February 7, 2010

Winterfest 2010 Recap

Posted by amm002 under Beer Events
[8] Comments 

This year’s Winterfest, hosted by the Minnesota Craft Brewer’s Guild at the Minnesota History Center in St. Paul, was another success.

Thanks to lack of foresight and a busy work schedule at the time, I wasn’t able to score a ticket when they went on sale a few months ago. But thankfully my buddy Ryan had an extra to share, of which I was very appreciative. You inevitably bump into all kinds of familiar faces at these events, so it was also nice to chat with several of the brewers, Alvey from The Four Firkins, and fellow beer blogger friends like Shawn and Mike at The Beer Genome Project.

After learning that Flat Earth’s Grand Design Porter, a s’more-infused version of their Cygnus X-1, was the recipient of this year’s Snowshoe Award for best-in-show, I was pretty disappointed it wasn’t one of the beers I tried during the evening. But alas, despite my best efforts, it’s tough to sample them all.

My top beers from the evening:

Surly 1 – 4
Fine, call me a card-carrying Surly fanboy. Guilty as charged. I was at the front of the line at Darkness Day this year. I drove around town for hours trying to locate a four pack of their Hell when it was released in cans last summer. And I even clothe my three month old daughter in Surly onesies*. But objectively speaking, there’s no denying Surly’s line-up of anniversary beers were some of the most memorable of the night.

Surly Bourbon One was unreal, a bourbon barrel-aged doppelbock that was likely my favorite beer of the evening. Surly Two, an oak-aged cranberry stout, was tart and surprisingly refreshing. A version of Surly Three called Jesus Juice was a braggot aged in pinot noir barrels, as impressive as I remember from ABR. And the final beer, their soon-to-be-released Four, was a freeze distilled double espresso milk stout, predictably heavy on the coffee notes and pretty boozy.  

Schell’s Hopfenmalz
I really liked this beer, brewed to commemorate Schell’s 150th anniversary. Totally different than most of the complicated, fruit-infused stuff I was drinking at the event, but a very sessionable, hoppy amber lager that was a welcome change of pace. Thankfully, this is now readily available in bottles at your neighborhood craft beer store.

Minneapolis Town Hall Coconut Raspberry Festivus
This year’s Festivus, a mocha stout made with chocolate and coffee, is already an incredible beer. Add real coconut and raspberry, and you approach the divine. Sort of reminded me of their Three Hour Tour, a coconut milk stout, but the raspberry adds some nice fruity undertones. Very well done.

Fitger’s Blitzen Blueberry Chocolate Porter
Amazing offering. The Bayfield blueberries were incredibly pronounced, yet balanced with the rich chocolate notes of the beer. Like a dessert in a glass. 

And of course, the not so memorable:

Cold Spring John Henry 3 Lick Spiker Ale
Not sure if it was the fact this beer tasted more like a watery porter, or if the volunteers manning their table underwhelmed me with their clearly disinterested attitude. I guess I might be pissed too if someone woke me up. But either way, the beer was a pretty poor interpretation of a bourbon oak-aged imperial stout.

Lift Bridge Biscotti Float
Why mess with what’s already a really nice Belgian ale by adding a dollop of ice cream that had the consistency of pancake mix? Points for trying something a little different, but the flavors weren’t working for me. The ice cream seemed to somehow bring out the alcohol component a little too much, making it a boozy sundae.

*

 

February 1, 2010

Lambic Update

Posted by amm002 under Home Brewing | Tags: |
[11] Comments 

The beginnings of the lambic I brewed about six months ago is starting to get footy as hell.

At the urging of Michael Agnew at A Perfect Pint, I’ve done my very best to just forget about the damn thing, leaving the microbial mish mash in the dark corner of my basement to slowly distort and turn into a cheesy, funky, and sour concoction.

A definite pellicle has formed on the surface of the beer, with some “ropiness” beginning to take effect, thin strands of bacteria colonies streaking their way through the beer likely from the pediococcus. A layer of dust coats the neck of the carboy, and a spider has also decided to form a nearby web, making this even more authentic based on my understanding that the cellaring rooms of traditional Belgian lambic brewers look something like the opening scene from Indiana Jones and the Temple of Doom.

I’m planning to make this a fruit lambic, and will give it until at least summer before I rack and spur on secondary fermentation. The fruit I’m leaning toward using is thimbleberry, a relatively little known (and not widely commercially available) fruit indigenous to Minnesota and parts of the upper Midwest, commonly found along the North Shore. I did locate someone in Michigan who sells the stuff in bulk, and may buy five or six pounds from her, if I’m not up for traipsing through the woods near Lake Superior in hopes of finding my own.

Thimbleberries are very similar to raspberries in shape and flavor, so I’m hoping the finished fruit lambic will come out tasting something like a framboise with some nice sour raspberry notes combined with the traditional lambic funkyness.

Once the beer is aging on fruit, it’ll likely be at least another year, if not longer, before I even consider bottling. Lambics are not for the impatient.

 

January 31, 2010

Minneapolis Town Hall Enkel

Posted by amm002 under Rating: A Minus | Tags: |
[2] Comments 

Belgian pales are a style that I don’t go out of my way to find, but when you get a good one, they’re very memorable. 

I stopped in to Town Hall recently for my usual growler of Masala Mama and was surprised to see their Enkel available on draught. After a quick quaff I decided to pick up a growler for home perusement.

Golden coloring on the pour, slightly hazy with yeast, and a moderately rocky head. Aroma is sublime, a well balanced, subtle blend of yeast, fruity esters of pear, and spice. Flavor is soft malt with biscuity notes in the background, a deceptively simple taste that surprises in its complexity. Great mouthfeel, very lively.  

I feel like I just described a saison. But overall, a wonderful beer and a great session choice at 5.2% ABV. Not sure I’ve ever had a beer from Town Hall that I haven’t enjoyed.

Rating: A-

Where I Bought It: Minneapolis Town Hall Brewery
Availability: Seasonal
Price: $13 per growler

 

January 26, 2010

Home Brew Review: The Captain’s Berliner Weisse

Posted by amm002 under Home Brewing, Rating: B | Tags: |
[4] Comments 

First home brew review in quite a long time.

I brewed this berliner weisse back in early November, opting for a pretty straightforward grain bill of half pils and half wheat, an ounce of Tettnanger in the mash and a no-boil approach to minimize hop utilization (and thus hindering of bacteria development). I pitched lactobacillus delbrueckii up front, waited a day and pitched the brewer’s yeast. Primary went just fine, secondary was good, and I dosed with another shot of lactobacillus when I bottled several weeks later. Here’s the original recipe for anyone interested.  

So how’d my first attempt at a sour turn out?

Poured a very pale straw coloring, like weak lemonade. Copious carbonation and loads of spritz, like a champagne. Aroma is boldly lactic and sour, very nice and promising. Taste is immediately sour, but mildly so. Not as puckering as I would have hoped, which I attribute to lack of sugar in primary for the lactobacillus to consume (pitching the lacto 24 hours ahead of the yeast may not have been enough time, but I was concerned with pH levels). Soft wheat flavoring that leads to a smooth finish. The 2.5% ABV is obviously not a factor here. Mouthfeel is medium, with the sour and carb providing a nice prickly sensation.

Overall, not bad for my first attempt at the style (I know I did something right, because my wife who despises sour ales hates it), but not what I’d call a home run. Definitely very refreshing and I can see myself drinking lots of this on the patio this summer. I may experiment with a sour mash next time I brew this.

Rating: B

 

January 25, 2010

Three Floyd’s Rabbid Rabbit

Posted by amm002 under Rating: B Plus | Tags: |
[4] Comments 

Sometimes I’ll read beer reviews, my own included, and realize that some of them are about three adjectives and a couple of choice nouns away from being mistaken as Penthouse Forum letters.

“Beautiful body, with legs for miles.”

“Seductive mouthfeel.”

“Intoxicating perfume, with a firm backbone that keeps you wanting more.”

Only thing missing is the handsome repairman coming to fix the bored housewife’s plumbing.

So instead of turning this into a Whitman-esque rendition of my thoughts on Three Floyd’s Rabbid Rabbit, I’ll just go ahead and call it one of the most unique American saisons I’ve tried in a long time.

I picked this one up on my Dark Lord Day excursion last year, since the brewery unfortunately does not distribute in Minnesota (yet), and have been cellaring it since. Poured with a golden coloring and dense head of carbonation, pretty lively and effervescent. Aroma is certainly fruity, and you do get some hops, but more than anything I was surprised that the beer truly smelled like graham crackers, which was very pleasing, a blend of cinnamon, nutmeg and other spices. Flavor was sweet, a soft mix of fruit and spice, without much of the 7.4% ABV coming through. Medium mouthfeel, with a sweet finish (not classically dry).

Overall, a really fun beer from a great brewery that stretches the style guidelines a bit.

Rating: B+

Where I Bought It: Three Floyd’s Brewery
Availability: Seasonal – released in March
Price: About $14 per 22 oz. bottle

 

January 20, 2010

The Captain’s Centennial IPA

Posted by amm002 under Home Brewing, Recipes | Tags: |
[6] Comments 

The kegs have run dry, my bottles are dwindling, and the carboys stand empty. 

I’m definitely overdue for some homebrewing.

After chatting with a few fellow homebrewers at the recent Twin Cities Beer Blogger Summit at Stub & Herb’s (thanks again to Stu for coordinating), including Eric at Bearded Brewing, Derek at Beer This!, Don Osborn, Eric at Lucid Brewing, and Michael at A Perfect Pint, I was reinspired to kick my homebrewing efforts back into full gear.

It’s been a little while since I’ve brewed a batch, and I’ve  been mulling over a few recipe ideas lately, including what I think will be a very interesting use of a local Minnesota ingredient (Sumac Saison, more to come on that). But for my first beer of the new year I’ve decided to brew up a pretty straightforward IPA using all Centennial hops, shooting for something close to Founder’s very tasty version, as it’s always nice to have a sessionable beer on draught.

To keep it even more manageable given my tight schedule these days, I made a game time decision as I walked into Midwest Supplies and opted to use extracts for the bulk of fermentables in the recipe. Here’s what I went with:

Boil volume: 6.5 gallons
Batch size: 5 gallons

OG: 1.053
FG: 1.013
ABV: 5.2%
IBU: 65
SRM: 12

6.6 lbs Gold LME
1 lb Caravienne (steeped at 152 for 30 min)
0.5 lb Crystal 60 (steeped at 152 for 30 min)
0.5 lb Belgian Biscuit (steeped at 152 for 30 min)
1 oz Centennial (60 min)
1 oz Centennial (30 min)
1 oz Centennial (2 min)
1 oz Centennial (dry hop)
Wyeast 1056 (1000 ml starter)

The batch should trend to the sweeter side, thanks in part to the Caravienne and Crystal malts, but the hops should balance that out. It’ll also have a bit of toasty flavor from the Biscuit. I’ll keep everyone updated on progress.

 

January 13, 2010

Bell’s Hopslam 2010

Posted by amm002 under Rating: B | Tags: |
[12] Comments 

The reason I knew this year’s batch of Bell’s fabled Hopslam was on its way to the local market wasn’t because I received a press release from the brewery, nor did I see “Coming Soon!” signs in my favorite liquor stores. Rather, I’ve been getting scads of search engine hits from waist-watching beer lovers wondering “how many calories are in Hopslam?”

A strange thing, if you ask me. When it comes to craft beer, people’s fascination with calories is a bit funny, like walking into 112 Eatery or Manny’s Steak House and asking for the low-carb menu. On the macro front, marketers in the U.S. have honed in on it as a point of differentiation for years, humorously beating each other up on the air waves to see who can produce the most metabolically inoffensive product possible. 

However, most people interested in flavorful, artisanal food selections probably wouldn’t dictate the bulk of their dining choices in that way. Similarly, there’s a reason Michelob Ultra exists…and it ain’t for people like me.  

But to address the apparently highly sought-after answer on Hopslam’s caloric content…I don’t know definitively*. However, based on this site, I’d safely put it in the 275 to 300 calorie neighborhood per 12 ounce bottle. Which compared to Bud Light’s paltry 95 calories, or even Guinness Draught – everyone’s oft-cited “meal in a can” – at only 125 calories, Hopslam certainly takes things to another level, and not just in its nutritional value.

Poured with a nice head of carbonation, rich amber coloring with great clarity.

Aroma is citrus and pine resin, maybe some flower like lavender and a hint of clove possibly from the honey they use in the brewing process, and a fair amount of alcohol.

Flavor is impressively bitter from start to finish, as expected with the style, but not enough malt sweetness to follow it up and balance things, at least for me. A little one dimensional from that perspective, with the alcohol cutting in to take a disproportionate amount of the spotlight. Very hot. I juxtapose this to beers like Dogfish Head 90 Minute, which masterfully finds a way to showcase the hops and malt in their own place. 

Mouthfeel is good, nice carbonation and a prickly, warming sensation from the hop/alcohol combo. The honey probably contributes to the somewhat dry finish and helps kick this beer up to the 10% ABV level. 

Doing my best to wipe away the palpable hype that drips from the bottle, and daring the ire of beer geeks far and wide, I recognize and enjoy the beer for what it is, a really aromatic and somewhat unbalanced double IPA. Truth in advertising, I suppose. Try it if you can, but I’m not a gushing fan.

Rating: B

Where I Bought It: The Cellars in Plymouth
Availability: Seasonal – available through February
Price: $15.49 a six pack

* Brewery representative Jason Gillum confirmed that Hopslam comes in at 280 calories per 12 ounce bottle.

 

January 10, 2010

Brau Brothers Rainwater VSOD Oak-Aged Stout

Posted by amm002 under Rating: A | Tags: |
[7] Comments 

 

Been waiting for this one to hit the shelves since I learned about it back in September.

I believe Brau Brothers Rainwater Oak-Aged Stout is the first imperial they’ve offered, what they call a “Very Special Old Dark,” or VSOD. And I gotta say, for their first foray into this hefty category, I think Brau Brothers hit on a winner here.

The balance on the beer is superb…not too hot, not too sweet, a great interplay between the deep malt aromas and roasty flavors. Although it isn’t as “imperial” as some others in the mouthfeel, not as dense or chewy as I prefer, it’s a relatively minor gripe considering everything else this beer has going for it.

Jet black pour with a decent hoppiness in the nose. Cocoa, roasted coffee, wood, nuts and a distant smoke also come into the mix. Taste is pleasing with roasted barley, chocolate, and some bitterness. They aged the beer on Madeira oak, and it hangs out in the background, very subtle, still allowing the other aromas and flavors to shine through. The 10% ABV is very well masked, only a hint of its heat cutting through in the finish, making this one of the more drinkable imperial stouts I’ve had in some time.

Rating: A

 

January 7, 2010

Pork Spare Ribs, the Easy Way

Posted by amm002 under Recipes
[6] Comments 

In addition to craft beer, anyone who knows me also knows I’m a BBQ freak.

It all started in college where I spent several years working at a BBQ joint, slinging ribs, brisket and tips for a little extra beer money and the occasional free meal. I can recount many nights after the place closed up hanging out at the bar with a sloppy basket of Memphis-style pulled pork piled on top of Texas toast, and a nice cool beer to wash it down. Life was very good.

It doesn’t matter the time of year, I’m always up for grilling or smoking. But with winter clenching its especially steely cold fist around our state, it’s tough to get out on the patio and fire up the Weber. So I recently took a shot at cooking some pork spare ribs in the oven, a technique I’ve surprisingly never tried before, and the results were excellent. I whipped up a tangy mustard- and honey-based sauce to complement, adding a really nice dose of heat and sweetness. As I’m wont to do, I also paired the meal with a nice pint of Stone Arrogant Bastard, procured from Casanova’s in Hudson, with the bitter yet malty beer equaling the aggressive tone of the rib’s tang and spice.

Here’s the recipe I went with:

Sauce
10 oz. honey
10 oz. dijon mustard
1/2 cup white vinegar
1/2 cup brown sugar
1 tbsp salt
1 tsp black pepper

Bring combined ingredients to a slow boil, reduce heat and stir to ensure mustard dissolves. Simmer for 15 minutes, and let cool. Sauce will thicken after about 30 minutes and is ready to use.

Pork Spare Ribs
Preheat your oven broiler and start removing the membrane from the back of your ribs (I went with three slabs). If you don’t know how to do this, I’ve found using a paper towel to get a good grip on the thin, slippery membrane makes it easy to pull off in one fell swoop, like ripping off a big Band-Aid.

Generously coat the ribs with a dry rub, any type will do. I’ve made plenty of traditional rubs in the past, but to keep it easy I simply used Cavender’s Greek Seasoning, you can find it most anywhere.

Once seasoned, place on a large cooking sheet and pop in the oven. Using the broiler, sear the tops of the ribs, maybe 2-3 minutes, until you start to see them darken up just a bit.

Turn off the broiler, and switch your oven to bake at 300 degrees. Cook the ribs for about three hours, or fork tender. You’ll start to see the meat pulling away from the bone as it slowly cooks.

After three hours, pull the ribs out of the oven. Slide a shallow pan of either water or red wine (or both) under the ribs, and wrap the whole production in foil. This will help make the ribs even moister, giving you that authentic “fall off the bone” presentation. 

Put the foiled ribs back in the oven for another 90 minutes at 300 degrees. After an hour and a half, remove from oven, open foil, and top with the sauce. Use the broiler one last time, only a minute or so, to help the sauce stick to the ribs and achieve a nice glaze.

That’s all there is to it. It’s really easy, and a great afternoon cooking project that’ll make you contemplate opening up your own rib joint.

 

January 5, 2010

The Captain’s Resolutions for 2010

Posted by amm002 under Uncategorized
[12] Comments 

“This report of my death was an exaggeration.” – Mark Twain

Yes, I am still here. It’s been two weeks since I posted, probably my longest stretch since I kicked this thing off nearly a year and a half ago. But the holidays were busy, my wife and I have been enjoying time with our little girl, and I frankly haven’t been partaking in much beer lately. Which is all fine, as I’ve taken the short respite to reflect on where it is I’m heading with this beer soaked corner of the Internet.

I love beer, I love learning about beer, and I love brewing it for friends and family.

But I gotta be honest…while the blog has been a source of satisfaction that’s helped feed my writing bug and allowed me to connect with some amazing people, it’s also felt at times like a meandering mish mash of stories and blurbs with little definitive framework or roadmap. I do sporadic reviews, I talk homebrew, and I very occasionally throw in a few interviews for good measure.

Maybe that’s a simplistic characterization. But despite the blogger doldrums I seem to find myself in at the moment, I think things have generally gone OK. There’s been a decent variety, and folks seem to have appreciated what I’ve put out there.

However, there’s a natural evolution to everything, and this blog is no different. A little bit of introspection is healthy. Which is why I think a slight refinement to the blog and approach I’m taking is in order… a recommitment if you will.

So without further ado, inspired by my friend Jay at Hedonist Beer Jive, my beer blog resolutions for the coming year:

Stop chasing my tail
With the continued growth in craft beer, it seems nearly every week brings a slew of new beer releases from breweries all across the country. Beer geeks far and wide wait with bated breath, hang on every cryptic Tweet from a brewer, fuel rumors on Beer Advocate forums, and drive endless miles to sit for hours in a line with other beer nomads in hopes of scoring their loot.

As a self-respecting beer blogger, I’d be remiss in not paying attention to some of this, especially releases from the more notable brewers out there. But the endless amount of energy (and expense) required to keep up with it all can be debilitating. My overflowing basement beer cellar is testament to this…my wife likes to say I don’t have a drinking problem, I have a collecting problem. In the process, we sometimes forget about the fantastic offerings already at our disposal…the beers we ignorantly brush by on the liquor store shelf looking for that latest and greatest hype monster.

One of my original goals for the site was to provide education, recommendation and discussion of beers that anyone in the Twin Cities could easily procure, no matter if you’re a hardcore beer geek or someone just looking for something nice to pair with dinner. Consequently, my attention this year will shift to some of these lesser talked about but equally worthy beers, a more robust mix of stylistic hallmarks and local offerings, with of course the occasional overhyped limited release tossed in.

More people, more features
Reviews are fine, but the good stories reside with real people that work in and support the growing craft beer industry. I’d like to showcase these brewers, homebrewers, and beer experts as a way of celebrating our local and national craft beer culture, and hopefully learn a few things along the way from the folks making it happen.

I’ll also be making a concerted effort to include more feature articles on beer styles and homebrewing topics focused on technique, recipes and my own experiments. And how could I forget event coverage…whether it’s the Autumn Brew Review, Winterfest, or GABF, I’ll do my best to offer a hopefully informed take on the experience.   

Focus on food
The relationship between food and beer is something I’m endlessly fascinated with, spurred on by my love of homebrewing and growing interest in cooking at home. Whether it’s matching food and beer, cooking with beer, or finding ways to brew beer with nontraditional ingredients, I’ll be exploring the topic more thoroughly.

Cut the shitty artwork
Not sure if it’s user error, the fact my camera completely blows, or a combination thereof. But any site worth its proverbial salt needs to provide compelling imagery to complement the copy. Out of focus, dimly lit, proportionally challenged pictures aren’t cutting it. I’ve been painfully aware of this shortcoming for a while, and intend to remedy it.

Building on the artwork theme, I’ve also been contemplating a design change to the blog as a whole, allowing me to more effectively incorporate images, video and other multimedia to hopefully provide a richer user experience. This is one of the loftier goals for the year, so more to come on that…

Get certified
I think my palate is already pretty well refined thanks largely to my homebrewing experience. And I’d like to think I have a pretty solid grasp on beer history and style, at least enough to be dangerous. But you can never learn enough, which is why I’ll be exploring the Cicerone and BJCP programs to build on the knowledge I’ve gathered on my own.

I’ve already passed the Cicerone Beer Server exam, the first step on the road to Cicerone certification, so I need to step it up and start studying for the real deal in the coming year. I’m also hoping to get involved in beer judging, and will ideally complete the required BJCP coursework to gain certification and start building some experience on this front. Combined, I’m hopeful the knowledge I gain will enhance my sensory evaluation and understanding of the beer spectrum, ultimately making this a stronger resource for beer lovers out there.

Looking forward to a good year.

 

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