TnDC thursday night drinking club

Brew Batch #45 REINKE'S REVENGE 2011

2012-01-20T11:40:00.004-06:00

Racked over today to a healthy 1.022+ 0.00 @66F. Taste is nice. I had forgotten what a "green" Reinke's tasted like. Another few weeks and I'll be kegging and bottling this one.

Brew Batch #45 REINKE'S REVENGE 2011

2012-01-01T15:33:00.004-06:00

Well, the last time I brewed I hadn't in almost 5 months, now as bad as it hurts to type it Reinke's was the last batch I brewed (#44) almost a year ago! So like I said last time if the Mayans had it right there will be 2 batches in 2012 which should conclude the rule of humanity on earth. It's a windy 70F day but as usual beautiful for brewing on the back porch. This marks the 7th time I've done RR and I think it's time to go back to the original recipe. No extra hops, oak chips, fruit blending. Just the original. So for this one, that means only 12lbs of dark malt, the usual blend of roasted barley, black and chocolate malts with additions of Galena, Fuggle and Willamette. That's how I'll brew it and bottle it; however, I do reserve the right to Randal some of the kegged version. But that's an after packaging augmentation, nothing to do with the actual brewing process. Merry is even helping with the stir action! OG 1.080@ 60F. Spot on!

New Year's Mimosa

2012-01-01T11:07:00.005-06:00

I'll admit I've never had a mimosa but when my main squeeze suggested having them for breakfast I had to try them. Made traditionally with champagne and orange juice, she put a twist on it. We had orange pineapple banana juice mixed with some sparking wine (champagne) called Poema. Made in the Penedes region of Spain Poema Brut is a great double fermented fruity wine. You'll notice the fermenter and smack pack in the background, news on those to follow.

365.7!

2011-12-26T10:30:00.004-06:00

I blog this because beer brewing/drinking and running I feel go hand in hand, since your only limits are yourself. For 5 years I have tried to run 365 miles in one year. Today I ran 3.3 miles to give me total 365.7 miles. It doesn't sound like much, but this is a one mile average for a year! If you miss just a day, you have to run 2 the next, miss a week and your weekend run becomes 7. Trust me it adds up quick especially if you get sick a couple of times and miss 2 weeks worth of training. I started in Maryland and am currently in Kansas, running the virtual TransAmerican trail. All 4,063 miles of it.

1st Beat-12 glassware

2011-12-21T23:06:00.003-06:00

Almost available virtually nowhere is this handy tuliped bar pint. Not bad for a 1st run but all of the credit belongs to Merry as she has brought my vision to creation. Now how to get these on cafepress.

Our Tastes-- Bonfire Rauchbier

2011-12-16T21:40:00.005-06:00

Made by Sam Adams and marketed in the Boston area since 2004 this is my first foray into this SA beer. A chestnut brown and white froth lend a sweet smoky nose. The first quaff is just like Junk described, "a bonfire in a glass, with some smores and wienies". I often wonder if with beers like these if there is someone sitting around looking for specialty grains and smoked wood to mix. This has a very mild smokiness that sets well and could very well be a session beer. Everything about the beer is niche and likable. Made with Two-row Harrington Metcalf, and Copeland pale malts, Special B, Caramel 60, and Weyermann Smoked Malt" then hopped with Spalt Spalter and fermented with Samuel Adams lager yeast. 5.7%abv. Yeah Junk says, "It drink pretty good" and I agree.

Winterized Hops

2011-11-25T12:20:00.002-06:00

Covered with a 1/4" of Moo Nure after cutting the crown tendrils down to about a 1/4" and making sure the mound is nice and secure. Then covered with pine straw from the back yard. I have found that covering them with the pine straw not only insulates them a little but also keeps them weed free until they start to emerge in the spring. When it starts warming up and staying that way, the new hop vines will gently break through the moo nure using it as an energy source and appear as small white or off pink nibs. Nugget was transplanted to the trough and Sunbeam got a bigger pot (I'm still coddling that one).

Our Tastes-- Sierra Nevada 30th Anniversary

2011-11-11T17:20:00.006-06:00

For The Enabler's B'day we are sampling this brew. Proudly made with Fritz Maytag (former owner of Anchor Steam Brewer and at the time of this brewing a guest brewer with Sierra's Ken). The bottle alone is tuliped or fluted at the neck in the 22oz bottle with a bar top neck. It pours a black hole of night pulling in gravity of light black with a light gingerbread man head. Wowee! A raisin nose gives way to an explosion of pure coffee after tastes! To have such a fruity nose and a pure coffee taste is a dichotomy of life. The warm raisin Belgian hits your nose and initial taste only to have ground coffee explode onto your palate. This may be in my top 10 favorite beers due to surprise endings! Like books, cigars, or life situations in general this too flips you out. At 9.2% abv we likes it.

Our Tastes-- BlackStone Pistol Peat

2011-10-22T19:59:00.003-05:00

Color is awesome on this beer, a great light medium brown with slight red highlights. Head is a creamy light tan and a nose of light smoke. Wow, taste is phenomenal! The flavor of smoky malts comes through and the play on name is key here. This already has me craving some BBQ ribs or smoked meats. Named after Pistol Pete Maravich, according to Junk. This is a brew that you could put up there with SUE from Yazoo. Lattice work leaves me re-pouring. Another keepsie. And a real plus, you'd never guess it was almost 9%abv. Guess that helps bring forth the "peat-ness".

Our Tastes-- BlackStone Blackfin Lager

2011-10-22T18:11:00.003-05:00

Oh boy, Junk legged us some new BS beers and one of them is Blackfin Lager. It pours a nice opaque dark brown with dissipating head. Nose is of a lager yeast that completely defies that overall taste profile. Taste is a great slightly hopped smoke, yep it's a schwarz beer. I've only had a couple of this type of beer with Jamie Ray's at MBP [now closed;( ]being my first a couple of years ago. This is a great departure from the "normal" selection of beers at your local watering hole. Red (denoted here in pink) did well, no doubt.

Junk In The House

2011-10-21T22:28:00.003-05:00

The prodigal friend returns, or actually appears for the first time, at the now Pike Road founding chapter. And it's good to have him here. After face-painting the first part of the night, I'm more inclined to sip brews and catch up on man talk with he and The Enabler. Oh yeah, we brought the party with us. I'm already a little enamoured with having all under the same roof again, like GABF 2010, miss Red (denoted here in pink) though:( However, the assistant brewer did send his love in the form of BS growlers. I wonder if we need to start doing BS beers on ratebeer.com as well as his forum for all to read? Seems rather metaphorical AND literal to say the Red (denoted here in pink) is with us here in "spirits"? I knew it was going to be another memorable gathering when we were 2 beers in and I had him at ......

Brew Batch #44 REINKE'S REVENGE 2010

2011-04-27T16:00:00.003-05:00

FG 1.014 +0.001@ 74F to yield a healthy 9.85%abv. I've tried different ways of brewing this batch to get better extraction and consistent abv content, but this one really surprised me with the abv. I can only account it to the raspberry added. I kegged 2.5C and put the rest into a dozen 22oz bombers with black crowns for sampling later. This is one for the record books. I thought the fruit addition was going to be a racking hassle but it wasn't too bad. I'll toy with the idea of fruit plus wood on the next batch to maybe incorporate the last 2 batches into one. This puts it closer to 9.85%, yikes!

End of Several Era's

2011-04-05T12:11:00.006-05:00

For those of you wondering where I can be storing all of this beer that I am now kegging, it's because I forgot to post the end of #40 WIPA (a quick tomahawking), #41 SHB2 and #42 Belgian IPA (Oktoberfest Woodland Creek 2010). #43 WMB is still on gas prepped to go away this summer.

Brew Batch #45 Hopbursted IPA

2011-04-05T12:00:00.004-05:00

Kegged this one pound of hops bohemoth. The aroma has pushed me to consider all things hoppy for brewing this summer. And after having the CDA (Cascadian Dark Ale) a couple of weeks ago, I have found that I can brew dark for the Stout Monster's eyes but hop it up for the good twin's tastebuds. Color is a gorgeous medium walnut. The aroma and non-carbonated taste made me sneeze twice AND get stuffy almost instantaneously, oh yeah 1st sip hop nose material. FG 1.010 + 0.001@ 70F to give around 8.9%abv.

Night of Darkness

2011-03-17T19:58:00.007-05:00

I was slow on St. Patrick's this year mostly due to working too much, but I'll make it up in 2012. Have a gathering this evening at the Pike Road chapter. Ali's son and The Enabler from the Eastern Oaks chapter. And a recent addition nomaded from Chi-town, Neil Diamond of the now adopted Montgomery chapter. We've tried 2 Black Eyes (RR and Wicked Merry Berry), Black & Tans, Irish Car Bombs with Jameson, and a couple of new brews from Neil. Only then good Lord knows how the night will end.

Brew Batch #44 REINKE'S REVENGE 2010

2011-03-13T16:35:00.004-05:00

Racked this over as well today. It had a bulbous froth to it. Not sure if that was top suspended puree or fermentation continuing. 1.022+0.001 @70F. The test taste was initially a bit tart, because of course I am expecting blow your head off alcohol and malt but this one was tamed by fruit. Keep you posted. This should put it around 8.7%abv, give or take.

Brew Batch #45 Hopbursted IPA

2011-03-13T16:19:00.005-05:00

Racked this one over to 1.010 +0.001 @70F. That should put it a tad under 9 in the end and the swill taste is flamingly hoppy! Can't wait to keg this one in a couple of weeks and either cellar for a while or tap it out!

Brew Batch #44 REINKE'S REVENGE 2010

2011-02-13T14:38:00.005-06:00

Just racked it over onto 3 pounds of Red Raspberry purée. I'll let it sit for a few more weeks just enough to take on some raspberry flavor and not blow off the aromatics too much. This is the second RR batch I've changed from the original in that I am allowing it to secondary on something to bring other flavors forward. Let's keep our fingers crossed, fruit makes me nervous.

Brew Batch #45 Hopbursted IPA

2011-02-11T15:58:00.006-06:00

Getting ready for the summer already, The Enabler and I ripped a POUND of hops into a 5 gallon batch this afternoon. Everything was lack-a-dazakle until we had to start hopbursting this beer and then every minute was consumed by measuring, timing and dumping. We barely had time to finish A beer. OG 1.072+0.001 @72F. I am really looking forward to bombering and keggin' this batch.

Beat 12 Brewing Company

2011-01-10T22:27:00.001-06:00

After many years of trying to slowly get things started, Big D surprised me with a domain registry for Beat 12 Brewing Company. So now I have O&B.com (orangeandbrew.com) and the main link for starting a site for the little brewery that could. Chugga-chugga choo-choo----- Oh yeah and my team is the National Champ, thought I was going to have to kick there for a minute.

Brew Batch #44 REINKE'S REVENGE 2010

2011-01-08T15:16:00.011-06:00

After an almost 5 month hiatus from brewing, it seems only fitting to come back to this annual favorite. 2010 sadly came and went and technically I am brewing this recipe that I've had since 2010 in 2011, but that only means that there will inevitably be a second batch in the same calendar year. I've honestly been too busy helping my team get to a National Championship. But with 2 batches in the same year.....didn't the Mayans predict this? It's a clear cool sunny day on the back porch and brewing has jumped back into my blood right along with all things dark:) OG 1.084 +0.00 @66F.

TnDC Field Trip #17 GABF 2010 Day 2

2010-09-16T23:06:00.004-05:00

Let the tasting begin! Now tonight we split the beer up with H2O intake and some book signings with Charlie Papazian, Sam Calagione, and Ray Daniels. The gates opened a few minutes early to start herding us in and someone with a TV camera stopped and said, "Hey, where you from?" The Scottish bagpipes were playin' and the climb up the staircases put us at eye level with the 3-story tall blue polar bear outside. The Enabler and I grabbed our plastic tasting glasses and the list that follows is as good as it can be when it comes to sampling beer like you're speed dating:

The 1st beer will always be the best and it seems fitting to be Samuel Adams Utopias 09', no surprises here, we've had it before just not out of a pitcher! Samuel Adams Stony Brook Red- nose of tart fruit, a Belgian style with toasted notes, Samuel Adams Kriek, Samuel Adams Longshot 1, 2, & 3- Rae Rae's ale, Don Tiburon (Japanese for shark) ale and Lavender Honey Brew from a girl that just brewed her first batch, by far the worst of the 3 and yet she won, go figure, Swashbuckler Brewing Co.- no pouring, Jolly Pumpkin- Bier de Mars, a "warm" beer with heavy alcohol notes, New Glarus Brewing Co. -Raspberry Tart, one of the top 3 beers in the world sought after, I loved it and I'm not that kind typical beer drinker, DFH -Bitch's Brew, a dedication to Myles Davis's great jazz album and a truly wonderful beer, imperial stout mixed with Ethopian influenced honey beer, bittered with gesho root, Il Vincino Brewing Co. -we had the Vienna, Export, St Bob's 06', 05' Old Ale and Rye PA and honestly can't remember the exacts of each but the Vienna had a great complex of malt, Humperdinks -The Enabler and both had the Chocolator, and the Überbrau, Avery - Dugana and Depuceleuce which I can't find memorable other than the 2nd beer was hard to say, Alaskan Brewing Co. -Smoked Porter 09', well worth every medal, and the ever popular (drum roll please...) BlackStone -St. Charles Porter! (another medal winner), Widmer Brothers -Shaddock IPA, eh, Bells -The Oracle DIPA, was bitterly lovely, Russian River -Temptation, can't call it, Rubicon -Winter Wheat, in relation to the QQWW I've made, it was smooze and warming! 10 Barrel -Auburn Alehouse -Not Auburn, AL (the ones playing Clemson this weekend) but Auburn, CA 95603, Gold Digga IPA, PU420 Imperial IPA (the most interesting of beers as explained by the Asian guy that explained it as a fusion beer with regards to the actual atomic process), McFord's IPA, Gold Country Pilsner, No Pressure Alt Beer, Grand Teton -Sweet Grass APA, great American beer, met one of the brewers and never made it back for a pic op, Left Hand BC -Oxymoron Hoppy Lager, thinking about selling my bottles already that I picked up at Argonaut's, yeecckk, nothing cool about this beer but the labels, RedStone Meadery -Nectar of the Hops, nicely balanced warmth of EtOH and hops, the some other mead we can't remember, Clipper City -Loose Cannon Golden Ale, a phenom beer to end the evening. We shall see thee upon the morrow.

TnDC Field Trip #17 GABF 2010 Day 2

2010-09-16T08:38:00.000-05:00

Let Mortal Kombat begin. Today we embark on a trip over 3 years in the making. BTW, it took less time fly to Mars! Already made it to Argonaut package store and tried to empty the store currently though we are at Bull & Bush having lunch. Red partakes of a Black Coast IPA, Junk and The Enabler sip a Man Beer and I swill down some Fyfe's Highland Ale currently they have 17 beers just on tap just for GABF.
Fyfe's Highland Ale has a sweet malty smokey nose with flat head and garnet color with peat smokey taste. Red carries on by sampling Hail Brau Hefeweizen. I move onto the Black Coast IPA and The Enabler tempts the Big Ben Brown Ale. Black Coast IPA is dark translucence with nice hoppy nose. Taste has a great roasty grain and bitter hoppiness. It gets 4.5 bulls and 2 bushes on malt and hoppiness. And in just a little while we start the real fun.

TnDC Field Trip #17 GABF 2010 Day 1

2010-09-15T21:32:00.002-05:00

Arrival was memorable. The flight even better other than the storm front we had to cut around at 50K feet just over Kansas. Had a Heineken on the flight in and a Corona for The Enabler, sponsored by my P-i-L (pop-in-law) with some drink coupons. The iPhone has sold itself as indispensable. Found the convention center, Cherry Creek running path, and a great package store with an awesome yet high priced beer selection.

Our Tastes-- BBC Professor Gesser's IPA

2010-09-02T11:48:00.002-05:00

Professor Gesser's IPA is one of a few brews my squeeze brought back from Louisville on her last trip and one I needed to share. Not currently on their website but there are many ratings on ratebeer and beeradvocate. It pours a nice dark copper with yellowish flattening head. Characterized as an American IPA the nose seems to have a Chinook or Cascade to it. It has a strong bitter up front taste with little hop blending to it. I understand IPAs are supposed to have a bitter taste to them but this one seems to have a "bad" bitterness to it, almost astringent. No malt to mention on this one. On other reviews it has the abv at 7.1-9% which is a warming redeeming quality but then again you can get bad moonshine at 70% (from what I hear;)

Our Tastes-- Rogue Brewer's Ale

2010-08-30T14:41:00.003-05:00

Named after Brew Dawg (1993-2006) this beer 1st appeared in 2008 to pay tribute, like most brewers to their favorite brewing companion, the dog. There is a scary likeness to many beers that we have tried including, Ubu, Winter Cheer (Spanish Peaks) and others SweetWater..Barley. There seems to be an affection to brewers and large breed dogs including labs. This pours a great true medium brown with frothy tan head. Nose is an experience of hops over malt. As it rolls around in the mouth, I think to myself, "Damn I wish this had been brewed again". But alas this was brewed once and it retired. An American Strong Ale of 9%abv that I would buy a 100 times.

Our Tastes-- Festive Ale

2010-08-30T13:02:00.006-05:00

One of the few Rogue beers I have left to taste (until they come out with another). Festive Ale is a Belgian Style Saison Farmhouse Ale. Oddly enough, this boggles my mind. I normally think living in the SE when a beer says "festive ale" because of the local influence of a dark, high EtOH, slightly spiced "SweetWater-type" beer, but this is the antithesis of that. The nose is that of slightly sour sweet malt. Color is a cloudy heavy particulate dark mustard. Taste is clean with slight tart apricot undertones. 6.2%abv made with Two-row pale malt, Myrtle leaves, bitter orange peel, ginger root, Grains of Paradise and hopped with Czech Saaz then fermented with Belgian Saison yeast. I would definitely have another, just to myself.

Our Tastes-- XS Old Crustacean Barleywine Style Ale

2010-08-30T12:32:00.002-05:00

We're trying XS Old Crustacean Barleywine Style Ale as we close in on the end of the Rogue run. It is a cloudy soft medium brown with a yellow to tan flattening head with the nose of malt, raisins, clove, and molasses being so thick I could smell it before I put the crocker down. It is well balanced with slight hoppiness giving way to a decent malt bill then the hops make a phenomenal rally to the tongue and gums well at the end, a good minute after the swallow. There is a charred almost meat flavor to it as well. Wow what a great beer! Made with Hugh Baird Carastan & Rogue Micro Barley Farm Dare & Risk Malts: Chinook, Rogue Micro Hopyard Revolution & Freedom Hops. 110 IBUs, 25 Plato and 11.5%abv, mmm, mmm, good.

Our Tastes-- YSB

2010-08-26T14:26:00.003-05:00

Again, a Rogue beer, just when I think I'm at the end of my Rogue line another beer appears. YSB, named after the aforementioned (see previous post). It pours the same hue and has basically the same nose with a kick. No particulate in this one. It has a nice fruity, caramel and hop balance as mentioned, but the nose is what sets it apart from the XS series. Weird I would think it the other way around. Made with Northwest Harrington, Klages and Crystal 50-60 and hopped with Willamette and Kent Goldings. Get down with this one before the XS.

Our Tastes-- Velas Helles

2010-08-26T12:59:00.003-05:00

On a recent trip to Sevierville, TN, The Enabler snagged a couple of growlers from Smoky Mountain Brewery. One of these contained Velas Helles a European light lager hopped with Bavarian hops. Dark straw in color and award winner this one has the usual light lager nose with a bit of hop aroma to it. Taste is clean with a pronounced Bavarian hop aftertaste. Nice overall profile must be good after cutting grass.

Brew Batch #43 Wicked Merry's Berry

2010-08-19T08:43:00.000-05:00

WMB was racked from primary to secondary and had 2lbs of fresh blueberries added for aroma. Gravity has dropped well on this one and I hope to have it in a keg in about a week. Shortly thereafter Merry should be able to fill her own growler of brew for the Auburn games!

Our Tastes-- XS Imperial Younger's Special Bitter

2010-08-14T21:07:00.003-05:00

XS Imperial YSB pours an orange marmalade particulate color with yellow flattening head. Sweet alcoholic slightly hoppy head and the taste is a mouth watering hop explosion. It catches you a bit off guard with regards to the type of beer it is. It's not your standard bitter by far. Made with 2-row pale and Crystal and hopped with Willamette, Kent Golding and Amarillo. This is a beer a would by again. Oddly enough, as of June 2010 this one will be available on draft, 750ml ceramic crocker and "a 7oz nip bottle". Named after Rogue's 1st account (1989) owner William Younger of the Horse Brass Pub, who died in 1994, this beer was first brewed in 06' (to commemorate the 30th anniversary of that pub) and passed onto now owner Don younger for his brother. A couple of World Beer Cups later 07' and 08', at 7.4%abv this one's a keepsie.

Brew Batch #42 Belgian IPA

2010-08-14T15:52:00.003-05:00

KEGGED UP! Ready for serving by the next CABS meeting? This one turned out well from what I can tell of the "swill swish". Should have a nice hoppy note from the Yakima, Saaz and Cascade but a great "yeasty" profile from the 3522 used. If 1010 were a monkey, this beer would sit atop it's head... FG 1.010+0.001 @74F to yield a healthy antithesis to the bitter the the kegerator next, 8.1%abv. These BIPAs have become my latest favs:)

National Mead Day 2010

2010-08-07T10:22:00.003-05:00

Brew Batch #43 Wicked Merry's Berry, Again, and Again

2010-08-04T12:18:00.001-05:00

7/20/10:
Knocked out a secretive WMB batch today following my old notes and recipe, only problem is that I have to wait for the yeast culture to get here tomorrow because the original one dudded. So everything is set we just need UPS to show up tomorrow for a quick smack and pour to get this one in the keg for my girlfrass's b'day (wife) in August.
Update 8/4/10:
Yeah, well UPS has failed me in the last few days then again so did FedEx. Even though the new yeast culture was supposed to be here the following day, it was the day after even though it arrived in my city the day I needed it, it just wasn't sorted for delivery. Then a day after that it was ready to go, but by then when I cracked the lid on my fermenter (insert "Psycho" shower scene stabbing music here") there were mold colonies floating in this super sweet liquid! So, here we are brewing yet another batch while it's 95F (Heat Index 111F) in the garage with every fan I can find going while the namesake is at work! MacKenzie is having a sip of SW 420 IPA with me to cool ourselves. Ultimately this will end up being the most expensive batch of beer I have ever brewed just ingredient-wise. I think so far I am at about $55 and have yet to pitch yeast:( I'm not worried about posting this because my wife has little interest in my piddling and has forgotten the website addy:) OG 1.046 +0.002 @75 which falls in line with last time, now hope for the b'day best.

Our Tastes-- Maierfest Lager

2010-07-30T23:18:00.002-05:00

You know at some point one would think, "Man he's got to run out of Rogue beers to try", but alas I have purchased quite a few and intend on blogging them all. So without further adieu, Maierfest Lager pours a nice orange blossom hue with quickly flattening head. Nose is mildly hoppy and well balanced. I can't quite put my finger on the hop but then again, it's a LAGER! Taste is that of pilsen grain and soft hop bitterness. Upon further research malts include Durst Pilsner, Durst Munich and Weyermann Acidulated with the addition of Oregon Perle. Yeast is a departure from the usual PacMan to Oktoberfest 2633 strain. Finish is clean and malty, and yeah, I'd hit it again.

Brew Batch #41 SHB2

2010-07-20T16:54:00.004-05:00

Did a little kegging today with my Single Hop Best Bitter (all Fuggle). FG 1.002+ 0.001 @74F to give it a perfect session's abv of 5.1%. We even broke out the Beer Tasting and Hop Appreciation Kit to see how the Fuggle played out and it was seamless. Just transferred it to the kegerator for some chilling before putting gas on for conditioning.

Brew Batch #42 Belgian IPA

2010-07-16T17:47:00.004-05:00

This is the current weather map as we brew and mind you many a great batch hath been born on nights such as this:
1st addition is Yakima Magnum for 60min, followed by Saaz, Cascade and another 6lbs of Pilsen LME with 15mins left, we started with no grain and 3.15lbs. Pilsen LME. Then with 5mins left I added another 1oz of Saaz and Cascade then finished with 2lbs of corn sugar at the end of the boil. OG 1.066+0.002 @80F. I'm rather excited about this batch since Belgian IPAs seem to be my palate's latest preference, even had some Belgica while brewing tonight.

Our Tastes-- Bold City 1901 Red Ale

2010-07-09T00:50:00.002-05:00

Limited info on the website about 1901 Red Ale is a translucent deep ruby highlighted beer with tan head. Nose is an oddity at best that I can't put me finger on (sorry, we're watching Far and Away). See flavor notes on Choc Beer and make it dark, The Enabler was right on the penny with this one. Coffee aroma, acidic to phenolic taste (maybe week old granny smith apples?) with a lingering coffee after about 30 seconds.

Deadliest Warrior

2010-07-08T22:27:00.003-05:00

Brew Batch #40, Sinistral Warrior IPA goes head-to-head tonight against Left Hand's Warrior IPA. Website is currently down and awaiting new launch in Sept. 2010. Though it was kegged on 4/13 and is slowly running out of offering, this brew pours a deep amber with flattening foamy head. 7% made with Yakima, Centennial, Cascade and of Warrior at the end of the boil. This is perhaps my most favorite beer I have kegged...Enabler? Lest we forget the Cascade Ale offered on consignment by The Enabler. As the History Channel would say, armed with a fléchette and mace this one attacks the tastebuds. Upon pouring of LH's Warrior the color and head has a drastic difference, for LHWIPA there is a pronounced lighter strawlike color comparatively. Aroma is matched and finally taste... is bit more bitter? Not hoppy but "Whitbread" for those of you that have had it kind of bitter. Tally is up, and armed with only a leather shield and stone spewing slingshot, LHWIPA goes down.

Our Tastes--Sesquicentennial Ale

2010-07-05T14:57:00.002-05:00

Knocking down more Rogue beers by the pool, I know it's a hard life but someone has to do it plus I just got through with working 29 of the last 36. Sesquicentennial Ale has a nice orange amber hue and frothy off tan head with a very simplistic aroma. It tells of single hop usage with a nice even bitter follow through. Made with only Willamette (from Rogue Farms’ hop yard in Independence) and 2-row and Maier Munich malts (a portion of which were grown in Oregon’s Klamath Basin) this beer is a must try and try again. 48 IBUs celebrate Oregon's 150th year of statehood and in keeping Rogue was asked to develop and beer. Almost everything in it came from Oregon. Even the bottles are from Oregon, manufactured at Owens-Illinois’ Portland plant and serigraphed at TriS in Tualatin.

Our Tastes-- Buffalo Bill's Blueberry Oatmeal Stout

2010-07-02T00:34:00.003-05:00

Not too long ago I got a package from Junk that had a couple of bottles of Buffalo Bill's Blueberry Oatmeal Stout in it. Since he now has his own tasting corner, I thought it time to busitowt, as some of my fellow Americans would say (most of them democrat). As a crack the crown on the bottle the wonderful aroma of fresh blueberries jumps to my nares! The color is no doubt dark but make no doubt it is not RR dark. The head flattens quickly in this 7.5% bev. The head is as one would expect, blueberry but more extract than fresh fruit, you can tell the difference. Taste is surprisingly balanced! It is though the malts, which there is a roasted backbone to it, have married perfectly with blueberries. The more I drink of it, the more the coffee comes through, but make no mind that the berries are here to stay. Made with pale and chocolate malts and of course oatmeal, then hopped with Kent Goldings and Cascade this is by far one of the best dark brews I have experienced in a long time. Nice job Junk, double your pay.

Tasting of the Wedding Belgian Dubbel

2010-07-01T22:53:00.003-05:00

It pours a nice clear medium brown tone with quickly dissipating head. In keeping with the last tasting, I'm using my Beer Tasting and Hop Appreciation Kit. The aroma of raisins and slight grain comes through some undertones of fruit. Upon a good swirl the slight tan head reappears and the Spalt aroma definitely comes through. Spalt seems to have an earthy or grassy nose to it. Saaz seems to be a little harder to pick up on this one. The only reason I know it has to be there is because I made the beer with it! Saaz and Spalt are akin and seem to have. As far as the 7.6%, don't feel it, smell it or taste it. I wouldn't let this one sit very much longer though, it seems to be about right.

End of the Eras

2010-06-27T21:07:00.004-05:00

I ran across some #10 Amber Waves and #12 Steam Style tonight on the big clean up and remodel, and as I tried them cold...so were the tastes, after I got past the 1liter of foam. So alas these soldiers were the last of the 12oz bottles other than the RR series of beers. Nothing but bombers and kegs.

Our Tastes-- Rogue XS Imperial Porter 2008

2010-06-27T17:59:00.003-05:00

And the hits just keep on coming. Going back to 2008 we pick up the XS Imperial Porter. Filling the same pint with opaque brown and frothy tan head this one has a nose of sweet hop as opposed to sweet malt. On tasting the true hops set in, apparently 100% Summit hops were used, quite a departure from I am used to. The other day The Enabler burnt some toast and he said it tasted amazingly similar. Made with 2-row Pale, C120, C150, Kiln coffee, black and chocolate malts to give 133º Lovibond to go with 78 IBUs. Oh, and the 8.2%abv and sweet bottle denoting 0.75L didn't hurt! As of 2010 this one is longer available in the swing top ceramic crocker but now known as Double Mocha Porter (where the original was beefed up from).

Our Tastes-- Rogue XS Imperial Red Ale

2010-06-27T17:34:00.003-05:00

Having quite a few of the XS series to go through we're trying a couple right now. XS Imperial Red Ale filled a pint glass with mahogany color and copper accents. The head is flattening (expected). his one is a bitter monster that hangs on the sides of your tongue like an African mountain goat. Malt is the initial taste though followed and lingered by pure warming EtOH. 9%abv, mmm, mmm. Made with Great Western Harrington, Klages, Hugh Baird Crystal, Black, Munich, Chocolate malts and rolled oats. Then hopped with Willamette, Cascade and Chinook. Dry hopped and given 58 IBUs, the site says to have a 7oz nip, sorry out of little nips, had to have a big nip. (typing nip is fun;)

Our Tastes-- Chimay Ale (Red)

2010-06-27T14:44:00.003-05:00

I'm currently waiting to see if a thunderstorm will blow through and keep me from cutting grass, so why not have a quick taster of Chimay "Red" Ale. Pured slightly chilled in Chimay goblet, true to the Thirsty Monk form of delivery. Pouring a particulate medium to dark mahogany with plenty of frothy white head and after making sure to suspend a rather deep yeast bed, hence the particulate part. The nose nothing extraordinary having only the hints of raisins and slight plum I have come to expect out of a Belgian. Mouthfeel is medium and after swirling around in the mouth there is a slight bitter candied taste with little alcohol and yeast that leaves behind a relatively crisp palate. 7%abv. I think it best to try a bottle as soon as you can of the self. I figure it's already GTG when it's bottled to try it fresh! Maybe there will be a different experience.

Brew Batch #41 Single Hop Bitter

2010-06-22T20:47:00.007-05:00

After what seems like an eternity, I resume brewing with special guest The Enabler. Knocking out a bitter tonight made only with Fuggle. Guest check in call by Junk. Everything was smooth as usual with 4oz of Fuggle in and the wort chiller working harder than we are. Took 20 minutes to drop the wort from 198F to 98F. FG 1.036+ 0.003 @82F. Hopefully this will crank out a nice session beer in about 4weeks. Next stop...something a little hoppier.

Our Tastes-- Double Dead Guy 2008

2010-06-22T20:02:00.003-05:00

Though the bottle appearance has apparently changed, the appearance of the beer is as follows: a medium to dark copper with cloudiness, aroma is more malty with notes of warming alcohol. A flattening head. Tastes of bitter pine explode with a bit of surprise since it can't be smelled prior to tasting and the warming note (to put it lightly of EtOH, 9% to be exact). Made with 2-row, Munich and C-15, it is an evolution of Dead Guy. Cascade hops ONLY in this one. Pretty much the same Maibock as Dead Guy, but Double Dead Guy.

Our Tastes-- Rogue Mocha Porter

2010-06-15T17:09:00.003-05:00

Closing in on finishing all of the Rogues I have cellared away we swill Mocha Porter around today with The Enabler. A nice nose of sweet malt and bitter cocoa with a color of crude or BP gulf water. Taste has a good roast and coffee smack to the lips. Made with Northwest Harrington & Klages; 135-165, 95-115, and 70-80 Crystal; Beeston Chocolate, Black, Munich and Carastan malts. Hopped with Centennial and Perle, (which I guessed more as Fuggle). No abv info but it's a poke in the ribs to the hibernating stout bear. Just enough to make the ole boy shift weight.

TnDC Field Trip #16 Las Vegas Cont'd

2010-06-04T09:19:00.000-05:00

Lee's Discount Liquor rewards us with New Belgian Trippel and Sierra Nevada Southern Hemisphere Harvest. Trying the Trippel in a tulip with p-i-l (Pop-in-Law) and color is a light clear straw with foamy dissipating head that gives way to a slight malt no hopped aroma. Taste is smooth, clean with a touch of coriander, the 7.8%abv is nonexistent. The SN heads back to AL with me.

TnDC Field Trip #16 Las Vegas

2010-06-03T20:41:00.001-05:00

Currently having a Stone IPA draft at the M Resort. A straight up bitter IPA with a classic white head. Color is a clear light brown and there is a pronounced big C aroma that I can't quite put my finger on. BTW, it's official I'm 4mins into this beer and have hop nose in one of the hottest driest places in America and it's confirmed with a check of the website. 77IBUs, Columbus, Chinook and Centennial so that's 3 big C's. 6.9%abv.

Next up is draft Speakeasy Big Daddy IPA pours a flattening white head with clear dark straw color. Nose is strong sweet pungent pine. It's still hot... 330pm and it's 96F but feels like 91 go figure!! 13% humidity means it's cooler than actual. Sorry for the side note, but I may be having a heat stroke. Website seems to have no current link to this brew but it's good and cold and 6.5%abv.

Now at Veloce Japanese restaurant having CA rolls, Godzilla rolls, Las Vegas rolls and nigiri Red snapper which is on the way soon. We'll be having some sake, Jozen Mizunogotoshi-Junmai Ginjo. Yeah, not sure what to say there, just trying something different with the sushi. All I know is that it's cold and tastes fairly good.

TnDC Field Trip #15 Inaugural Jubilee BrewFest

2010-05-23T15:57:00.004-05:00

Got to enjoy the 1st beerfest held in Montgomery ever and since the "Freeing of the Hops". I'll have to say it was nicely set up in Twickenham Station in downtown. It was as hot and humid as any Alabama day and because we were smart enough to get the meal tickets as well we were able to have more than the SweetWater and Bell's. I had enough Delirium Nocturnum & Tremens, Westmalle Dubbel & Tripel, Scaldis, Orval and Chimay to pay for the entire price of my ticket. The booth that had these beers was sponsored by The Alley Bar and had Belgian dark chocolate and real (stinky yet good) Belgian cheeses. Some made with Chimay ale. The sunlight passing through the stained glass of the rod iron arches gave the NOLA beers a great backdrop. Hope for bigger and better next year.

Our Tastes-- Atwater Salvation

2010-05-20T22:34:00.002-05:00

A truly unique experience! Atwater Block Brewery's IPA pours an overcarbonated head and puny piss color. Aroma is a CO2/yeast with a matching taste of bland (at best) mineral and irony dirt. I just poured another ounce into my pint glass and it erupted all over the table. It defies the laws of physics because the more liquid volume you pour the lighter the pint glass gets to due all the damn foam!! This is by far the worst IPA I've ever washed into my gullet. If this were my last drink just before death, I'd skip it and head straight on to the demise. Such a poor beer they've taken it off their own website. I'd put a pic up to match the post but we all know what a skull and crossbones looks like. 6%abv, but who cares, kerosene tastes better and it doesn't have NW and Cascade hops.

Our Tastes-- Dirtoir Black Lager

2010-05-14T13:42:00.004-05:00

I guess I should start my own tasting topic called "Junk's Junk". Because this is a bottle of beer that he brought me during our recent trip. Rogue's new Chatoe Rogue GYO the Revolution made the 2nd beer in their series the Dirtoir Black Lager. Poured into my Rogue goblet this beer absorbs light from the room it is so dark. The head is foamy and darker than the font color above. The aroma is so thick I can smell it sitting just to my left as I type before I even have a sip! A wonderful malty smell wafts into my nares. The taste is by far one of the best schwarzbiers I have ever had as the roasted nature of the grain and light bitter lingers with you well after the 1st burp. Made with Melanoidin, Carafe Special II, Black, Chocolate and Rogue Micro-Barley Farm first growth Risk malts and hopped with Rogue Micro-Hop Yard first growth Independent and Revolution hops. GYO stands for Grow Your Own and the neat thing about the bottle is that it gives the GPS location of the Rogue Micro HopYard as Lat: 44º, 48.2’, 18.69” N and Long: -123º, 61’, 45.49” W with the Rogue Micro Barley Farm located at 45º, 14’, 37.97” N and -121º, 15’, 7.01” W . Take a peak at Google Earth. 6%abv means I should have asked for more!

Our Tastes-- Über Pilsner

2010-05-02T23:16:00.003-05:00

Über Pilsner is yet another Rogue beer, yes I'm still Roguein' my way through my vault o' Rogue beers. It's been a while since I had one and blogged it. It pours a gorgeous dark straw in my pilsner glass with a nice bright white head. Aroma is very interesting. Using only Sterling hops it is definitely quaffable. A great nutty maltiness with slight Czech Pils yeast aftertaste. Made with Harrington, Metcalf, Carafoam and acidulated malts this is a 5.2%abv bevvy and I could gulp it all summer long. No longer listed on the website, with my luck it was a limited release.

Brew Batch #40 Warrior IPA

2010-04-13T13:28:00.004-05:00

Into the keg that QQWW was in. There for a while I thought QQWW's keg was magic because it seemed to keep giving beer even though I swore I only had a gallon or so left. Alas, a couple of nights ago, was the last of my quadruple wheat wine. However, I enjoyed the beer so much even at 9.9%abv, you're guaranteed to see it again. Doug (my builder) and I just had some sample swill and it's a good'en! FG 1.010+ 0.001@ 72F gives it a straight 7%abv. It has an awesome initial taste with a great bitter to the back end. Can't wait to get it cold.

Our Tastes-- BBC Quadruple Lambic Blend

2010-04-02T21:40:00.003-05:00

Picked up last July or so, I have 2 bottles of this and we're cleaning out the fridge at the Woodland Creek chapter. Color is a dark straw or apple juice with little or no head. Tart raspberry sourness, more sour apple to Melonhead. Oh my Lord! There is an initial sour, acetic acid buttery taste on the 1st mouthful. The 2nd is much the same. After 2 drinks, I'll be waiting for The Enabler to show up to rid our house of more of this. The color is astonishing, aroma complex but the taste is ...acquired? Right now, I am looking for a mass produced Lindemann's to quench Melon's thirst. I can't believe this beer took up my fridge for almost year.

Alas the End...

2010-03-20T23:22:00.000-05:00

I've noticed that kegged beer seems to flow through my body quicker than bottles. ABA met it's end tonight, but that leaves an empty keg?

TnDC Field Trip #14 Cont'd

2010-03-19T21:10:00.009-05:00

Breakfast at Tupelo Honey Cafe was a fantastic start. Great coffee and of course samples of supreme honey. Snagged the baseball tee. Then onto the Mast General Store. This place is sweet. Full of old signs and products, cool new clothing and of course a sh'ton (that's a shit ton, non-metric measurement) of honey products. Got some great wildflower honey at a nice price. Then for lunch...Asheville Pizza & Brewing Company. Pizza was great then time for some Shiva IPA. Oh what a brew. Made with pale, Munich and wheat (of all types) malts then hopped with Columbus, this beer had a great fruity citrus bite. Met one of the assistant brewers, Peter, that gave some great advice on brewing. Had to have a growler for the road! And for the evening we went to Thirsty Monk and appeased one of my greatest curiosities. A place that started as a true Belgian only bar and expanded to the upstairs (oh yes it was in a basement to begin with, Belgians ONLY).
1st beer up for Merry was Hansenn's Lambic Experimental Raspberry 2009 matured in oak barrels. The nose of tart raspberries and Brett, with a clear deep ruby color hits the palate with a sourness of acetic acid (vinegar) and a tart of oak that reminds me of drinking dill pickle juice as a kid... it was a risk then but so rewarding... compared to Lindemanns lambic this is the Ferrari of lambics. The initial profile makes you suck yourself into your own head, then as the first impression lulls you awe for more. 100% Belgian.

2nd My choice, Highland Seven Sisters abbey-ale dubbel 6.5%. Double the grain bill and Belgian dark Candi, slap some Trappist ale yeast with a great ester quality, made with Pilsner, Pale, Extra Special and Chocolate malts. Sweet aromas with a hint of nuttiness makes this limited a definite keeper. Hopped with Hallertau Hersbrucker and German Spalt.
3rd up is John John (which means technically I'm staying rogue for the time being). This beer is a collaboration between brewmaster John Maier and John Couchot the master distiller. In this one they take Dead Guy and put it in Dead Guy whisky barrels. Being first in the John John series a 3,100 gallon batch of John John Ale produces 1357 cases of beer. 6.5%abv and deep honey color with a strong vanilla oak flavor and quick dissipating head makes this beer the best and most complex I've Rogue had.

4th be Heavy Seas Siren Noir English style imperial stout! Man they fermented and flavored with Belgian chocolate nibs! It pours an opaque black with slight malt nose, taste is full with little to no roast or toffee but great caramel vanilla slightly hanging on the plank I call my tongue 8%
Finished the night at The Bier Garden with a great meal and some local beer that at this point I can't really remember, Appalachian? Catawba Valley? It was all good, best St. Pat's ever!

TnDC Field Trip #14 Cont'd Biltmore Estate

2010-03-18T22:46:00.003-05:00

Biltmore Estate is a house on 8000 acres of land that has a 2-lane bowling alley, 70,000 gallon indoor swimming pool, 250 rooms, 65 fireplaces, 4 floors, 175000sq ft of living space, with winery, river, hunting land, greenhouse, ad nauseum, and all of it built 1890-1895. 43 indoor bathrooms, most houses had none. And I would live in some of the servants rooms! Built by the Vanderbilts of old railroad fame, I was amazed when Menonhead wanted to go to this place. Initially I thought it's just a house but 3 hours and 11 miles traveled around the entire property later, I could probably do my summers there. Of course the winery pulled us in and we sipped some of the following: Cab Sav Blanc de Noir, Chenin Blanc ($), Pinot Noir, Sangiovese, Merlot, Century Red, Limited Release Merlot, Limited Release Malbec, Cab Sav ($), Limited Release Tempranillo, Limited Release Chenin Blanc, Cardinal's Crest Red, and finally Syrah. ($) denotes wines that we would buy and we snagged a bottle of Century Red and Limited Release Merlot.

St. Patty's 2010 TnDC Field Trip #14

2010-03-18T21:07:00.005-05:00

Came to Asheville for St. Pat's this year and it was a blast. Junk met the Melon and I over here for a little R&R and a few pints to boot. Lobster Trap, the home of Oyster House Brewing was our 1st stop. Had a flight of Patton Ave Pale Ale, IPA, Moonstone stout and an offering from French Broad Brewery of their Kolsch (we think). The Patton Ave Ale is made with bittering of Chinook, Columbus and Magnum followed by Simcoe and Cascade. At about 5%abv it was a nice brew. IPA was good! No info on the website concerning recipe. Then there was Moonstone Stout, yikes! Junk and Melon quaffed this stuff up. Made as a dry Irish stout with 5lbs of fresh oysters (shell and all). Low abv at 4.5% with calcium and seas salt this one is not supposed to taste like oysters. However, for me it did twang of a certain fishy brininess. Not across my teeth again. Stopped into Bruisin-Ales , a boutique beer shop with over 800 types of brew. Met the owner Jason Atallah and bought a few brews, including some that will appear on the blog soon. I even got a free pint glass. To finish up the night our choice was Jack of the Wood. The Irish music was phenomenal and the company couldn't have been better. We only tried one of their beers, 11th annual Green Man Stout, 6 or was it 7 pints of it:) Salud

You Got Irish Peeps?

2010-03-16T09:02:00.002-05:00

This is by far the best site I have found that gives a family name history. Ever wondered if names like Mitchell, Garrett, Hartley or Middleton had "micks" in their past?

Ides!

2010-03-15T08:53:00.000-05:00

Ides traditionally is the 15th of our MMJO months, all others are the 13th. Remember there is one market week between the Nones and Ides and from the Ides to the end of the month there were exactly 2 market weeks. "March, May, July, October, These are they, Make nones the seventh, Ides the fifteenth day." So now we know how to number the months based off of the Roman calendar and how it relates to March. I know, this has been more straight-laced and informative than usual but interesting for me.

Asking for Beer

2010-03-15T07:26:00.002-05:00

I have always been a fan of languages, so to help make sure you get your favorite bevvy no matter where you are this Pat's Day here are a few of my favorites:
Arabic: Bira
French: la bie`re
Japanese: Biiru
Latin: Cerevisia
Russian: Pivo
Spanish: la cerveza
Turkish: Bira
Yiddish: biyr
AND of course Irish: beoir
If you want to know more hit and sign up for travlang.com .

Our Tastes-- Kells Irish Style Lager

2010-03-11T21:29:00.003-06:00

Irish Style Lager by Rogue brewery pours an amazing light straw. I should have guessed it by the style. Smells like...lager, a bit skunked yet tastes decent. Bready on the mouth and that's all I have to say about that. Made with Great Western Pale, Crystal -15, Wheat & Acidulated Malts, hopped with Sterling and a departure from PacMan yeast using Czech Pils yeast. In 1998 John Maier created this brew after 4 test batches just so he could float Guinness on it perfectly. Maybe Guinness would make taste a little better, who we kiddin', of course it would. Guy on the front is some famous Irish flutist with a great looking tam!

Our Tastes-- MBP Vanilla Bean Stout Firkin

2010-03-11T21:03:00.003-06:00

MBP has brought back Firkin Thursdays! We missed last week's Goat Hill Pale Ale on Columbus hops but this week, fresh vanilla bean stout! It poured up an opaque black with great lattice. Jamie brewed a short test batch and it is phenom! Slight toffee low coffee notes with a caramel lip stickiness that has a good bit of vanilla on the aftertaste. No info on this one, it's not 100% legal in AL.

Nones!

2010-03-07T08:26:00.002-06:00

Alright continuing to try and improve our blather during the greenest of months while we urge and educate others to dark beer, today is the Nones of March. So we know that The Ides always falls on the 1st and is based off of the Julian (or pre-Julian) calendar. The Nones is a related market day. This one is a little harder to follow because this day comes from the nundinae, which is the 8th day of the "8 day market week" that occurred every 9 days (yeah they took a break), not our 7 day week system. From the Nones to the Ides is one market week or 8 days. Easy children's poem: March, July, October, May; The Nones are on the seventh (every other month they fall on the 5th only). Whew, I think I have typed myself into a beer!

Our Tastes-- Smoke Ale

2010-03-03T23:53:00.001-06:00

My confidant tonight is unrelenting! Smoke Ale pours a pure orange hue with white hanging head. Aroma is HEAVY spiced mesquite. Mouthfeel is full but burps a slight 69cents Taco Bell taco Sunday hardshell. Taste is exactly as the label describes, a smoky wood beer. Grains_ Great Western Harringon, Klages, Munich & Hugh Baird Crystal, Carastan 30-37 & 13-17, Chuck’s Alderwood Smoked Munich and Smoked Bamberg Beechwood then hoppied with Saaz and Perle. This beer celebrated the fall of the Berlin wall. 14.5 Plato and 48 IBUs then 5.9%abv makes this a nice sweet smokey keeper.

Our Tastes-- HazelNut Brown Nectar

2010-03-03T23:22:00.003-06:00

On it with another tonight, man it's hard to have a lot of beers to try for the greater good of Beer-dom. HazelNut Brown Nectar pours a medium to slightly dark brown with considerable particulate. Nose is heavy sweet hazelnut through and through! Head is medium tan and compact frothy. Aftertaste is bittersweet, creamy mouthfeel hazelnut. Lacing is very nice. Made with Harrington, Klages, Munich, Hugh Baird Brown, Carastan 13-17, Crystal 70-80, Crystal 135-165 & Beeston Chocolate and hopped with Perle and Sterling with a specialty addition of hazelnut nectar. 12 Plato and 28 IBUs, with 6.2%abv this brew is a nice offering this time of year for me when all things need be darker than usual.

Our Tastes-- Half-E-Weizen

2010-03-03T22:43:00.003-06:00

Still Rogue'n it, Half-E-Weizen is the next chosen tonight by The Enabler. It pours a cloudy dark straw typical of it's class, with a great nose of banana and clove, we presume from the yeast used. Head is thick and white yet dissipating. The taste is remarkable yet expected. I could drink a torpedo of this stuff during the summer. It has a great well balanced palate. Formally know as MoM Hefeweizen it is made with Great Western Harrington, Klages and Wheat, hopped with Saaz only and the special taste comes form our friend corriander and ginger. 3 Plato and 34 IBUs make this a good'en.

Man Room!

2010-03-03T21:21:00.004-06:00

As the man room takes shape in the days that I am off and free to build the Empire at Woodland Creek, a lone beacon of light shines through the darkness......of beer:)

Our Tastes-- Monk Madness Ale

2010-03-03T00:41:00.002-06:00

When I cracked the crown on this well aged beauty, there was slow rise of head that crept up the neck of the bomber. I poured myself 25cL in my new Piraat tulip that my bro-in-law gave me and the color is a deep orange brown hue, with slight cloudiness and off-white thick head. The aroma literally jumped at me when the bottle was opened before even pouring and was that of sweet plums and raisins. The taste is a great balance of 5 malts and hops as the bottle says. There is a heavy bitterness that sharply enters the mouth after the slight malt leaves. Until I poured this up and did a little research I didn't realize this was a retired beer from Rogue. Brewed with 2-row Pale, Belgian Munich, Belgian Special B, Weyermann Melonoidin, and Amber Malts then hopped with Belgian Nobles, Chinook, Amarillo, Centennial, and Summit Hops. This beer would explode with some strong cheese or a spicy dish. The difference between nose and palate is profound. To smell this American Strong Ale and taste it is a universe apart. 18Plato and 7.4%abv. For $4.49, I wish they'd make it again, only problem is that I can't remember where I legged it from. Monk Madness Ale is a keeper, wonder if it's named after a man who swore off of women?

Kalends!

2010-03-01T09:37:00.004-06:00

Today is the kalends of March. Basically a designation of the Roman calendar. I'll be going old school again this year to teach the gospel of St. Patrick's Day. I'll try not to cover previous entries such as rainfall, Maewyn himself, etc. And lest we not forget that on a side note Castle Bravo was detonated today in 1954 which was the 1st hydrogen bomb with the worst radioactive fallout in history as seen in this pic from the Bikini atoll.

Our Tastes-- Juniper Pale Ale

2010-02-25T23:19:00.003-06:00

Stayin' Rogue we're trying Juniper Pale Ale. Again attempting to hone our SRM abillity we put this one at about 8 with a medium straw. Aroma is yeasty and astringent. Taste is unfortunately the same. Overall, on okay beer but I've had better from Rogue so far. Malts used are Northwest Harrington, Crystal, Triumph, Maier Munich & C-15 and hops of Styrian Golding & Amarillo. 13 Plato and 34 IBUs make this one a beer I'd drink but not order if given another choice.

Brew Batch #40 Warrior IPA

2010-02-25T21:54:00.003-06:00

Pretty much the same recipe without adding extra fermentables then pitching 2oz of Warrior hops at the end of the boil. OG 1.060 + 0.00@ 63F. The most amazing part of tonight is the use of my new immersion chiller that the in-laws wanted me to have. It took hot wort at 196F to 96F in 10 minutes!! Then simply add some cool water and pitch the yeast. I could tell the difference this time in a good hard cold break. Hopefully this will start making some serious changes in my aromas and overall taste profiles. We also used the new beer thief to get a sample for the hydrometer. I don't know what I'm going to do with all of the ice packs and my stainless steel ladle now:(

Tasting of "The Original" 42-A

2010-02-25T21:33:00.003-06:00

It pours a more 14 SRM according to our Beer Appreciation kits almost the same aroma, only difference is this one was brewed on 1/18/06. When trying the Fuggle aspect the beers seems to have a more pronounced bitterness and slightly better aroma than the newer counterpart. I'll just have to make it again, I guess it shows there's nothing like the original.

Tasting of the Wedding IPA

2010-02-25T19:28:00.003-06:00

Due to unforeseen issues with tasting on it's intended date, we (The Enabler and I) are trying 42-A*, an Imperial IPA that pours a deep ruby brown (18 SRMs) with a slightly off tan yellowish head. It has a surprisingly malty aroma with hints of vanilla, but heavy on the bread side. We're tyring it with the Beer Tasting and Hop Appreciation Kit to suss out the hop profile. With regard to the Fuggle hops, they are there but slight, on the Goldings, they seem to be nonexistent due to the yeast or heavy malt overtones. One thing we noticed is the absence of the warming 8.7% alcohol. There seems to be an acidic taste to it and the only difference between the original and this recipe is the addition of Kent Goldings instead of Fuggle at the end. Alas we tried but drink yours now lest it get squirrelier (?)

Our Tastes-- SeaHorse Pale Ale

2010-02-17T01:54:00.005-06:00

Still "Going Rogue" I slap the ole labia (that's Latin for lips) around some SeaHorse Pale Ale. A variance apparently on the Juniper Ale (Yellow Snow) recipe without the juniper berries. A somewhat limited aquarium series. Pouring a golden particulate with enormous overflowing white head about an inch thick. Lacing is better than fishnet stockings. Bit of a bready slightly hoppy note on the nose with a full hoppy mouth bitterness. As I let it sit longer the bitterness is heavier. Good smooth caramel notes then the hitting hop notes. Made with Northwest Harrington, Crystal, Triumph, Maier Munich and C-15 malts?, hopped with Stryian Golding and Amarillo hops. 13 Plato, 45 IBUS.

Our Tastes-- Capt. Sig's Deadliest Ale

2010-02-16T23:52:00.006-06:00

A special "Our Tastes" edition, my 1st beer taster from my under construction man room. In a very sad yet pleasing way tonight I'll try a beer that Junk sent me not too long ago, Rogue's Capt. Sig's Deadliest Ale. (Note apparently there has been a name and label change, now known as Northwestern Ale on the website) Two days ago we lost Capt. Phil Harris of Deadliest Catch fame and to start my new series of Going Rogue tasters, I thought this beer was the best start. It pours a wonderful almost Alaskan King Crab red with amber hues and a frothy off-white head. It has a nice fruity slight pine nose to it. One thing I've noticed is that Rogue beers are measured in Plato which I need to brush up on. There is a slight malt at the end of the whiff. Man, the taste is extreme for a pale ale. There is a very distinct hop taste that I'm sure comes from the Horizon (also Amarillo and Cascade) used because I have never tasted this before. Pale 2-row, Munich, Carastan and Chocolate malts are also used along with the standard PacMan yeast. Dedicated to Sig, Edgar and Norman on the bottle, I've got to have this one for Phil for all of the years that he has entertained me with his wicked wit (and "smoking like a choo-choo"). Capt. Harris had a stroke in January that he was recovering from and passed suddenly. Each bottle of this beer has a portion of it's proceeds donated to the Fisherman's Fund. Discovery Channel was filming the 6th season with the Opilio season when Phil suffered a stroke on 1/29 and Derek Ray was flown in as relief skipper. I've only honored a few on this blog and this man deserves it. Catch the replay on the Opilio season this Saturday Feb. 20th:

2010-02-16T19:42:00.001-06:00

I whipped this year's batch up on 2/4/10 and tried to pitch my Lavlin 1118, but it seems that a year is just too long to try and hold onto a yeast culture without proper recultivating. So I just got some new in and it started everything going in about 8hrs. I was about a month behind on brewing this year's batch and it's about 10 days behind on starting, so this one will finish late this year. I'm already thinking about leaving half plain and half of it on some cherries or blueberries. OG 1.121+ 0.00@ 60F, which is close to 2009.

1000 miles!!

2010-02-03T10:36:00.001-06:00

Today I have officially run 1000miles in 3years! This puts me about 15.94 mi to Beech Grove, KY, just south of Owensboro. I've been part of The Berkley Running Study for years and just recently they apparently got a fed grant to host a virtual running website to help you track your miles. I have tried to attain 365miles per year but with a few illnesses and some walking pneumonia for 32 days last year, I have missed my goal every year. Ah yes, 2010 is all mine though.

Our Tastes-- Squall IPA

2010-02-02T14:44:00.004-06:00

Last of the DFH beers I have to try until I come across others. Squall IPA pours a cloudy dark straw with ample white head. On first whiff the pungency of this IPA is incredible, The Enabler thinks I need a Claritin for my potential hop nose before I even sip. I find my jaw tightening and my salivary glands beginning to pour before I even put me (that's Irish speak) lips to the rim of the glass. Squall rolls around the mouth basin with a cold well blended full flavor. Made with "Palisade, Amarillo, Simcoe, Cascade, CTZ, and Willamette hops" (CTZ= Columbus, Tomahawk and Zeus), this beer reminds me of something Linus would make in one of Yazoo's Hop Projects with this beer being the Triple Lindy of that. I thought I had a hoppy beer at the 1st Annual Magic City Brewfest out of his Pleasure Chest but this one takes the proverbial hopcake. There's no real discernible malt profile other than I know they had to use it to make this beer, other than that each moment, nose to gut, is filled with some sort of soft floral pine cone laden citrusy pungent high alpha acid 9%abv chest warming titillation. Buy one for friends, hide the others for yourself. I guess we can thank goodness it's not a white squall.

Brew Batch #38 American Brown Ale

2010-02-01T14:33:00.002-06:00

American Brown Ale to kegerator!! I am liking this kegging stuff now. It's a great way to at least cut storage in half. You can age a beer in a case of bottles and keg the rest. I "splashed the swill" as I like to call and with no carbonation this beer is quaffable by anyone's standards. I like it better than my usual NBA because it seems to have just a bit more hop aggression possible due to the Liberty. FG 1.006 +0.00 @63F 6.3%abv.

Our Tastes-- Olde School Barleywine

2010-01-23T17:56:00.003-06:00

Still attempting to close in on every DFH beer, I'm sniftering up some Olde School Barleywine. On the bottle it gives you 2 tasting options, I'll be doing the 1st one now and the 2nd later. Pour into 2 snifters and enjoy, (I will pour 1 snifter twice). The other says to take bottle into woods, dig 2x2x3 ft hole, memorize location, bury and return in 1 year to enjoy. It pours a very clear head flattening, brown sweet tea. Heavy alcohol and slightly sweet wood notes. As you roll it over the palate there is absolute raisin, fig, plum with warm white oak. I can't get over the color on this one! Ah yes, lest we not forget Sam adds pureed figs and dates form a Cellarman's technique he met in England. A great find today, let you know how it is later. Oh and read the story about the cowboy on the front of this label just to amaze potential converts, we must use every weapon to our advantage.

Brew Batch #36 REINKE'S REVENGE 2009

2010-01-23T11:09:00.003-06:00

Well after fermenting or aging in some form or fashion for 67days, Reinke's was split between 25 long neck browns with black crowns (in their usual and customary way) and 1/2 corney keg. Melonhead did a little taster with me and the oak chips really brought out some great woody vanilla, it seem to cut the roasted coffee flavor and give it more caramel. Man, I am really proud of this one. This recipe has really evolved and I think I could have been a better contender in the LongShot with this one. What really shocked me was that between 11/13 when it was racked from primary and placed on 2 oz of chips is that is dropped another 14pts. FG 1.012+0.0 @64F, this gives it 9.85%abv, by far the heaviest RR, but the alcohol seems to be cut a little from the palate and more pronounced in the nose this year.

Our Tastes-- Avery Hog Heaven

2010-01-19T23:56:00.003-06:00

Though my palate has turned dark, I still have 2 new "dogs" to try (see previous posts) and yet tonight starting 5 well-deserved days off, I try QQWW (my kegged wheat wine) and want a little slice of flying bacon..Hog Heaven Barleywine-Style-Ale. Pouring this first into my handy 3oz snifters, I notice a cloudy light-med brown bev. I've experiences with beers that settle lately and this brew I inverted gently a few times prior to pouring to get an even mix of bed through every glass (because I'll be having it all). The nose is a pungent C, not sure which one but there is something about the "C" hops that you'll always notice (Centennial, Cascade, Chinook). The head immediately flattens and after looking at the label I can see why, 9.2%abv and 2.5lbs of Columbus hops per barrel, haven't tasted it yet but there must be a load of malt in this one, hold on, still have it rolling around in my mouth as the bitterness hits first AND remains well after swallowed. I find little else in this beer other than the overwhelming hop, the caramel and Crystal 75L are trace tasted at initial tongue contact and washed away by the astringency of the hops. I guess I should get away from the mold on some beers but this one simply doesn't have the malt backbone I enjoy in a "typical" barleywine.

End of a Learning Era

2010-01-16T19:40:00.001-06:00

Zeus IPA bit it tonight. I am pleased with this beer but overall learned quickly as the beer changed profile that an ounce of Zeus at 45mins needs more aromatics at the end for balance. I'll remember this for next time, this is the time in life when you start perfecting some great recipes. Now it's replacement in the keg will be...

The Bear is Here...

2010-01-06T23:22:00.005-06:00

And I don't mean Bryant. This year I just realized that Stout Mouth has crept up on me like an Indian (feathers not dots). Since just before Christmas I have been lapping up Reinke's Revenge 08' and all things dark. I believe the monster has awaken and is here to stay til just past the Ides.

TnDC Field Trip #13 cont'd

2010-01-02T23:30:00.002-06:00

And finally as we were looking for a Target of some sort, we stumbled across a Total Wine & more and of course I got to do a little shopping, oddly enough Merry wanted several different kinds of lambics that we had seen in Tampa, "to do her own taster". What can I say, the worm has turned for her. This is where I snagged 2 more DFH beers, so just when I thought I had my hands on all the DFH beers I could consume, I pick up some Old School Barley Wine and White Squall IPA. Lest we not forget that vibrating dingaling covers are also legal there....

TnDC Field Trip #13 cont'd

2010-01-01T21:47:00.001-06:00

A win in the rain, then in the cold. After sitting through 4&1/2 hours of grinding back and forth great football, Tigers win. Then on to dinner. We returned to Ybor, after going to the Hard Rock Seminole to pick up a tee for Merry, then iPhoned it to the public parking deck because I got a ticket for parking in front of someone's residence without a permit, not my damn fault they live downtown and the sign was at the end of the street not to park there. We went to the second tier of Centro Plaza and there was a sign that said 2-for-1 drafts and it was a hamburger place!! Sweet, so we went in and the hostess and waiters were friendly to me, we looked at the menu and it had great sounding burgers, Gerald P. was in for the Grand Opening from West Hollywood where another big location was and hooked us up with a great "Mo' for Merry and all the draft I wanted. And as we perused the menu, looked at the clientele and realized even the bar was painted pink (not Red), it hit me. Hamburger Mary's wasn't your average burger joint that had a great beer deal, the beer deal was to pull in curly haired guys like me, after all my "friend" paid for dinner. Yeah, well those close to me I'll tell the details to, needless to say if I'm ever in West Hollywood I'm supposed to look our waiter up, but damn it was a great burger and beer. After this we skipped to one of a plethora of cigar bars and picked a few for the ride home. Will try my handrolls next weekend after long work.

TnDC Field Trip #13

2009-12-31T20:38:00.007-06:00

Off to watch the Auburn Tigers play in the OutBack Bowl. We made a trip to WOB (World of Beer) where they host over 500 beers on draft and bottle (my squeeze found it on her iPhone). The selection at this place is phenomenal! They even have deals on seasonals that are rotating out. They didn't have my 1st choice which was the Bison Organic Gingerbread Ale so our tender offered up Frosted Frog by Hoppin' Frog. Man this beer was a good'en at 8.6%abv. My partner in crime had a homemade "fruity" beer of a house wheat with a splash of lambic, little did he know she is a girl that likes the "full" lambic experience. We learned of other Guinness mixer drinks such as a "Dirty Hoe" (with Hoegaarden) and "Dirty Red Headed Hoe" (with St. Louis lambic), but her favorite came in the form of a "Chocolate Raspberry" (Young's Chocolate Stout and St. Louis Lambic) layered out. Needless to say as OK played Stanford we had happy mouths. Then onto Tampa Bay Brewing Company in Ybor. Merry with her iPhone has become quite the navigator. When we got downtown we happened upon the OutBack Bowl parade. I had to try this place just to see what it was like. It's still run by mom ans son and I met the Head Brewmaster, David Doble (the son) and he was a heck of a nice guy. My 1st beer and for me a name that still makes me laugh out loud, Jack the Quaffer porter! We all know what the actual term means but the urban dictionary has it defined a little differently. Next was Old Elephant Foot IPA, and to end the night Moose Killer barleywine. If you're in Ybor you have got to go sit and enjoy the brew and ambiance of TBBC. On the way home once again the iPhone navigator got us out of the ghetto twice and tomorrow we will be continuing of coverage from the 2010 OutBack Bowl.

Our Tastes-- DogFish Head Sah'Tea

2009-12-26T21:47:00.003-06:00

The last DFH beer I have to try, Sah'Tea. A 9th century inspired beer that we'll be having in a tulip glass. Pouring a bright quickly dissipating white froth this beer has notes of caramel, ginger, honey, cinnamon, juniper berries and chai tea. It's made the "Finnish" way by dumping white hot rocks into the wort to give a pronounced caramelized profile. The taste a mouth full of clove, bananas, cardamon, nutmeg, orange peel, with a tart unsatisfying overall flavor. My face hurts as I type from the astringent tightness between my gums and cheeks! Maybe I shouldn't have saved this one for last. The Enabler brought up a good point during this, we need some Utopias to wash this stuff out of our mouths. Color is the most exciting aspect of this brew. A nice golden orange. I grasp at my cods as I take drink after mouth punishing drink. Made with German Weizen yeast you'll lose yourself in the complexity of the aroma and flavor as you look for the metaphorical life ring for your palate. 9%abv. This beer left me with a "taste dickey"on my tongue.

Brew Batch #37 Québécois Quadruple Wheat Wine

2009-12-26T20:51:00.002-06:00

Keggin' another one! 2&12/2 Cong into a keg and the other half into 24 long necks with gold crowns. FG 1.010+0.000 @63F to give about 9.8%abv. Tried a little shot glass of it and it promises to be a winner as it ages in the bottle.

Brew Batch #38 Brown Ale

2009-12-26T11:03:00.002-06:00

Knocked out a batch to put into my soon to be empty keg. NB has a new one out called Caribou Slobber that seemed to fit nicely into my schedule. An American brown ale with a little more hop to it than it's across the pond cousin. OG 1.050+0.000 @56F. Should end up being a nice fresh session beer in February.

Our Tastes-- Samuel Adams 2008 Longshot Traditional Bock

2009-12-21T23:08:00.005-06:00

I'm just now trying this beer from last year's winners and if memory serves me Alex Drobshoff placed in a couple of different categories, so they were sure to pull one of this cat's entries. This traditional bock seems to encompass what I've come to enjoy in this type of beer. It pours a deep dark copper with light head. There is a definite malt backbone to it from either the Munich or Veinna malts. There is a sweet nose of banana or fruit bread, fruitcake? Taste is titillating plums/raisin with a tartness of cherries. The malt backbone and low hop allow the sweet part of the taste to linger on the palate throughout. 6.8%abv and I'd buy it if it were a commercial (I mean his own label). Here's a list of the guys he beat out since McDole's Double IPA was placed in this year's due to last years hops shortage for his recipe:
Alex Drobshoff of California Traditional Bock
Michael Robinson of New Hampshire Espresso Stout
Aaron Schenk of North Carolina German Pilsner
Chad Warner of Massachusetts English Brown Ale

End of an Era

2009-12-19T18:14:00.002-06:00

Batch #18 Wicked Merry's Berry brewed on 8/27/06 is being finished off as I type. This only leaves a few batches still in bottles that I will hammer away on while I am waiting to transfer, keg and carbonate the other batches. Amber Waves, Steam Style and of course a ton of RR that I can just let get better. Maybe I'll do this one in kegs for Melonhead next year so she'll have something to gnaw on for football season.

Our Tastes-- Chateau Jiahu

2009-12-15T14:18:00.004-06:00

The next to last DFH beer that I have in my possession to try is Chateau Jiahu. Being sick has put my taste buds on hold for a few weeks, but I'm on the mend. I've always been curious about this beer for the history behind it. It poured up a dark champagne hue in our snifter glasses with about the same consistency in the bubbles and head. The nose is slightly tart with hints of honey and apples. Mouthfeel is medium with the same taste as the nose. This recipe was identified by molecular archeologist Dr. Patrick McGovern preserved in pottery jars found in a 9000 year-old village (Jiahu) in Henan province of China. DFH used "pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers. The rice and barley malt were added together to make the mash for starch conversion and degradation. The resulting sweet wort was then run into the kettle. The honey, grapes, Hawthorn fruit, and Chrysanthemum flowers were then added. The entire mixture was boiled for 45 minutes, then cooled. The resulting sweet liquid was pitched with a fresh culture of Sake yeast and allowed to ferment a month before the transfer into a chilled secondary tank." It was truly a wonderful experience. With it's price and 8%abv, it's probably not the best session beer but I'd buy it again fo' sho.

Our Tastes-- Burton Baton

2009-11-18T22:50:00.004-06:00

Closing in on the last DFH beer that I have stashed away, this one was given to me by Junk. Burton Baton is a wonderful medium amber pouring IPA blend. Head was flattening tan or so with slight drops of yeast brown that were the last to hit the foaminess. The aroma is an amazing soft hoppiness of floral and slight pine. According to the label it is a blend of young and white oak-aged IPA. Taste is a well distributed hop all the way across the palate. There is definite closing of the nasal passages due to "hop nose" for me. For those of you that don't know or have never experienced this ask a "hop head" friend or drink more IPAs, it'll happen to you too. Apparently certain types (or heavy amounts) of hoppy beers start to close me up, this one is doing it in 1/4 of a pint! Not much vanilla to this one for me from the wood. This is just a great citrusy, piney 10%abv IPA. Made from pilsner and amber malt, hopped with Northwestern hops this is a blend of an English Strong Ale and DFH's 90 minute IPA.

Brew Batch #36 REINKE'S REVENGE 2009

2009-11-13T23:27:00.003-06:00

Racked over today onto 2 ounces of white oak chips. I'm a little concerned because it was at 1.026 which is was last year's batch was bottled at and I think that may be what caused the over carbonation in bottles. So, I'm hoping it drops a few more point at least.