Tuesday, September 23, 2014
Friday, September 19, 2014
Friday, September 12, 2014
The Increase of Crappy Beer in America
The tidal wave of craft beers that has flooded the beer market in the United States has been a blessing to beer drinkers in America. The end of the domination of Miller and Anheuser-Busch, for most beer drinking Americans has enhanced the overall standard of beer in America. Today, the amount of styles of beers that American beer drinkers have access to when at their local grocery store can be overwhelming. IPA’s, pale ales, hefenweizens, stouts, porters, lagers, lambics, saisons, bock, and much more, including variations of all these beers. Not to mention massive number of new breweries popping up all the time have saturated the beer market.
The
overwhelming access to this huge selections of beer style and the rapid increase of breweries
that make them has caused Americans to neglect some of the most important and best beers ever brewed. American beer was built on a perfect,
smooth, light tasting stylte of lager also known as pilsner. Rarely can you find
a Craft brewery that brews pilsner.
There may be two major reasons for the neglecting of this perfectly balanced
beer. Pilsner yeast must be fermented at a lower temperature (55° F, as opposed
to lager yeast which ferments at 68° F according to White Labs Yeast). It also must be fermented longer. This
requires large spaces for refrigeration systems to ferment pilsners. Smaller,
less funded breweries may not have the funding, space, or equipment to ferment
a pilsner.
Pilsners
were first brewed in the Pilzen, a city in the Eastern region of the Czech Republic near
the German border. It was
originally fermented in the cellars of the monastery that holds a steady
temperature of about 55°. Today
you can visit these cellars and they still hold a cold temperature, although
the breweries have moved across town.
The
original Miller, Budweiser, Pabst, Schlitz were all modeled after the Czech and
German pilsners, and this is the other reason that Americans have shunned
pilsners. The stigma of the large-batch nation-wide brewery in the current
generation has been very negative (except for the re-emergence of Pabst,
hipsters love that horrible, horrible beer). This encourages craft breweries to try new things, which may
or may not be a good idea. Sure a
pumpkin beer around thanksgiving could be interesting, but some breweries take
it too far.
Original
German or Czech Pilsner is brewed following the German purity law which only
allows the use of grain, hops, water, and yeast. It is the perfect
combinations these that make pilsner the perfect beer. If done correctly, it is a perfect
balance of flavors; hoppy bitterness and acidity, fruity, and malty all at the
same time. Some American breweries have attempted their own pilsners, most notably Mama Lil Yella Pils by Oscar Blues in Boulder, Colorado and Scrimshaw Pilsner by North Coast Brewing Company. Both of these breweries make good attempts but do not have the true pilsner flavor. Trumer is the one brewery that stands out among breweries in America in terms of making a perfect pilsner.
The aspect that makes Trumer that stands out among other is that they only brew pilsner. Trumer is originally an Austrian pilsner (which is still brewed in Austria), that has been transplanted from Austria and is now brewed in the San Francisco bay area. They have taken a long time successful import and simply moved its brewing and recipe to the United States.
Craft Breweries get too carried away with the amount of IBU's, malts, different types of hops, and varieties of yeast. There needs to be a new beer movement toward quality and not originality. To many breweries try to hard to be different and original, when all they need to do is simply brew beer that is enjoyable to drink. If more craft breweries began brewing pilsners, the American beer industry may regain its standard of quality, drinkable beer.
Here is an great article on the American Craft Beer Industry:
http://www.huffingtonpost.com/2014/09/12/craft-beer-expensive-cost_n_5670015.html
The aspect that makes Trumer that stands out among other is that they only brew pilsner. Trumer is originally an Austrian pilsner (which is still brewed in Austria), that has been transplanted from Austria and is now brewed in the San Francisco bay area. They have taken a long time successful import and simply moved its brewing and recipe to the United States.
Craft Breweries get too carried away with the amount of IBU's, malts, different types of hops, and varieties of yeast. There needs to be a new beer movement toward quality and not originality. To many breweries try to hard to be different and original, when all they need to do is simply brew beer that is enjoyable to drink. If more craft breweries began brewing pilsners, the American beer industry may regain its standard of quality, drinkable beer.
Here is an great article on the American Craft Beer Industry:
http://www.huffingtonpost.com/2014/09/12/craft-beer-expensive-cost_n_5670015.html
Thursday, September 11, 2014
Is this funny?
Vice's 'Kids Telling Dirty Jokes. They say they found the kids found on Craigslist.
Yea it's pretty damn funny...
Wednesday, September 10, 2014
Another reason to brew your own beer...
Beer: a magical mixture of hops, barley, and tiny pieces of plastic
A study done by a German research firm tested 24 German beers, including the ten most popular beers in Germany (Oettinger, Krombacher, Bitburger, Becks, Warsteiner, Hasseroder, Veltins, Paulaner, Radeberger, and Erdinger). Researchers found the 100% of the beers tested contained micro-plastic particles. These are the same kind of plastic particles found in the Pacific Garbage patch, which is not actually an island as many people believe, but a collection of microscopic plastic particles that will not biodegrade for generations.
Researchers wrote in the latest edition of
Food Additives and Contaminants:
“The small numbers of microplastic items in beer in themselves may not be alarming, but their occurrence in a beverage as common as beer indicates that the human environment is contaminated by micro-sized synthetic polymers to a far-reaching extent.”
To read more:
http://grist.org/list/beer-a-magical-mixture-of-hops-barley-and-tiny-pieces-of-plastic/
This VICE documentary on the Pacific Garbage patch does a great job of explaining the garbage vortex.
VICE News: Garbage Island: An Ocean of Plastic
Check out the three part documentary here:
http://youtu.be/D41rO7mL6zM
Monday, September 8, 2014
The Right Food but the Wrong Brew
Photo taken by Breweries.findthebest.com
Right
in the heart of Haight District there are plenty of bars and restaurants, most
of which cater to tourists, and few of them are the kind of place you want to
take your first date. That all
changed once Magnolia opened on the corner of Haight and Masonic. Magnolia Gastropub raises the bar on
quality food in the Haight district, and hopefully other restaurants will
follow their lead, Magnolia’s beer on the other hand could use some work.
Magnolia
is one of the best places to eat in Haight. The food selection at is very
comforting and tasty, nothing crazy or super hip like lots of the places
in San Francisco. They serve good
down home cooking, with a few interesting specials available. The pork chops
and mash potatoes served with well-pureed apple chutney, which is a nice
traditional dish, but which can easily be overcooked or served poorly. The pork
chop was cooked perfectly, some people insist on over cooking pork and chicken,
but recent studies have shown that cooking your chicken or pork a little more
rare (not bloody) is safe, and keeps it moist and tender. The mash potatoes perfectly moist and
pureed perfectly and complimented the pork chop and apple chutney perfectly,
which is more like or a chunky apple sauce with the fancy name of chutney.
The beer on the other hand, they may
need some give some more time and thought too. Since they had only been
open a few month (maybe weeks) at the time when I went I will give them a small
break, but their beer was mediocre at best. At least three different
in house brewed beers were very disappointing. The flavor and depth of the
beers (Stout, Pale Ale, and a Rice beer) was just not there. They were all very
flat we missing a solid hoppy flavor. The rice beer, which I had resorted
to after being disappointed by my first two beers, was not as horrible and had
a sake flavor to it.
This is another example of a gastro-pub or microbrewery that moved to fast. They found a great location on the corner on a busy corner, and have the ability to draw in droves of tourist visiting the historic Haight District and locals. But they took no time to perfect any of their beers and it really takes away from the whole dining experience. They have the skill, they have the equipment, and they have the desire to be a great brewery, but they need to slow it down and take a moment to focus on one thing at a time.
This is another example of a gastro-pub or microbrewery that moved to fast. They found a great location on the corner on a busy corner, and have the ability to draw in droves of tourist visiting the historic Haight District and locals. But they took no time to perfect any of their beers and it really takes away from the whole dining experience. They have the skill, they have the equipment, and they have the desire to be a great brewery, but they need to slow it down and take a moment to focus on one thing at a time.
Appreciate
the length and energy it takes to perfect a good beer recipe and you can then
brew a beer that will draw the locals as well as the tourist. Magnolia is
always brewing up new beers and trying new foods on the menu according to their
website, and they plan on expanding their beers and hopefully selling their
bottled beer locally. Until Magnolia has done that, I don't think they have the
quality to expanding anywhere.
Grade:
Food- A-
Beer- C-
Magnolia Gastropub
1398 Haight St, San Francisco, CA 94117
11:00AM-12:00AM Mon-Thur
11:00AM-1:00 Fri
10:00AM-1:00AM Sat
10:00AM-!0:00PM Sun
Weekend Brunch: Sat-Sun !0:00AM- 2:30PM
Friday, August 22, 2014
George Washington's Porter Recipe and Franklins 'Poor Richard Ale'
Grain: "A large sifter full of bran". I'm going to use 2.5# of 6-Row. This is most likely the type f grain Washington would have access to from my research.
Molasses: "put in 3 Gallons Molasses". A gallon of molasses weighs around 12#; his recipe called for 3 gallons [36#] for a 30 gallon batch, so dividing the batch size by six gives me 6# of molasses.
Hops: "Hops to your Taste". I think around 2 ounces of hops would put me where "my taste" is for a normal five gallon batch, but as you'll read below, I am going to replicate George's three hour boil...sigh. So, given the crazy long boil, I'm going to need more. How much more, though? 4 ounces? 8 ounces? Could use some advice on this front. Also, what type of hops is the question...I think centennial and cascade would work well, but what type of hops do y'all think GW used? Any information as to what type of modern hops would best replicate the types of hops that GW used?
Yeast: "Then put in a quart of Yeast". I'm probably going to go with Nottingham, the most basic yeast I can think of.
Procedure: Here's where things get interesting. I want to nearly replicate his exact procedure, meaning that I will boil the grain and hops for THREE hours and then "drain the molasses into the Cooler & strain the Beer on it while boiling Hot." I'm going to use a bottling bucket instead of his "cooler". I will deviate a little from his procedure by using a wort chiller instead of his "nature", and ferment like I normally would - a week in primary, a week in secondary, and then bottle. They'll be opened on the 4th of July.
(Recipe and commentary provided by INWarner413 from HomeBrewTalks.com)
I recently took a trip to Philadelphia where they serve this at the City Tavern where Washington, Franklin, Jefferson and more used to drink, get drunk, and talk about how much the British sucked. What did not suck was the Washington Porter and the Franklin Ale, which was piney and delicious. (http://www.benfranklin300.org/etc_article_ale.htm). Franklin wrote the recipe while he was ambassador to France, which may have influenced the light feel but full body flavor or the beer.
Poor Richards Ale, recipe by Ben Franklin
Beer Style
Ben Franklin’s favorite type of beer could have been similar in gravity and strength to the modern version of an Old Ale (1.060 to 1.086). Franklin’s own writings refer to, “the type of strong, harvest-time ale, or October ale.” Yet, his regular drink couldn’t have been excessively strong because he was known to have intellectual discussions in Taverns while, “lifting a few pints of ale,” and Franklin felt (along with many of the time) that ale was a healthful tonic if consumed in moderation. In researching the era, I believe that due to the high cost of imported hops and the documented hop shortages in Colonial America, the hopping rates would have been appreciably less than that of Old Ale and more comparable to a Strong Scotch Ale.
Ben Franklin’s favorite type of beer could have been similar in gravity and strength to the modern version of an Old Ale (1.060 to 1.086). Franklin’s own writings refer to, “the type of strong, harvest-time ale, or October ale.” Yet, his regular drink couldn’t have been excessively strong because he was known to have intellectual discussions in Taverns while, “lifting a few pints of ale,” and Franklin felt (along with many of the time) that ale was a healthful tonic if consumed in moderation. In researching the era, I believe that due to the high cost of imported hops and the documented hop shortages in Colonial America, the hopping rates would have been appreciably less than that of Old Ale and more comparable to a Strong Scotch Ale.
Discounted Styles
Ben Franklin’s beer drinking preferences were developed before the earliest documentation, in 1771, of spiced or flavored commercial recipes that included pumpkin, parsnips, and spruce. Although Porter was popular in England during Franklin’s life, the first Porter brewery in Colonial America did not appear until 1775 and the style was not readily available during the war years. Finally, Franklin’s favorite beer could not have been a lager since it was only first brewed in America in 1840 (well after Franklin’s death.)
Ben Franklin’s beer drinking preferences were developed before the earliest documentation, in 1771, of spiced or flavored commercial recipes that included pumpkin, parsnips, and spruce. Although Porter was popular in England during Franklin’s life, the first Porter brewery in Colonial America did not appear until 1775 and the style was not readily available during the war years. Finally, Franklin’s favorite beer could not have been a lager since it was only first brewed in America in 1840 (well after Franklin’s death.)
Malt
Historic documentation strongly suggests that Colonial recipes used a combination of malts - ‘Low’ (pale malt) and ‘High’ (darker malts.) For authenticity, I recommend using either English floor malt or Maris Otter for the base of “Low Malt.” I then suggest the addition of Biscuit, Special Roast, and a touch of Black malts to approximate “High Malt.” Other, more specialized malt combinations could be combined. However, my recommended grist bill provides an authentic flavor and is specifically designed to accommodate most any size craft brewery.
Historic documentation strongly suggests that Colonial recipes used a combination of malts - ‘Low’ (pale malt) and ‘High’ (darker malts.) For authenticity, I recommend using either English floor malt or Maris Otter for the base of “Low Malt.” I then suggest the addition of Biscuit, Special Roast, and a touch of Black malts to approximate “High Malt.” Other, more specialized malt combinations could be combined. However, my recommended grist bill provides an authentic flavor and is specifically designed to accommodate most any size craft brewery.
Adjuncts
Because of the high cost of imported malt along with the unreliability of local barley crop harvests, brewers at the time often used adjuncts. Both molasses and corn were quite popular in Colonial ales and well documented in Franklin’s time. As the ‘Ale Purity Tax’ and ‘Molasses Act’ were ignored in the Colonies, molasses (the most popular sweetener of the era) was used extensively. However, since modern appreciation for the characteristic molasses flavor is limited at best, I suggest using a medium or dark grade molasses and keeping the amount to less than 3% of fermentables for optimum flavor. The corn used in Colonial times was most likely cracked local maize. For a modern interpretation, I suggest using ‘Pregelatinized Yellow Corn Flakes.’ They are readily available, do not require milling, and can be added to the mash without first using a cereal cooker. I suggest using approximately 18-20% corn in the grist composition.
Because of the high cost of imported malt along with the unreliability of local barley crop harvests, brewers at the time often used adjuncts. Both molasses and corn were quite popular in Colonial ales and well documented in Franklin’s time. As the ‘Ale Purity Tax’ and ‘Molasses Act’ were ignored in the Colonies, molasses (the most popular sweetener of the era) was used extensively. However, since modern appreciation for the characteristic molasses flavor is limited at best, I suggest using a medium or dark grade molasses and keeping the amount to less than 3% of fermentables for optimum flavor. The corn used in Colonial times was most likely cracked local maize. For a modern interpretation, I suggest using ‘Pregelatinized Yellow Corn Flakes.’ They are readily available, do not require milling, and can be added to the mash without first using a cereal cooker. I suggest using approximately 18-20% corn in the grist composition.
Mashing
Eighteenth century texts say to, “Bring your water to a boil and put it into the mash tun.When it has cooled enough that the steam has cleared and you can see your reflection in the water, add your malt to the tun." In my experiments, this translated to a mash temperature of approximately 154F. This mash temperature is supported by both Noonan’s recipe for an 1850 Scottish ale and Daniels’ recommendation for an Old Ale.
Eighteenth century texts say to, “Bring your water to a boil and put it into the mash tun.When it has cooled enough that the steam has cleared and you can see your reflection in the water, add your malt to the tun." In my experiments, this translated to a mash temperature of approximately 154F. This mash temperature is supported by both Noonan’s recipe for an 1850 Scottish ale and Daniels’ recommendation for an Old Ale.
Hops
I suggest Kent Goldings as they were “discovered” in the 18th century and proved extremely popular for brewers both in England and abroad. By comparison, Fuggle hops were not bred until the 19th century. And, regionally grown hops from the Americas had very inconsistent harvests and also did not become widely available until the 19th Century.
I suggest Kent Goldings as they were “discovered” in the 18th century and proved extremely popular for brewers both in England and abroad. By comparison, Fuggle hops were not bred until the 19th century. And, regionally grown hops from the Americas had very inconsistent harvests and also did not become widely available until the 19th Century.
Yeast
For yeast selection, little is mentioned about of commercial ales of the time. Where something is referenced, it is usually in regards to some ‘house’ flavor. A modern yeast equivalent would be to use a low-to-moderate attenuation English or Scottish yeast strain.
For yeast selection, little is mentioned about of commercial ales of the time. Where something is referenced, it is usually in regards to some ‘house’ flavor. A modern yeast equivalent would be to use a low-to-moderate attenuation English or Scottish yeast strain.
RECIPE & INGREDIENTS
My recipe for ‘Poor Richard’s Ale’ is a well-rounded,
moderately strong ale (6.6% ABV). It has a medium copper to light brown
color, depending on the variety of molasses. I recommend using a medium
or dark molasses (about 60% sucrose) versus Blackstrap molasses. While
Blackstrap might be slightly more authentic, it can easily overpower
both the aroma and flavor profile.
Poor Richard’s Ale has a complex aroma with a pleasant
malty, corny, and slightly nutty character, enhanced by a slight
molasses-spiced undertone that adds an almost fine tobacco-like quality.
The flaked corn will lighten the body and provide a nice counterbalance
to the malt flavors. Hop bitterness and flavor are designed to be
medium-low. The molasses will add an additional level of
spiciness/bitterness that will compensate for the lower IBU level
(providing an impression of more bitterness than a typical Strong Scotch
Ale.)
The choice of yeast and fermentation temperature could
provide for some interesting and complimentary fruity esters (e.g.
plums, raisins or dried fruit). However, I have opted for a fairly clean
fermentation to allow the unique flavors of corn and molasses to stand
out.
It gives a good indication of an authentic Colonial style ale. Enjoy!
OG: 1.068 (suggested range = 1.060 – 1.086)
FG: 1.018 (suggested range = 1.014 – 1.030)
IBU: 27 (suggested range = 25 – 35)
SRM: 17 (suggested range = 12 – 25)
BU/GU Ratio: 0.39 (Strong Scotch Ale = 0.41 from AOB Style Guidelines & Daniels)
Ingredients for 5-gallons all-grain: (Assuming 63% efficiency)
Maris Otter (‘Low Malt’) = 8.5lbs. (59%)
Flaked Corn = 2.75 lbs. (19%)
Biscuit (‘High Malt’) = 1.75 lbs. (12%)
Special Roast (‘High Malt’) = 1.00 lbs. (7%)
Black Patent (‘High Malt’) = 2 oz. (1%)
Medium or Dark Molasses (not Blackstrap) = 4 oz (2%) – 15 minutes from end of boil
Mash: 154 F for 45 min or until complete conversion
Hops:
Whole Flower Kent Goldings (5.0% AA)
0.50 oz. - 60 min
0.75 oz. - 45 min
0.50 oz. - 30 min
Boil: 90 minutes
Yeast:
English - White Labs 002 (Wyeast 1968) OR Scottish – White Labs 028 (Wyeast 1728)
FG: 1.018 (suggested range = 1.014 – 1.030)
IBU: 27 (suggested range = 25 – 35)
SRM: 17 (suggested range = 12 – 25)
BU/GU Ratio: 0.39 (Strong Scotch Ale = 0.41 from AOB Style Guidelines & Daniels)
Ingredients for 5-gallons all-grain: (Assuming 63% efficiency)
Maris Otter (‘Low Malt’) = 8.5lbs. (59%)
Flaked Corn = 2.75 lbs. (19%)
Biscuit (‘High Malt’) = 1.75 lbs. (12%)
Special Roast (‘High Malt’) = 1.00 lbs. (7%)
Black Patent (‘High Malt’) = 2 oz. (1%)
Medium or Dark Molasses (not Blackstrap) = 4 oz (2%) – 15 minutes from end of boil
Mash: 154 F for 45 min or until complete conversion
Hops:
Whole Flower Kent Goldings (5.0% AA)
0.50 oz. - 60 min
0.75 oz. - 45 min
0.50 oz. - 30 min
Boil: 90 minutes
Yeast:
English - White Labs 002 (Wyeast 1968) OR Scottish – White Labs 028 (Wyeast 1728)
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