We are standing on the edge of history. Not moon landing, or Archduke assasination history, but we are one the brink of one of those little shifts that can change the course of things, like the way the weather in Clearwater County, Minnesota alters how the Mississippi-Missouri River confluence laps on our banks, and flows down towards the delta.
This is not passive history, however, it is active history, and the river of which I speak isn't filled with muddy water, but glorious craft beer. While the river of craft beer has picked up greatly in volume and quality in the St. Louis area over the past few years, it have certainly not crested.
A new tributary is about to surge into the current, St. Louis Craft Beer Week. SLCBW is already part of a larger body, the mighty STLhops.com which has been pouring into the current for over 20 months now and has decidedly changed how craft beer flows through St. Louis.
What exactly, will it bring? Well right now, all we can do is look at the events slated for this year, see how they fare and make forcasts for next year.
This year's lineup looks something like this:
Saturday May 30th
Beer and Brats Festival - Westport Plaza
B33r and Brats - 33 Wine Shop & Tasting Bar
Wine-Beer-BBQ - Wine & Cheese Place Ballwin
Sunday May 31st
Homebrew With Drew (that's me) - Mattingly Brewing Company
I'll be firing up the old homebrewing kettles and making a Dampfbier, a Bavarian peasants' beer, low in gravity (initial sugar content and, therefore, alchol), all barley malt, lightly hopped and fermented with yeast borrowed from a Weissbier (Schlafly, in this case) brewery. It will be served at the June 17th Peek.
It starts at 9am and if you want to brew email me drew at mattinglybrewing dot com
Monday June 1st
Craft Beer Dinner - The Shaved Duck
Meet a Griesedieck - The Royale
Boulevard Tank 7 Sampling - International Tap House
Tuesday June 2nd
Beer and Cheese Matching - Wine & Cheese Place Clayton
Founders Draught Release Party - The Stable
Tenacious Trivia: Beer Edition - Newstead Tower Public House
Bell's Beer Dinner - Renaissance St. Louis Airport
Sam Adams Beer Tasting - Lukas Liquor
Wednesday June 3rd
Bell's Brewery Beer School - Cicero's
Peek-a-Brew Pale Ryeder Edition - Mattingly Brewing Company
Boulevard Two Jokers Wit and Smokestack Tasting - Lukas Liquor
Beer and Cheese Tasting - Schlafly Taproom
Sam Adams Beer Tasting - Randall's Wine & Spirits
Meet the Brewery (Founders) - International Tap House
Thursday June 4th
Craft/Beer - The Royale
Beer Tasting for Wine Lovers - Wine & Cheese Place Clayton
History of Craft Beer - Schlafly Bottleworks
O'Fallon Brewery Garden Party - Missouri Botanical Gardens
Friday June 5th
Beer Tasting - Wine & Cheese Place Clayton
St. Louis Brewers' Heritage Festival - Forset Park
Ss. Peter & Paul Craft Beer Fest - Alton Sportmen's Club
Saturday June 6th
St. Louis Brewers' Heritage Festival - Forst Park
Details on all the events can be found at www.stlbeerweek.com
That's an amazing week!
I will be at both Mattingly events and will do my best to attend the Founders' Release Party and Trivia events on Tuesday night, the History of Craft Beer and O'Fallon Garden Party on Thursday and as much of the St. Louis Brewers' Heritage Festival as I can fit it around my brewing schedule for that weekend.
I encourage everyone to make it out to these events, especially the Mattingly events, but if cannot attend those, please go to what you can and support this venture. St. Louis Craft Beer Week has some incredible potential. Can St. Louis become the next Denver, San Diego or Portland? If we can demonstrate that we are up their level, then we will be at their level. So raise a pint and make it happen!
Friday, May 29, 2009
Friday, May 8, 2009
The Homebrewing Spirit Lives on at MBC
Craft Beer. noun.
If a homebrewer (current or former) gets to decide what the beer tastes like, it's craft beer.
- Randy Mosher's Radical Brewing, p. 2
Lately it occurs to me that things have been very homebrew-esque around the cellar at Mattingly Brewing Company. Since the release of the mighty Dead Flowers Double IPA we have seen a Dubbel spiced with Star Anise, Cinnimon, Ginger and Orange peel, a Brandy Oak Aged Dubbel, and a Chipotle Porter. It looks a awful lot like the kind of homebrew lineup I have been known to turn out. The cellar has seen more that Drew-brand homebrewed insanity in the last few days. In the near future we'll see the release of the Black Sands Coconut Porter, Black Thoughts Cocoa Porter aged on toasted (by me) coconut and Scharffen Berger Cacao Nibs, resectively. But, dear beer ethusiasts, that is not all. I have also kegged off Black Past Historical Porter, Black Sky Stout Porter taken back to the 1800s. To create this 'Original' Porter, I added a bit of our Abominator Smoked Doppelbock, charred American White Oak (charred by yours truely) and the funky, yeasty dregs from a bottle of George Gale's Prize Old Ale (I'm enjoying the remainder of this bottle of the 2005 Vintage as I type), this will aged and develop or 'stale' in the parlance of the 1800s, the release date is TBA (read: When its good and ready, damnit!).
Oh, by the way, I've brewed up some Abominator Smoked Doppelbock, too! It was actually the first brew on the system, my test batch. The crazy system we have suprisingly is very efficient at getting every last bit of malty goodness out the mash, so the Smoked Bock quickly became a Samiclaus strength Doppelbock...woohoo! It has been patiently aging in our cellar, and will continue to until winter rears its ugly head and we beat back the bitter cold with a massive, smoky, sweet, caramelly, warming lager.
There are other projects maturing down here, like the Biere from Mars, the Biere de Mars inoculated (what a great word) with Brettanomyces from my favorite source for those little buggers, Orval. To be released in the fall.
Since I have finally kegged off the Abominator, I'll have some empty homebrew fermenters, which means its time to brew into them. Perhaps something like Black Forest Maple Extra Stout?
But you don't have to wait for everything exciting, in fact, for one, the wait is almost over. On June 3rd, be ready for the ride of the Pale Ryeder Palm Sugar Rye Tripel.
If a homebrewer (current or former) gets to decide what the beer tastes like, it's craft beer.
- Randy Mosher's Radical Brewing, p. 2
Lately it occurs to me that things have been very homebrew-esque around the cellar at Mattingly Brewing Company. Since the release of the mighty Dead Flowers Double IPA we have seen a Dubbel spiced with Star Anise, Cinnimon, Ginger and Orange peel, a Brandy Oak Aged Dubbel, and a Chipotle Porter. It looks a awful lot like the kind of homebrew lineup I have been known to turn out. The cellar has seen more that Drew-brand homebrewed insanity in the last few days. In the near future we'll see the release of the Black Sands Coconut Porter, Black Thoughts Cocoa Porter aged on toasted (by me) coconut and Scharffen Berger Cacao Nibs, resectively. But, dear beer ethusiasts, that is not all. I have also kegged off Black Past Historical Porter, Black Sky Stout Porter taken back to the 1800s. To create this 'Original' Porter, I added a bit of our Abominator Smoked Doppelbock, charred American White Oak (charred by yours truely) and the funky, yeasty dregs from a bottle of George Gale's Prize Old Ale (I'm enjoying the remainder of this bottle of the 2005 Vintage as I type), this will aged and develop or 'stale' in the parlance of the 1800s, the release date is TBA (read: When its good and ready, damnit!).
Oh, by the way, I've brewed up some Abominator Smoked Doppelbock, too! It was actually the first brew on the system, my test batch. The crazy system we have suprisingly is very efficient at getting every last bit of malty goodness out the mash, so the Smoked Bock quickly became a Samiclaus strength Doppelbock...woohoo! It has been patiently aging in our cellar, and will continue to until winter rears its ugly head and we beat back the bitter cold with a massive, smoky, sweet, caramelly, warming lager.
There are other projects maturing down here, like the Biere from Mars, the Biere de Mars inoculated (what a great word) with Brettanomyces from my favorite source for those little buggers, Orval. To be released in the fall.
Since I have finally kegged off the Abominator, I'll have some empty homebrew fermenters, which means its time to brew into them. Perhaps something like Black Forest Maple Extra Stout?
But you don't have to wait for everything exciting, in fact, for one, the wait is almost over. On June 3rd, be ready for the ride of the Pale Ryeder Palm Sugar Rye Tripel.
Tuesday, April 21, 2009
Drew's Favorites Volume 1
Rather than just keep my small army of readers up to date on the goings on in the cellar at Mattingly Brewing Company, I have decided to use this blog as a chance to show my appreciation for what fellow brewers are up to. There will no be discernible order or pattern to who or how they are chosen for recognition, other than that I have a deep respect for the beers they produce.
So, on with it then!
Who, oh who should I recognize first?
Well, I was sitting at home (for a change) with my fiance, Julie, talking about the upcoming beer festival season, which kicked off this past weekend with Schlafly's Repeal of Prohibition Festival. We were talking about the first festival she came to (or I dragged her to, whatever), it was the St. Louis Microfest 2006. It was a cool May afternoon and we didn't stay for the whole thing, but we did get to sample quite a few beers. Even after the years there was one beer that stuck out in her mind, New Albanian Brewing Company's Thunderfoot.
For those poor, wretched souls who do not know Thunderfoot, it a magical and mysterious black ale, a Cherry Oak Imperial Stout. Sublime balance of chocolately malt, coffee roastiness, caramelly and toffee malt middle, woody and vanilla oakiness, all drenched in sweet and tart cherries, real cherries. Silky smooth and dangerously satisfying, it is a magnificent beverage. Really, it is no shock that it stuck in Julie's mind.
But, of course, it doesn't end with Thunderfoot. Hoptimus is an American Double IPA drippying in citrusy, grassy hop character with a fantastic, bready caramelly malt backing. Malcolm's Old Setter's Ale on cask was arguably the best beer at the 2008 Great Taste of the Midwest, intense maltiness, some earthy and floral hops to balance the intense rush of toffee and breadiness with plenty of fruity esters and warming alcohol to round out an immense Old Ale. It was truly remarkable.
They also brew an excellent Imperial Pilsner by the name Elsa Von Horizon, a funky, sour, refreshing and outright strange Kentucky Common in addition to many, many others.
Jared, Jesse and their newest team member, David are working tirelessly to get the new production facility up and running to package their fantastic beers and get them into the market.
I, for one, cannot wait!
So, on with it then!
Who, oh who should I recognize first?
Well, I was sitting at home (for a change) with my fiance, Julie, talking about the upcoming beer festival season, which kicked off this past weekend with Schlafly's Repeal of Prohibition Festival. We were talking about the first festival she came to (or I dragged her to, whatever), it was the St. Louis Microfest 2006. It was a cool May afternoon and we didn't stay for the whole thing, but we did get to sample quite a few beers. Even after the years there was one beer that stuck out in her mind, New Albanian Brewing Company's Thunderfoot.
For those poor, wretched souls who do not know Thunderfoot, it a magical and mysterious black ale, a Cherry Oak Imperial Stout. Sublime balance of chocolately malt, coffee roastiness, caramelly and toffee malt middle, woody and vanilla oakiness, all drenched in sweet and tart cherries, real cherries. Silky smooth and dangerously satisfying, it is a magnificent beverage. Really, it is no shock that it stuck in Julie's mind.
But, of course, it doesn't end with Thunderfoot. Hoptimus is an American Double IPA drippying in citrusy, grassy hop character with a fantastic, bready caramelly malt backing. Malcolm's Old Setter's Ale on cask was arguably the best beer at the 2008 Great Taste of the Midwest, intense maltiness, some earthy and floral hops to balance the intense rush of toffee and breadiness with plenty of fruity esters and warming alcohol to round out an immense Old Ale. It was truly remarkable.
They also brew an excellent Imperial Pilsner by the name Elsa Von Horizon, a funky, sour, refreshing and outright strange Kentucky Common in addition to many, many others.
Jared, Jesse and their newest team member, David are working tirelessly to get the new production facility up and running to package their fantastic beers and get them into the market.
I, for one, cannot wait!
Saturday, April 4, 2009
Hops? I'll show you hops!
Stone recently posted on their blog about a new collaborative beer, Juxtaposition Black Pilsner. A joint effort between Cambridge Brewing, Brew Dog and Stone they proclaim that it is the hoppiest beer they have ever brewed.
Wow! Stone's hoppiest beer ever? That must really be something! From the makers of Stone IPA, Levitation Ale, Sublimely Self Righteous Ale, Arrogant Bastard, Old Guardian and many other one time only or occasionally offered hop bombs, they really know how to hop a beer, and this one must be a monster! Right?
They claim a usage of 3 pounds of hops per barrel. They're right it is a load of hops.
But, here's the kicker, they're all excited to put that load into a 10% ABV Black Pilsner with more than 100 calculated IBUS, to be brewed only once...yet our HOPtimal APA, weighing in at 4.5% ABV and 45 IBUs is brewed with...3 pounds of hops per barrel.
Now some may wonder how and why this can be. Stone is using a higher portion of their hop charges for bitterness, while I focus my hop bills more around flavor and aroma. We're both using high alpha (and high oil content) hops in these brews. In Stone's case Sorachi Ace and Motueka, in my case its Magnum, Sterling, Mt. Hood, Ahtanum and Summit.
Okay, so this may be Stone's hoppiest beer, but that doesn't make it the hoppiest beer out there, does it?
Well, how about something really, Really, REALLY hoppy? Yes, please. Lets take a look at Russian River's Pliny the Elder, widely regarded as one of the hoppiest beers around and possibly the best Double IPA being brewed. It clocks in with approximately 6 pounds per barrel of hoppy goodness.
But that still isn't their hoppiest offering, that distinction belongs to Pliny the Younger, a Triple IPA or TIPA. Which based on the information available, it packs the punch of around 9 pounds per barrel of green flowery insanity.
Which brings me to what all this has been building towards. I hear the cries of the St. Louis beer community clamoring "Give us more hops!". Be sure your cries had not gone unheeded.
While HOPtimal APA, which is hoppier than anything Stone has made until now, has been described as "not EXCEPTIONALLY hoppy" and "mild", I find to have the subtlety of a sledgehammer to the face. I will really bring on the hurt with Dead Flowers Double IPA. It will hit your palate with about the subtlety of a 70 megaton thermonuclear blast or a five mile wide asteroid impact.
The brew was so packed with hops, the entire kettle appeared to full of the sludge, called 'trub' left over in the kettle after a brew is transferred to the kettle.
The hop stopper clogged instantly and the heat exchanger had to be cleaned three times after the brew because so much hop material made it that far.
The dry hopping rate alone exceeds that of Stone's total hop load for its hoppiest beer yet.
You want hops, you got hops.
10...in fact more than 10 pounds per barrel. That's more than three times the hops in HOPtimal APA or Stone Juxtaposition Black Pilsner, almost twice the hops in Pliny the Elder and still more hops than even the monster, Pliny the Younger. It packs the punch of 8% ABV and 80 IBUs, remember, the focus is on flavor and aroma...and that 80 is still insanely high.
St. Louis hopheads prepare for a rain of fire, death and destruction and the ride of the four horsemen because Dead Flowers Double IPA is coming on April 8th and after it lands on your palate it will leave it like so much scorched earth.
Wow! Stone's hoppiest beer ever? That must really be something! From the makers of Stone IPA, Levitation Ale, Sublimely Self Righteous Ale, Arrogant Bastard, Old Guardian and many other one time only or occasionally offered hop bombs, they really know how to hop a beer, and this one must be a monster! Right?
They claim a usage of 3 pounds of hops per barrel. They're right it is a load of hops.
But, here's the kicker, they're all excited to put that load into a 10% ABV Black Pilsner with more than 100 calculated IBUS, to be brewed only once...yet our HOPtimal APA, weighing in at 4.5% ABV and 45 IBUs is brewed with...3 pounds of hops per barrel.
Now some may wonder how and why this can be. Stone is using a higher portion of their hop charges for bitterness, while I focus my hop bills more around flavor and aroma. We're both using high alpha (and high oil content) hops in these brews. In Stone's case Sorachi Ace and Motueka, in my case its Magnum, Sterling, Mt. Hood, Ahtanum and Summit.
Okay, so this may be Stone's hoppiest beer, but that doesn't make it the hoppiest beer out there, does it?
Well, how about something really, Really, REALLY hoppy? Yes, please. Lets take a look at Russian River's Pliny the Elder, widely regarded as one of the hoppiest beers around and possibly the best Double IPA being brewed. It clocks in with approximately 6 pounds per barrel of hoppy goodness.
But that still isn't their hoppiest offering, that distinction belongs to Pliny the Younger, a Triple IPA or TIPA. Which based on the information available, it packs the punch of around 9 pounds per barrel of green flowery insanity.
Which brings me to what all this has been building towards. I hear the cries of the St. Louis beer community clamoring "Give us more hops!". Be sure your cries had not gone unheeded.
While HOPtimal APA, which is hoppier than anything Stone has made until now, has been described as "not EXCEPTIONALLY hoppy" and "mild", I find to have the subtlety of a sledgehammer to the face. I will really bring on the hurt with Dead Flowers Double IPA. It will hit your palate with about the subtlety of a 70 megaton thermonuclear blast or a five mile wide asteroid impact.
The brew was so packed with hops, the entire kettle appeared to full of the sludge, called 'trub' left over in the kettle after a brew is transferred to the kettle.
The hop stopper clogged instantly and the heat exchanger had to be cleaned three times after the brew because so much hop material made it that far.
The dry hopping rate alone exceeds that of Stone's total hop load for its hoppiest beer yet.
You want hops, you got hops.
10...in fact more than 10 pounds per barrel. That's more than three times the hops in HOPtimal APA or Stone Juxtaposition Black Pilsner, almost twice the hops in Pliny the Elder and still more hops than even the monster, Pliny the Younger. It packs the punch of 8% ABV and 80 IBUs, remember, the focus is on flavor and aroma...and that 80 is still insanely high.
St. Louis hopheads prepare for a rain of fire, death and destruction and the ride of the four horsemen because Dead Flowers Double IPA is coming on April 8th and after it lands on your palate it will leave it like so much scorched earth.
Saturday, March 14, 2009
Funky Friday
Well, the RFT review dropped this week. The beers went over well and now the pressure is really on. Can I make enough beer? The answer seems to be 'barely', 'maybe' or 'no'. So, we are in the hunt for equipment to upgrade...already!
This Friday (yesterday), we tapped 1849 Irish Red Ale, based on Jeff Harbaugh's recipe. It was a bit different than his original, but equally delicious in its own right.
Neither of these tidbits hardly justify use of 'funky', though, do they? This does: Bourbon Barrel Aged Dubbel de Flanders.
I'll let that sink in for a moment.
Funky Friday the 13th, it is.
Courtesy of our good friends at Schlafly (my other employer, as well), we picked up some Jim Beam barrels used to age some Imperial Stout to turn our back patio into a proper 'Biergarten'. Those three will see out their useful existence as planters for some hop vines this spring (hints at a fresh hop ale at some point, doesn't it?).
One lucky barrel, however, has become the incubation vessel for Mattingly Brewing Company's first sour ale. This Flanders-style Dubbel is being refermented in the oak by Wyeast's Roselare Blend that I've grown up to handle this volume. Roselare blend is a mixed culture of wild yeast and bacteria from the Rodenbach brewery in Belgium. Rodenbach is world famous for their complex sour ales.
Fellow Taproom brewer Brennan Greene and I recently shared a bottle of Rodenbach Grand Cru which I had stashed away in my cellar for the last several years. It was damn near miraculous, a fantastic beverage. I can only hope that our little adventure now under way will produce something worthy of its pedigree. I'm willing to bet that it will, in time.
Since I started this odyssey on Friday the 13th, we will visit our Funky Friday the 13th every time the calendar lines up accordingly.
So, without further ado, I present the release schedule:
2009 November Friday the 13th (This is the only one which may not happen, but, if I deem the beer 'ready',)
2010 August Friday the 13th (It should certainly be funkified by then)
2011 May Friday the 13th
2012 January Friday the 13th
2012 April Friday the 13th
2012 July Friday the 13th
2013 September Friday the 13th (My 30th Birthday...Wow...that's weird to think about...)
2013 December Friday the 13th
Now, I bet some of you are wondering "He filled one barrel, that's eight releases for only 50 gallons? What is he thinking? I'm thirsty!"
Well, I plan to adopt a truncated 'Solera method' here. Common in Sherry production and high end rums, in these scenarios a cascading blending of aged and fresh Rum or Sherry is blended with older, more mature wine or spirit. Here, it will be significantly more simple. I will pull some out of the barrel for drinkin', at the same time, I'll top the barrel up with fresh Dubbel, and keep the wild yeast and bacteria well fed.
The beer will certainly change over time. I would expect it to become more sour and less oaky will the progression of time, but we won't find out until we get there.
Souns like fun to me.
This Friday (yesterday), we tapped 1849 Irish Red Ale, based on Jeff Harbaugh's recipe. It was a bit different than his original, but equally delicious in its own right.
Neither of these tidbits hardly justify use of 'funky', though, do they? This does: Bourbon Barrel Aged Dubbel de Flanders.
I'll let that sink in for a moment.
Funky Friday the 13th, it is.
Courtesy of our good friends at Schlafly (my other employer, as well), we picked up some Jim Beam barrels used to age some Imperial Stout to turn our back patio into a proper 'Biergarten'. Those three will see out their useful existence as planters for some hop vines this spring (hints at a fresh hop ale at some point, doesn't it?).
One lucky barrel, however, has become the incubation vessel for Mattingly Brewing Company's first sour ale. This Flanders-style Dubbel is being refermented in the oak by Wyeast's Roselare Blend that I've grown up to handle this volume. Roselare blend is a mixed culture of wild yeast and bacteria from the Rodenbach brewery in Belgium. Rodenbach is world famous for their complex sour ales.
Fellow Taproom brewer Brennan Greene and I recently shared a bottle of Rodenbach Grand Cru which I had stashed away in my cellar for the last several years. It was damn near miraculous, a fantastic beverage. I can only hope that our little adventure now under way will produce something worthy of its pedigree. I'm willing to bet that it will, in time.
Since I started this odyssey on Friday the 13th, we will visit our Funky Friday the 13th every time the calendar lines up accordingly.
So, without further ado, I present the release schedule:
2009 November Friday the 13th (This is the only one which may not happen, but, if I deem the beer 'ready',)
2010 August Friday the 13th (It should certainly be funkified by then)
2011 May Friday the 13th
2012 January Friday the 13th
2012 April Friday the 13th
2012 July Friday the 13th
2013 September Friday the 13th (My 30th Birthday...Wow...that's weird to think about...)
2013 December Friday the 13th
Now, I bet some of you are wondering "He filled one barrel, that's eight releases for only 50 gallons? What is he thinking? I'm thirsty!"
Well, I plan to adopt a truncated 'Solera method' here. Common in Sherry production and high end rums, in these scenarios a cascading blending of aged and fresh Rum or Sherry is blended with older, more mature wine or spirit. Here, it will be significantly more simple. I will pull some out of the barrel for drinkin', at the same time, I'll top the barrel up with fresh Dubbel, and keep the wild yeast and bacteria well fed.
The beer will certainly change over time. I would expect it to become more sour and less oaky will the progression of time, but we won't find out until we get there.
Souns like fun to me.
Tuesday, March 3, 2009
Upcoming Peek Schedule
Well, things are letting up just enough down here in the cellar at Mattingly Brewing Company that we are bringing back the weekly Peek a Brew. Sometimes we will feature a variation on a beer we regularly offer, or a variation on a seasonal, or even a cask. Occasionally it it will be an entirely new creation or seasonl, so stay tuned...
Here is what I have slated for the time being:
3/4 Billy Pilgrim's Imperial Czech Pilsner (the second keg)
3/11 Homeward Brown - Dry Hopped w/ Sytrian and Kent Goldings
3/18 Homeward Brown - Dry Hopped w/ Summit and Mt. Hoods
3/25 1849 Irish Red Ale - Dry Hopped w/ Kent Goldings
4/1 1849 Irish Red Ale - Dry Hopped w/ Ahtanums
4/8 Dead Flowers Double IPA
4/15 1984 Golden Ale - Dry Hopped w/ Sterling & Mt. Hoods
4/22 Cardinal Direction Abbey Dubbel - Spiced
4/29 Cardinal Direction Abbey Dubbel - Brandy Oak Aged
All for now, however, I will also fill a couple additional kegs of Cardinal Direction Abbey Dubbel which I will inoculated with Brett. I'll then age them for six months or so before release. Stay tuned for that and others!
Here is what I have slated for the time being:
3/4 Billy Pilgrim's Imperial Czech Pilsner (the second keg)
3/11 Homeward Brown - Dry Hopped w/ Sytrian and Kent Goldings
3/18 Homeward Brown - Dry Hopped w/ Summit and Mt. Hoods
3/25 1849 Irish Red Ale - Dry Hopped w/ Kent Goldings
4/1 1849 Irish Red Ale - Dry Hopped w/ Ahtanums
4/8 Dead Flowers Double IPA
4/15 1984 Golden Ale - Dry Hopped w/ Sterling & Mt. Hoods
4/22 Cardinal Direction Abbey Dubbel - Spiced
4/29 Cardinal Direction Abbey Dubbel - Brandy Oak Aged
All for now, however, I will also fill a couple additional kegs of Cardinal Direction Abbey Dubbel which I will inoculated with Brett. I'll then age them for six months or so before release. Stay tuned for that and others!
Thursday, February 26, 2009
Smooth Sailing!
Well, folks, last weekend went much better than the previous brew session. Good friend and accomplished homebrewer, Jeff Harbaugh, pitched in on the brew day. He made quite a contribution, the recipe. We have brewed his serial award winning Irish Red Ale. Rechristed as '1849 Irish Red Ale'.
Here is the rundown on all the bling that Jeff's Irish Red Ale has brought back:
2005 Upper Mississippi Mashout 3rd
2005 Kansas City Biermeisters 3rd
2005 BUZZ Boneyard Brewoff 3rd
2005 St. Louis Brews HHHC 2nd
2006 BUZZ Boneyard Brewoff 1st
2007 AHA Nat'ls First Round 1st
This is a beer with quite a pedigree. I made some adjustments from Jeff's recipe to make it turn out properly on our system, but it has been awarded Jeff's seal of approval.
1849 Irish Red Ale weighs in at 22 IBUs and 5.5% ABV. It is ruby red in color with a toffee and toasty malt profile, floral hop presence and a soft, slightly sweet, clean finish. Great with classic Irish fare.
The name comes from the song by the Irish Folk-Rock band 'The Elders' from Kansas City. '1849' is from their first, self titled album. It tells the story of Irish immigrants fleeing to the United States from the wrath of the potato famine.
http://www.eldersmusic.com/lyrics/theelders/1849.html
http://www.eldersmusic.com
Here is the rundown on all the bling that Jeff's Irish Red Ale has brought back:
2005 Upper Mississippi Mashout 3rd
2005 Kansas City Biermeisters 3rd
2005 BUZZ Boneyard Brewoff 3rd
2005 St. Louis Brews HHHC 2nd
2006 BUZZ Boneyard Brewoff 1st
2007 AHA Nat'ls First Round 1st
This is a beer with quite a pedigree. I made some adjustments from Jeff's recipe to make it turn out properly on our system, but it has been awarded Jeff's seal of approval.
1849 Irish Red Ale weighs in at 22 IBUs and 5.5% ABV. It is ruby red in color with a toffee and toasty malt profile, floral hop presence and a soft, slightly sweet, clean finish. Great with classic Irish fare.
The name comes from the song by the Irish Folk-Rock band 'The Elders' from Kansas City. '1849' is from their first, self titled album. It tells the story of Irish immigrants fleeing to the United States from the wrath of the potato famine.
http://www.eldersmusic.com/lyrics/theelders/1849.html
http://www.eldersmusic.com
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