From Prank To Physics

A neat story about how they used beer to study the movement of carbon dioxide bubbles. Because what else would you use?

I mean, they even drop bottles of beer off tall structures. Are you not entertained?

The Mulligan

Sorry; the week caught up to me and I didn’t have a chance to get a post properly prepared. I’d rather beg off for a week than put out something halfassed, so I’m going to take a day off. Regular posts still Wed-Fri and back to the theme Monday!

Tax Breaks

It would appear that there’s support for permanent tax breaks for brewers, amongst members of the government.

Interesting. Part of me is reluctant to endorse tax breaks for any business that is doing well-and craft brewers are increasing their share of the market.

On the other hand, craft brewing is always very local, most of the resources spent locally, so that money stays in the communities and less profits going to tax havens and the like.



Round Two #11\Second Pint AIC

Block 15 Wandelpad BlondeThe biggest thing I know Block 15 for is their excellent Sticky Hands IPA, so when I saw a blonde ale on tap by them, I was interested in seeing how they would take on a different style of beer. Hence: the Wandelpad Belgian blonde.

That Belgian yeast scent is right up front; a little clove, a little honeysuckle sweetness. Something that isn’t quite sugar but isn’t something else, either.

The yeast has just taken over the flavors of this beer, too. Clove and sweetness pawing over my tongue like a Labrador trying to say hello. The finish has a dry element though; this beer is something that makes me thirsty without quenching my thirst.

That’s…new. I’m not sure how to process a drink that doesn’t fix thirst. If I was a more troubled man, I might subscribe to being under a curse of some kind.

This beer flummoxes me; have I died? Am I to be troubled forever now, perturbed by the flavors of clove, hot days accompanied with unquenchable thirst, to punish me like Job?

The second beer has elements of…sulfur?

Oh, no. Did I get the wrong beer or am I cursed?

I clear my palate and try again. Whew: the familiar clove yeast scent is back. There isn’t an all powerful force in the universe trying to punish me. Sure, I’ve got a beer that I still don’t know how to work with-it’s not at all unpleasant but it kinda doesn’t do what beer is supposed to do? It’s a little like the trope about Chinese food; you eat it and are still hungry.

But I find most Chinese food to be a bit more tasty.

Perhaps food is what this beer needs; something to balance its imbalance. A charcuterie plate would work perfect, actually, since I think this beer can easily hold its own against dried meats and cheeses.

Today’s second pint goes to the American Immigration Council.

First IPA 2019

First homebre IPA 2019It’s the first homebrew IPA of the year!

I’m trying a few new things this year. First: IPAs themselves.

Second: I’m trying to condense the time spent from brew to bottle. If I can get a beer bottled in three weeks, that would be ideal. Fresher IPAs are notably better and better beer is the goal.

The bottling process did not go smoothly, though. The hop pellets I added to secondary broke up into tiny pieces and I didn’t think to strain them out. This meant that my bottling gear got jammed up and the process of un-jamming it both made a huge mess and opened the beer up to contamination. I think I got lucky enough to miss the contamination part, but the cleanup was a pain. Something to fix in the next batch.

The nose is tilted towards pine, but it isn’t overwhelming. Still, it is present throughout the glass, thanks to some consistent bubbly head forming all the way down.

The overall flavor though, is muted. I’d almost go so far as to say bland? There’s some malt there, some bitterness on the finish; this beer isĀ  only cloudy due to my imperfect process, likely resulting in chill haze, not because it’s a juicebox. It’s not bad, but it doesn’t stand out either and I wish it had a little more character. Again, something to work on as I go.

Brew date: 4.7.19

Steeping grains
7 lb 2 row
1.25 lb C60

Fermentables: 5 lb ExLME

1 oz Centennial @80
1 oz Centennial, Cascade @15
.5 oz Centennial, Cascade @ cooldown

Yeast: Imperial Dry hop

OG: 1.08
FG: 1.016

Transfer to secondary: 4/26, .5 oz Centennial, Cascade hops added

Bottled 4/30

ABV: 8.7%

Staying On The Edge

A friend sent me this really cool article about a woman who, after getting her masters degree in chemistry found a career in brewing at 21st Amendment. One of the benefits she touts about being in her profession is that she can use her knowledge to keep 21st Amendment ahead of the curve on quality.

I love this stuff, because it let’s me get a glimpse behind the curtain to see how things I love are made.