Ontap

Russian Imperial Stout

2012-05-09T02:39:27Z

February 5^th I took another crack at my Oatmeal Stout, really a Russian Imperial Stout stylistically speaking. It has been an up and down journey, my first attempt had low mash temps, this round I swung too high the other direction with mash temps hitting the 170's. I re-racked the first week to be hit by fresh cut grass in the profile, 'in' is an understatement, it was the profile. It was horrible, a great stout with something so awful going on. I wanted it to get better with time, but every brewer knows if it starts out funky, well you screwed up. If you can't drink it the first week, you missed the mark, yeah it will get better, but you should have done a better job. Fortunately yeast, nature's greatest invention, are hardworking little creatures. They're always busy cleaning up your messes, like a mom with a wild two year old.

So I thought perhaps some time in the bottle would do it good. So I waxed em' up to look all classy. Except, I was too cheap to just go buy the wax, so around the house I went rounding up old red, soft wax, fru-fru smelly candles. Oh sometimes the things I do. Now I had bad homebrew waxed with the soft greasy wax that smells like your mom's house. I saved two bottles out for Siciliano's homebrew competition. It was getting a bit better, but it still had that funk going on. Hey at least I would get some feedback.

This weekend was Siciliano's homebrew party, an event that I keep saying that I will attend but have yet to commit to. Next year, next year I will make it. I just know that once I go I will have little choice but to make it a permanent annual event in my calendar. There is a great write-up of it here. It is at the party they announce the homebrewing competition results. Today I headed out to get my comments sheet.

While nothing in life is quite as valuable as criticism, and I insist that I welcome it arms wide open - I don't. Ten minutes into my journey I was already in a bad mood. Someone else, judging MY beer. Hey I liked it, minus that little funk, it is some good stuff, and the funk is almost gone now. But it was coming, in just minutes I would be reading about how it had this funk, that I already knew about, and all that other stuff, who knew what they might say. So I had to have a talk with myself, after all I can't stand people who brew bad beer and they think they are God's gift to brewing. So I straitened myself out, told myself to learn, grow, all that stuff, and what a perfect opportunity to get professional feedback.

I arrived, meandered into Siciliano's, and in my usual state of ignorance asked Steve about the grains for baking, I don't have enough hobbies and bread is so close to brewing I really must learn to bake, so I needed some grain. I was not sure what grain, or what I was doing, or what I needed. He helped me out, showed me the 'book' on the grains which was right in front of my eyes but had completely missed in my generally confused state. He asked me if I wanted my sheet, sure why not. Here it was, in just seconds official results were going to be upon me. He in his usual spirit of helpfulness and kindness stated that I had done quite well. How nice, at least the news was being delivered by a kind soul.

There is was, I had - thanks to all those hardworking little yeast - won gold and even made it to the best of show round. I was pretty shocked, pleased, and all that talking to I had just had with myself went out the door. Just more fodder for the misplaced ego. So there I was with my one dollar of flour mumbling about how I hated to put a dollar on my card, I should at least buy something. Steve said 'don't worry about it' because he's Steve and Sicilianos is more than just a store. But if you are still reading you are probably tired of my rambling and would prefer that I extol the virtues of the most wonderful homebrew store and its owner in another blog post. Of course I couldn't leave without picking up Founders latest release of Old Curmudgeon, because even gold medal homebrewers pale in the face of the greatest brewery on earth.

Homebrew

2012-04-05T02:03:45Z

Brad sent me an amazing Mississippi homebrew today. Dark like an abyss, with dark candied caramelized sugars coming through in the nose. This amazingly deep rich brew is a very big beer, close to Sam Adams Triple Bock or Bells 9,000. Raisin notes and malt sweetness dominate.

For the first few years of homebrewing I never really sampled any amazing homebrew, decent, drinkable, but not over the top excellent. In the past year or two I have had a number of homebrews that exceed or meet some of the best commercial craft beers available, this is one of them.

Hopefully at some point due to the work of Raise Your Pints the state of Mississippi will get their head out of their tail and legalize homebrewing. It seems a little like refusing to legalize lawn mowing if you ask me.

Great Divide - Chocolate Oak Aged Yeti

2012-03-04T00:40:14Z

Occasionally I will pour an Imperial Stout that just takes by breath away, transports me into an alternate malty universe where thick rich creamy rivers flow along malted barley banks. This brew is not that one. I had a homebrew like that the other day it was amazing. Yeti is one of those beers that almost hits the perfect mark, but falls just a tiny bit short. So I guess it would follow that chocolate oak aged Yeti, would also be an excellent brew, but fall just short of being the perfect ale.

Poured at cellar temp, it has a beautiful, yet minimal, creamy brown head and is extremely dark. With an aroma of oak and malt, it is a smooth ale with an assertive acid bite. A little cinnamon is present both in the aroma and the taste. While not perceptibly hot it has a bit of a burn as it goes down. Hop bitterness lies on the tongue leaving a piney presence. It has just a little sweetness which is quickly overtaken by the bitter bite imparted by the chocolate nibs, and cayenne pepper that dominate this ale. Overall I like it, but I could do without the cayenne and acidic bite. While not something I will try again, it certainly holds its own in the world of complex Imperial Stouts.

Whew, so hot, I think this is one stout that could kill a cold.

Just what exactly is the beer world coming to?

2012-02-29T01:59:52Z

        There was a time when I would traipse on down to Peas & Pickles, a small little bodega on Henry street. Set against the grimy bricked street, a blue scaffolding competing with its green canopy touting their fresh fruits and vegetables which were housed in their compact atrium of flowers, fruit, and and least one employee - always on the way through the same tiny doorway I was. I was on my way to bask in their selection of emerging craft brews. Pete's Wicked ale was at its peak, Hart Brewing had recently changed their name to Pyramid - who had just gone crazy wild with their idea to make an Apricot Ale - and Rogue Ale was still the new cool funky brewery in its first decade of production. When October had rounded the corner a great seasonal would appear, Brooklyn Black Chocolate Stout, a deep, dark, Imperial Stout that rivaled all stouts.

        Time passed and beers grew, breweries like Three Floyds, Founders, Goose Island, and a host of other breweries began to make their mark. But one thing never changed, each year I would look forward to my seasonal favorites. I would meander in, just I had done in Peas & Pickles, and pick that favorite seasonal up off the shelf of my local beer store. Founders KBS, Goose Island Bourbon County Stout, Brooklyn Black Chocolate Stout, Sierra Nevada Bigfoot, and Brooklyn Monster. They all remained on shelves for weeks. But then something happened one spring, Founders KBS never appeared on the shelf, it had sold out before it even appeared. A mystical and invisible transformation had taken place behind the scenes, no longer out for discovery by happy-go-lucky beer enthusiasts, no longer an ale that regular beer drinking eyes would ever land their gaze on, KBS didn't exist in the shelf universe anymore. Hidden from prying eyes in the dark back room, where only the beer gods could see it, where clumsy stock boys would never bump into it, and only cosmic forces could bring it to those on the now months old, pre-order short list, of elite ale connoisseurs.

        With enough begging, driving around town, making phone calls, and pretty much pure insanity for a day, I was finally able to get some, for a price. Never would that happen again, I had to start building my beer network, Steve, Dave, Victor, Ajay, Rishi, the stewards of the back rooms. While still subject to the cosmic forces of beer distribution, these Wizards could, if called upon, conjure up the necessary magic, to at least increase the likelihood of ones being blessed by rare beer. But this was really all overkill, after all it was just one beer. Even Goose Island Bourbon County Stout remained on shelves for weeks, sometimes months. Why all the hoopla about KBS. But then the winds of fall came, and with them they carried the harrowing threats of shortage. Bourbon County Stout might not even appear, not even in back rooms, no one knew what the cosmic forces were even up to. Once again it was time to call upon the gods, the wizards, and they came through.

      Despite all this retarded geekdom, I still had my brews, like Plead the 5th from Dark Horse, just a little unknown Imperial Stout from a brewery, that was so small, and so insignificant I passed it many times without seeing it. Hidden back behind Wacky's a little hole in the wall shack, a gas station without gas, by the tracks in Marshall, MI. Certainly this beer would appear on shelves. No need to rush fifty miles through a blizzard for this brew. It would still be there the next day after it arrived, and then it happened. It too was gone. There I was, driving around, making phone calls, until Victor picked up, a powerful wizard who had taken a couple days off from his magic, and had not got time to sell off his soon to be extinct Plead the 5th.

Evidently the good old days have come to an end and the only way to assure oneself the greatest of all stouts is to brew one in your own backyard, and relish in the power you hold as it sits, quietly, hidden in the deep dark depths, behind the cold door of your own beer cellar.

2012 MBG Winter Beer Festival

2012-02-26T16:48:13Z

This years Winter Beer Festival showcased some amazing brews. Odd Sides once again stood out with their creativity, bringing a Pineapple IPA, and Mayan Mocha Stout to the table. The Pineapple IPA was excellent, real live pineapple with no off or artificial characteristics. The Mayan Mocha Stout had a habanero burn, it was excellent, a little thin, but very original.

Dark Horse lead the way for Russian Imperial Stouts with this years Barrel Aged Plead the 5th. Next in line was Waldorf with their full bodied, caramel sweet, Old Woody Imperial Stout, their Braggot was also good, not amazing, but good. Third inline for Imperial Stouts was Jaden James - what an amazing Imperial Stout. I chatted with Chris the brewmaster, and he explained that he had aged it on French Oak Cubes, but pulled it off a little too soon. His six hop IPA was excellent as well, cloudy due to rough handling before arrival at the festival. He was less than trilled that his crystal clear ale had been stirred into a dust bowl.

Green Bush stood out among the new breweries, their LTD "Old Fashioned" Style Ale was excellent, and many of their brews got great reviews. Other worthy mentions are Old Boys Black IPA with a perfect hop aroma, Jolly Pumpkin Madrugada Dawn Stout with nice fruity notes, and while I did not get to sample it Dark Horses Bourbon Barrel 666 ran out in a hurry.

I was disappointed in White Flame, their watery Ugly Stick Oatmeal Stout convinced me a drive to Hudsonville would be nothing short of complete disappointment. Cool logo, now they need to work on the brewing part of the business. Friendly folks though.

The Abyss - Deschutes 2010

2012-02-20T00:18:01Z

Deep and Dark, this full bodied stout lives up to its name. I thought this might be a dryer stout, but I was pleasantly surprised by its sweetness. A nice malt sweetness balanced by a little bitter oakey, tannin, hop, almost piney bite. Being a 2010 vintage, the alcohol hotness imparted is huge, as strong as a tile cleaner aroma . I could have aged this one for a few more years and I am sure it would have mellowed a bit. Truly an excellent stout, with a tiny fruity sweetness and slightly detectable molasses notes. If I pick up another one I think I will age it at least four years.

Overall I would say that The Abyss pretty much epitomizes what an Imperial Stout should be. Rather balanced, if I could brew a stout this good my experimenting days would be over.

Brewing New York's History at the New-York Historical Society

2012-02-17T03:56:38Z

BEER HERE: BREWING NEW YORK'S HISTORY EXHIBITION ON VIEW
MAY 25, 2012 - SEPTEMBER 2, 2012

New-York Historical Society Exhibition Traces the Largely Unknown Cultural History of Beer in New York City from Colonial Times until Present Day

NEW YORK, NY - The fascinating yet largely unknown legacy of the cultural history of beer in New York is uncovered in Beer Here: Brewing New York's History at the New-York Historical Society. The exhibition traces 350 years of the production and consumption of beer in the city--from colonial New York, when beer was a vital source of nourishment and tax revenues, to the current artisanal revolution occurring in microbreweries throughout the state. This exhibition is on view at New-York Historical through September 2, 2012.

Beer has been brewed in New York City since the days of its earliest European settlement. Beer Here: Brewing New York's History will begin with an exploration of the colonial period in New York when beer was often safer to drink than water, and noted citizens brewed beer as just one aspect of their business activities. It will then take the visitor up to the present popularity of microbreweries and homebrewing. Topics include the nutritional properties of colonial beer and early New York brewers in the age of revolution; infrastructure innovations and the importance of access to clean water; large-scale brewing in nineteenth-century New York and the influence of immigration; temperance movements and the impact of prohibition; bottling, canning, refrigeration and other technological advances; and the promotional efforts of the City's breweries in the age of mass production. These topics will be highlighted through a display of historical objects and documents such as a 1779 account book from a New York City brewer who sold beer to both the British and patriot sides; sections of early nineteenth-century wooden pipes from one of the city's first water systems; a bronze medal that commemorates an 1855 New York State temperance law; beer trays from a variety of late nineteenth-century brewers; souvenirs from the campaign to repeal prohibition; and a selection of advertisements from Piels, Rheingold and Schaefer, beloved hometown brewers. The exhibit will conclude with a small beer hall that features a selection of favorite New York City and State artisanal beers.

"Beer is an important cultural influencer," explained Debra Schmidt Bach and Nina Nazionale, curators of Beer Here: Brewing New York's History, "and is not a topic typically covered in an exhibition at an Historical Society. We were intrigued by the longevity and popularity of beer in New York throughout the past 300 years, and wanted to bring together objects and documents of historical and cultural importance to investigate this venerable tradition."

New-York Historical will host a special summer public program, "Beer Appreciation: The History and Renaissance of Beer," featuring experts Garrett Oliver and Steve Hindy from Brooklyn Brewery, at which local craft beers will be served on Tuesday, July 10, 6:30 pm. Beer Here: Brewing New York's History curators Debra Schmidt Bach and Nina Nazionale will join the conversation.

Beer Here: Brewing New York's History is organized with support from both Brooklyn Brewery and Heartland Brewery.

About the New-York Historical Society
The New-York Historical Society, one of America's pre-eminent cultural institutions, is dedicated to fostering research and presenting art and history exhibitions and public programs that reveal the dynamism of history and its influence on the world of today. Founded in 1804, New-York Historical has a mission to explore the richly layered history of New York City and State and the country, and to serve as a national forum for the discussion of issues surrounding the making and meaning of history.  

New-York Historical is recognized for engaging the public with deeply researched and far-ranging exhibitions, such as Alexander Hamilton: The Man Who Made Modern America; Slavery in New York; Nature and the American Vision: The Hudson River School at the New-York Historical Society; Grant and Lee in War and Peace; Lincoln and New York; The Grateful Dead: Now Playing at the New-York Historical Society; and Nueva York. Supporting these exhibitions and related education programs is one of the world's greatest collections of historical artifacts, works of American art, and other materials documenting the history of the United States and New York.

- I received the press release above from the New York Historical Society. Sounds like a cool exhibit.

]]>

Three Floyds - Dark Lord 2009

2012-02-10T04:21:03Z

Mysteriously dark - like a black hole in space - with minimal head, Dark Lord 2009 was impressive. This is the biggest Imperial Stout that I have ever enjoyed. It's on par for density and richness with Bourbon County Stout. I can only imagine what the barrel aged version, Pappy Van Winkle must be like. The malty aroma meets a 'cocoa sweetness like brownies in the oven' according to Jay. I noted a carrot like flavor like Brooklyn's Black Chocolate stout with notes of ketchup. Overall this brew is excellent, extremely sweet and full bodied, it lacks the complexity of Founders CBS. I would rate CBS above Dark Lord because of its balanced complexity. But this a somewhat unfair comparison because CBS is barrel aged and therefore no longer belongs to the Imperial Stout category - in fact I am not sure that it is considered an Imperial Stout to begin with. Dark Lord is what I expected Brooklyn Black Ops to be. But Black Ops while decent, is highly disappointing if you are in search of big beers. Dark Lord definitely lives us to its reputation.

The CZAR Imperial Stout - Avery Brewing Co.

2012-02-01T02:12:43Z

Lately it seems that there has been a lot of hubbub on the interwebs of beer regarding Avery Brewing. I had somehow assumed in my ignorance that this was just something we didn't get in Michigan. Anyhow one night when I popped into Siciliano's I asked about Avery, and sure enough, we do have it. So I picked up a bottle of The Czar Imperial Stout.

If you hold it up to the light, it does become transparent, while not the darkest brew on the face of the earth, it's clearly an Imperial Stout. Deep red to the point of great beauty, its nose is very unique, malty, but not in the conventional sense. It smells like fresh mash, if you have ever been to a brewery when they just dumped their mash tun, or have homebrewed, you know what I mean. That heavenly sent that without question exceeds all smells in the universe. So I give it a pretty decent rating for smell, it also has a little bit of a cidery... oh hell it's just got that maltyness that's freaking awesome! Nice mouthfeel, malty notes to match the aroma, and just very well balanced. Not a lot of roasted malt notes - I am not a fan of roasted malt so that suits me just fine - it lacks the carrot flavor of some stouts, and it has limited burnt caramel notes. So while it differs from say Brooklyn Black Chocolate Stout in character; this is just simply an excellent stout, absolutely amazing. As Imperial Stouts go I would be temped to put this in the top two with Brooklyn Black Chocolate Stout. I will have to do a horizontal tasting to place it for sure, but I think it rival Great Divides Yeti, and the gauntlet of Imperial Stouts in the arena.

So this leads me to Mephistopheles, their big bad Imperial Stout. I want to try it, somehow I doubt it comes around these parts. But if it does, I WANT ONE!

Snifter Glasses

2012-01-28T04:15:20Z

My snifters are in for my Winter Stout Tasting. This is my second order from Discount Mugs, they threw in an extra 40% shipment of glasses which was pretty cool. I had ordered from them this summer and the quality of some of the glasses was not what I had expected, they refunded me completely for them. In both cases the art dept did a great job, and the print quality was excellent. I intend to use them for all my future glass orders. They have the best prices, offer a quality product, and accurately predict your arrival date.

So when I finally get the stout tasting scheduled we'll have some decent snifters to remember it by. After some reading I have decided to make better use of my cellar. So far I have been storing my bike in the cellar, and my beer behind my bar. That arrangement has now been rectified. Why buy an expensive cooler when mother nature will take care of the temperature control for you?

Ommegang Seduction

2012-01-12T02:18:59Z

I found myself at International Beverage on Paris, Rishi the owner is a amicable beer and wine connoisseur. He also has a knack to fill ones arms with bottles of ale boasting an altitudinous fare. So while I just stopped in to pick up one ale at best, I found my self touring the store with my arms loaded up with bottles. Rishi being the gentlemen that he is, carried these to the counter for me before I could get my wits about me. My only concern, short of my impoverished pocket book, it that these 'selections' seem unable to elude the influence of his profit margin.

So here I am drinking his 'absolutely amazing' selection. The spicy Belgian yeast strain hits your nose... and that's it. I was waiting for all the complexity, it was a bit cool, so I let it warm, nope still nothing. The spicy yeast strain dominates the entire ale, and leaves little to the imagination, or perhaps everything to the imagination, and nothing to the palate. It does have a nice creamy mouthfeel, and when it warms a hint of chocolate. For the price I would prefer something along the lines of Brooklyner-Schneider Hopfen-Weisse, which carries a bit more complexity. Overall decent, but not really worthy of being shanghaied into again.

Petition to Legalize small-scale home distillation

2012-01-07T02:58:18Z

Your politics is your business. However, if you homebrew this is something you should consider signing. If it wasn't for people doing this in 1978 it would be 5 Years, $5,000 for homebrewing. Petition the Obama Administration to Legalize small-scale home distillation http://t.co/xS8LjRUp

Not convinced it's a good idea? Read my post Free Spirits in America, and watch this video. Yes there is a small bit of intelligence required to distill, and yes, there is a risk of fire if done over an open flame by a fool. But remember that this is American were fools are allowed to:

Operate motor vehicles (yes I agree, stupid people should be banned from the road. Call your senator and get em' off the road).
Operate a chain saw.
Operate an acetylene torch.
Use Knifes.
Own semi-automatic firearms.
Use a lawn mower.
Walk on ice.
The list goes on.

But if someone stupid wants to walk on ice, a five year prison sentence is a little harsh. Also keep in mind that legalizing is not the same as complete deregulation. But it would open doors for craft distillers in the making.

Update: There is a decent conversation going on over on reddit.com/r/homebrewing about this. My response to the prohibition era fear mongering that goes on during these discussions is the following.

Distilling is legal for your tractor, just not for you. So all the bit about fire, while it is a danger is a moot point. Its not the reason its illegal.
Nothing comes out the still, that didn't go in. If your homebrew was safe to drink going in, its safe coming out. Yes it is more concentrated and if done poorly might give you a headache.

The reason it's illegal is the same reason we have a three tier system in so many states, the same reason you can't legally homebrew in MS. See my blog post link above.

Goose Island Bourbon County Stout 2011

2012-01-04T00:55:57Z

Bottled on 11/11/11 this years Bourbon County Stout comes to the table with an additional 1 1/2 % alcohol content from last year. The bourbon and carrot nose hit you the moment you crack open the bottle. With a tingly bourbon sweetness Bourbon County Stout has a smooth, chocolate, velvety mouth-feel that finishes with a never ending tiny bourbon burn on the tongue. This year seems to have a bit more raw alcohol character and a little less bourbon oakiness. Overall this year does not disappoint, I guess big evil AB-Inbev hasn't ruined them yet - let me interject with a quick rant - I hope that instead of taking the Pete's Wicked ale path and the path of every other brew that was ruined by Miller SAB the intrusion of big business takes a different spin this next score and they realize that good capitalism means good ale.

BCS pours a nice motor oil viscosity, with insignificant head, and a sheer caramel blackness. Overall this winter warmer comes in just under Founders CBS and a stretch past Founders KBS. Right next to Anchor Porter, Brooklyn Black Chocolate Stout, Dark Horse Plead the 5th, and Founders CBS (or KBS on tap) this is one of my favorite ales. Granted each tends to be just a bit different in style, and Bourbon County Stout holds its own with the most bourbon of any ale I have had. Thanks to David Stanley at Cascade Meijer for this years brew!

Bourbon County Stout.. Good to the Last Drop!

Merry Christmas - Founders CBS

2011-12-25T18:57:16Z

Merry Christmas and a Happy New year. No better way to celebrate than with a Founders Canadian Breakfast Stout. With a thick smokey oak aroma, and hints of licorice and charcoal, this is one brew that does not disappoint. From the rich, sweet, velvety chocolate body, to the mildly sweet maple finish, CBS is very balanced. Unlike some Founders brews the maple is just detectable as sweetness, and not over the top. This is one the of best stouts I have ever had, as it warms it has a detectable caramelized malty sweetness.

Winter Beer Festival

2011-12-03T20:48:04Z

Tickets went on sale, get yours while they last!