This was a fascinating overview of Widmer’s flagship ale, and what it’s meant to the Oregon beer scene.
They have discovered a 5,000 year old brewery in China, with a recipe. That’s just awesome-though I’m pretty sure the beer we have now is better.
It is lively at the Mt Scott for a Sunday night. As the bartender checks my ID, I’m reminded of the Ship Ahoy as one of the few legitimate dive bars still left. The people here know each other; there’s a birthday celebration just a few feet away, patrons throwing Monday to the wind to celebrate the life of a friend, along with another group playing video bowling. The bartender seems to know everybody. I like that.
It feels like a place that’s waiting to be discovered. The lack of windows and the location probably makes it foreboding to outsiders and I’d guess that most of the people here like it that way. Yet, the beer selection is pretty solid so maybe it’s been discovered and I just don’t know it? Or, maybe it hasn’t and my beer is suffering from being old.
Because this Double D blonde from Hop Valley is a weird tasting beer. It’s like a lager that mutated. The nose is a bit dank and the finish is just shy of raspy on my tongue, its bitterness going for the refreshing note of a lager but missing and not in a good way. Papery, is the word that finally comes to mind. Smokey is the other word that strikes me for the flavor. I don’t know what’s going on with this beer but it isn’t good.
Either way, it seems like a spot that is waiting for more people to sit here and make it their place. Perhaps I need to be here on a Friday to see the characters who gather here…or maybe writing like this will make it a place that quietly builds an audience? (That isn’t too likely, but butterflies create tornados, given enough distance and pop philosophy).
I’ve been wandering awhile and I think I’m getting tired of it. The last few weeks, I’ve felt more like going places I can walk to, or know I’ll like, so that I don’t have to extend myself much. Maybe it’s time to stop wandering for awhile. The strain of looking for someplace new is tiresome: I think I’ll sit somewhere and watch the world pass by for a little bit.
This brew has a doughy-sweet nose. The midrange is got a bit of roasted malt flavor in there, not quite coffee but definitely within spitting distance. The finish is very clean and that’s a huge bonus.
What I’m really pleased about is that this beer is a clear step above the last amber I made. It feels better on the tongue (a little denser) and has a richer flavor that I was shooting for last time.
Now, I’m not going to lay all of this on the addition of biscuit malt but…it didn’t hurt! It’s not quite perfect but it is pretty good. I’ll make it again.
Also: this was a beer I made with Imperial’s House yeast-a second use-and I feel like it worked out just fine. The clean finish on this beer really helps seal the deal for me.
Brew date: 2/15/16
1.5 lb Belgian biscuit
3 lb Maris otter
1 lb 2 row
2 lb C120
Fermentables: 4 lb LME
1 oz Dom Goldings (from C40 pale)
1 oz Palisade @60
1 oz Palisade @15
Yeast: Imperial House yeast (2nd use)
forgot to get Original Grafity
FG: 1.018 (and this is a pretty solid number, I think)
The OBC arranged a field trip to the Imperial yeast warehouse and it was extremely illuminating and very cool.
They start off every day by making a really lame wort (that is, you wouldn’t make beer from it), so they can grow yeast in these tanks in the photo. As you can see in the picture, the tanks scale up as you look from left to right. This is so they can introduce more sugars into the system at an appropriate volume, to scale up the yeast while the yeast is still viable and healthy-before it starts to feed on itself.
There’s also this really neat machine that sanitizes everything. I didn’t get a photo of it, but the machine is called an autoclave and one of Imperial’s employees was kind enough to explain to me how it works. Essentially: it heats water to above boiling temperatures, while increasing the PSI in the unit so the water can’t steam away. I asked why they didn’t use chemicals like homebrewers do and the reply was: “This means it’s 100% sterile.” When you’re dealing with yeast cultures, that’s pretty important.
This device has filters that pull air in from the bottom and release clean air onto the counter area. This is where they take cell samples and run tests to see how the yeast is doing, if anything has gotten contaminated, even separating yeast from a culture that has been brought in.
There is another one of these stations at the canning area, where they (go figure) can the yeast for delivery. In this instance, it’s to keep things sanitized and healthy during the canning process.
From there, we were told about what the overall attitude and procedures that Imperial takes, why they ship in cans (so brewers don’t have to smack the yeast to wake them, potentially damaging the yeast), their efforts to make the company as green as possible (the use of cans means users can recycle the product), and their desire to ensure that brewers are using enough yeast with every brew. “We want the yeast to crush your wort,” one of the owners said.
I came away from Imperial pretty convinced that they were moving in the right direction and I look forward to using more of their yeast. I’ve already used it and you’ll be able to read more about those results shortly.
This post almost didn’t happen. After nearly a week of clear skies and higher than normal heat for Portland, Saturday morning I awoke to gray skies and the threat of rain. The whole city went languid; as if we collectively looked at the sky and said, ‘To hell with this’ and decided to just hunker down. Going outside induced a stupor in everyone and it’s effects have lazily stretched through Monday.
I got a Barley Brown’s Pallet Jack and it’s gone off. There’s something musty in the background of the hops on the nose and the finish of this beer isn’t helping it, either. That dirty flavor is coiled around everything on the end and I’m wondering if the beer is old or if the lines for this beer aren’t clean. It’s not working out well, which is just adding to the feeling that I should’ve stayed home and wrote from there.
It’s dark here, especially with the cloud cover and this adds to the notion that getting out of the house really wasn’t my best decision. Willie Nelson is singing “Just Dropped In” and I’m in no state to argue with that song’s melancholy. The bartender goes into the back and I’m alone in the bar for a moment, so I sneak out, my glass 3/4ths full.
Mr. Cantwell was one of the lead brewers of Elysian, before they sold to AbInBev and I found this interview with him to be really, really interesting.