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Pales In Comparison 2 Comments »

In this podcast, Master Cicerone Mirella Amato is joined by two featured guests: Cookbook author David Ort from, and Historian and beer writer, Jordan St.John at

These two beer writers are tasked with identifying the OCB-brewed American-style pale ale in front of them by asking a series of six questions … can you beat them to the correct answer?

About our two guests this month:

Jordan St.John is a Certified Cicerone, Beer Writer and Historian who trained as a brewer but opted out of having to clean all that equipment. He deals with elaborate concepts and total nonsense at

David Ort is the author of the Canadian Craft Beer Cookbook, a freelance food and drink writer, and the web editor at Follow his writing on all things from beer to Toronto restaurants on his site at or on Twitter @ortdavid


2 Responses to “Pales In Comparison”

Beersplaining with the OCB podcast : David Ort – Beer Food Travel Says:

[…] over to the OCB website to listen to Mirella, Jordan and me in Pales in Comparison; […]

DavidB Says:

I found this discussion rather strange, at least based on my own tasting profiles and preferences among British, American and other IPA styles. To me, the British IPA styling is the least hoppy and very easy to identify (and dismiss). North American versions of the IPA show definite hop character with high levels of variations based on the hops used, while the APA is definitely hops-out-front with high citrus tones dominating. And having traveled extensively around the Pacific rim, I disagree with your guest who claimed there’s a Japanese or even Australian style of IPA…except for one Korean brewery I have yet to find a craft beer from the other side of the Pacific with any clear or distinct hops character as displayed by our North American IPAs/APAs. Same for South Africa. These parts of the world are just moving out of the watery, low-hop-flavoured lagers, so brewers are wary of over-hopping their ales and present rather timid variants at the moment. I am sure they will become more adventurous, but for the moment their market is not very hop friendly as ours have become. Even the Brits find our hop-forward IPAs/APAs too assertive for their palate. (In this it reminds me of how American and Australian wines came onto the world stage during the 70s/80s with their much more assertive fruit character over their “refined” European counterparts and how they didn’t make inroads in Europe but went on to dominate tastes in much of the rest of the world.)

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