tag:blogger.com,1999:blog-57317466528015577922024-03-12T20:26:23.071-04:00Active Brewer: Get Out There & Ride!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.comBlogger265125tag:blogger.com,1999:blog-5731746652801557792.post-59445594517896660592015-01-08T14:25:00.001-05:002015-01-08T14:25:06.913-05:00My Argument Against "Craft" BeerOk, ok. Just hear me out. It isn't what it sounds like. If you know me, you know <a href="http://activebrewer.blogspot.com/2013/02/my-rant-on-beer-wars.html?m=1" target="_blank">I'm obsessed with craft beer</a>. If you don't know me, that's pretty odd that you are reading this... BUT THANK YOU!!! I hope you come back!<br />
<br />
I recently got my <a href="http://activebrewer.blogspot.com/2014/06/bjcp-tasting-exam.html?m=1" target="_blank">BJCP tasting exam</a> results back and I'm preparing for the written, as well as planning on taking the Certified Cicerone Exam within the next couple of months. So I'm getting deep into every aspect moreso than ever before.<br />
<div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-SbaqGz-4JgQ/VK7VYR-wbDI/AAAAAAAAmhQ/JS11ImxaV1M/s1600/Brewers-Association-Craft-Beer-Production-Volume.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-SbaqGz-4JgQ/VK7VYR-wbDI/AAAAAAAAmhQ/JS11ImxaV1M/s1600/Brewers-Association-Craft-Beer-Production-Volume.jpg" height="238" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.craftbrewingbusiness.com/news/craft-beer-boom-production-volume-increase/" target="_blank">Infograph From</a></td></tr>
</tbody></table>
<br />
A few years ago, I was just one of those happy kids who was <a href="http://activebrewer.blogspot.com/2011/07/brewery-weekend_11.html?m=1" target="_blank">first getting into craft beer</a> and I chased down every new release from all of my favorite breweries. I still do that with <a href="http://activebrewer.blogspot.com/2012/08/new-belgium-brewing-company.html?m=1" target="_blank">my number one favorite</a>, but how could I not support them?<br />
<br />
In all of my research and studying, I was taken back. I began to think about where we are today and all of the <a href="http://activebrewer.blogspot.com/2014/01/craft-beer-growth.html?m=1" target="_blank">changes I've seen</a> in this very short 5 year span in the grand history of beer. Things I didn't even begin to notice until about my third year in beer. So, just think about everything I still have to learn and experience.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-kbMNT_0VhOg/VK65t24UxpI/AAAAAAAAmg4/ek6k8cdIa6U/s1600/Craft-Beer-Defined-Timeline-32.png" height="320" style="margin-left: auto; margin-right: auto;" width="212" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://thebrewist.com/craft-beer-defined/" target="_blank">Infograph From</a></td></tr>
</tbody></table>
<br />
Where we sit now is the greatest time that has ever existed for Craft Beer. Thinking about that, was it not common to hear Microbrew when referred to "our" beers not that long ago? To my understanding <a href="http://appellationbeer.com/blog/who-first-used-the-words-craft-beer/" target="_blank">"craft beer" first began it's usage in the 1980's</a>. And it wasn't even a commonality at that time. "Craft Brewing" was how it was referred. It was about the movement that was happening in America. The way our beer was hand crafted vs the industrial methods that were sadly sweeping the country. Recently it has been used to describe the new generation of beer around the world but it's origins seem to be with the early pioneers that were tired of what they were tasting, and for that, we praise today.<br />
<br />
Now I understand that we want to <a href="http://brewpublic.com/beer-tools/differentiating-yourself-in-a-crowded-craft-beer-market/" target="_blank">differentiate ourselves</a>. Make the market distinction obvious to those casual consumers, especially the ones that don't know any better. But as one who is well versed in our community, and flipping back through a little history, why can't we simply call it beer?<br />
<br />
Do you see what I mean, now? I don't go around telling people I drink craft beer. Or that I'm going out for a few craft beers. I just use "Beer". I'm going to <a href="http://activebrewer.blogspot.com/2012/12/the-search-for-abbey.html?m=1" target="_blank">"X Brewery", "X Bar"</a>. I feel at a point, the thing speaks for itself. It becomes quite obvious. I make sure to know who, to the best of my ability, makes a profit off of each pour I purchase. This is something the majority of consumers don't think about... but then again, maybe it's the appeal of the word <i>craft</i>, that people love.<br />
<br />
Before the time of the microbrew, was it not just a pint of Ale or Lager? <a href="http://hbd.org/brewery/library/ReinHeit.html" target="_blank">In 1516</a>, do you think they had fancy names for the beers being created at that time? In today's beer world, <a href="http://thisiswhyimdrunk.wordpress.com/2014/03/22/defining-the-definition-of-craft-beer/" target="_blank">the distinction between craft and not so is being blurred</a>. Crafty is a thing. Big business tactics are happening in the wake of the little guys. Certain aspects are still about the joy and community, but others quickly pull you back in to realize beer is a business. First & foremost. So where is the point where you quit acting like a little guy and accept that you are in fact in another league?<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-eweo5L5W4xo/VK667HwBFWI/AAAAAAAAmhA/6vE4FQxeMFA/s1600/crafty-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-eweo5L5W4xo/VK667HwBFWI/AAAAAAAAmhA/6vE4FQxeMFA/s1600/crafty-1.jpg" height="320" width="294" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://brookstonbeerbulletin.com/craft-beer-vs-crafty-beer-infographic/" target="_blank">Infograph From</a></td></tr>
</tbody></table>
<br />
I don't mean like <a href="http://activebrewer.blogspot.com/2013/02/1001-beers-budweiser-and-beginning-of.html?m=1" target="_blank">the big three</a>. That is a whole different ball game. But the way a business operates and sells across the country. The number of barrels that are produce and sold each year. There is a difference between those just scraping by and those who can essentially rely on their consumers for years to come. This isn't a bad thing. It's just the way things are.<br />
<br />
To me, craft isn't about a <a href="http://www.brewersassociation.org/statistics/craft-brewer-defined/" target="_blank">definition</a>. It's about the way you treat your product and care about your community. While a company may try to separate themselves from corporate beer, does the scale of your brewery not introduce you into that world? The number of breweries or specific off shoot locations you own, do they not paint that picture?<br />
<br />
Even with the Brewers Association defining craft beer and then <a href="http://fivethirtyeight.com/features/is-sam-adams-too-big-to-be-craft-beer/" target="_blank">adjusting the definition</a> to keep the biggest brewers from losing the distinction, I wonder, why does it matter? Even if my favorite brewery went above that line, their beers, again, speak for themselves. No if, ands, or butts about it. Everything they do for the beer community as well as the <a href="http://activebrewer.blogspot.com/2014/06/tour-de-fat-durham.html?m=1" target="_blank">charitable events and support</a> they offer, really goes to show their passion. A side of their character you wouldn't see from those that we do not label with the craft name. And surprisingly enough, at the end of the day, they still need to worry about their profit margin.<br />
<br />
<a href="http://www.dingsbeerblog.com/2015/01/03/ambivalence-indifference-me-beer-evolution-and-stone-in-2015/" target="_blank">These breweries are machines</a>, filled with passionate people. Creating experiences that we all share. Ones we look far into the future for. While I'm not saying they don't deserve to use the title craft, I just feel we are at a point in time where it is not necessary.<br />
<br />
Cheers!</div>
Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com6tag:blogger.com,1999:blog-5731746652801557792.post-26647577651413034952015-01-05T10:00:00.000-05:002015-01-05T10:00:01.052-05:00Draught Beer ProblemsWhenever I go out to a bar, or growler filling station, I always give the brewer the benefit of the doubt that their beer is well made. Even if I don't particularly have a good track record with a specific brewery, I feel that the beer-unknown or an old favorite-is one that will meet certain standards from the production to my glass.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-787PIl3AvGM/VKnsAdIkWwI/AAAAAAAAmbU/V0GQkxdHeJQ/s1600/Beer%2Byes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-787PIl3AvGM/VKnsAdIkWwI/AAAAAAAAmbU/V0GQkxdHeJQ/s1600/Beer%2Byes.jpg" height="235" width="320" /></a></div>
<br />
I would assume that we have all experienced that pint that was just not right. I know the enjoyment of a beer is a combination of many factors; mood, environment, and service to name a few. But there are times when everything you get makes you wonder... "Is this really how it's supposed to taste?" Maybe, but there are other avenues to consider before you just write off a particular beer or brewery forever.<br />
<br />
Depending on the flavors you sense, you could possibly find issues with old and dirty beer lines.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-4CAblrBRPsY/VKnsLI6yyII/AAAAAAAAmbc/Iz4DolCBJ0M/s1600/2429a32323_DirtyBeerLine.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-4CAblrBRPsY/VKnsLI6yyII/AAAAAAAAmbc/Iz4DolCBJ0M/s1600/2429a32323_DirtyBeerLine.jpg" height="182" width="320" /></a></div>
<br />
A lot of these issues are avoidable if the company knows what to look for or if they conduct regular maintenance of their equipment. While some states have laws stating the lines are to be cleaned every two weeks, others don't. In some states, it's the bars responsibility to assure the lines are clean. In others, the distributors. But even with regular cleaning, improper service can cause issues in the flavor of your beer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-nnsa7jNB-78/VKnoEgE9LxI/AAAAAAAAmak/JkpSRsuEohU/s1600/tap2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-nnsa7jNB-78/VKnoEgE9LxI/AAAAAAAAmak/JkpSRsuEohU/s1600/tap2.jpg" height="212" width="320" /></a></div>
<br />
One of my biggest peeves while out drinking, (when I can see the beer poured), is watching the faucet touch the glass and then proceeding to be dipped into the beer. While there may not be issues immediately that's an unhygenic practice and promotes the growth of bacteria; namely Pediococcus and Lactobacillus.<br />
<br />
Pediococcus is typically the bacteria that is associated with a buttery or butterscotch flavor in draught beer, known as diacetyl. Lactobacillus, on the other hand, typically produces sour & acidic flavors in your beer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-IwHmJgSlp-M/VKnoLaM4NJI/AAAAAAAAmas/e6DY4Vq2QfQ/s1600/why-your-beer-doesn-t-taste-right-the-most-common-off-flavors-explained.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-IwHmJgSlp-M/VKnoLaM4NJI/AAAAAAAAmas/e6DY4Vq2QfQ/s1600/why-your-beer-doesn-t-taste-right-the-most-common-off-flavors-explained.jpg" height="217" width="320" /></a></div>
<br />
There is another source of bacteria that can sour draught beer, Acetobactor. The difference in life cycle between acetobactor and the two above mentioned bacteria, is that acetobactor is an aerobic bacteria. While Lactobacillus & Pediococcus are both anaerobic.<br />
<br />
Acetobactor grows in disgusting conditions to begin with. So other than the effects it has on the beer, it's not something a company would want in their draught lines. The main places that acetobactor is found are dirty drains, spill trays, bar tops, & used bar rags... which then make their way onto faucets... and into your beer, through a number of methods.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-T2DuvpjCt6Q/VKn1TPDSWAI/AAAAAAAAmbw/wG6XhRa2emY/s1600/draft-system-perlick-faucet-parts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-T2DuvpjCt6Q/VKn1TPDSWAI/AAAAAAAAmbw/wG6XhRa2emY/s1600/draft-system-perlick-faucet-parts.jpg" height="320" width="213" /></a></div>
<br />
I've had people ask me before, I've even contemplated this myself; Should we tell someone that their beers lines are possibly dirty? Should we send the beer back?<br />
<br />
Before, I was not sure. Maybe I was scared of something... I don't know, but you should never be afraid to send a beer back and tell them about the issue you are experiencing. It can help prevent the problem in the future and some may be excited to hear about it. It could be an issue they had no idea about... But that brings up a whole different set of issues. Though, that more than likely falls on the establishment's policies.<br />
<br />
There are other things that can go wrong with beer and not everything comes from the point of consumption. These are just a few of the common issues you might, (hopefully not), experience. But if you do, you might want to ask how often the beer lines, faucets, & couplers are disassembled and cleaned.<br />
<br />
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com3tag:blogger.com,1999:blog-5731746652801557792.post-64768003762821683502015-01-02T00:02:00.000-05:002015-01-02T09:20:06.831-05:00The Session: The Beer Book That Isn't WrittenIt's been a while since I've posted here. 2013 was a pretty good year on my blog but 2014 was a total wash. What happened? Who knows. A lot of incomplete stories I told from the experiences I lived but what became of them?<br />
<br />
<div style="text-align: center;">
<img src="https://lh3.googleusercontent.com/-a-FmUl6hoDc/UT5QtdZf1PI/AAAAAAAADyg/EeEQevlBt4U/s800/session_logo_all_text_300.jpg" /></div>
<div style="text-align: center;">
<br /></div>
2014 was a great year in beer for me, & 2015 looks like it should shape up quite a bit better. Really, only time will tell but the story needs to start somewhere. Where is that you might ask? Within the pages of the newest book... that isn't written.<br />
<br />
The book doesn't have a name. It doesn't even have a single topic. The only common thread is beer. It's more about what is missing from our community. But this causes a few issues. What is missing for me, may not be missing for you. How is that possible? A story about community that isn't equal across the board? Sounds about like life.<br />
<br />
In the pages of my chapter in this book, one thing I find that is missing is the common thread between beers.<br />
<br />
What exactly do I mean? We all share the same love for beer; just at varying degrees. Even a beer that would be considered technically or stylistically bad is loved by someone. Beers that were once considered the best in the portfolio are looked at as overrated. What happened?<br />
<br />
Have we forgotten what beer was like? The constant evolution of styles and ingredients have lead to the same in the beers we drink. If we can remember their roots, we will not get lost in the world as some have. Though, forgetting where these new and improved beers originated has created a gap that a certain percentage of us see, while the majority of the community doesn't even realize that it exist. Eliminating the thread between past and present.<br />
<br />
I feel that the major craft breweries have noticed this too; getting back to their roots. One thing I predicted for 2015, which we will see if it comes to pass in the next 12 months, seems to already be getting it's feet off the ground.<br />
<br />
While everyone is still trying to get their hands on rare and exotic beers or those brewed with ingredients of the same vein, a few of the more popular craft breweries are taking a step back. They are taking what some might consider a <i><a href="http://queencitydrinks.com/opinion/for-the-love-of-lagers/" target="_blank">huge risk</a></i>. They are adding classic, even historic, beer styles to their catalog; <a href="http://www.newbelgium.com/beer/detail.aspx?id=14ff3c55-588a-4a0e-b44b-e2e3ebf6c869" target="_blank">Porters</a> & <a href="http://www.sierranevada.com/beer/year-round/nooner-pilsner" target="_blank">Pilsners</a>.<br />
<br />
Unnecessary risk? Basic innovation? With <a href="http://beerinhawaii.com/2014/10/23/are-lagers-the-uncool-craft-beer/" target="_blank">the stigma of lagers</a> in our world, and the track record of lagers that were <a href="http://activebrewer.blogspot.com/2013/02/new-belgium-shift.html?m=1" target="_blank">added to portfolios in the past</a>, only those who study and understand beer styles would be likely candidates to initially flock to try these beers... while the uninitiated may pass over them because there is nothing magical about the beers. By holding onto the common beer threads, we can rediscover the passion and ingenuity that sparked the revolution we see today.<br />
<br />
So what is this beer book that isn't written about? What is my chapter within the text or maybe even just a single volume about? The past, present, & future of beer? The missing link in our community? Or the need to sit back, and relax, while we appreciate what simplicity can bring us...<br />
<br />
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com1tag:blogger.com,1999:blog-5731746652801557792.post-36379799392995618702014-07-02T22:53:00.000-04:002014-07-04T10:08:15.766-04:00Beer Camp 118: The Experience Part 1<center><a href="https://picasaweb.google.com/lh/photo/8iH6-XlTci2cRojN3Fy3MWhVrlEB36MwZThn25ZIpbo?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-zDWnHCqwi1M/UspFh7oGEEI/AAAAAAAAPoI/KOvPEm18KB0/s400/20131205_124435.jpg" height="225" width="400"></a></center><br><br>
When it comes to my time at Beer Camp... I really don't know what to say... or maybe how to say it. I feel that no matter what I put down it will seem like I'm being that guy with the <i>really funny</i> story that no one laughs at. And then I would have to follow it up with, "Well, you had to be there.", which is kind of true in this case.<br><br><center>
<a href="https://picasaweb.google.com/lh/photo/sRj-uanzHceb8Spgriv8TGhVrlEB36MwZThn25ZIpbo?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-mSfpA8a34Hg/UspI_tFWTFI/AAAAAAAAPvs/jZHmv0dkqks/s400/1386208416985.jpg" height="400" width="225"></a></center><br><br>
When I arrived in Chico, the first thing I did... well, I checked into my hotel room. But after that! I sent over to Sierra Nevada and got a seat at the bar. The first beer I grabbed was the <a href="https://untappd.com/b/sierra-nevada-brewing-co-christmas-jam-session-ale/493637">Christmas Jam Session Ale</a>, which was a collaboration with someone in Asheville... but that is not what is important... It is just what kicked everything off.
<br><br><center><a href="https://picasaweb.google.com/lh/photo/hWraNZLOSFOKJWPSPO3q2WhVrlEB36MwZThn25ZIpbo?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-YeoJOczM6ak/UspIMBNbGfI/AAAAAAAAPtg/GMGLTIBfQBw/s400/20131204_193525.jpg" height="225" width="400"></a></center><br><br>
After a few more beers, more members of our group showed up, plus the members of Beer Camp 117 we were told to make or way upstairs for a concert in The Big Room... I honestly don't remember now who was playing, but they had a pretty awesome sound and they were different. Even when they were covering popular songs. Beer Camp had not even officially started yet but things just kept getting more awesome and more awesome. Did I mention that after the show, we headed out to a local bar? We may or may not have kicked every Sierra Nevada keg they had there at the time... and possibly raced around the place on Big Wheels... But not before snagging this photo... and we may or may not have ended the night with a bottle share........... but that is enough about Day Zero.<br><br><center>
<a href="https://picasaweb.google.com/lh/photo/OkpAFBKND4d9PR_2nE8RxGhVrlEB36MwZThn25ZIpbo?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-yvRqKW5OpzU/UspIlcG8tCI/AAAAAAAAPuQ/jPbmqkd4nqo/s400/Consumer2013%2520%25281%2529.JPG" height="267" width="400"></a></center><br><br>
Well... morning came. Why would they want to get started at 8am? That makes no sense but we all made it! We started the day by watching all of our videos and a little tour... and beer... But hey, I don't care what time it is ever. QA everybody, QA. It was shortly after this, I got to taste Torpedo straight from the fermenter... I wondered if ever again Torpedo would taste this good. We just got a brief taste of the brewery at this time. The tour was, I guess an introduction to the brewery. There was far more to see than what we saw but we had to "get back" to start discussing and determining our recipe. <br><br><center><a href="https://picasaweb.google.com/lh/photo/FjRRjHpTFnRx-6yJIIO7D2hVrlEB36MwZThn25ZIpbo?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-IAcop_EWP4Q/UspH0h0-mKI/AAAAAAAAPsw/NJD3oE90VhE/s400/20131205_093407.jpg" height="225" width="400"></a></center><br><br>
We had quite a bit going back and forth on the recipe. One of our first ideas, a Saison, was kicked back because of available yeast. We were considering a sour beer... but that got kicked back also, for obvious reasons. We selected a few base styles we wanted to go for but it essentially came down to IPA. Yup. A few of us tried to push for the Wheat Wine angle. We ended up using a bit of wheat in our beer and kicked the ABV up to 8%. We had a huge selection of hops to go with and we discussed what flavors from malt we wanted and even the color, etc etc etc. We even thought it would be cool to age it on Spanish Cedar. Something we were totally able to do, and give this beer it's own flair. <div><br></div><div>The brewers, Abraham and his team, came up with the full recipe based on what we discussed. It came out looking like this. I cannot wait to taste it. My party is coming up very soon!<br><br><center><a href="https://picasaweb.google.com/lh/photo/ccgpikITl1QP-R9aOYKkYdMTjNZETYmyPJy0liipFm0?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-ZebkRyVoobk/U5nEDufS0TI/AAAAAAAAX30/rl7dH3tpRPg/s400/2014-06-12%252011.14.40.png" height="400" width="288"></a></center><div><br></div>This is just part 1 of this epic experience... this was just the morning, and I can't even do that justice here. I don't know a way to help you experience it other than being there. I will try, though. </div><div><div><br></div><div>Cheers!</div></div>Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com2tag:blogger.com,1999:blog-5731746652801557792.post-20952981792223276392014-07-02T09:00:00.000-04:002014-07-02T09:00:10.101-04:00Beer Camp 118: The JourneyWell, this has been a long time coming but with the <a href="http://www.sierranevada.com/beer/specialty/beer-camp-across-america">Sierra Nevada Beer Camp Across America Variety Box</a> and the <a href="http://beercamp.sierranevada.com/">Beer Camp Across America Tour</a> starting up soon, I figured I might as well get this out now. Kind of build up to it and me going to Mills River for the final stop of the tour. So, as annoying as I was... Here is the first part of my 3... or 4... or 5 part mini series on Sierra Nevada Beer Camp! The Journey, The Experience, The Spoils, The Box Set, and then Mills River. I hope you enjoy.<br />
<br /><center><a href="https://picasaweb.google.com/lh/photo/pgqQwhb8J6KYj5Dv2koeemG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-ZTVdC6XgZo0/Uls9Cd02nvI/AAAAAAAAKrw/yq85Qli-5-M/s400/size500_1022_BeerCamp.jpg" height="291" width="400" /></a></center><br><br>
Anyway you look at it, Chico, It's a hell of a town. I mean, I have been there before but this time the experience was like none other. And I really have everyone online to thank for it. I know by the time you are reading this it is either too late or too close but if you can make it out to my party on July 12th in Raleigh... COME OUT!!!! Anyway, you may not know much about Chico other than the fact that is where Sierra Nevada resides. So what is it? Some random college... Yes, but there is more to it. A world of magical mystics and wonder.<br />
<br />
Toward the end of last summer, <a href="http://activebrewer.blogspot.com/search/label/Sierra%20Nevada">Sierra Nevada</a> reopened their consumer <a href="http://activebrewer.blogspot.com/search/label/Beer%20Camp">Beer Camp</a> contest. This was the 3rd year that they have ran the Beer Camp contest publicly. It is usually reserved for people within the industry; bars, distributors, sales reps, yada yada, to explain to them the beer making process and what Sierra Nevada is doing that is innovative and above the rest. They design and brew a beer during the Camp while touring the facilities and tasting everything in sight. When I found out about this contest, I had to enter! But you already knew that, right?<br />
<br /><center><a href="https://picasaweb.google.com/lh/photo/VA1GOcORnWdGAXOzyGa4R-BKkLiIYzbdZtkvt_6yp20?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-hoY3wTKZTyQ/UgFgLLgh48I/AAAAAAAAHB0/mgPoror-enI/s400/20130805_164900.jpg" height="300" width="400" /></a></center><br><br>
The video I put together was called "<a href="http://activebrewer.blogspot.com/2013/10/sierra-nevada-beer-camp.html">The Best Beer In The World</a>" which was pretty much a take on <a href="https://www.youtube.com/watch?v=_lK4cX5xGiQ">Tenacious D's song and video Tribute</a>. After the fact, a buddy pointed out that I probably looked like an asshat because the videos from the rest of the group, and even those who were not fortunate enough to get it, were talking about how great Sierra Nevada's beer is and my video featured me brewing The Best Beer In The World... No help from them... It's a method... It worked in this case. I had a few employees tell me they pulled for my video, so WIN!<br />
<br /><iframe src="//player.vimeo.com/video/74451338" width="500" height="275" frameborder="0" webkitallowfullscreen mozallowfullscreen allowfullscreen></iframe> <p><a href="http://vimeo.com/74451338">The Best Beer In The World</a> from <a href="http://vimeo.com/allenhuerta">L Allen Huerta</a> on <a href="https://vimeo.com">Vimeo</a>.</p>
I submitted my video and then I had about 55 days to spam the internet and ask for as many votes as I could from the world... I am sure you remember that. Especially those of you who blocked or unfollowed, uncircled, unwhatever it is you do. I had a pretty good hold on 4th/5th place until about the last week. I had dropped out of the running and then back up to 9th numerous times. I was freaking out, begging, and pleading to have everyone help me. The worst part of the whole voting process was when they decided to extend the contest another 15 days... especially after I was promising that they only had to vote for me for 3 more days and then I would leave them alone from my constant spam. I was drained at that point. I seriously did not want to go on. But being as close as I was, I was not going to waste this chance.<br />
<br />
The contest ended and I had just made the top 10. Such a relief... but then there was nothing to do for about 2 and a half months... and then, I arrived...<br />
<br /><center><a href="https://picasaweb.google.com/lh/photo/54B2kPaHyO2kaAvA3ukT82hVrlEB36MwZThn25ZIpbo?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-J6PvRhQP1pc/UspI3IGoi7I/AAAAAAAAPuw/tnH31vVdQH8/s400/20131118_114336.jpg" height="225" width="400" /></a></center><br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com0tag:blogger.com,1999:blog-5731746652801557792.post-77455449478224653232014-06-30T09:00:00.000-04:002014-06-30T09:00:08.460-04:00Tour de Fat DurhamThis past weekend, Hop Man, made an Appearance at <a href="http://www.newbelgium.com/events/tour-de-fat.aspx">New Belgium's Tour de Fat</a>. For those of you who don't know, Tour de Fat is essentially a Beer Carnival showcasing New Belgium, sustainability, and their lifestyle and culture when it comes to fun and bikes.
<br />
<blockquote>
A celebration of bikes, beer and community in 12 U.S. cities spreading the good word about the radness of the mighty bicycle and a simple, honest way of living.</blockquote>
If you need a recap of why I would be interested in something like this... You have not been paying attention, but <a href="http://activebrewer.blogspot.com/search?q=new+belgium">here you go</a>. As soon as I got there I started scoping out the park trying to figure out my game plan for the day... Not that I really needed one. It was to only be about excitement and going with the flow and then I ran into this sign.
<br />
<br />
<center>
<a href="https://picasaweb.google.com/lh/photo/UNBwuiTS3sy_jwf4KGTYCigPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img height="400" src="https://lh3.googleusercontent.com/-ewApLDvG36w/U7BPgdwdU0I/AAAAAAAAYi8/6EDuXCt6igI/s400/20140621_112007.jpg" width="225" /></a></center>
<br />
<br />
I guess this set the stage for what I was drinking anyway. I may or may not have been able to score my way into the VIP tent, Thank You Again! So it was cool just being around everyone that was there. I even left with some swag that will be going on <a href="http://activebrewer.blogspot.com/2013/11/stout-day-at-railhouse-brewing.html">many of rides with me</a>. <br />
<br />
<center>
<a href="https://picasaweb.google.com/lh/photo/4AZrkDcKOzqkA7WS77u26igPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img height="400" src="https://lh3.googleusercontent.com/-k0MP6Wjjo04/U7BXJbZde5I/AAAAAAAAYjU/NVO_9ZRuT5E/s400/20140614_192950.jpg" width="225" /></a></center>
<br />
<br />
Tour de Fat kicked off with a fashion show, (actually, it kicked off with a Bicycle Parade that lead to the opening but still...), showcasing the best of the best at the park. I shot a clip of the catwalk as it was shutting down. Take a look here.<br />
<br />
<center>
<br /><br /><iframe allowfullscreen="" frameborder="0" height="281" mozallowfullscreen="" src="//player.vimeo.com/video/99412874" webkitallowfullscreen="" width="500"></iframe> <a href="http://vimeo.com/99412874">Fashion Show.mp4</a> from <a href="http://vimeo.com/allenhuerta">L Allen Huerta</a> on <a href="https://vimeo.com/">Vimeo</a>.<br />
<br /></center>
Of course I came dressed for the occasion, not that it should come as a surprise to you. But after the show, IT WAS TIME TO GET BEER!!!<br />
<br />
Over the course of the day I tried everything that was available at the Lips of Faith tent. I didn't bother heading over to the other but they had Summer Helles over there. I highly recommend finding that on and trying it. Especially those of you who say you don't like lagers. This is one of the best beers I have had in a while and it even falls into the Light Lager category for those of you who always trash it. Just saying. <br />
<br />
<center>
<a href="https://picasaweb.google.com/lh/photo/hdEyWDJ6p1Vpquc3kbToyygPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img height="225" src="https://lh4.googleusercontent.com/-tzfMsilfgWw/U7BPaMCTgPI/AAAAAAAAYi0/VccB5iJ0oHA/s400/20140621_135105.jpg" width="400" /></a></center>
<br />
<br />
There are a few shows, and bands, I wish I would have caught but there were a lot of good people to talk and hangout with. Of course enjoy your company, but if you have the chance to show up to an event make sure you check out as much as possible. They put on a great show. I should have taken photos of the puppeteer. He did some pretty... interesting things that I did not even know were possible. Including a stripping puppet and Homer Simpson on the drums! Pretty epic.<br><br>
There are a few more stops this year, so if you have the chance to get out to them, I suggest you do!
<blockquote><strike>Washington, District of Columbia
Yards Park 5/31/2014</strike>
<br>
<strike>Durham, North Carolina
Diamond View Park 6/21/2014
</strike><br>
Chicago, Illinois
Palmer Square 7/12/2014<br>
Twin Cities, Minnesota
Loring Park 7/26/2014<br>
Boise, Idaho
Ann Morrison Park 8/16/2014<br>
Fort Collins, Colorado
Civic Center Park 8/30/2014<br>
Denver, Colorado
City Park 9/6/2014<br>
San Francisco, California
Golden Gate Park 9/13/2014<br>
San Diego, California
Golden Hill Park 9/27/2014<br>
Tempe, Arizona
Tempe Town Lake 10/4/2014</blockquote>
Now, I could not let you go without showing you what I wore, so you better show me up at the event that you go to!
<br><br><center><a href="https://picasaweb.google.com/lh/photo/MQbLfqwmpoynlA7Va_X59igPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-UZc7SbPKCeY/U7BPkks3fwI/AAAAAAAAYjE/UzE2YerogsE/s400/20140621_110832.jpg" height="400" width="225" /></a></center><br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com2tag:blogger.com,1999:blog-5731746652801557792.post-12700794982656947152014-06-29T13:10:00.000-04:002014-06-29T13:10:26.030-04:00BJCP Tasting Exam<center>
<a href="https://picasaweb.google.com/lh/photo/XCMh3-Yla9XJqRPPBQ9wkWG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img height="221" src="https://lh3.googleusercontent.com/-3f7u_uJFcpA/Uuz45pg0IqI/AAAAAAAASBs/TIW7oDQp6Ys/s800/BJCP.jpg" width="228" /></a></center>
<br />
<br />
After such a long wait, the time has finally come and passed. It has been about a month and a half now and I still have a lot to cover when it comes to learning the history of the styles, etc. but the BJCP Tasting Exam is finally OVER!!! I was stressing a lot about it the first few days to a week or so after the exam but now I am just over it and want my results. Before I wanted an 80 or better, now I just hope I got a 60 so I don't have to test with the updated guidelines... JK!!! I still hope I did great but this waiting period is killing me and seriously all I want is a pass at this point.<br />
<br />
The main advice I have for anyone taking this is exam is to make sure you learn the styles. I know that may sound kind of obvious, but maybe I should phrase it this way. Make sure you know the differences between the styles. You are there to judge each beer presented to you based on what you sense. Not what the guideline says. Write down everything you notice and then afterward, consider what you tasted. The proctor told you this was a Sweet Stout. Was it really? or was it an under-carbonated Oatmeal Stout? There are differences but if you can't pull out what they are, you are stuck taking their word for gold. <br />
<br />
Overall I think I feel pretty good about it but we will see when the results come back. One more thing when it comes to taking the test. Or even when it comes to life: NEVER SECOND GUESS YOURSELF!
<br><br><center><a href="https://picasaweb.google.com/lh/photo/gkZnLPH-k4kPuEe4mIdjqygPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-bHbhf0dxI7U/U7BHBILNyUI/AAAAAAAAYiU/E4UGRd7PmhE/s400/20140412_085617.jpg" height="400" width="225" /></a></center>
<br />
<br />
I showed up on test day not knowing what to expect. I signed in, sat down, filled out preliminary paperwork and just waited... I don't know why I showed up so early. About an hour but I stayed in my car. I got in the testing room about 30 minutes before the start of the exam... Just waiting... I guess it is better than being late. <br />
<br />
I was relieved when the first beer showed up. I feel it set the pace for the whole exam. The category was 1A: Lite American Lager. A pretty good one, too. At least I thought it was. Drinking it was honestly just like reading the guidelines. The only thing I knocked that one for was the fact that it was hazy. This is not a style I ever really drink but I would drink several of them no questions asked. People just get so stuck on the BMC is bad kick, that they cannot relate to a good beer in those styles. Just about every beer has its time and place. Lite American Lager included.<br />
<br />
I thought I got pretty lucky with the choice of beers. The remaining styles went as follows; 5B: Traditional Bock, 10A: American Pale Ale, 13B: Sweet Stout, 19A: Old Ale, and 18C: Tripel. Each of those beers had their own strengths and weaknesses and there was only one I found nearly undrinkable. I felt everything was good until the very end of the exam where I finished up Beer Number 6 and had about 10 minutes remaining... That second guessing yourself thing comes into play here.<br />
<br />
<br><br><center><a href="https://picasaweb.google.com/lh/photo/I-Gu6g5oSoZLcIiGwZCBCCgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-PQGKywKhPI4/U7BHH48s7RI/AAAAAAAAYik/dadvdVdbyKw/s400/20140308_085300.jpg" height="400" width="225" /></a></center><br><br>
The Tripel that I thought was pretty awesome, started to taste funky... like really odd. Like odd enough for me to lower my score from a 34 to a 29! I should have left it because it seems I was right in line with everyone that I talked to after the exam before I went back. I guess one beer won't really hurt me when it comes to grading but I was hoping to have all 6 be good. Just to hopefully score fairly well. And who knows what else I may have slipped up on. I thought the Old Ale might have been infected and then I go back to taste it after the exam and it was not as "bad" as I thought it was. <br />
<br />
I did not adjust that score because I had given it a 19. It was a bad example of an Old Ale, regardless. Other examinees I talked to scored it right in line with me or in the low 20's, so I am not too worried about that... unless it was not infected and I get knocked for that. But it is still only 2 beers out of 6... I feel I nailed the other exam beers and I was not too far off here, even with my changes or perceptions. <br />
<br />
I will send out an update as I get my results back, but don't expect to see that for another two or three months... or so I hear. Twitter or Google Plus will probably have the first look at that, but that is like breaking news. Until then, <br />
<br />
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com0tag:blogger.com,1999:blog-5731746652801557792.post-43644206378208137912014-05-15T22:23:00.000-04:002014-05-15T22:28:34.242-04:001001 Beers: The Final Catch Up...Ok, so this 1001 Beers post is not going to follow my normal format.... honestly, it will be almost formatless... I know I said this before... but... I plan to keep up from now on............ Ok, now that this is out of the way, lets check out what I have had.<br />
<br />
<a href="https://picasaweb.google.com/lh/photo/tvCmUZtyAjGivZFK4DkMACgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-dKZ9c-XYsHk/U1WlH1_tU5I/AAAAAAAAV7A/XkWv7LiZY7Q/s144/20140326_115830.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/TxGXmu690j3cM2Ww1EQXVSgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-_eAUOpMDKzY/U1Wljgg8ZOI/AAAAAAAAV78/WkD2IjryF1Q/s144/20140221_233901.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/DUthxfpS3PLZKlOYfxls4ygPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-HBh2OtO8rWY/U1WlapWyFhI/AAAAAAAAV7s/6CRGHk7fbK0/s144/20140304_113439.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/Xj_58mmIZlfM27EyM5C58igPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-CsLYe5DLIPA/U10Y5xs9_qI/AAAAAAAAWJ0/8S_FkAdctD8/s144/1394155522976.jpg" height="144" width="86" /></a><a href="https://picasaweb.google.com/lh/photo/HcOJRgZhDwTRESEgw1q6lCgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-cpdVd07sF_Y/U1Wk7fxeNwI/AAAAAAAAV6k/TGrLAitqgqk/s144/20140405_111401.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/4lDt4OFP44LtwCpMRMHkQCgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-WthJ0V-kbYg/U1WlD8pk_fI/AAAAAAAAV60/NH9UZF-meBg/s144/20140328_143557.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/YAwy3uaYT7yIg6_F2lvgOygPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-FkdAeu0E410/U1WlAGjQIKI/AAAAAAAAV6s/5i8DgAOAGQw/s144/20140403_163817.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/kWRh_jNHxwj26qA7AHkPJigPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-OBbXymgJP68/U1WkmSEe2QI/AAAAAAAAV6E/P2O-SCIcx0E/s144/20140405_140024.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/o_9BvHJX5Y39w8VHN2_wQSgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-xsdWw1D7VAU/U1WkIHH7FEI/AAAAAAAAV5M/mBRulmKH3QI/s144/20140406_192623.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/AfPyrLJf2T9OdtS6MRVAjygPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-Z2xWBjDFWF0/U1WkQipNe3I/AAAAAAAAV5c/rHxVEyzkK9o/s144/20140406_153430.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/XOBwsCb4eITPlv13JENVECgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-BpQOlmad1VQ/U1WkUm2G2XI/AAAAAAAAV5k/x3CtkxCJsWg/s144/20140407_103703.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/laHnNp9Oj1khpdv66SnTMigPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-hoLM_J9FJsc/U1Wj-3nDfbI/AAAAAAAAV48/YDqaiatvtZE/s144/20140408_172806.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/ZGk30aYmRDY6tbi8dI1OASgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-K11nsGVpRrE/U1Wj1ASD0GI/AAAAAAAAV40/ye3isJaWA1c/s144/IMG_4956.jpg" height="144" width="144" /></a><a href="https://picasaweb.google.com/lh/photo/FtgsJOEFzlC1LlOB9M5nPigPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-Rjt0dkG5yXg/Uqvy8BHXfWI/AAAAAAAANTw/EH9_lIgxpuc/s144/20131209_193130.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/dSmW5OsoRLeXQTeU34xERSgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-k_ZE2Mk4ZOA/Uq2sMuL5fuI/AAAAAAAANZA/7EzwKbMmAic/s144/IMG_7260.jpg" height="144" width="108" /></a><a href="https://picasaweb.google.com/lh/photo/3JG4rHOHoZUfsgMrMFAZMSgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-WH7ZCrriloA/UruyHlxg3GI/AAAAAAAAOUA/IyM6WHK61wg/s144/20131225_111025.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/74BAESapjruQXD1RWr3QUigPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-Vxjl7oiPOdg/UruyENp83QI/AAAAAAAAOT4/Cp39sOkF7JQ/s144/20131225_125208.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/pw7STx2UrpWCknVFFkJzZCgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-D6Yz0ICq8yw/UruyArRDGYI/AAAAAAAAOTw/Muo1WxffxFk/s144/20131225_135610.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/Eb6xEbTOM5Pwt5rj_N05KSgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-Y7D3eTmdLbs/Urux89XOWvI/AAAAAAAAOTo/G7IdtMNAp1s/s144/20131225_154252.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/TCCDPkpBx2GHNXUax_rfzigPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-RfYMbzs4Tuc/Urux4v5iHOI/AAAAAAAAOTg/TuFQHUmYPN8/s144/20131225_173139.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/Fpz4FN5kCKuz3PG5q1_WIygPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-idatXnxl3cY/U10aItfz95I/AAAAAAAAWK8/wylzlCyyjx4/s144/20131207_114838.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/Py2q20iuyIvVbHYX01kECigPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-xGUVxblHx1M/U1WkYg2XwRI/AAAAAAAAV5s/ZsnQRBVjvlY/s144/20140406_122854.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/vrkLnhRGBPfQzg7coV635ygPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-gsW1NSiw2Ek/U1WkC8-ij6I/AAAAAAAAV5E/PvjsN-bqztI/s144/20140407_132624.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/m9LHe9uoS3PSIkhZdbVwtigPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-DuBNuA18Xio/U10d2yJXDdI/AAAAAAAAWMQ/Oj_NGyd7W1g/s144/20131207_113026.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/lC3HYuL2CJUCSMEks4mz7ygPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-zIQOul0eCaY/U10eYOrF5hI/AAAAAAAAWMc/zmQFcCP-72w/s144/20131208_123224.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/YmnnhFprMr8u8Df_3T59aigPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-6lH6VcUwW8s/U10ejVex6_I/AAAAAAAAWMk/iVjtWzwIRzg/s144/20131208_125347.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/8-TVM7m3LSOXqEk6XsZlYCgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-aZvumSDUZh0/U10fD5-yKcI/AAAAAAAAWMw/UQoyOx-VDPI/s144/1386103384809.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/kUXgAj3P8o--C7zHSHTsxSgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-sk-nv2sZ8dE/U10fL4boDqI/AAAAAAAAWM4/ptmvGi0Y9zc/s144/14%2520-%25201.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/SbjOU0O0ZRLk8UoUgIXTnCgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-ytKAUsObDV8/U10f1_6RV-I/AAAAAAAAWNA/8-qEQ_iMn-M/s144/13%2520-%25201.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/IbEWWpFwjqs3a_Z8ifcpVSgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-CJkk_dV860I/U10kG82jDGI/AAAAAAAAWNM/oOduxncRMlA/s144/20131002_115701.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/rR55PYOYqBml1ziUnuTAOigPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-XRhXV77zSpI/U10kY1Is8RI/AAAAAAAAWNU/SswtkXWfLVc/s144/20140327_193844.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/m57WF0tyae02HE-qVV4S4SgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-OnUCBaB9NTU/U10korRsKzI/AAAAAAAAWNc/afLpI2qupYs/s144/20140306_174338.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/BVmTUWczwm24_q0txx4jiCgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-x3n2M38YIIk/U10r5CIlX2I/AAAAAAAAWN8/PK_dhnCTwY0/s144/20140125_155348.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/7_BIvS1q4KFGhJBzUXH3DSgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-IgL2YfeAHjY/U10r57oqgmI/AAAAAAAAWOA/ZHWo8cRO8S8/s144/20140202_104610.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/9h-GKzM1M_uJFWAYCezteSgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-ZKbF03e65g8/U10r5Qhyu_I/AAAAAAAAWN4/NQHzYnncapc/s144/20140205_184837.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/lnbhFTbMEzHWwgTt6Glh9ygPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-C8fnt7jh_Bc/U10wzrrrfXI/AAAAAAAAWOU/yhNFprmbFak/s144/13%2520-%25202.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/SJpDidEdE0my125ifERG5igPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-VtfFppV6GjA/U10w4lZE7qI/AAAAAAAAWOc/RbbTKshduUE/s144/13%2520-%25201.jpg" height="144" width="81" /></a><a href="https://picasaweb.google.com/lh/photo/TR4lTgajleNM7e2OqEuLNCgPOlfe4ZOibUoFJ7qENEk?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-F5ImC_vtiJs/Up0Ww3IwUKI/AAAAAAAAMu8/MuGLgQdHsIY/s144/20131129_192937.jpg" height="144" width="81" /></a><br><br>
Any questions, please ask. #SuperLazyStatus #IllFixIt
<br><br>
xxx Beers Left To Go!
<br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com2tag:blogger.com,1999:blog-5731746652801557792.post-85391453286786534702014-04-21T19:23:00.000-04:002014-04-21T19:23:08.538-04:00Brewing The BJCP: Categories 10 & 6It's been a long time since I have been here... Quite a long time... at least I am on the same focus as I was the last time I wrote. The <a href="http://www.bjcp.org/index.php" target="_blank">BJCP</a>.<br />
<br />
One update about this whole thing, though. I take the Tasting Exam May 17th! That is just a few weeks away... I feel pretty confident about Categories 14 and under. I mean, I can still learn a thing or two about the styles and a lot about the history, but I feel pretty good. 15 through 23, however... I guess some of them are pretty straightforward. For 20-23, essentially you have to know how the ingredients within them affect the base beer. There are some styles within those categories that are all their own, but again, I said I need to study.<br />
<br />
<center>
<a href="https://picasaweb.google.com/lh/photo/l1ldZ0m_sf7Ljzy4GZQmMmG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img height="225" src="https://lh5.googleusercontent.com/-QmNudSmzRUA/U1Wjz_rgQjI/AAAAAAAAV4s/vexWB4mkNKU/s400/20140421_095826.jpg" width="400" /></a></center>
<br />
<br />
I am going to be getting into the categories again, shortly. But for now, I guess this is a good time to start a new goal for my brewing... or at least something I thought about doing. Maybe not a goal, per se. I want to brew at least one beer from every style of the BJCP guidelines. I guess I started with one that a lot of homebrewers do, but for no other reason than at a recent competition I won a 5lb bag of Belma hops from Hops Direct... 5 POUNDS! I can't imagine using it all in a reasonable amount of time, so I may end up giving some away. I went with a Single Hop Belma, American Pale Ale, (<a href="http://www.bjcp.org/2008styles/style10.php#1a" target="_blank">Category 10A</a>: Check) to be my first beer... and since I had two empty carboys, I thought that an American Wheat with Belma might also work... only one way to find out, right?<br />
<br />
<center>
<a href="https://picasaweb.google.com/lh/photo/XsVNYGOwqDP1w_I2l8tOZGG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img height="225" src="https://lh3.googleusercontent.com/-y8zSOy0TYwg/U1WloZxISrI/AAAAAAAAV8E/9kuBoZymSLs/s400/20140413_105127.jpg" width="400" /></a></center>
<blockquote class="tr_bq">
A very clean hop, with a very orange, slight grapefruit, tropical pineapple, strawberry, and melon aroma.</blockquote>
This batch is also the first time I had everything right in order to brew on my new system. What was funny about this brewday is that it was the day after "Stouterday". A few of us got together at <a href="http://thisiswhyimdrunk.wordpress.com/" target="_blank">Bryan's</a> and... well, I think this photo says it better than anyway I could have.<br />
<br />
<center>
<a href="https://picasaweb.google.com/lh/photo/BddsnDn3Cg4UhZsPQV04NGG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img height="225" src="https://lh3.googleusercontent.com/-ikjZcty1oFc/U1WjUIEB7qI/AAAAAAAAV30/D6-vi3TmSLY/s400/20140420_073426.jpg" width="400" /></a></center>
<br />
<br />
Now imagine that photo with a game of Cards Against Humanity... and Judge Dread... and... well, yeah...<br />
<br />
Now that we are past that... I drove home the next morning with a slight headache. It seemed to get worse though when I started brewing. It was never really bad, but it took some coercing of my liver to make it go away...<br />
<br />
The brewday started out slow just because I wanted to be sure everything was perfect. I mean, this was my drool stands first major showing. It had to be perfect. I pulled it out a few days earlier to run water through it all. I figured out where I had issues and fixed what I could then. Obviously brewday would present with real life challenges.<br />
<br />
<center>
<a href="https://picasaweb.google.com/lh/photo/_sYWE5O5aJu_t1yXY7FNEWG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img height="225" src="https://lh3.googleusercontent.com/-ZRvEFCc2jaQ/U1WmcZ0g2FI/AAAAAAAAV8Q/m1N68XzRo0g/s400/14%2520-%25201.jpg" width="400" /></a></center>
<br />
<br />
Everything was going smooth up until the point when I decided I wanted to Mash In... typical, right? Nothing major happened I just realized that I FORGOT TO PUT IN THE CAMPDEN TABLET! I realized as soon as I finished mixing the mash and getting the pH. I sat down then shot up and went to crush the tablet. I typically put half of one in my strike water and the other half in my sparge water... Now that I am fly sparging instead of batch, I guess I have to remember to treat my whole volume. I just need to get my third Keggle back. I dropped it off at a shop to have some work done on it... anyway, I put the whole tablet into my mash tun and then crushed a second one into my sparge water... hopefully it worked out...<br />
<br />
Everything else worked out perfectly until the very end. I got my pump all hooked up and I was ready to flow the wort through my plate chiller... for some reason, after I turned it on, nothing was flowing... I thought maybe there was an air pocket inside the motor, so I flushed it out. I thought maybe the elevation of the pump was not at an acceptable level, I thought maybe my false bottom was clogged because I typically use all leaf hops but today I was using pellets. This was also my first time using a false bottom. I typically use a Bazooka Screen in my brew kettle, and I know how pellets can gunk that up and mess up everything... the issue... I forgot to open the outlet valve on the pump... Yup...<br />
<br />
<center>
<a href="https://picasaweb.google.com/lh/photo/6AMerX82EqefIPWFqy-r_GG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img height="400" src="https://lh5.googleusercontent.com/-WUoWjKYs_z0/U1Wjl4v8-eI/AAAAAAAAV4U/0frF2DT1OQc/s400/1398039587141.jpg" width="225" /></a></center>
<br />
<br />
So for this batch, I used the BeerSmith suggested profile for my system. I obviously made some edits to the profile but nothing I was not sure of... I ended up with about 7 gallons of wort... I hit my gravity dead on, 1.052... so there's something... I just had way too much volume. I ended up racking some off until there was room in my carboy and then pitching my yeast before bed. I spent a bit of time preparing for my American Wheat Ale, (<a href="http://www.bjcp.org/2008styles/style06.php#1d" target="_blank">Category 6D</a>), brew the following day.<br />
<br />
Honestly, there isn't much to talk about with the brew for the American Wheat. It was a very calm day, I ate the contents of my Easter Basket; Cascade hop candy, chocolates, a Brubar, and oh, I forgot to add the second half of campden tablet to my sparge water... I need to get my keggle! I never forgot before, but I used to do everything inside when I brewed... well, besides the brewing. I used to get all my water from inside, crush my grain, etc. etc.. etc... Now, I own a food grade hose, i.e. collect all water outside and other things. I guess I need to put it in a more obvious spot. I remembered initially, but oh well... I will get this worked out. Who knows, it may not be an issue. I should get one of those RV filters for my hose... yeah... that will work...<br />
<br />
<center>
<a href="https://picasaweb.google.com/lh/photo/gbUHnOx2G-Udp5vRg8_SMWG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img height="225" src="https://lh3.googleusercontent.com/-WyvsZWbv88w/U1WjZ9xiL_I/AAAAAAAAV38/QE1zRmph1po/s400/20140420_101913.jpg" width="400" /></a></center>
<br />
<br />
Again, the calculations in <a href="http://beersmith.com/" target="_blank">BeerSmith</a> were a little bit off. My volume was a little high, but not like the brew before. I missed my gravity by a few points, Target: 1.050 Actual: 1.048 before adding the starter, 1.046-ish after. I'm not worried about it. I'm just looking forward to a nice, easy drinking, wheat beer... that I used 50% wheat in... so glad I had a ton of rice hulls just sitting around.<br />
<br />
I guess my next brew is revisiting <a href="http://www.bjcp.org/2008styles/style06.php" target="_blank">Category 6: Light Hybrid</a>s. On May 3rd, for the <a href="http://www.homebrewersassociation.org/aha-events/national-homebrew-day/" target="_blank">AHA's Big Brew Day</a>, I will be brewing a Kölsch, (Category 6C)... or a Kölsch Style Beer... whatever. I'm brewing it! I'm using a <a href="http://www.northernbrewer.com/shop/german-kolsch-malt.html" target="_blank">Kölsch malt</a> that is made in/around Köln and a <a href="https://www.wyeastlab.com/rw_yeaststrain_detail.cfm?ID=144" target="_blank">yeast </a>from one of the breweries there... Also,<a href="http://www.homebrewtalk.com/wiki/index.php/Category:Hallertau_and_Hallertauer_hop_varieties" target="_blank"> GUESS WHAT NOBLE HOPS I'M USING!!!</a> Besides the water, everything is coming from an authentic source... Now lets hope this stands up to the great examples I have had...<br />
<br />
<center>
<<a href="https://picasaweb.google.com/lh/photo/a07N3M_ilX6njc5U48n7XmG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img height="400" src="https://lh5.googleusercontent.com/-toE9fcZpU-4/U1Wjp3-oIXI/AAAAAAAAV4c/iLaVeHxNlkM/s400/20140421_143649.jpg" width="225" /></a></center>
<br />
<br />
I'll post back with updates on the beers and also information about the style guidelines for them. In the meantime..<br />
<br />
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com4tag:blogger.com,1999:blog-5731746652801557792.post-72103873282243100762014-02-03T14:43:00.001-05:002014-02-03T14:48:42.781-05:00Learning The BJCP: European Amber LagersAs some of you may know, I'm planning to take the BJCP Tasting Exam in a few months. So, I thought I would share my "hardcore" lead up to that here. Granted, the information that I'm posting is not necessary for the tasting exam but this is the way I learn and it should be helpful to those in the future and to those who just want to learn more about beer. I plan to go into each of the categories, and I will probably make posts on different specific topics. But this is just the start. So, here we go!
<br />
<br />
<center>
<a href="https://picasaweb.google.com/lh/photo/XCMh3-Yla9XJqRPPBQ9wkWG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img height="221" src="https://lh3.googleusercontent.com/-3f7u_uJFcpA/Uuz45pg0IqI/AAAAAAAASBs/TIW7oDQp6Ys/s800/BJCP.jpg" width="228" /></a></center>
<br />
<br />
<center>
<b>European Amber Lagers</b></center>
<br />
<a href="http://www.bjcp.org/2008styles/style03.php">Category 3 of the BJCP covers European Amber Lagers</a>. The two Subcategories take you into the world of the Vienna Lager and Oktoberfest/Marzen. I think I may have picked a bad time to start studying, because while it is easy to find a Vienna Lager, I missed out on Oktoberfest season. I know I had some good ones, though. <br />
<br />
In short,<a href="http://www.bjcp.org/2008styles/style03.php#1a"> The Vienna Lager (Category 3A)</a>; is a soft, elegant, dark golden to light brown beer with a maltiness that dries out in the finish to avoid becoming sweet, with a nice toasted character. This doesn't really tell you much, but when you think about some that you may have tasted before, it all makes sense. <a href="http://www.crownimportsllc.com/ourbrands/negramodelo.htm">Negra Modelo</a>, <a href="http://dosequis.com/the-beer">Dos Equis Amber</a>, & <a href="http://www.samueladams.com/craft-beers/boston-lager">Samuel Adams Boston Lager</a> are the beers I picked to sample.<br />
<br />
The Vienna Lager was first introduced by <a href="http://en.wikipedia.org/wiki/Anton_Dreher">Anton Dreher</a> after he and, <a href="http://www.beerhunter.com/documents/19133-000255.html">Gabriel Sedlmayer</a> first recognized that there was an actual difference between <a href="http://en.wikipedia.org/wiki/Saccharomyces_cerevisiae">ale</a> and <a href="http://en.wikipedia.org/wiki/Saccharomyces_pastorianus">lager</a> yeast. Though, the Pilsner was the first traditional lager beer.<br />
<br />
In the 1830's Dreher produced the first amber lager when he wanted to combine the crispness of a lager with the color of an English Pale Ale. He named the style after the suburb of Vienna where his brewery was located, <a href="http://en.wikipedia.org/wiki/Schwechat">Schwechater</a> Lagerbier.<br />
<br />
As time went on, the Vienna Lager style started to die off. They say that it went entirely extinct in Europe after World War I. Immigration kept the beer alive elsewhere. As brewers were moving to the United States, they brought with them the styles that they were accustomed to and made necessary changes to incorporate local ingredients. Due to the number of brewers established in the North and Midwest, the brewers carrying this style decided to go South; some into Mexico, Central, and South America. At this time refrigeration was a real thing and it made industrialization and brewing lager beer more accessible. <br />
<br />
Prohibition killed the style in the United States, but it did not effect the Mexican culture surrounded by this beer. It even became a traditional part of their culture. Over time though, some examples of the style began to see the use of adjuncts. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/IO2-oLeJPOsRD4pPMheDCWhVrlEB36MwZThn25ZIpbo?feat=embedwebsite" style="margin-left: 1em; margin-right: 1em;"><img height="400" src="https://lh6.googleusercontent.com/-V1195S7uIVY/UspI-uUxR7I/AAAAAAAAPvg/7q81gRCJfcU/s400/1386103384809.jpg" width="225" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
Dos Equis Amber</div>
<br />
The characteristics of this style that should be noted while judging a <a href="http://www.bjcp.org/2008styles/style03.php#1a">Vienna Lager</a> are:
<br />
<blockquote>
Aroma: Moderately rich German malt, light toasted character, low to no Noble hop aroma, clean lager character, i.e. no yeast character, and <b>THE AROMA OF CARAMEL IS INAPPROPRIATE</b>.<br />
<br />
Appearance: Light reddish amber to copper color, brilliant clarity, & large, off-white, persistent head.<br />
<br />
Flavor: Soft, elegant malt complexity. A toasted character but <b>no roast or caramel flavors</b>. A firm enough hop bitterness to provide a balanced finish. Low to no Noble hop flavor. No Fermentation Characteristics. Fairly Dry Finish with both malt and hop bitterness present in the aftertaste. There should be no other flavor characteristics.<br />
<br />
Mouthfeel: Medium-light to medium body, moderate carbonation, slight alcohol warmth is ok, a gentle creaminess, no astringency, smooth with a moderately crisp finish.</blockquote>
<b>*NOTE*: These are the baseline characteristics for the style. There is room for variation but you must also know what is inappropriate. Read into, and understand, the guidelines. Not only the guidelines.</b><br />
<br />
<center>
<b>Oktoberfest & Marzen</b></center>
<br />
<br />
Everyone always asks why <a href="http://www.bjcp.org/2008styles/style03.php#1b">Oktoberfest (Category 3B)</a>, is held in September, so I thought I would go into that a little bit to start. <br />
<br />
The first Oktoberfest was October 12th, 1810. It was held as a celebration to <a href="http://en.wikipedia.org/wiki/Ludwig_I_of_Bavaria#Crown_prince">Crown Prince Ludwig</a> and his marriage to <a href="http://en.wikipedia.org/wiki/Therese_of_Saxe-Hildburghausen">Princess Therese of Saxe-Hildurghausen</a>. The celebration went on almost annually. In 1819 it was declared that it would be held annually. They extended the total time of the festival and bumped the dates up a couple of weeks to take advantage of the better weather in late September and early October. There were some years where it was cancelled due to war or disease, but it held on strong over time and is now probably the biggest beer festival in existence. <br />
<br />
Marzen was a German term that classifies any strong, "keeping" beer, that is brewed in March and stored for the length of the summer. Marzen and Oktoberfest are now essentially one in the same. The Oktoberfest style is defined as, "Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying."<br />
<br />
Marzen is what was thought be served at the original Oktoberfest celebration and throughout the time until Josef Sedlmayr, in 1871, first created the beer. It is unknown if he originally intended for this beer to be used at the festival, but it was sold there and became extremely popular. Other breweries began to brew the Oktoberfest style and further increased its popularity. By technicality, only beers brewed by Munich breweries can be called Oktoberfest and all others must indicate that it is just in such style. <br />
<br />
<center>
<a href="https://picasaweb.google.com/lh/photo/hfg99ZdivU_J-VFEngMxgRlMkh6iJh-tC-MpzC6s6-A?feat=embedwebsite"><img height="400" src="https://lh3.googleusercontent.com/-pTay3PnO2iM/UFJkpaabN1I/AAAAAAAACOs/hTGtoihs0pE/s400/imagejpeg_4.jpg" width="300" /></a></center>
<center>
This is an Oktoberfest, I promise.</center>
<center>
</center>
The characteristics of this style that should be noted while judging a <a href="http://www.bjcp.org/2008styles/style03.php#1b">Oktoberfest</a> are:
<br />
<blockquote>
Aroma: Moderately rich German malt, light to moderate toasted character, <b>NO HOP AROMA</b>, clean lager character, i.e. no yeast character, and <b>THE AROMA OF CARAMEL IS INAPPROPRIATE</b>.<br />
<br />
Appearance: Dark gold to deep orange-red color, brilliant clarity, & large, off-white, persistent head.<br />
<br />
Flavor: Initial malty sweetness, distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Clean lager character with no diacetyl or fruity esters. Balance is toward malt, though the finish is not sweet, moderately dry. <b>NOTICEABLE CARAMEL OR ROASTED FLAVORS ARE INAPPROPRIATE.</b> <br />
<br />
Mouthfeel: Medium body, medium carbonation, creamy texture, and smooth. Fully fermented, without a cloying finish.</blockquote>
<b>*NOTE*: These are the baseline characteristics for the style. There is room for variation but you must also know what is inappropriate. Read into, and understand, the guidelines. Not only the guidelines.</b><br />
<strong></strong><br />
If you are studying for this exam and you have any questions, or need help, please let me know! I have quite a few resources I am using that I can share. It may even help me along in the process!<br />
<br />
Two good sources for information are the <a href="http://www.unyha.com/index.php/competitions/bjcp-judge-training.html">Upstate New York Homebrewers Association,</a> and of course, the <a href="http://www.bjcp.org/">Beer Judge Certification Program's</a> Website.<br />
<br />
Next Up: You Will See.<br />
<br />
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com6tag:blogger.com,1999:blog-5731746652801557792.post-35594199693945218262014-01-30T19:44:00.000-05:002014-01-30T20:08:28.512-05:00Craft Beer Growth?Right now is a time where all in the beer world is golden. Some even say its <a href="http://abcnews.go.com/blogs/lifestyle/2009/07/beer-is-recession-proof/">recession proof</a>. Your neighbor, who used to only drink American made lagers or fancy imported beers whose names you cannot pronounce, is jumping into the game; opening a brewery simply because it is a great investment. There is even a chance that your favorite brewery has reached capacity and now has to make the ultimate decision; Stop where we are and let our product and fans speak volumes for our business. Or take route number two and expand, increase production, or even move to a secondary location.<br><br>
Several breweries are at that point now and both decisions have been made. Both <a href="http://beerpulse.com/2013/08/russian-river-brewing-maxes-out-capacity-has-no-plans-to-expand/">Russian River</a> and <a href="http://beerpulse.com/2014/01/hill-farmstead-to-cap-production-at-150000-gallons-a-year-forever/">Hill Farmstead</a> took the ‘stop where we are at’ route. Some are disappointed by this decision, but others respect it and understand what it will do for their local market or the quality of their beer in the future. On the other hand, there are the breweries, such as <a href="http://www.sierranevada.com/brewery/north-carolina/brewery-tour">Sierra Nevada</a>, <a href="http://www.newbelgium.com/community/ashevillebrewery.aspx">New Belgium</a>, and even potentially <a href="http://beerpulse.com/2014/01/deschutes-brewery-now-considering-50-million-expansion-possibly-on-east-coast/">Deschutes</a> that are expanding and bringing their beers into new markets as they do. Some people complain about what this is doing to the local beer scene, even though <a href="http://www.newbelgium.com/community/ashevillebrewery/faq.aspx">New Belgium stated they did not want to interfere</a>, and others are excited to finally get their hands on beers that were nothing but a rumor... Then there’s me.<br><br>
I have gone across many places in this country for work, enjoyment, and as you suspected, craft beer. I travel not only for the love, but for the fact that I cannot find what I want where I live. Sure, you think I’m exaggerating, but I'm not. What makes this even sadder is the fact that I live in <a href="http://www.ncbeer.org/brewery-map/">North Carolina</a>; home to a number of great breweries and the new location of some of the big shots.<br><br><center><a href="https://picasaweb.google.com/lh/photo/iI4riJQ3VUiOLi_tWryppGG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-jkKRMLq-F_g/Uurw2m6CaHI/AAAAAAAAR8Q/iaucdiRny1w/s400/myers_map.jpg" height="270" width="400" /></a></center>
<br><br>
As you know, <a href="http://brew.oskarblues.com/breweries/brevard/">Oskar Blues</a> is already in town, Sierra Nevada is months away from completion and New Belgium has plans to be open and in production next year. With all the beer these guys are known for, and the big shots from North Carolina, you’d think I'd be set... WRONG!
<br><br>
Okay, sure. I get Fat Tire, Sierra Nevada Pale Ale, and similar beers from other major breweries. But nothing beyond that and a few seasonals. A funny thing, I went into a local store to see if I could find Celebration Ale. You know what I found? Summerfest... IN NOVEMBER! I really don’t remember seeing Summerfest during the summer. Maybe I wasn’t looking hard enough but there’s no excuse. I have contacted other breweries about similar incidents in the past. Is there some reason this is happening?
<br><br><center><blockquote class="twitter-tweet" data-cards="hidden" lang="en"><p>Trying to grab some <a href="https://twitter.com/SierraNevada">@SierraNevada</a> Celebration but all I see is Summerfest... <a href="https://twitter.com/search?q=%23WishIWereInChargeOfMerchandising&src=hash">#WishIWereInChargeOfMerchandising</a> <a href="http://t.co/KNwzKTX8Ha">http://t.co/KNwzKTX8Ha</a></p>— L Allen (@L_AllenH) <a href="https://twitter.com/L_AllenH/statuses/402137327096840192">November 17, 2013</a></blockquote>
<script async src="//platform.twitter.com/widgets.js" charset="utf-8"></script><br><a href="https://picasaweb.google.com/lh/photo/UoBe2BaTXkvoethw-Dhe8GG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-WjmCvuZlMUg/Uurrh0DsoaI/AAAAAAAAR7w/hgxEa_5DDUM/s800/Summerfest.jpg" height="271" width="337" /></a></center><br><br>
While there is great choice and variety in the United States, it only goes as far as consumers will allow it. In this case, I am not even sure it is the consumers fault. On one of my beer-scapades, I drove up to a favorite bottle shop of mine, <a href="http://www.bottlerevolution.com/">Bottle Revolution</a>, and asked them about their distributors and beer availability. I was informed that where I live is kind of a grey area for beer in the state. Distributors don’t even consider ordering or sending much craft beer to the area. This is shocking to me being there are two well established homebrew clubs and over 350,000 people living in this “small” area.
<br><br>
Granted, not all of them are known craft beer drinkers, or even of age but part of this population is a <a href="http://www.bragg.army.mil/Pages/Default.aspx">military base</a>. With people from all over the country, some of whom, have a certain expectation for the beer that they drink. One of the two homebrew clubs was actually set up and ran by service members who cannot get the beer they want. The members come and go as they enter and leave the area. But the passion and love for craft beer stays. So there IS a market.
<br><br>
I really don't know how to explain it but I’ve lived in similar areas before. There are always one or two local craft breweries within a few miles and they make a name for themselves. But for the everyday consumer, i.e. not the obsessed craft beer nerd, unless you were going there for dinner, why do you care? You aren't buying their beer when you go to the grocery store and you aren't sharing it with your friends.
<br><br>
I hear about all this growth and I’m truly excited to see the companies grow... but what does it mean for my town? Nothing? Is it going to be just the same as it was before? Even when it comes to "local" options, I can only get a select few because even those breweries are looking for more lively and thriving markets. No one wants to try an untapped market; they stick to pre-established ones. That doesn’t make sense to me, but what can I do? I make decisions based on what beers or breweries I feel are worth it. Nearly 2500 breweries across the country and the selection, not to mention rotation, in my local stores would not make any enthusiast happy.
<br><br><center><a href="https://picasaweb.google.com/lh/photo/ltaGcg73ReXWk1swnBgBwWG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-mi9Bmq1_mdI/UurvPeKUH7I/AAAAAAAAR78/ckDRh4RQojo/s400/o-CRAFT-BEER-SALES-570.jpg" height="156" width="400" /></a></center><br><center>Only 18 months old and outdated</center><br><br>
I know there is interest, but what is it going to take? Who do I have to talk to in order to bring awareness and better products into my area? I am not even talking about the major, regional brewers right now. What’s it going to take to get a brewer from Charlotte, approximately 120 miles away, to sell their beer where I live? They ship further East than me, as well as further North. Why not here?<br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com5tag:blogger.com,1999:blog-5731746652801557792.post-41826349925373015352014-01-21T13:47:00.000-05:002014-01-21T13:47:06.036-05:00It's Been A While...Yeah, I've only had this blog for a few years but it seems that I go really strong for the majority of the year and then when November rolls around... It kind of dies. Not that I have been taking a break from beer! No, not at all. <br><br>
By this time you should all know that I have been to Beer Camp, even though I have not yet shared my story. I did a homebrew advent calendar... with some intersting beers... I only mentioned those on two occasions. I have been to a few breweries... yet, I have not talked about that either haha. Even a trip to see The SC Beer Fairy... I am really slipping. <br><br>
So, what am I doing now? Studying to take the BJCP Tasting Exam this May!!! Well, I don't techinically have a seat yet. But I am Number 2 on the waiting list. With my experience of people who drop out and talking to the exam proctor, I feel I have a good chance at getting in. I should know by the end of the month or in early February. He said he is going to start collecting the deposits then and that is typically when people back out. <br><br>
I plan to start a post about the categories I am going over... I just need to get off my ass, once again. Until then... I guess BLARG! Lets get a move on it!... and the 1001 Beers I am behind on...
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com6tag:blogger.com,1999:blog-5731746652801557792.post-19892667461416431332013-12-02T18:53:00.000-05:002013-12-02T18:53:17.740-05:001001 Beers: Catch Up 2<b>1001 Beers: Troegs Troegenator, Brooklyn Local 1, & Anchor Our Special Ale</b><br><br>
Again, this time of the year has me a little behind, but I have to get caught up and keep it that way. Though, maybe I should have thought about it from the get go that maybe a post for each beer is a little... whats the word I'm looking for... eh, screw it!
<b><br><br>Beer Number 119: Troegs Troegenator</b>
<blockquote>Troegenator is slightly bronze, a little less dark than a typical double bock. Its bill of Munich malts tend to produce a bit less licorice bite. Smooth and silky, the lager is a sneaky one, its sweetness balanced by Saaz and Hallertau hops and its alcohol well hidden. Because it's so easy to drink, this medal-winning beer has become the brewery's second biggest seller.</blockquote>
<center><a href="https://picasaweb.google.com/lh/photo/VA4ldtf6X1iwKX8ynsI2A2G8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-uO1cGzOUfSU/UoVPMJtytAI/AAAAAAAAL7Y/Ctyoa7KXXqk/s400/IMG_2215.jpg" height="400" width="300" /></a></center>
<br><br>
In this one I got a lot of crazy deliciousness. Cherries, plums, a bit of alcohol character, and a little must. Sweet malt and a touch of spice on the nose. Deep cherry flavors linger well into the finish and the sweetness is cut by a nice bitterness. Very complex but tasty.
<br><br><b>Beer Number 120: Brooklyn Local 1</b>
<blockquote>If you open a bottle of Local 1, you'll find yourself at the crossroads, where Brooklyn meets France, and beer meets wine. This uniquely styled ale is almost impossible to classify; it's refreshing and spicy, like a saison, yet its strength and yeast bite will remind you of a Belgian tripel.</blockquote>
<center><a href="https://picasaweb.google.com/lh/photo/o7SYvPIgSHIam5y2OROsBWG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-TyMcJ52IE-c/UpUz318x-fI/AAAAAAAAMXo/n0slfy2DAsY/s400/20131121_113913.jpg" height="400" width="225" /></a></center><br><br>
This one was a big surprise. I did read about this beer in the book before, but I expected a not very good approach to the whole wine/beer mix thing... boy, was I wrong. It was very wine-like but delicious all the same. I like wine, so that is not why I thought it would be bad. Just the idea got me. Nice fruitiness to the nose, tangerines and sweet, a bit phenolic. You can really pick out the Belgian character and it finished dry. One I will go back to again. Maybe Number 2 will be just as fantastic.
<br><br>
<b>Beer Number 121: Anchor Our Special Ale</b>
<br><br>I was up in Raleigh just having a few beer and found out about this awesome taco place not far from where I was. What really shocked me is they had some craft beer in their fridge. Apparently, this is not common.
<blockquote>Anchor's winter seasonal has an official name--Our Special Ale--but most people, including Anchor's employees, call it simply "Christmas Ale." First brewed in 1975, it was the first new U.S. holiday beer made in modern times, and remains one of the few that changes its recipe each year.</blockquote>
One fact about this beer is that the label changes every year as well. They contract different artist to draw the tree for them and boom! Label!<br><br>
<center><a href="https://picasaweb.google.com/lh/photo/-BJIRGCxAbj2pWdjO6XC2GG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-_ZXwqxEOgYA/UpUz9O6hv1I/AAAAAAAAMXw/giyMaNs6JD0/s400/20131123_144533.jpg" height="400" width="225" /></a></center>
<br><br>
As you can see, I had this beer presented to me very fancily. But it was tasty nonetheless. Very big molasses flavor, full bodied, some slight spice. Not a bad year to try my very first one. I may pick up more of it while I am in San Francisco this week! I mean, why not? I have other Anchor beers to knock off as well!
<br><br>
880 Bottles Of Beer To Go!
<br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com2tag:blogger.com,1999:blog-5731746652801557792.post-56148040118529970042013-12-02T17:32:00.002-05:002013-12-02T17:32:37.296-05:00Homebrew Advent Calendar: Day 2Today we step into a new world! Completely different from the last and I am very much looking forward to it. A Gingerbread Stout. I had one before at White Street Brewing that was fantastic. Real quick, here are some notes from the brewer.
<blockquote>With the weather about to get cooler I was in the mood to try my hands at a Gingerbread Stout. The goal was to end up with a sweet stout, that had a full mouth feel and could provide a little warmth.</blockquote>
The recipe looks pretty involved, so I wonder how that will play out. Some basic stats about this beer,
<blockquote>Brew date: 9/22/2013
Kegged: 10/27/2013
OG 1.088
FG 1.032
ABV 7.38%</blockquote>
Lets get to the tasting!
<br><br><center><a href="https://picasaweb.google.com/lh/photo/5AhpZq_4_2679Y3WPKP8DGG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-ocBqJRMqplY/Upz8wNlQPnI/AAAAAAAAMus/SzVuZUdrDz4/s400/20131202_163147.jpg" height="400" width="225" /></a></center><br><br>
So I may have been in the real of, I was not really paying attention/I didn't care because it's <a href="http://activebrewer.blogspot.com/2013/12/quad-day-take-2.html">Quad Day</a> and I poured it a little overly aggressive. My bad. I got a lot of sweet character on the nose that I am attributing to the lactose in this Sweet Stout. No hops, esters, or anything crazy but there was one aromatic that stood out above all else... Ginger! <br><br>
Let me just say, I LOVE GINGER! So that did not bother me at all. I love how aggressive it was. Whether that was the brewers intention or not, fantastic move. I hate when a beer advertises a specific ingredient and you cannot find it at all. Even something as simple as "Bourbon Barrel Aged".<br><br>
As you can see from the photo, the big fluffy tan head and the beer poured quite clear and deep brown. The first sensation you get while drinking this one is the ginger that is cut by a very roasty/bitter character. Sweet initially but then dries out and finishes slightly astringent, but I would say appropriately so. Creamy full body, perfect carbonation. A little chocolate malt characteristic in there as well. A nice warming character to round it all out.<br><br>
I love this beer and glad it made the calendar. Might have been better on a cooler night, but the Advent Calendar Gods decided this would be the day.<br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com0tag:blogger.com,1999:blog-5731746652801557792.post-50501154487085232142013-12-02T15:29:00.000-05:002013-12-02T15:29:47.435-05:00Quad Day: Take 2<a href="https://twitter.com/search?q=%23QuadDay&src=typd">#QuadDay</a> is back in full force this year! <a href="http://activebrewer.blogspot.com/2012/12/1001-beers-three-philosophers.html">The Second Annual</a> and celebrating one of the most bad ass of styles. There seems to be more interest in it this year and I even had people telling me that it is not a real holiday without an <a href="https://untappd.com/home">Untappd Badge</a>. Well maybe that is the problem... You can't drink what you like without having someone tell you that you have to. That is why we have Quad Day. Glorious words from the Founder of this awesome day. And oh yeah, Happy Birthday <a href="http://www.dailybeerreview.com/2013/12/false-summit.html">Beer Drinker Rob</a>!
<blockquote>Seriously, though, before you get too much into another "beer holiday," keep in mind that this one was invented to basically mock the other "corporate" type evangelistic ones. Just so you know, I don't really give a shit if you drink a Quad or any beer. I don't care if you post pictures or use the hash tag. Drink whatever you want. If you want, go ahead and curse at me in the comments. There will be no fanfare or prizes or badges (at least none I worked on setting up). There are no clubs. Let's just drink some delicious beer!</blockquote>
I got this <a href="http://activebrewer.blogspot.com/search/label/Saint%20Arnold">Saint Arnold</a> Divine Reserve 13 in a trade while trying to procure beers for <a href="http://activebrewer.blogspot.com/search/label/1001%20Beers">1001 Beers</a>. He said, well the ones you asked for are fine but here is some real Texas Beer. Awesome. Just awesome.
<br><br>
<center><a href="https://picasaweb.google.com/lh/photo/_wqL4tpkdcZPXCXq7YvcLWG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-Y1-Nzzb7faA/UpzgwQ2dtRI/AAAAAAAAMtk/Wg7v7qMi_oQ/s400/20131202_143254.jpg" height="400" width="225" /></a></center><br><br>
I also thought that same thing about the beer. Up to light Divine Reserve 13 is a Deep Ruby born with a short lived, bubbly brown head Quad that also boast some amazing clarity. Dark fruits and a bit malty on the nose with a very warming alcohol sensation filling your nostrils, which comes at no surprise since it clocks in at 11%abv.
<br><br>The body is a little thin but the maltiness, plums, a hint of cherry, some very awesome chocolaty notes, and residual sweetness work together fantastically. There is a bit of alcohol warmth keeping all those flavors in check and making me feel oh, so good. The alcohol does not really come through much in the flavor at all and it finishes quite dry. I think this is a great beer to show you just how big and bad a Quad can be. Glad this was my beer of choice this year.<br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com0tag:blogger.com,1999:blog-5731746652801557792.post-33895098582374716832013-12-01T22:54:00.000-05:002013-12-01T22:54:05.056-05:00Homebrew Advent Calendar: Day 1Everyone that has heard me speak of The Homebrew Advent Calendar has been asking all sorts of questions even before I knew all the answers. The easiest thing I have found to tell them is, "Well, it is kind of like a chocolate advent calendar... kind of like my <a href="http://activebrewer.blogspot.com/search/label/Beermas">12 Days Of Beermas</a>, but this time with 24 (actually 25) beers, and instead of them all being commercial(again, like Beermas), they are all Homebrews!<br><br>
Now, how might this work? Do I really have to brew 24 different beers to be able to enjoy one a day until Christmas? The beauty of this calendar, set up by <a href="http://www.bullcityhomebrew.com/">Bull City Homebrew</a>, is that I only had to contribute 1 beer to the calendar... well, 24 beers but you know what I mean. Totally takes out a lot of the work. Now that we have finally reached December 1st, it is time to enjoy the beers.<br><br>
One thing I failed to mention, just like a true advent calendar, you do not know what you are going to get until you open up the door/bottle. Keeps you on your feet and it is a big surprise. More fun than blind pickups at the store. The guys at Bull City gave us two options of how to access the beer information. Everyday there is a thread posted to the forum we are using for the organization of this calendar. The thread contains all the information about the beer we are to be drinking on said day. The part that is up to you, do you want to read the description first? Or do you want to drink the beer first? Which did I choose? Well, it is easier to writ these post while looking at the description and tasting the beer. So that is the route I went.<br><br>
<center><a href="https://picasaweb.google.com/lh/photo/N-b5P4eFjzpP2pwF3kcphGG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-JhiOFtZOeA4/Upv2r8JELGI/AAAAAAAAMsA/EhRUCfUZ7OU/s400/20131201_192443.jpg" height="400" width="225" /></a></center><br><br>
The first beer is a Belgian Special Ale... Not my beer and not really sure what exactly that is, but I attributed it to the Belgian Pale Ale category. ~Shrugs~ The beer started around 1.060, finished 1.010 6.7%abv, used Wyeast 1214 which is a Belgian Abbey yeast and it had a fairly simple base recipe with only bittering hop additions. Notes from the brewer:
The yeast should shine through with a nice red color and decent body for a winter version of a beer I've tried before.
<br><br>
Lets Dive In!!!
<br><br>
Right as I opened up this bottle esters filled the room. It had a very big banana aroma. There was a slight phenolic presence but it was very light and hard to come by. You could also pull out a light beady character but not much at all. No hop aroma as well. I thought the aroma was pretty one dimensional but, again, BIG! A short lived, creamy, very small white head formed on top but it dissipated just as fast as it came and a hazy copper color is what presented itself in front of me.
<br><br>
The very first, and most prevalent taste throughout the beer was a yeasty character. I don't mean like yeast flavors, I mean a big yeasty taste. Past that you get a slight toast in the background, no hop flavor, a bit on the maltier side of the spectrum, light phenols, and a bunch of banana esters. Working with the toasted flavors it was kind of like banana bread. I enjoyed that because I enjoy banana bread and also <a href="http://activebrewer.blogspot.com/2013/02/1001-beers-banana-bread.html">Wells Banana Bread</a>. I thought I caught some light citrus flavors toward the finish but nothing distinguishable as the hop bitterness began to show its way through. <br><br>
A slick, oily mouthfeel, very low carbonation level, a medium body with a dry finish but it proceeded to seem a bit astringent. Slight warmth in the finish as well, but at a very low level.<br><br>
Overall, I thought there were some pretty strong characteristics that detracted from the overall experience of this beer, but it was not a bad beer to start the calendar out on. I thought the flavors seemed pretty one dimensional. The banana and bready characters is what stuck out the most, other than the yeast characteristic that held overhead. The astringency in the finish was also something that detracted from the overall experience. <br><br>I suggested, as well as a few others, to the brewer that he pitch a higher concentration of yeast/make a starter when brewing this again and maybe take another look at the base of the recipe. I am not sure much about the recipe, i.e. fermentation temperature, mash temp, etc, etc, but these are also issues that can possibly be looked at for various reasons in the recipe.<br><br>
Anyway, Day 1 is down! 23/24 more to go! I wonder what else is in store!
<br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com0tag:blogger.com,1999:blog-5731746652801557792.post-37362502958377734872013-11-27T06:00:00.000-05:002013-11-27T06:00:09.645-05:001001 Beers: Catch Up<b>1001 Beers: Green Flash West Coast IPA, Avery Maharaja, & Weihenstephaner Hefe-Weissbier</b><br><br>
So, with preparing for different things, Studying for the <a href="http://www.bjcp.org/index.php">BJCP Tasting Exam</a>, <a href="http://en.wikipedia.org/wiki/Thanksgiving">The Holiday Season</a>, and Heading to <a href="http://activebrewer.blogspot.com/2013/10/sierra-nevada-beer-camp.html">Sierra Nevada Beer Camp</a>, I have not been focusing much time on the blog. I really need to get caught up on my <a href="http://activebrewer.blogspot.com/search/label/1001%20Beers">1001 Beers</a> though because I have so many in the fridge and do not want to open too many more until I catch up. I find it funny that this time last year, I also did not post very much... or the year before... Must be some kind of theme. I also have my Homebrew Advent Calendar coming up... I need to figure out how to work those post since I will be at Beer Camp while I am to be drinking some of those...<br><br>
Anyway, lets get this going.<br><br>
<b>Beer Number 116: Green Flash West Coast IPA</b>
<blockquote>Southern California IPAs don't differ simply because they contain more hops. Since Vinnie Cilurzo brewed Blind Pig Double IPA in 1994, the San Diego style has signaled paler-colored and less sweet beers, but beers that still have the malt character to stand up to plenty of hops.</blockquote>
<center><a href="https://picasaweb.google.com/lh/photo/mzN201rpvAKbU8lA7ibQSGG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-NEDIRtURtuk/UoNdRrEJkEI/AAAAAAAAL10/VAGbxGlNOaw/s400/20131111_075302.jpg" height="400" width="225" /></a></center><br><br>
So, while this passage seems to be about a different beer, it was indeed in the Green Flash section. Anyway, the West Coast IPA was just what they advertised. A big, bold, hoppy IPA. Very aggressive, bitter, piney. Hazy deep orange and a big rocky off-white head. Fruity and floral and a bite of alcohol in the finish. Sticks to your throat. You know what you are walking into based on the name alone.
<br><br>
<b>Beer Number 117: Avery Maharaja</b>
This is one I had before and was not really into it. I mean, it was in no way bad. Just too much for me at the time.
<blockquote>The beer has only been around since 2004, but the idea behind it was inadvertently being planned at the brewery for several years before it came into existence. "The journey toward the Maharaja was actually a long time coming, probably dating all the way back to late 1997 when we first produced Hog Heaven barleywine-style ale," says Avery's marketing director. "Years of brewing and enjoying Hog Heaven made us start asking what the next step was. While Hog Heaven was delicious, we wanted to see if we could make an even more robust, in-your-fave hop aroma and bigger, yet balanced, hop flavor in a beer."</blockquote>
<center><a href="https://picasaweb.google.com/lh/photo/BOx1xG9BNVdki6hP16E00WG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-JTPQwygk_O8/UoNh7f5cNlI/AAAAAAAAL2A/61q1N-CscSE/s400/1384174524479.jpg" height="400" width="225" /></a></center><br><br>
This passage also seemed to be heavy about another beer... hmmm... It is like I picked out these on purpose haha! Sweet, piney, syrupy, malty, a ton of alcohol and citrus. Toasted and smooth but not overly done. Pretty fantastic this go around. Big off-white head on a borderline amber body. It may have been the bit of age it had on it, since it was released in January, but I thought it was amazing where it was at this time... Maybe I should find the next release in a few months and compare...<br><br>
<b>Beer Number 118: Weihenstephaner Hefe-Weissbier</b>
<blockquote>Weihenstephan gets its grains from local farmers, then send them to a malting house where they are transformed into a brewing malt. The Hefe Weissbier is brewed with Hallertauer Perle and Magnum hops and dark and light barley malt, as well as wheat malt. After the ingredients have been mixed and a "young beer" has been created, the liquid is brought to the storage cellar. Located under the abbey garden, the beer sits in large tanks for some thirty days, by which time it is matured and ready to drink.</blockquote>
<center><a href="https://picasaweb.google.com/lh/photo/DkmW0GSxVNk5Vbfq1Bpj12G8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-2_LiweoSgzU/UoNh_F99eHI/AAAAAAAAL2I/CBcZY74nRCw/s400/20131109_145612.jpg" height="400" width="225" /></a></center><br><br>
So, this passage was actually about the beer haha, anyway.... The first pour of this bottle was crystal clear. It was not until I got to the end of it that I realized all the yeast was still there... just needed to be stirred up. Big fluffy white head and a bit spicy on the nose with some citrus. Bitter up front and tingling. Some bubble gum and grassy. Dry finish. Enjoyable for sure.<br><br>
883 Bottles Of Beer To Go!
<br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com1tag:blogger.com,1999:blog-5731746652801557792.post-7706597898082477982013-11-14T06:00:00.000-05:002013-11-14T06:00:06.418-05:00New Belgium: Fresh Hop & YuzuWith the changing season comes changing beer... but this has nothing to do with that. Not really anyway. This is about two beers that have crossed my eyes and my lusting soul recently. I am sure you have heard me talking about them on <a href="https://twitter.com/L_AllenH">Twitter</a> or maybe <a href="https://plus.google.com/u/0/105494396124692010682/posts">Google+</a> but now that I finally tracked them down, it is time to drink them.<br><br>
<a href="http://activebrewer.blogspot.com/search/label/New%20Belgium">New Belgium</a> Fresh Hop! Another Release from the Hop Kitchen Series. The second being <a href="http://activebrewer.blogspot.com/2013/07/hop-kitchen-french-aramis.html">French Aramis</a>, and the first of the 4 for the year was <a href="http://activebrewer.blogspot.com/2013/06/lips-of-faith-paardebloem-pluot-hop.html">Hoppy Bock</a>. I already see people (10) drinking <a href="http://www.newbelgium.com/beer/detail.aspx?id=d8b9a7bb-e0dc-42c8-8c4d-77405deecebc">Rewind</a> on <a href="https://untappd.com/user/LsAles">Untappd</a> but I have not found it yet. Soon... along with my Q4 Folly Pack!<br><br>
<center><a href="https://picasaweb.google.com/lh/photo/RxjVQ9qsyEs368XVLNyS4mG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-neJxgXDj1ac/Una437ViB9I/AAAAAAAALiY/0axkDAoriwM/s400/20131028_121612.jpg" height="400" width="225" /></a></center><br><br>
I totally would have grabbed a bottle of this but it was hard to come by in my area... ok, it is not in my area. I had to travel north again. But oh well, in the name of beer! <br><br>
I guess I kind of hid it in the photo but you can still see it is a very clean, golden ale with a billowy light, white head. The aroma smells of <a href="http://www.newbelgium.com/beer/detail.aspx?id=a2b8952c-2966-4219-bfa6-f4da214e8bf2">Salmon Safe Hops</a>... wait... what?
<blockquote>Salmon Safe Oregon Hops: In a nutshell, it’s all about keeping the water clean at and downstream of agricultural areas. To get the certification, the farmer has to do a number of things, including: only use approved pesticides; only have pesticides applied by trained individuals; plant more than 100 feet from any waterway, have stormwater mitigation so that runoff from the fields goes into the ground and not a waterway. Visit salmonsafe.org for detailed information. </blockquote>
There goes New Belgium and their <a href="http://www.newbelgium.com/sustainability.aspx">Sustainability</a> again. But anyway, out of a pint glass I got a lovely floral aroma that was nice and smooth. A light touch of pine, but I got some really juicy flavors as I moved into this one. A touch of lemon, but mostly bright citrus with a mellow bitterness in the finish. A touch grassy and woody as well. The lacing this beer left behind was very beautiful. Fresh Hop had a nice full body and a great carbonation level. I wonder what this would have been like out of the bottle but I am glad to have had it from a keg.<br><br>
This next beer has caused some stir, an Imperial <a href="http://www.germanbeerinstitute.com/Berliner_Weisse.html">Berliner Weisse</a>? NO WAY!!! But, I had to try it, even if it is out of its normal realm. <a href="http://activebrewer.blogspot.com/search/label/Lips%20Of%20Faith">Lips Of Faith</a> Yuzu.<br><br><center>
<a href="https://picasaweb.google.com/lh/photo/yZEFJSFJfzHCdluL2EfgAmG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-ZazwesigwZU/UnrQvrWXf6I/AAAAAAAALl4/w7PJG3-i4sI/s400/20131028_184935.jpg" height="400" width="225" /></a></center><br><br>
I kind of think I should have put my glass up front... but I guess that is for next time. Another very cleanly presented beer from New Belgium. No doubts about that but how would it live it to the style? Or would it taste well out of style? <br><br>
I found the flavors came across quite light, juicy, and sweet. Now I have never had a Yuzu but apparently they are becoming all the rage. Several breweries have used them now, or at least I noticed it after having this beer. Maybe it was the high gravity of this one but it came across as a bit malty with a medium body. A nice touch of sour throughout that was pronounced in the finish and I am pretty sure in the nose, Yuzu is what I was picking up. A very tasty, tasty brew. Any doubts I had going in were no longer there. <br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com0tag:blogger.com,1999:blog-5731746652801557792.post-20405754967452786952013-11-13T06:00:00.000-05:002013-11-13T06:00:09.464-05:001001 Beers: Celebration Ale 2013It is that time of year again and there are very few beers I wait to see released. Why don't I just let you know what they are for the fun of things.
<blockquote><a href="http://activebrewer.blogspot.com/search/label/La%20Folie">La Folie</a><br>
<a href="http://activebrewer.blogspot.com/search/label/Celebration%20Ale">Celebration Ale</a><br>
<a href="http://activebrewer.blogspot.com/search/label/Double%20Bastard">Double Bastard</a><br></blockquote>
A short list, but hey. I know what I am looking for. A few others are making their way there but we will see how that goes. I have only had the others once or twice, so lets see if they become regulars... even though <a href="http://activebrewer.blogspot.com/2013/02/allagash-fluxus.html">some have rotating recipes</a>.<br><br>
I have had a few Celebration Ales Before. <a href="http://activebrewer.blogspot.com/search/label/Sierra%20Nevada">Sierra Nevada</a> knows exactly what they are doing with it. So, here is <a href="http://activebrewer.blogspot.com/2012/01/1001-beers-sierra-nevada-celebration.html
">2011</a>, <a href="http://activebrewer.blogspot.com/2012/12/1001-beers-celebration-ale.html
">2012</a>, and now we get to have 2012 and 2013.<br><br><center><a href="https://picasaweb.google.com/lh/photo/dl11S0iyDJxlVS4GDVd5smG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-HugDS7ERUvU/UnrRLTDme4I/AAAAAAAALow/5ooR4ZcvBO4/s400/20131101_191641.jpg" height="241" width="400" /></a></center><br><br>
I decided to save a 6 pack every year and only open one bottle from the collection as a vertical year after year. This is going to be my second year and I am so happy with the results so far.<br><br><center><a href="https://picasaweb.google.com/lh/photo/UFVvr2jIeS1CBNpzj0BhImG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-LtaXVjp3Mr4/UnrQ7qRluCI/AAAAAAAALmQ/NEH_a8wkSo0/s400/20131101_191558.jpg" height="400" width="225" /></a></center><br><br>
The 2013 Celebration Ale had an opaque reddish orange hue with a tan to orangish head. Quickly building, and long lasting. Quite a bit of citrus and piney notes in the nose. Quite resiny. Light bready and caramel scents do come through as well. I think this year the hop character may have been a little subdued as opposed to last year, but not to say it was lacking any hop character this year. All of the piney hop character sticks to the back of your throat, bready and caramel notes come through and citrus notes peak in to say hello. Some sweetness as it warms. A nice full bodied ale. One you should not pass up. <br><br><center><a href="https://picasaweb.google.com/lh/photo/NxE9p-shFZqKaZSjqLG-9WG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/--5tNFcVZgws/UnrRHk4HbhI/AAAAAAAALms/FukJFw3sqwM/s400/20131101_191726.jpg" height="400" width="225" /></a></center><br><br>
Since I drank it back to back with a 2012, and I have notes from 2012, I can kind of do a comparison. Though taste from a year of drinking beers can have some effect. It had the same appearance as before. I thought the head a little longer lasting but I guess that could just be a relative adjustment. A lot more of the bready and caramel character came through after a year but it was still quite piney in the finish. I got a lot more citrus as it warmed. <br><br>
When comparing notes from fresh to fresh, year to year, it seems that this years beer is more piney and resiny this year compared to last which had more clean and crisp flavors and had a big, bright, floral hoppiness. I don't think a bad change came about this year or even last years version aged, but it will be great to see how things continue to change. Another look at Beer Number 3! <br><br>
Cheers!
Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com0tag:blogger.com,1999:blog-5731746652801557792.post-84926194340240869372013-11-12T06:00:00.000-05:002013-11-12T12:03:18.665-05:001001 Beers: Mad Elf<b>Beer Number 115: Troegs Mad Elf</b><br><br>
What is better than some new beers to try around the holidays? Well, a new beer to try at any time of the year, really. Though, this one is only available around one time of the year. I happened to get a year old bottle of this one and I would love to taste it fresh, especially after this tasting but, hey. I will take what I can get.
<blockquote>Each season the tiny brewery increases its production, and every year it still manages to sell out before Christmas. Although cherries and honey certainly produce distinct flavors, the deeper character of this hugely flavored ale comes from neither of these ingredients. Instead, it's the Belgian yeast--a Duvel clone--that does the work, slowly fermenting over two months at a relatively high temperature to produce exceptional spiciness. Think pepper, clove, and ginger. Together reminiscent of fruitcake, or perhaps a glass of Malbec.</blockquote>
I did not get much of the spiciness, pepper, cloves, or ginger they discuss. But maybe that is just a side effect of it being aged... or maybe because I happened to be using a lot of nutmeg at this time.<br><br> Mad Elf poured a short lived off white head appeared on top of a deep ruby colored body. Pouring it into the glass, it looked pretty thick, almost like a cough syrup. Sour Cherries and some sweet malts were very pronounced on the nose. There was a vinous alcohol scent on the top as well and a touch of sweetness to top it off. <br><br>
<center><a href="https://picasaweb.google.com/lh/photo/jmog8-qMM03aqL0-F64nTmG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-IQ9fzujqEtQ/Unaxs9D78lI/AAAAAAAALhc/twg58qdD4Vo/s400/20131103_114144.jpg" height="400" width="225" /></a></center><br><br>
On first sip there was a sudden rush of cherries and on the back end a bit of sweetness. I thought it was a tad medicinal at first but it kind of grew on me and that flavor went away. Maybe it was the 11% alcohol by volume that was just doing the talking and tasting for me at that point, but who knows. A light carbonation and a bit of spice and dark fruits to finish it out. Quite a chewy mouthfeel.<br><br>
Like I said, this one grew on me. Glad I got to taste it but based on distribution and price tag, I don't think I will be seeing it again for a while.<br><br>
886 Bottles Of Beer To Go!<br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com2tag:blogger.com,1999:blog-5731746652801557792.post-44375549614971896562013-11-11T06:00:00.000-05:002013-11-11T06:00:13.015-05:00Stout Day At Railhouse BrewingBy now you should have known that Friday, the 8th of November, was <a href="http://www.stoutday.com/">International Stout Day</a>. One thing you may not have know, is that I decided to make Stout Day the date of my <a href="http://activebrewer.blogspot.com/2013/10/one-of-my-new-projects.html">Inaugural Brewery Ride</a> and I would head out to <a href="http://www.railhousebrew.com/">The Railhouse Brewery</a> to kick things off! Though, I have mentioned it a few times over the week...<br><br>
<center><a href="https://picasaweb.google.com/lh/photo/HiKpf7wI85Y1oFudrlbv6GG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-BiaPNaLoUDc/UoBeC-Ug79I/AAAAAAAALsw/ySzo1h_606U/s400/2013-11-09%252014.46.51.png" height="400" width="225" /></a></center><br><br>
Well, the trek out there was 30 miles so we assumed it would take about 2 hours to 2 hours and 30 minutes. Following good old Google Maps... Well, lets just say it had us trying to ride through a compound that only people who do not exist can get into... So, we decided to reroute ourselves and take a road we knew fairly well... One called Longstreet... Yes, the name should tell you a bit about it. We were to ride 18 miles down it before switching off to another road. Sounded easy and simple. I mean sure, we are stuck in the middle of a pit so no matter which direction we left we would have to climb, but I had no idea that at one point the pavement on the road totally went away. <br><br>
I guess I should have being I have been down it for work time and time again, but I never thought about it or considered it for riding. So for about 11 miles we were traveling extremely slow through rocks, clay, very soft white sand... yeah, just everything. My bike was continuously slipping in certain materials, but luckily this way it was essentially down hill and gravity kept me from sinking too bad.<br><br>
I know people do work and train on the weekends, but I did not really think about them doing this on a 4 day weekend. We were passed by a squad of <a href="http://en.wikipedia.org/wiki/Bradley_Fighting_Vehicle">Bradley's</a>, which was the first time one have ever passed me while I was just out for a stroll... Kind of odd, but hey I usually do not see them unless I am working. <br><br>
Anyway, once we got out of the sand we had only 10 miles left to ride... of course, right in front of us were some major hills. We attacked them and arrived feeling great! It took about 2 hours and 49 minutes but we could have killed it if we just would have found a way around to the paved road. Oh yeah, and we rode through a Cemetery...<br><br><center><a href="https://picasaweb.google.com/lh/photo/sZp9Zy5nVVrcnwKz9-gTX2G8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-9ouQF_iByfs/UoBeJ9JN56I/AAAAAAAALs4/7Qdm1LYfZiI/s400/20131108_150928.jpg" height="225" width="400" /></a></center><br><br>
Once we arrived we were greeted by the owner and the marketing director, who I have been talking with for a while about this ride. We got a tour around the brewhouse and the history of each of the members as well as the brewery. We found out that the Railhouse is a Veteran Owned and Operated brewery. Which is totally awesome, especially given this area. Each branch of the military was represented in some way and you could see their pride in that fact just by looking around and the stories they tell. <br><br><center><a href="https://picasaweb.google.com/lh/photo/xBsworTG4511c75knuhMvWG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-XkqlP57Zq5A/UoBiWccEJmI/AAAAAAAALuQ/0HfmNSwC4c4/s400/1383937424.jpg" height="400" width="234" /></a></center><br><br>
The Railhouse Brewery has only been open since December 2010 and their reach is a bit further than I was expecting. I thought it would just be around North Carolina, which is typical around these parts. Maybe even just the Eastern side of the state, which is also typical. But nope! They distribute in Fayetteville, Raleigh, Charlotte, all over South Carolina, and even in an area of New York where the namesake of their K(A)-Bar Brown Ale is located. Seriously, not what I was expecting but that is truly awesome that they can do that given the number of Barrels they produce each year.<br><br>
I will share a few pictures from the brewery but it is something you really have to see. Each of those flags have very significant meaning and were given to the brewery by the people involved in the events of which they came. They even have a wall of honor for those who have fallen in battle. A new one is coming in soon that will pay a bigger tribute to those who fought to defend our nation. Since today happens to be Veterans Day, take a moment to reflect on those who have been there for you and the real meaning behind what today is.<br><br><center><a href="https://picasaweb.google.com/lh/photo/N06KqhIKJpCsZc7-My6uaGG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-lZ2Ib9AUQ_0/UoBeR4BCH1I/AAAAAAAALtI/aoj3RkZU73c/s400/20131108_141832.jpg" height="225" width="400" /></a></center><br><br>
One thing I was not expecting when we got to the brewery is that a second brewing company was on site, <a href="http://www.dirtbagales.com/">Dirtbag Ales</a>! I had no idea that the Railhouse was one of the only breweries in the State that does/allows contract brewing but that is pretty awesome. Talking with the Dirtbag Ales brewers/owners it was cool hearing their story. They have only been in existence since August and both of them were medics, as well. That gave us a few interesting things to talk about.<br><br>
It finally came down to the time to try the beer. They were out of the brown ale, on this trip but hey, it was Stout Day! Though we did get an array of beers, and even one from Dirtbag Ales that was on tap, The Kolsch. I found it interesting that they brewed the beer with Blood Oranges. I should have asked how many pounds went into one batch, but it totally slipped my mind. They were working on an IPA in the brewhouse that day. <br><br><center><a href="https://picasaweb.google.com/lh/photo/STM6XOPcVR4cYm1qJk_hrmG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-pF9KTZDXyxo/UoBeNtb6SMI/AAAAAAAALtA/JmLENzs5ORk/s400/20131108_125514.jpg" height="225" width="400" /></a></center><br><br>
The Kolsch was a bit different from the ones I am used to. Maybe it was the use of real fruit rather than just pulling out esters from the yeast but I feel the bitterness from the hops and the blood oranges played well together. The citrus flavors and even scents on the nose were balanced and made this one quite enjoyable. I am usually on the fence for fruit beers but this is one I would have again. <br><br>
The first beer from The Railhouse was the Pale Ale, which had a clean and crisp though, I picked up very distinct scents of apricots on the nose. Not out of place, just intersting to find that. A nice malt sweetness and light bitterness to balance it out. And only at 11 IBUs.<br><br>
Because it was Stout Day, the next one we jumped into was the Mastiff Oatmeal Stout. I picked up roasted malt on the nose, kind of sharp, which also held over into the flavor realm. Balanced out by a smooth, creamy body to finish it out while not being overly heavy and full. Just flavorful. Apparently this is one of <a href="http://www.ncbeerguys.com/episode-25-railhouse-brewery-oatmeal-stout/">The Best Beers Being Produced In North Carolina</a>, with multiple awards this year! So that has to mean something!<br><br>
The vanilla porter was next in line and that was just a smooth drinking beer. The vanilla flavors lingered throughout this fairly light bodied porter. A nice blend of flavors and without overdoing it.<br><br>
FCA IPA had a lot of tropical scents going on with it. I should have asked what hops they used, especially being it is a fairly new recipe compared to the rest of their line. A nice bitterness and a touch grassy in the finish. It is defined as a North Carolina IPA. No East Coast, or West Coast Distinction. Something all of it's own.<br><br><center><a href="https://picasaweb.google.com/lh/photo/qQbvd7k0tU6p7-kV20pMEmG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-5BqLCz1UUSs/UoBeWvEU1xI/AAAAAAAALtQ/YkruZNPVRQk/s400/20131108_142837.jpg" height="225" width="400" /></a></center><br><br>
We were lucky enough to get a rare tasting of a batch of Beergasm that has been aging in a barrel for about 2 years... and I feel the name of this Barley Wine pretty much summed it up. A lot of dark fruits comes through on the nose, a nice malty character, and exactly what you would expect. A slight alcoholic burn. Though, when it came to drinking it, it was fairly well masked and and just there in the background. A light char, cherries, and residual sweetness made this one worth savoring every last drop. They bottle a version of it, but I don't see how it could compare to this. There are a couple of kegs out there for local events. Those of you that get to taste it, are extremely lucky. <br><br><center><a href="https://picasaweb.google.com/lh/photo/R8IcIZfYg1ZySs181XbwFmG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-Mdd3llclzVg/UoBebGDC0_I/AAAAAAAALtc/1V7D_E_FZGI/s400/20131108_142818.jpg" height="225" width="400" /></a></center><br><br>
I had a great time there and was even told to stop by on a brewday and help out around the place... If a day off works out with a brewday, I will for sure make it out there. Given the distance, it is totally a good place to ride out to on the weekend just to get my mileage in. Though, I will not be taking the sand road... So I see myself going back there on my bike for at least that reason. Check this place out for sure if you are in the area... Just make sure you watch out for the trains!
<br><br>
Cheers!
Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com4tag:blogger.com,1999:blog-5731746652801557792.post-76281637614892079942013-11-08T06:00:00.000-05:002013-11-08T06:00:12.290-05:00Learn To Homebrew DaySo, as we all know, or should know, <a href="http://www.homebrewersassociation.org/">The American Homebrewers Association's</a> Learn To Homebrew day was November 2nd this year, 2013. People all over the country had set up events or even just something as simple as inviting their friends over for a lesson. Breweries, homebrew shops, etc etc etc. Just who ever wanted to share the love of homebrew.<br><br> <center><a href="https://picasaweb.google.com/lh/photo/eXTdOcNUWkxzlkfas4iTn2G8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-Y7EsmQqJ764/UnrSDi83ODI/AAAAAAAALoE/KCTc5IQhKU8/s400/20131103_080925.jpg" height="400" width="225" /></a></center><br><br>
For those of you who were not able to go out or had no events in your area, this year <a href="https://plus.google.com/u/0/communities/108283875356362018119">The Craft Beer Nation</a> set up a hangout to briefly talk about homebrewing, the ingredients, and things you might need to get started. You can watch that <a href="http://www.youtube.com/watch?v=ZdxXeDTOxpg">video here</a>. The Beer Fairy - Ashley, and I showed up to talk about all that. I hope we answered most basic questions but if you are watching you and you have further question, feel free to ask here, <a href="https://twitter.com/L_AllenH">Twitter</a>, or on <a href="https://plus.google.com/u/0/communities/108283875356362018119">Google+</a>.<br><br><center><a href="https://picasaweb.google.com/lh/photo/O_HMBinfeKtVuaNxBzfS52G8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-UKxvFbAgH-g/UnrRle9xN9I/AAAAAAAALnc/dmVOsCWbg9w/s400/20131103_092805.jpg" height="400" width="225" /></a></center><br><br>
For Learn To Homebrew Day I figured I would make a new beer for Christmas. One I have been wanting to do and trying to figure out for a few years. Eggnog is one of my favorite drinks and I am disappointed that without making it yourself you can only get it at one time of the year. So, hopefully, finally I am able to get this Eggnog Milk Stout to work. The only way I thought to accomplish it was to use Lactose, Nutmeg, Cinnamon, and Vanilla Bean... maybe I will add some Vanilla when I keg it. I guess it depends the character I want/get. <br><br> <center><a href="https://picasaweb.google.com/lh/photo/B0hof15fOw8M53V_5XkGZGG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-Vi8cltxp2XA/UnrRgCX6l7I/AAAAAAAALnU/2rCq67O85Po/s400/20131103_092624.jpg" height="225" width="400" /></a></center><br><br>
The brewday went off without a hitch. Honestly, a very simple brew. One hop addition for bittering, simple mash, and a 60 minute boil. I considered doing it for 90 minutes but I didn't. I came in a few points low but that could be because I was aiming for 1.088 I think... I'd have to look at my notes instead of thinking off the top of my head. I added all my spices and lactose at the 5 minute remaining mark because it was suggested to me that any earlier and I would lose the aromatic quality of my spices. Not what I want to do at all!<br><br><center><a href="https://picasaweb.google.com/lh/photo/bu3koeAHsOOkA-C4jjOsOmG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-ZTfud-pNPtM/UnrRZ29hVfI/AAAAAAAALnM/rxKAvlzAJTg/s400/20131103_112826.jpg" height="400" width="225" /></a>
</center><br><br>
So yea, once it ferments out I will take my first sips and report back how it taste. I hope I hit the mark and can finally have another form of eggnog! <br><br><center>
<a href="https://picasaweb.google.com/lh/photo/mNQcAi35P4NbDS8-uDEVaGG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-MZY4Z-TAn2g/UnrRUw2sGtI/AAAAAAAALnE/5eRt1PUjiGU/s400/20131103_114605.jpg" height="400" width="225" /></a></center>
<br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com2tag:blogger.com,1999:blog-5731746652801557792.post-10762587596183614192013-11-07T06:00:00.000-05:002013-11-07T06:00:02.565-05:001001 Beers: Black Forest<b>Beer Number 114: Matt Brewing Company Saranac Black Forest</b><br><br>
I have only had 1 other Schwarzbier that I can recall. That one was brewed by The Duck-Rabbit Craft Brewery and I thought it was truly, exceptional. One that I want to hunt down again and again, so that gave me high hopes walking into this beer.
<blockquote>With this dark, malty Schwarzbier, The Matt Brewing Company, established in 1888, has reached back to the very roots of its pioneering founder. Francis Xavier Matt was already on the road to success as a trainee at the famous Duke of Baden Brewery in the Black Forest region of Germany when, in 1855, he decided to move to the United States. His dream, like so many other immigrants from the Old World, was to open his own business.</blockquote>
It goes on and on to talk about his brewing and brewery but nothing really significant stood out to me in the passage. Just the same old, same old. I guess it is time to get to the tasting.<br><br>
<center><a href="https://picasaweb.google.com/lh/photo/jc4R96AskN_un1geMbDhvWG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh5.googleusercontent.com/-X5cHduGrHlQ/UnrQrQR9XmI/AAAAAAAALlw/w2vVyhs7vJ0/s400/20131102_123345.jpg" height="400" width="225" /></a></center><br><br>
A short lived brown head on a deep amber, close to brown liquid. Very malty but quite thin at the same time. I got metallic hints in the nose of this beer but high acidity along with the bready malt flavors and caramel with every sip. Light carbonation, bubbly on the tongue and a bit of dark roast... Totally not a fan. I did not care for any of the beers I got in this variety pack, but I guess that is one of the trials of trying new beer.<br><br>
887 Bottles Of Beer To Go!<br><br>
Cheers!
Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com0tag:blogger.com,1999:blog-5731746652801557792.post-60802358350621338142013-11-06T06:00:00.000-05:002013-11-06T06:00:00.435-05:001001 Beers: Cottonwood Pumpkin<b>Beer Number 113: Foothills Cottonwood Pumpkin</b><br><br>
I had a taste of this one at Twin City Taps last year, but I was not thinking about the list or even if I should count something that was just a sample where it is readily available. <br><br>
<center><a href="https://picasaweb.google.com/lh/photo/B6hWFrY6yR2F21i5hE7s5WG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-PH5f7wsowps/Una449FFbaI/AAAAAAAALic/eumI1RdBW_s/s400/IMG_8810.jpg" height="400" width="300" /></a></center><br><br>
So this beer was originally a Carolina Beer Company beer but I guess they were sold as they became defunt... or something... I don't know the full story. I think I remember someone telling me one day, but I can't remember what they said...
<blockquote>Carolina Beer purchased the Cottonwood Ales brand from the original Boone brewery in 1999. The Pumpkin Spiced Ale is Carolina Beer's most popular seasonal brew.</blockquote>
Even though another company is now in charge of this beer I can see why. It was simply fantastic. Some would say you never hear that about pumpkin ales, but it is true in this case.<br><br>
Cottonwood Pumpkin poured a golden amber color with a short lived white head. Maybe a finger width in height before it began to fade. A very clean and clear ale with a bit of spice, nutmeg and all spice on the nose. Up front there was some sweetness, a very light sensation being brought over the palate and the pumpkin spice flavors are pretty welcoming. A medium bodied mouthfeel with some fruits and spice in the finish and a nice sour touch. I very much enjoyed this one. <br><br>
888 Bottles Of Beer To Go!<br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com0tag:blogger.com,1999:blog-5731746652801557792.post-22343244633465238592013-11-04T06:00:00.000-05:002013-11-04T06:00:05.923-05:00The Craft Beer Nation Bottle OpenerNot too long ago I was contacted by a company that sells <a href="http://www.customonit.com/bulk-custom-surfer-style-steel-bottle-openers-powder-coated-beer-opener.html">customized bottle openers</a>, along with <a href="http://www.customonit.com/">a complete collection</a> of other items. Seriously, just about anything you can think of to put a custom design on, you can find. If not, I bet you could talk to someone there and they may be able to find a way to make it happen. <br><br>
When they asked me what design I would like to place on it, at first I was thinking an <a href="http://activebrewer.blogspot.com/search/label/Ls%20Ales">L's Ales</a> logo... but I have nothing of the sort made up haha So I decided to go with the next, most obvious design... No, not the <a href="http://activebrewer.blogspot.com/search/label/New%20Belgium">New Belgium</a> logo... but that would have been awesome. The logo of a community I moderate for on Google Plus, <a href="https://plus.google.com/#communities/108283875356362018119">Craft Beer Nation</a>... You remember Google Plus, right? Everyone seems to think it is dead but I just think they never took the time to look. <br><br><center><a href="https://picasaweb.google.com/lh/photo/jzZp2svz898vGlE2aMkde2G8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh3.googleusercontent.com/-Xj0J9s_TO2o/UnG2kQGEiuI/AAAAAAAALcc/COUdGNf6sZc/s400/20131018_164952.jpg" height="400" width="225" /></a></center><br><br>
So first off, I am not saying I expected it to take a great amount of time to get my bottle opener to me, but when I was looking at their order numbers, and considering the type of stuff they already had coming through the pipeline, I thought it would be a little bit of time before I received my product... NOPE! They showed up really fast. I don't know how long it took to produce them, but I was very excited to see them once they arrived. They claim a 7 business day turn around on the site, but I am not sure it even took that long.<br><br>
The style I received was the <a href="http://www.customonit.com/bulk-custom-surfer-style-steel-bottle-openers-powder-coated-beer-opener.html">Surfer Style Powder Coated Steel Bottle Opener</a> that you can place your own order, with your own design at <a href="http://www.customonit.com/bulk-custom-surfer-style-steel-bottle-openers-powder-coated-beer-opener.html">this link</a>. The specifications are also laid out as so.
<blockquote>Ships In 7 Days<br>
Size 7" x 1 1/2"<br>
Imprint Size 1 1/8" x 3 1/2"<br>
Imprint Method Printed or Laser<br>
Max Imprint Colors 2</blockquote>
You are getting a pretty decently sized opener and I noticed mine had a little weight to it. It is not a flimsy little piece of metal. The coating on this thing is pretty solid around all of the edges, too. I noticed one point on both openers that were slightly exposed but I feel that may be a holding point or something for the machines that it runs through. It is on the inner corner of the "decapping" edge, so I expect that area to see some wear anyway. <br><br>
I decided to put one of the openers through a series of test just to see how well it will hold up. I have never done anything like this before so trying to decide what to do lead to a little bit of a problem. Obviously I am going to open numerous beer bottles with it. That is just a given. I also decided to throw it through the dishwasher. Why? I don't know. I thought it might show some sort of wear. I don't think I have ever put a bottle opener into a dishwasher before but I needed something to test. It came out just as it went in. I only ran it through once, but like I said, I probably never would have done that anyway.<br><br><center><a href="https://picasaweb.google.com/lh/photo/uAgX9d0ybkKYEM06PxlMPmG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh6.googleusercontent.com/-OR82PaRv5Iw/Una5QxXchAI/AAAAAAAALik/QYxy8WLgcww/s400/20131101_114014.jpg" height="400" width="225" /></a></center><br><br>
After many successive bottle openings, and even taking it over to a party, (where I used it on twist top caps), the only major signs of wear are exactly where I was expecting them. On the lip where the cap comes into contact with. It is not that much of a degredation, but it is there. I tried to do some fancy flair opening with this as well and all I was able to uncover from that is I suck at flair bartending. The opener still worked and I could totally grab bottles with the end that I usually use to twirl it around my finger tips.<br><br>
The printing on the opener I thought was pretty fantastic, too. Very smooth and you can see the quality in the design that was printed. No bleeding colors, just very crisp lines. No smudging, no blurry imaging. Crisp and clear just as the design I gave them. A very high quality job.<br><br><center><a href="https://picasaweb.google.com/lh/photo/a_S4jqBMLbt7bRNY6RGJUmG8SMRHDoGJZtVAJuU4QdA?feat=embedwebsite"><img src="https://lh4.googleusercontent.com/-ea2ORn7WAq4/Una5VfkQUnI/AAAAAAAALis/tBpfIR03JdM/s400/20131031_183616.jpg" height="400" width="225" /></a></center><br><br>
I would definitely check this company out for any of your <a href="http://www.customonit.com/">custom order</a> needs. I am really happy with my opener and I hope my <a href="http://activebrewer.blogspot.com/2013/10/sierra-nevada-beer-camp.html">Sierra Beer Camp</a> voting campaign contest winner will be happy with his as well.<br><br>
Cheers!Allen Huertahttp://www.blogger.com/profile/05108585494178025941noreply@blogger.com2