Ah...The thought of brewing beer at home. Pouring oneself a freshly brewed beer that was concocted in the basement or the garage certainly has it's merits. And, of course your non brewing friends will think it's cool. I had a similar thought in the late 90's and started brewing with pots and pans in the kitchen. My ultimate goal at that time was to pour beer in a glass that was entirely of my own creation. Initially, I did not care if I had an audience to share it with, but as the beers improved so did my desire for validation. I would let some of my friends try some of my better batches (not the one's that I considered "drinkable"), and would occasionally get the question: When are you gonna start selling this? "No....no...no... What I do is simply a hobby. I have no desire to open a bar and sell craft beer in large quantities to the public".
About six months ago a friend of mine said he was interested in starting a microbrewery. In May of 2012 Ohio had changed it's laws requiring an additional, expensive licence to have a "tasting room" at a production brewery. These two things may have finally caused me to change my mind. The wheels are currently in motion to go forward with a plan for opening a small nano-brewery with an attached "tasting room/bar". Having no business experience, I know the road will be rocky at times but hopefully the timing is right. In the meantime, I am enjoying the research involved. My partners and I have visited other similar ventures in the state to learn which breweries are succeeding and why. I must admit that these road trips have become quite productive and having a couple pints (whether good or bad) is never a bad thing.
Sunday, February 3, 2013
Tuesday, September 18, 2012
Homebrewing From Scratch?
I'm on a continuing journey to create homebrewed beer that can truly be defined as "from scratch". Of course, I cannot grow my own supply of malted 2-row barley. Nor can I reasonably consider the time required to domesticate wild hop plants and create cloned hybrids that have desired aroma and flavor characteristics. So, what should I consider a "from scratch" recipe?
I have done some experimentation in the past by introducing a single unknown variable into a recipe. A sort of "scientific control" if you will. For instance, I was brewing a pale ale and decided to follow a standard recipe except for the yeast. I ended up using a strain of yeast that I had isolated from the skins of Concord grapes that visually seemed similar to normal beer yeast supplied by retailers. (I could have introduced multiple variables, such as wild hops and maybe home kilned barley but if the resulting beer was awful I wouldn't know the cause.) Anyway, the beer turned out unpleasant and as a result I have abandoned the idea of using wild yeast for any recipe!
My next batch will be incorporating wild hops that I recently discovered on a bike path near my home. I am cautiously optimistic about the outcome but one never knows. I have to wonder what the first batches of beer must have tasted like before the domestication of yeast and hops. Perhaps the effect of the alcohol was enough to offset the horrid taste. I'm sure that over time, through experimentation with ingredients and technique, desired aspects were gradually achieved and got us to where we are today.
So, perhaps I should spend the extra money for genetically altered barley and proprietary yeast/hops instead of spending the time and effort that i have. My next batch of beer that i am brewing with wild hops may not turn out very extraordinary, but then again you never know....
I have done some experimentation in the past by introducing a single unknown variable into a recipe. A sort of "scientific control" if you will. For instance, I was brewing a pale ale and decided to follow a standard recipe except for the yeast. I ended up using a strain of yeast that I had isolated from the skins of Concord grapes that visually seemed similar to normal beer yeast supplied by retailers. (I could have introduced multiple variables, such as wild hops and maybe home kilned barley but if the resulting beer was awful I wouldn't know the cause.) Anyway, the beer turned out unpleasant and as a result I have abandoned the idea of using wild yeast for any recipe!
My next batch will be incorporating wild hops that I recently discovered on a bike path near my home. I am cautiously optimistic about the outcome but one never knows. I have to wonder what the first batches of beer must have tasted like before the domestication of yeast and hops. Perhaps the effect of the alcohol was enough to offset the horrid taste. I'm sure that over time, through experimentation with ingredients and technique, desired aspects were gradually achieved and got us to where we are today.
So, perhaps I should spend the extra money for genetically altered barley and proprietary yeast/hops instead of spending the time and effort that i have. My next batch of beer that i am brewing with wild hops may not turn out very extraordinary, but then again you never know....
Monday, June 18, 2012
Left Brained Brewing
I Started brewing beer at home with a "Mister Beer Kit" in 1999. I actually received two kits for my birthday that year. One from my wife and the other from a co-worker who had recently purchased a kit for himself as well (brewing beer was on his bucket list). The beers from the kit turned out well enough but there wasn't much creativity involved in the process. Pour pre-hopped malt syrup into a pot with water and boil for ten minutes. Cool in the sink for 30 minutes, dump into plastic container, sprinkle yeast and set near a heater vent. Actually, putting the fermenter next to a high heat source was a very bad idea but it seemed like the right thing to do. I soon learned that beer making ingredients could be found locally at homebrew supply stores. All I needed was a good recipe and I would be crafting high quality beer at home.
I started out by trying to clone craft beers that I enjoyed and that were available at that time. Ohio was not yet selling beers above 6% alcohol so the choices at the store were limited. Two beers that I was able to get my hands on were Pete's Wicked Ale and Red Hook ESB. I was determined to duplicate these beers for two reasons. One was to save money and secondly it would be really cool to make good tasting beer at home. Most of my batches were "drinkable" but not quite what I was hoping for. So, I continued a quest for better recipes to try to improve the final product.
After several years I came to realize that great beer does not come from great recipes. It takes some knowledge of basic science and creativity to obtain good results. I have found that the more knowledge I have of the beer making process, the more that I am able to get a desired result. I have also learned to accept the balance between strictly following a recipe and taking risks. I recently made a beer from wild hops and wild yeast. Lets just say it seemed like a good idea, but I won't be attempting it again soon!
I started out by trying to clone craft beers that I enjoyed and that were available at that time. Ohio was not yet selling beers above 6% alcohol so the choices at the store were limited. Two beers that I was able to get my hands on were Pete's Wicked Ale and Red Hook ESB. I was determined to duplicate these beers for two reasons. One was to save money and secondly it would be really cool to make good tasting beer at home. Most of my batches were "drinkable" but not quite what I was hoping for. So, I continued a quest for better recipes to try to improve the final product.
After several years I came to realize that great beer does not come from great recipes. It takes some knowledge of basic science and creativity to obtain good results. I have found that the more knowledge I have of the beer making process, the more that I am able to get a desired result. I have also learned to accept the balance between strictly following a recipe and taking risks. I recently made a beer from wild hops and wild yeast. Lets just say it seemed like a good idea, but I won't be attempting it again soon!
Monday, May 21, 2012
Summer's IPA
India Pale ales (IPA's) have become a juggernaut on the craft beer scene. Many craft breweries make more than one type of IPA and most of these offer at least one double/imperial IPA. The once popular Pale Ale has had to take a backseat to it's hoppier, higher alcohol cousins. So, where do we go from here? Triple and Quad IPA's? Personally, as summer approaches, I have been craving some of the lower alcohol and less hoppy beers. There is nothing like a Belgian Blonde or even a clean, crisp American Pale Ale to quench the thirst from the scorching heat of summer.
A couple of weeks ago, the manager of our local pub mentioned that a very special beer was about to be distributed in Ohio and that he would be serving it on tap very soon. I had not heard of Sculpin or the brewery Ballast Point but he assured me that it was not to be missed.
I am on the email list for The Old Bag of Nails and usually every Tuesday and Friday I receive an update on the current line up of craft beers at the pub. However, last Wednesday I received an unexpected "News Flash" that stated Sculpin IPA would be tapped at 5pm! The wife and I couldn't resist the bait so we headed to OBON before the keg ran dry.
A beer that has good balance finds the union between bitter and sweet. Although an IPA tends to be higher on the bitterness scale, it can still be balanced with both the sweet residual sugars from the barley and the subtle sweetness from a higher alcohol content. Even with beers of terrific balance, the bitter and sweet can be perceived on the palate separately.
The aroma from Ballast Point's Sculpin is a pungent blast of mango and apricot. As I take my first sip, all my taste buds seem to fire at the same time. The balance is so amazing that I cannot easily differentiate the bitter and sweet and the tropical hop flavors are perfect for summer quenching. There are no rough edges here and it becomes very clear that this is the perfect IPA for summer. It is so good that trying to duplicate it in my basement brewery seems senseless. I did however research homebrew recipes intended to duplicate Sculpin online, but there seemed to be much confusion about which hops to use and when to add them to the kettle. I'm not going try to figure how Sculpin is made, but I will be trying it again soon.
A couple of weeks ago, the manager of our local pub mentioned that a very special beer was about to be distributed in Ohio and that he would be serving it on tap very soon. I had not heard of Sculpin or the brewery Ballast Point but he assured me that it was not to be missed.
I am on the email list for The Old Bag of Nails and usually every Tuesday and Friday I receive an update on the current line up of craft beers at the pub. However, last Wednesday I received an unexpected "News Flash" that stated Sculpin IPA would be tapped at 5pm! The wife and I couldn't resist the bait so we headed to OBON before the keg ran dry.
A beer that has good balance finds the union between bitter and sweet. Although an IPA tends to be higher on the bitterness scale, it can still be balanced with both the sweet residual sugars from the barley and the subtle sweetness from a higher alcohol content. Even with beers of terrific balance, the bitter and sweet can be perceived on the palate separately. The aroma from Ballast Point's Sculpin is a pungent blast of mango and apricot. As I take my first sip, all my taste buds seem to fire at the same time. The balance is so amazing that I cannot easily differentiate the bitter and sweet and the tropical hop flavors are perfect for summer quenching. There are no rough edges here and it becomes very clear that this is the perfect IPA for summer. It is so good that trying to duplicate it in my basement brewery seems senseless. I did however research homebrew recipes intended to duplicate Sculpin online, but there seemed to be much confusion about which hops to use and when to add them to the kettle. I'm not going try to figure how Sculpin is made, but I will be trying it again soon.
Wednesday, April 11, 2012
Beer Consumption Units
Many people head to their local pub after a hard day at the office to either unwind or to gather with friends. They perhaps will also order up their favorite beer dujour to accompany them while they make particularly witty comments to their fellow imbibers. No doubt, most will take careful consideration of all menu options and daily food specials before ordering food. The amount of food each person orders is a matter of preference and can be fairly easily judged for caloric content, but the quantity of beer ingested is of equal importance. It is becoming more common for the pub's daily beer list to include not only the style of beer but the %ABV (percent alcohol by volume). This information can be helpful but how does one know when one has had enough to drink? The answer is with what I call "Beer Consumption Units".
Beer Consumption Units (BCU's) = Ounces Consumed/12 x % Alcohol by volume
For example:
Bill goes to OBON and orders an Avery Maharja with his Po-Boy Sandwich. He finishes his beer and decides on a Troegs Nugget Nectar. How many BCU's has Bill consumed? Using the formula:
16 ounces/12 x 10.5%ABV = 14 BCU's Maharaja
16 ounces/12 x 7.5%ABV = 10 BCU's Nugget Nectar
14 + 10 = 24.0 BCU's total
To put this into perspective:
If Bill had decided to instead drink five bottles of Budweiser, he would have ingested 25 BCU's...... (12 x 5)/12 x 5% = 25 BCU's. About the SAME as the TWO beers that Bill actually consumed!
With the increase in popularity of craft beers, I believe it is crucial to gather as much information as possible to ensure an enjoyable time without going overboard. Determine what BCU's works best for you because it is important to know when you've had enough.
Beer Consumption Units (BCU's) = Ounces Consumed/12 x % Alcohol by volume
For example:
Bill goes to OBON and orders an Avery Maharja with his Po-Boy Sandwich. He finishes his beer and decides on a Troegs Nugget Nectar. How many BCU's has Bill consumed? Using the formula:
16 ounces/12 x 10.5%ABV = 14 BCU's Maharaja
16 ounces/12 x 7.5%ABV = 10 BCU's Nugget Nectar
14 + 10 = 24.0 BCU's total
To put this into perspective:
If Bill had decided to instead drink five bottles of Budweiser, he would have ingested 25 BCU's...... (12 x 5)/12 x 5% = 25 BCU's. About the SAME as the TWO beers that Bill actually consumed!
With the increase in popularity of craft beers, I believe it is crucial to gather as much information as possible to ensure an enjoyable time without going overboard. Determine what BCU's works best for you because it is important to know when you've had enough.
Saturday, March 24, 2012
Who Owns You?
So I'm at a Black Keys concert at Bank One Arena in downtown Cincinnati. My first move as I enter the arena is to get in position at the beer line. Oh no!, "only Coors or Coors Light in this line, sir". I waste another few minutes of the opening act performance, which I end up missing completely, to get into line again. Very large cans of Hudepohl is what I am after this time! Never had it before, but everyone around me seemed to be in great anticipation. The can had magnificent lettering as it filled my plastic cup. The server threw the can away before I could obtain any real information about the contents however, so I met up with the gang at our seats and "prepared" ourselves for the show.
I asked my friend Margo what she thought of the beer and she paused for a moment. Before she could answer I said "It's terrible, isn't it"?! She full heartily agreed but it was too late for a replacement, The Black Keys were beginning what would be a great show.
A few weeks later I was invited to a book signing/ beer tasting at Main Street Books and Martini's in Mansfield Ohio. Rick Armon was in town to talk beer and to promote his new book "Ohio Breweries". Along for the ride was Jared, assistant brewer at Mt. Carmel Brewing of Cincinnati. They each had very interesting information about the current state of craft brewing in Ohio. Rick spoke mainly about the four months on the road, visiting the 49 breweries in the state and Jared shared his experiences as a brewer in a popular start up brewery, which still maintains production at a family farm. I then drifted next door to Martini's with a new copy of Armon's book (Thank You Catherine!) and enjoyed some great samples from Thirsty Dog Brewing and Mt. Carmel Brewing.
"Ohio Breweries" is definitely not a book about the history of craft beer in Ohio. It focuses more on the current active breweries in the state. Even the large breweries which produce millions of barrels of beer each year are described without bias. I was reading about one these breweries, Boston Beer Company, when I noticed something strange. Boston Beer Co., which produces Samuel Adams, has been brewing Hudepohl at it's Cincinnati location since 1997, when it bought out Schoenling/Hudepohl Brewing. I guess you never really know who makes the product that you are consuming. Hudepohl is an iconic name in Cincy and I guess we should commend Boston Beer for keeping it on the store shelves.
I asked my friend Margo what she thought of the beer and she paused for a moment. Before she could answer I said "It's terrible, isn't it"?! She full heartily agreed but it was too late for a replacement, The Black Keys were beginning what would be a great show.
A few weeks later I was invited to a book signing/ beer tasting at Main Street Books and Martini's in Mansfield Ohio. Rick Armon was in town to talk beer and to promote his new book "Ohio Breweries". Along for the ride was Jared, assistant brewer at Mt. Carmel Brewing of Cincinnati. They each had very interesting information about the current state of craft brewing in Ohio. Rick spoke mainly about the four months on the road, visiting the 49 breweries in the state and Jared shared his experiences as a brewer in a popular start up brewery, which still maintains production at a family farm. I then drifted next door to Martini's with a new copy of Armon's book (Thank You Catherine!) and enjoyed some great samples from Thirsty Dog Brewing and Mt. Carmel Brewing.
"Ohio Breweries" is definitely not a book about the history of craft beer in Ohio. It focuses more on the current active breweries in the state. Even the large breweries which produce millions of barrels of beer each year are described without bias. I was reading about one these breweries, Boston Beer Company, when I noticed something strange. Boston Beer Co., which produces Samuel Adams, has been brewing Hudepohl at it's Cincinnati location since 1997, when it bought out Schoenling/Hudepohl Brewing. I guess you never really know who makes the product that you are consuming. Hudepohl is an iconic name in Cincy and I guess we should commend Boston Beer for keeping it on the store shelves.
Friday, February 24, 2012
Corned Beef and Car Bombs
I didn't realize the number of Holidays we have to celebrate in February. I thought it was just the Hallmark Valentine's Day, but I recently discovered that President's day is celebrated by many, including banks, schools, government offices and trash collectors. Thank goodness the Old Bag of Nails was still open. We began our President's Day celebration prematurely on Sunday evening. When I say celebration, please know, that I mean dinner out so we (I) don't have to do dishes. They have a $5.00 Corned Beef sandwich and fried bologna sandwich special on Sunday that is well worth their price. Combine that with the excellent service we receive at the bar from Donna and the addition of craft beers on their main line (the craft beer line was overcrowded) it is a very good thing!
I ordered the Founder's Red's Rye. Simply one of the best craft beers on the market. My beer arrived while my wife was still trying to decide on her selection. As she asked Donna, again, what craft beers were available, I discovered that the Green Flash Hop Head Red was on tap. I convinced my wife to take my Founder's and ordered myself the Green Flash. The Hop Head Red poured an opaque red amber that laced nicely in the glass. With the aroma, I noticed some piney hop resin with pungent citrus notes. As I threw back the first gulp, the fresh hop flavor balanced well with malty sweetness. Not at all astringent or harsh. I love the Founder's Red Rye, but this one might be better. It paired well with the Corned Beef sandwich. Although it would have been fantastic with the Irish Car Bomb Brownie recipe that Donna described.......
I wish I had two mouths and three livers!
I ordered the Founder's Red's Rye. Simply one of the best craft beers on the market. My beer arrived while my wife was still trying to decide on her selection. As she asked Donna, again, what craft beers were available, I discovered that the Green Flash Hop Head Red was on tap. I convinced my wife to take my Founder's and ordered myself the Green Flash. The Hop Head Red poured an opaque red amber that laced nicely in the glass. With the aroma, I noticed some piney hop resin with pungent citrus notes. As I threw back the first gulp, the fresh hop flavor balanced well with malty sweetness. Not at all astringent or harsh. I love the Founder's Red Rye, but this one might be better. It paired well with the Corned Beef sandwich. Although it would have been fantastic with the Irish Car Bomb Brownie recipe that Donna described.......
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