Cheers
NWBB
Monday, November 25, 2013
The Out-Of-Towners
The Missus made a trip out to Chicago last weekend to visit some friends.
Fortunately, I was able to make some connections with the people she was staying with and she brought back a six pack of delicious Midwest Brews. I'm super excited to try them and tell you all about them.
Cheers
NWBB
Cheers
NWBB
Tuesday, November 19, 2013
Evolution of NWBB
Slainte
NWBB
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| BTW Happy belated Veteran's Day!! |
Tuesday, October 29, 2013
BEARD OF THE WEEK
Now don't get upset... but we will actually by highlighting a Mustache this week.
This excellent Stache belongs to Evan. Evan is a true outdoors-man, and mustache reels in the fish like the ladies flocking to Magnum PI.
These pictures of years past show is fantastic powers of facial hair growth. I think it has something to do with all the fresh air he gets while reeling in the big ones. I don't have a close up picture of this years work, but I'm sure it's Stache-tastic as he's been growing it out for a facial hair calender that will be sold for charity in his hometown of Port Angeles, WA.
Not only does Evan fish, but he started a custom fishing rod company with his friend Adam who also has some excellent facial hair and catches some pretty big fish.
You should check out their wares via their facebook page: https://www.facebook.com/barnescreek
Thanks for reading...
NWBB
PS... Evan saw the post and sent me his latest Stache growth photo. You know what would look good on that stache? Beer!
This excellent Stache belongs to Evan. Evan is a true outdoors-man, and mustache reels in the fish like the ladies flocking to Magnum PI.
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| The fish finally gave out to the power of the stache.... |
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| The fish grow in size equal to mustache length. |
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| Is his face cold? Hell No! |
Thanks for reading...
NWBB
PS... Evan saw the post and sent me his latest Stache growth photo. You know what would look good on that stache? Beer!
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| Epicness will ensue! |
Tuesday, October 22, 2013
The Ballad of the Okto Saison
I brewed a 10 gallon batch of Oktoberfest extract kit using my half finished keggle back in June. Timing seemed right, but the weather wasn't going to cooperate.
We had a pretty big heat wave for our area. Last summer it only lasted a few days. This year it stretched out into a week or two. I was Johnny on the spot with the window AC unit upstairs in the living room. However the basement got well above its usual 55-60 degrees.
After two weeks in primary, I transferred to secondary carboys, but I noticed my auto siphon line was a little cloudy. I figured it was just residue from having so much StarSan put thru it.
Anyway after several weeks if "lagering" in the fridge. I kegged the first 5 gallons, but the flavor was sour-ish mixed with sickly sweet. It hadn't fully fermented in primary which because the heat probably killed most of the yeast, and I didn't do it any favors by throwing into the fridge, thereby delivering the deathblow.
I re-pitched on the 5 that was still in the carboy with Windsor and waited. I had already struggled with the Hefe this summer, so I was bound and determined not to let this beat me.
The first 5 finished around 1.014 with dark stone fruit flavors, a good sourness balanced with some residual sweetness. It was not the nasty cough syrup I had previously sampled. I took it around to different events around town, gathering thoughts and critiques.
Some couldn't taste the sour. Others thought it was definitely an Oktoberfest, but just to sweet for the style. Fruit roll-up and Red Vines were comments I heard. Everyone agreed that while not perfect, it was still very tasty and I never had any leftover to take home.
I just kegged up the second 5 gallons. I had poured this batch directly on top of the yeast cake from the first five gallons, and threw in another packet of Windsor for good measure. Today it finishes a 1.012, and to me is noticeably drier. Still some dark stone fruit, put more tartness because it isn't balanced out by the residual sugars. I think I may be getting some horsehair as we'll.
So the question is, was it the heat wave that gave me a fruity phenol finish? Or did I get invaded by some big bad Brett? Thoughts?
Friday, August 16, 2013
Heavenly hefe
I wish it hadn’t taken so long between posts. I was doing well for a week or two, but that was far too long ago. Life has been pretty busy around here. The Rootbeer Ranger has been keeping us both on our toes, but I’ve found time to brew now and again.
I finally switched to all grain brewing. Thru the local homebrew club, I made a contact who sewed their own BIAB Bags. I gave them the dimensions of my brew kettle, and presto… I’m in the All-Grain game. I was also able to procure a 1/2 barrel Sanke and am working on making that into a fully loaded Keggle. I was able to pick up a BIAB Bag for that too, but I’ll need a pulley system to lift that much wet grain out of the Keg.
I did a beer tasting for an old Army buddy and his fiancée. They asked that I brew up some beer for their wedding. While honored, I knew that it was going to be a lot of work. They decided to go with a few clones. One was Sierra’s Pale Ale, another of New Belgium’s Fat Tire, and I convinced them to do a Hefeweizen and have Lemonade on hand for Raddler’s or Shandy’s.
Brew Days came and went, and everything was going really well. I was very happy with the flavor of both the Pale Ale and the Phat Tyre. However, the Hefe was just not turning out right, and I had 10 gallons of it! It was sulfury to the point of triggering my gag reflex. I’ve smelled some horrible smells in my life, but this was pushing it.
It came down to the day of the wedding, and a few hours before we had to leave. I decided that the Hefe just wasn’t going to cut it, even if you mixed heavily with Lemonade. I was so glad that Total Wine and More opened up at 9 a.m. and that they had a 1/4 barrel of Widmer Hefeweizen (which happened to be one I used for the tasting). I made a quick run up to the store while the Cider Wench got the Rootbeer Ranger ready to go.
We got to the wedding with a few minutes to spare, and all the beer was very well received. It was liked so much that we ran out of nearly 16 gallons of beer in a little over 2 hours. Fortunately they had a back-up plan. The Groom and his lovely were very happy. So was the Best Man.
I nearly tossed the Hefe I had made as soon as we got home, but cooler heads prevailed thanks to CW. She told me to just give it awhile and just use a lot of Lemonade.
Well, last weekend…. nearly a month after the wedding, and nearly as long since I last tried it, I took a few growlers up to my friend’s place, Danny Boy. By some miracle, the good lord saw fit to turn my 10 gallons of garbage juice into a lite, crisp, heavenly white cloud of heady goodness.
Just goes to show you, that even if you think you made a terrible beer… it can shine up to something sparkly and delicious.
Slainte
NWBB
I finally switched to all grain brewing. Thru the local homebrew club, I made a contact who sewed their own BIAB Bags. I gave them the dimensions of my brew kettle, and presto… I’m in the All-Grain game. I was also able to procure a 1/2 barrel Sanke and am working on making that into a fully loaded Keggle. I was able to pick up a BIAB Bag for that too, but I’ll need a pulley system to lift that much wet grain out of the Keg.
I did a beer tasting for an old Army buddy and his fiancée. They asked that I brew up some beer for their wedding. While honored, I knew that it was going to be a lot of work. They decided to go with a few clones. One was Sierra’s Pale Ale, another of New Belgium’s Fat Tire, and I convinced them to do a Hefeweizen and have Lemonade on hand for Raddler’s or Shandy’s.
Brew Days came and went, and everything was going really well. I was very happy with the flavor of both the Pale Ale and the Phat Tyre. However, the Hefe was just not turning out right, and I had 10 gallons of it! It was sulfury to the point of triggering my gag reflex. I’ve smelled some horrible smells in my life, but this was pushing it.
It came down to the day of the wedding, and a few hours before we had to leave. I decided that the Hefe just wasn’t going to cut it, even if you mixed heavily with Lemonade. I was so glad that Total Wine and More opened up at 9 a.m. and that they had a 1/4 barrel of Widmer Hefeweizen (which happened to be one I used for the tasting). I made a quick run up to the store while the Cider Wench got the Rootbeer Ranger ready to go.
We got to the wedding with a few minutes to spare, and all the beer was very well received. It was liked so much that we ran out of nearly 16 gallons of beer in a little over 2 hours. Fortunately they had a back-up plan. The Groom and his lovely were very happy. So was the Best Man.
I nearly tossed the Hefe I had made as soon as we got home, but cooler heads prevailed thanks to CW. She told me to just give it awhile and just use a lot of Lemonade.
Well, last weekend…. nearly a month after the wedding, and nearly as long since I last tried it, I took a few growlers up to my friend’s place, Danny Boy. By some miracle, the good lord saw fit to turn my 10 gallons of garbage juice into a lite, crisp, heavenly white cloud of heady goodness.
Just goes to show you, that even if you think you made a terrible beer… it can shine up to something sparkly and delicious.
Slainte
NWBB
Monday, January 28, 2013
BREWING UP SOME TROUBLE: PART 1
This weekend, I spent some quality time with the Root Beer Ranger, while CW was out having a "girls day". What do you do with when mom is out of the house? Brew Beer my son! Brew a German Altbier, in fact!
What is a German Altbier? According to the BJCP Guidelines, there are three styles of German Altbier:
A. Northern German Altbier
B. California Common Beer
C. Dusseldorf Atlbier
I used an extract recipe kit from Northern Brewer, and from the ingredients, instructions and taste of the wort, I personally think that this beer will end up being most like a Dusseldorf Altbier. I love that word… Dusseldorf. I don’t know why… it just sounds awesome!
Below is an excerpt from the BJCP website on Altbier:
7C. Düsseldorf Altbier
Aroma: Clean yet robust and complex aroma of rich malt, noble hops and restrained fruity esters. The malt character reflects German base malt varieties. The hop aroma may vary from moderate to very low, and can have a peppery, floral or perfumy character associated with noble hops. No diacetyl.
Appearance: Light amber to orange-bronze to deep copper color, yet stopping short of brown. Brilliant clarity (may be filtered). Thick, creamy, long-lasting off-white head.
Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by moderately-high to high attenuation, but considerable rich and complex malt flavors remain. Some fruity esters may survive the lagering period. A long-lasting, medium-dry to dry, bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Noble hop flavor can be moderate to low. No roasted malt flavors or harshness. No diacetyl. Some yeast strains may impart a slight sulfury character. A light minerally character is also sometimes present in the finish, but is not required. The apparent bitterness level is sometimes masked by the high malt character; the bitterness can seem as low as moderate if the finish is not very dry.
Mouthfeel: Medium-bodied. Smooth. Medium to medium-high carbonation. Astringency low to none. Despite being very full of flavor, is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf.
Overall Impression: A well balanced, bitter yet malty, clean, smooth, well-attenuated amber-colored German ale.
Comments: A bitter beer balanced by a pronounced malt richness. Fermented at cool ale temperature (60-65?F), and lagered at cold temperatures to produce a cleaner, smoother palate than is typical for most ales. Common variants include Sticke (“secret”) alt, which is slightly stronger, darker, richer and more complex than typical alts. Bitterness rises up to 60 IBUs and is usually dry hopped and lagered for a longer time. Münster alt is typically lower in gravity and alcohol, sour, lighter in color (golden), and can contain a significant portion of wheat. Both Sticke alt and Münster alt should be entered in the specialty category.
History: The traditional style of beer from Düsseldorf. “Alt” refers to the “old” style of brewing (i.e., making top-fermented ales) that was common before lager brewing became popular. Predates the isolation of bottom-fermenting yeast strains, though it approximates many characteristics of lager beers. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf.
Ingredients: Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Occasionally will include some wheat. Spalt hops are traditional, but other noble hops can also be used. Moderately carbonate water. Clean, highly attenuative ale yeast. A step mash or decoction mash program is traditional.
Vital Statistics: OG: 1.046 – 1.054
IBUs: 35 – 50 FG: 1.010 – 1.015
SRM: 11 – 17 ABV: 4.5 – 5.2%
Commercial Examples: Altstadt brewpubs: Zum Uerige, Im Füchschen, Schumacher, Zum Schlüssel; other examples: Diebels Alt, Schlösser Alt, Frankenheim Alt
Thanks again to the BJCP Website.
Tune in later this week for photos and a breakdown of how the brew day went. Cheers!
NWBB
A. Northern German Altbier
B. California Common Beer
C. Dusseldorf Atlbier
I used an extract recipe kit from Northern Brewer, and from the ingredients, instructions and taste of the wort, I personally think that this beer will end up being most like a Dusseldorf Altbier. I love that word… Dusseldorf. I don’t know why… it just sounds awesome!
Below is an excerpt from the BJCP website on Altbier:
7C. Düsseldorf Altbier
Aroma: Clean yet robust and complex aroma of rich malt, noble hops and restrained fruity esters. The malt character reflects German base malt varieties. The hop aroma may vary from moderate to very low, and can have a peppery, floral or perfumy character associated with noble hops. No diacetyl.
Appearance: Light amber to orange-bronze to deep copper color, yet stopping short of brown. Brilliant clarity (may be filtered). Thick, creamy, long-lasting off-white head.
Flavor: Assertive hop bitterness well balanced by a sturdy yet clean and crisp malt character. The malt presence is moderated by moderately-high to high attenuation, but considerable rich and complex malt flavors remain. Some fruity esters may survive the lagering period. A long-lasting, medium-dry to dry, bittersweet or nutty finish reflects both the hop bitterness and malt complexity. Noble hop flavor can be moderate to low. No roasted malt flavors or harshness. No diacetyl. Some yeast strains may impart a slight sulfury character. A light minerally character is also sometimes present in the finish, but is not required. The apparent bitterness level is sometimes masked by the high malt character; the bitterness can seem as low as moderate if the finish is not very dry.
Mouthfeel: Medium-bodied. Smooth. Medium to medium-high carbonation. Astringency low to none. Despite being very full of flavor, is light bodied enough to be consumed as a session beer in its home brewpubs in Düsseldorf.
Overall Impression: A well balanced, bitter yet malty, clean, smooth, well-attenuated amber-colored German ale.
Comments: A bitter beer balanced by a pronounced malt richness. Fermented at cool ale temperature (60-65?F), and lagered at cold temperatures to produce a cleaner, smoother palate than is typical for most ales. Common variants include Sticke (“secret”) alt, which is slightly stronger, darker, richer and more complex than typical alts. Bitterness rises up to 60 IBUs and is usually dry hopped and lagered for a longer time. Münster alt is typically lower in gravity and alcohol, sour, lighter in color (golden), and can contain a significant portion of wheat. Both Sticke alt and Münster alt should be entered in the specialty category.
History: The traditional style of beer from Düsseldorf. “Alt” refers to the “old” style of brewing (i.e., making top-fermented ales) that was common before lager brewing became popular. Predates the isolation of bottom-fermenting yeast strains, though it approximates many characteristics of lager beers. The best examples can be found in brewpubs in the Altstadt (“old town”) section of Düsseldorf.
Ingredients: Grists vary, but usually consist of German base malts (usually Pils, sometimes Munich) with small amounts of crystal, chocolate, and/or black malts used to adjust color. Occasionally will include some wheat. Spalt hops are traditional, but other noble hops can also be used. Moderately carbonate water. Clean, highly attenuative ale yeast. A step mash or decoction mash program is traditional.
Vital Statistics: OG: 1.046 – 1.054
IBUs: 35 – 50 FG: 1.010 – 1.015
SRM: 11 – 17 ABV: 4.5 – 5.2%
Commercial Examples: Altstadt brewpubs: Zum Uerige, Im Füchschen, Schumacher, Zum Schlüssel; other examples: Diebels Alt, Schlösser Alt, Frankenheim Alt
Thanks again to the BJCP Website.
Tune in later this week for photos and a breakdown of how the brew day went. Cheers!
NWBB
Friday, January 25, 2013
BEARD OF THE WEEK & TIN WHISTLE BREWING COMPANY
Today I want to combine topics… beards and beer.
The Beard of the Week is going to my old goalie, and master brewer Jeff T. There are few who can understand the bond a hockey defenseman has to his goalie. You don’t throw snow in my goalie’s face… or I’ll knock out your teeth! Jeff was my favorite person on the team. Now we both have awesome beards.
El Jefe is also the Beer Lord of Tin Whistle Brewing Company in Penticton, British Columbia. I have, unfortunately haven’t personally imbibed the wonderful beers coming from this brewery, but several of them have received high ratings on Beer Advocate. Use that information however you want it. I personally just want to try every beer they are making up there.
There are several fruit based beers that look especially scrumptious. For instance the Peach Cream Ale, and the Chocolate Cherry Porter just scream to be drank in high quantities (yet always responsibly).
Today, Jeff posted the Tin Whistle FB page,
“It's Friday, January 25th; Robbie Burns Day! So to celebrate, as soon as I'm done my oatmeal, I'm going to put on my kilt and go brew an Apple Scotch Ale! Featuring: apple juice from Cross Orchards in Kelowna, and the all of Robbie's classics as sung by The Real Mckenzies! (CD's, they won't be performing in person)”
This just embodies everything I like… Celtic Culture, music… beer, apples, scotch and KILTS!
So raise a glass to the BEER LORD! HAIL… HAIL…. ALL HAIL THE BEER LORD!
NWBB
PS… Jeff, I’m coming for that beer. It might not be today… or tomorrow… but I’m coming dammit!
The Beard of the Week is going to my old goalie, and master brewer Jeff T. There are few who can understand the bond a hockey defenseman has to his goalie. You don’t throw snow in my goalie’s face… or I’ll knock out your teeth! Jeff was my favorite person on the team. Now we both have awesome beards.
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| The shirt says it all... |
There are several fruit based beers that look especially scrumptious. For instance the Peach Cream Ale, and the Chocolate Cherry Porter just scream to be drank in high quantities (yet always responsibly).
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| So peachy... must have this! |
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| Looks so tastey! |
“It's Friday, January 25th; Robbie Burns Day! So to celebrate, as soon as I'm done my oatmeal, I'm going to put on my kilt and go brew an Apple Scotch Ale! Featuring: apple juice from Cross Orchards in Kelowna, and the all of Robbie's classics as sung by The Real Mckenzies! (CD's, they won't be performing in person)”
This just embodies everything I like… Celtic Culture, music… beer, apples, scotch and KILTS!
So raise a glass to the BEER LORD! HAIL… HAIL…. ALL HAIL THE BEER LORD!
NWBB
PS… Jeff, I’m coming for that beer. It might not be today… or tomorrow… but I’m coming dammit!
Monday, January 14, 2013
BEARD OF THE WEEK!
I've decided to start a little salute to epic beards. Famous or amateur... doesn't matter. It's just gotta rock!
To start this little side-adventure up, I present to you Pittsburgh Steelers Defensive End Brett Keisel!
This particular beard was a main attraction during Super Bowl XLV, back in 2011. Keisel grows his beard out every season, and when he finally shears his mane... he raises obscene amounts of money for charity.
Beards are awesome.... but this 7 month epic-ness is a bar that needs not be raised. We should aspire to be in a position that our beards can benefit others, through charity or general wonderment and smiles.
Thank you Mr. Keisel for having an awesome beard!
NWBB
Please feel free to send me your nominations for an epic beard to appear next week!
To start this little side-adventure up, I present to you Pittsburgh Steelers Defensive End Brett Keisel!
This particular beard was a main attraction during Super Bowl XLV, back in 2011. Keisel grows his beard out every season, and when he finally shears his mane... he raises obscene amounts of money for charity.
Beards are awesome.... but this 7 month epic-ness is a bar that needs not be raised. We should aspire to be in a position that our beards can benefit others, through charity or general wonderment and smiles.
Thank you Mr. Keisel for having an awesome beard!
NWBB
Please feel free to send me your nominations for an epic beard to appear next week!
Friday, January 4, 2013
GOOD BEARD DAY
Well I’ve been growing the beard for a solid two months right around now. Usually I sleep on my face, and I wake up with my beard all a mess and pushed over to one side. It takes a little finessing, but I can usually get it looking good again.
Today was my lucky day. Work starts a half an hour later on Fridays, and I decided to drive instead of riding the bus. That allowed me an extra hour of some much needed beauty sleep. Let’s be honest…. I need all I can get.
The lucky part wasn’t that I slept in. The most awesome part is that I started out the day with a “nice” beard. And I thought I might share it with all of you.
Send me some of your beard photos. Good, bad… it don’t matter, man!
I will randomly select a winner… and there will be a special treat in store for them.
NWBB
Today was my lucky day. Work starts a half an hour later on Fridays, and I decided to drive instead of riding the bus. That allowed me an extra hour of some much needed beauty sleep. Let’s be honest…. I need all I can get.
The lucky part wasn’t that I slept in. The most awesome part is that I started out the day with a “nice” beard. And I thought I might share it with all of you.
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| It's a lovely day to have a beard! |
I will randomly select a winner… and there will be a special treat in store for them.
NWBB
Thursday, January 3, 2013
Beer and the "Boss"
So... the Cider Wench has an alter ego. Let's call her the "Boss", mainly because her cooking is sooooo Boss! Check one of her latest posts below.
What would you choose?
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| It's good to be the "Boss"! |
Happy Hill Homestead: Potato Corn Chowder: The other day I was CRAVING some chowder . It was a cold and windy day and it just felt like I should be eating soup. I love making big b...
Now which beer should I have with this delicousness. It's a warm up the bones, winter type meal... a stout, maybe?
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