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AG#7 Brewday – A kind of live blog

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As I currently write, water is boiling for the Brewday of AG#7. A highly hopped Columbus IPA (or IIPA if things go well).

My friend Chris shall be arriving in about an hour, when we will be mashing in, and enjoying the first of many beers today. I’ll be “live blogging” the events of today, but I won’t be posting them until tonight, so by the time you read this, everything will be in the past, and nothing will make sense.

I may also irritate some English students…

The grain bill for today’s brew consists of 5kg of Maris Otter, 1.5kg of crystal malt, and 1kg of caramalt. Into this, will be going around 200g of columbus hops, in around a 20 litre batch. I’m aiming for around 8.5%. On past experience, I’ll get a slightly lower OG than needed.

So the mash is on the go, and we’ve drunk our first two beers. Rudi Can’t Fail (AG#7), and Dogfish Head’s Positive Contact. The latter we both agreed tasted like a Saison, and is very enjoyable indeed. Soon we’ll be starting the boil, and drinking Rogue’s Voodoo Doughnut Beer.

The beer is a strange one. Chris says it definitely has a burnt smokey after taste to it. The maple is there too, as is the bacon. It’s one that does perhaps need to be tried to fully know how strange it is. Saying that though, I quite like it. We seem to be getting different orders of flavours, but we are both agreed it’s a strange beer.

We’re now waiting, drinking that Rogue beer, and occasionally putting Columbus hope in. The scales aren’t working, do we’re doing this on sheer guesswork. Regardless of when the hops go in, there’ll be 200g worth in total going into this beer.

At this point in the boil we find ourselves listening to Call Me Maybe, which is a great song, and if you think otherwise, you’re wrong. It’s almost over, just one final addition of hops to go.

So, the boil concluded, we run the wort off into the fermentation vessel and head to the local supermarket to get food, and ice to help the wort cool to fermentation temperature. After sticking the FV in an ice bath and cooking and eating our food, we open the bottle of Sierra Nevada/Russian River’s Brux.

I told my friend he may not like it, though it’s less sour than we were expecting, and as it so happens, he does like it. It probably serves as a good introduction to wild yeast beers. A check of the tempeerature of the wort shows that we have some wait yet, which means time for more beer.

Since I last updated, I have had more Rudi Can’t Fail, and shared a bottle of Mikkeller Black Hole White Wine Barrel Aged Edition with Chris. Chris has also left, and the wort is now down to around 35C. The FA Cup final is in full swing, and the evening meal is being planned. All is well, beer is flowing, and the only thing that remains to do is pitch the yeast. The OG ended up at 1.072, which would give a alcohol volume of 7.9% if the yeast converted 100% of the sugar to alcohol.

It won’t, but I’m happy with what I’ve achieved. (77)

The Session #73 – Beer Audit

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After what seems like a month since the last edition of The Session, we yet again find ourselves at another first Friday of the month, and with it, a new edition of The Session.the_session

This time around, Pints and Pubs is hosting with the subject of Beer Audits. In the introduction, they detail their own experiences before posing the following to their fellow bloggers…

I’m interested to know if you take stock of the beers you have, what’s in your cellar, and what does it tell you about your drinking habits. This could include a mention of the oldest, strongest, wildest beers you have stored away, the ratio of dark to light, strong to sessionable, or musings on your beer buying habits and the results of your cellaring.

 

Just before Christmas I did a kind of audit of the beers I have with me in London. If my memory recalls I counted around 130 bottles. Most I still have, some I have drunk. Many more have entered the collection and left in the few months since.

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There are some beers in my collection that I’ve earmarked for certain occasions. I find this makes it much easier to ignore the fact that they are there, sat aging at the back of the cupboard. There are also beers that I have bought for the sole purpose of aging to see how they turn out. Some of these are beers that are designed or have been aged with good effect by others, some are just regular beers that have fallen under the realm of curiosity.

Currently, I believe my stash is nicely varied when it comes to styles. I have pale ales, IPAs, Stouts, Impy Stouts, Sour Beers, Barley Wines and probably others that have slipped my mind. The important thing is, the styles I go for most often are covered.

I have found that with my experiment this year (See The Friday Pint 2) I have been slightly reluctant to open bottles as reguarly as I would have done last year. This is arguably certainly a good thing, not least for my health, but also for my appreciation of the beers I do open.

I’m sure the full extent of my beer collection will be exposed when I have to move house. I’ll have a rather nice selection of beer to drink in 3-5 years time. If only I had one to drink now.

  (323)

The Others: An Introduction to Hops

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The Others is a monthly series looking at the people who aren’t brewers that help to produce beer and get it onto your tastebuds. This month, a brief introduction to hops…

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The hop flower is a common ingredient in modern beer making, and is responsible for most beers’ bitterness, flavours and aromas.

Hops weren’t always part of the recipe for beer though. Whilst there are records of their use as a herb in Roman times, it wasn’t until the 7th century that brewers started to use them in beer making. Even then, the use of hops to flavour beer still wasn’t widespread until the 13th century. Prior to the introduction of hops, brewers would use other plants and ingredients to flavour their beers. Some brewers, including Scotland’s William Bros, still make some beers without using hops.

The hop used in brewing is the female flower of the Humulus lupulus, or common hop plant. The hop plant is most commonly grown as a vine, and they are best grown between 35-55 degrees latitude. This is due to the amount of daylight required for good hop yields. It is possible to grow hops below the 35 degrees latitude, but artificial light would be required to give more daylight hours. The hop vine can live for 10-20 years and it can take upto three years before a good crop can be yielded.

The female hop flower contains a number of lupulin glands. These contain the alpha acids that contribute to a beer’s bitterness, as well as other oils and resins that contribute flavours and aromas to beers. Alpha acids are converted to iso-alpha acids through heat. Hops added to the copper early in the boil will result in bitterness being added to the beer. Hops with higher alpha acid contents will produce higher bitterness levels if used in the same quantities as a hop with a lower alpha acid level. On a similar note, the later that hops are added to a boil, the less isomerization will occur, and so less bitterness will be derived from those hops. The late addition of hops adds aroma and taste to the beer.

In the UK, it is believed that the first hop garden was created in 1520, in the parish of Westbere, near Canterbury in Kent. Hop growing had spread to 14 counties across the UK by 1645 with Kent producing a third of the total amount. Today, hop growing exists primarily in just two regions, the South Eastern part of England, including Kent, Sussex and Surrey and the Worcestershire/Herefordshire area. There are now an estimate of about 50 hop farms left in the UK, which are roughly split 50/50 between the two regions. Today there are aproximately 1000 hectares of hops grown in the UK, making the UK the seventh largest producer of hops in the world.

Top of the growers list is Germany, who produce just under 18,000 hectares of hops. Varieties include hops such as Hallertau and Mittlefruh, which are popular amongst lager brewers for their mild flavours. Amongst the newer hops to be grown in Germany is Herkules, which has been bred for it’s alpha content and has a very strong resinous character. Pennsylvania’s Victory Brewery produced a single hop IPA using Herkules in 2010, and found that for aroma, it was best used in dry-hopping.

The rest of the top five of hop growing countries is taken up by USA, China, Czech Republic and Poland. New Zealand, who produce some of the current crop of popular hops such as Nelson Sauvin and Moteuka sit down in 13th, producing just 380 hectares of hops each year.

In the modern beer world, the hop is certainly an important part of the process that gets beer into your glass. In the next two editions of The Others, I’ll be highlighting the roles of two people vital to getting hops to the brewer, the hop farmer, and the hop merchant. (208)

Female Friendly Beers

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Are you female and looking for a beer that might just be your friend? A replacement perhaps for the cat who has just died and left a large hole in your life. A hole too big for chocolate or ice cream alone.

I could list some beers that might want to be your friend, but I’d only be lying. Beer isn’t friendly at all. It just sits there, waiting for you to make all the moves. It doesn’t say hello, it doesn’t strike up conversation, and it rarely calls the following morning to check on how you are, and when it does, it merely serves to insult you even more.

Sure, if you pick the right beer it can embrace you with a nice warming hug (The best beer style for this is a big Impy Stout, the bigger the better, and served in a large stemmed chalice so it can wrap you up in its aromas), but you have to go to it. The beer won’t come to you.

Beers unwillingness to be friendly isn’t exclusive to female drinkers. Male drinkers have to make the effort to go to the beer. When you look at it, beer is a lazy friend. You have to pour it into a glass. A true friend would be there ready for you at the end of the day, yet where is beer? That’s right, still lounging around in the fridge or beer cupboard.

Making the effort for such a friend can be worth it, and if you drink the right beers, beer can be a much cheaper companion than a cat. On another plus, there’s a lot less emotional attachement to a bottle of beer, and so you won’t have to go through the turmoil when it eventually leaves you (Though if you find yourself crying when beer leaves you, it’s probably time to seek help from friends other than beer).

So, what have we learned?

1. Beer isn’t friendly, unless you go to it first.

2. It’s potentially cheaper than a cat.

3. Impy Stouts are good at giving warm alcoholic hugs.

I hope this post has been of use to you. Thank you for reading. (322)

The Golden Pints 2012

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Once again, Mark Dredge at Pencil and Spoon and Andy Mogg at Beer Reviews have got together to organize The Golden Pints, which asks bloggers to nominate thier winners in a number of categories to see who wins overall.
Here are my nominations…
Best UK Draught Beer
Dancing Man Pole-Axed – Noteable for being one of a very small group of citra hopped IPAs that I actually enjoyed drinking. Ignoring the hype laden story that accompanied the beer, Pole-Axed is a beer I want to drink again.
Noteable mentions – Vibrant Forest Black Forest Porter, Fuller’s Wild River, Otley Odessa, Sadler’s Dr Hardwicke’s
Best UK Bottled or Canned Beer
Camden 1908 – of which I still have a few bottles left. I’m looking forward to seeing what happens to it with time. The fact it’s unlikely to ever be brewed again means this is somewhat of a futile experiment, but where would we be without curious people doing pointless things?
Best Overseas Draught Beer
Buckeye Lake Stout – So nice I took some away with me in a growler, and drank it for breakfast the next two mornings.
Best Overseas Bottled or Canned Beer
Dogfish Head 90 Minute IPA
Best Overall Beer
Dancing Man Pole-Axed – if it’s made available again next year I shall be using one of my 10 exceptions to go and drink some more.
Best Pumpclip or Label
Tiny Rebel’s designs have been the stand out for me this year. Noteable mentions go to the Beer Geek and Dancing Man designs.
Best UK Brewery
Dancing Man Brewery – I was somewhat critical of the initial brews at the launch back in January, but what Aidan the brewer told me that night gave me hope that there may be better things to come. Not only have there been better brews since then (Pole-Axed being my clear favourite), the quality of those four initial brews have also improved.
Notable mentions – Vibrant Forest.
Best Overseas Brewery
Erie Brewing Company – For some of the best hospitality at a brewery tour and tasting I’ve ever experienced. Note to other breweries, enthusiasm can have a big effect on how much I listen to someone.
Pub/Bar of the Year
The Rockstone, Southampton – This could have easily gone to The Platform Tavern, but given that Dancing Man Brewery already has a few mentions on this list, I thought I’d give this category to Southampton’s best new pub, which recently celebrated it’s first birthday.
Beer Festival of the Year
GBBF
Supermarket of the Year
Sainsbury
Independent Retailer of the Year
Bitter Virtue
Online Retailer of the Year
I think the only non brewery site I’ve ordered from this year is Beers of Europe, so I suppose, them.
Best Beer Book or Magazine
Beer
Best Beer Blog or Website
Best Beer Twitterer
I asked on twitter who was best at twitter, and @rabidbarfly said he was. No one else said they were, so I guess it’s him, unless anyone else can suggest otherwise.
Best Online Brewery Presence
Hardknott
Food and Beer Pairing of the Year
Geuze and blue cheese
In 2013 I’d most like to…
Do more homebrew


 (705)

Cask Vs Keg – The Final Showdown

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The Cask Vs Keg debate has been rearing its ugly head every time beer bloggers and twitterers have nothing better to talk about. It’s about time we finally figured out which was best, and so, I have come up with a series of battles to determine the ultimate winner.

1. The Hill Race.

One keg and one cask are taken to the top of a hill and released. The winner is the one that reaches the bottom first.

2. Cask vs Keg Conkers.

Using cranes and rope or wire of an appropriate strength, cask and keg will battle it out in a giant version of conkers. The cranes will be controlled by a vocal spokesperson for each of the dispense methods, and the winner will be the person who manages to break their oppenents dispense vessel.

The use of vinegar (or gone off beer) as an aid will result in disqualification.

3. Cask vs Keg Benchpress (suggested by Nate of http://www.boozebeatsbites.com/)

“Can James Watt bench press more kegs than Colin Valentine can casks? No keykeg cheating, Watt. ”

Rules will be the same as in standard championship weightlifting, whatever they are.

4. Around the world race.

With the start overseen by the Queen, one keg and one cask will be set off on a voyage around the world. The first to fully work its way around the world will be declared the winner.

5. Cask Vs Keg Stare Out Competition

A pair of googly eyes is stuck onto a cask, and another pair onto a keg. The two are then placed and battle it out in a stare out competition. The loser is the first one to blink or look away.

The ultimate winner will be the one that wins the most of these five challenges.

Let the games commence!

  (1201)

The Session #67 – How Many Breweries in 2017?

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This month’s Session is hosted by Derrick Peterman at Ramblings of a Beer Runner. The subject is numbers, and growth. The latest figures show that there are 2,126 breweries in the United States, a significant increase on the 1,449 that were in existence five years ago in 2007. Derrick has asked us to predict where we think that number will be in 2017, and why we think it will be that number.

Writing this as a Brit, it would be obvious of me to cover the industry in this country, which I shall do as well as touching on the American industry.

According to CAMRA, there were 840 breweries in the UK when the 2012 Good Beer Guide was published (in 2011). Since then some breweries have closed, and a lot of new breweries have started up. There is appproximately one brewery for every 70,000 people. In America, this ratio is 1:150,000. These numbers aren’t really representative of anything of real worth though. They don’t take into account that not everyone is a beer drinking, or of drinking age.

I think the key to growth is both locality and demand. The former will have much more of an impact in the US, yet I feel it should also be a factor in UK growth. The UK is in comparison to the US a small country. A beer can be transported from one end of the country to the other in a day. In the US, the same journey would take much longer, resulting in beer that wasn’t as fresh.

What I’d like to see is more smaller breweries supplying smaller communities. The best scenario I can imagine is a number of brewpubs opening across the country. Places where people can gather and drink beer. London has an increasing number of places which are like this. The Platform Tavern in Southampton is another good example of the sort of brewery/pub I’d like to see more of.

Whilst I can see the number of new breweries increasing, I can also see a number of breweries closing in the next five years, squeezed by tax and costs. I have a feeling that in the UK in five years time, there will be more breweries making less beer, with better quality. There will still be the brewers that some of us resent, but I think the current rise in “craft beer” in the UK will influence a wave of new brewers.

As for the US, I feel the distribution issue is what will drive growth. As many of the more popular brewers struggle to keep up with demand, drinkers should have to look closer to home for their regular beer. I feel this is how it should be anyway, on both sides of the Atlantic.

As for numbers, I can definitely see the UK break the 1,000 mark at some point, though I also imagine there will be a lot of closures as that number is approached. Both industries will continue to grow as long as the demand is there. I see no reason why the US industry can’t double from where it is now, and even break the 5,000 mark.

The keys are quality, locality and demand. There should be a good local beer in every village. If it’s good enough, others will demand it. If they can’t get it, they can drink their local brew. It’s a wonderful beer utopia.

It’d be even better if it could exist. (395)

A Post About Football, Mostly…

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The more observant of you reading this blog will have noticed the tagline at the top that states that Good Morning… is “A blog about beer, mostly.” This post is one of those posts that diverts away from beer, though beer is involved.

After last seasons eventful trips to Nottingham (delayed train) and Birmingham (snow), this weekend I headed to Manchester, to watch Saints’ first premier league game in seven years. Like the two trips from last season, this wasn’t just about football though. I also intended on revisiting The Marble Arch, and paying a first visit to Port Street Beer House.

Those of you on follow me on twitter will probably be already aware that this trip was also eventful, with my ticket not actually arriving before the match. Thankfully, the ticket office staff at The Etihad Stadium were my heroes of the day, and gave me a ticket after I explained the situation, and showed them the booking e-mail on my phone.

Stress of not having a ticket over, I could have easily walked back to Port Street Beer House, where I had already popped in and had a Summer Wine Brewery’s Dr. Paracelsus, a beer that momentarily made everything better. As it was I stuck around the stadium.

The match was ultimately lost by Saints, but for a while, they were in the lead against the champions. For a side who were supposed to be defeated 4-0 or 5-0, they certainly didn’t feel that way. In any other circumstances, a 3-2 loss would have been disappointing. As it was, I’ve never left a football match more happy with the performance I’ve just watched. Sure, there were mistakes made, and things they could have done better, but they fought, and kept fighting, and almost managed to leave with a point.

Happy with the game, I headed back to my hotel room to change into a non football top and charge my phone up a bit before heading out to find food, and more importantly, beer.

My first port of beery call was a pub I visited last time I was here, the Robinson’s owned Castle Hotel on Oldham Street. Last time, the bar was filled with Robinson’s beers. This time, only two featured, with the rest of the pumps featuring guests from other breweries. Across the road from the Castle Hotel is Gullivers, a JW Lees owned pub, who kept me in there for a second half through playing 60s reggae.

After finally getting food, I headed back to Port Street Bar, where I got myself comfortable, and started drinking beer. I drank beers from Hawkshead, Thornbridge, Brodies and Harviestoun, amongst others. I watched people come in and order their beers. Some knew what they wanted, some were guided by the bar staff, some had their eyes drawn towards the 9.2% of the Magic Rock Human Cannonball.

There’s only so much beer I can drink in one night, and with the flow of people starting to slow down, I decided to head back to the hotel and call it a day.

The next morning, with time to kill before The Marble Arch opened, I headed to Old Trafford, and went on the stadium tour. I also took the time to look over past victories, and found an interesting edit of history…

The tour finished at around a good time for me to head back and start my session at The Marble Arch. For lunch, and to accompany the many beers, I went for the cheeseboard. Just like beer, too much choice can sometimes be a bad thing, and it was some struggle trying to choose which four cheeses from the 20 on offer I was going to have. (I’m sure I’m not the only one who has been somewhere with 20+ taps and pumps frustrated that I won’t be able to drink everything that I want to drink).

After an afternoon of drinking beers like “Pint”, “Draft” and “Bitter”, I left with a few bottles, and made my way back to Port Street Bar, before getting half way there and remembering that it’s closed on Mondays.

With a couple of hours before my train, I ended up at The Font. Beerwise, it wasn’t too bad, and when I was in there it was relatively quiet, yet it didn’t feel like the sort of place I’d want to drink regularly. My trip finished with a bottle of Thornbridge Bracia. I enjoyed it a lot, yet didn’t really have enough time to drink a full 500ml bottle by myself, and appreciate it fully.

I’d like to come back to Manchester soon, I feel like there’s a huge chunk of beer places I’ve yet to find, as well as all the places that are just a short train journey away. Now, when’s that Manchester United match… (277)

The Great British Beer Festival 2012 – Almost Live!

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I am currently sat in the Olympia. Thousands (at a guess) of trade people and beery geeks with season tickets, or blagged trade tickets are milling around drinking thirds, half’s or pints of the numerous beers on offer here.

At the point of writing this paragraph, I have been here for just under 90 minutes, in which time I have drunk four thirds of beer from three different countries. They have mostly been disappointing.

My starter was from US brewery Sierra Nevada, a brewery that has a place in my heart for being the one that alerted me to the fact that there was more to US beer than Bud or Miller or Coors. The beer in question was Imperial Red, which, although nice, was slightly disappointing for me.

I followed this up with a third of De Molen‘s Rasputin, aged in Speyside barrels. The aroma was gorgeous. The sort of aroma that I could spend a whole afternoon taking in through my nostrils. I doubt that I will try a better beer whilst I’m here, yet it did have it’s flaws. The alcohol was slightly burning, and whilst it should have been a luxurious beer, it felt slightly to thin to feel luxurious.

After this I decided to go upstairs to try Melissa Cole‘s collaboration with Ilkley, Siberia. I’m sorry to say this, but based on what I tried today, I wasn’t that fussed. I believe I have a bottle waiting for me back in Southampton, so I’ll make a second opinion on that.

Beer number four was one of my wants of the festival, following Brewers Reserve No. 3 last year. Fullers Brewers Reserve No. 4 was somewhat of a disappointment. It didn’t seem to have the flavour and aroma that No. 3 had last year. I’ll be buying a few bottles to stick away and age, but right now, it’s my least favourite of the Brewers Reserves.

Update 2.

Since last writing, I have had two more beers.

Sierra Nevada Torpedo is on I had on cask last year. It’s a personal favourite of mine, yet I believe cask isn’t the best dispense method for it. I still enjoyed it though, and I believe it’s the sort of beer more British brewers should be making.

After this came Green King‘s 5X. Like Fullers Brewers Reserve, only one firkin is being made available each day of the festival. I much prefer this to the Brewers Reserve, and it’s a shame that Green King don’t produce this to sell normally, if only in bottles from source. It’s a delightfully delicious beer, and one that I feel would change with age.

After this I’m going to be mingling. There may be another update here, though I expect the next one may come when I’m at home.

Update 3.

Two more beers to add to the list. This time from Cantillon, including the Pure Apricot, which, whilst nice, wasn’t as apricoty as I’d have liked it to be. Since last writing I’ve also had a 20″ bratwurst, and I’m now eating some biltong. Time to return to those American beers….

Update 4.

My American bar return was short lived. I had a third of Lagunitas Undercover Shutdown Ale, which I quite liked, yet it wasn’t amazing. Whilst drinking it I walked around and encountered Melissa Cole, Zak Avery, and Krishan from Stirchley Wines. Also here is the team from the PO Vaults. Whilst talking to them, I got myself a third of Amber‘s Chocolate Orange Stout, which is a very nice beer.

Currently I’m drinking this years champion beer of Britain. Coniston No. 9 Barley Wine is to some a surprise victor. It’s a rather strong beer, given the traditional Camra stance. I happen to like it, though I wouldn’t drink it often.

Where I go after this I have no idea.

Update 5.

Where did I go after this? Well, for one thing I got to meet Boak and Bailey, of Boak and Bailey’s Beer Blog. After a bit of time talking to them, and Des De Moor, who was also talking to them, I went round to find Nate of Booze, Beats and Bites.

Amongst all this socializing, there was also more beer drinking, including two from the US bar, and Offbeat Brewery‘s Way Out Wheat.By this point I’d stopped taking notes.

After leaving the festival I headed to Cask with the aforementioned Nate, where I had a pint of Redwillow’s IPA, which was probably a mistake on my part, not that I actually finished it before heading to Richmond with the intention of visiting Real Ale, only to find it shut at 8pm.

As I was in Richmond anyway, I decided to pop into Pig’s Ears and have a quick drink. This turned out to be a half of William Bros. Ceilidh followed by a bottle of Brewdog’s Lost Dog.

After all this, when I finally got in, I opened a bottle of Camden Town Brewery‘s Hells Lager and then followed this with the bottle of Stringers Mutiny that I received from The Ormskirk Baron. It was a very delicious end to a very enjoyable day.

Roll on GBBF 2013! (350)

There’s a difference of opinion here…

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I don’t like the beer you quite like. The fact that my opinion is right must by default make your opinion on that same beer wrong.

All keg beer is cold fizzy lager, even the stouts you can get on keg these days. If it comes from a keg it must be cold and fizzy, and also, lager. Lager is bad because it isn’t dull and brown and warm.

All cask beer is dull and brown and has no flavour. The champion beer of Britain will be a dull, brown ale. My opinion is right, all others, are in theory, wrong.

Cans are just miniature versions of kegs. My preconceptions of keg beer must mean that by association, canned beer must also be cold and fizzy, and not at all enjoyable.

I have made my conclusions from various comments I have read across the internet. Cask is old fashioned and not innovative. It’s also the drink of dull old fashioned men with beards and sandals. Cask is not cool. Keg isn’t cask. It’s cold and fizzy, and people are only doing it because the Americans are doing it, and they think it’s cool.

In short, what I have deduced from listening to a lot of different people on the internet, is that all beer is rubbish, regardless of it’s dispense method. The whole keg versus cask debate doesn’t matter, because they’re both as bad as each other.

Whatever your opinions on the matter may be, lets just agree that you might possibly be wrong. There’s also the possibility you might be right, but when there’s beer to be drunk, and enjoyed, is it really worth debating all of these petty details?

Now, if you’ll excuse me, I’m off to invent the next great marketing term in the world of beer… (763)