After a long hiatus, I am going to start posting here again. I only produced 4 batches of home brew in 2010. I never seemed to have time to brew or document the process.
2010 was a busy year for me personally. Moving and settling into a new house and area in which to live. I started a vegetable garden growing tomatoes, green beans, carrots, and cucumbers. Also during 2010, I started my hand at home grown hops in my back yard. I am currently growing Centennial, Sterling, East Kent Goldings, Nugget, Spalt, Hallertauer, and Williamette hop varieties. I did not have a harvest of hops because I planted late in the spring, but I am happy at the progress they made during the year and look forward to a nice crop this fall. I have big plans in 2011 for both the vegetables and hops.
The other upgrade I plan to do in 2011 is to begin all grain brewing. For this to happen I already got an 8 gallon boil kettle and propane burner. I need to decide what to use for the mash tun and what type of sparging system I am going to use. Right now I am leaning towards a cooler with a false bottom and batch sparging. I am also looking into using an induction burner instead of the propane burner.
This year I also plan on dissecting the various beer styles a bit more by going into the history, ingredients, and brewing process of the various beer styles and how they create a unique beer.
All in all, 2011 promises to be an exciting year.
Wednesday, January 19, 2011
Saturday, September 19, 2009
Beer Styles- Russian Imperial Stout
Russian Imperial Stouts (RIS) were developed during the 1800s in England. Designed to win favor of the Russian Czars of the time, the beers are high in alcohol (8%+) and are very malty. Chocolate, caramelized, and roasted malt provide a dark almost jet black color and a strong back bone of malty goodness. Bitterness varies from example to example. Most American brewed versions are aggressively hopped like Great Lakes Blackout Stout or Victory Storm King.
Due to the higher ABV than most other beer styles, RIS will warm you as you drink them which makes them an outstanding fall and winter beer.
Due to the higher ABV than most other beer styles, RIS will warm you as you drink them which makes them an outstanding fall and winter beer.
Friday, September 4, 2009
Beer Styles- Irish Dry Stout
Irish Dry Stout are probably among the most commonly available beers due to the great Irish St. James Gate Brewery, which takes national pride pumping out Guinness by the barrel. It is also one of the most common versions of stout produced worldwide.
Irish Dry Stout is an ale that deep amber (almost but not quite black) in color, with usually ruby colored edges. Very light in body, they lack alot of carbonation and are usually placed on nitro-tap to improve the creaminess. The majority of the flavor is developed by roasted barley, which provides coffee life flavor and aroma. Moderately hopped, the are extremely drinkable and sessionable at 4-6% ABV.
Irish Dry Stout is an ale that deep amber (almost but not quite black) in color, with usually ruby colored edges. Very light in body, they lack alot of carbonation and are usually placed on nitro-tap to improve the creaminess. The majority of the flavor is developed by roasted barley, which provides coffee life flavor and aroma. Moderately hopped, the are extremely drinkable and sessionable at 4-6% ABV.
Saturday, August 22, 2009
Beer Styles- Dunkelweizen
Dunkelweizen is another wheat ale from the Bavarian region of Germany. Brewed with some caramelized malt, these beers are light brown in color. Just like Hefeweizens, the yeast used provides the clove and banana characteristics. Some versions of the style taste like banana bread. YUM!! Bitterness levels are low and alcohol ranges from 4-7% ABV. This ale style is a nice treat and as fall arrives it helps make the cool air slightly warmer.
Sunday, August 16, 2009
Willoughby Brewing
During the past week, I managed to sneak to happy hour at the Willoughby Brewing Company. Willoughby Brewing Co. (WBC) is one of the beer destinations I frequent around Cleveland. Located in downtown Willoughby, just off OH-2 (Lost Nation exit), WBC has an outstanding food menu with some pretty good beers to match.
The brew master at WBC used to work at Stone Brewing in California. Generally there are any where from 7-10 of their own beers on tap, with most being rotational beers. However, several taps are fixed like Lost Nation Pale and Willoughby Wheat. Pints are $4, but are only $2.50 during happy hour (4-7 Tu-F). Also pizzas and appetizers are half off. The pizzas are all very good, and many of the apps are amazing. The Buffalo Chicken Egg Rolls won Taste of Cleveland 2008. Growlers are just $12 for the first fill and $10 there after.
During my visit I indulged in 2 pints of Willoughby Northern Trail Nut Brown Ale and the Chicken Quesadilla. I also got a growler of the Brown ale to go.
The brew master at WBC used to work at Stone Brewing in California. Generally there are any where from 7-10 of their own beers on tap, with most being rotational beers. However, several taps are fixed like Lost Nation Pale and Willoughby Wheat. Pints are $4, but are only $2.50 during happy hour (4-7 Tu-F). Also pizzas and appetizers are half off. The pizzas are all very good, and many of the apps are amazing. The Buffalo Chicken Egg Rolls won Taste of Cleveland 2008. Growlers are just $12 for the first fill and $10 there after.
During my visit I indulged in 2 pints of Willoughby Northern Trail Nut Brown Ale and the Chicken Quesadilla. I also got a growler of the Brown ale to go.
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