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The Koehler Brewery has undergone a series of upgrades. Get your pants on, this is serious business.
(1) I purchased the koehlerbeer.com domain name. Now you can save yourself from having to type wordpress. before you type koehlerbeer.com. That’s an amazing 40% fewer characters.
(2) I setup a Google Apps account for my new domain. That means I have up to 50 email accounts @koehlerbeer.com. The public outcry for Koehler Beer email accounts makes me wonder why no one previously registered the domain. If you too are salivating over the idea of a shiny new Koehler Beer email account, ask away.
(3) I purchased a new More Beer 15 Gallon Heavy Duty Modified Kettle on sale from the Big Give Back. It’s monsterous and has a far heavier bottom than the 10 Gallon PolarWare Kettle I was using previously. The PolarWare has turned into a hot liquor tank.
(4) Along with the new kettle, I bought a new 50′ immersion chiller, also on sale from the Big Give Back. The old chiller has become a pre-chiller that will go in an ice bath to finish off cooling with a bang.
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“I Am A Craft Brewer” is a collaborative video representing the camaraderie, character and integrity of the American Craft Brewing movement. Created by Greg Koch, CEO of the Stone Brewing Co. and Chris & Jared of Redtail Media…and more than 35 amazing craft brewers from all over the country. The video was shown to a packed audience of 1700 craft brewers and industry members at the 2009 Craft Brewers Conference as an introduction to Greg’s Keynote Speech entitled “Be Remarkable: Collaboration Ethics Camaraderie Passion.”
A program is in development to include even more of America’s amazing craft brewers. Please stay tuned!
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More beer related maps via Jimmy.
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Thanks to Jimmy for sending me this map, and thanks to whoever made it – check the link at the bottom of the map.
Tennessee did alright. One of the better beer places in the Southeast.
It’s been too long. Let’s get this blog rolling again.
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I’ve been reading the Home Brew Talk forums a lot recently. Everyone there loves making an Apfelwein recipe from Ed Wort (’apple wine’ in German in case you are extraordinarily bad with languages). Anytime someone has an empty carboy around and little or no time to brew, they whip up a batch of Apfelwein. The recipe is super simple and very quick, making it perfect for just such an occassion. Here’s the recipe and a 370 page thread discussing everyone’s experiences, questions, and comments about all the variations people have tried.
And people have made a lot of apfelwein- over 7500 gallons to date.
Yesterday I was lamenting the fact that I haven’t had time to brew recently – I haven’t posted to the blog in a long long time – and decided to go ahead and make some Apfelwein in one of the empty carboys I had lying around. Kroger had gallon jugs of 100% apple juice on sale and I had more than enough dextrose on hand for the recipe – all those extract beer kits I bought over the last couple of years all include a 4 oz pack of dextrose for bottling sugar that I have never used because I keg all my beer and force carbonate. I picked up a couple of packets of Montrachet yeast at the LHBS and got to work making 6 gallons.
The whole brewing process took maybe 15 minutes, including sanitation and clean up.
I stuck the fermenter behind the couch and Stephanie and I headed over to a Geoff and Alison’s house for some hanging around and baby entertainment. When we got home a few hours later, the whole downstairs smelled like sulfur/rotten eggs. Delightful. They warned me about this on the forums.
I went to work today and left Stephanie at home with the fermenting Apfelwein. Here are some of her thoughts submitted to me via IM over the course of the day:
11:00am
me: hey – how does the house smell?
Stephanie: horrible, the house smells really bad
we have to stay upstairs, the smell makes the baby mad
me: lol – really? definitely no more apple wine then i guess
Stephanie: i’m downstars now and i’m gonna pass out it smells so bad
me: hahaha
Stephanie: no one likes you
1:00pm
Stephanie: it stinks down here!
me: still stinky?
Stephanie: stinky, im hiding upstairs
3:00pm
Stephanie: anyways, it stinks down here
/flail
me: i can’t believe it’s still smelly
im going to need to move it outside or something
i didnt really notice it this morning
Stephanie: well you need yr sniffer replaced
me: probably – it’s all stuffed up today
Stephanie: yeah
Stephanie: everytime i breath i love you a little less
good thing yr so cute
Stephanie: ok i’m abandoning ship and going back upstairs
So things are going well I think.
I have another empty carboy somewhere or other…
In other brewing news, I’m brewing with Colin the last weekend of August – 3 batches in 3 days. Should be awesome.
The hops just keep growing. The largest plant is now one of the Cascades which overtook the Centennials this past week. It is almost 10 feet tall. The other plants are between 7 and 8 feet tall, except for the second Cascade plant which is just barely 5 feet tall. I’ve got 2 Cascade plants; one of them is the largest and one of them is the smallest. I wish I knew why.
Both the Cascades and Centennials have begun to sprout hop cones. They look like little spiky shower heads. The Cascades are definitely ahead in terms of the number of cones. The largest plant has at least 100 of these things on it, which I hope means an abundant harvest. No cones on the Newports at all and the very beginnings of some cones on the Willamettes.
One more developing cone picture, this time on a Centennial.
Filed under: commercial beer, tasting | Tags: commercial beer, harpoon, hefeweizen, tasting, ufo
Harpoon UFO Hefeweizen pours a hazy yellow with a creamy persistent head. The aroma is of bananas and cream, sweetness like a banana candy or syrup, and a mild lemony citrus smell. The palate opens with light creamy banana, and follows immediately with a mild citrusy lemon flavor. Where the banana is dominant in the aroma, the lemony malt dominates the flavor. The beer is well carbonated, which contributes to its mouth feel. A mild tartness completes the palate.
I’m not a big fan of wheat beers. UFO is no exception, though I find it to be milder and thus more tolerable than other hefeweizens. I just don’t like the banana or lemon flavors.
Filed under: commercial beer, tasting | Tags: biere de garde, commercial beer, flying dog, garde dog, seasonal, tasting
We had another round of Friday beer at work.
Garde Dog poured an orangish tan with ample head and very visible carbonation. Grape dominated the aroma, with a background of berries and straw/grain husks. The flavor opens with grapes, an almost wine like taste, followed by a belgian-like carbonation and finishes with a light malty sweetness. Definitely not what I expected from biere de garde and certainly not what I expected based on the label. I liked it. Check out Flying Dog online.
Filed under: commercial beer, tasting | Tags: commercail, fort collins, pomegranate wheat, rocky mountain ipa, tasting, z lager
I made another self-made sampler pack from Frugal MacDoogal from Fort Collins Brewery. They have had Fort Collins beer for a while now, but I just got around to trying them out. We tasted these the same day we tasted the beer from Great Divide Brewing. As you can tell from the slowly degrading quality of the bottle pictures, the amount of beer we drank up to this point may have impacted our ability to accurately judge the beer. Alison was officially drunk.
Major Tom’s Pomegranate Wheat pours a pale yellow with a light head and heavy, audible carbonation. The aroma is yeasty and smells lightly of berries. The palate opens with ample carbonation on the tongue followed by a soapy flavor, some tartness, and a light tang in the aftertaste. Not great.
Z Lager pours and reddish/tan color with a clear aroma of grain husks, smoked beech wood, and kalamata olives. I can distinctly smell the beech wood. The flavor opens with toasted malt, then merges bitter and beech wood smoke together in the middle of the palate, and ends with that same kalamata olive flavor from the aroma. Geoff first identified the kalamata olive aroma in this beer, and once he said that, I could clearly smell and taste olives. I actually didn’t dislike this beer, which is what I anticipated from myself after having recently tried smoked beer for the first time. I think I enjoyed the lighter character of the beech wood smoke over the darker smoke flavor of the O’Fallon smoked porter I tried. Perhaps I just tolerate smoke better in a lager than in a porter. I’d like to try this again sometime as a full pint.
Rocky Mountain IPA pours an orange/copper color with an ample head and plenty of hop aroma. Citrusy C hop aroma clearly present with grapefruit dominant followed by tangerine. The palate is moderately bitter for an IPA, not excessive, and the finish is mostly dry with just a hint of sweetness. The dryness of the finish is much like a bottle of Sierra Nevada Pale Ale. Bitterness builds in the aftertaste. This is a good example of a standard American IPA, no complaints. This was clearly the best of the tasting session of Fort Collins and Great Divide beers.
Filed under: commercial beer, process | Tags: bittering, cattle bile, cow bile, hop shortage, reinheitsgebot
With the ongoing hop shortage people are looking for other ways to bitter their beer. Here’s an interesting idea from the East Germans as documented in the New York Times back in 1991.
“They convinced us that to be competitive, we had to brew under the German beer purity law,” Mr. Funk said. “And they created marketing and advertising concepts for our products. Before unity we used to put cattle bile in our beer to give it the bitter flavor of hops, which we couldn’t always get.” The brewery now spends $533,333 annually on advertising, compared with $6,666 under Communism.
Cattle bile does sound bitter.
