About time. And product. And being more deliberate.
One thing that beer class confirmed for me – I have a strong preference for the rich, full, maltiness of big beers. Hops I’m ambivalent about, but if a beer doesn’t have a prominent malt presence – it won’t make my Ongoing Beer List. With this in mind, I’m planning 8 beers for 2013, each …
Continue reading “Big Beer Year: #1 The Hop Clearance American Barleywine”
After mostly correctly answering 200 randomly questions on all aspects of brewing, beer styles, and running BJCP competitions, I’m now a Provisional BJCP Judge. Woot. Now to study for the tasting exam.
“I think it’s very real, it’s here to stay. We’re on the cusp of a movement here and I think we’ll probably replicate what Portland or Denver have in terms of 80 or 90 craft breweries.” – Peter Remes, president First & First. Last week Tom Elko and I went to Stouts Pub for beers. …
This week we worked our way through Light Hybrid (6A. Cream Ale, 6B. Blonde Ale, 6C. Kölsch, 6D. American Wheat or Rye), Amber Hybrid (7A. Norther German Alt, 7B. California Common, 7C. Düsseldorf Alt) and German Wheat and Rye (15A. Weizen, 5B. Dunkelweizen, 5C. Weizenbock, 5D. Roggenbier). The hybrid categories are that blurry line between …
This week we worked our way through European Amber Lagers (3A. Vienna Lager, 3B. Oktoberfest), Dark Lager (4A. Dark American Lager, 4B. Munich Dunkel, 4C. Schwarzbier) and Bock (5A. Maibock/Helles Bock, 5B. Traditional Bock, 5C. Doppelbock, 5D. Eisbock) The overwhelming attribute of these 3 styles is a prominent toasty, sweet, and complex malt aroma – …
Continue reading “The Road to Beer Judging Certification: European Amber, Dark Lager, Bock”
A year and a half ago when I started formulating my own beer recipes – my friend Chris asked me if I had looked into hopville.com. Since then, Hopville has helped me understand and target the bounds of beer styles. By the numbers. But not by the ingredients. Even in the latest iteration Hopville warns …
Tonight, I bottled my Roggen Brett, a 60% rye beer fermented with 100% Brettanomyces. I’ve been savoring it since. Easily the most delicious beer I’ve brewed to date – and it’s not even carbonated yet. The beer is the color of leather. The nose – a mix of dark fruit and horse blanket. On the …
Last night, Jamie and I joined 20 others at Josh Peppers’ Drinking with the Right Brain class at The Four Firkins. It was a super fun night of subjective, emotive, beer appreciation. Josh curated a diverse and interesting selection of beers (Fat Tire, Helios, Wells Bombadier, Tripel Karmaliet, something forgettable, and DeuS) I highly recommend …
Continue reading “The Four Firkins – Drinking with the Right Brain Class”
Tonight, I stopped by The Four Firkins to meet Nick Anderson from Rush River. I quite enjoyed hearing the story of Rush River – and the challenges they’re having keeping up with the demand for their beer (there’s a reason their Unforgiven and ÜberAlt are #1 & #2 on my all-time beers list). On the …
Amazing, delicious beer. Easily the best beer I’ve had this year. Easily in the top 5 beers I’ve had all time.