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Archive for December, 2009

Better late than never: My FOBAB notes

29 Dec

So, waaaay back on November 7, I attended FOBAB (Festival of Barrel-Aged Beers). It was a great event and allowed me to sample some really cool beers. Although barrel-aged beers typically aren’t a favorite of mine unless I have them with food, I was pleasantly surprised. I liked a lot more of them than I had expected to. For $35 bucks, I got to sample 12 beers and also received a VERY cute half-pint glass.

This isn’t much of a review. I honestly went in there, sampled my 12 beers and got out of there because I was way too drunk for the rest of the day. :)

I did, however, take some notes while I was there. I just found them (I had emailed them to myself from my phone), so I’m just pasting what I wrote at the time. As much as I did like the opportunity to try so many beers, trying to do it all within an hour (I had to go to a family dinner that afternoon) was a bit silly.

These are not in any specific order… just how I remembered them:

1. New Belgium Transatlantique Kriek – NO GOOD
2. Flossmoor Station – Big Black Pumpkin – OK
3. Flossmoor Station – Pullman Brown – Pretty Good
4. Glacier Brewhouse – Ukrainian Imperial Stout – Pretty Good
5. Piece Brewery – Barrel Aged Mooseknuckle Barleywine – TOO syrupy, but I love a good mooseknuckle. Hohoho
6. Court Avenue – Fire Engine Red – Not much of a red, but decent.
7. Grand Teton Brewing – Howling Wolf Weizenbock – GOOD! Not overpowering bourbon flavor.
8. Two Brothers – Heavier Handed – yep. Hoppier than Heavy Handed. Good, but nothing unique.
9. Rock Bottom Chicago – Whiskey Sticke – Pretty good.
10. Goose Island – Vanilla Bourbon County Stout – If you like normal BCS, try this. Hint of vanilla. Best with a nice stew.
11. Rock Bottom Orland Park – Frambrosia – Not quite. Not good.
12. Boulevard Brewing – Harvest Dance Wheat Wine – GOOD!

 
 

December 31, 2009 is Brew Year’s Eve

26 Dec

While most people will be out getting drunk in crowded overpriced bars and swank clubs, I will be at home, sipping homebrew and brewing something special this Brew Year’s Eve.

Oh, yeah.

I haven’t quite decided what I’ll be making, but I’m going to take advantage of the spare fermenter and the day to myself.

If you too are a homebrewer with no social life, I urge you to brew some beer, too! It’ll be fun. Let’s do this!

 
 

Brew #4: Jingle Bell Hop

26 Dec

So, my 4th brew was for my own consumption and not an experiment for production. I was craving something hoppy and having not experimented with a super hopped up beer, I thought it was time.

Grains:

  • 10 lb 2-Row
  • 1lb Munich 10L
  • 1 lb TF&S Crystal (I)

OG: WAS SUPPOSED TO BE ABOUT 1.06, but mine was 1.03 (see Notes below)

FG: 1.01

Hops:

  1. 3 oz Cascade (pellets) [1 oz @ 45 min, 1 oz @ 15 min, 1 oz DH @ 7 days]
  2. 3 oz Amarillo (pellets) [1 oz @ 60 min, 1 oz @ 30 min, 1 oz DH @ 7 days]

Yeast: Wyeast American Ale

Primary Fermentation: 14 days

Secondary Fermentation: 7 days (+dry hop)

  • Brew Date: 12/14/2009
  • Bottle Date: 01/04/2010
  • Taste Date: 01/15/2010

Notes:

I messed this one up, royally. I mill my grains at the store where I purchase them, and I guess the spacing was off on the malt mill that day and I didn’t think about why it was SOOOO easy to grind them. Needless to say, it wasn’t until I didn’t reach my OG numbers that I figured something was wrong. A very helpful homebrewer online helped me narrow it down to the grains not being properly milled. I checked the spent grains and sure enough, half weren’t even cracked. :(

We shall see how this India Fail Ale turns out. Updates to come … :)

 
 

Brew #3: Blommer Chocolate Stout

26 Dec

The third beer I brewed was a chocolate stout. I used some chocolate from the Blommer chocolate factory Outlet Store. Recipe below.

  • 8 lbs 2-Row
  • 1 lb German Munich
  • 1 lb Flaked Oats
  • 1 lb Black Patent
  • 1/2 lb Chocolate Malt

Original Gravity: 1.05

Final Gravity: (I suck at keeping notes)

Hops:

Bittering: 1 oz Golding (pellets) @ 60 min.

Aromatic: 1 oz Golding (pellets) @ 15 min.

1 tsp Irish Moss @ 15 min.

8 oz Alpine Dark Chocolate (Blommer) @ 15 min.

Yeast: Wyeast London Ale

Brew Date: 11/11/2009

Bottle Date: 12/10/2009

Taste Date: 12/24/2009 (just a sneak peak) Letting the bottles condition another 2 months before this is actually DONE.

Notes:

After realizing I didn’t have the proper chocolate (I wanted to find something unsweetened, but they didn’t have any), I only put the chocolate in at the boiling, and chose NOT to ferment with any.

This was my first time using Irish moss. I’ve had good clarity with the previous two beers so I wasn’t too concerned but mostly just wanted to see if I’d notice a difference. (I didn’t).

Robey Street Blommer Chocolate Stout

Robey Street Blommer Chocolate Stout

Tasting:

I sampled a little on Christmas Eve and it’s tasting good! Reminded me a lot of Young’s Double Chocolate Stout. Good head, dark chocolaty flavor. I think it needs a couple more months for the flavor to develop further but so far so good. Will update later.

 
 

Brew #2: Red Ale

26 Dec

On October 25, I brewed my second beer, a red ale.

Per usual, I based my recipe off of other ones, but slightly tweaked to my own preferences. Below is the recipe and some notes.

Grains:

  • 8lbs 2-Row (Briess Organic)
  • 1 lb Caramel 60L (Briess Organic)
  • 1 lb German Munich
  • 1/4 lb Chocolate Malt

Hops:

  1. Bittering: 1 oz Golding (plug) @ 60 mins
  2. Aromatic: 1 oz Amarillo (pellets) @ 15 mins

I did a 60 minute single-infusion mash at 155 degrees F. Sparge at 175 degrees F. 60 minute boil.

Yeast: Wyeast American Ale

Single fermentation: 19 days.

Original Gravity: 1.054

Final Gravity: 1.010

  • Brew Date: 10/25/09
  • Bottle Date: 11/13/09
  • First Taste: 11/29/09

Thoughts/Lessons learned:

I didn’t properly mix the priming sugar into the beer before bottling, so it came out inconsistently carbonated. Some bottles were flat, while others had the proper amount of carbonation.

Stadium Red Ale

Stadium Red Ale

Tasting:

Overall low head retention on the beer. The flavor is OK, moderately hoppy (compared to my 1st mildly hopped Brown Ale). I can actually smell the Amarillo subtly coming through. Good color and clarity. Pretty good to drink at home, but nothing I’m going to share with others. Got to perfect this recipe for production. :)

 
 

Brew #1: Burnham Brown Ale

22 Dec

I brewed my first batch of beer (all-grain) on October 16, 2009. Here’s how it went…

Recipe:

SECRET!

(This recipe is only secret because I plan to use it for the actual production version for the brewery. I’ll be publishing all my other recipes for those interested.)

Notes:

This was my first day brewing. I based my recipe off the “Awesome Brown Buddy” brown ale recipe found here: http://www.tastybrew.com/newrcp/detail/238

Although I did use most of same grains, I used different proportions of the Belgian Aromatic and Belgian Biscuit grains.

I did use the same type of hops (Goldings), but did 1 oz at 60 mins (instead of 40 mins) and 1 oz at 10 minutes.

Additionally, I used the Wyeast Euro Ale XL (1338) instead of Wyeast Ringwood Ale.

Spent Grains

Spent grains, post-sparging

Lessons Learned:

Perhaps it was because I was so nervous about my first brew day, that I made sure to take every step slowly and thus did not encounter any MAJOR issues or problems. The only real problem solved was rigging a suspension using bent hangers for my colander during sparging!

Additionally, it ended up being a VERY small batch (just over 3.5 gallons instead of the expected 5. Due to a minor grain/water miscalculation, I ended up with a smaller than expected boil which of course led to even more boiling off and ending up with 3.5 gallons in the fermenter.

Wort Boil

Wort boil, with hop leaf bag

Fermenter

Fermenter

For those new to homebrewing, I have documented the process in photos at: http://public.fotki.com/miriam001/2009/first-brew/

 
 

My Favorite Beers of 2009

20 Dec

My Top 10 Beers of 2009

This is a list of the most memorable beers I tried this year. Note that these are not necessarily new beers, just new to me:

  1. Rock Bottom Chicago (Rotating) Dry-hopped Oatmeal Stout
  2. Two Brothers Red Eye Coffee Porter
  3. Three Floyds Alpha King
  4. Hertog Jan Dubbel
    Hertog Jan Dubbel

    Hertog Jan Dubbel, Netherlands

  5. Rock Bottom Chicago Instigator Doppelbock
  6. Grimbergen Brune

    Grimbergen Brune

    Grimbergen Brune, Belgium

  7. Galway Hooker Irish Pale Ale

    Galway Hooker

    Galway Hooker, Ireland

  8. Live Oak Oaktoberfest

    Live Oak Oaktoberfest

    Live Oak Oaktoberfest, Texas

  9. St. Louis Kriek

    St. Louis Kriek

    St. Louis Kriek, Belgium

  10. Bosteels Tripel Karmeliet

    Tripel Karmeliet

    Tripel Karmeliet, (Chicago by way of) Belgium

Honorable Mention:

My first homebrew batch of Burnham Brown Ale! Perhaps it was just a fluke that my first batch ever turned out so good, but oh well! Don’t worry; subsequent brews have been nothing to write home about, so I’m not exaggerating just because it’s my beer. ;)

Robey Street Burnham Brown Ale

Robey Street Burnham Brown Ale, Chicago

And of course, the WORST beer of 2009:

Jupiler Pilsener. I bought a can of this for the train ride from Brussels back to Amsterdam. It was pretty rank.

Jupiler Pilsener

Jupiler Pilsener, Belgium

 
 

Brew School: “Start Your Own Brewery” at Siebel Institute of Technology

19 Dec

Just a few weeks after I made the executive decision to quit my job and make beer my life, I started to look at some courses being offered at the Siebel Institute of Technology in Chicago. It is THE internationally recognized brew school, having been around since 1872.

I didn’t have the money to enroll in one of their Master Brewer programs, but I did see that they were offering a new course called Start Your Own Brewery. It was a 3-day course (9 to 5) and covered everything from writing a business plan, getting funding, selecting brewing equipment, building a brewery, to operating a brewpub. The course description also mentioned that there would be several people from the craft beer industry presenting at the course. Perfect. And, it started in just 4 weeks!

So, I enrolled and plunked down the money. I wasn’t sure what to expect, because while most of Siebel’s other courses were more on the technical side of brewing and production, this was about business. However, having read a lot of brewing books and done a lot of technical research on my own, a class focused on the business aspect was exactly what I needed.

Unfortunately, the week before class started I was dealing with a terrible bout of the flu and was not feeling 100% by the time class started on Monday November 30. However, I managed to get through all three days without too much trouble.

The course was facilitated by Ray Daniels, and consisted for various presentations by several different industry pros. I learned SO MUCH and it was great to hear from all of the well-known brewers, brewpub and brewery owners and operators, etc. I only wish I had been feeling better so I could have been a little more social and done some more networking. There were about 40 people in the class from all over the country (and world!) all working on starting breweries and brewpubs in their respective cities and towns. Everyone had great questions and I left the 3 days learning so much that I could not have learned in any book or online. “Mad props” to Ray Daniels, the presenters, and all the people at Siebel who put it together.

I will be referencing what I learned in greater detail in upcoming entries. Suffice to say that it was definitely money well spent.

 

Recipe: Fromage Fort

19 Dec
Fromage Fort

Fromage Fort

  • 3/4 cup shredded sharp cheddar
  • 1/2 cup shredded appenzeller
  • 1/4 cup shredded smoked gouda
  • 1 tablespoon grated parmesan/romano/asiago mix
  • 1 tablespoon softened butter
  • 2 cloves garlic, minced
  • 2 tablespoon white wine
  • dash Colman’s dry mustard powder
  • dash pepper
  1. Mix all ingredients, microwave for 20 seconds to soften everything if necessary.
  2. Put onto sliced pieces of French bread.
  3. Put in broiler on low until cheese is melted and begins to brown on the edges.

Pairing recommendations:

Due to the different types of cheeses used in this recipe, this will go well with a variety of beers. I’d say your choice will ultimately depend on what season it is when you make this. Winter favorites include brown ale (Barley Island’s Dirty Helen) and oatmeal stout (Rock Bottom Chicago’s dry hopped oatmeal stout, YUM). During the warmer months, a pale ale (like Bass) will go well.

 
 

Recipe: Vanessa’s Beer Chilli

19 Dec
Vanessa's Beer Chili

Vanessa's Beer Chili

  • 1 lb 85% lean ground beef
  • 1 onion, chopped
  • 3 garlic gloves, minced
  • 3 arbol peppers
  • 11.5 oz can tomato sauce
  • 1 can red kidney beans, drained
  • 6 oz can tomato paste
  • 2 tomatoes, chopped
  • ½ cup red ale
  • 1 tsp oregano
  • 1 pinch of ground cinnamon
  • 1 Tbspn Chili powder
  • 1 tsp ground cumin
  • 1 tsp seasoned (or regular) salt
  • 1 cup of water (optional, if you like thinner consistency)
  1. In a large pot, brown the ground beef. When beef is halfway cooked, add the chopped onion and minced garlic.
  2. When onion begins to look transparent, dump in all the remaining ingredients. Bring to a boil and then simmer on low heat for 1-2 hours. The longer you simmer, the better the flavor.

EAT IT with sour cream, shredded cheddar cheese and some crackers!

 
 
 
Creative Commons Attribution-NonCommercial-NoDerivs 3.0 United States
This work by Robey Street Blog is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 United States.