time to time, and makes an ass of himself in the process. He might be more likeable in person but it was somewhat lost on me in the radio version. I tried some of his beers at NHC, the redwood tip beer was surprisingly good, but I have to say I lost a little respect for him after hearing him on the Sunday show.

I agree. Often he talks in absolutes and as if he has everything figured out. I have a feeling he may be using hyperbole to get a point across. makes me not take much of what he says seriously. I doubt he thinks brewers in Colorado shouldn't be brewing brown beers. If he does, then he is a wacked out uni-brewer spewing absolutes in diatribes. Come on...He shares his hop field with Vinnie. I would have liked to hear him challenged a little more on some his statements.

I have just made it another 20 or minutes and I just got to the Saison part and I honestly can't take any more of him. In addition to the points that Chupa pointed out, I just find him to have a "nails on a chalkboard" effect for me. I think it is just a combination of his spaced out tangents, douchy voices, know it all overtones and his complete unability to drop F bombs appropriately. He almost sounds like me trying to cuss when I was 11. The words never seemed to flow right, but I sure felt like I was king shit when I said them.