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Style: Baltic Porter
ABV: 7.5%
Purchased: About $8? for a 500 mL bottle at Publick House Provisions in Brookline, MA
A+ / 4.55
look: 4.5 | smell: 5 | taste: 4.5 | feel: 4 | drink: 4.5
Pretty damn dark and opaque with a dark tan head, fine bubbles which clump on the glass.
Tremendous depth to the aroma, with creamy caramel and toffee melding into fresh rye bread, pastry, and some black pepper at the end. Christmas pudding and and pumpernickel round it out. Spices enhance, but its hard to pick them out. Port-like undertones.
Very creamy, dextrinous, slick mouthfeel makes the caramel, chocolate, and dark bread flavors pop. Spicing is faint but brightens it up further. A touch of roastiness balances moreso than any hops. Dark raisin/plum flavors poke out with warmth. Carbonation is slight, letting the flavors linger on the palate longer. Could use a bit more bite, but makes for a highly drinkable beer. Alcohol warms subtly. Definitely check it out.
Thursday, December 3, 2009
Monday, November 9, 2009
Great Divide Titan IPA
Style: American IPA
ABV: 6.8%
Purchased: $11.49 or so per 6-pack at 7-11.
B+ / 3.9
look: 5 | smell: 3.5 | taste: 3.5 | feel: 4 | drink: 4
I'll start by saying when I bought this last summer, it had a far more intense hop nose and flavor. That said, the 3 or 4 times I've had it since, I haven't gotten the same effect, probably an east coast freshness issue. The appearance is one intangible, with a thick, clumpy froth leaving gorgeous lacing down the glass. Brilliant orange.
The nose on this one lacks the intense pine and citrus I remember from before. It is replaced with the biscuit and nuttiness reminiscent of UK base malt, and a fruity though subdued yeast character.
Citrus and pine hops remain in the flavor over the aforementioned malt. Resiny, but the biscuit flavor seems like more of a UK flavor than American.
Nice body keeps it fairly balanced and drinkable, not cloying in any sense.
ABV: 6.8%
Purchased: $11.49 or so per 6-pack at 7-11.
B+ / 3.9
look: 5 | smell: 3.5 | taste: 3.5 | feel: 4 | drink: 4
I'll start by saying when I bought this last summer, it had a far more intense hop nose and flavor. That said, the 3 or 4 times I've had it since, I haven't gotten the same effect, probably an east coast freshness issue. The appearance is one intangible, with a thick, clumpy froth leaving gorgeous lacing down the glass. Brilliant orange.
The nose on this one lacks the intense pine and citrus I remember from before. It is replaced with the biscuit and nuttiness reminiscent of UK base malt, and a fruity though subdued yeast character.
Citrus and pine hops remain in the flavor over the aforementioned malt. Resiny, but the biscuit flavor seems like more of a UK flavor than American.
Nice body keeps it fairly balanced and drinkable, not cloying in any sense.
Monday, September 14, 2009
Belgian-style Glacier Pale Ale
I decided to brew on Thursday last week for a couple reasons: one, to make sure I got another batch in for the upcoming Blacksburg Brew-do homebrew competition; two, to make sure I didn't flake out on brewing over the weekend and put it off again like last weekend; and three, because I was curious if I could brew an all-grain beer at night after work, and still make it to work the next day.
Indeed, though I didn't start heating my mash water until 5:15 PM, I got in a quick and tidy batch and pitched yeast by 10:30. Will L., Mike A., Chris B., neighbor Chris all stopped by to make sure I got my money's worth proving point 3. No significant hangovers.
The greatest source of anxiety for me over the past 5 or so months and numerous batches of beer has been my mash tun, a problem I recently diagnosed as a combination of warped mash tun floor and flattened out false bottom. After much debate on how to fix the problem (and nearly buying a new Rubbermaid cooler), I settled on drilling 4 holes through the mash tun floor, inserting bolts and pinning down the warped floor with nuts. The remaining 1/2 inch of bolt sticking up provides some reinforcement for the false bottom should it try collapsing under a heavy load of malt.
This mostly did the trick, much to my delight. However, my efficiency wound up extremely low (56% vs. 75% planned), which I am partially attributing to the leaks I created in the tun by not using washers or gaskets of any kind. There really wasn't much liquid coming out, but it may have filled up in the space between the plastic. It also may have been some of the more concentrated sweet wort coming out at the beginning, causing a more rapid efficiency loss. At any rate, I'll fix it for the next batch and keep my fingers crossed.
The lack of efficiency jacked up my IBUs a little and it's going to be seriously dry beer if my alcohol gets where I want it to be. Another bummer which lowered the OG (but not the efficiency) was the fact that I only had 6 ounces of corn sugar around, and I had been planning on using at least 8 ounces. So in the end, the strong Belgian IPA I was going for is going to be a hoppy, yet moderate-strength pale ale, which may be a blessing in disguise. I'd been waffling between brewing something moderate for the Brew-do or something serious for the Brewer's Guild's "Imperial Anything" competition. While I settled on something Brew-do-centric before brewing, I was still concerned my recipe would approach 7% ABV. This one should be in the 5.5% range, and will also finish fermenting quicker so it will have more time to meld and carbonate before the Brew-do, Oct. 24. Works for me.
6 lb. Belgian Pilsner malt
3 lb. Wheat malt
1 lb. Aromatic malt
.5 lb. Carapils Dextrine malt
6.3 oz. Corn sugar
Glacier hops 1 oz. 60 min, 15 min, and 10 min and 2 oz. dryhop.
White Labs WLP 500 Trappist Ale yeast
Indeed, though I didn't start heating my mash water until 5:15 PM, I got in a quick and tidy batch and pitched yeast by 10:30. Will L., Mike A., Chris B., neighbor Chris all stopped by to make sure I got my money's worth proving point 3. No significant hangovers.
The greatest source of anxiety for me over the past 5 or so months and numerous batches of beer has been my mash tun, a problem I recently diagnosed as a combination of warped mash tun floor and flattened out false bottom. After much debate on how to fix the problem (and nearly buying a new Rubbermaid cooler), I settled on drilling 4 holes through the mash tun floor, inserting bolts and pinning down the warped floor with nuts. The remaining 1/2 inch of bolt sticking up provides some reinforcement for the false bottom should it try collapsing under a heavy load of malt.
This mostly did the trick, much to my delight. However, my efficiency wound up extremely low (56% vs. 75% planned), which I am partially attributing to the leaks I created in the tun by not using washers or gaskets of any kind. There really wasn't much liquid coming out, but it may have filled up in the space between the plastic. It also may have been some of the more concentrated sweet wort coming out at the beginning, causing a more rapid efficiency loss. At any rate, I'll fix it for the next batch and keep my fingers crossed.
The lack of efficiency jacked up my IBUs a little and it's going to be seriously dry beer if my alcohol gets where I want it to be. Another bummer which lowered the OG (but not the efficiency) was the fact that I only had 6 ounces of corn sugar around, and I had been planning on using at least 8 ounces. So in the end, the strong Belgian IPA I was going for is going to be a hoppy, yet moderate-strength pale ale, which may be a blessing in disguise. I'd been waffling between brewing something moderate for the Brew-do or something serious for the Brewer's Guild's "Imperial Anything" competition. While I settled on something Brew-do-centric before brewing, I was still concerned my recipe would approach 7% ABV. This one should be in the 5.5% range, and will also finish fermenting quicker so it will have more time to meld and carbonate before the Brew-do, Oct. 24. Works for me.
6 lb. Belgian Pilsner malt
3 lb. Wheat malt
1 lb. Aromatic malt
.5 lb. Carapils Dextrine malt
6.3 oz. Corn sugar
Glacier hops 1 oz. 60 min, 15 min, and 10 min and 2 oz. dryhop.
White Labs WLP 500 Trappist Ale yeast
Saturday, July 11, 2009
Ryezome Label
After a lengthy hiatus, the creative bug bit me again and I made another beer label for my latest homebrew, a hoppy brown rye ale. I settled on Ryezome as the name, a reference to the 3 pounds of rye used in the recipe, and rhizomes, the rootstalks of certain plants such as hops, that grow under ground and act as a liaison of sorts between the roots and shoots of plants. The label is just a representation of an image that popped into my head when daydreaming about the beer. I liked the idea of a root system being torn out of the ground by something as unassuming as a hot air balloon, and I found it fitting for both the style of the beer and the title. 'Nuff said. :)
The beer itself was originally supposed to be a hoppy amber rye ale, but while ProMash claims the color is well within guidelines for an amber, anyone who looks at it would immediately think brown, so I'm going with that. Since its right here in front of me, I might as well throw the recipe out there:
6 lb 2-row Pale Ale malt
3 lb Munich malt
3 lb Rye malt
.5 lb 40L Crystal malt
4 oz. Carafa malt
.5 oz Cascade pellets 6.3% AA (35 min boil)
1.1 oz Nugget pellets 11.6% AA (18 min boil)
1.0 oz Columbus pellets 12.3% AA (18 min boil)
1.0 oz Columbus pellets 12.3% AA (Dryhop)
.5 oz Cascade pellets 6.3% AA (Dryhop)
WLP001 California Ale Yeast - 1L starter made
After having serious issues with stuck mashes, I decided after this one stuck that I'd just siphon the wort out of the top of the tun instead of trying to get it to run out the bottom through the false bottom. It worked admirably, as I reached about 73% efficiency which is about as good as I've gotten (75% and up is ideal). I've since decided that my problems may be due to warped plastic on the bottom of the mash tun. :( A new tun may be in my future.
Tuesday, June 2, 2009
Wachusett Green Monsta Ale
B+ / 3.8
look: 3 | smell: 3.5 | taste: 4 | feel: 4.5 | drink: 4.5
Style: American Strong Ale
ABV: 7.30%
Purchased: Birthday present from parents, in Massachusetts. Price unknown.
Thanks to the parents for a birthday 6-pack. Pours a stately orange-amber with a nice healthy swath of creamy head. Pretty hazy.
Slightly husky, biscuit, and caramel aroma mixed with some gentle noble hops for a balanced aroma.
While balanced in flavor as well, the malt is very interesting and almost more pronounced than the hops: sweet with light caramel, butter, and lmilk chocolate notes. The noble hops provide life and crispness to the beer, making for a very poundable beer.
Nice little brew...the head never went anywhere and the haze seemed to lift with warmth. Never guessed it was a strong ale, even with the "Big Pale Ale" note, until I saw the style and ABV on BA. Send more, Dad!
look: 3 | smell: 3.5 | taste: 4 | feel: 4.5 | drink: 4.5
Style: American Strong Ale
ABV: 7.30%
Purchased: Birthday present from parents, in Massachusetts. Price unknown.
Thanks to the parents for a birthday 6-pack. Pours a stately orange-amber with a nice healthy swath of creamy head. Pretty hazy.
Slightly husky, biscuit, and caramel aroma mixed with some gentle noble hops for a balanced aroma.
While balanced in flavor as well, the malt is very interesting and almost more pronounced than the hops: sweet with light caramel, butter, and lmilk chocolate notes. The noble hops provide life and crispness to the beer, making for a very poundable beer.
Nice little brew...the head never went anywhere and the haze seemed to lift with warmth. Never guessed it was a strong ale, even with the "Big Pale Ale" note, until I saw the style and ABV on BA. Send more, Dad!
Wednesday, May 27, 2009
Great Divide Hades
C+ / 3.05
look: 2.5 | smell: 2.5 | taste: 3 | feel: 4 | drink: 4.5
Style: Belgian Strong Pale Ale
ABV: 7.80%
Purchased: ~$10 for a six pack at the Good Kroger in Roanoke, VA
Very light and clear golden straw color, with a wispy, kind of sad head atop. Completely filtered, which always bums me out when dealing with a bottle of Belgian-style ale. Bottled on April 3, a little under 2 months ago. Bottle says 7.8%, not 7.3 as listed above.
Almost entirely yeast on the nose, with a bit of butter and honey. The aroma has kind of an off spice note kind of sour smelling. Not very pungent or pleasing.
The flavor first hits with light sweetness, honey maybe, then kicks in with yeast spice and clove, then finishes with that slightly off, somewhat astringent spice note again. Mouthfeel is plenty dry and peppery and it makes for one of the more refreshing 7.8% you may have. The goods just don't really do it for me.
look: 2.5 | smell: 2.5 | taste: 3 | feel: 4 | drink: 4.5
Style: Belgian Strong Pale Ale
ABV: 7.80%
Purchased: ~$10 for a six pack at the Good Kroger in Roanoke, VA
Very light and clear golden straw color, with a wispy, kind of sad head atop. Completely filtered, which always bums me out when dealing with a bottle of Belgian-style ale. Bottled on April 3, a little under 2 months ago. Bottle says 7.8%, not 7.3 as listed above.
Almost entirely yeast on the nose, with a bit of butter and honey. The aroma has kind of an off spice note kind of sour smelling. Not very pungent or pleasing.
The flavor first hits with light sweetness, honey maybe, then kicks in with yeast spice and clove, then finishes with that slightly off, somewhat astringent spice note again. Mouthfeel is plenty dry and peppery and it makes for one of the more refreshing 7.8% you may have. The goods just don't really do it for me.
Thursday, May 7, 2009
Stone Cali-Belgie IPA
A / 4.45
look: 4.5 | smell: 5 | taste: 4.5 | feel: 3.5 | drink: 4
Style: Belgian-style IPA
ABV: 6.90%
Purchased: $8.49 for a 22 ounce bottle at Wine Gourmet in Roanoke, VA
I purchased this bottle skeptical about how well Cali would meld with Belgique, but with a deeply-rooted trust in Stone. The best Belgian ales are powerful and complex yet delicate, a quality American brewers often disregard. Stone, however, can seemingly do it all.
A smell unlike anything I've ever encountered, save a greenhouse, greets me kindheartedly, as if presenting me with a wreath of flowers for my triumph in bringing it home to be released to my senses. It's massively floral, hops blending perfectly with the earthy, fruity, and bubble gum/lemon pound cake sweet yeast aroma. Very suitable for the seasonal warmth and dampness.
The head is modest at first, a finger's worth in a fairly wide snifter. It settles thin and wispy but forms a very fine patch of lacing on the glass. The second (more vigorous) pour produces two fingers, The body is a crystal clear, brilliant golden poppy color, and I was surprised to see it was a filtered beer.
The beer is wet on the palate like morning dew. Earthy, fresh, berry fruit with a touch of lime (think mojitos), blending so well with gentle malt sweetness and again some bubble gum, that it seems the ingredients have aged together for centuries. Alas, being filtered I'm not sure how long you could age it. This is unfortunate as my only real gripe with the flavor is that it's maybe a bit too bitter for that Belgian yeast delicacy. It grows on you though.
Hops and spice coat my mouth, pleasant for me but not for all. Definitely an IPA sharpness to it. Trademark Stone.
Not really a session ale, but not supposed to be. I could see drinking a couple because it's so good, but for most, one will satisfy, if not sit heavy.
look: 4.5 | smell: 5 | taste: 4.5 | feel: 3.5 | drink: 4
Style: Belgian-style IPA
ABV: 6.90%
Purchased: $8.49 for a 22 ounce bottle at Wine Gourmet in Roanoke, VA
I purchased this bottle skeptical about how well Cali would meld with Belgique, but with a deeply-rooted trust in Stone. The best Belgian ales are powerful and complex yet delicate, a quality American brewers often disregard. Stone, however, can seemingly do it all.
A smell unlike anything I've ever encountered, save a greenhouse, greets me kindheartedly, as if presenting me with a wreath of flowers for my triumph in bringing it home to be released to my senses. It's massively floral, hops blending perfectly with the earthy, fruity, and bubble gum/lemon pound cake sweet yeast aroma. Very suitable for the seasonal warmth and dampness.
The head is modest at first, a finger's worth in a fairly wide snifter. It settles thin and wispy but forms a very fine patch of lacing on the glass. The second (more vigorous) pour produces two fingers, The body is a crystal clear, brilliant golden poppy color, and I was surprised to see it was a filtered beer.
The beer is wet on the palate like morning dew. Earthy, fresh, berry fruit with a touch of lime (think mojitos), blending so well with gentle malt sweetness and again some bubble gum, that it seems the ingredients have aged together for centuries. Alas, being filtered I'm not sure how long you could age it. This is unfortunate as my only real gripe with the flavor is that it's maybe a bit too bitter for that Belgian yeast delicacy. It grows on you though.
Hops and spice coat my mouth, pleasant for me but not for all. Definitely an IPA sharpness to it. Trademark Stone.
Not really a session ale, but not supposed to be. I could see drinking a couple because it's so good, but for most, one will satisfy, if not sit heavy.
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