The Beer Tent

The wife and I shared a few glasses of Lindemans Framboise over our anniversary. The stuff is absolutely delectable. It was made from fruit instead of hopps, and tastes a bit like raspberries.

http://www.lindemans.be/start/framboise/en/?PHPSESSID=55e16dda8434a2047a389c2141a2d487

 

Hmmmm ... I've having a major dilemma. I thought I had a firm grasp on my favorite stand alone beer. My world was simple, but it was highly flavored and spiced with Short's Anniversary Ale. But alas, my world has been turned upside down. My bold palate, which craved peppercorns and blood oranges, the same one that yearned for the strength of a triple wheat malt profile has betrayed me.

I think my new favorite is Short's Spruce Pilsner. If you appreciate the flavor and essence of fresh, young aroma hops, you know what its like to have a bit of pine in your nose. Its refreshing, sharp, and it bites back. Well, now imagine the flavor coming from REAL PINE!!! Spruce tips are actually an ancient adjunct for brewers. They do not have the same same acid content of commercial hops for preservation purposes, but they will do to stabilize a brew for a short time. (Incidentally, so will English Gorse or Heather.) My distant Uncle has long told me about his annual brew of Spruce Beer, but interestingly enough, he has never been willing to share any! Now I understand why.

In many craft brews, that sharp pine flavor comes from big hop profiles and MAJOR IBUs. However, spruce adjuncts can give you the aroma and flavor, without the same punch in the mouth. Short's beefed up a Pilsner malt profile to make it a "double", then hit it with about 150 total IBUs between hops and spruce. It comes together to give you an incredible brew that reminds me of caramel and vanilla, laying patiently under the piney essence of a med-high (but mature) hop profile.

Oh my, it is what beer is supposed to me. They pulled all the potential out of their ingredients to make a masterful recipe. My biggest problem, is that I can't find anymore. I have three bootles stashed in my own secret cache, so don't even try to find them! The Mrs. knows that there is a standing order to buy up any supply that she may stumble across, regardless of cost. If you find yourself staring at the beer shelf and you see this little beauty, do yourself a favor and give it a try. If you don't like it, I'll gladly take your spare bottles off your hands!

 

Well, I'm going to pretend that this post is in the "brew house" instead of the "beer tent".

I've been sampling an awful lot of great beers this summer, but the simple fact is that its too expensive to be trying new, non-typical brews all the time and I'm pretty sure the local stores have been talking about me, because when I do find something different, its priced at "bar" prices, not "a sixer of craft brew at the corner store prices".

So, I've started to develop a brew schedule for the next couple of months. I am going brew up 15 gallons of homebrew, in three styles, and introduce a co-worker to homebrewing at the same time. He and I have very similar tastes, so this going to be pretty easy. I'm going to start with a quick finishing recipe that is similar to Sierra Nevada's Porter, then move to a knock off of their Big Foot Barleywine, then finish the brew schedule with a clone of Stone's Arrogant Bastard, but with my own extras (higher abv and IBUs). I am going to use the same yeast for all of these, White Labs California Ale yeast. The porter will develop a nice yeast cake. I'll likely clean and split it after the porter primary, then immediately pitch half into the Bigfoot. I'll rest and store the remainder. As long as the Bigfoot yeast cake is clean enough, I'll likely ferment directly on top with a little back-up in the fridge in case it gets stuck or poops out. When that finishes, I'll clean and rest the yeast for a week or so, then hit the Bastard with a full force assault of yeast.

The porter will be a young one for the fall and winter, but the other two will be for next year. I'm going to keg them, carbonate, then get a counter-pressure filler for bottling these. I've always simply kegged, or bottle conditioned, never bottled from keg. Its something I've been wanting to do for a while.

So, that is my entry into the "brew house". Anyone else have anything "on tap" of their brew schedule?

 

Tracy, I don't suppose you have a fondness for Willamette hops do you? :cheers:

 

Bell's Two Hearted.......mmmmmmmmm

 

I'm trying to change up the flavors that I've been sticking with for a while, so on a whim I picked up some Sierra Nevada Kellerweis Hefeweizen. Typically, my palate focuses on the carbonic bite of the extra fizz and richness of the euro-wheaties. This doesn't leave much room for the traditional yeast and banana flavors. HOWEVER, this one was more complete for some reason. The mellow banana and vanilla flavors were present and while they didn't last long, the were noticed. I really liked that.

The hefeweizen yeasts also present clove flavors at certain fermentation temps. IIRC, the label called upon them, but I didn't pick up much. Oh well, I'm happy to see the development of these flavors and my palate.

As a fairly priced craft brew, I was very happy with this. I would definitely recommend it for a hot summer day, sitting over the grill, and it went very well with tangy marinaded pork loin, spinach salad with hot bacon dressing, and grilled green beans.

- One parting thought though, and I kind of hate to admit this - I've been drinking big beers for quite a while. There was a noticeable absence of a light relaxing buzz, even after two of these fine wheats. I noticed it, and was disappointed by it. However, I acknowledged it and consciously decided that I didn't need another to chase that "chill". I guess that means I don't need it, but deep down I wanted it ... :shakeshead:

 

I haven't drunk bought beer for months , I was going to say years , but just remember I house sat for a week (usa).
There was a time i could buy beer to taste , but in BC Canada, Cheapest Carp in a can (it burns) is 1.90 per can warm. Palatable price starts at 2.50-2.80 per can warm.
The government controls everything to the point , it's not safe to have a beer and not be on your own property that's fenced and shut.
BC Canada has moved into the weird zone ,you blow .3 , BUSTED ..and i hear (no proof ) that the machine is rigged/touchy ..
If you come to BC , there out to bust you and make you PAY, They need to make money..
Visitors at a few camp sites this year have been charged for having open booze in a public area while sitting around the fire.
When I head that , I thought Ya , BS , another tale , till I saw the issued ticket and a court appearance date.
I have no idea of the amount of money / fine or whatever , but !! Out of control.. And the Camper friends are around 60 years old in a huge motorhome.

Just a BIG heads up for folks thinking about going into BC Canada.. Warn all !! The rest of Canada is not as Frigged YET.
Tree Muggers & Happy Lawyers turned BC into a dictated Province.

Sloth

 

Lips of Faith......makes me think of a dirty nun.


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Nope...somebody's drunk...in the heart of darkness...surrounded by dykes and libs. It's the only place I can get good beer in dik-hater, GA.



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Dang those look good.
Seen those 4 packs for sale at the BCLCB , to rich for me , 15.99 + here.

Sloth

 

Ya gotta try anything to do with an inferno......