One upside to living through the worst drought in the past twenty five years is that after a day of ferrying buckets of water to the plants you want to save a cold beer tastes mighty fine. By the third beer, as the sun goes down, you even begin to forget that your grass is crispy and the dawn redwood you planted earlier in the summer is really having a hard time. Ugh!
I was brewing a new batch of beer this past week. As I was pouring the wort into the carboy, my four year old daughter stuck her head inches away from the carboy’s opening and asked, “Daddy, where’s the trub?” Yep, my daughter knows about trub. I am proud parent.
For a summertime treat I went back into my homebrew past to brew up a batch of American Wheat using an extract kit from Northern Brewer. This recipe is the first one that I tried when I began homebrewing almost one year ago.
It’s my opinion that my skills have improved, but only the beer will prove that out:
Well? I have mixed impressions right now. My sinuses are burnt—a combination of the heat, allergies, and medication have left them somewhat desensitized—so nothing smells right. A big part of beers is the aroma and this beer actually smelled burnt. Literally, it smelled like burnt malt. I cannot believe that is an aroma from the beer.
It’s easy drinking, which is good in a time of drought.
Patersbier & Mild Ale
The patersbier I brewed up a few weeks ago has been put into bottles and will be ready to drink in a couple of weeks. One reason why I keep looking at a soda keg dispensing system is that it cuts out the bottle conditioning time. There is nothing as bad as waiting for a beer to bottle condition.
One step that I skipped with the patersbier was secondary fermentation. Since no additional ingredients were going to be added I just extended the time in primary fermentation and went right to bottles. I am not a fan of secondary fermentation because it adds in the chance of contamination. The color on this beer is very light. It will be interesting to see how it looks coming out of the bottle.
Also in a carboy right now is a batch of mild ale. This recipe is very light on hops. It only calls out 1 ounce of U.S. Fuggle boiled for 60 minutes.
New Zealand and Australian Hops Arrive on the Scene
The more I brew the more I learn about hops. Currently, the hop varieties from the Pacific Northwest seem to dominate. How many recipes do you recall that spec out Cascade or Willamette hops? Too many to count. But, it looks like the folks from the southern hemisphere are looking to invade the U.S. beer scene.
New Belgium’s Shift Pale Lager, reviewed below, uses Nelson Sauvin variety. I could not tell you about that particular hop because my palate is pretty weak at discerning the individual notes.
The good thing about this invasion is that it brings more options to the table. For the longest time I remember every craft beer that I opened being an exercise in restraining my gag reflex because the over abundance of either Cascade or Willamette varieties made me think I was about to drink day old bong water. A lot of breweries have gotten away from that heavy hand, but the trend is still prevalent. If you want to experience a blast of hops like no other check out Stone Brewing Co’s Stone Ruination 10th Anniversary IPA. Not only is it heavily hopped, but it also clocks in at almost 11% A.B.V. This is a “big” beer.
Variety is the spice of life, right?
New Belgium Brewery Shift Pale Lager
There are times when even the most disciplined homebrewer runs out of beer. I was one such homebrewer this week. I found myself facing ninety degree temps and nothing read to drink for almost a whole week. What’s a guy to do?
Go to the liquor store of course, but this would be the first time in a while that I had made a purposeful trip to the beer section of my local Hy-Vee’s liquor department. One nice thing about not having made such a trip in a longtime is that there were a lot of new options. Most of the new stuff from the macro-breweries sounded pretty vile. Lime-a-rita or something like that from the makers of Bud Light. Joy.
New Belgium Brewery’s new Shift Pale Lager caught my eye. When I buy beer I tend to gravitate toward styles that I do not make myself. Lagers fall into that category because I have not gone to the trouble to devise a fully climate controlled fermentation system preferring the room temperature joy that is ale.
True to its name, Shift is pale in color:
The taste is anything but pale. Apparently, the beer uses four different hops (Target, Nelson Sauvin, Liberty, Cascade). The neat trick is that this beer does not taste overhopped like so many other craft beers. Oh sure, you can taste the hops but the bitterness and aroma are there in the right amounts. Unlike beers that are heavy handed with varieties like Simcoe or Amarillo, which seem to be the hops of the moment, the mix of four varieties produces something that is more complex than a one note daisy cutter on your palate.
This beer definitely fits into the “lawnmower” category that I do not find derogatory in any way.
It’s available in 16 ounce aluminum cans so it is venue friendly. This is important in the summertime when the safety police outlaw the presence of glass bottles.
Olympic Beer Controversy
What is the official beer of the 2012 Olympics? Why, Heineken of course!
Huh? These games are being help in a country that is home to the Campaign for Real Ale. A country that has a long history of unique beers is going to be serving pale Dutch swill for the ever so reasonable price of £7.23 or just over $11. Nothing like laying down over ten bucks for a schwag imported beer in England.
What’s next, ordering a Bud Light under the shadow of St. James Gate in Dublin?