Brewed – promoting the artistry and passion behind craft beer, homebrewing, and the art of fermentation.
Palate – sharing my brewing and culinary experiences with established and continously growing communities of likeminded individuals as I continue to enjoy the never ending journey of developing my palate.
I am a 34 year old homebrewer, craft beer enthusiast, and home chef (glorified foodie) living in northern New Jersey (after 10 years in NYC).
My craft beer journey started when I began trying Belgian, German, and other international beers while living in Israel for 2 years after High School (2004-2006). Since then I’ve developed a passion for developing my palate and sharing my experiences with others. This passion has been bolstered and enhanced by my home-brewing which I’ve been doing for 10 years (more consistently since getting married in July of 2013). That being said my opinion is that each beer (commercial or home-brew) represents a new experience in developing your craft beer palate and not a way to “one-up” your fellow craft beer drinkers. To quote respected beer writer John Holl…”What it really comes down to is enjoying a glass of beer with good company regardless of the beer’s pedigree.” In turn, since shifting my focus to developing my homebrewing skills and knowledge in November 2013, I’ve found that I enjoy the experience of trying new craft beers more because I am no longer worried about whether I’ll be able to try the latest beers that avid craft beer drinkers are clamoring over.
Next, in terms of my beer palate…Although I tend to drink saisons, IPAs, and darker beer styles more often than others. I have a soft spot for Belgian beers, German beers (especially well done pilsners, wheat beers, and doppelbocks), and barrel aged beers; some of which I buy when I’m in the mood for a “treat” or change of pace. I feel that part of appreciating what beer has to offer and developing one’s beer palate means going out of your comfort zone, and or trying styles specific beers you may have not liked that one time a friend let you try a beer that he or she swore was amazing. However, I admit that some styles are an “acquired taste”. The way I choose which beer to drink is by which beer flavor characteristic I am in the mood for e.g. roasty, hoppy, malty, spicy, complex etc. Lastly, at times I feel I need a refresher course and buy a beer from a style that I have not tried in a while, so that I can do my best to avoid getting “stuck” in my comfort zone.
One of the benefits of putting in the effort to develop one’s palate through drinking and brewing craft beer is the ability to gain a deeper appreciation for and ability to pick out nuanced aromas and flavors in whiskeys, wines, and other handcrafted beverages (spirits etc). This has been a helpful tool in helping me plan menus for meals that I either host or attend and turn friends who usually drink wine etc. on to craft beer through food pairings. It has also sparked my 2019 entrance into mead making.
“Foodie/Home Chef Bio”
Though it may seem somewhat cliché at times. I’ve always identified the time that I spent in the kitchen with my mom as a child and especially as a teenager as when my love for cooking started and how I developed such a deep curiousity to figure out how complex tasting dishes are created. I distinctly remember mashing up and mixing together all of the food on my dinner plate and calling the resulting mixture a “soufflé” as a young kid.
Truthfully, my current cooking skills began to develop as a result of my mom’s teaching me to cook dinner for our family on night’s that she stayed late at work or needed help cooking weekend meals. I took her recipes and techniques to my 2 years of religious study in Israel where I tasted and experimented with even more new flavor combinations. Then during my senior year of college I moved into an off campus apartment and therefore had more freedom to cook both my mom’s recipes and develop recipes of my own. As the years went on, opportunities for developing my palate, cooking skills, and thirst for exploring as many cuisines as possible only increased. Since getting married in July 2013, my amazing wife has been a great cheerleader and taste tester as I’ve made strides in cooking new dishes and baked goods for our family and friends. With each cuisine that I’ve chosen to explore, baking and cooking method that I’ve learned to incorporate into my repertoire, and successful end result. I’ve felt like I’ve achieved a new level of home “chefitude” and/or gotten closer to becoming a “full-fledged foodie”.
Bringing it all together
In turn, my goal for The Brewed Palate is to share as many of my home-brewing, fermentation related, and cuilinary experiences with you as possible in order to enhance your personal journey through palate development, brewing your best beers, and pursuit of culinary curiousities. Cheers!
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