Went to the 2008 OBF Thursday edition of Meet the Brewer @ Green Dragon, and was treated to a great conversation with Tony Magee about his beers, Zappa labels, and his appreciation of our favorite bubbly beverage. He had apparently played guitar & sang earlier in the evening, but I missed that part. Seems like a pretty cool cat, though. Jeremie had a pretty good conversation with him about Kill Ugly Radio.
Lagunitas brought Pils, Pale Ale, Gnarlywine, and a Double Pale called Sirius to the table, and they were all great.
Met up with Jeremie & Jenn, and a great time was had by all!
The more I immerse myself in the local beer culture, the more I can see myself working in it. Maybe it's time I thought about getting a little more imbedded in the scene...
Thursday, July 24, 2008
Sunday, July 20, 2008
Hopworks Urban Brewery, Homebrew Demo Follow-up
This was great! We both had a great time, and Ben made sure we were all taken care of. If they do this again and no one from the club volunteers, I am all over this!
As soon as we have a release date on the beers, I'll post it here!
As soon as we have a release date on the beers, I'll post it here!
Tuesday, July 15, 2008
Meet the Brewer @ The Green Dragon - Roots
Jeremie and I quickly bottled our Belgian Rye Bock this evening using a CP bottle filler, then ran off to meet Jenn @ The Green Dragon. The guys at Roots had a pretty impressive selection to sample, and they were all pretty rare. I particularly enjoyed the 2006 Epic Ale, Mother Pucker, and their Flanders Red.
Also Ran into Corey Blodgett from CP Roadhouse and Ben from Hopworks. Had a discussion about the yeast we're going to use on the Saison we brew at the Homebrew Demo this Sunday. Said a quick hello to Jim Parker, and had to turn in early because of work the next day. Good Times!
Also Ran into Corey Blodgett from CP Roadhouse and Ben from Hopworks. Had a discussion about the yeast we're going to use on the Saison we brew at the Homebrew Demo this Sunday. Said a quick hello to Jim Parker, and had to turn in early because of work the next day. Good Times!
Looks to be fun...
So, this Sunday at Hopworks Urban Brewery, Bree and I will be participating in a homebrewing demo.
The beer we make will be fermented at the brewery and placed on tap at a later date, which is mildly intimidating but nevertheless very interesting, since we'll have our homebrew on tap in a brewery :D
In any case, Bill from OBC and Mark from Plato's Republic will also be there on their respective systems doing the same thing, so we won't be alone in this.
We've decided we're going to do 10 Gallons of Saison. I've never made a Saison before, but the head brewer at Hopworks seems pretty excited that we're doing one, so I hope we do not disappoint.
If you're in the area, feel free to drop in! It starts around 12pm
The beer we make will be fermented at the brewery and placed on tap at a later date, which is mildly intimidating but nevertheless very interesting, since we'll have our homebrew on tap in a brewery :D
In any case, Bill from OBC and Mark from Plato's Republic will also be there on their respective systems doing the same thing, so we won't be alone in this.
We've decided we're going to do 10 Gallons of Saison. I've never made a Saison before, but the head brewer at Hopworks seems pretty excited that we're doing one, so I hope we do not disappoint.
If you're in the area, feel free to drop in! It starts around 12pm
Monday, June 9, 2008
Iron Brewer II Follow Up
Here's a few photos from the 2nd annual Iron Brewer challenge:
http://www.flickr.com/photos/26448971@N07/sets/72157605519073906/
The basic premise for IBC is just like Iron Chef - everyone is given the exact same base ingredients, and a secret ingredient is revealed before you start. Once the ingredient was revealed, you had 30 minutes to declare a style and begin brewing.
We were given the following common ingredients:
Grain
5.5# Maris Otter
5.5# Pilsner
5.5# Wheat
2# Munich
2# Amber (Biscuit)
2# Crystal 60
1# Carafa II Special
.5# Roasted Barley
.5# Aromatic
.25# Scottish Peat
.5# Rice Hulls
Hops
1.5oz Glacier (whole)
1.5oz Magnum (pellet)
1.75oz Amarillo (pellet)
Yeast
WLP001 California Ale Yeast
The special ingredients were:
Oak Spirals
Wine (Pinot Noir or Unoaked Chardonnay)
After making a few trades, I ended up with a few extra ingredients and decided to declare American Stout as my style. My recipe was:
Batch Size: 4 gallons
10# Maris Otter
4# Pilsner
1# Munich
.5# Biscuit
.5# Crystal 60
1# Carafa II
.5# Roasted Barley
.25# Aromatic
.5# Rice Hulls
1.5oz Magnum
1.5oz Glacier
WLP001 California Ale Yeast
Mashed @ 153 deg for 60 minutes, Boiled for 90 minutes, 1.5oz Magnum @ 90 minutes, .75oz Glacier @ 30 minutes, .5oz Glacier @ 15 minutes, .25oz Glacier @ 0 minutes.
Now, I should have declared Imperial, as I ended up with a starting gravity of 22.8 Brix on the Refractometer, which calculates to 1.091 SG. Or I should have just made 5 gallons. AH well, it'll be tasty!
For the special ingredients, I plan to saw off about 1/3rd of each oak spiral (medium toast American and medium plus French oak) and use those in the secondary for about 1 week before bottling. For the wine, I'm going to boil the priming sugar in it, which will hopefully cook off the alcohol but leave the flavor intact.
Well, that's it for now. It was a great time and I look forward to hopefully winning the comp when beers are judged in August ;)
http://www.flickr.com/photos/26448971@N
The basic premise for IBC is just like Iron Chef - everyone is given the exact same base ingredients, and a secret ingredient is revealed before you start. Once the ingredient was revealed, you had 30 minutes to declare a style and begin brewing.
We were given the following common ingredients:
Grain
5.5# Maris Otter
5.5# Pilsner
5.5# Wheat
2# Munich
2# Amber (Biscuit)
2# Crystal 60
1# Carafa II Special
.5# Roasted Barley
.5# Aromatic
.25# Scottish Peat
.5# Rice Hulls
Hops
1.5oz Glacier (whole)
1.5oz Magnum (pellet)
1.75oz Amarillo (pellet)
Yeast
WLP001 California Ale Yeast
The special ingredients were:
Oak Spirals
Wine (Pinot Noir or Unoaked Chardonnay)
After making a few trades, I ended up with a few extra ingredients and decided to declare American Stout as my style. My recipe was:
Batch Size: 4 gallons
10# Maris Otter
4# Pilsner
1# Munich
.5# Biscuit
.5# Crystal 60
1# Carafa II
.5# Roasted Barley
.25# Aromatic
.5# Rice Hulls
1.5oz Magnum
1.5oz Glacier
WLP001 California Ale Yeast
Mashed @ 153 deg for 60 minutes, Boiled for 90 minutes, 1.5oz Magnum @ 90 minutes, .75oz Glacier @ 30 minutes, .5oz Glacier @ 15 minutes, .25oz Glacier @ 0 minutes.
Now, I should have declared Imperial, as I ended up with a starting gravity of 22.8 Brix on the Refractometer, which calculates to 1.091 SG. Or I should have just made 5 gallons. AH well, it'll be tasty!
For the special ingredients, I plan to saw off about 1/3rd of each oak spiral (medium toast American and medium plus French oak) and use those in the secondary for about 1 week before bottling. For the wine, I'm going to boil the priming sugar in it, which will hopefully cook off the alcohol but leave the flavor intact.
Well, that's it for now. It was a great time and I look forward to hopefully winning the comp when beers are judged in August ;)
Tuesday, April 29, 2008
Spring Barrel Tasting Follow-up
So, after the first part of the PDX Brewers pub crawl on Saturday, we came home, grabbed our stuff, and ran off to visit my mom in E. Wa. for picking up some of my tools and the 2008 Spring Barrel Tasting.
Didn't hit that many wineries this year, but mostly because we hit a ton of them during Red Wine and Chocolates in February. This year we hit:
Steppe Cellars
Pontin del Roza
Tucker Cellars
Ended up coming home with about 10 bottles, which isn't too bad considering 3 of them were gifts. Hooray for a full wine cabinet :)
Didn't hit that many wineries this year, but mostly because we hit a ton of them during Red Wine and Chocolates in February. This year we hit:
Steppe Cellars
Pontin del Roza
Tucker Cellars
Ended up coming home with about 10 bottles, which isn't too bad considering 3 of them were gifts. Hooray for a full wine cabinet :)
PDX Brewers Pub Crawl Follow-up
While we didn't go for the entire pub crawl, we did hit the first 2 places (Hopworks and Hair of the Dog)
Hopworks Urban Brewery, you ask? FANTASTIC. If you live in Portland, treat yourself and go down to Hopworks as soon as you can. Their beers are amazing! (sadly, we didn't eat.. there wasn't time, and we weren't hungry anyway)
We had samples of their Pale Ale & Doppelbock while on the brewery tour, and the Bo Pils & Stout afterward.
Pale Ale - Just right, a great example of a PA.
Doppelbock - Good, a bit lighter than expected but very tasty.
Bohemian Pilsner - Gives Pilsner Urquell a run for its money, particularly since the HUB version isn't skunked from sitting in a green bottle.
7 Grain Stout - Dude. Bring a knife and fork, this Stout is a meal. I may run pick up a growler of this in the not too distant future, certainly before Ren comes for a visit.
HotD was a pretty standard visit. Had samples of Greg, Adam, Doggie Claws, and Blue Dot. Ended up picking up 2 bottles of Blue Dot, more to support Alan than anything else. I find that his Blue Dot Double IPA is always a little less hoppy than I expect it to be, particularly since it's billed as a Double IPA. In any case, it's still tasty :P
We went home after HotD, but the crawl went on to Lucky Lab, Roots, Horse Brass, and Belmont Station, with the West-Siders adjourning to the Little White Shed at McMenamins Cornelius Pass
Hopworks Urban Brewery, you ask? FANTASTIC. If you live in Portland, treat yourself and go down to Hopworks as soon as you can. Their beers are amazing! (sadly, we didn't eat.. there wasn't time, and we weren't hungry anyway)
We had samples of their Pale Ale & Doppelbock while on the brewery tour, and the Bo Pils & Stout afterward.
Pale Ale - Just right, a great example of a PA.
Doppelbock - Good, a bit lighter than expected but very tasty.
Bohemian Pilsner - Gives Pilsner Urquell a run for its money, particularly since the HUB version isn't skunked from sitting in a green bottle.
7 Grain Stout - Dude. Bring a knife and fork, this Stout is a meal. I may run pick up a growler of this in the not too distant future, certainly before Ren comes for a visit.
HotD was a pretty standard visit. Had samples of Greg, Adam, Doggie Claws, and Blue Dot. Ended up picking up 2 bottles of Blue Dot, more to support Alan than anything else. I find that his Blue Dot Double IPA is always a little less hoppy than I expect it to be, particularly since it's billed as a Double IPA. In any case, it's still tasty :P
We went home after HotD, but the crawl went on to Lucky Lab, Roots, Horse Brass, and Belmont Station, with the West-Siders adjourning to the Little White Shed at McMenamins Cornelius Pass
Subscribe to:
Posts (Atom)
