New Wife Beers

I found a couple beers finally that my wife likes. Yay!!! The first being New Belgium's 1554 Enlightened Black Ale. I guess I shouldn't be too surprised she would like this given the chocolaty profile, but she usually isn't into the dark beers at all. The 1554 though dark and malty is actually very drinkable. Not heavy at all.

The second beer we discovered she likes is Sam Adams new Blackberry Witbier. It's a refreshing summer type beer that's a little tart. Very good. Even I can drink this.

Been a Long Time...

It has been a long time since I made any posts. Also has been a long time since I brewed any beer. Having a new baby girl sure does take alot of time. And today sadly marks one month after losing my father unexpectedly. My Dad was a big Sierra Nevada Ale fan. His recent favorite being the highly hopped Torpedo Ale. While up in the Chico area for his funeral, we had a last tribute to him and had some beers to toast him at the Sierra Nevada Brewery. Here is a picture of my daughter Lily and I at the hopyard at Sierra Nevada. We miss you dad.

Orange Bier

Not too long ago I bought a 6-pack of Oranjeboom lager from Trader Joe's. It is a Dutch beer that is very clean and crisp. The web site description says it is a strong yet mildly bitter beer. I didn't find it strong at all, and not that bitter either. But I really liked it. On a hot summer day it hit the spot. The beer isn't made with oranges and doesn't have an outright orangey taste, though it is a bit citrusy. The beer is named Oranjeboom due to the significance of the orange blossom as a symbol of the Netherlands and the royal family.

Drinking the Oranjeboom got me thinking about brewing a beer with orange flavor. I wanted to make something clean and crisp like the Orangjeboom, but I can't really do a proper lager here in the hot summer. So I thought I would give a try making a Kolsch style beer and adding some orange peels to secondary to give some orange taste and aroma. Kolsch yeast can withstand higher fermentation temperatures and still give characteristics of a lager. Here is my brewsheet:

Ingredients for Mashing Amount Item Type % or IBU 1.00 lb Vienna Malt (3.5 SRM) Grain 14.29 %

Step Time Name Description Step Temp 40 min steep grains Add 8.00 qt of water and heat to 155.0 F over 2 min 155.0 F

Boil Wort
	Add water to achieve boil volume of 5.72 gal
	Estimated pre-boil gravity is 1.042
	Boil Ingredients Boil Amount Item Type 60 min 6.00 lb Wheat Liquid Extract (8.0 SRM) Extract 60 min 0.50 oz Hallertauer Mittelfrueh [4.00 %] (60 min) Hops 30 min 0.50 oz Hallertauer Mittelfrueh [4.00 %] (30 min) Hops 15 min 0.50 oz Tettnang [4.50 %] (15 min) Hops 10 min 0.25 tsp Irish Moss (Boil 10.0 min) Misc 5 min 0.50 oz Tettnang [4.50 %] (5 min) Hops

Cool and Prepare Fermentation
	Cool wort to fermentation temperature
	Transfer wort to fermenter
	Add water to achieve final volume of 5.00 gal
	Ingredients for Fermentation Amount Item Type % or IBU 1 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale
	Measure Actual Original Gravity ___1.042____ (Target: 1.048 SG)
	Measure Actual Batch Volume ___5____ (Target: 5.00 gal)

Fermentation
	8/24/2008 - Primary fermentation (10 days at 80.0 F)
	9/3/2008 - Secondary fermentation (5 days at 68.0 F) Add to Secondary Amount Item Type % or IBU 0.75 oz Orange Peel, Sweet (Secondary 5.0 days) Misc
	N/A - Tertiary Fermentation (0 days at 68.0 F)
	Prepare for Bottling/Kegging
	Measure Final Gravity: ___1.014______ (Estimate: 1.012 SG)
	9/8/2008 - Bottled beer at 75.0 F with 4.9 oz of corn sugar.
	Age beer for 28.0 days at 75.0 F
	10/6/2008 - Drink and enjoy!

For the orange peel, I took the zest from 3 tangelos. These are a cross between a tangerine and an orange I think. No real reason behind using the tangelos except that they smelled nice at the grocery. Oh, and I washed the tangelos and them gave them a few minutes in a collander steamer in order to kill any fungus or bacteria hiding out on the skin. Careful balancing act here to not steam them too much so that the oils are removed from the skin. But you don't want to introduce anything not sterile into your secondary if you can help it. I think some brewers will put the peels into the boil instead and I may try this sometime though I've heard that a vigorous primary fermentation can expel any aroma from the peels.

The beer has only aged about three weeks, but it has come out very interesting. It definitely has orange aroma and flavor, though not overpowering. I think the mouthfeel is a bit thin due to using all wheat extract. The Kolsch yeast adds a fruity character as well. And the beer is not as clear as I would like it to be, though I think if I condition it a few more weeks in the fridge it may clear up some. Right now it is almost like e hefeweizen, though not as tart. Overall, I am very satisfied with the beer. It is a great summer beer. I think next time I brew it though I will use some Munich Malt instead of pure wheat to give it a bit more color and flavor - more like a traditional Kolsch which isn't 100% wheat.

Working in a brewery...

I used to work in a brewery when I was in college. Unfortunately it was absolutely nothing like this...

Working in a Beer company
Working in a Beer company its funny... its HOT ... JavaScript is disabled! To display this content, you need a JavaScript capable browser. Adobe...

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My Mom is a Trooper!!!

My Mom is a trooper. She is not a real beer fan, except that she does like the homebrew. But last week she went down to the Sierra Nevada Brewery in Chico to wait in line for release of their special Chico Estate Harvest Ale.

They grow the hops on premise, and then brew immediately after harvest, creating a very fresh tasting ale. The Chico Estate Ale so far is only available to locals right now. My mom was able to get the limit of six 22oz. bottles per person. (My Dad later made a visit and got a few more bottles). So I'm hoping they save me a bottle. PLEASE MOM AND DAD!!! SAVE ME A BOTTLE!!!

Sam Adams Longshot 2008

I received my results from the Sam Adams Longshot Homebrewing contest yesterday for the three beers I had entered. This is my second year entering the contest. My results from last year are here:

http://karlisbeer.blogspot.com/2007/08/sam-adams-logshot-brewing-contest.html

The scoring guide is as follows:
Outstanding (45-50)
Excellent (38-44)
Very Good (30-37)
Good (21-29)
Fair (14-20)
Problematic (0-13)

This year's results are a mixed bag, though I'm very happy with one. Here is the rundown from worst to best:

BELGIAN STRONG GOLDEN (Category 18d)
This one only scored a 20!! But I somewhat expected this since the batch was a total mistake from the beginning. Details here: http://karlisbeer.blogspot.com/2008/03/honey-i-blew-it.html

General consensus between the two judges was that it didn't fit the style, had malt sweetness and harsh hop bitterness, with herbal aroma. One judge actually did like it, but just didn't fit the style I entered.

NOTE: This beer is actually tasting better to me now after about 6 months aging. It has mellowed nicely.

AMERICAN PALE (Category 10A)
I only scored a 25 on this one which was a bit disappointing, though I totally understand the criticisms. One judge scored it a 23 and said he couldn't finish it. The other judge scored it a 27 and said he would finish a pint of the beer. (This beer also scored a 29.5 at the SoCal Brewing competition sponsored by Inland Empire Brewers @ http://www.hopheads.com)

The main critique on this beer was that it had a harsh astringent aftertaste as well as high hop bitterness. I totally agree on both counts. I wanted to make a highly hopped pale, but think I missed the mark in a couple areas. First, I think 90 minutes was probably too long to boil the bittering hops that I used. Second having no real temperature control during fermentation, I think it just got too hot. (Also some real drastic temperature swings from day to night probably don't help either.)

BIG HONKIN' STOUT (Category 13e)
My third entry was a success! It rated a total of 37.5 and actually advanced to a mini BEST-OF-SHOW round!! Not bad considering this was a kit beer I ordered from Northern Brewer. http://www.northernbrewer.com/docs/kis-html/1701.html

Judges rated this a 37 and a 38. Comments were that it had chocolate aroma and coffee/roasty flavor. Main criticism again was a bit of astringency. Again maybe due to my high fermentation temperature?

So overall, I think I did a little better than last year, though this tells me I need to work a bit on my recipe formulation. And hey, free Sam Adams Homebrewing t-shirt out of the deal!!

HOP FAIL!!!!

Sad day. My hops have all died. Well, to be more accurate, 3 of the four rhizomes never managed to even sprout. The fourth sprouted and looked promising, but we got a spell of a couple weeks with close to or above 100 degrees, and the young sprout just couldn't take the heat. I'm real disappointed in the ones that never even sprouted. One was from Northern Brewer ( a jumbo hop Cascade) , and the other two were from Freshops.com (1 Newport and 1 Goldings). The Cascade I think was rotten before I even put it in the soil. I'm not sure what happened with the other two - perhaps I overwatered due to the heat.

So I'll try again next season. Though next year I will put them in the ground rather than clay pots. Perhaps the clay pots added to the problem by cooking the rhizomes in the heat. I don't have alot of space in the backyard, but I am determined to grow my own hops for my beer.

Sierra Nevada Southern Hemisphere Harvest

With dinner tonight (Paired with turkeyburgers, baked potato, & salad). I had a new Sierra Nevada Southern Hemisphere Harvest Ale. This is a new addition to their series of beers that they brew with fresh hops. I'm a big fan of the Chico Estate Harvest. While their other two Harvest beers are brewed with wet hops, the hops in this beer are picked in New Zealand, immediately dried, then flown to the brewery in less than a week. Hops used are fresh Pacific Hallertau, New Zealand Motueka and New Zealand Southern Cross hops.

Upon pouring the beer you are greeted with a pleasant citrus aroma, though not to strong. Thick yellowish foam, and a very nice caramel color. A real clear, colorful looking beer. At first taste you definitely taste sweet malt and can really taste the hops. Mouthfeel seemed a bit thin however, and the aftertaste I would say may be a bit astringent if not too bitter. Not too sure I like the hops used in this beer

All things considered, I think I'm maybe a bit disappointed with this one. Maybe I just got spoiled with the wet hops in the Chico Estate Harvest Ale which I'd say is one of my favorite beers. This one just really didn't seem to compare. I'm wondering if it should really be considered a fresh hop beer if the hops are dried and then flown around the world? Perhaps it's a function of the hop shortage? Find hops wherever you can - then use it as a marketing tool? Good idea probably - it got me to buy a couple bottles.

Dogfish Head is Finally Here

Since trying some Dogfish Head a couple years ago back east I've always kept my eye out for it out here on the west coast. And finally last week while at my local brewshop I finally found some. I picked up a 4-pack of their 90-minute Imperial IPA. A 90 minute means that hops are added throughout the 90 minute boil. It's a 9% beer, so it's big and they recommend drinking from a snifter. The beer has a somewhat fruity malt character that complements the hops very nicely and adds complexity so you don't just get smacked with the high alcohol content.

The website says the beer pairs well with pork chops, beef, fish, escargot. Since I wasn't about to go pick snails from the backyard, I figured a homemade pizza would be good instead. This is a great beer, and if 9% is too much for you, they also have a 60 -minute IPA and other varieties as well. Pick some up if you can - you won't be disappointed!!

Stone Brewing World Bistro - Revisit

My manager was in town last weekend from Texas for a conference this week, and since he happens to also be a homebrewer and beer lover, he wanted to go down to Stone Brewery. It just happened to be Mother's Day here in the States, but since Mexico celebrates Mother's Day on the 10th, and I had already had flowers delivered to my Mom in NorCal, I was off the hook for a trip down to Escondido.

Stone Bistro was fairly crowded for Mother's Day, but not so bad that we couldn't have got a table if we wanted. But we opted for the bar. Since it was lunch the menu was somewhat limited, but I had a great buffalo hamburger and fries. Now Stone has a huge bottled beer selection in addition to their brands they have on draught. To start I had a Levitation Ale with my meal, and then a Pale. Both of course were exceptional. Very clean and crisp with the hop character that makes Stone so special. I really wanted to have a Ruination Ale, but as I was the driver I figured I better stick with the lighter ales.

So while the Stone beers were great, the true highlight was a beer that my manager had us try. We bought a 750ml bottle of Cantillon Vigneronne It is similar to a Belgian lambic/gueuze in that is is spontaneously fermented and very sour, but is different in that instead of cherries or raspberries, the Vigneronne is made with white grapes added to the lambic. (I had tried some Kriek while in Belgium and liked it very much.) Before we were allowed to order, our well educated server Tegan made sure we knew what we were getting ourselves into. "Do you like sour beers?", "Have you ever had a Lambic?", "This will have more vinegar taste than a traditional Gueuze". She knew her stuff, and at $20 a bottle it's a good thing she asks, because most people would taste the Vigneronne and think it was bad. But all warnings aside, we got a bottle and I'm really glad we did. It was by far the most sour and vinegary beer I have had. But it was excellent. After a few sips, you really get past the initial sourness and can start to taste the different flavors from the grapes and wild bacteria.

After the Vigneronne we each had another beer out in the beer garden and then went through the gift shop before the trek back up to The OC. I have a new appreciation for sour beers now and look forward to trying some more.