Prud'homme Beer Certification
Prud'homme Beer Certification
When I created Prud’homme® in 2009, I wanted to use a name/word that was unique. The word ‘sommelier’ has long been associated with the stewardship of wine and it was my intent to distance beer from wine. Prud’homme, by definition, is a trust worthy citizen or a skilled workman. I found this to be appropriate when describing the essence of a beer expert. In addition, Louis Prud’homme was Canada’s first licensed brewer in 1650 and it seemed only fitting that the father of brewing in Canada be honoured with this certification program.
Prud’homme®, whether facilitated in person or on-line, is an interactive learning program designed with the participant’s best interest at heart. I welcome you to explore the three distinct levels and invite you to join me in the journey of a lifetime.
Beer education at its finest.
Roger Mittag
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How about covering Scotch Ale/ Wee Heavy?
That will be the next one we do but probably not until late April/May
While not my jam, I can appreciate the style for what it is.
Agreed - I do like them a bit more than West Coast if not for the balance. I just don't like it when they get too sweet.
Thanks Roger! I’d be interested in a Barley Wine vid.
Hard style for me to find but I will do my best - stay tuned Caleb - it may not be until May sometime.
Quads are so complex
Truly one of my favourite styles - it just allows you to pause and enjoy life
Only three LCBO locations in ON still have Sierra Nevada Pale Ale (two in Ottawa, one with an astounding 380 cans, and one in Niagara Falls while the one can listed in a Burlington location is incorrect according to the store or they can't find it). Meanwhile outside the USA, the beer is readily available in major markets in British Columbia, Alberta and the UK (probably others too). One can only hope that those in charge of beer at the LCBO will bring it in for the summer although I'd be happy to drink this outstanding beer year round. Sigh. But back to APAs and what they've evolved into today. When it comes to aroma and taste, I think for most casual drinkers today's APAs bleed into IPA territory. Probably more drinkable, but you have to have a pretty refined palate to discern the differences.
thanks for the comment Ves. It's easy to put the blame on the LCBO but that may not be the case. Many American breweries limit the amount of product they export and the distributor here in Canada may not have access to product. I agree - great beer that needs a permanent place on our shelves
Great session as always. Would it be worth considering adding a Scottish Ale and a strong Belgian Golden Ale like Duvel before you wrap up?
Good suggestion Ves - I'll give it some thought.
Kichesippi Beer Company makes a fantastic Eisbock, but it only comes out every 5 years. I had a nice one from Oranje Son last month. Paris Brewing also makes a great Eisbock. It's one of my favorite styles.
Thanks for sharing that info Rob - The best one I ever had was when I started in the industry in 1997/98 - Niagara's Eisbock was sold in Magnums and was so smooth, it blew me away. The guys that brewed it eventually became the brewers at Hop City.
Niagara Falls Eisbock! Thanks for jogging my memory although the only thing I remember is the large bottle that could be aged.
The best certification!
Love all these Trappist beer styles. Have tasted a majority of them, but I think what I really love is the balance that they bring to each style. Nothing boozy or over they top. The monks make great beer!
Couldn't agree more! I'm also in awe and perhaps some love with Trappist beers
Fell in love this beer (style) many years ago. So complex and can have some interesting pairings with food. They used to bring in a 500mL bottle that could definitely knock you out if you're not careful!
Thanks Harold - that's why it's now in a 330ml
When I try to disconnect the beer line the keg coupler spins and it is hard to hold in place with damaging the tap part that fits into the keg. You are using the faucet wrench but not holding the bottom part in place. How can you do that?
Hey Glenn - why don't we try to set up a virtual call so I can get a full understanding of what you need. You can email me at [email protected]
Thanks so much for the reply and offer @@prudhommebeercertification6390 - that so nice of you! I just sent you a video of the issue
Quads are a fantastic style. Unlike you I do not add the yeast.
thanks Rob - they are brilliant styles - do you mind me asking why you do not add the yeast? Personal preference or is that how you were taught?
@@prudhommebeercertification6390 personal preference. If I'm handed one with the yeast in it, I will drink it of course, but without is how I enjoy it most
Belgium is such a wonderful country for beer culture.
unbelievable beer culture - it's where I got my formal training and nothing can ever replace those experiences
Great beers. Plenty to choose from.
we are approaching that season when we can find more in retail - I just love the crisp refreshing nature of a good Saison
I am going to have to brew one of these.
I wonder how challenging it will be or will it be straight forward and just a German version of a Brown Ale
Just put a sweet stout on last week. Should be about carbonated
Brown Ales need to make a comeback.
no kidding - not sure why but I suspect there are still a lot of people afraid of the dark and are not willing to explore this easy-drinking style.
Wonderful style.
thanks for the comment Patrick - it really is a great style
Really interesting video Roger! Thank you
thank you Caleb
Last summer while in Buffalo, I picked up a bottle of German Altbier from Uerige brewery in Dusseldorf
There wasn’t a better way to show how effervescent are Saison beers! :D Jokes aside, I was surprised how foamy was Saison beer first time I poured one. Awesome looking beer nonetheless with that frothy head! 🍺 great style
Commenting for the algorithm, this channel need more exposure.
Thanks Tom - that's really kind
Totally agree!
Franziskaner Hefe Weisse is my choice for a weisse.
thanks Patrick for all of your comments - great brewery in Munich but sadly no product in Canada
Love a good kriek
First one I ever had was Belle Vue Kriek - I have always loved it but it's just not around anymore - there are some excellent examples from time to time
Love this style.
as you may be able to tell, so do I
Flux in Scotland ON makes a great Alt
great suggestion Rob
I’m always interested in classic German beer styles. And you’re right that we don’t see a ton of Altbiers around. I’m gonna go buy one soon!
Love British Beers. They do not get as much attention as they should in the modern brewing world.
I do as well Patrick - it seems like a lot of consumers are abandoning them in favour of more intense flavour profiles in American IPA etc. plus there's a lack of focus on marketing from the brewers
Thanks for the video.
Happy to provide this - these beers are mild in alcohol not in flavour.
I remember Molsons and Labatts brewing porters, Molsons out of their long gone Barrie plant. Not sure when the two gave up on the style, maybe 20 to 30 years ago? I think that in Quebec, Molsons was producing Champlain Porter, an old brand they picked up through a number of acquisitions, a bit longer. Other than remembering what the labels looked like, I have no recollection of the taste profiles.
those were great beers and they only stopped in the late 1990's producing them
My grandmother always referred to a bottle of Guinness as a bottle of porter, while a draught pint was a pint of stout. Same drink, but in her mind porter came in bottles, stout on tap.
That is such a cool story
Fullers is my favourite example of this style. Haven't had the eagle one but your description of that would copy-paste to Fullers.
Fullers always makes great beers and I am sad that Asahi has chosen not to support Fullers in Canada
I also love this type of mug! And love a good English style Bitter too 🍺
it is a beaut - I love these beers because they are complex but easy to drink
Stout is the style that lends itself to other flavours very well, especially 'desert' flavours' It's also surprisingly good as a session beer, again the nitro versions really help for this.
Fully agreed - thanks for commenting and for tuning in
Smithwick's is what I call Ruddy in color
maybe one of the best descriptors ever
Indeed I really don’t see this style a lot. A brewery very close to where I live make a British Mild so I’m definitely gonna try it. The style seems really interesting.
it is an interesting style and I suppose it falls into cracks - lots of body and flavour but low in alcohol
Another great vid Roger! Thanks for the lesson
thanks Caleb - glad you are enjoying them - lots more to come
Awesome classic beer style! One of which made me a beer drinker!
Nice!
I enjoy these style sessions very much, keep ‘em coming! 🍻
Thanks so much and don't worry - there's at least 35 planned and maybe more
@@prudhommebeercertification6390 nice 🍻
My palate hasn't learn to embrace the vivid bitter note from the German Pils; I prefer the German Helles. But when I do reach for a Pilsner I find the Czech style to my liking. Czechvar (i.e. Budvar) moreso than Pilsner Urquell (more bitter than Czechvar). Maybe one day I will come across a German Pils with a subtle bitter note in California.
Yeah - I get it but there are brands in the style that are a little less bitter - Warsteiner and Bitburger are two excellent ones without the huge bitter finish. BTW - Czechvar is a Czech Pale Lager similar to a Helles and Urquell - well that one has a lot of bitterness but it arrives softly and hangs out a bit longer.
@@prudhommebeercertification6390 I have always wondered why Czechvar is labeled a lager but also referred to as a pilsner online. Either way, it's delicious. I just need to work on building a beautiful Czech foam from a bottle.
Great video! Thanks Roger
thanks as always Caleb - glad you are enjoying them
Thanks Roger! Consider my TFK satisfied (until your next instalment). Belated happy birthday wishes.
thanks Steve for the wishes and the shameless plug for TFK
Another great vid!
thanks Caleb - glad you are enjoying them.
Thanks so much Caleb
Good to hear weissbier can sit in bottle for some time. Do you have a rule of thumb on how long a bottle can sit on shelf before it's flavor declines?
Bottle only - not cans. At least 1 year before you notice any change. Then, the changes will be subtle. Oxidation is a dulling of the key aromas and flavours. It might also get a bit darker as the yeast ages.
Had a very interesting pairing with this beer at the BeerBistro many years ago. My server paired an ice cream for dessert (and for the life of me I can't remember what flavor it was) with it, and I was skeptical at first, but it was a nice match. Don't be afraid to push the boundaries!
that is always an interesting beer to pair with. Nice memory Harold
This video series is excellent!
thanks very much Caleb
Welcome the call to explore outside our comfort zone.
I love that you are getting so much out of these videos - thanks for continuing to enjoy and comment
Bring on the bocks: dopplebock, maibock and weizenbock.
Creemore just released UrBock and Aventinus is in the LCBO
Nice, the best beer in the world... finally. Correction though: the coolships you described is NOT where fermentation takes place (that's the barrels), it's where the cooling down happens... it's only inoculated there.
thanks for clarifying this for me.
I thought I would add another note on this - Koelschips are designed for two things - the first is to cool the wort down and the second is to allow the yeast to come in from the outside - inoculation happens and some of the fermentation also occurs but it can continue in the barrel (Foeders)
Well timed video; looking forward to #2. I am looking to try my first Lambic in the US. I am a bit confused between something described as a Belgian Fruit beer - like Delirium Red and Choufee Cherry - and a lambic. Sometimes I see Delirium Red described as a Fruit Lambic. Is a Belgian Fruit Beer and a Fruit Lambic one and the same?
thanks for the comments and I'm glad you like the content. Fruit is a welcome addition to most beers in Belgium. Delirium Red and Chouffe Cherry at not Lambics though. The geographical protection requires the Lambic to be made in a 15 kilometre radius around Brussels. They are spontaneously fermented and aged in wooden barrels. The other beers do not have the complexity that comes from that fermentation and aging process. Plus Lambics are a little acidic and musty.