Sunday, August 30, 2009

Fermentation Friday Roundup - Breaking away from the Norm

Hi All,

Sorry about the late roundup. When I first thought of the topic I had an idea in mind. I wanted to know if all you home brewers out there slightly stepped outside the box when brewing. Meaning there are many types of hops, grains, and yeasts but when brewing you always see people using basic American 2-row, some of the 3 C hops, and some American ale yeast. I wanted to know if people ever slightly stepped outside the box by using some lesser know variety of hops like glacier, with a base of 6-row, using Safale 04 as the yeast. I don't think everyone got that and now that I have read what I asked for I don't think I made that very clear. So like Adam said I guess this turned in to taking risk and brewing outside the box cause that is how most of you answered the question. I think if I were to do it over again i think I would title the topic "Substitution Game - Getting A Similar Beer by Slightly Tweeking the Ingredients"

So here is the roundup for this month!

Jason from Brewing the Perfect Beer just used Pilsner Malt for the first time but will stick with 2-row due to cost.

Mr. Randolph over at Just Another Booze Blog must have had a lot of beers before writing but it was an entertaining read. Tip don't try to use fruit to hide beer flaws it don't work. It seems that he loved my topic so much he posted twice. I think this was the first one. He told us his favorite beer is Miller High Life ;-) and he tried to make it(even used the rice). It almost worked something went wrong with carbonation.

Rob at Pfiff was dumbfounded at the topic but I don't know why. His holiday ale is made with a pilsner malt. That's not the normal 2-row.

Jimmy at Hopwild tried some reverse psychology on me. He says try to use the 3 C hops in a recipe that normally doesn't call for them.

John at Brew Dudes says you need to balance the basics with the experimental just like you balance the hops and the malt.

Adam at Beer Bits 2 normal operations of on the fly brewing causes him to use ingredients not normally used in a recipe. He has to use what is on hand such as a hefeweizen yeast in a pale ale. This is what I am talking about.

Steph at Brew.Cook.Pair.Joy is rarely in the norm they have used the 3 C hops but no more then her use of noble hops. She also has used many regional base malts when brewing the beers of the region.

Thanks again to Adam at Beer Bits 2 for starting this fun event and allowing me to host again. I now hand the reigns to Jason at Brewing the Perfect Beer who will be hosting the September Fermentation Friday. I wonder what exciting topic he has in store for us.

See you all next month!!

Matt C.

Fermentation Friday Roundup Delayed

Hi all that posted to this months Fermentation Friday. When I signed up to host i forgot I was going out of town for the week. I just got back and will have the roundup done sometime between tonight and Tuesday evening.

Sorry for the delay and thanks again for posting.

Matt C.

Thursday, August 20, 2009

August Fermentation Friday Topic Announcement

Hi Guys,

I volunteered to host another Fermentation Friday but I didn't realize it would come so soon. For the last few days I have been racking the brain for a fun and stimulating topic and I think I may finally have come up with one. Ok, Ok I am am lying my topic ended up going back to the basics. In this case the basics are the ingredients. Most home brewers I know and read about use the standard 2 row base malt and the 3 big C's for the hops and maybe a nice 1056 or 05 for the yeast. In my book that is kind of boring even though I do it myself. I want to know if and why you break away from the norm. Do you use Maris Otter for your base and Tettenger as the hop. Or have you ever tried using a specialty malt as a base (can this even be done)? Do you like to mix up the yeast or do you always stay the same. So bust out your out of the norm recipes and tell me why you chose what you did.

Let me and the world know! See you on August 28th!! Send me an email if you know it or just post a comment here and I will compile them all in a nice post as usual.

Peace out and see you all soon!

Matt C.

Sunday, August 16, 2009

Beer Review #43 - Sierra Nevada Summerfest Lager

Hi All,

I know is been a while for a review but here is my next one. Sierra Nevada Summerfest Lager
is a seasonal from one of my favorite breweries. So I was expecting something good from this one.

Appearance - The summerfest pours a light golden color with a good head that dissipates quickly

Aroma - The summerfest has very little hop aroma and a slight bit of sulpher in the nose.

Tastes - I normally don't say this about SN stuff but there is very little flavor. The summerfest has a little more flavor then a macro lager and I have no clue how to review those.

Mouthfeel - The Summerfest is very highly carbonation with a nice chrispness

Drinkability - Its drinkable and I would choose it over a mass produced american lager but it's nothing special in my opinion.

See you all soon!
Matt C.

Friday, August 7, 2009

The Session #30 - Beer Desserts

Hi All,

Welcome to my post for this months the session. I would like to thank Beer 47 for hosting this month. This months topic is beer desserts. I am not that knowledgeable in beer desserts but I have had a few.

The first is a stout float (I have also had it with a porter) this is a very nice end to a meal or even as a nice stand alone snack. The creaminess of the ice cream mixes well with the chocolate/coffee notes of the stout. Its just like an adult root beer float just not as sweet.

The other that I can remember was this June at the National Homebrewers Conference. Sean Paxton the Homebrew Chef did a whole meal with rogue beers. Each course used the beer in the recipe and was paired with it. It was a great meal. Sorry slightly off topic. The meal ended with a chocolate moose made with the rogue chocolate stout served in a chocolate bowl. It was so rich that a few bites were more the enough but it was delicious. I couldn't have asked for a better ending to a great meal!!

My only other beer and dessert experience didn't involve beer as an ingredient but as a pairing. A nice hoppy IPA such as Hop Ottin from Anderson Valley and Carrot Cake are amazing together. Also a nice stout with chocolate cake works very well.

Overall I don't really think much about using beer as an ingredient in desserts but hopefully I will get some good ideas to try while reading the posts. Thanks again to beer 47 for hosting this month.

See you next month,
Matt C.

Tuesday, August 4, 2009

Beer Review #42 - Big Sky Moose Drool

Hi All,

Here is my review of Big Sky Moose Drool. Enjoy!

Appearance - The Moose Drool pours a nice brown with a short lasting off white head that leaves a good lacing.

Aroma - The Moose Drool is very malt forward with a lot of chocolate in the nose.

Taste - The Moose Drool is also malt forward but there is good bitterness. The taste of chocolate and a light roast really comes through.

Mouthfeel The Moose Drool is very light and there is good carbonation. Most of the taste hits the back of your tounge.

Overall - The Moose Drool is a good brown ale. It is light enough that you can drink it in the summer but big enough that it would work in the winter.

Matt C.