Better late than never, eh?
This month’s session is brought to you by The Homebrew Manual and focuses on the relationship with beer between brewers and drinkers. I consider myself both, but I know of many who are more one or the other. It does taint one’s appreciation of beer, but I don’t think one is necessarily better than the other.
Let’s start with me. I used to be a drinker only. My thinking was that I could never brew something as good as a commercial brewer. And many of the homebrewers I knew proved this to be true. Their beers were mediocre at best and didn’t offer the same wow factor that many commercial breweries offered. I just didn’t see the point of brewing 40-50 bottles of something that wasn’t nearly as good the various different beers I could find at the store or in bars. That and many of these homebrewers seemed ignorant to the tide of craft beer developing under their noses. High IBU’s and ABV’s seemed impossible. “Throw more spice and have another malty beverage!”
So, I threw myself into the craft beer movement. I bought every new release. I built a cellar that might not be the largest you’ve ever seen, it’s still solid in its variety and quality. I lost track of how many beers I had before Untappd (BU), but I have since achieved Legendary status (500 unique beers recorded) with a solid progression toward Extraordinary (1000 different beers). I steeped myself in the culture and blogging community so as to further my enjoyment of craft beer.
Then – I don’t remember whose beer it was – it hit me. It is possible to brew beer at home that’s as good or even better than what the pros produce. It was like a second epiphany. So, I tried some homebrewing. At first, it was a kit that seemed pretty pedestrian, but I didn’t care. It was mine. From there, I completely changed the hop additions and developed an incredible single-hopped Simcoe IPA and the rest was history.
Now, granted, I’ve never moved beyond extract brewing. Some would argue that I don’t really brew. However, I haven’t moved on to all-grain for two simple reasons. First, extract brewing requires less time and is generally simpler. I can steep some specialty grains before I boil for added complexity. Extract brewing is just so easy. Second, my beers have generally been considered “better than extract.” Few have been able to sense the extract and all have loved my beers. I’ve done some insanely hoppy IPA’s/DIPA’s, potent imperial stouts, a ridiculously popular saison, and there’s a boozy Belgian Quad bottle conditioning right now that is loaded with that raisin flavor/aroma brewers strive for.
So, I’m a brewer and a drinker. I don’t think one understands beer better than the other. Brewers can break down a beer into its components, altering the enjoyment from aesthetic-based to one of utility. Each beer is judged like a puzzle, stirring inspiration for the next batch while developing metacognition along the way. Drinkers, however, are not lost in the details and enjoy beer in the moment. Where the brewer tries to experiment with technique and ingredients, the drinker collects and hoards his own variety. Both can be generous with knowledge and refreshment. Both know their stuff. But, most importantly, both appreciate and love beer.
As is usual for this blog, I can find an applicable comparison to musicians and music fans. I am of the latter and not the former. I wish I could play music. I tried teaching myself guitar and bass at one point, but there just wasn’t time in my schedule. Despite my love of the DIY movement, I’ve never really felt that playing music was in the cards for me. However, I don’t appreciate music any less than musicians. I have several musician friends who – for whatever reason – like to read this blog, talk music with me, or come hear me spin. I’m more than a fan. I curate.
But I digress.
Does one need to brew (or play music) to properly appreciate beer (or music)? No. The appreciation is just different. I know a lot more about beer and appreciate a well-made pale ale or Pilsner because of what I know about brewing. However, there are some times when I want to suspend that knowledge and just enjoy the beer for what it is at that moment. Who cares what causes the head retention or that tartness. I just want to appreciate the beer for being a beer.
I don’t ever want to be the brewer that analyzes every beer, sucking out the enjoyment. I don’t want to swayed by technique over the ephemeral. Conversely, I don’t want to drink a beer blindly, ignorant to the efforts that went into making it so great. It’s all about balance.
We need balance in the beer community as well. Drinking beers with only brewers or drinkers makes for a dull, monotonous experience. Beer, as complex as it is, can become a rather boring thing if only
seen tasted smelled experienced through one perspective. Beer needs a diversity of thought to be fully appreciated. So, there’s plenty of room for both brewers and drinkers. Also, those of us who float somewhere in between.
Like making a year-end list of best records, creating a list of one’s favorite is a silly yet necessary exercise. Silly because who really cares? Necessary because everybody’s doing it. In no particular order, here are beers that were either released this year, discovered by me this year, or finally made sense to me this year. I apologize upfront for the IPA-heavy list. I’m a hop head and have trouble remembering what I thought about most sours, stouts, Saisons, etc.
Trappist Westvleteren 12
I’ve had Westy before, but it was a small sample at the end of an evening of craft beer debauchery. My bother “won” one of those lottos just to get a chance to buy and $85 six pack. He shared as family is wont to do over the holiday. Half a bottle was more than enough for me to fully appreciate what many consider to be the best beer in the world. I don’t know about all of that or even if it’s the best Belgian quad, but it’s very very good.
Goose Island King Henry
This may have been released in 2011, but we never saw it locally. One evening in Lincoln, Nebraska at an excellent pizza joint offered me the opportunity to try this magnificent beast.
Bells Black Note Stout
I should not have had a glass of this beer, but I did. A sample was sneaked to me as I had to leave a Bells dinner. Imagine the molasses-fueled deliciousness of Expedition, mixed with the sweetness of a milk stout, and brewed in bourbon barrels. Even then, you can’t imagine how glorious this beer tasted.
Three Floyds Zombie Dust
I love me some APA’s but this one is on another level. So much Citra. So good.
Stone Ruination Tenth Anniversary IPA
Specially released IPA’s from Stone are all over my list. This one featured an amped-up version of what was my epiphany beer, if that was even possible… Of course it was! This was as good a tribute as any brewery has ever brewed.
Stone Enjoy By 12.21.12 IPA
I actually preferred this one to the September version. It’s possible this one was fresher, but both were consumed well before their best by dates. The idea of a ridiculously fresh IPA is nothing new, but this release made it a priority. There’s no way one of these will ever sit on shelves too long. I hope they continue to brew Best By IPA’s.
Cantillon Lou Pepe Kriek (2008)
Obviously, this beer was not from this year, but I finally opened it and was glad I did. No one does lambics and sours like Cantillon. Probably no other more obvious sentence has ever been uttered regarding beer. Lou Pepe was no exception. I suspect the aging altered the beer, but I doubt I wouldn’t have loved it a couple of years ago.
This one is on the brain as I just picked up the latest release of this great Smokestack Series brew. I always liked this beer but never really got it until this year. I don’t know whether that’s trying so many inferior rye beers or just the ongoing development of my palate, but it’s so rich and so good. Aside from Boulevard’s Saison Brett (another all-time favorite that could make this list every year), this is one of the true Missouri craft beer treasures.
The Bruery 5 Golden Rings
I stumbled upon one of these at a Whole Paycheck the day before Xmas Eve and figured it would make the perfect Xmas dinner drink. And it did. No one outside of these guys and Stillwater consistently make beers that go better with food. I was lucky I paced myself of this one would have put me under the table.
Broadway Brewery Columbus Single Hop IPA
Never in my wildest dreams would I have figured a beer brewed here in Columbia, MO would make a list like this, but this one stacks up. I’m sure the freshness factor comes into play here, but I dragged a growler nine hours to Ohio, another three to Cleveland – all of it in a cooler that was probably not properly chilled and a growler that was not properly filled to the top – and the beer survived. Hell, it did better than survive. It was downright delicious.
Odell The Meddler Oud Bruin
I had nearly given up on Odell’s special releases, but this one was decently priced and I like to try anything new in this style. The beer was beautiful from appearance to aroma to the all-important flavors within. It paired well with whatever I was eating that night. This beer renewed my faith in Odell.
Schlafly Tasmanian IPA (TIPA)
Schlafly has been experimenting with different varieties of hops, mostly through special keg-only releases and cask ale. Still, this one was a nice little surprise. It’s one of those beers that nails the hoppiness hop heads are always after, causing us to want to drink one after the other.
Millstream Great Pumpkin Imperial Stout
This is how pumpkin ale should be done. Screw the pumpkin pie and sour varieties. Put your pumpkin in an imperial stout or Baltic porter! As an imperial stout, it’s not my favorite. However, it made me rethink pumpkin beers just as I was writing them off.
Treble Kicker Beer New Slang Saison
My own Saison is easily one of my favorites. I upped the ante with this year’s version for my partner’s tenure celebration. More lemon zest and rosemary = a punch in the face Saison that is not playing around. Add in some dry-hopped Sorachi Ace hops and you have a lemon bomb/balm that needs to brewed again and soon.
Stone 16th Anniversary IPA
This one was met with many mixed reviews, but I loved the twist this one offered some lemon verbena and rye-induced spice that made for one of the more interesting/surprising beers this year.
Deschutes Chainbreaker White IPA
Why isn’t the white/wheat IPA more popular? Because no one wants to take on Deschutes’ hold on hoppy beers. No one hops a beer like Deschutes. No one.
Tallgrass 8-Bit Pale Ale
This was my beer of the summer. Refreshingly hoppy goodness in a can carried me through record-setting heat, including a 30-mile bike ride.
Green Flash Rayon Vert
I’m not sure how long this beer has been around, but it made its first appearances in middle-Missouri earlier this year and I’m sure glad it did. Another twist on the IPA (this time with Belgian love), Rayon Vert became the “heavy” beer of summer.
What can I say that hasn’t already been said before about Stillwater’s excellence. I could put any of their beers on this list every year. Still, this one made its debut in 2012 and I for one welcome it to the best lineup of Saisons this side of Belgium.
Firestone Walker Wookey Jack
The Black IPA/Cascadian Dark Ale continues to dig out a niche in craft beer and Firestone’s entry is no different than the best of the style.
Deschutes Chasin’ Freshies
Did I mention Deschutes’ mastery of the hop. This fresh-hopped IPA and its fresh-hopped APA cousin (Hop Trip) do what fresh/wet-hopped beers are supposed to: capture the essence of Dionysus’ underwear… or something like that.
Mikkeller Royal Rye Wine
Most of the Mikkeller releases I enjoyed this year were not all that new to me. However, the experience surrounding the Royal Rye Wine made this possibly the most memorable beer of the year. Read more about it here.
What did I forget? What would you add? Disagree or agree with any of these?
I, like Lenny Bruce am not afraid. The Mayans are wrong about this one. The world will not end by 12/21/2012 EST. And if it does, I live in CST and should have at least an hour to take care of some unfinished business.
It’s all coming to an end and we can’t take any of it with us. So, why not indulge a little. Get that one more experience in before it all comes to an end.
It makes record collections and beer cellars obsolete. Unused blogs sit and digitally rot, losing readers by the minute.
We should enjoy the freshest of IPAs before they go bad. Don’t let the hops fade. It’s important to smell the fruit and pine aromas and to allow their bitterness to defeat your tongue. I enjoyed Stone’s Enjoy By 12/21/2012 weeks ago and I’m glad I did. I’ve had too many IPAs who sat months on shelves outside their proper homes in beer coolers. My bottle barely spent any time on a shelf or even in a refrigerator. I mean, why wait when you know it’s peaking now and will only fade as the days pass?
Anyway, here’s a blog post to prove that I’m still around. In case, you know, the world comes to an end. And if it doesn’t, maybe I’ll post again sometime soon.
1Actually, due to family travel plans, I will be in the Eastern Standard time zone. So, I get no hour, well aside from the hours I’ll have after Europe goes up in flames.
I have been brewing a lot lately and have plans for more in the near future. So, look at this as an update of sorts.
The oldest homemade beer I have right now the Belgian-style Quad I’m aging at the moment. Better known as “Guided By Voices“, this sucker measures in at about 10.7% ABV thanks in large part to the maple syrup and candied sugar I added to the boil. I’ve had trouble with Belgian yeast strains in the past, but this beer was fermented in my Ale Pail with a heating belt wrapped around to maintain optimal temperature. The beer nearly exploded it was so active. It’s still sitting in secondary at the moment, aging and developing in complexity. Later this fall, I’ll bottle it and ration them out slowly.
The other two batches I have on hand are the second edition of New Slang Saison and a new scotch ale I’m calling “Tenured Dingo.” Both beers were brewed for my partner’s tenure celebration on the first. So, there will be tasting notes to share for those two beers soon.
New Slang Saison was the Saison I developed last year that included lemon zest, Rosemary, and the lemony Sorachi Ace hop. This year’s version features several changes. First, I was able to secure leaf hops, hopefully allowing for a more fragrant beer, especially thanks to the dry-hop. I also added extra Rosemary to the the dry-hop, possibly making this a roasted chicken in a glass flavor profile. Finally, the biggest change occurred in the pitching of yeast. Last year, I used a smack pack of a Saison yeast that never really took off. I had to scramble and luckily friends gave me some slurry from their cider that finished off the beer nicely. This year, I just mixed a packet of dry yeast into the wort. It took off despite no starter. The beer has smelled nice throughout and should be ready in a couple of weeks.
Tenured Dingo Scotch Ale is named for my wife. She doesn’t care for much beer but prefers a scotch ale and – more importantly – scotch. So, I soaked some oak chips in cheap scotch and added them to the secondary. The recipe features an odd hop schedule and an American yeast strain, mostly because I can do what I want. I can’t wait to try it once it’s carbonated.
Maybe most exciting of all is the plan to brew a coffee IPA. I’ve had good luck with IPAs, but coffee is a new frontier for me. A new friend roasts his own coffee and can manipulate several variables for us to get the exact flavor profile we want from the coffee. I’m looking at the moment to take a medium-roast coffee with tons of fruitiness. It will cold-brewed so as to lower the acidity. Then, we’ll dump it into the secondary. One idea is to add the coffee to a split batch so that we can experiment with several varieties. We’ll have to see, I guess.
Either way, there will be something to brew after the tenure party. So, there should be more on the homebrew front soon…
Beer – craft or otherwise – has always had a reputation for being had on the cheap. This mentality is what keeps so many from even trying a craft beer. Even for craft beer enthusiasts, complaining about beer prices is like complaining about the weather.
I won’t lie. I’ve spent my fair share on beer, but even I won’t (normally) buy a $45 bottle like our friend Jim of Beer and Whiskey Brothers fame. Well, I’d probably chip in to try some, but $45 is a lot to spend on one 750 mL bottle of beer. There’s something about that mental hurdle (that I clear regularly) that one should never pay more for beer than they do wine.
The Beer Bourgeois doesn’t care about price. All they want are the best and rarest beers. That’s cool. It would be cooler if everyone could afford these special beers, but I don’t really mind that there are $45 bottles of beer out there, waiting to empty my wallet. I’ve been know to partake in the bourgeois shenanigans. I understand the allure and payoff involved in drinking expensive beer.
It’s an interesting issue when you factor in the cheap beer syndrome that typically prevails in diehard and casual beer drinkers alike. The diehard beer enthusiast complains because he has to have that beer or that these beers drive up the prices on more regular brews. The casual beer drinker doesn’t give a shit either way.
Something similar happens with records. While this sometimes happens with special packaging or pressings, it more often occurs when bands re-release their seminal work form decades past. Albums that could hardly sell more than a few thousand copies can now ask top-dollar for re-issues pressed on 180-gram vinyl and sporting new packaging.
There’s no better example of this than the flurry of reissues from 90s indie heroes Archers of Loaf. Two particular re-issues just came out a week or two ago in the form of All the Nation’s Airports and White Trash Heroes. The vinyl is non-black and heavy. The artwork has been completely re-imagined. The liner notes offer a bit more while the digital download still has more to offer. It’s everything for which an indie child of the 90s could ask and all for almost 20 bucks a pop, considerably more than what those records used to go for.
Let me be clear. I am not complaining. I am glad that these albums are receiving the proper re-issue treatment. I am elated to own all of Loaf’s full-length albums on vinyl. (Although, I already owned Vee Vee and a picture disc of All Nations prior to their reunion and re-issue-palooza, not to mention numerous singles and EPs.) This is a good development in that I get some nice records and these deserving artists finally get the recognition they deserve.
I’m also fairly willing to spend money on high-end beers. I mean, these are the best beers in the world and yet they’re still a fraction of their wine-y equivalent. I won’t buy cases of expensive beer, but I’ll buy a bottle or a glass on tap just so that I can try it.
So, this may actually make me part of the bourgeois with limits. I am firmly middle-class, but I have to budget my money. I guess more of us (reading this post) are in that situation than not.
So, are you a bourgois beer nerd/geek/enthusiast/whatever? Are you record-buying and concert-going behaviors of the bourgeois? I came to conclusions I did not fully expect. Where do you stand? Does it even matter? Am I just reaching for blogging topics at this point?
Either way, Jim liked the beer I mentioned above and the Archers of Loaf re-issues are totally worth the money, if you’re into that kind of thing and can afford it.
I understand that over-hopped (or hyped), unbalanced beer is not everyone’s cup of tea – or glass of beer, but it seems to me that hops is the cure-all for any style of beer. Never was this more apparent to me than a little over a year ago when I tried a hoppy wheat at the Boulevard facility in Kansas City. Since that time, collaborations have been released and now there’s Boulevard’s 80-Acre Hoppy Wheat, a newly-released version of this one-time-brewery-only-release. It’s now available everywhere Boulevard is served and for this, I am thankful.
It seems adding more hops is the way to go. The IPA is maybe most responsible for craft beer’s emergence in the US and it’s also the hoppiest of the hoppy. It has its own rather popular holiday. Brewers push the limits of bitter hoppiness to extremes, even upping the ante for traditional heavyweights of the style. Then we freak out when there’s suddenly a hop shortage, making fresh-hopped and double-hopped beers more valuable. All of these appears to make it imperative that every brewery carry their own hop-bombed IPA and/or DIPA.
The fact that nearly every brewery makes an IPA/DIPA means that hop-heads – myself included – could get their fill. However, this doesn’t seems to be enough. It’s now en vogue to hop the hell out of everything. There are brown ales hopped like IPAs. Saisons with a hoppy bite. No style is safe, but the style that maybe needed additional hops is finally getting the attention it deserves. Wheat ales are now entering super-hopped sector of beer styles and I couldn’t be happier.
Typically, American wheat ales (not Hefeweizens or whatever some brewers try to pass as Hefeweizens these days) feature a slight citrus crispness that makes them ideal for some hop additions. Boulevard and Deschutes seem to be at the forefront of this trend. From the ashes of their Collaboration/Conflux #2 venture, the breweries have released the aforementioned 80-Acre Hoppy Wheat and Chainbreaker White IPA, respectively. I welcome this kind of ingenuity in craft beer. Such innovation just makes sense.
I take a similar view with my own brewing. Sometimes, we just need more hops. Obviously, this applies to the IPAs I primarily brew, but other beers deserve more hops as well. For one, I have my second attempt at my New Slang Saison. When I brewed it before, I didn’t dry-hop it with Sorachi Ace hops. However, this year’s batch deserved a little something extra. So, along with some rosemary, an ounce of leaf hops were added and I should be able to report the results soon. Of course, I suspect they’ll be great.
What other styles could use an infusion of hops? (“All” is probably the only acceptable answer.)
This went down.
One craft brewer beating up on a handful of niche craft brewers who in-turn beat back on the first craft brewer. Aren’t they all supposed to be on the same team?
It’s silly, really. Craft brewers own 5-10% of the beer market in the US. Why bash each other because one segment goes about their business differently than you? Wy not focus all your effort on the big boys?
For all their faults, this is something BrewDog does, but they are a minority. The Scottish craft brewers are in it just to take on the big boys. They feel no need to attack their own. Instead, they promote kindred spirits, even collaborating from time to time. When it comes to taking on a common enemy, craft brewers either turn on each other or turn a blind eye toward their macro adversaries.
In music, the same doesn’t typically happen. Although, sometimes, there are beefs, particularly if Wayne Coyne is involved. Still, indie rockers generally leave each other alone. It’s the fans and bloggers that like to tear down their own. Debates over how indie a band is or isn’t or whether or not a band is indie enough dominate conversation. Instead of celebrating indie rock, we make it a pissing contest where those who piss the shortest distance win.
This is why liberals never win.
The more thoughtful, critical side of the political spectrum constantly beats itself up over nuance, subtlety, and semantics. Liberals do more harm to one another than conservatives who tend to toe the party line. Liberals are constantly redefining what being liberal means while conservatives are set up to just do things as they’ve always been done.
Of course, there are exceptions. There always are. However, time and time again, I find the internal battles among liberals, the craft beer community, and indie rock to be frustrating. I mean, I love and identify with these communities because of their critical, reflective natures, but sometimes they do more harm than good.
Thoughts? Am I overreacting? Does this happen on the same levels among conservatives, macro brewers, or major labels? Discuss.
*Then, there’s this. Really? Who cares?
I don’t usually get to drink very much Russian River as they do not distribute in Missouri. Still, I’ve been lucky enough to try quite a few of their bottles over the years via trades, gifts, tastings, etc. So, I know their beers well enough to form an opinion on them.
Sunday evening, I pulled out a bottle of Damnation for dinner. What an amazing beer. I just wished it wasn’t plastered with Comic Sans all over the labels…and that’s what brought me to this post. I both love and hate Russian River Brewing Company for several reasons, reasons I will list below, switching things up a bit by starting with the reasons I hate Russian River…
Five Reasons I hate Russian River:
1. Why, after carefully crafting beautifully tasty beers and placing them in fancy, Belgian-style, corked bottles would you cover the labels in Comic Sans? I recognize that I’ve mentioned this fact twice in the first 150 words of this post, but my displeasure over this assault on typographic decency cannot be overstated.
2. Russian River is hard to get in Missouri. Beer geeks are a crafty lot, but it’s difficult to get our hands on small-batch brews that don’t come to our market. Sure, there are ways, but it’s hard enough to keep up with what is distributed here without including hard-to-get beers from other markets. Of course, if Russian River expanded their reach, either the quantity or quality of their beers would suffer. Still, this is a risk I’m willing to take to see Russian River on local shelves.
3. My wife was giving me a hard time the other day when I casually mentioned spending $12 for a bottle of beer, an amount she rarely approaches when buying wine, conflicting with my argument to beer’s relative affordable pricing. (Of course, my real argument is that the best beers in the world can be had for $12 or less while the best wines are five times that or worse.) Anyway, the point is that Russian River beers are expensive. I know one typically gets what one pays for, but some of the Russian River prices are a bit steep. This makes mail-ordering a ridiculous proposition. Try paying $7 to ship a $12 12 oz bottle. It just doesn’t make much economic sense.
4. The hype over both the younger and elder versions of the Pliny franchise overshadows what Russian River really does well: sour ales and various Belgian styles. I have liked not loved Pliny the Elder. There. I said it. Now, I fully expect commenters to tell me all the reasons I’m wrong in my assessment of one of the most beloved and possibly (over-)hyped beers of all-time. I will admit that the times I’ve had Pliny that it might not have been as fresh as possible, but isn’t that also an indictment that the supposed best beer in the world has a short shelf life? Give me a Supplication any day of the week.
5. Did I mention the comic Sans?
Five reasons I love Russian River:
1. Aside from the Pliny beers, Russian River features some of the best artwork on any beer labels. The pen and ink drawings on their labels hearken back to olden times when beers were wild and fermented by the cat hair and spider webs surrounding open fermentation vessels. The sketches feature olde-skool tools that look more like torture devices than gardening implements, suggesting a challenge to your tongue lies within. I don’t know who the artist is, but Russian River figured out the label art factor even if they don’t understand typography.
2. These beers are really well-crafted. I often grumble about the Comic Sans and hefty price tag whenever I score some Russian River. Then I pour the beer into a glass. That’s when the complaints end. Let’s take the Damnation I had this week. Here’s a brief review:
Upon releasing the cage holding the cork, I observed the cork slowly rising from the bottle’s lip. Luckily, I grabbed the cork before any damage was done. The only other beers I’ve seen this much activity upon opening has been when opening a Jolly Pumpkin. However, if I’m not careful, I’ll lose half a JP brew just from the beer shooting out as soon as I lift the cap. The Damnation was fully active but not to the point of spilling all over the place. I poured the beer to find it golden and cloudy. The head was a good two-fingers thick, only dissipating to half that throughout the meal. I’ve never been overly concerned with head retention, but I’ve read that it helps to protect the beer from oxidizing while in your glass. This beer did not oxidize thanks to this unbelievable head. Then, I tasted it… It’s not as sharp or tart as Green Flash’s Rayon Vert (another favorite Belgian Pale), but it more than makes up for that by simply being complex and dry with loads of fruit without being fruity. Really, this was a freaking awesome beer!
Even my distaste for the hype surrounding Pliny subsides a bit when I get enjoy some. There really are no better crafted beers than those from Russian River.
3. I love that Russian River thumbs its nose at the wineries that surround it by aging beers in discarded wine barrels, often infecting them with bacteria and yeast strains that would normally destroy wine, causing some winemakers to avoid RR’s brewery altogether. That’s some some bad-ass punk posturing right there. Plus, even at a dollar per ounce, I can afford a Russian River bottle more often than I can afford the best wines from that same region.
4. The indie-craft ethos I love to promote on this blog is alive and well at Russian River. It stays relatively small and sticks to making artisanal ales that defy style and convention. I realize that the other side of this is the lack of availability, but I get enough RR to fulfill my needs. Never change, Russian River. Never change.
5. In case you haven’t noticed, even most of my complaints about Russian River have to do with how great this brewery is. It’s on my bucket list to visit their brewpub, if I actually had a bucket list. I don’t order and trade for loads of their beers, but I drink them whenever they’re available. So, really, it’s just a love/love relationship I have with Russian River. I’m okay with that.
Half the time, I write about how old I’m getting. This is not one of those posts.
When brewing beer – particularly at home – aging beer to that perfect moment is as inexact a science as one can find. That’s usually why I go with IPA’s and the like that need to be consumed ASAP for fear of them losing their hoppy bite. Even this truism with brewing IPA’s doesn’t always work. I brewed an IPA last year and it needed the extra month in the bottle before it really tasted good.
Aging for pro brewers can be just as hard, but they have a lot more beer to work with, staff, meticulous notes, etc. My aging process is a crap-shoot. Luckily, it’s worked out well for me so far.
I have three(!) such experiments in aging going on right now. This is strange for me as I rarely have more than one beer in secondary at a time. And even when I have, It’s been one beer is going in while the other is going out. However, for various reasons, I am sitting on three beers aging in secondary.
The first is the one that’s been in for two months and may stay in for another 2-4. It’s my Belgian-syle Quad, better known as Guided By Voices. This beer, like all my beers lately has nailed both OG and FG. It was supposed to host some dried fruit, but I opted to let it age without so that the natural flavors would come out on its own. This beast is sitting at just under 11% ABV, easily my booziest effort yet. I don’t want to try it yet, preferring to be surprised, but it smells so good.
Why am I waiting four or more months to try this beer? A friend suggested six and most of the bigger Belgian beers sit around for a long time. It will age as long as I feel like aging it. I don’t think it will hurt the flavor whenever I decide to open it. I can always age it some more in the bottle. Either way, I have boxes of 750-mL bottles just waiting to be filled with this thick, rich concoction.
The other two beers – one a Saison and the other a scotch ale – are for a special occasion. My wife officially becomes an associate professor with tenure on September 1st. To celebrate, we’re throwing a party and I brewed these beers for the event. The Saison is a crowd-pleaser and the scotch ale is for her as it is one of the few styles she enjoys. I’m hoping that I timed both beers to be ready by the 1st. Right now, they both sit in secondary vessels, awaiting their bottled homes.
The Saison is a repeat with a few minor tweaks. First of all, I forgot to include honey. It was nowhere on the recipe for some odd reason. Also, I used the wrong caramel malt (80L opposed to 20L). It’s a long story as to why the mix-up happened, but the beer actually didn’t start out as dark as the last time. Finally, I actually got the yeast to cooperate this time around. The first time, I used a smack-pack that just didn’t really take off. It was in dire need of a starter. Since I’ve had so much luck with dry yeast packets. I just threw in an entire pack and mixed it with my aeration wand. FG was achieved in small part due to my patience but in large part due to the extra warmth I added with a warming belt.
In the secondary, the Saison is sharing space with some additional Sorachi Ace hops and Rosemary. I’m hoping that this will make the beer a bit more fragrant. It should at least make it good for beer can chicken.
The scotch ale was a complete experiment. I’m not even sure if it truly matched the recipe I wrote. Still, it fermented just fine. I’m a bit worried that an American yeast in a Scottish beer will not show the character a scotch ale should demonstrate. So, I added some oak chips soaked in cheap scotch whiskey for a little depth. Ideally, this beer would sit for two months on the chips, but I don’t have that long. Six weeks will have to do.
The second beer is called “Tenured Dingo”, a tribute to my wife whose last name is the same as the baby-eating, Australian dog. At best, the beer will be rich with flavor and really wow our guests. At worst, the beer’s namesake will tell that it would be good with a burger, something she says about every beer, regardless of style.
Aging happens in other ways. As my hair grays, my record and beer collections age along with these homebrews. As change happens in my life (wife’s mentioned tenure, a new job for me), change will occur in those carboys. I’ll do my best to keep you all updated on developments as they happen, but as you probably can tell, keeping a blog up-to-date is not always an easy thing to do.