Ohio Beer Week, my annual excuse to visit Jackie O’s, came knocking again. Jeff, Jeffrey, and myself rolled on into Athens last night in a borrowed mini-van, and hit up the town. Today, though, was about the beer judging, which meant that I ate all the bacon I could find at the free continental breakfast. Yes, all of it. Nothing says due diligence like proper preparation.
4th beer of the day: 10:14 am
The morning flight was 13B. Sweet Stout, and nothing against the beers entered, but the less said, the better. If I ever decide to brew a sweet stout, I will remember the two things I learned this morning: 1) a sweet stout needs to be sweet, so I will mash my grains higher that 150˚ F and also include an addition of lactose in the boil to help provide the necessary residual sweetness and mouthfeel, and 2) roasted barley/black malt requires a judicious hand, even in a stout, so I will use care not to make my beer acrid and bitter via large additions of either grain.
P. S. One added bonus that needs noting: the next morning, we got to have brunch with Jennifer Hermann of Market Garden Brewery and Tom Robbins and Scott Randolph of Lagerhead’s Brewing Company & Smokehouse, where we all talked about our shared love of hot peppers and Futurama. Seriously. I couldn’t make this stuff up. It was awesome.