Whatever You Say 7/Second Pint Sum Of Us

The fellow I talk to has a very fuzzy puppy named Teddy with him, who he’s trying to teach to not jump on people. I ask if I can pet Teddy-I can-and like all puppies, he’s super friendly…and eventually jumps up and nips me on the chin. It doesn’t hurt but clearly I’m getting this pup too excited to pay attention to his instructions.

Hm. First two posts of the year and one has free beer coming with it, the other has a dog. As a start, this feels pretty good.

39682836242_9ab02d4fe9_kTeddy’s owner got Ecliptic’s Phaser Hazy IPA, so so did I. The thing about this IPA is that haze is an apt descriptor at large. Nothing about this ale is sharp: the nose is grapefruit, but more floral than pith, the overwhelming flavor is similar; grapefruit but sweetly so, instead of intensely bitter. It even lands gently on my tongue, which is impressive. The finish has a smidge of bitterness to help give the beer some balance but really, this is a nice, drinkable beer that doesn’t have anything to prove to anyone.

It’s a quiet afternoon at the Proper Pint; I’m here early though, and of the eight people here, (and one dog) three are on devices looking to the outside world, one couple is conversing, another is at the rail and talking to the bartender, and then there’s me.

Turns out, the bartender designed and built the chairs at the bar and, he informs the couple on the rail, he put the crossbar below the footrest beam at the bar, so people would put their feet there and scoot in, keeping a path clear.

That doesn’t quite work for me-my height allows me to put my toes on the chair’s crossbar and that’s a bit more comfortable than the alternative, because my knees angle up if I put them on the footrest. At least, it’s more comfortable until putting my toes on the chair cuts the blood off to my feet. Still, it’s a clever bit of design. I can appreciate it, even if it doesn’t work for me.

Today’s second pint goes to the Sum of Us, specifically for their campaign to protect Michigan’s water.

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A New Yeast

I liked reading this article on yeast GY7B. The quick recap: this is a yeast that naturally produces the acidity for sour beers, meaning that it could drastically reduce brewing time.

But that’s the short version: I think the long one is worth checking, showing the value that science holds for us and the yet-to-be discovered knowledge in the universe.

Final Countbrown

25606793278_8d94369bd4_cSo this was my final brown ale of 2017. I think it’s more a successful porter. Maybe even a stout. I can smell the roasted quality in the nose and it carries nicely into the body of the beer, too.

But it’s very dark. It also isn’t very sweet. Drinkable, sure. I’d put the flavors at semi-sweetened coco. You can definitely put a few down, and the flavors linger nicely, while still managing to feel like a dry ale, but it’s definitely not quite to style.

I’m glad I did this but I feel as though I just missed the mark this year. The flavors were decent but visually-especially visually- it just missed.

Finally, it’s pretty clear to me that something didn’t go right on my measurements with this beer. I don’t know what was happening there, most likely I wrote down the wrong numbers for initial gravity, but this is not a 1.4% beer.

Brew date: 8/20/17

Steeping grains
3 lb Gold Rush
1 lb Maris Otter
4 lb 2 row
1.5 lb British Brown
1.5 lb British Chocolate

Fermentables: 3 lb EXLME

Hops
1 oz Nugget @ 60
1 oz Nuggets @ 10

Yeast: Imperial house yeast 3rd use

SG: 1.032

FG: 1.022

Notes: added 1/4 tsp calcium chloride to boil
Transfer to secondary 9/8
Bottled 9/26

ABV: 1.4%

Whatever You Say 6\Second Pint Donate Ayuda

 27802699729_680364c0bb_cThere was no space on the rail when I went to dear at Bridgetown Beerhouse, as everyone had crowded up to watch the football game. So I didn’t get to sit down and chat with the bloke who was drinking the Pfriem CDA-as was his buddy-but I thanked him all the same and let them alone to enjoy their beer.

This CDA has a strong pine nose, with the barest whiff of coffee underneath it. I take this as a good sign, as most CDAs forget that they are only supposed to look like porters but not taste like them.
I am not disappointed. This beer has the color of a porter, but the finish is all hops. And they aren’t burning and scouring hops; they’re more intense than your average bear-so appropriate for style-but not so far that it turns people off from IPAs. The middle of the CDA is where things get complicated; a-
As I’m writing this up, the man I queried bout his beer comes up to offer me a taste of a La Fleur sour ale with black currants that he’d brought back from Chicago. I accept, because hey, a taste of sour ale? Why not! It’s a beautiful, juicy purple color and by golly it tastes like unripened blackberries. Definitely a beer for friends of mine who like sour ales. Me…well, I think I’d like to get back to this CDA…
Now, as I was saying, the middle of this CDA is where things get a little complicated. The roast malt makes an appearance, but because it isn’t sweet there isn’t as much to compensate for the pine and bitter flavors. Because the finish isn’t too bitter, there is some sweetness, so the medley of flavors is interesting.
I think this is the first Pfriem beer I’ve had that I’ve had something good to say about and I hope that’s a good sign for the new year.

Today’s second pint goes to Donate Ayuda: Puerto Rico because they still don’t have power and we shouldn’t forget those Americans.

Common Ales: Bridgeport Ebenezer Ale

Continuing with the review of the winter ales: Bridgeport’s Ebenezer Ale. Sweet nose, very subtle brown sugar note happe27238611539_c91d754dde_cning. Again, another beautiful deep red color with some near translucence when I hold it up to the light.

The flavors aren’t too bold: there’s a little cinnamon finish, but there’s also a little bit of a red wine in the mouth with some drying effects. It doesn’t feel heavy or dense, but I get the sensation that there are more flavors that I am just missing: there’s a definite warmth coming from this beer that I’m trying to pinpoint. I almost get a hint of cherry coming from this beer; it’s got some nice flavors going on and I think I like this beer a bit more than Deschutes’ Jubelale.

To Look For In 2018

From the mouths of experts. There’s some wisdom, a little fortune telling, a little business moxie going on there. Mostly a fun read.

But I’m just going to get ahead of things and say no to lactose imbued IPAs and Sour/IPA concoctions. They might be for someone else and I’ll certainly taste one, but I ain’t paying for that. Those flavors just don’t seem like they mesh together.

As for me, I’m looking forward to continuing this blog, hopefully improving the writing here and elsewhere, and hitting the ten year mark this April!

Belgian Red Is The New Red

38672130982_e96aa84430_cAfter the Zoiglhaus beer, I had Belgian yeast to use and not a single idea what to do with it. So let’s go for a red ale!

There’s some roast coming up in the nose, which is offset by a some yeasty-sweetness. It makes for a more interesting start than I would’ve thought.

The beer finishes really spicy, almost like ginger. The midrange has a banana-like sweetness that is reined in by the malt and the yeast spice. It’s a pretty interesting beer and a solid one to have. There’s some nice complexities here that I could see going wrong in another beer-too much banana, the spiciness overwhelming things-but it’s working here. I’ll take it.

Brew date: 9/16/17

Steeping malts
5 lb Munich
1 lb Belgian biscuit
1 lb Special B
1 lb C40

Fermentables: 7 lb LME

1.5 oz Czech Saaz, 1 oz German Hallertau @60
.5 oz Czech Saaz, 1oz German Hallertau @7

Imperial Monastic (2nd use)

OG: 1.08

FG: 1.012

Secondary: 10/19

ABV: 9.2%

Finally, I’d just like to announce that I’m going to take the holidays off. It’ll give me some time to get some blog posts ready, try some cool beer, and otherwise just rest. Happy holidays everyone! Next post: January 3, 2018.

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