Category Archives: feedback

Sixpoint Brewing

Some of you may recall one of my recent trips to Bailey’s, where I had Sixpoint’s lager and wasn’t all that fond of it. Shortly after that post, I was contacted by Shane of Sixpoint who invited me to an event they were having at Bailey’s to try some of their other beers. Plus, he saw that I was a homebrewer and was willing to give me some feedback on my own beer, if I was willing to bring some.

Hell yes. Let’s do that.

Shane’s in the hat

So last Tuesday I was lucky to join Shane and some of his friends to sit down and try some other beers from Sixpoint. I didn’t get to talk to Shane much–though when we did have time, he gave me some wonderful feedback on my beers, and thank you for that!–so I didn’t get as much information about Sixpoint’s brews as I would’ve liked. I did, however, take some notes on what I had so here you go:

Bengali: nice pale. Resiny finish: El Dorado hops, I’m told. Pine nose, slightly floral and it’s not too potent. It’s pretty easy to sip on and the bitterness is nicely offset by the effervescence on the finish. I like it; it feels commercial in the best sense: A beer that is well within style but isn’t meant to drive people away from the style by pushing the sharpness too far.

Beast Mode porter with coffee. THIS is what I expect a porter to be like. It’s tasty, flavorful, chocolate with hint of coffee in the nose but the body is appropriately light. It leaves a bit of coffee on my tongue from the finish but it’s not heavy at all, pointing out what I like and expect out of porters, vs. the density and viscosity I would expect from a stout.

I also had a Resin IPA and it’s good. A solid entry into the NWIPA style market out here but I didn’t have an opportunity to sit down and take notes, so you’ll just have to take my word for it.

Next up: Shane gets to try my beer. He told me that I need to pay more attention to yeast. It’s been the one thing I’ve neglected and I suppose that’s the next stage. I’ll paraphrase the feedback he gave:

Stout: pretty good, with a touch of funk on the finish that is making it stand out from the average. (Unfortunately, I have no idea how I got that funk. I suppose I will just have to brew it again and see if that repeats).

The ESB (which I’ll talk about soon), good but Shane detected a soapy/peanut butter scent in the nose which he told me means the yeast started to eat itself. This suggests that the starter I made was pitched after it’s peak time. I may need to do research to try improve my yeast pitching schedule. In addition, I used an Irish Ale yeast for this beer and I should used an English Ale one, to provide more ester (sweeter, fruity) qualities. But that’s what I get for going by the seat of my pants all the time!


I got some feedback.

A fellow OBC member, Erik, said he’d write something up on my last two beers. I appreciate his efforts, and if you’d like to see more of his stuff, he said I could direct you to his “mostly defunct blog.

I’ve added links to where I’ve written about the beer but that’s it; everything indented after this is his. Before I turn it over to him, I again want to thank him for giving me a day off.


The bottle cap came off with a pleasing little hiss.  A yeasty,
hoppy smell was evident without even leaning in for a sniff, which I
took to be a good sign.  Unfortunately, this didn’t end up being my
favorite beer.

This beer poured beautifully, with a thick, healthy head and a rich,
clear amber color.  The head stuck around for a while and was
accompanied by a nice level of carbonation in the brew.

At first I really enjoyed the flavor of this beer.  It had some
banana flavors along with an astringence which I assumed came from
the hops, which also lent an herbal character to the brew.  However,
there was something lacking in the balance which over time kept me
from wanting to finish the glass.  I think that something became a
bit too acidic, and eventually the astrigency which I found so
pleasant at first took on an overly dry, bitter character which
didn’t match my palate well.

Chocolate malt & Chai

This beer formed a big, thick, meringue-like head atop a deep brown,
transparent brew.  It gave a warm, inviting aroma filled with
cardamom, clove, and lime zest that made me eager to try the beer.

I found the beer to be very spicy, with lots of various herbal
flavors and a little sweetness.  It reminded me of Anchor’s spiced
winter ales, though it was too effervescent.  After the head started
to die down, which took quite a while, I loved this beer.  It struck
me as a perfect beverage for cooler weather, with a nicely balanced
hint of hops and a slightly acidic edge.

As the beer warmed, the hops started to emerge more and play around
in an interesting way with the spices.  This beer is definitely a
winning recipe and deserves more attention.  If the carbonation
could be improved I’d probably camp outside Dan’s place waiting for
it to be bottled.  It was impressively tasty and well done.

The Red Ale-Feedback

red aleThis photo was taken a bit late in the beer’s development. There’s a bit more effervescence shown than most of the beers I opened from this batch. For some reason, I seem to have trouble getting my beer to be carbonated unless it spends two months in the bottle. That just can’t  be right.

That aside, this is fairly malty brew and it’s pretty tasty if it’s carbonated. If it’s not carbonated, as most of it was, it’s too sweet. Drinkable but not extremely enjoyable. But that’s just my opinion. Check out what Fuz has to say. Which, if he hasn’t posted yet, ought to be enough to guilt him into getting his post up.

Made on 12.24.10

Steeping grains:
.75 lb C120
.75 lb Simpsons Golden Promise

7 lb LME

.5 oz Amarillo @ 60
.5 oz Tettanger @ 60
1 oz Mt Hood @ 30
.5 oz Mt Hood@ 15
.5 oz Tettanger @ 15

White Labs 862, second use

Original Gravity: 1.064

Final Gravity: 1.022

Terminal Gravity: 1.029

Bottled 1.20.11

ABV: 5.44%

I don’t want to sound too cliche about it, but if getting some free homebrew and writing about it sounds like your thing and you live close enough to Portland that we can meet in person, let me know and maybe we can work something out.