Wednesday, December 31, 2008
Tuesday, December 30, 2008
Here is the recipe:
Crystal 60L .5#
(+ 1#rice hulls) 
Total grains: 12#
Total IBU's: ~66
Yeast: WLP029 German Ale/ Kölsch Yeast 
Ferment @ 65F
 I like to brew styles that are hard to find
 This way its hard to compare and be dissapointed :)
 1st time using rice hulls, it made brew day easy
 I had 2 yeast sitting in my fridge, did not want to purchase another. The other was Wyeast Ringwood 1187
UPDATE: The Steam beer(s) is trucking along at a constant 55F.
Monday, December 29, 2008
Oh, there was an accident the 1 gallon blueberry mix blew off the airlock and has been fermenting exposed for a few days....oh well we shall see where this experiment takes us...
Blueberry Appleweizen 08'
Sunday, December 28, 2008
After the research and talking to a couple local pro brewers we decided on this recipe. I went a bit further and made an additional experiment.
South Coast Steam Beer
O.G.: 1.058/F.G.: 1.012/IBU's: 29.5/ABV: 5.9%
Maris Otter 1.5#
Munich 10L 1.5#
Crystal 40L .5#
Crystal 10L .5#
Hop schedule: 
Cluster .75oz @ 60' @ 7AA's
Cluster 1oz @ 15'
Cluster 1oz @ 1'
Yeast(s):  
(a) San Francisco Lager - White Labs (4 gallons)
(b) Saflager S-23 (1 gallon)
 He will be using Northern Brewer hops
 Both beers are currently fermenting at 56F. My friends experiment is @ 50F. So much for controlling variables...
 55F, average temperature in San Francisco
 Dampf is German for Steam
Friday, December 26, 2008
I believe that yeast are, or can, be your best friends when brewing beer. When you control the yeast, by control I mean give it the best possible environment, it can give you amazing results. Also, I believe that you should play with 1 or 2 strains of yeast and learn from it the best you can. At what temperature does this same yeast give you certain characteristics: fruity, sulfer, balance etc. I have been sticking with the WLP-029 German/Kolsch yeast and have learned quite a bit from it. If you ferment this yeast at lower temps 60-65F, recommended is 65-69F, it can give you a really clean "lager like" flavor profile. I have used this yeast in many different types of styles, kolsch, honey beers, stouts, porters, pale ales. I think this yeast can almost be as versatile as the WLP-001 Cal ale yeast.
Now that we are in winter mode I will be playing the WLP-810 San Fran Lager yeast
Friday, December 05, 2008
Listen to The Brewing Network...
...Bring home a growler of Imperial Billsner from
Turtle Mt. Brewery...
during the holidays...
...Make ales & lagers...
...Enjoy hotbreak on my stove...
Thursday, November 27, 2008
A close race at the beginning, but by the end the Lads from White Labs took the win by getting 50% of the votes! The wise guys made it a race and took second place beating the radicals.
In any case, whatever yeast you choose I'm sure you will have great beer! If you haven't tried White Labs, Wyeast or any dry packets I would recommend you do so. They all offer unique qualities that can make some great beer with your imagination. I recently picked up some wyeast ringwood yeast and look forward to working with dry yeast.
This weekend I had a commercial pale ale that was fermented with a Belgian yeast, then a champagne yeast, filtered and bottled with an american yeast. It was cloudy, but very good tasting! Imagination...
Monday, November 24, 2008
Saturday, November 22, 2008
Thursday, November 20, 2008
I just bought a beer made with Yams, yes Yams, called Autumn Maple, from a local brewery called: The Bruery
Autumn Maple is made with: yams (17lbs/barrel, that's ~1 pound/2 gallons), traditional holiday spices, and molasses and maple syrup.
Check out this Bruery and its beers!
Wednesday, November 19, 2008
Now can we get over 35 votes with 4 days left...?
Tuesday, November 18, 2008
Voice your opinion...once...or twice. Time is running out.
Friday, November 14, 2008
Thursday, November 13, 2008
On another note, stay tuned for the Great Steam Experiment! A few (3) of us are getting together to create an experiment with a Steam beer recipe. Not sure if we will use different hops or yeast, but I will keep you updated on how this shakes down.
Tuesday, November 04, 2008
Here in San Diego you can go down to Obrien's pub and get a any pint for $2 and watch the election on the tube.
I've already voted, now to drink a pint with my left hand.(hint)
Please go and VOTE today!!!
UPDATE: I chose the Ichabod from Alpine brewery (a different pumpkin ale each year). This year it was a Pumpkin Dunkel Weisse. It poured dark with off white head. Typical pumpkin ale aroma and medium wheaty mouthfeel. I thought the beer was delicious and was a beer first with a hint of pumpkin. I recommend to try this beer if you can get your hands on it!
Friday, October 31, 2008
This month Fermentation Friday is hosted by Pfiff! So check out his site for his post and the others who have contributed for this month. Here is my collection:
HORROR STORY #1
My first horror story comes at the expense of my first homebrew session. Let me explain. After visiting a local brewery and later bumping into a homebrewer, I wanted to brew my own. So, I bought all the gear and listened to the easy brewing instructions the homebrew shop owner gave me. The guy at the brew shop said "It's so simple you don't even have to write down any instructions...umm OK! So, I went home with a S.A. Boston Lager clone. I followed directions the best I could remember anyway and later that day the beer was fermenting in a dark closet. A week later I bottled, two weeks later I tasted. Well, it was a HORROR SHOW! I wasn't sure what is was supposed to taste like, but it really tasted rancid. It could have been the high fermentation temperature, or that it took hours for the wort to cool off, or who knows. All I know is that it had plenty of fusel alcohol flavors...yuck!
HORROR STORY #2
Each time I brew! Yes, I know. But, I like to try to hit each mark on the dot (mash, hop schedule, etc.) and sometimes it makes me nervous. I have a homebrew and relax, but I still get nervous. I check, double check, triple check and aahhh its time to sparge! I guess its because I'm paranoid of losing a batch, like my first experience. So, to me its kind of like a HORROR SHOW! I think I need to...Relax, have a homebrew!
Monday, October 27, 2008
Friday night casks: Wet Hops ABV%
Ballast Point Schooner - Cascade w/cascade in the cask - 5.5%
Stone Arrogant Bastard - Chinook from Bistro garden - 7.2%
Pizza Port Carlsbad Plant to Pint - Cascade, Centennial - 6.5%
Pizza Port Solana Beach Low Tide - Cascade - 4.7%
Ballast Point Schooner - Cascade - 5.5%
Port Brewing High Tide - Simcoe, Centennial - 6.5%
Port Brewing Homegrown Hop 15 - Boren Farms Fallbrook Centennial - 11.0%
21st Amendment Harvest Moon - Chinook, Cascade - 6.5%
Anderson Valley Mendo Mellow - Cascade, Goldings, Boonville Blend - 5.5%
Beach Chalet Hop Patootie - Chinook, Mt. Hood, Liberty - 5.9%
Bear Republic Grandma's Homegrown - 100% Roy Farms wet Chinook - 5.7%
Black Diamond Rye IPA Wet Hop - Chinook, Liberty - 6.0%
Blue Frog Last Hop Standing - Cascade, Chinook - 5.7%
Butte Creek Initial Attack IPA - Centennial - 6.0%
Lagunitas Wet Hop IPA - Cascade, Nugget - 5.7%
Moonlight Just Go Shopping Lager - 100% wet Cascade
Moonlight Sublimmminal Fresh Hop - 100% wet Chinook (aging tanks only) - 5.5%
Sierra Nevada Harvest - Cascade, Centennial - 6.7%
Sierra Nevada Southern Hemisphere Harvest -
Pacific Hallertau, New Zealand Motueka, Southern Cross - 6.7%
Sierra Nevada Estate Chico Harvest - 100% wet Cascade, Chinook, Centennial - 6.7%
Sierra Nevada ESP (extra special pale) - Cascade, Centennial - 5.8%
Triple Rock Harvest Ale - Chinook - 5.8%
Deschutes Hop Trip - Crystal - 5.5%
Full Sail Lupulin Fresh Hop Ale - Mt. Rainer, Cascade, Nugget
Tuesday, October 21, 2008
Ommegang - Chocolate Indulgence
Ommegang - Abbey
Hair of the Dog - Fred
The Bruery - Black Orchard
*Bison Brewing - 06' Winter Warmer
*Bison Brewing - Pumpkin Ale
Full Sail - Old Boardhead Barley Wine
Full Sail - Imperial Stout
Sprecher - Black Bavarian
Wednesday, October 15, 2008
Saturday, October 11, 2008
Kind of a big deal around these parts. All of the brewers who work there are from the homebrew club QUAFF and still participate in club meetings and homebrew themselves! Great job guys!
Cat:73 Strong Scotch Ale - Wee Heavy
Cat:74 Old Ale or Strong Ale - Decadence Old Ale
Cat:19 Aged Beer - Vintage Speedway Stout
Cat:75 Barley wine Style - Old Numbskull
Other San Diego winners:
Cat:47 Hopnotic 2x IPA - San Diego Brewing
Cat23: Party Pants Pilsner - Pizza Port Carlsbad
Cat:53 Ragtop Red - Rock Bottom - La Jolla
Cat:72 Night Rider imperial Stout - Pizza Port Carlsbad
Cat:73 Way Heavy - Pizza Port San Clemente
Cat:5 State Beach Blonde - Pizza Port Carlsbad
Cat:14 Big Wednesday - Pizza Port Solana Beach
Cat:67 Port Truck Sout - Pizza Port Carlsbad
New Mexico winners:
Cat:66 Sweet Sanderine Porter - Il Vicino Brewing
Cat:4 Sangre de Frambuesa - Santa Fe Brewing
Cat:20 Zwickel - Chama River Brewing
Friday, October 03, 2008
Here we go again! Another edition of the Brew Crew this time with the Brew Dudes.
1) Who are the Brew Dudes? Is it 1 or 2 dudes?
2) When/Why did you start brewing?
Mike started brewing in 1998. John started brewing in 2005. We love craft beer, craft beer pubs and craft beer events. By becoming homebrewers, brewing beer has taught us a lot about what gives craft beer its diversity and character style-to-style. We enjoy the DIY aspect of homebrewing and tinkering with ingredients.
3) When/Why did you start blogging?
Our blog started up in August 2007 as a tool to learn and share information about homebrewing. We are passionate about the hobby and we wanted to be a part of the larger homebrewing community. This blog is our attempt at reaching out and being a part of it.
4) What/Why is your favorite recipe/style to brew?
John: I don't have a favorite yet. I am still trying to find it.
Mike: My favorite recipe is for Ordinary Bitter. The style is so unassuming, yet very fulfilling; fulfilling to drink and to brew.
5) What is your brewery set-up and how did you piece it together?
John: I have a propane burner along with a 9 gallon brew kettle with a spigot on it. For my mash tun, I have a unconverted cooler that I use a large steeping bag to remove the grains from the wort.
Mike: I have a converted keg for my primary kettle and a second 10 gallon stainless pot for heating water or boiling smaller batches. I brew on two propane burners in my garage. I use a converted igloo 50QT cube cooler with a stainless braid as a manifold. I am a batch sparger.
6) What is your favorite technique to use? *Could be all-grain, partial mash or extract*
John: I am partial to partial mash…since that is what I can do with my set up without any issues.
Mike: All-grain, however I have been experimenting with the occasional extract brew lately to explore yeast strains.
7) What brewing technique do you want to learn next? (mashing, hopback, kegging etc.,. maybe one you've created) *same as above*
Mike: No, I am going to master Lagering. OK OK...cold fermentation.
8) Do you brew self-sustainably and/or organically? Explain?
John: I would like to grow my own hops. I don't think I will be growing and malting my own barley any time soon.
Mike: I try to brew with water savings in mind. I currently use an immersion chiller, but I constantly monitor the water flow to keep chilling rate at a maximum. I also capture the first 5 gallons of hot water and mix it with PBW to have for cleaning.
9) What is your favorite blog(s) to read? (Doesn't have to be beer related)
John: Liquorsnob.com is a good one.
10) Are you a member of a homebrewing club or American Homebrew Association?
John: I am not a member of AHA yet.
Mike: I have been a member of the AHA for the last three years. I also have the occasional group brew session with some local members of the Brewing Knowledge Base brewing forum. (Great guys over there)
11) What is your favorite local brewery(s) to patronize?
John: I like to go to Gritty's when we are in Portland, ME. The Boston Beer Works are ones I frequent often.
Mike: Gritty's in Portland ME and Watch City in Waltham MA.
12) Is it hard to find brewing ingredients in your area?
John: We don't seem to have a problem finding stuff.
Mike: There are three shops within 20 minute drive from my house. One is only 5 minutes from my office. Also after Al Gore invented the internet its been even easier to get stuff from online vendors.
13) Are you a White Labs Lad or Wyeast Wise Guy?
John: I would say that I have used White Labs more often than Wyeast….but that's not due to any conscious preference.
Mike: I started as a Wyeast guy because I though smack packs were cool.. Then I transitioned to WhiteLabs because....I thought it was cooler to use a starter from a vial.
Tuesday, September 30, 2008
A few beer events upcoming in San Diego:
Oct.1 Taproom: cask of Stone - chipotle smoke porter
Oct.2 O'Briens: cask of Alesmith - X extra pale ale
Oct.3 Beer for Boobs events II @ Port Brewing - $10 = pint glass & 2 fills
Oct.3 Hamiltons 2nd anniversary release (Pallet Wrecker-W.C. IIPA by Green Flash)
Oct. 9-11 GABF
Oct.25 Ballast Point 12th anniversary party
Nov.8 San Diego Brewers Guild festival
Nov. 15 Green Flash 5th anniversary party
Dec. 5th Pizza Port Strong ale festival
Friday, September 26, 2008
"What indigenous brewing ingredient have you used or would you like to brew with and what style would that beer be?"
It's never to late to contribute so to learn the rules of Fermentation Friday click HERE to learn more from Beer Bits 2 (the Creator!).
My indigenous brewing ingredient would be a type of food I grew up eating and is only found in a localized area, green chile! No, jalapenos I mean New Mexico Green Chile's. They are long, green (sometimes red) and can be found in mild, medium or hot spiciness. You can have this ingredient with anything eggs, burgers, pizza, quesadillas, pasta, burritos, steak well you name it. The green chili especially the extra hot version are very strong in flavor and can stand up to the caramelized flavors of grilled red meat. It is indigenous to southern New Mexico because NMSU germinated this tasty chile. Green chile is also healthy for you.
Now, on to the beer! Naturally, in New Mexico there have been a few breweries who make green chili beer that range super spicy hot to a roasted green chile flavor. Their harvest beer there is the green chile beer, as the green chile is harvested this time of year. I have since moved from New Mexico, but often go back to get my fix as green chile is very addictive!
My recipe and style would naturally be a pale ale with the green chile added during the boil (seeds taken out). I would experiment with a small 1 gallon batch and add some green chile as a dry hop. I also think a saison, kolsch or fruit beer would make an interesting beer. For example: an apricot fruit beer with green chile would be tasty.
Where can you find New Mexico Green Chile? Since its a seasonal agricultural product it can be found in abundance in September and in New Mexico year round. Otherwise, your probably out of luck. Although, I have seen that Whole Foods market is selling the NM Hatch Green Chile as far as New York on a 1 day basis. Good luck on sourcing this limited product.
Below are the crazy indigenous contributers to the September Fermentation Friday!
Rob @ Pfiff: Where the wild things are
Steph @ brew.cook.pair.joy: Apple Ale
John & Mike @ BrewDudes: Indigenous Brewing Ingredients
Bunz @ The Panhandle Beer Snob & Redneck Brewery: Indigenous Ingredients
Chris @ B.O.B.'s Place Brews: Fermentation Friday
Damon @ Life With Beer: Mushroom Beers
keep em' coming:
Bryon @ HomeBrewBeer.net: Pumpkin Ales
Keith @ Brainard Brewing: Homegrown & Homemade
Matt @ A World Of Brews: Indigenous Brewing Ingredients
Jon @ The Brew Site: Fermentation Friday
Jim @ Lootcorp 3.0: Avocado
Thanks for all who have contributed, please keep them coming as it is never to late, Indigenous Cheers to everyone!
Tuesday, September 23, 2008
Monday, September 22, 2008
What indigenous brewing ingredient have you used or would you like to brew with and what style would that beer be?
Please provide some history and description of ingredient.
Submissions can be sent to: email@example.com
Saturday, September 20, 2008
This time around was all 3 Pizza Ports! So much beer and NOT enough time.
(usually its a large chalkboard)
Friday, September 19, 2008
Thursday, September 18, 2008
I will be hosting the next episode on the 26th. I wanted to choose a fun unique topic. One that would represent a bit of where you live. The special ingredient may be something that grows wild, is a (unique) agricultural product in your area or maybe you grow it yourself. So you here it is:
What indigenous brewing ingredient have you used or would you like to brew with and what style would that beer be?
Please provide some history and description of ingredient.
Submissions can be sent to: firstname.lastname@example.org
Wednesday, September 17, 2008
Sunday, September 14, 2008
After drinking a couple pints I paid the piper in that I helped with grain out. (Pics to come). The brewery is fairly big and there is lots of room to move around without getting in each others way. I had a lot of fun and can not wait to get back and taste their newest creations. One experiement that they were trying was an IPA with muscat grape juice. That could be a tasty!
P.S. They also gave me two beers they bottled for experimentation: 1) their award winning IPA with oak 2) the Red Barn (a sour ale)
Saturday, September 06, 2008
Monday, August 18, 2008
Friday, August 15, 2008
Sunday, July 27, 2008
Question: What advice would I give to a beginner foraying into homebrewing?
Answer: Get organized, sanitize, watch fermentation tempuratures, and have fun!
Does that count as one thing? Oh' well. When beginning to brew organization is very important. Writing/printing out a brew schedule can help with staying on schedule and not becoming disorganized, which can be easily done. Without proper sanitization one could screw up an entire brewday wasting money and time. Always, start out your brew day with sanitization and have that bucket around for the entire day, so you can sanitize anything on demand as you need. And finally, watch your fermentation temperatures! Your yeast package should have directions on the temperature your yeast play well at. This can be important as my first brew fermented at 85F, needless to say it did not come out well and as a result I did not brew again for awhile. Also, brewing at different temperatures will ensure that your beer will be inconsistant and may not be drinkable.
In the end making beer whether it is extract, partial-mash or all-grain can be relatively easy. You just need to be organized, sanitized and watch your fermentation temperatures (damn it, does'nt rhyme). It's really not that hard and all you need to do is well...decide what to brew!
Tuesday, July 22, 2008
Pics and topic discussion to come.
Wednesday, July 16, 2008
Tuesday, July 15, 2008
Aroma - Lots of vegetable with not much else
See - Clear light bronze, with a thick white head that dissapates quickly
Mouthfeel - medium
Flavor - There is an intense bitterness with vegetable aftertaste. The beer has a typical "cerveza" flavor with more bitterness, sweetness and flavor. Note to self: Do NOT brew with chestnut flour. There is not much else to say about this beer as I do not like it and can not finish it. I recommend to PASS on this beer.
Monday, July 14, 2008
Stella Artois, Boddingtons, Beck's, Staropramen, Bass, Leffe, Labatt, Hoegaarden, Brahma, Budweiser and Michelob.
GOLDEN FLEECE UPDATE: Team Columbia (although only having 1 american rider) is considered an american team has now lost all jerseys after todays difficult mountain climb. They were not expected to keep the yellow jersey, but have now lost all three. The bright spot is Team Garmin/Chipotle (the othe american team) now has a rider in the top 3, Vandevelde. Just like the hostile beer climate, riding in the mountains the standings can change quickly.
Sunday, July 13, 2008
Aroma: A light malty hints of chocolate, caramel and toffee
Sight: Dark brown with a Red/Amber tint, has an offwhite head that dissapates to a ring
Mouthfeel: Medium to full body
Flavor: Sweet rich caramel, hint of chocolate and a subdued roasty flavor. Mild hop flavor. Finishes mild sweet with an easy bitterness flavor. After taste remains clean. This beer is very smooth and drinkable, I like it. I could drink a few of these on a hot day.
Overall: This beer has a great complexity and richness due to the use of the various munich malts. It is basically a subdued bock. I like it and want more!!! Damn its a seasonal beer that they don't can. Oh yes, this brewery cans their beers.
GOLDEN FLEECE UPDATE:
Team Columbia still has the yellow, green and white jerseys. Tomorrow will be the first serious mountain climb stage, so watch it! Oh yeah, they also finished 1st and 2nd yesterday, getting their second stage win.
Saturday, July 12, 2008
Aroma: Coffee-like aroma with some faint malty caramel aromas
Appearance: A dark/black ruby red with small white head that dissapates and clings into a white ring
Flavor: A clean sweet malt flavor, similar to Munich malt. A clean lager with light hop flavor. Aftertaste is a smooth building dry finish with an easy hop bitterness and a clean light roasty flavor.
Mouthfeel: Medium with medium carbonation.
Overall Impression: A clean smooth german style lager that blends an easy roastiness to hop bitterness and makes it drinkable. I recommend this one!
P.S. Munich Dunkel, Maibock and Schwarzbier have fast become my favorite lagers
Friday, July 11, 2008
Team Columbia  now has the yellow, green and white jerseys in le Tour de France. The team is doing well, but it is very early  in the tour.
1. Headquarted in San Luis Obispo
2. 5 days young with ~ 19 more to go
Thursday, July 10, 2008
Tuesday, July 08, 2008
Sunday, July 06, 2008
Giant TCR carbon monocoque frame w/non-matching grip tape
Tuesday, July 01, 2008
The original taste of the kolsch was delicious. Upon initial taste it had a sweet flavor with a slight bready character and a slight wheat taste, quickly followed by an easy spalt hop spicy bitterness which quickly fades to a dry crisp flavor. With the addition of honey I noticed that the wildflower honey which was very aromatic darkened the kolsch from a bright gold to an medium amber color. The clover honey darkened slightly but not very much and was not as aromatic. My plan is to lager for 2 weeks at 45F, bottle and lager for another 2 weeks. I can't wait to taste/smell/see the difference.
Monday, June 23, 2008
Friday, June 13, 2008
Aroma: piny, grapefruit, citrusy
Apperance: Clear light amber, white haed dissapates quickly and clings to sides of glass.
Mouthfeel: Med-thick on syrupy side, but not underattenuated
Flavor: hoppy, hoppy, hoppy like it should be. Full of citrus, grapefruit, pine and has hints of caramel. Finishes sweet with some bitterness
Overall: Great beer. I can actually drink this beer. Good balance and good flavor. Great representation for this style.
Wednesday, June 04, 2008
The book I am now reading is called "Cellarmanship" by Patrick O'neill. The book is about anyone interested in working in anytype of beer cellar. It talks about cask care to proper cellar requirements to the head on a pint. I will post my thoughts once I finish reading the book.
Thursday, May 22, 2008
Aroma: sweet malty, mild hoppiness for an american IPA
Appearance: Nice offwhite head pours thick with gentle pour, clear light amber color
Flavor: hoppy bitterness throughout and it lingers well after the taste, almost to much. There are hints of caramel flavors and slight butter (maybe diacityl) flavors.
Overall Impression: It smells more sweet than it is. There is lots of hop flavor and bitterness like an IPA should be, but malt is lacking and therefore lends to an unbalance. There is a low hip aroma for an american IPA.
Wednesday, May 21, 2008
Aroma: malty fruity aroma with slight hop bitterness
Appearance: clear orange huewith white head that dissapates to a ring and clings to the glass
Mouthfeel: medium mouthfeel
Flavor: Sweet maltiness followed by an easy balanced spicy bitterness. There is great balance here between malt and hop bitterness/flavor.
Overall: I believe this is one of the best beers I have had from the WBC swag bag. The beer is very drinkable, balanced and very flavorfull. A complex beer that is very well done. This is one of my favorite breweries from back home.
Monday, May 19, 2008
Schwarzbier Style Guidelines
Appearance: Dark red, pours thin brown head that dissapates quickly
Mouthfeel: light to medium
Flavor: Sweet, malty followed by a hint of hop bitterness ending with a sweet finish. I find some chocolate/anise flavors and some nutiness.
Overall: More red than black and virtually no head, but overall beer was clean with no glaring faults. A good representation of the schwarzbier style (see above at style guidelines). I could drink this as a session brew. A good clean lager beer with plenty flavor.
Thursday, May 15, 2008
Aroma: Spicey, malty
Appearance: Clear orange/light amber, pours white head quicly dissapates
Mouthfeel: Medium to light-medium
Flavor: Sweet and malty followed by rye spiciness and hop bitterness and finishes sweet, very smooth and drinkable.
Overall: A nicely balanced beer. You can tell the rye is there without it being overpowering. The beer is very complex and smooth. I could drink a few of these. I recommend this beer.
Wednesday, May 14, 2008
Appearance: Dark red with no head present, there was very minimal carbonation.
Aroma: a mix of diacetyl and medicinal aromas
Flavor: I get phenolic, medicinal, plastic (band-aid), metallic flavors. There are some hints of nutty, maple, chocolate flavors followed by a slight bitterness. There seems to be something very wrong about this beer.
Overall: After tasting this brew I became curious about the brewery. After a quick review I found the brewery may not be a brewery? They have a wierd website. Anyway, it seems to have been fermented at a high temperature and/or needs healthy yeasts and finally may have some serious infection issues. This beer also seems to have a homebrew quality character to it, kinda like it's a 100% extract brew. I have to dump out this beer!!! I hope I don't have to do this more often in the future... :( Alt Platz, NEIN!
Tuesday, May 13, 2008
I finally recently bought a book called "Radical Brewing" by Stan Mosher. I have to say that the book is very intertaining and motivating. It is probably the best "homebrewing" book I now have. If you feel you are lacking some creativity in your beer formulations, pick up this book!
Monday, May 12, 2008
F.X. Matt Brewing Co.
Saranac Imperial IPA
Aroma: citris, sweet, bready, orange citris aroma
Mouthfeel: light to medium
Taste: Alcohol is dominant flavor (giving it a sweet taste) followed by abrasive bitterness and a hint of caramel flavor. There seems to be so much hops in this that it has an oily texture. There is a semi-dry finish & a lingering bitterness aftertaste.
Overall: Malt backbone seems to be hidden by alcohol and hop bitterness/flavor leaving this IIPA kinda unbalanced for my taste. I'm on the fence with this one, especially with the it leaving an oily texture in my mouth. I'm glad I got to try this beer and would drink this one again, but not anytime soon. This beer was true to its label "a beer to be sipped and savored", that I did.
Friday, May 09, 2008
Appearance: Orange/amber white head dissipates quickly, clings to glass, hazy
Aroma: Citrus, hoppy aroma, grapefruit like, very floral, earthy. Aroma was a bit weak.
Taste: very bitter, but very drinkable, malty caramel backbone followed by a building bitterness aftertaste and finishes semi-dry. Earthy, hoppy, with alcohol notes and drinkable for a double IPA.
Overall: Another great beer from Pizza Port. Hop bitterness was present but not abrasive and the malty background was not masked. Although the aroma was on the weak side, I thought it made this beer more approachable. I would drive to San Clemente to drink another pint of this!!!
Thursday, May 08, 2008
Appearance: Light copper/amber with white head persisting. Clear
Aroma: Light cascade -like aroma, citris/earthy
Flavor: Creamy with caramel notes, follwed by bitter aftertaste & dry finish
Overall: Great balance & complexity, as it starts sweet with caramel notes and is followed with a hoppy flavor, aroma, bitterness. Great version of an american west coast pale ale. Balanced and tasty enough that you can't taste the alcohol (6.5% abv).
Thursday, May 01, 2008
I was able to meet many "rockstars" in the industry, both professional and homebrew. People like John Palmer, the More Beer guys, the Brewing Netowork crew, and many other QUAFF members in my club who have won many prestigous awards. In the professional ranks I was able to meet Tomme Arthur from Port Brewing/Lost Abbey, Peter Broukart from New Belgium, Jeff Bagby from Pizza Port, Nico, Mark, & Bill from Turtle Mt. brewing (my hometown), Jeff Jinnett from Chama River brewing & Marble brewery (from my hometown & won two medals). I also got to talk to and meet a few brewers from the east coast JT at Smuttynose Brewering, Jason Perkins headbrewer - Allagash.
You must visit there website as they are brewing up a spontaneous beer, which they have documented on there website. I also have a beer called "Innoculator" that I scored at the WBC, which was never sold, it was an experimental. I can't wait to try it.
This is what stands out for now. Thank you to everyone whom I met at the WBC and I can't wait to hang with you guys again at the 08' GABF. Everyone came here for the beer, but in the end it was the human interaction that made the event and experience. Thanks for making it so fun and memorable!
Below is a list of my new favorite breweries to check out!
Bull & Bush brewery
Midnight Sun brewery
Allagash brewery (already liked those guys, but have a renewed interest due to their recent experimentation)
Wednesday, April 30, 2008
Green Flash Brewing Co.
San Diego, CA
Aroma: Roasty, chocolate sweet maple aromas with no hop aroma
Appearance: Opaque black with thick tan head that persist
Flavor: Roasty/chocolate flavors upfront followed by creaminess from the oatmeal and possibly some maple syrup/vanilla flavors.
Mouthfeel: Thick and creamy.
Overall: A sipper beer that is full of flavor and attitude! The bottle states "a big beer done the Green Flash way", it certainly is!
Tuesday, April 29, 2008
(from World Beer Cup)
Fernie Brewing Co.
First Trax Brown Ale
(English Brown Ale)
British Colombia, CA
Appearance: Very clear brown color with a lasting small white head
Flavor: Malty caramel/chocolaty balanced with bitterness
Mouthfeel: Light to medium mouthfeel and carbonation
Overall Impression: Very drinkable and an absolute english ale. There are some chocolate tones with balanced bitterness, very smooth but on the sweet side. This ale may be too light in flavor and body and marketed towards the mainstream guy and not the craft beer geek.