The "Mane" Event

This post needs a little background. Stay with me, as I promise it will get back to beer.

For about 8 years now, my family has been involved with a local childrens theater company called Blackbox Players (http://www.blackboxplayers.com/). My wife and I have enjoyed acting for quite a while and now that we have kids who enjoy being on stage, our interest in Blackbox is even stronger. This fall's show is a musical version of the C. S. Lewis book The Lion, the Witch, and the Wardrobe. It has been a fun show, with an interested cast of adults and children and some great original music from a local artist.

I am cast as Aslan, the mysterious lion leader of the good forces in the land of Narnia. Aslan has proven a difficult role for me to play, as I am typically cast in a comic-relief type role. Aslan does not joke; he does not make the audience laugh; he hardly even smiles. All the same, it has been an interesting role for me and the costume is really neat (see the attached picture).

Now, back to beer. One of my fellow cast members has been interested in brewing for quite some time. We got to talking and I invited him to my house over to brew a batch of a beer of his choosing to help show him the ropes and see if he would like to explore the hobby further. He said he wanted to do an oatmeal stout and we left it at that. Apparently, he was in a grocery store looking for a couple commercial examples of oatmeal stout when he saw a beer bottle with a giant lion (think Aslan) on its label. He kindly purchased it and gave it to me as a gift.

Lion Stout is brewed by the Lion Brewery PLC, which is located in Sri Lanka. It is a beer that has gained quite a following outside its country of origin. The bottle has the following quote from Michael Jackson, of Beer Hunter fame, ". . . the stout was soft, fresh and quite delicious. This was the top-fermenting Lion Stout . . . it was bottle-conditioned and had an extraordinary chocolaty, mocha character . . ." Ratebeer.com gives it a rating of 98%, with well over 1,000 votes. Here is my humble review . . .

The stout pours with a thick mocha-colored head. The foam has a tight bubble matrix, which makes it look rather like a giant pillow, though it gradually dissipated, leaving a neat lacing on the glass. The beer itself it as black as I imagine a black hole would appear. I held the glass up to a strong light and I could not perceive any light coming through. The aroma has a distinct dark chocolate smell, with just a hint of alcohol, which reminds me of a Godiva liquor. I also get hints of coffee, but it does not come close to competing with chocolate in the nose.

The flavor of the beer is devine. It is smooth and creamy, without any of the alcohol presence I would expect from an 8% ABV beer. The main flavor component through the entire taste is dark chocolate. I get some coffee and mocha in the mid-palate, but it is subdued. The end of the palate has a slight sweetness; one that competes nicely with the slight roast character of the beer. The stout reminds me most of a "death by chocolate" desert, but not as sweet. It is really quite incredible.

A special thank you to my kind cast-member, Tres, who gave me this wonderful stout. It has been my pleasure to review it. My vote . . . it gets a big ROOOAAARRR!!!

Collaboration Label

Jeff recently mentioned that he would like to create a label for our collaboration brewing sessions. Seeing how we do them infrequently and they will likely always be bottled beers meant for aging, a label seems a creative way to make the effort special. Add to this that Jeff has a friend who is a graphics designer who might be willing to exchange his expertise for homebrew, and now we are cooking.

Jeff asked for some ideas on what our co-homebrewery might be called, and here is what I came up with.

- North and South Brewing
- Dixie Line Brewing
- Wallace Brother's Brewing
- Two Brothers Brewing
- Barley Brothers
- Wallace Clan Brewing
- Shared Obsession Brewing Company
- Stout and Bitter Brewing
- Witty Exchange Brewing Company
- Bugman's Brewing

I will add Jeff's thoughts to the list when I see them. Regardless of what we choose, it seems a fun collaboration for our collaborative brews.

Thanksgiving Beer and Brew Day

My brother and his family were able to come down for Thanksgiving this year, which was great. In addition to being able to spend time with my lovely sister-in-law and nieces, Jeff brought down some incredible beer. He has access to a larger beer market where he lives than we do here in Virginia. Some of the beer that we were able to sample includes:

• Cantillion Gueuze (http://www.cantillon.be/br/3_101)
• De Struise Black Albert (http://struise.noordhoek.com/eng/)
  
• De Struise Pannepot (http://www.ratebeer.com/beer/struise-pannepot/37835/)
• Pretty Things Jack D'Or (http://www.prettythingsbeertoday.com/site/node/13)
• Jolly Pumpkin Luciernaga (http://www.jollypumpkin.com/beers.htm)
  
• Several beers from River Horse Brewing (http://www.riverhorse.com/our_beer/our_beer_tripel_horse.html)

Jeff also brought me down several bottles of the New Belgium Dragon's Milk clone we brewed together this summer. This beer is a complex dark ale with wood and bourbon character. Early taste tests of the beer were clearly too heavy on the bourbon, but time has definitely helped blend the rougher characteristics together. We did a side-by-side comparison of our clone and the actual Dragon's Milk (http://newhollandbrew.com/corp/beer/high_gravity) and they were amazingly close. I detected a slight coconut flavor in our clone that was missing from the real beer. Jeff suspects this is due to a difference in the wood chips we used versus the barrels used at the brewery. Otherwise, they were really close and this was the best clone I have done to date. I am going to stash the 11 remaining bottles away and see how they age.

Our loving spouses were also supportive enough to allow a brew day on Sunday, which we took full advantage of. Jeff and I have co-brewed a beer every time we have been together since he started homebrewing early this year. We have arrived at the consensus that we should brew dark big beers together because they can age well and a while often passes before we can see each other again to hand the beer off. It also allows us to build a library of beer we can sample and discuss when we visit. So, this time we elected to brew an English barleywine. Neither of us have attempted this style before, so we decided to use Jamil Zainasheff's recipe in Brewing Classic Styles as a starting point. We modified the recipe to use the hops we had on hand and ran with it.

Sunday was a beautiful day. It was sunny and there was an autumn crispness to the air. There were leaves on the ground and the sound of laughing children around the deck as we made our beer. Regardless of how the beer turns out, I must say, that it will always embody the joys of family for me. It was made in the company of multiple generations (see the picture of our youngest brewer), in the shared interest of two brothers, and at the end of a holiday that celebrates our extended family, past and present. It is a beer I will save away to bring out on special occasions. When I serve it, I will remember a small piece of the joy that my family brings to me.

Cheers, Jeff. Thanks for another wonderful brew.

Teach a Friend to Homebrew Day - 2009

Yesterday was the American Homebrewing Association's (AHA) annual Teach a Friend to Homebrew Day. This is an event that the AHA organizes to help show people how homebrewing works and encourage interest in the hobby. It is one of my favorite "group brewing" events of the year, as I really enjoy showing off the process and talking to prospective brewers. I have participated in this event for the past three years, by hosting an event at my house in 2007 and then helping with the events at The Fermentation Trap in both 2008 and 2009.

This year, my good friend and fellow CAMRA-member, Greg, and I decided we should do a joint-brew of a Belgian Dubbel. We had been planning on doing another join-brewing session for a while and this seemed a great way to profile the hobby and our local homebrewing club, as well as making some good beer. The recipe we chose to follow is Tomme Arthur's dubbel, as documented in Brew Like a Monk (see my review of Tomme's Lost & Found Abbey Ale here). To do a 10-gallon batch of this beer, we required more than 31 pounds of grain, three pounds of dark candy syrup, and over a pound of raisins. The sheer volume of grain meant that we needed to use both our mash tuns, which allowed us to show the differences between batch and fly sparging. We ended up calling our beer "Double-Wide Dubbel," as it was a double-sized batch and we brewed the batch in the parking lot, while taking up two parking spots.

We had about 14 people stop by and chat with us during the event at The Fermentation Trap. I hope that we were able to provide some useful information and encourage interest in our favorite hobby. In the end, Greg and I each got six gallons of 1.083 wort (higher than we expected) that will make a great beer. I greatly enjoyed brewing with Greg, as he is a fantastic brewer with different processes than mine and because we are good friends. Thank you to Randy and the staff of The Fermentation Trap for hosting the demonstration and for being so supportive of CAMRA and homebrewing in Central Virginia. They are great and I would recommend people stop by their online or retail store and pick something up (http://www.fermentationtrap.com/).

The Lost Abbey's Lost & Found Abbey Ale

One of the members of my homebrewing club took a trip up to Pennsylvania a while back and brought a bunch of bottles of beer we could not find down here in Central Virginia. He was kind enough to offer several bottles of Lost Abbey and Russian River beer for sale to club members, at the cost he paid for them. I took him up on the offer and picked up a bottle of Lost Abbey Lost & Found Ale. I have previously had Lost Abbey's Devotion Ale, but that was the only one of their offerings I have sampled.

Here is what The Lost Abbey says about the beer (http://www.lostabbey.com/lost-abbey-beers/year-round-beers/lost-and-found-abbey-ale/):

"Lost and Found- Modeled after the great Trappist and Monastic beers that inspired the founding of our brewery. A richly deep garnet colored ale created from a blend of Domestic and imported malts. As part of our commitment to interesting brewing endeavors, Chef Vince created a special raisin puree for this beer. Malts, raisins and a fantastic yeast strain working in harmony produce a beer of amazing complexity and depth. Available in 750ml bottles and on draft at select inspired locations.

OG- 1.065 TG- 1.010 7.5% ABV [bottle shows 8.0%]

Malts- Two Row, Wheat, Medium and Dark English Crystal, Special B and Chocolate Malt.
Hops- German Magnum and German Tettnang
Yeast- Proprietary Belgian Ale Strain
Adjuncts- Dextrose and Chef Vince’s Raisin Puree."

The beer pours a cloudy deep garnet color, with a thick off white head. The head itself has very course bubbles in it, looking almost like a sponge. The head dissipated rather quickly and did not leave any lacing on the sides of the glass. However, after the bulk of head evaporated, there was a thin lair of tighter bubbles that lasted through out the tasting. The aroma is very complex, including dark brown sugar, bitter herbs, raisins, and some funk.

The taste begins with the flavor you get from brown sugar, if you imagined taking the sweetness out the equation. I get a definite raisin flavor next, which has some sweetness that lingers on the tongue. I also get a lot of carbonation in the taste at this point, much like tiny pin pricks on the tip of my tongue. The end of the flavor has more raisins, but finishes dry with a little alcohol warming. I was actually surprised at how well the beer hid the alcohol, as I would have expected to taste more at 8.0% ABV.

All in all, I liked the beer. I remember liking Devotion a more for its pillowy body and smooth drinkability. But I would recommend trying Lost & Found, if you can find it.

Hoppy Gentleman - IPA with English Class

At the end of July, I was looking through my freezer and discovered I had accumulated a good amount of odds-and-ends hops - partially full hop bags that were left over from previous brews. Given that I brew a lot of English-based ales, it is not surprising that most of the extra hops are English in nature (herbal and floral hops, rather than the citrus or pine-like American varieties). I felt like making something hoppy, something with class and style, but something that still excited my palate. So, I thought, why not make an English IPA?

India Pale Ales generally fall into two categories, American and English. The IPA style originated in Britain, though it is not brewed much there anymore. The IPA style has been adopted by West Coast American craft brewers as the poster child of the good beer movement. While the American version is bold, higher in alcohol, aggressively bitter, and dripping with flavor, English IPAs are more subdued and balanced and have a more defined malt character. They seek to interest your palate through subtle complexity.

So, here are the stats on my Hoppy Genetleman, an IPA with English Class:

Brewed: 8/1/2009

Kegged: 8/15/2009

Original Gravity: 1.066

Final Gravity: 1.014

IBU: 51

Alcohol By Volume: 6.6%

Carbonation Volume: 2.8 (15 psi at 40 degrees F)

The beer pours a dark amber-red color, with a thick rocky head. The head stays with the beer through the pint, leaving a neat lacing on the sides of the glass. The beer has a floral nose, similar marigolds in the summer, with a hint of bitter herb in the back. The IPA has a lot of malt flavor in the early part of the taste. I get hit with an assertive fresh bread flavor that fades to dark caramel by the mid palate (hence the picture with the IPA and the homemade sourdough bread). The hops are there in the beginning of the taste, but definitely playing second fiddle. They become more prevalent in the back of the palate, and help end the beer dry, which prepares you for another taste.

I think I would like a bit more hop presence in the beginning of the taste, but I am very happy with the beer. It hides its 6.6% ABV well, so that you really don't realize its potency. I will definitely do this one again, perhaps with more late kettle hops to increase the hop flavor at first taste.

It is classy and interesting, it is a Hoppy Gentleman.

Red, White & Awesome - Dogfish Head Inspired Ale

My wife, Meghan, has been a big fan of Dogfish Head's Red & White ale since she first tried it at their Frederick brew pub several years ago. The Red & White ale is a strong Belgian wit that is supplemented by pinot noir grape juice, fermented out in stainless steel, and then aged in used pinot noir wine barrels. It is a complex and interesting beer, though it is quite strong at 10% ABV (as are most Dogfish Head beers). Given Meghan's love of this beer, I set out to make a beer using the same basic process as a gift to her.

The basic process is that I take a standard Belgian wit recipe and brew it up. I ferment it out completely, and then rack it into secondary on top of a couple of ounces of oak chips that have soaked in pinot noir wine for a few of weeks. I let it age on those chips for about a week, or until I can start to taste the oak. Then, I keg and serve it.

This is the second time I have made this recipe. The primary difference is that last time I did not get much Belgian wit character, as it was missing a solid orange citrus character. So, I doubled the orange peel this year. The other difference is that I could not find medium toast oak chips this time, so I had to use heavy French toasted ones. These tend to add a vanilla character, so I added and extra half an ounce to see if I could get oak in addition to the vanilla (I used 2.5 ounces this time, for a week).

Here are the stats for my version, which is called Red, White, & Awesome (RWA for short):

Brewed: 8/16/2009

Kegged: 9/4/2009

Original Gravity: 1.055

Final Gravity: 1.011

IBU: 21

Alcohol By Volume: 5.9% (calculated as 5.6%, assumed 5.9% from wine in chips)
Time Aged on Oak Chips: 8 days

Carbonation Volume: 2.8 (15 psi at 40 degrees F)

My wife very nicely surprised me with a bottle of Dogfish Head Red & White ale to do a comparison with the RWA. In the picture above, the RWA is the one in the Chimay-style glass. We tasted them together and here are her observations:

The Dogfish Head version has a much richer aroma, much more complex. The version I brewed has a less intense aroma. The Dogfish Head beer has a slightly darker color, though it has yeast particulate matter floating in it. The RWA ale has a bright and clean flavor, with a citrus finish. The Dogfish Head beer has a different starting flavor, one that is rounder and fuller, much like the aroma. The finish of the Dogfish Head beer is similar to the RWA ale in that they both finish dry and clean, though the RWA has a citrus finish that the Dogfish Head lacks. She says she likes the complexity of the Dogfish Head beer more than the RWA, though the bright flavors in the RWA are nice too.

I share most of her opinions, though I will build on them with the following. The RWA ale appears more cloudy, much in a true wit fashion. The Dogfish Head is more amber, though with some hop matter floating in it. I think her description of the beer aromas are dead on, as the Dogfish Head ale has is much more complex. The RWA does have a very clean and citrus-forward flavor. I don't get too much in the way of an oak flavor or that much wine character in the RWA, maybe a little bit of vanilla from the heavy toast chips. With the Dogfish Head version, I get a much more defined alcohol character, which I would expect for the ABV difference (5.9% versus 10%). I also definitely get a wine character and an oak character in the early and mid palate. I think the RWA finishes cleaner than the Dogfish Head version, and seems more drinkable.

All in all, the beers are more similar in the finish than anything else similar. However, they are not that close in taste overall. That is why I have stopped saying that RWA is a "clone" of the Dogfish Head beer. I really like the "inspired" idea, as that is what actually happened. Meghan liked the beer, as did I, so I tried to make something like it. I very much enjoyed our beer discussion about the two different ales, and was very grateful for the unexpected gift of great beer.

Cheers, honey. I love you.