Showing posts with label malt. Show all posts
Showing posts with label malt. Show all posts

Tuesday, November 8, 2016

Sam Adams: Rebel Grapfruit IPA | Fruit Beer | Beer Review




I'm not going to reiterate my overall opinion (for which I have already written about in an accompanying editorial about Fruit-Enhanced Beers).  You can read that for yourself by clicking on the link HERE.

Today, I'm reviewing Sam Adams: Rebel Grapefruit IPA.  And once again, I am presented with "Beer-flavored Fruit Juice".  I think this one is actually worse than the New Belgium Citradelic.  The grapefruit flavor is much stronger. And even worse is that the bitterness in the beer is not a hop bitterness, but an overwhelming rind bitterness. To give you an idea of what I'm talking about, peel a grapefruit and chew on the rind.  And… there you go.






Beer Name: Sam Adams Rebel Grapfruit IPA
RATING: 'D-'

STYLE: Grapefruit IPA
ABV: 6.3%
IBU: 52
Calories: 197

Bottle Code- Best by date - Printed on the bottom of the can

Monday, November 7, 2016

New Belgium: Citradelic Tangerine IPA | Fruit Beer | Beer Review



I'm not going to reiterate my overall opinion (for which I have already written about in an accompanying editorial about Fruit-Enhanced Beers).  You can read that for yourself by clicking on the link HERE.

But this particular beer is the epitome of beer-flavored fruit juice. It doesn't taste like an IPA.  It doesn't even taste like beer.
That's all I'm going to say about this beer.
Watch the video.




Beer Name: New Belgium | Citradelic Tangerine IPA
RATING: 'D'

STYLE: Tangerine IPA
ABV: 6.0%
IBU: 50

Bottle Code- Best by date - Printed on the Label

Thursday, November 3, 2016

Home Brew Tutorial | How to Can & Preserve Starter Wort




This tutorial was conceived in 2 parts.
  1. Part one shows how to make a yeast starter.
  2. Part two shows how to can and preserve the yeast starter for later use.

There are a couple different ways to can and preserve your starter wort.

Method 1: ...Is to use a pressure cooker. The key is setting the pressure to 15 psi which causes the wort to boil at 250˚F (121˚C) instead of the 212˚F (100˚C) which is standard boiling temperatures. The higher temperature is hot enough to kill Clostridium Botulinum in a reasonable amount of time.

Method 2: ...Is what I detail in this video.  The boiling water method is presented here because it has been used successfully for many years, 
  • But be aware, this method does allow for the minute possibility of botulinum poisoning. Although the probability of this is extremely low, the consequences can be severe if it does occur.



In this tutorial, I will be walking you through the steps of canning/preserving a (yeast) starter wort.
"Why would I want to do this?" You may be asking yourself. The answer is simple.

Have you ever had a scheduled brew day, let's say tomorrow (or this weekend) but you still haven't gotten your yeast starter going? Then you say to yourself, "Ugh! Prepping a starter is going to take me 2 hours." Which is time most people don't have (or want to take) to produce such a small thing.

But what if you could get multiple batches worth of starter taken car of all at once; multiple brew-day's worth?

THAT is why you would want to can and preserve it.


Here are the simple steps to canning and preserving your starter wort.

  1. After making your starter wort, keep it hot.
  2. Take all of the mason jars that you need and boil them in a hard rolling boil for 10 minutes (at altitudes of less that 1,000ft). 
    • Boil an additional 1 min for each additional 1,000 ft of elevation.
    • NOTEhttp://www.healthycanning.com/sterilizing-canning-lids-jars/ Ball recommends NOT boiling the lids for any canning times of more than 10 minutes. Just make sure they are cleaned immediately prior to using.
      • If you choose, let them soak in StarSan after cleaning.
  3. Turn off the heat source and Remove the jars from the hot water.
    • TIP: Keep the jars full of the hot water until you are ready to fill with wort.
    • TIP: Retain the hot water for the next step but do not continue boiling the water.
  4. Fill each jar with wort and immediately apply the lid.
  5. Once all jars are full of wort, place them on the canning rack, and put them back in the pot of hot water. Then turn the heat source back on.
  6. Boil for at least 15 minutes. (Longer if you feel like it).
  7. After boiling remove from the hot water and let the jars stand where they are without bothering them.
    • After a while, you will begin hear "Dink!" "Dink!" This is the jar pressurizing (like jelly jars at the store). 
    • You'll notice the little button on the lid is now pressed down.  This is a good thing.


NOTE:
You can do as large a volume of Wort as you choose.  Just understand that you will have to repeat the steps above for each additional volume of wort.


NOTE:

I feel obligated to post the following warning, just as a precaution, even though, BALL says this is highly unlikely as long as you use common sense cleaning and sanitizing methods before hand.


BYO states…  http://byo.com/stories/issue/item/434-canning-yeast-starters

Botulism Warning

In home food preservation, foods are divided into “high-acid” foods, with a pH below 4.6, and “low-acid” foods, with a pH above 4.6. High-acid foods can be safely canned using the boiling water method. It is recommended that low acid foods be canned in a pressure cooker, where the increased pressure means that water boils at 240 °F (116 °C) or higher. The pH of boiled, unfermented wort is around 5.0–5.2, making it a low-acid liquid. 

The reason for the high-acid/low-acid distinction is that spores of the bacterium Clostridium botulinum can survive in low-acid foods, even if they have been heated to 212 °F (100 °C). Clostridium botulinum produces 7 different classes of botulinum toxin, labeled A through G, and all are powerful neurotoxins. Botulinum type A, the most toxic, is 15,000 times more potent than VX nerve gas. 

Botulinum toxins stop impulses in the nervous system from triggering muscular contractions. Symptoms of botulism usually arise 24–36 hours after exposure to the toxin and include dry mouth, weakness, double vision, vomiting, depressed breathing and a progressively intensifying paralysis leading to death. 

The presence of Clostridium spores in raw honey is why doctors recommend not feeding it to infants or small children. 

Although spores of the bacteria are found almost everywhere, cases of botulism are actually relatively rare. Most years, around 110 cases are reported in the US, with most occurring in infants or small children that have eaten honey or other affected foods. On average, less than 30 cases per year result from improper home canning. 

In fermented wort (i.e. beer), the alcohol content, low pH (4.0–4.4) and anti-bacterial components in hops prevent C. botulinum from surviving. In preserved, unfermented, lightly-hopped wort, it is possible for the bacteria to grow. Although the bacteria will die if the wort is fermented, any toxins produced by the bacteria will not be neutralized. 

To minimize the possibility of botulinum poisoning, can your starter wort using a pressure cooker or add acid — such as phosphoric or lactic acid — to your starter wort such that its pH is 4.6 or below if you are using the boiling water method. (High hopping levels alone are likely not enough.) 

The boiling water method is presented here because it has been used successfully for many years, but it does allow for the possibility of botulinum poisoning. Although the probability of this is low, the consequences can be severe if it does occur.

Wednesday, November 2, 2016

Home Brew Tutorial | How to Make a Starter Wort (Yeast Starter)




This tutorial was conceived in 2 parts.
  1. Part one shows how to make a yeast starter.
  2. Part two shows how to can and preserve the yeast starter for later use.


In this tutorial, I will be making a 1 (one) gallon yeast starter.  While I only, technically, need a small amount as a starter, I want to can and preserve the remainder of the starter wort to use at a later date.
  1. In John Palmer's book "How to Brew", he states:
    1. Mix 1/2 cup of DME to 1 (one) pint of "finished" water.
      • This will give us a Gravity of 1.040.
        • Note: For higher gravity beers, you'll want to make higher gravity starter.
    2. For 1 (one) gallon of finished starter, mix 4 cups of DME.  Plus add an extra pint of water to compensate for boil off and boil over.
  2. Get water to boiling, then add DME.
  3. Boil for 10 to 15 minutes.
  4. John Palmer says that during the boil, you can also add a small amount of Hops and Yeast nutrient to the starter.
    1. The hops are used keep the the unfermented wort sterile since it is a natural antimicrobial.
    2. Add the yeast nutrient to the starter to help get the yeast growing faster. And it also helps to rejuvenate old/expired yeast packs.
  5. Once your are finished boiling, cover and chill to pitching temperatures.
NOTE:
  • If you are planning to can the yeast starter, only remove what you plan to use now and chill separately.
  • Allow the remainder to stay hot until you are ready to can and preserve it.

Monday, October 24, 2016

Home Brew Tutorial | How to Remove Labels from Beer Bottles with 3 Tools



In this tutorial I will show you the way that I de-label my used craft beer bottles so that they are clean a ready to use for my home brewed beer. I will use only three tools
  1. Hot Water
  2. Razor Blade (Brand new) (Do not use an old blade)
  3. Wet Rag





Yes.  De-labeling bottles sucks!  But, unless you want to pay ridiculous amounts of money for case of empty bottles, then this is a necessity for home brewers.  

I've tried this many different ways, but the procedure that I detail below (and in the video) is the best, most efficient way that I've found.


  1. Fill your sink with hot tap water (While at the same time filling your bottles).
    • This allows the hot water to make contact with both sides of the label as well as weighs down the bottle so it doesn't float.
  2. Once all of the bottles are filled, fill the remainder of the sink with hot water until all of the bottles are covered sufficiently.
    • I can usually fit about 12-16 bottles in my sink.
  3. Allow the bottles to soak for at least 10 minutes
    • Longer with yield better results.
  4. Peel the labels off then re-submerge for another 10 minutes (or so). 
    • Use this time to put the rag in the water. You want the rag nice and hot.
  5. Carefully, use the razor blade to scrape the glue off.
  6. Use the wet rag to wipe off any residual glue.
  7. Place the bottle upside down to drain and dry.


Pointer:
Be aware that some craft beer companies use different glue types.  And because of this, the difficulty of  removing the label and glue can range from super easy to nearly impossible.

For Example:

  • Sierra Nevada and New Belgium are super easy.
  • Thomas Creek is probably one of the most difficult.  It's almost like they use super glue to put the labels on. But if you have some patience and a sharp razor blade then you will get them clean.


Tuesday, October 11, 2016

Terrapin: Recreation Ale | Beer Review



First off, I'm not a fan of the session IPA style.  However, this was a glowing example of said style. I've had many other examples, and this is, by far, the best, most flavorful example.  It still tastes like a watered down IPA.  But it's still the best example.
If you like this beer or even want to try it, be prepared to buy an entire 12 pack of cans in the form of "Terrapin IPA Survival Kit." Because that's the only way to buy this.





  • Rating: 84

  • Rating: 88 (overall) / 87 (Style)


Beer Name: Foothills Brewing: Hoppyum
My RATING
  • Style 'A'
  • Beer 'C'


STYLE: Session IPA
ABV: 4.7%

COST: Only available in 12pk Cans case titled, "Terrapin IPA Survival Kit"

AVAILABILITY: Cans

HOPS: Bravo, Centennial, Zythos, Amarillo, Galaxy (Dry Hop)
MALT: 2-Row Pale, Crystal 24, Victory

Wednesday, October 5, 2016

Green Flash: Imperial IPA | Beer Review



This faux-filtered beer is everything you'd expect a good double IPA to be.  Hoppy, resinous, powerful.  The malt was in the background, just as it should be.  You are not going to say, "Hey. The malt and hops are so balanced."  You are going to say, "Damn that's hoppy!!"
I was very surprised and very impressed with this beer.  This is the first time I've ever had a Green Flash beer.  And if all of their other beers end up sucking, at least I know I love this one.







Name: Green Flash: Imperial IPA
RATING: 'A'

STYLE: Double IPA
ABV: 9.0%
IBU: 101
Availability: Year Round, 22oz, & Draft

Bottle Code: 

  • Best by date - 23 Nov 16 (Nov 23rd, 2016)
  • There were some addition numbers but I don't know what they mean - 816163 (I quoted the wrong thing in the video because it was very difficult to read.  I had to get the right light on it to actually see it)

COST: 
 - $6.99 for 22oz bomber

HOPS: Summit and Nugget

Monday, October 3, 2016

Foothills Brewing: Hoppyum IPA | Beer Review



I was quite impressed with this beer.  For only $6.49 (regular price) at Target, I thought I would be getting a ho-hum, no-nothing IPA.  But on the contrary.  This was quite a good beer.  I've gone back and bought it many times since.  Don't pass up this IPA. You will regret it if you do.






http://www.foothillsbrewing.com
http://www.foothillsbrewing.com/brews/hoppyum-ipa/

https://www.beeradvocate.com/beer/profile/11036/27571/ Rating: 85
http://www.ratebeer.com/beer/foothills-hoppyum-ipa/55040/ Rating: 91 (overall) / 85 (Style)

Foothills Hoppyum
RATING: 'A-'

STYLE: IPA
ABV: 6.25%

COST: 
 - $6.49 per 6pk

HOPS: Simcoe

Victory Brewing: Dirt Wolf Double IPA | Beer Review





This was a fairly decent double IPA.  I've had better.  I've had worse.  But overall, it wasn't bad.  But it wasn't awesome.
There was good hop character. But for a double IPA, I wasn't really impressed. I expect my double IPA's to kick me in the face with hop. 
This one just kind of flicked me with a pinky finger on the tip of my ear.
It was just "eh".









Victory: Storm King
RATING: 'B'

STYLE: Double (Imperial) IPA
ABV: 8.7%

COST: 
 - $2.49 for Single Bottle
 - $8.49 per 4pk

GRAIN: Imported two-row malts
HOPS: Whole flower Citra, Chinook, Simcoe and Mosaic hops

Saturday, October 1, 2016

Victory Brewing: Storm King Stout | Beer Review




Upon first impressions, during the pour and aroma, I was less than impressed and was not expecting much if anything from this beer.
But when I took that first sip, I was completely floored by what I experienced.
Only real downside is that it is WAY too over filtered.











Victory: Storm King
RATING: 'A'

STYLE: American Imperial Stout
ABV: 9.1%

COST: 
 - $2.29 for Single Bottle
 - $8.49 per 4pk

GRAIN: Three imported, 2-Row malts

HOPS: Whole-flower American hops

Thursday, September 29, 2016

Lazy Magnolia: Jefferson Stout | Beer Review



http://www.youtube.com/nowitstimeforbeer
http://www.facebook.com/itstimeforbeer
https://itstimeforbeer.blogspot.com


At first, I was excited to try this interesting-sounding beer.  A sweet potato milk stout.  Sounds good, right?  Well, unfortunately that is about all that was good about this one.  All I'll say in these comments is that it was "WA-TER-Y".  Watch the video, and see for yourself how I thought this beer fared. 




https://www.lazymagnolia.com
https://www.lazymagnolia.com/beer/jefferson-stout/

https://www.beeradvocate.com/beer/profile/10990/22345/ Rating: 84
http://www.ratebeer.com/beer/lazy-magnolia-jefferson-stout/49380/  Rating: 72 (overall) / 46 (Style)

Lazy Magnolia Jeff Stout
RATING: 'C-'

STYLE: Milk Cream Stout
ABV: 4.65%

COST:
 - $1.99 for Single
 - $10.99 per 6 pack

GRAIN: 2-Row, Munich, Caramel, Chocolate Malt
HOPS: High alpha bittering.  No aroma hops

Wednesday, September 28, 2016

Stone Ruination Double IPA 2 0 | Beer Review | B |










For the style, I was very underwhelmed by this beer. Compared to the original Ruination (Yellow Label), this does not hold a candle.
This is a West Coast IPA version of the original.


First off. This is a good beer.
But with that said, that's all it is. A GOOD beer. There is nothing special about it.
With the title of Double IPA I was expecting more. A lot more.
This has a very similar hop character as Sierra Nevada Torpedo Extra IPA. I'm not saying it tastes the same, but it has a similarly intense hop presence.
It's very malt forward. And not very hop forward (like you'd expect a Double IPA to be).
At 8.5% ABV, I wouldn't even consider that to be a 'DOUBLE' IPA.
Compared to the normal Runitation, this was is severely lacking.
It smells like it's going to be a crazy hoppy beer, but that's about where it ends.
For the style of beer (Double IPA) I gave this one a "B".
Was it good. Yes. It was fine.
But was it a good Double IPA? Nope!
I was pretty disappointed.
Note:
When I looked at Stone's website and I saw that there were 2 different beers with the name "Ruination", that's when I went, "Hmmm".
Apparently, this version; the 2.0, is a West Coast styled IPA. And my experience with West Coast style IPA's is that they seem to have a more subdued hop character in favor of a heftier malt character and bitterness.
So be aware of all of this when you are trying to decide.


http://www.stonebrewing.com
http://www.stonebrewing.com/beer/year...

https://www.beeradvocate.com/beer/pro... Rating: 94
http://www.ratebeer.com/beer/stone-ru... Rating: 99


Stone Ruination Double IPA 2.0
RATING: 'B'

STYLE: Double IPA
ABV: 8.5%
BOTTLE CODE: Best By
COST: 
- $2.99 for Single
- $12.99 per 6 pack

HOPS: Magnum, Nugget, Centennial Simcoe, Citra, & Azacca

Wednesday, February 27, 2013

Beer Review | Terrapin - Pumpkinfest Ale


Terrapin: Pumkinfest Ale


Today I'm going to be reviewing Terrapin's Pumpkinfest Ale. This brewery based out of Athens, GA.
This blog is a companion to my youtube video.  http://youtu.be/TK5cLrTQ05A




http://beeradvocate.com/beer/profile/2372/53146                      Rating = 85




Terrapin's Pumpkinfest Ale is a seasonal beer and comes out of Athens, GA. This is a very nice example of the style (Pumpkin Beer). I highly recommend this to anyone who enjoys Pumpkin beers, as well as to anyone who has not tried one yet. Make this your first.


Website says: Expect a pumpkin pie nose followed by a strong malt backbone, low hop bitterness and authentic fall taste, all wrapped in a light bodied beer.

On the website, there wasn't really any style guideline. I'm just going to call this a Seasonal Pumpkin Beer, for that reason.

STYLE: Seasonal Pumpkin Ale
COLOR: Medium-Light Amber
ABV: 6.1%
IBU: 14.5
HOPS: Vangaurd, Hallertaur, Hershrucker
MALT: Munich, Vienna, Munich II, Catamunich II, Melanoiden
ADDITIONS: Cinnamon, Ginger, All Spice, Cloves, & Pumpkin

BOTTLE CODE: Written on the Label. Typically the date code on Terrapin beer is marked clearly on the label. But I guess it's different with the Seasonal beers. However there is something laser-etched on to the bottom of the bottle. But this is not the bottle code.
- Only says, “Seasonal 2012”

COST:
- $2.49 - Single 12oz bottle
- $11.00 - for a 4pk

WHAT IS MELANOIDEN?
The helps give German beers such as Bocks and Oktoberfests that rich malty flavor without using many, if any, crystal malts.

They are formed when sugars and amino acids combine at high temperatures and low water activity. Melanoiden is commonly present in foods that have undergone some form of non-enzymatic browning, such as barley malts, bread crust, bakery products and coffee.

So hopefully this gives you an idea of what they mean when they say, “We used melanoiden in our beer.”


POUR:

On the pour, there was not a whole lot of head. This seems to be a constant theme with these pumpkin beers; with all the ones I've ever had. They all just seem to be lacking in the head.

LOOK:

This beer is a hazy beer. It's not cloudy. Just hazy. I can see light through the beer and I can see my fingers going up and down the glass, however I can't see detail through the glass.

There are small streams of bubbles rising from the bottom, so it is definitely carbonated well. But it's not effervescent.

AROMA:

The first thing that I notice is the nutmeg aroma. The cinimmon and the all spice as well as the other spices come through in order.

The spice aroma is not astringent. It's not overpowering. It is not a potpouri bomb like many other pumpkin beers. It smells like a sweet, spiced, buttery-crust filled beer. Just like you would expect a pumpkin beer to smell like. It seems to be all encompassing. All of the aromas from what you would expect from a pumpkin pie are coming through in this beer.

It seems to be a very well balanced aroma.

TASTE:

Once again, the nutmeg is the first thing that comes through. Then the cinnamon comes next, then all the other spices in order, just like in the aroma.

But what you'll notice is the pleasant buttery, pumpkin pie crust flavor that lingers on the back of the tongue. It's just like when you eat pumpkin pie. First you taste the sweet. Then you taste the spices. And then the crust coats your tongue and slowly fades away.

This is a very delightful beer. Everything kind of blends together. No one flavor is out of control and unbalanced. It's a very very nice beer.

VERDICT:

This is a nice, well balanced, pumpkin beer. I've had some that were litterally just potpouri bombs. I've had some that say they're pumpkin beers, but that really are not. They're just the same color.

You can taste everything that you would expect to taste in pumpkin pie, in this beer. It's very good.

It's difficult to pick out one this that I like the most. But I'm going to say that it's probably the absence of any overpowering elements. Nothing is more powerful than anything else. It is very well balanced.

There is just a bit of that residual sweetness. All of the sugar has not been fermented out of the beer. So it is not extremely dry. It's sweet like a pumpkin pie would be. However it's not over the top. And I think this put it just a step above most of the other pumpkin beers on the market.

IS IT WORTH THE MONEY?

Once again, they sell this in 4-packs. My feeling on 4-packs... “I DON'T LIKE THEM.”
They don't sell it in 6 packs or above. I've never seen this in a growler fill.

At $2.50 per bottle, that's okay if you just want to try it. And it's a very good try. I HIGHLY recommend that you try this. For a 4-pack you're look at between $9, $10, possibly $11 depending on where you buy it.

I'm conflicted a little bit because this is a very good beer. To try it for $2.50, I say “Go for it.“ But to buy a 4-pack for upwards of $11, I feel that's way to steep.

SOAP BOX TIME:

4-packs, for some reason, are just outrageously priced. And there is no need for the prices that they charge. I'm sorry. I know that sounds cheap, but there is no reason for it. It should be either 6-packs, or by the bottle. Or heck, sell it in a 22oz or 24oz bomber. Because I just feel like I'm getting ripped off.


With that said, "Drink what you like and enjoy what you drink."


Friday, February 22, 2013

Beer Review | Wild Blue: Premium Blueberry Lager

Wild Blue: Premium Blueberry Lager

Brewed by: Anheiser Busch



http://www.youtube.com/nowitstimeforbeer
http://www.facebook.com/itstimeforbeer
http://itstimeforbeer.blogspot.com

http://www.wildbluelager.com

http://www.ratebeer.com/beer/wild-blue/51222/  Rating = 9
http://beeradvocate.com/beer/profile/29/26049    Rating = 52


Once again, another beer that's out of date. While there is no bottle code on the bottle, I know it's old because I bought it back in February 2012 and it is now February 2013.

Style: Fruit lager
ABV: 8%
Color: Purple
Bottle Code: None

Pour

A tini tiny purple head formed then fell almost immediately as it was being poured.

Look

The beer is dark purple with heavy effervescent carbonation.  Almost like soda pop.

Aroma

It almost smells like a really sweet blueberry wine.  It smells like alcoholic cool-aid.
It is not very appetizing.

Taste

It tastes like sweet wine.  Blah.
The only thing that is even vaguely similar to beer is a light, almost hidden aftertaste.

Verdict

This is an absolutely disgusting alcoholic beverage.  I'm not even going to call this a beer.  It is really gross.
I actually poured it down the drain.  I could not finish the drink.  It was terrible.
I can't even force it down.
I wouldn't really expect much more from an Anheiser Busch beer.

Rating

Based on the style, I'd give this beer a "F"