Wild Wet Hop Brewday

The fruits of yesterday’s labor headed for their rendezvous with my brewpot. Nothing says delicious like a little over a pound of fresh hops laying around waiting to be used. My favorite secondary effect are the thousands of aphids that ended up on the kitchen counter, and/or in the brewpot. The AA of this beer stands for aphid apocalypse. Word.

77. Wild Wet Hop Beer
Mini-mash:
1 lb. Breiss 2-row
1 lb. Dingeman’s Pale malt
8 oz. Dingeman’s Biscuit malt
8 oz. Breiss Caramel 20 L

Mashed @ 150° F for 60 minutes (hit 158° F) with 6 quarts water; raised to 170° F

Batch sparged with 1 gallon of 170° F water

Added to brew kettle, brought to a boil (60 minute) and added:
3 lbs. 6 oz. Pilsen Light DME
1 ½ lbs. Bavarian Wheat DME
8 oz. Turbinado Sugar
1 tsp. gypsum
7.6 oz. wild wet hops

w/10 min. to go: 3.3 oz. wild wet hops

w/5 min. to go: 4 oz. wild wet hops

@ removal from heat: 4 oz. wild wet hops

Chilled wort, racked to bucket, and pitched mason jar of Wyeast 1332 Northwest Ale saved from batch 72

Brewed: 10/11/2010
Secondary: 10/29/2010 @ 1.012
Bottled: 11/4/2010

OG: 1.054 (or something like that; I forgot to write it down)

FG: 1.012

Tasting Notes: This marks the second year we’ve made this beer; the wild bike path hops don’t carry a lot of bitterness, but they create subtle and gentle fruit flavors. The goal this year was to construct a light, pale malt body that would showcase the strength of these hops while also constructing an approachable and drinkable beer. Pouring a light caramel copper that is slightly hazy, Wild Wet Hop has a mousse-y thick white head that laces the glass well. The nose is soft and perfume-y fruit: apple and pear with a fair amount of juiciness in the front followed by a slight spicy tartness. There is no malt in the nose, but that was part of the intention with a restrained malt bill—I wanted a chance to showcase the full range of the hops. The beer starts with light caramel and breadiness that quickly gives way to fruit and floral hop flavors; the middle dries out and features spicy hop flavors with a clean and clear pear flavor, and the finish is spicy and tart coupled with a gentle lingering bitterness. There is a touch of sharpness in the finish that is lightly grassy and vegetal, most likely from the 1 ½ lbs. of fresh hops. The carbonation is bright, lively, and creamy—it both lightens and brightens the beer, rounding it on the palate. As fresh hop beers go, this one is closer to a APA than an IPA; it is bright and very drinkable. Not everyone has enjoyed the apple and pear tartness; in last year’s beer I initially thought the flavor was from was acetaldehyde (green apple bite) until I realized the other tart and fruity components that were apparent in the beer. This year, I used both a different yeast and a much lighter malt profile, and the apple tartness is brighter and the pear flavors are more forward on the palate. For next year’s version, I’ll probably drop the malt level and push this towards a session-level fresh hop beer to further play with the delicate hop flavors. I’m also planning on scoring more of the wild wet hops—I love the light bright flavor of the hops, so I want enough to enjoy for more than a couple of weeks. Word.

418. Sierra Nevada Homegrown Estate Ale

Say hello to wet hop season, which is pretty much our favorite seasonal time for beer—so many delicious and delightful beers. We spent the earlier part of the day picking hops on the local bike path—that’s right, there’s tons of hops growing along the bike path—to make our own fresh wild wet hop beer tomorrow. Dayton may not have a lot going for it, but it does have a fair share of randomly growing wild hops. Combine a hunter/gatherer significant other with someone who is dumb enough to brew beer with random wild hops from the side of a bike path, and you’ve got a recipe for beer chicanery. As for Sierra Nevada, this isn’t our first time encountering their brand of beer-induced nirvana—we’ve previously sampled Charlie, Fred, & Ken’s Imperial Helles Bock, Southern Hemisphere Harvest, Bigfoot, 30th Anniversary Fritz and Ken’s Ale, Kellerweis, Celebration, Torpedo Extra IPA, Anniversary Ale 2009 and Harvest Wet Hop Ale 2008, making ten beers all told from the sundry estates in Chico.

Described on the front of the bottle as “handmade, homegrown, and completely natural,” and using “organic wet hops and barley,” Estate Ale pours a rich orange copper—it’s clear with a creamy eggshell head, and bright as a burnished penny. There is also a fair amount of lacing left on the glass. The nose has spicy and resin hop flavors with a faint malt caramel and creaminess. Flavors start sweet and dry; there is caramel and biscuit maltiness before the hop spiciness and bitterness enters the picture. The middle has earthy hop flavors mixed with citrus and spicy pine; there are also lower levels of caramel sweetness. The finish has a slight sweet tinge, produced in part by the carbonation bite that rolls over the tongue, bringing with it brightness and spicy resin bitterness that lingers pleasantly on the palate. Estate Ale has a sweet caramel and hoppy bitter mouthfeel, although the body is noticeably lighter than we would have anticipated. This may be in part via the carbonation, which is bright up front but restrained as a whole, which does lighten the beer. Hop flavor and aroma are well done; there might be a slight touch of grassiness in the finish (although there is far more spicy pine resin hop flavor), but bitterness is kept in the background, allowing the flavor and aroma to shine through. A delicious start to the best beer season of the year. We’d like to find a home in Sierra Nevada Estate Ale.

From the bottle: “Here in the sun-drenched fields of California’s North Valley, the black soil is rich with promise. In winter, rows of barley seed are laid in the freshly tilled dirt. In spring, trellises are set for hops. From our fields comes a remarkable homegrown ale, made with organic wet hops and barley grown at our brewery here in Chico and one of the few estate-made ales produced anywhere in the world! This Estate Ale is rich with flavors of the valley—featuring hops with earthy, grapefruit-like flavors and layered spicy aromas and barley with mild sweetness and smooth toasted flavors. Together, these crops grow alongside the brewery to make a truly unique brew. Enjoy!”

ABV: 6.7%

(10/10/2010)

Mild Brewday

While today’s title makes a nice homophonic pun, the focus is on the style, not the level of exertion, although with the lighter grain bill, one does kind of lead to the other, doesn’t it? But I digress. Today is also my first solo all-grain batch, which also accounts for the mild focus—smaller grain bill means (hopefully) less chances to drop the metaphoric brewing ball. After all, ain’t sports and beer what it’s all about?

76. Mild
Mash:
7 lbs. Muntons Mild Ale malt
8 oz. Muntons Crystal 60 L
6 oz. Muntons Dark Crystal 135-165 L
4.5 oz. Breiss Organic Chocolate

Mashed w/3 gallons water @ 154° F for 60 minutes; raised to 170° F

Batch sparged with 1 gallon of 170° F water

Added to brew kettle, brought to a boil (60 minute) and added:
.85 oz. Willamette leaf 4.8% AA

Cooled wort, racked to bucket, and pitched White Labs WLP 002

Brewed: 10/9/2010 @ 73° F
Secondary: 10/14/2010 @68° F; 1.010

Bottled: 10/30/2010 @ 66° F with 2.75 oz. table sugar (2 volumes CO2)

OG: 1.038

FG: 1.010

Tasting Notes: Nice depth of color for such a light beer; 76 is a clear brown with rich red highlights that are barely discernable through the light. The head is creamy and light tan that has decent retention; the nose is a mix of nutty, grainy, and chocolate aromas coupled with flat creamy background, although all are very light and subdued. Flavors start dry and malty; coupled with carbonation and lighter body, the maltiness is a bit flat. There are chocolate, nutty, and toasty malt flavors in the front, while the middle is drier—there is a touch of bitterness and a creamy character that rounds the beer. The finish has a touch of roasted flavor with a slight molasses and coffee backdrop. While flavors are good (although not spectacular), the carbonation is too bright on the palate; the bite contrasts the light body, covering over lighter flavors. The elevated carbonation flattens the beer across the profile. A decent beer, but not as interesting as it needs to be; in the next version, I need to experiment with a more complex malt profile (a couple of ounces of roasted malt/black patent and something like Cara 45 or Special B) to expand the flavor range in the body, and lessen the carbonation to allow those flavors better expression in the beer. The initial tasting of 78a. points to the benefit of a more complex malt profile, although the Paw Paws helped meld and build the flavors across the beer.

417. Bell’s 25th Anniversary Ale

Bell’s keeps bringing it. Just like the Wu Tang—again and again. We’ve had more Bell’s than you can shake a stick at—well, I guess we could still shake a stick at them, but it certainly wouldn’t intimidate them or scare them away. You can just add this to The Oracle, Oarsman, Bourbon Barrel Hell Hath No Fury Ale, Batch 9000, Hopslam, Cherry Stout, Sparkling Ale, Winter White, Christmas Ale, Third Coast, Oberon, Octoberfest, and Two Hearted. Woot.

25th Anniversary pours a clear reddish orange burnished copper. There might be an almost purplish hue in the light coming through the glass, but that could be imaginary via the smells I am also picking up. The ivory head has a presence with some lacing, but does quickly become the scantest minimal layer across the top of the beer. My sniffer says that this beer has some of the same grape candy smell that was in the Christmas Ale, although more subdued; there is also some rich caramel malt sweetness and brown sugar, but grape is the dominant aroma. Flavors start fruity and malty, giving way to a drier biscuit malt and grape flavor in the middle, along with minimal amount of bitterness. The finish is sweet, and slightly sticky, with a touch of alcohol flavor that leaves a slight warming sensation on the palate. 25th Anniversary Ale has a chewy, bright but viscous mouthfeel until the finish, where it does become a slight bit sticky. The alcohol warmth is light but noticeable—I’m guessing that a bit of aging would lessen the brighter alcohol flavors and build the malt and fruit complexity, mellowing and marrying the elements across the profile. After all, it does taste a wee bit young. The carbonation is medium, bright enough to end the beer on a lighter note, but not enough to completely minimize the heavier malt feel on the palate at the end. Nonetheless, like all things Bell’s, a solid and enjoyable beer.

Picture “borrowed” from...

From the bottle: “We started in 1985 with a soup pot, a dream, and quite honestly a prayer. Thank God we made it! Please enjoy this special ale made with Michigan grown barley malt and celebrate with us.”

From the Bell’s website: “Celebrating 25 years of brewing, this strong amber ale carries on our tradition of flavorful, balanced beers. Brewed with 100% Michigan-grown barley, 25th Anniversary Ale starts with caramel & light toffee flavors. These are paired with generous kettle & dry-hop additions, yielding a crisp, assertive bitterness and hop flavors ranging from citrus, floral, and piney notes.”

ABV: 8.5%
OG: 1.084
Batch Number: 9871

Party at Larry’s house?

(10/5/2010)

416. New Holland Beerhive Tripel

Another from New Holland’s High Gravity Series, this one with honey and ginger combined with the Belgian Tripel format. This puts our running New Holland total at five: we’ve weighed in on El Mole Ocho, Dragon’s Milk and Golden Cap Saison, plus the magical bonus beer, Envious. Don’t be envious of the bonus beer. We don’t want no hating here.

Beerhive pours a bright, clear, buttery burnished copper with red highlights. The nose is a combination of juiciness and creamy perfuminess with a touch of both honey and ginger in the background. Some light fruitiness emerges with warmth, along with smaller amounts of spiciness, while the head is a creamy tan color. While it reduces to a thin cover, it does lace the glass decently. Flavors start sweet, with candy and honey in the front before moving into slight spiciness in the middle. There is a nice ginger tang in the turn to the finish that merges well with the slight carbonation bite, and the ginger spiciness (as distinct from the spiciness in the middle) lingers lightly on the palate. Beerhive has a medium body with a bright, effervescent mouthfeel; there is a slight alcohol warming in the finish, although it is slightly masked by the ginger spiciness. An interesting beer, but not as nuanced as we would have liked; the nose was more impressive than the flavors in the body, which were a bit flat across the spectrum. The ginger is still the prevalent flavor at this point; while we enjoy ginger (and I especially do), a beer this big needs more complexity—a lot of the Belgian characteristics from the yeast seem to be absent in the body, although somewhat present in the nose. Maybe another year or two would help, but as is it is not super-exciting.

From the bottle: “Little John’s local bees create a wildflower-honey which lends a sweet, earthy complexity to this traditional style beer. A snap of ginger provides a refreshing finish.”

ABV: 8.47%
OG: 19° P

(10/2/2010)

415. Leinenkugel’s Red Lager and Miller High Life

Today’s drinking was all about being seen at all of the proper events. We started out by attending GearFest, mostly because we were interested in checking out the beer garden. Bikes, beer, and outdoors-y stuff? Sounds good. We didn’t expect or anticipate the hoards of high school kids, though. Alas, alas. From that point we headed on over to “No You Shut Up” art show at the Cannery Corner Gallery. After all, the promise of a forty is a promise not to be taken lightly. Forty ounce dreams and watered-down wishes.

Our first beer of the evening was Leinenkugel’s Red Lager, which is also coincidentally our first beer from the Jacob Leinenkugel Brewing Company in Chippewa Falls, WI. Served in a plastic cup, it was better than I anticipated. By which I mean I actually enjoyed it. I did not, however, take notes. After all, my interest was in being seen out and about on the town—I was too busy hob-nobbing and being smooth. Which means I wasn’t really doing much of anything. Well, besides drinking this beer.

ABV: 4.9%
IBU: 20

Calories: 166

Malts: Three Pale, Carapils, Caramel

Hops: Cluster & Mt. Hood

Next up was the “No You Shut Up” show. Word on the street had it that 40s were to be the drink du jour this evening. Let’s just say that word was bond tonight. I got handed a smooth sweet sippin’ 40 of the High Life. You know, the champagne of beers? Elli wasn’t sure she wanted to take on a 40 all her own, so she opted for PBR in a can. Either way, solid selections. This is, not surprisingly, our first beer from Miller Brewing Company, located in Milwaukee, WI. We’re doubling down on Wisconsin tonight. Throw in the PBR, and it makes a trifecta from the land o’ cheese. And the High Life itself? You all already know how smooth that went down. Ah yeah. Three words. Champagne. Of. Beers.

From the Miller High Life website: “Combine a classic, award-winning American-style lager with a crisp, smooth flavor, then top it off with a price that won't leave a bad taste in your mouth, and it makes good sense why they call Miller High Life the Champagne of Beers. This is simply good beer at a fair price. Nothing more, and certainly nothing less. And while folks could probably find a few other beers out there, they’re going to drain a lot of hard-earned jack from their bank accounts figuring out what you already know: it doesn’t cost a lot to live the High Life, it just takes some good old fashion common sense because the High Life’s always been a mighty fine life to live.”

ABV: 5.0%

I thought to add Paul Laurence Dunbar’s “Lager Beer” to this post (after all, we are drinking lager beer in Dayton), but I didn’t think anyone would really appreciate it in the proper manner.

(10/1/2010)

414. Two Brothers Atom Smasher

Our first Oktoberfest-esque beer of the new year, this one from Two Brothers. The long litany of beers from Two Brothers includes Hop Juice, Long Haul Session Ale, Resistance IPA, Domaine DuPage, Bitter End, Heavier-Handed, Moaten, and Cane & Ebel. This makes nine, unless our math has gone horribly, horribly astray somewhere. Which is possible.

Atom Smasher pours a hazy copper caramel color with a thin white head and a fruity, oaky nose—it is more subtle and gentle than American oak, although we’re not sure where the fruitiness is coming from. There is a bit of sweet maltiness to the nose as well, but it is secondary to the fruit and oak aromas. The body starts with a slightly sweet malt character that is both restrained and soft on the palate; in the middle, more of the fruit and oak combination detected in the nose emerges, along with a slight hop spiciness. There is a slight juiciness to the finish that seems in contrast to usual parameters of the style, with a drying oak bite that cleans up the palate but does leave a bit of lingering spiciness and fruitiness on the tongue and the back of the throat. Atom Smasher has a medium body that has a slight cloying sticky sweetness to the mouthfeel (although the oakiness helps mitigate and minimize the cloying part) and a medium to low carbonation that gives a slight zesty touch in the final third while still feeling somewhat under-carbonated. We tend to like Two Brothers, but this beer did not really interest either of us—I guess we can see what they’re doing, but we’re not really sure it worked out the way it should. Overall, slightly disappointing for a Two Brothers beer.

From the bottle: “With a little tip of the hat to our scientific, pioneering neighbors we created the innovative Atom Smasher limited run artisan beer. A hefty, full bodied lager reminiscent of Marzen beers from days gone by. However, this beer is aged in our oak foudres to add a complexity unmatched by the imported versions of Oktoberfest beers today. Just add Lederhosen! ”

ABV: 7.7%
IBU: 22.6

Everyone loves a Lederhosen reference!

(9/27/2010)