The Devil is in the Details



Victory HopDevil

One of the beers I bought on a swift trip to MN. The label is superb, one of the best uses of a hop cone ever. Really nice hazy copper beer with a fluffy head and good lacing. The aroma is very pronounced grapefruit and some pine hop with sweet caramel and bready malts to keep everything in balance. The flavor is wonderful, with a very solid base of caramel malt that is gently washed over with growing waves of citrus and herbal alpha hop goodness. A nice bitterness that seems to go hand in hand with a drying finish. Overall a excellent example of an IPA due to its balance and complexity.

Sorachi Ace Inhibitor

Great bottle with the Brooklyn B stamped into it. Nice coloring on the label with the gold and red, giving it a classy ace in the hole playing card look. The is beer is a wonderful slightly hazy golden hue. Really foams up on the pour and settles thin. Some musty hay like saison qualities to go along with subtle hints of lemon, pepper, and bubble gum in the nose. The flavor has a really nice malt quality to the beer itself. Big hits of lemon grass, pepper and earthiness play into a nice complexity that rounds out with a dry but slightly bitter finish. A nice smooth, light body lends itself to an easy drinking beer which is needed when consuming a 750ml yourself.  Initially I wasn't big fan but well into the bottle I found it interesting and complex but yet a bit understated in the qualities that make saisons great. Perhaps it may have more to do with me being a bit on the fence with the Sorachi hop in general, which is the star of the show here.

Caged Radler



Hoppin' Frog Turbo Shandy

I'm just going to say it. I like shandys, radlers, cyclists, whatever you want to call them. On top of that I like most fruit beers in general. I know that bugs a few guys (read as, macro swilling neanderthals) who find it emasculating to drink fruit beers, but nobody gives two shits about what they think, nor should you. Besides I, like many of you, tend to not eat as much fruits from the food pyramid, or whatever they are calling it these days as we should, so to prevent scurvy I think of these beers as beneficial to my health. For the most part these are refreshing, light, low alcohol beers that deserve as much respect as some of those big boozy dark malty winter brews or over the top imperial IPA's out on the market.

The turbo shandy by Hoppin' Frog piqued my interest, sitting at a hefty 7% ABV certainly separates it from the pack. I was a bit concerned that a juiced up version might be overly boozy and take away from the taste that makes a shandy so refreshing and thirst quenching but I was willing to sacrifice my taste buds for scientific purposes. I must say i was pleasantly surprised.

I always enjoy a 22oz bomber of beer, and a shandy to boot, nice touch. Kind of a goofy graphic with a frog wearing sunglasses, and whats up with that sunny lemon slice. It looks like its bursting from the frogs crotch, I'm not sure i want to know how that lemon got squeezed for this beer. All jokes aside, it  pours a hazy golden yellow with a very thin head with next to no retention. The nose was pleasant with hints of wheat that is transformed into generous helpings of tart lemons with just a touch of booze. The taste has a slight backbone of wheat with some yeasty characteristics that quickly gets over shadowed by the sugary but slightly tart lemon flavors. For such a high level of alcohol it really doesn't play out on the palette and the beer is refreshing but a bit cloying in a lemon soda way. Certainly would be something to enjoy in the summer months but unlike a traditional shandy a couple is going to do the trick. A nice beer that is well worth seeking out and trying.


Where do we go now?



Fulton Sweet Child of Vine

With a name hinting at a popular song from my teenage years I couldn't just kick it down the line.
This is another local MN product I snatched while on my fast trip to the Nations northland. By the way, if your ever in Rochester MN, stop at the Cap and Cork, a good selection of craft beers and a really nice owner.

Bottle and label nothing to really talk about, kind of an interesting brewery symbol but would have been something I passed over if not for the name of the beer. Pours a deep coppery red with a nice fluffy beige head. The aroma was mild with sweet caramel malt under whiffs of citrus and herbal hops. Taste was a nice but slightly tilted towards bready grains and sweet toffee with a delicate hop punch of piney resin and grapefruit/citrus. Nice mediumish body with a high level of carbonation that ends slightly bitter with an earthy dryness. Overall a tasty beer that seems to fall somewhere along the lines of an English ipa malt bill and a American ipa hop profile. If I had to put a voice to it, I'd say more Sheryl Crow than Axl Rose.

Sipping Wheat, Spitting Seeds

21st Amendment Hell or High Watermelon

I have to admit, I'm not very keen on watermelon. I like the occasional late summer, ice cold slice of watermelon drenched in a patina of salt, but any type of candy flavored with watermelon, I'll gladly pass on. So the idea of a wheat beer with watermelon slightly appealed to me and at the same time gave me the willies. A wheat beer, done right with a touch of watermelon that didn't taste artificial might just be delectable. So on a quick trip to MN I bought a six pack of 21 Amendment cans and returned home to KC and waited for the proper day to try. Which was the next day, with temps in the 100s already in late June, it was a perfect time to try as I sat comfortably inside my air conditioned home.

Awesome can, I suppose anytime you can get Lady Liberty lounging around, snagging a watermelon from a trash barge, you outta. Pours a hazy golden yellow with a thin head that quickly subsides. The aroma was of wheat and yeast with subtle hints of tart watermelon. The flavor was actually quite nice and surprisingly refreshing. A very nice wheat character that set the table for the gentle waves of watermelon that followed. The watermelon taste was light but clean and crisp, not at all artificial or sweet syrupy which isn't something I ever want in a fruit laced beer. So natural it wouldn't have surprised me to have to spit a seed out while drinking it. While not something I would drink a lot of on a consistent basis, its certainly a interesting beer, and one worth trying, especially on a hot summer day.

Tales from the Darkside

I've been looking forward to this one for quite sometime. Deschutes calls it a Cascadian Dark Ale, but essentially its a black IPA. Interesting label with the moon and a sign that makes you think your in the middle of nowhere but leading you to somewhere you wont forget. Pours a very dark almost black color with a thick bubbly tan head. Very dark and inviting. The nose lends itself to dark malts with hints of chocolate, and grapefruit hop notes from the Cascade hops. Just a really great taste. Rich malt base with coffee/dark chocolate flavors that doesn't over power like you would think from such a dark beer but accents the floral and grapefruit notes that rounds into a nice bittering finish. A nice upper medium body with a moderate carbonation really makes the beer shine.

For me Deschutes is becoming one of those brands that just can't seem to make a bad beer. This beer may perhaps be the pinnacle of all their beers I've tried. For purely greedy reasons, I hope they can exceed that expectation.

Hop Yeasty Freak Out



Green Flash Le Freak

Having tried Green Flash's excellent Palette Wrecker and Rayon Vert, it was logical to want to try their Le Freak. Really who could resist something that they noted as a meeting of Belgian Trippel and a American Imperial IPA. American Hops explosion +  fruity/spicy Belgian yeast esters has to = tasty brew town.

No idea how it pours since I winoed it out of the bottle. Some days it just fills good to have a big ole bomber in the hand to sip on. We were outside preparing to erect the hop poles and what better way to prepare climbing up a shaky 20 ft ladder than with the help of a little liquid courage. The nose, was a bit subdued but that's mostly from trying to cram my snooze over the tiny opening, but I got some hints of fruity esters, some sweet malts, along with some hints of cloves. The hop aroma rounded it out with a citrus note. The taste followed the nose. Fruity esters give way to bready yeasty malt that are back ended with a hop blast of citrus and pine resins. A nice bit of carbonation adds a refreshing crispness to the beer. Overall a very nice beer that takes some of the best characteristics of both styles and nicely melds them into a smooth, easy to drink but complex brew.

Badgering the Witness



Grand Teton Snarling Badger


Since I brewed my first Berliner Weisse a few weeks back, I figured it was about time to actually try a one. I suppose I should have done this first but I'm not usually one to follow the rules. Having bought it a few months back my first impression was to cellar it for a year or two and then try it. My curiosity got the better of me and I drank it instead.

Great looking bottle with a well done label. Nice touch with the shiny metallic looking paper that is sure to attract magpie like beer drinkers. With a bonus note attached to the bottle to boot, this really draws the eye to it on those crowded beer bottle lined shelfs. Pours a cloudy golden orange hue with a quickly dissapating head. The brew is super bubbly on the palette, to the point of almost champagne standards. The nose is light but one can pick up a slight tartness along more pronounced wheat, banana profile, and a touch of cloves. The taste is follows the nose, with notes of fruits such as banana and peach melded pinch of cloves and a slight touch of souring tartness at the end. An interesting brew, granted this isn't a true representation of a Berliner Weisse, having tripled the ABV to a whopping 7.5% and using a Bavarian hefeweizen yeast, it was tasty nontheless. The bright level of carbonation and lightness of the beer made this an easy sipper on a hot day. I would very much like to purchase another one and cellar it for future tasting as the brewers suggest.  Now I just need to find something more true to style to compare to my own creation. Any suggestions?

Tornado Proof Hop Poles



Rise Above Us Noble Hops



Finally got those blasted poles up for the hops. Poles were constructed as a T style so that next year we can add another run of hops on the other side to double our capacity. We hope to have roughly 10 rhizomes going next year. Used two 10 foot posted we spliced and bolted together. Dug a 4 foot hole and raised them using a tractor and a giant phone line wooden spool as a fulcrum. In hindsight we should have rigged up all the lines before the poles were 18ft in the air, going up and down a shaky ladder on a lightly breezy day isn't something I'm accustomed too, nor something i want to do again. After running guide wires to support make the poles and wires taunt the job was completed. Swinging the sledge hammer was fun but I can see why John Henry got replaced. As the case working with my Dad on a project, these are the Fort Knox of hop poles. If a tornado was coming my way and i was stranded in this field I would feel as comfortable as one could in such a scenario to whip my belt off and Bill Paxton twister myself to one of these poles.


Of the original seven hops I received only four have managed to grow. Willamette, Columbus, and two Nuggets. Farewell dear Cascade, Centennial, and Chinook, maybe next years replacements will fare better. Got to love our throw away society mentality. Plant growth is minimam compared to other peoples pictures, but being year one I'm not expecting much of anything. I believe hop production is suppose to be roughly 40% of potential max production. In the next week or so I'll be begin train the hop bines to go skyward. Really need to water them more consistently. This heat wave isn't helping matters.

Brew Day Review - Berliner Weisse 6/10/12

Name: B-town Weisse

Style: Berliner Weisse

Gallons: 5 split

Yeast: Wyeast German Ale Yeast 1007 & White Labs Lactobacillus Delbrueckii 677

Grain Bill: Pilsner, Wheat, Unmalted Wheat

Hops: Hallertau Mittelfruh

The Plan

After having read Stan Hieronymus' Brewing with Wheat it became increasingly (ir)rational that I needed to brew a Berliner Weisse. Granted, I've never actually had a BW, and have no idea if I would even like one, but I wasn't going to let these small details curtail my adventures. The allure of pilsner, wheat, no boil, 10 minute boil, yeast, and bacteria was just something I couldn't let go of. Mysterious and alluring and against everything I've ever read from hombrew books. Certainly it appealed to my anarchist side. After some more reading I came up with a recipe and plan. I used the information from the Berlinder Kindl Weisse recipe to formulate my plan of action. I really liked the idea of taking half the wort before its been boiled with hops and pitching it with Lacto and then boiling the other half for 10 minutes with the hops and pitching with a German Ale yeast. Let them ferment out and then blend to desired taste, which i have no idea what that should be.
The Good 

Mashing was a simple two part protein and sacc rest. Everything went smoothly and all temps were hit and managed. Sparging was not difficult and the desired amount was obtained. Bleed half of the wort into two 1 gallon glass jug and one 1/2 gallon jug and cooled to 90 degrees and pitched with lacto. Boiled other half with hops for 10 minutes, cooled, and pitched with yeast. The brew day totaled a mere 4 hours, which was great and reminded me of those first few years brewing on the stove with extracts.

The Bad
I didn't have the luxury of cooling down the non-boiled wort with my cooler because that would involve cooling all 5 gallons, separating, and then bring the rest to a boil. So I added the non-boiled wort to jugs and placed them into a bath of ice water to drop the temp. This took quite a bit longer than what the cooler would have done and working with a wort that was not boiled makes me skeptical of what other beasties are currently swirling around. The 25 gallon propan 25 gallon tank looks to be almost gone, the flame strength was not very consistent but for such a short boil time it finished the job. I'm no yeast cultivator, so I eyeballed the splitting of the lacto into the three containers. The only carboy I had available was a 6.5 gallon, which is a lot of empty air space for the 3 gallons of German ale yeast wort.


The Ugly
I really should have tried a BW first to see if I even like it. I did manage to find a BW by Grand Teton called Snarling Badger, which I haven't read too many glowing reviews about, most of which is that its not sour enough. The gas regulator decided to spring a leak, which cost me an hour and half driving around the city looking for a replacement. Of course home depot didn't carry it to makes matters simpler. Looks like its been slightly leaking the whole time but managed to fully spew on this day. Lost a fair amount of propane as well. My normal homebrew shop apparently doesn't carry lacto all the time and treats this as a special order. I learned this after i already had the grains milled. So i had to wait a few days to get it. I really should get my own mill and buy grains in bulk.

Overall
Like any brew day, its about as enjoyable day as one can have. Lacto has taken off. One of three lacto jugs has really lighten in color very quickly but after another day the others have followed suit. The air locks have a nice clean sour smell to them with a fluffy krausen quality to it. After three days the German yeast has pretty much stopped bubbling. There is a slight bubbling to the Lacto and interesting enough the colors of two of the lactos are different. After a couple more days they both cleared to a similiar color.

 

You Scream I Scream, We All Should Scream For Beer Ice Cream

So I found this article on how to make ice cream using beer. It sounded tasty

http://www.theawl.com/2012/06/how-to-make-beer-ice-cream



A Taste Sensation

 Having bought my wife an ice cream maker a few years back and the lack of use from it, I decided to send her the link. Besides, during the summer months she is always mentioning how she would like to make more ice cream and with fathers day coming up it seemed like a good idea hint, hint. She agreed after having received the email and link to set out to make it. She let me pick the beer and after an intense inner debate, I decided it was easiest to use the beer recommended in the article, The Southern Tier Creme Brulee Stout. I almost went for the Boulevard Dark Truth Stout but the sweetness of the Southern Tier seemed logical.

A sweet beer for a sweet father? To be debated.

This is definitely a sweet beer. You can smell the vanilla and sweetness the moment the top pops off. Taste wise its heavy on both aspects with a dark roasted coffee background. It's tasty, but not something I can drink a lot of, so using 8oz for the ice cream was much appreciated.

The Ice cream was very flavorful, hints of vanilla and coffee dominated the dessert that had an almost maple syrup sugary taste to it. Overall I really enjoyed it and hope in the future to try some other beer ice creams. Perhaps a O'fallon wheach, Left Hand Milk Stout, or even something like Boulevard Zon made like a sherbet.

Open Gullet, Drop Anchor

Anchor Portor
Intoxicating like Grace Jones in Conan the Destroyer

Brewery: Anchor Steam Brewery
Location: San Francisco, CA

Beer Name: Anchor Portor

ABV: 5.6%

Brewery Info
With deep black color, a thick, creamy head, rich chocolate, toffee and coffee flavors, and full-bodied smoothness, Anchor Porter® is the epitome of a handcrafted dark beer.
A blend of specially roasted pale, caramel, chocolate, and black malts, along with our top-fermenting yeast, creates complexity without bitterness. The brew is hopped at a high rate, and naturally carbonated. The result is dark in the glass, but surprisingly light on the palate.
Anchor Porter® became the first modern American porter when it was introduced in 1972. As we celebrate its 40th anniversary, our porter continues to reward those who look beyond its intimidating appearance to discover its smooth, full-bodied drinkability. Anchor Porter® is the definitive American Porter.

The Review

Bottle/Label (8/10)
I love the Anchor bottles. Short and squat, they feel like they fit perfectly into your hand and visually they are ascetically pleasing. If i was a doomsday prepper I'd have a couple of empty cases of these bottles on hand. They would make the perfect small Molotov cocktail. Lord knows when you're getting raided by a band of Mad Max type Humungus' or perhaps today's verison of Mel Gibson, you want a weapon that not only is efficient but is comfortable in the hand and looks good. From a homebrewers standpoint, hand cappers tend to not crimp the edges down tight enough around the bottle. Like most of Anchor's label's the leaf doesn't fall very far from the Christmas tree. Anchor, barley, and hops in some combination, well thought up description on neck label. However there is a quiant, old timey classiness in their look. Really like the Anchor typeface and color on this particular bottle.

Aroma (6/10)
There's big helpings of roasted malts in the aroma with sweeter toffee undertones rounding the edges. I get faint hints of some raisins and plums. Some dark roasted coffee/chocolate peek through with a touch of earthy hops. Not overwhelming by any means but enough to tantalize.

Appearance (7/10)
This is one dark portor, stretching into the abyss of the beer color scheme. Subtle ruby edges nip around the darkness when backlit. The beer is inviting with its thick tan head with moderate retention. Lacing along the glass is sticky but patchy.

Flavor (26/30)
The beer really shines in the flavor department. A nice sweet toffee flavor sets the table that with a little warming adds a layer of roasted barley/coffee notes. This taste clearly defines this porter making it complex, yet smooth and approachable. It finishes with a nice amount of earthy bitterness from the hops, that compliments the sweet, roasted goodiness of the malts. Towards the last third of the brew I perceived more dark chocolate notes than coffee, which i found really enjoyable. A taste sensation.

Mouthfeel (7/10)
The body is on the higher end of the medium side with a very lively, high level of carbonation. Smooth on the palette with a bubbly bombardment to interest the senses. A very crisp, refreshing take on a porter.

Overall (27/30)
I was amazed this beer has been around since 1972, making it a few years older than myself, which is remarkable for a craft beer. Even more remarkable was that it has taken me this long to try one. While I'll leave the adjectives like epitome and definitive to the brewery's bio, this was a very well crafted, complex but smooth brew. A very tasty beer that really shines with some warmth. The high carbonation made this an easy to drink porter and one I'd steer people towards that were on the fence with darker beers. While not something I would sit down and drink a six pack in one sitting, a couple a night would not be out of the question.

Total (81/100)

Day of Reckoning Scale
0-9 Hobo Piss
10-19 Better than tainted water
20-29 Terrible, but something to add to your beer bucket list
30-29 Below average Swill
40-49 Copacetic, but you could do better (gentle pat on your back)
50-59 Good, but you're not going to take it home to meet your parents
60-69 A very good beer, that's going to have a solid triple A career
70-79 A Exceptional beer, but just cant seem take that next big step
80-89 All-Star worthy, well worth the fanfare
90-100 Hall of Fame, let the accolades rain down

Beer Review Flat Earth Brewing Angry Planet Organic Pale Ale

Angry Planet

Brewery: Flat Earth Brewing

Location: St. Paul, MN

Beer Name: Angry Planet Organic Pale Ale

Style: Pale Ale

ABV: 6.0%

IBU: 48

The beer was poured from a 22oz bottle into a pint glass. Pours an orange hue with amber edges, thick fluffy light tan head with decent lacing. The aroma is sweet malts with slight fruity esters and some floral hops. The taste is similar to the nose, caramel, bread notes, with some yeasty fruit esters, followed up with some citrus and pine bitterness from the hops. The body is medium with a generous amount of carbonation.

Overall a good Pale Ale. Nice, humorous label. I like the cartoony earth, but I’m sort of lost on the angry planet title. Is the planet angry because of the way people abuse it, hence the organic theme, or is angry because it’s a slightly bigger and hoppier version of an American Pale Ale? Both? The nose seemed to be a tad subdued. The taste is nicely balanced for a pale ale. Good sweet malt base that carries the beer into a generous hop bitterness at the end. That being said I tend to enjoy my APA somewhat more hopped forward. Yeah I suppos for it being organic, but it doesn’t seem to step out amongst others.

Score

Label/Cap	6/10
Appearance	6/10
Aroma	4/10
Flavor	6/10
Overall	5/10
Total	27/50

Judgment Scale
  0-9 Not worth your $
10-19 A OK Beer
20-29 A Good Beer
30-39 A Great Beer
40-44 A All-star Beer
45-50 A Hall of Fame Beer

Beer Review - Steinhaus Mission St Annversary 2012

Brewery: Steinhaus Brewing

Location: Paso Robles, CA

Beer Name: Mission St. Anniversary Ale 2012

Style: Imperial Brown Ale

ABV: 8.5%

IBU: NA

The beer was poured from a 22oz bottle into a pint glass. Pours a dark brown color with ruby edges, a small thin tan head develops with limited lacing. The aroma delves into dark bread, spice, caramelized sugar, dark stone fruits, orange peel, and herbal hops. The taste speaks of sweet malt grains, raisins, spice, dark roasted coffee, cocoa, and alcohol. A medium to thick body beer with soft carbonation.

Overall a good beer. Bought this at Trader Joes. The price was super cheap for a bomber and when I read that it was actually a product brewed by Firestone Walker I figured it couldn’t be terrible. This is a blend of their barley wine, brown ale, and stout. The label was goofy and not very interesting. Kind of gives the feeling that Mission St is one of those housing developments that never got started after the show home got built due to the housing market crash. I got lots of booze out of the beer, in aroma and taste, which isn’t a terrible thing in my book but it was a tad overbearing. Had a nice malt base with yeasty spices, sweet dark fruits but then a big wallop of hot alcohol. I think with some aging this beer would be a little softer around the edges and quite drinkable. For the price it would be well worth buying a few and giving it some time to mature.

Score

Label/Cap	4/10
Appearance	6/10
Aroma	7/10
Flavor	5/10
Overall	5/10
Total	27/50

Judgment Scale
  0-9 Not worth your $
10-19 A OK Beer
20-29 A Good Beer
30-39 A Great Beer
40-44 A All-star Beer
45-50 A Hall of Fame Beer

Beer Review - Bridgeport Brewing Hop Czar

Hop Czar

Brewery: Bridgeport Brewing

Location: Portland, OR

Beer Name: Hop Czar

Style: Imperial India Pale Ale

ABV: 7.5%

IBU: 85

The beer was poured from a 12oz bottle into a pint glass. Pours a golden orange with a white head, moderate retention and good lacing upon the glass. The aroma is hop dominated with floral notes of pine and citrus and just a touch of malt. The taste follows the nose, with grapefruit, citrus peel and pine resin hop bitterness with just a smidge of a caramel malt backbone. Medium body with soft carbonation.

Overall a good Imperial IPA. Quirky label graphic that evokes a chuckle with all the odes to hops. A good hop invitation in the nose. Nice mix of piney and citrus in the taste with just a hint of sweet malts. The beer hides the alcohol well. Was a very solid Double IPA that neither stood out from the crowd nor hid amongst it.

Score

Label/Cap	6/10
Appearance	6/10
Aroma	6/10
Flavor	5/10
Overall	5/10
Total	28/50

Judgment Scale
  0-9 Not worth your $
10-19 A OK Beer
20-29 A Good Beer
30-39 A Great Beer
40-44 A All-star Beer
45-50 A Hall of Fame Beer

Beer Review - Bridgeport Brewery IPA

Brewery: Bridgeport Brewing

Location: Portland, OR

Beer Name: IPA

Style: India Pale Ale

ABV: 5.5%

IBU: 50

The beer was poured from a 12oz bottle into a pint glass. Pours a hazy golden orange with a decent off-white head and moderate lacing on the glass. The aroma speaks of biscuity malt, pine, citrus fruits and some yeast. The flavor is well rounded with bready slightly sweet malt beginning then followed with some earthy and citrus fruit hops that ends a bit bitter. Light, but creamy body that is crisp.

Overall a great IPA beer. Nothing spectacular about the bottle and label, but bridges aren’t something I get excited about either. Really didn’t stand out aroma wise as many other IPAs do today. The flavor was really nicely balanced, which is sort of unique in today’s big hoppy IPA world. Nice underlying malt flavor paired with yeasty characteristics and a pleasant hop bitterness made for a nice complex and crisp beer. Flavorful, smooth, and well rounded is probably the best things to say about this beer, and that’s not a bad thing no matter how you say it.   

Score

Label/Cap	5/10
Appearance	6/10
Aroma	5/10
Flavor	8/10
Overall	7/10
Total	31/50

Judgment Scale
  0-9 Not worth your $
10-19 A OK Beer
20-29 A Good Beer
30-39 A Great Beer
40-44 A All-star Beer
45-50 A Hall of Fame Beer

Beer Review - New Belgium Brewing Trippel

Trippel

Brewery: New Belgium Brewing

Location: Fort Collins, CO

Beer Name: Trippel

Style: Spiced Belgian Style Ale

ABV: 7.8%

IBU: 25

The beer was poured from a 12oz bottle into a pint glass. Pours a golden honey with a rocky head that reduces quickly with spotty lacing. The aroma hints of dough, fruity yeast esters, phenols. The flavor starts with a malty sweet biscuit base that follows into a earthy hop bitterness with touches of peppery, clove like spice that eventually lead into a big wallop of coriander spice and a touch of alcohol. Light and crisp.

Overall a good spiced beer. I like the label coloring, not too flashing but attracts the eye. The look of the beer is very nice and enticing. The smell was a bit understated, due to a  big slant towards coriander. I rather enjoyed the taste. A nice biscuity caramel sweet base, typical of New Belgium beers, that had hints of earthy hops, some slight Belgian yeast qualities, before a big helping of coriander. I like coriander, find it refreshing and interesting in taste, but I can see how people wouldn’t care for it. This beer has a lot of coriander and might turn people off, but for me i enjoy it but it was a little strong. There is a touch of alcohol to the beer but it’s not overpowering and gives it a gentle warmth to the beer and tames just a bit of the spice characteristics, perhaps some other flavors too tho. Light and crisp, and very drinkable on a warm sunny day.

Score

Label/Cap	5/10
Appearance	7/10
Aroma	5/10
Flavor	6/10
Overall	6/10
Total	29/50

Judgment Scale
  0-9 Not worth your $
10-19 A OK Beer
20-29 A Good Beer
30-39 A Great Beer
40-44 A All-star Beer
45-50 A Hall of Fame Beer

Beer Review - Crown Valley Brewing Worktruck Wheat

Brewery: Crown Valley Brewing

Location: Sainte Genevieve, MO

Beer Name: Worktruck Wheat

Style: Hefeweizen

ABV: 5.3%

IBU: 14.5

The beer was poured from a 12oz bottle into a pint glass. Pours a very slightly hazy, golden yellow with a thin, white head with no lacing. The faint aroma is of yeasty bready, cloves, and a touch of banana. The flavor is spice oriented, cloves and nutmeg, with just a hint of banana, followed with some bread dough and wheat malt characteristics. Light bodied and a nice level of carbonation.

Overall just an OK Hefeweizen. Label probably was the favorite thing for me about the beer. Not as cloudy as I would have expected for this style of beer. Aroma was very subdued. Flavor was over the top with big doses of cloves and nutmeg, giving it a very spicy heat taste, almost a peppery taste. For my preference I would have liked a bit more banana esters to balance the spice. Wheat and malt flavors were good. Body and carbonation was nice. To be fair the Crown Valley website says to best in enjoy this brew young, and that it matures within a few weeks. I didn’t check for dating and I also purchased this as build your own six pack, so chances are it was much later than a few weeks old. Perhaps I’ll give it a try again another day.

Score

Label/Cap	4/10
Appearance	3/10
Aroma	3/10
Flavor	3/10
Overall	3/10
Total	16/50

Judgment Scale
  0-9 Not worth your $
10-19 A OK Beer
20-29 A Good Beer
30-39 A Great Beer
40-44 A All-star Beer
45-50 A Hall of Fame Beer

Brew Day Review - 5/20/12 Pavlov's Belgian-Style Pale Ale

Pavlov's? Because it looks so good you'll drool.

Name: Pavlov's Belgian-Style Pale Ale

Style: Belgian Pale Ale

Gallons: 10 split

Yeast: Whitle Labs 550 Belgian Ale & White Labs 575 Belgian Style Ale Blend

Grain Bill: Pilsner, Aromatic, Munich, CaraVienne, Flaked Oats

Hops: Amarillo, Czech Saaz

Additions: Local Honey

The Plan 
It has been a few weeks since I got a brew fired up in the Roadhouse. The itch needed to be scratched. In a first ever attempt, we (my brother and I) decided we would take the brewstand on the road. It was something we had talked about and were curious how much time, work, and effort it would be. Surprisingly it really was not that bad. Thankfully we put casters on the frame so pushing it around was no problem. Once you take the keggles off and detach a couple of houses the frame is easy enough for two people to pick up and slide into the back of a truck. Arranging the keggles so that bulkhead and dial thermometers did not get bent or broken was of the highest concern. We switched out the 100lb gas tank to a much more easily movable 25lb tank. Lastly we loaded up the Dalton, the cooling unit, and hit the road. I have to say we managed to pack all this into the back of a Chevy S10 truck easily. Future trips look bright.

The Brew Plan
I have been drinking a lot of pale ales and IPAs lately and I’ve really been digging some of the Belgian style brews. I really like the balance of the malt with the spicy characteristics the yeasts lend along with the slight hop bitterness. So I whipped up a recipe and hit the brew shop. The grain bill was built fairly close to a traditional Belgian Pale model. The majority of it was Pilsner with a good amount of Aromatic (for color and malty aroma), a touch of Munich (to balance), a dash of CaraVienne (for some toasty sweetness), and some flaked oats (had a bag lying around and tossed in for some silky smoothness). I'm a local honey guy so I usually end up adding some to most of my brews. I hit the road on the hops, choosing to go nontraditional. For bittering purposes I used Amarillo hops, with their cinnamon and herbal qualities it seemed like a natural compliment to the yeast. My initial choice for an aromatic was Crystal, but the brew shop was out and I settled for a more traditional Czech Saaz. I choose the White Labs 550 Belgian Ale yeast for its phenolic and spicy flavors and the White Labs 575 Belgian Style Ale Blend because of its versatility. The ability to be able to compare the two side by side I feel helps me perceive slight differences and hopefully makes me a better brewery down the road.

The Good
The move went smooth. Reassembly was just as easy. Really aside from set up, the start up was uneventful and I think the change of scenery maybe helped make it seem far easier. Used a single infusion mash, which made for an easy start. The sparge went smoothly. I've really seemed to hit a stride with sparging. The boil went excellent. Did a 90 boil to really build a nice color to the brew and from all accounts that looks to have worked out great. No boil over’s. Was close a couple of times but a watchful eye is key. Almost bought some Fermcap, but surly it has to add something to the flavor? I rather like to think less is more when it comes to adding chemicals. Hop additions went fine. Used a couple of really big tea balls to contain the whole leaf hops and that really helped keeping the machine sediment free. Although I'm a bit concerned that there will not be as much hop bitterness because of possible non full contact between hops and wort. Something about seeing hops flouting around your boiling wort makes me happy, but cleaning up is much easier this way. Cool down was good and no plug ups. Pumps worked great, priming the hoses are key. Somehow managed to not leave a ball valve open while switching out hoses, so no mess to clean up or hot wort on my crotch. So perhaps I do have the ability to learn. Either that or the 100 monkey theory is true. Anybody else have this same thing happen to them this weekend?

The Bad
Was a little off with mash temp at the start. Started out great but I must have had heat on a little to high and got a spike a few minutes in to the initial mash in. My brother showed me a good trick to get it down. He used the air gun to cool the hoses that was recirculating the mash. Within a couple of minutes he brought the temp down to exactly where it should be. With a slight temp adjustment, everything went on as normal. Cool down seemed to go a bit longer than normal, but with weather temps increasing this is to be expected. I swear one of these days I'm going to run it through the therminator before the cooling unit and see how long it takes. Its been awhile since I used a White Labs tube of yeast. I forgot those suckers can gush when opening. Lost a little on the first pitch.

The Ugly
Not to much to complain about on my end. My water quantities were a little off, to much in this case, I thought. Ended up being a gallon short when I thought I was way over. Need to do some remeasuring and marking on the keggles. Dumped the grains into a container and left them in the garage over night. Those grains sour fast, and you know it quickly. Makes me want to try a sour mash sometime tho. I really need to do better with taking pictures to make available for the blog. Equipment wise, the thrumometer I bought didn’t seem to work worth a shit. The directions said it was rated for temps up to 140 degree, which didn’t make me happy. I was hoping to use it as a permanent part of my rig, to monitor boil and cool down. Really it wasn’t more than a square pipe with barbed hose ends and a terrarium thermometer taped on the outside. Blah. I could have made that, and done a better job. Buyer beware. Also the temp gauge wasn’t reading as accurate as my digital hand gauge, actually by quite a bit. I'll give it another shot but I'll be sending it back I feel.

Overview
Great day. But really any day brewing is a great day. The beers are bubbling away nicely and I'm going to temp control them in a day to try to get a nice fruity/spice balance from the yeast. Tried my brothers Whiskey Soaked Oak Chipped IPA, which I helped brew with him. I really enjoyed it. It wasn’t what I thought it was going to be, but in a good way. After having had the Great Divide 18th anniversary Oak IPA I was expecting a lot of wood taste. But that wasn’t the case. Ill get some pictures and a review of it to follow. As well as the Pale Ryeder Honey Rye Beers I homebrewed a month ago. Cheers!

Next Up
I'm thinking a Berliner Weisse for the coming summer months. Any suggestions?