A friend sent me this story about the use of aluminum cups for the first time at the Super Bowl.
It looks like this has been something they’ve been road testing at college games in late 2019, and clearly it was liked well enough to give a go at one of the biggest sporting events in the country. Which is great news to me: anything that helps reduce waste is a definite win.
The headline for this story isn’t really helpful-because “turning beer into food” doesn’t really describe what’s going on.
What’s going on is someone is taking their passion for social justice and using their business to help do something about the hungry in this country. It’s nice to see good things coming from the industry.
But everything has to start somewhere and this link takes you to a story about the first brewery in the US to be owned by a back woman. May she be the first of many!
This one is a puzzler. I was shooting for a pale ale and…well. No.
The nose and the finish remind me of cheap lemon soap.
I mean, there it is: I don’t have much more to add. The flavor that some people pick up when they eat cilantro; this is what I imagine they’re going through.
The suggestion that this was left too long in the fermenter doesn’t wash, because I bottled it 15 days after brewing. It’s possible that the hop additions or this combination of hop additions produced this-I’m definitely way off the map for the recipe I’ve been using most of the year.
It’s troubling, too, since I tried to make sure everything was sanitized well. I kinda need an expert on this one.
Brew date: 9/14/19
7 lb 2 row
1.25 lb encore
Fermentables: 4.5 lb ExLME
1 oz Simcoe, ekuanot, Azacca @ 60
.5 z Simcoe, ekuanot, azacca @30
Yeast: Imperial Pub (3rd use)
And say that we just don’t need beer made from whale testicles. Or any testicles, really.
I know I gotta make a stand somewhere, and this is it.
I got the Ross Island- Fuggles ESB because I’d heard good things about Ross Island brewing. And I like ESBs.
The nose has a faint caramel roast quality. Hops are really not present in the nose-but it’s an ESB so this is about what I expect.
Now, the initial sip seems fine; malted, crisper finish but not too crisp, just a little bit of that sweet quality that malt forward ales tend to have.
But the second sip gives me cinnamon. Not much of it, mind you but cinnamon is not the kind of flavor one can dismiss easily.
Speaking of; the Outback is on fire. So there’s that.
About halfway through the glass, I start getting hints of cinnamon in the nose. I…just don’t know what to do here. Partly because I don’t hate this, but also because I don’t like cinnamon that much. Also because; what the hell is cinnamon doing in an ESB?
Remarkably, though I don’t hate this beer.
It’s just hard to think about when so much is in crisis. After (narrowly, maybe) avoiding war with a country we had no business being at war with, the attention swivels to (another) country on fire and yet an eye must be grown on the back of the head to keep it on the boil over in America.
It’s hard work, being a person, at least if you want to do right. And one deserves rest if you do that work, which usually means having a beer but it is hard to have a beer when there is SO much to do… And what I should do now is get my second glass of ESB.
I mention to the bartender that I pick up cinnamon and she replies, “I’ve heard nutmeg from people!” and now I don’t know if I’m super off the mark of if there really is some form of spice happening. So before glass two, I get a glass of water.
That second glass still has something is weird about it, though. If it isn’t cinnamon, there is certainly an element on the finish that tastes out of place. If it was another hop type, I’d attribute it to the hops but Fuggles is usually more innocuous. Yet it isn’t undrinkable. I’ve had two glasses of it, and it’s been fascinating.
I just don’t think I’d want a third.
Today’s second pint goes to the Foundation for Rural and Regional Renewal.
But here’s a list of places you might consider donating to given Australia’s current crisis.
Well, this was a disappointment.
Everything seemed to go well-the first week, this beer was tasty! I got the hop nose, and the bitterness on the finish seemed about right. (This is part of my IPA series for 2019).
But then the infection kicked in and the beer just tasted dirty and bitter. I had really thought I’d gotten it right but no, no this just does not work.
Then again: the note to self about cleaning means cleaning, and don’t skimp on the work.
Brew date: 8/25/19
.5 lb pale
2 lb C 60
Fermentables: 7 lb Golden light LME
1 oz Mt Hood, Simcoe, Centennial @60
Yeast: Imperial Pub (2nd use)
Added 3/4 tsp Gypsum, 1/2 tsp Irish Moss to water for hardening and clarity, respectively
Secondary: 9/3, adding 1 oz Simcoe, Centennial hops