En réponse à: ni.vu.ni.connu / Rentrée radio-canadienne
Suis pas trop télé. Pour dire la franche vérité, ces temps-ci, les émissions qui me plaisent le plus passent surtout à Télé-Québec (y compris Méchant contraste et autres émissions à intérêt social, ce qui est important pour un anthropologue).
Hier, un peu par hasard, ma femme et moi avons regardé quelques émissions radio-canadiennes, dont Les pieds dans la marge. Retonti ici en faisant une recherche pour une comparaison avec Pop Citrouille. Content de voir que c’est une YulBlogueuse qui en parle.
Ça nous a pris quelques minutes pour nous habituer au style d’humour. On savait pas du tout à quoi s’attendre, à qui ça s’adressait. Une de mes premières réactions était que ça ressemblait vraiment à Pop Citrouille, presque une émission-culte de ma jeunesse. Mais avec un peu de Bruno Blanchette (N’ajustez pas votre sécheuse), du Phylactère Cola, du Dans une galaxie près de chez vous, et même un peu de Têtes à claques. D’ailleurs, parlant de TàC, les nouvelles de CBC avait un segment sur le passage possible des vidéos en-ligne les plus connus au Québec (autre que Lynda Tremblay décoration sur YouTube) à la langue anglaise. La lectrice de nouvelles, un peu pincée, qui nous dit que Têtes à claques est… difficile à décrire. Precious! 😉
Pour revenir aux Pieds. C’est très absurde, évidemment. Débridé. Flyé, même. Mais aussi pas mal gutsy. Un petit côté scato, mais pas extrême ni même inapproprié. Ça semble s’adresser à des jeunes ados, mais sans être vraiment puéril.
Ça faisait longtemps que j’avais pas vu des émissions du genre. Et, honnêtement, ça m’étonne un peu de RadCan qui semble se cantonner dans des émissions très structurées, voire stiff.
tk… Tout ça pour dire que j’ai bien aimé et que je suis content de voir que le parallèle avec la mythique Pop Citrouille est bien attesté.
CBC’s Home Run did the second part of their “crash course” on beer, with their “wine expert.” For some obscure reason, they used a wit and a lambic as the main examples for ales. Comments made during the show had more to do with personal experiences of enjoying non-wine alcohol and getting drunk than with actual qualities of fermented beverages made with grain. We have a long way to go.
See my previous blog post (on the first part of that show’s “crash course,” talking about lagers). Here are my comments about this weeks discussion of ales:
This installment of Bélanger’s beer “crash course” is somewhat more appropriate than the previous one (although, lambics are usually not considered ales as S. cerevisiae isn’t necessarily the main fermentation agent). You might still consider getting help from one of several beer writers in Montreal. Some of them write in the local beer publications mentioned in my previous message, which has been reproduced here.
Not to be flip but, in Quebec, asking a wine expert to talk about beers is like asking a rugby expert to explain hockey. In Quebec, beer is more than a simple summer beverage and the craft beer industry across the globe is taking an interest in beer people in Quebec. It would make sense to dedicate a short segment of your show to quality beers in Quebec, especially if you get one of the numerous beer writers in Montreal.
What It’s Like Being Alone: The Series
Whoa! Didn’t expect that! Is this what people have been talking about, in my back?
Watched tonight’s episode about an American orphanage opening next door. Man! Funny, creative, technically well-made, even insightful! These guys (Frederic Fuchs, Marc Lougee, Bradley Peyton, and Orphanage Inc.) must have gotten some good stuff growing in their backyards.
Interestingly enough, IMDb votes are mostly at 10 and 1. Not for everyone. You’ve been warned.
CBC Montreal – Programs – Homerun
Norm Bélanger recently made a few comments about beer during one of his segments on CBC Radio One (listened to it on the Quebec This Week podcast).
My comments to them:
Glad to see beer is getting some media attention in a city which is getting international recognition for its beer scene.
Several factual errors slipped in this segment. The part of hops which are used in beer is in fact the flower itself, not the leaves. Typically, only female flowers are used. While hops are sometimes “macerated” in the beer (a process known as “dry hopping”), neither Schloss Eggenberg nor Moretti are brewed in this way, to the best of my knowledge. Hops are boiled in the wort to contribute bitterness and the length of this boiling process will determine the bitterness of the final beer (along with the percentage of alpha acids in the hops themselves). Hop flavour and aroma, on the other hand, come from late boil additions or dry hopping.
While lagers are typically fermented at lower temperature, the defining characteristic is the type of yeast used during their fermentation (Saccharomyces uvarum, formerly known as carlsbergensis). These yeast strains typically work from the bottom of the fermentation tank and are thus known as “bottom fermentating” yeast, while ale yeast (S. cerevisiae) works from the top of the fermenter and is known as “top fermenting” yeast. Yeast type affects the taste as ale yeast strains develop more of the fruity esters typical of Belgian and British ales while lager yeast strains tend to make for cleaner and crisper beer if it is used at lower fermentation temperatures. Some lagers are fermented at higher temperatures, such as California Common beers (Anchor Steam being the best-known example).
Wine glasses may work for some beer styles but are far from ideal for most. Snifter-style tulip glasses are preferred for some of the stronger examples of Belgian ales while pilsner glasses are closer to a flute.
Kilning temperature and method does affect colour but other factors are involved. Darker grains are not typically contributing more body than lighter grain. Guinness is in fact a very light-bodied beer (the impression of body comes from the nitrogen head and the general mouthfeel of the beer).
Too bad you didn’t focus on some of the many outstanding local breweries (i.e., not InBev’s Labatt breweries).
As for the more subjective aspects (beer being a summer drink, beer being somewhat less complex than wine, etc.), it’s hard to trust a wine enthusiast on other beverages but a training in wine tasting may not prevent someone from learning something about the wide world of beer (including the variety of its food pairings, some of the many seasonal varieties of the drink, the complexity of its aromas and flavours, etc.).
Information about beer is plentiful and it would be useful if your researchers could look deeper into the beverage. Montreal has a vibrant beer scene and your audience would surely appreciate the sophistication of the beverage if you could help them learn more about it.
You could also lead listeners to some of the following sites:
Beer guide to Montreal from a North American perspective
Beer guide to Montreal from a British perspective
Local organization for beer aficionados
Local beer publication
Another local beer publication
Yet another local beer publication
Local beer resource
Another local beer resource
Local brewing club
North American beer publication with Quebec coverage
Information about beer styles
General information about beer
Beer and brewery ratings
Thank you for your kind help!
Eventually, even the “wine people” of this world will give some credit.