Category Archives: miscellaneous

Brew Year’s Resolutions 2018

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20170903_151314It’s a new year! Having reflected on the past year of brewing as well as how I hit my resolutions for the previous year, I’m ready to set out some goals for 2018.

  • Pitch a new article for a homebrew publication.
    • This is a holdover from last year. I had one article published in Zymurgy during 2017; now, I just have to get a pitch together for something else during 2018.
  • Perfect my oatmeal stout recipe.
    • I entered my Eagle Face Oatmeal Stout in the first-round 2017 NHC, and scored an exceptionally pleasing 40. Unfortunately, comments for improvement were pretty vague (which was a bit disappointing, given the caliber of judging there). I’m going to modify the base malt a bit, perhaps, and see if I can’t kick up the score and make it into the second round.
  • Brew some more sour beer recipes.
    • I had great success during the past two years with a Berliner Weisse and am working towards a respectable raspberry Belgian sour. I’m hoping to hone the raspberry Belgian, and brew at least one other kettle soured beer. A gose or another Berliner Weisse will hopefully be in the mix.
  • Brew a perfect IPA.
    • I feel like my IPAs are good right now, but could be better. A lot of this might be in dry-hop handling; I usually keg-hop the things, but end up with a result that can be a bit harsh. The upside of this is that loss of hop flavor from oxidation is less of an issue. It’s time to find a happy medium. For 2018, I want to experiment with different ways of hopping and transferring IPAs, to finally hit peak IPA! I’ll probably start with a return to dry-hopping in the primary…I need to first see if drop-off in hop aroma is even that big of a deal anymore given my kegging and cold storage setup. I had preliminary attempts for my Thanksgiving IPA, but it didn’t stick around long enough to verify hop longevity!
  • Hit my calculated starting gravities more consistently.
    • I’ve found that I am often 0.02 or 0.03 off my starting gravity, usually a touch on the low side. This is almost entirely a boil-off rate issue, so I want to dial that in a bit better this year.

This should be plenty to keep me busy–I’ll check in at the end of the year to see how well I did!

2017’s Brew Year’s Resolutions — How Did I Do?

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Nearly a year ago, I drafted a set of Brew Year’s Resolutions for 2017. Let’s check in and see how I did!

  • Do more science communication with homebrew as a vehicle.
    • This goal was a solid win! I gave my “The Dinosaur in My Beer” lecture in various forms for five different venues, including Homebrew Con, and have more on the way. It has inspired me to do yet more with homebrew scicomm–something to look forward to in 2018!
  • Pitch another article for a homebrew publication.
    • I didn’t get this one. Move it forward to 2018!
  • 20170128_132534Explore lagers and pilsners in more depth.
  • Use water chemistry more effectively.
    • I’m feeling really good about this one! I’ve done a lot more building water from scratch where appropriate, and feel like my beers are improved as a result. I’ve definitely fixed the formerly “flabby” character of my blonde and wheat beers, which is a major win.
  • Dial in my brewing system parameters more tightly.
    • This one was a partial win. Thanks to modifications in my mash-in procedure, I’m hitting that temperature pretty consistently. I’m less happy with how closely I’m hitting starting gravities; I need to up the boil-off rates for my calculations. Once that’s done, I should be in good shape.
  • Enter at least three homebrew competitions.
    • I got two out of three on this one. I entered Romancing the Brew and the NHC, but never quite got around to doing a third competition. I think I’m okay with that. At this stage in brewing, I’ve earned enough medals to feel confident in my product, but the overall feedback is becoming progressively less valuable. My strategy moving forward will be to enter competitions opportunistically, aiming for at least two in 2018.

In the end, I racked up three total wins, two partial wins, and two misses in the 2017 Brew Year’s Resolutions. I’m pretty happy with this–now time to start drafting my 2018 resolutions!

2017’s Homebrew Highlights

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20171113_1742532017 was a fun and productive year for my brewing. Here’s are some of the highlights:

  • Favorite Batch
    • Dunkel-Osteus
      • My first Munich dunkel brought together several techniques I had been practicing–water adjustments, late addition of dark grains, and lagering. It came out nearly perfectly, creating an intensely enjoyable and very drinkable beer.
  • Least Favorite Batch
    • Czech-ed Out Pilsner
      • My first dumped batch. When the hops have a funny aroma in the bag, they’re not going to have a better aroma in the brew. This ended up as a grassy-smelling mess (even though it looked beautiful). Lesson learned!
  • Experimental Recipe with Most Potential
    • Raspberry Belgian (version 1 and version 2)
      • I did two iterations of this batch; one with frozen raspberries and acid malt to provide fruit and tartness, respectively, and one with canned raspberry puree and kettle souring. The first batch hit the fruit flavor much better, although it wasn’t terribly tart. The second batch didn’t have nearly as nice of flavor or as pretty of a color, and was almost too sour. So, I’ll probably try another kettle-soured version that hits less acid (maybe a pH around 3.8?) and uses frozen fruit. With a bit of tweaking, this recipe should be a solid one.
  • Most Fun New Style/Recipe to Try
    • Red Rye Lager
      • I haven’t tasted the results yet, but this batch was just plain fun to plan and brew. I enjoyed experimenting more with rye, as well as applying my developing skills for lagers. It was probably the most creative brew I’ve done in awhile, in terms of going off-script for recipes.
  • Best Technique Added to Repertoire
    • Kettle souring with yogurt
      • I tried this with the second iteration of the Raspberry Belgian, and loved the concept. It’s way cheaper and easier than buying a fancy bacterial culture, and produces a nice, clean sourness. I want to try this with a few other styles, such as Berliner Weisse.

20170625_205023

  • Best Ingredient Added to Repertoire
    • I discovered the Amoretti Craft Puree series at Homebrew Con this year (we got a bottle in our “swag bag”), and have really been enjoying playing with it. It seems to fill a nice niche in between fruit extracts and straight fruit purees; the blood orange variety went nicely with my American wheat beer, and I also crafted a tasty peach IPA with the stuff. 2018 will bring more brews with this series of purees!
  • Favorite Book
    • As we close out the year, I just finished Pete Brown‘s Miracle Brew. I’ve enjoyed Brown’s writing, since I discovered Hops and Glory, and this book is a worthy successor. Brown excels at combining travelogue with beer history, while being pretty entertaining in the process. Miracle Brew is no exception–he surveys the history and cultural influence of major beer ingredients, while introducing us to many of the folks behind the scenes. His books tilt towards the British (I got a bit lost in the otherwise enjoyable Man Walks Into a Pub, because I’m not immersed in British pub culture), but this one is cosmopolitan enough to be engaging even for us Americans. Highly recommended!
  • Other Milestones
    • It was a good year for blending beer and science communication; I had an article in Zymurgy on the evolution of hops, which presented a ton of new information on hops that hadn’t made it into the brewing literature yet. Additionally, I put together a slide presentation on the intersections between beer and paleontology, which I gave at several venues (including HomebrewCon).
  • Overall Stats
    • I brewed around 30 batches this past year–that’s a new record!

The Session #125 — Pale European Lagers: The Ultimate SMaSH beers

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thesessionNote: This is my first time contributing to The Session, a monthly blogging challenge for beer aficionados. For The Session #125, Mark Linder chose the topic of SMaSH (single malt and single hop) beers.

SMaSH beers–those brews marrying a Single Malt variety and a Single Hop variety–are often promoted as something that’s interesting to try but not particularly versatile. As a homebrewer, I’ve usually thought of them as a tool to explore ingredients, perhaps fun as a technical gimmick but not necessarily a pathway to truly exceptional beer. Sure, you could get some good stuff, but it would lack complexity and get boring after a few pints. SMaSH beers were a way to turn out some pale ales with funky new hop varieties, but these were only a brief stop along the journey to a more worthy recipe. Don’t even bother entering them in a BJCP competition, because they won’t hold up well relative to their rivals with a longer ingredient list.

Then I discovered the Bohemian pilsner.

When I first sampled American-style craft beer, the cheap American lagers of my early days faded into mental oblivion. Why even bother with a watery fizz-drink, when you could blast your taste buds with a triple imperial IPA touting 190 IBUs, 12 percent alcohol, and five varieties of hops? Or what about a delightful English porter, with its malty backbone and slightly fruity yeast character? Clear beers were for quitters and college students. European lagers were mildly intriguing, but typified by badly aged and skunky six packs in green bottles. Why bother with that, when there was a world of fresh local craft brew and homebrew to explore?

An Archaeopteryx-linked beer requires the appropriate glassware.

My first homebrewed Bohemian pilsner (made with genuine Jurassic ingredients!)

Not too long ago, though, I decided to dip my homebrewing toes into the lagered waters. Bohemian pilsner (a.k.a., Czech pilsner, a.k.a., Czech premium pale lager in the 2015 BJCP guidelines) caught my attention early on…it was the original pilsner, after all! What better way to learn what this beer is all about?

Yet, I was shocked by the simplicity of the classic recipes! Bohemian pilsner malt. Czech-sourced Saaz hops. Soft water. Clean lager yeast. The rest is just up to technique–in particular, a good decoction mash was apparently the key to success.

My first attempt at a Bohemian pilsner wasn’t perfect, but wow, it was pretty darned good. This was the first time I consciously experienced Saaz hops, finally getting a name to match with that distinctive aroma and flavor. It was also the first time I experienced a genuinely fresh European-style lager in the United States, and I finally knew what the big deal was all about.

This spurred a realization. SMaSH beers weren’t just for pale ales. In fact, pale lagers are the most reliable ticket to SMaSH success. Quality malt. Quality hops. Careful water chemistry. A clean fermenting lager yeast. A bit of skill. All of this combines to a memorable and surprisingly complex brew. Of course, Czech pilsner isn’t the only lager style with a simple recipe. Munich helles, German pils, and others jostle alongside in the running. Any of these can be done quite well with a short shopping list. This is what makes them so hard to do exceptionally well, perhaps–any flaws can’t hide behind crystal malt and yeast esters.

So, what’s the style best suited to a SMaSH beer? I love all of my European pale lagers, but Bohemian pilsner wins for me every time.