Pliny's Bellow

Humulus Lupulus
(from Hopunion)

US VANGUARD

Aroma: Similar to Hallertau

Flavor: Similar to continental European ales

AA's: 5.5-6%

Storageability: 75-80% aa's reamin after 6 months at 20C

Trade Perception: unknown

Substitutions: Hallertau, German Hersbrucker, Mt. Hood, Liberty (similar to Hallertau Mittlefruh)

Typical Beer Styles: Lager, Pilsner, Bock, Kolsh, Wheat, Minuch Helles, Belgian styles ales

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FEVER FOR THE FLAVOR FRIDAY

FEVER FOR THE FLAVOR FRIDAY

(from BJCP)
13A. Dry Stout

Aroma: Coffee-like roasted barley and roasted malt aromas are prominent; may have slight chocolate, cocoa and/or grainy secondary notes. Esters low-medium to none. No diacetyl. Hop aroma low to none.

Appearance: Jet black to deep brown with garnet highlights in color. Can be opaque (if not , it should be clear). A thick, creamy, long lasting tan- to brown- colored head is characteristic.

Flavor: Moderate roasted, grainy sharpness, optionally with light to moderate acidic/sourness, and medium to high hop bitterness. Dry, coffee-like finish from roasted grains. May have a bittersweet or unsweetened chocolate character in the palate, lasting into the finish. Balancing factors may include some creaminess, medium-low to no fruitiness, and medium to no hop flavor. No diacetyl.

Mouthfeel: Medium-light to medium-full body, with a creamy character. Low to moderate carbonation. For the high hop bitterness and significant proportion of dark grains present, this beer is remarkably smooth. The perception of body can be affected by the overall gravity with smaller beers being lighter in body. May have a light astringency from the roasted grains, although harshness is undesirable.

Overall Impression: A very dark, roasty, bitter, creamy ale.

History: The style evolved from attempts to capitalize on the success of London porters, but originally reflected a fuller, creamier, more "stout" body and strength. When a brewery offered a stout and a porter, the stout was always the stronger beer (it was originally called a "Stout Porter") Modern versions are brewed from lower OG and no longer reflect a higher strength than porters.

Comments: This is the draught version of what is otherwise known as Irish stout or Irish dry stout. Bottled versions are typically brewed from a significantly higher OG and may be designated as foreign extra stouts (if sufficiently strong). While most commercial versions rely primarily on roasted barley as the dark grains, others use chocolate malt, black malt, or combinations of the three. The level of bitterness is somewhat variable, as is the roasted character and the dryness of the finish; allow for interpretation by brewers.

Ingredients: The dryness comes from the use of roasted unmalted barley in addition to pale malt, moderate to high hop bitterness, and good attenuation. Flaked unmalted barley may also be used to add a creaminess. A small percentage (perhaps 3%) of soured beer is sometimes added for complexity (Generally only by Guinness). Water typically has moderate carbonate hardness, although high levels will not give the classic dry finish.

Vital Stats: OG: 1.036-1.050 FG: 1.007-1.011 IBU's: 30-45 SRM: 25-40+ ABV: 4-5%

Commercial Examples: Guinness Draught Stout (also canned), Murphy's Stout, Beamish Stout, O'Hara's Celtic Stout, Dorothy Goodbody's Wholesome Stout, Orkney Dragonhead Stout, Brooklyn Dry Stout, Old Dominion Stout, Goose Island Dublin Stout, Arbor Brewing Faricy Fest Irish Stout

FEVER FOR THE FLAVOR FRIDAY

Fever For The Flavor Friday
(from BJCP)
6C. Kolsch style ale

Aroma: Very low to no malt aroma. A pleasant, very subtle fruit aroma from fermentation (apple, cherry or pear) is desireable, but not always present. A low noble hop aroma is optional but not out of place (it is present only in a small minority of authentic versions). Some yeasts may give a slight winy or sulfury character (this characteristic is also optional, but not a fault).

Appearance: Very pale to light gold. Authentic versions are filtered to a brilliant clarity. Has a delicate white head that may not persist.

Flavor: Soft, rounded palate compromising of a delicate flavor balance between soft yet attenuated malt, an almost imperceptible fruity sweetness from fermentation, and a medium-low to medium bitterness with a delicate dryness and slight pucker in the finish (but no harsh afterstaste). One or two examples (Dom being the most prominent) are noticeably malty-sweet up front. Some versions can have a slightly sulfury yeast character that accentuates the dryness and flavor balance. Some versions may have a slight wheat taste, although this is quite rare. Otherwise very clean with no diacetyl or fusels.

Mouthfeel: Smooth and crisp. Light body, although a few versions may be medium-light. Medium carbonation. Highly attenuated.

Overall Impression: A clean, crisp, delicately balanced beer usually with very subtle fruit flavors and aromas. Subdued maltiness throughout leads to a pleasantly refreshing tang in the finish. To the untrained taster easily mistaken for a light lager, a somewhat subtle pilsner, or perhaps a blonde ale.

History: Kolsch is an appellation protected by the Kolsch Konvention, and is restricted to the 20 or so breweries in and around Cologne (Koln). The Konvention simply defines the beer as a "light, highly attenuated, hop -accentuated, clear top-fermenting Vollbier"

Comments: Served in tall, narrow 200ml glass called a "Stange". Each Cologne brewery produces beer of different character, and each interprets the Konvention slightly differently. Alloow for a range of variation within the style when judging. Note that drier versions may seem hoppier or more bitter than the IBU specifications might suggest. Due to its delicate flavor profile, Kolsch tends to have a relatively short shelf-life; older examples can show some oxidation defects. Some Colgone breweries (e.g. Dom, Hellers) are now producing young, unfiltered versions known as Weiss ( which should not be entered in this catergory).

Ingredients: German noble hops (Hallertau, Tettnang, Spalt or Hersbrucker). German pils or pale malt. Attenuative, clean ale yeast. Up to 20% wheat may be used, but this is quite rare in authentic versions. Extremely soft water. Traditionally uses a step mash program, although good results can be obtained using a single rest at 149F. Fermented at cool temperatures (59-65F, although many Cologne brewers ferment at 70F) and lagered for at least a month.

Vital Stats: OG: 1.044-1.050
IBU's: 20-30 FG: 1.007-1.011
SRM: 3.5-5 ABV: 4.4-5.2%

Commercial Examples: Available only in Cologne only: PJ Fruh, Hellers, Malzmuehle, Paeffgen, Sion, Peters, Dom; import version available in the N. America: Reissdorf, Gaffel; US versions: Goose Island Summertime, Crooked River Kolsch, Harpoon Summer Beer, Capitol City Capitol Kolsch

Organic Ales

There seems to be many people who take care of their body and want to eat organic foods. Why not be able to have organic beer also? I do my part in reducing the amount of waste that I produce whether it be reusing bags at grocery store, commuting on my bike, only use electricity if I need really need it, etc. In the future will begin to make the move to include organic beers once I use up my current ingredients, formulate new organic recipies and purchase the ingredients.

Also, I will include a list of beer blogs that also brew organically.

Cheers

NIPAC Hop Madness in March

Brewing News has put together a March Madness for beer! That's right beer is now going head to head to see which brewery has the best IPA. It starts soon so download the bracket chart and make your predictions, don't be a homer and choose your hometown.

Find out more at:

www.brewingnews.com/nipac

FEVER FOR THE FLAVOR FRIDAY

Fever For The Flavor Friday
(from BJCP)
13D. Foreign Extra Stout

Aroma: Roasted grain aromas prominent. Fruitiness medium to high. Diacetyl low to medium. Hop aroma low to none. Occasionally has the aroma of alcohol.

Appearance: Very deep brown to black in color. Clarity usually obscured by deep color.

Flavor: Can range from sweet to dry, with roasted grain character obvious but not sharp. Fruitiness can be low to high, diacetyl medium to none. Hop bitterness can be medium to high.

Mouthfeel: Medium full body, creamy character. May give a warming impression.

Overall Impression: A very dark, moderately sweet, strong, roasty ale.

History: Originally high-gravity stouts brewed for tropical markets. Some bottled export versions of dry or sweet stout may also fit this profile.

Comments: These beers possess a stronger alcohol content than other stouts except the Imperial Stout.

Ingredients: Pale and dark roasted malts and grains. Hops for bitterness. Ale yeast.

Vital Stats: OG: 1.050-1.075
IBU's: 35-70 FG: 1.010-1.017
SRM: 35+ ABV: 5-7.5%

Commercial Examples: ABC stout, Guinness Foreign Extra Stout (bottled)

Busy

Well, there has been a lack of post lately and the culprit is work. I have been working quite a bit lately and have not been posting or brewing. I was also helping alot over the weekend and all day tuesday campaining and trying to get people to vote! It was a long day, but a very fun and enriching. With the race so close, and far from being decided, there is still a lot of work ahead and I will be helping out until the end. So if your state has yet to hold its primary, PLEASE GO & VOTE!!!

Although, I have been working very part-time at a brewery which is hard work and very fun. Recently, I helped bottle an Imperial IPA and it smelled delicious as there was a nice hop smell permeating in the air. Mmmmm!

As this lack of post has let me think a bit of where and how I want to use Final Gravity. Should it be a blog with no clear direction? A blog about beer only? Hhmm, I think I want it to be a blog about my passions. Beer & bicycles.

So in the future you will see posts of beers, bicycles and how these passions are involved in my life.