I just realized that I never posted an update to the NHComp. After the whole system crashed around me on registration day, the American Homebrewers Association stopped the registration. You can read about it and the apology from the AHA at the AHA website.
After they sorted everything out, I got an e-mail that since I had logged in but didn't get beers registered that I would have a 2nd chance to do so. Which I did. I ended up putting two beers forward. The two beers were our 2012 Barley Wine (extract recipe) as an English Style BW, and our 2013 Barley Wine (all grain recipe) as an American BW. I don't necessarily think that these are really contenders to go all the way, I just want to get feedback on them to support or re-align my thoughts on them. I figure that they will score between 28-33 points, not bad, but not likely high enough to get into the top three and a chance to move on to the finals.
The beers themselves are nice, but not assertive. I don't necessarily believe that Barely Wines should be assertive (especially the English variety). Some might disagree, but I believe that due to aging and strength that strong flavors should age out and be a more rounded "soft" beer. Sharp hop bitterness and high roast character shouldn't be the mainstay of a Barley Wine. I think of some casserole type dishes that taste better as leftovers (such as lasagna or chili) as the flavors meld and begin to compliment or work together. This is (in my opionion) is the differentiation between the Barely Wine and the Imperial IPA or Imperial Stout that take one or two elements and elevates them. I think of the scene in the 1980's movie Risky Business where Tom Cruise's character is admonished by his father that the stereo's equilizer is not a toy. The settings his father had set is the barleywine. The Imperials are what Cruise's character does in the beginning of the Old Time Rock n' Roll Scene.
Our BW's are not assertive, it is just if they are percieved to not have the alcholic strength, hoppiness, etc., or if I get a judge that thinks the assertiveness of certain attributes should be present to an offensive level, we will be on the lower end of the spectrum. If I get a set of judges that think like I do, we might surprise....other flaws notwithstanding.
At any rate, I know that I won't be judging the Barleywines at the 1st round here in Denver as a result.
The beer that I had hoped to enter in the competition was the 3rd rendition of our award winning Oktoberfest/Marzen. The windowell was probably both our downfall and our saving grace. Our windowell lager series for last 5 or so years had us putting our beer outside in my brother's basement windowell to ferment. This year, it proved to be too cold, and the yeast fell out of suspention before they even got started. I think we pitched the yeast a little cooler than we had in years past, so that the beer was cold and getting colder while the yeast were trying to get going. That and the yeast weren't raging yet as we pitched. But, the cold probably had the effect of keeping our wort (and yeast) in the refridgerator for a few weeks. While that isn't a practice you want to make a habit out of, it stayed well preserved and kept bacteria at bay as well. We warmed the beer to 58F and re-pitched healthy Bavarian Lager yeast (couldn't find more Oktoberfest blend) and it fermented, albeit too late for nationals. Time will tell how it ends up tasting.
Maybe we can find a local competition to put it in.
Wednesday, March 13, 2013
Wednesday, March 6, 2013
Denver Post Beer Night
I am going to let you in on a little secret on where I get a lot of my information. It really is no secret, as I always cite my sources, especially when I talk to brewery people where I heard about them. I enjoy the Denver Post's Blog, First Drafts by Eric Gorski.
Last night, my brother and I attended First Draft's 1st Craft Beer Roundtable at Wynkoop Brewery. I got to thank Eric for hosting the symposium, but I really didn't get a chance to hang around and talk as I would have liked as my brother and I both needed to feed the Denver parking meters. We did come back to have dinner and beers at Wynkoop (thanks Wynkoop for hosting the event).
The speakers were Chad Yakobson, from Crooked Stave Brewery (Denver, CO), Brad Lincoln from Funkwerks Brewery (Fort Collins, CO), and my friend Kevin DeLange from Dry Dock Brewing (Aurora, CO), speaking about their experiences in the past, their current challenges, and where the future of craft beer in Colorado are heading.
The answers weren't all that surprising. There was talk about the saturation point of breweries in Colorado/Denver especially, and the importance of differentiation and locality as secrets to success for new brewers. There was a discussion about the Brewers Association coming out against the big breweries for creating faux craft brands and how that doesn't make sense from these brewer's perspective, and a number of other topics.
The most surprising things came from my brother's mouth. Firstly, he wondered aloud if we should have moved to open a brewery three or four years ago when we first started talking about it and if we "missed it". The answer is probably yes. If there was a good time to do it, 2008 was as good as any time you will ever see. But, facing facts....we make too much money doing what we currently do. We'd have to keep our day jobs, and all of our endeavors (including our relationships with kids and spouses) would suffer. That, and we'd have to decide on a location that was either close to Denver or Colorado Springs. I think the surprising take away is, that some day in the future, one or the other of us will come to the other and say...."Let's Do IT!, and we just might.
The other thing is my brother's new(ish) affinity for saisons. His tastes continue to evolve as he learns and experiences. I bet we will try brewing one soon.
We have also made loose plans to try a Polish-Germanic smoked wheat beer called a Gratzer that the Brewer's Association just recently included syle guidelines for. Again, First Drafts reported on it here....again, where I seek information about local beer things.
It was nice to go out, but it being Tuesday, we wanted to check out Black Shirt Brewing, Our Mutual Friend, or one of the other breweries up in River North, as a nightcap (around 9pm), but all of these small artisinal places are not open late, nor until nearer the weekend.
Last night, my brother and I attended First Draft's 1st Craft Beer Roundtable at Wynkoop Brewery. I got to thank Eric for hosting the symposium, but I really didn't get a chance to hang around and talk as I would have liked as my brother and I both needed to feed the Denver parking meters. We did come back to have dinner and beers at Wynkoop (thanks Wynkoop for hosting the event).
The speakers were Chad Yakobson, from Crooked Stave Brewery (Denver, CO), Brad Lincoln from Funkwerks Brewery (Fort Collins, CO), and my friend Kevin DeLange from Dry Dock Brewing (Aurora, CO), speaking about their experiences in the past, their current challenges, and where the future of craft beer in Colorado are heading.
The answers weren't all that surprising. There was talk about the saturation point of breweries in Colorado/Denver especially, and the importance of differentiation and locality as secrets to success for new brewers. There was a discussion about the Brewers Association coming out against the big breweries for creating faux craft brands and how that doesn't make sense from these brewer's perspective, and a number of other topics.
The most surprising things came from my brother's mouth. Firstly, he wondered aloud if we should have moved to open a brewery three or four years ago when we first started talking about it and if we "missed it". The answer is probably yes. If there was a good time to do it, 2008 was as good as any time you will ever see. But, facing facts....we make too much money doing what we currently do. We'd have to keep our day jobs, and all of our endeavors (including our relationships with kids and spouses) would suffer. That, and we'd have to decide on a location that was either close to Denver or Colorado Springs. I think the surprising take away is, that some day in the future, one or the other of us will come to the other and say...."Let's Do IT!, and we just might.
The other thing is my brother's new(ish) affinity for saisons. His tastes continue to evolve as he learns and experiences. I bet we will try brewing one soon.
We have also made loose plans to try a Polish-Germanic smoked wheat beer called a Gratzer that the Brewer's Association just recently included syle guidelines for. Again, First Drafts reported on it here....again, where I seek information about local beer things.
It was nice to go out, but it being Tuesday, we wanted to check out Black Shirt Brewing, Our Mutual Friend, or one of the other breweries up in River North, as a nightcap (around 9pm), but all of these small artisinal places are not open late, nor until nearer the weekend.
Monday, March 4, 2013
Beer Judging Certification Program, part 2
Over the weekend, I re-took the BJCP exam here in Denver. I initially offered to give up my seat to anyone on the waiting list, but the organizer informed me that he had plenty of spaces avaliable, and I wouldn't be taking up wanted/needed space.
I was much more relaxed at this testing. Knowing what to expect, and knowing that I at least know a little about beer, made the experience much more enjoyable. Did I do any better? No, probably not.
I did get my exam sheets and the proctor scores (along with beer info) last night. Here's the info:
Beer 1:
Judged as a German Pilsner
Proctor Total Score: 40
My Score 39
The beer was a Heinekin Light. I actually said in my overall impression that it was a nice beer with nice balance, but perhaps too light in body and hop character for the style (I almost said "this tastes like a light beer")....
Beer 2:
Judged as a Belgian Wit
Proctor Score: 35
My Score: 36
This beer was a homebrewed version. I don't think I did particularly well with the descriptions...but I felt it looked, smelled, and tasted as it should.
Beer 3:
Judged as an American IPA
Proctor Score: 34
My Score: 36
In reality, this beer was a Sierra Nevada Pale Ale (from a can), which is the archtype for an American Pale Ale. This is the organizer trying to be sneaky. I actually loved this beer, had nothing bad to say about it except not quite to style (that is why I scored it so high...nice beer). I actually typo'd that " hops were a little low for an American APA style"....I meant to say "American IPA", but I was thinking that this was a nice APA. I hope they give me credit for my brain getting ahead of me on this....
Beer 4:
Proctor Score: 32
My Score: 28
Judged as an American Barley Wine
In reality, it was an Am Barley Wine, Old Ruffian by Great Divide.
I dinged it for not enough malt body to support hops....that probably wasn't it, but this was my second worst score (off by 4, is still acceptable).
Beer 5
Proctor Score: 37
My score: 29
Judged as a Robust Porter.
This was my worst score (off by 8), and I don't know if I should be ashamed or not. The porter catagory is one that I supposedly know a little more about, but this beer to me, was high on roast (as it should be), but didn't have a supporting maltiness in the body and was thin in the mouthfeel. I felt it was more like a Stout in this respect, which may mean that I have the two switched in my head. I should have stated that I thought it would have been more well recieved as an export/foriegn stout, or even a coffee stout....
Beer 6
Proctor Score: 42
My Score: 44
Judged as a Flander's Red.
This was a homebrew. It was another sneaky attempt by the test organizer. When I was reviewing for the exam, I literally passed over reviewing all of the sour beer catagories saying to myself "they'll never give us one of those". The reason being is that they are still pretty rare here and take a long time (especially those made to style), expensive buy (from Belgium), and may suffer from age related problems when imported. When they announced the style, I muttered to myself "well played evil organizer, well played". Most other test takers I spoke to thought it was too acetic (sour, vinegar is acetic acid), but this to me is the dominating factor of most Flanders Reds I have tried. The exception is the Duchess of Bourgogne, which is the most tame Flanders Red I have ever had. I usually stay away from this catagory.
The beer smelled just like the Duchess....but was more sour. I couldn't find fault with that (since my experience). This is such an advanced and relatively rare beer syle, I feel like it is almost unfair.
All in all, I did a little better in the scoring than I did the first time (off by 1 or two in 4 of 6 beers...and sometimes landing in between the master judge proctors), and probably no better (if not worse) describing the beers. Did I pass? Again, probably....but I have to wait 3 or more months to find out.
I am likely to find out about my first exam just before the AHA's 1st round of their National Competition. I may be judging rather than stewarding this time, since I know they need the help.
I was much more relaxed at this testing. Knowing what to expect, and knowing that I at least know a little about beer, made the experience much more enjoyable. Did I do any better? No, probably not.
I did get my exam sheets and the proctor scores (along with beer info) last night. Here's the info:
Beer 1:
Judged as a German Pilsner
Proctor Total Score: 40
My Score 39
The beer was a Heinekin Light. I actually said in my overall impression that it was a nice beer with nice balance, but perhaps too light in body and hop character for the style (I almost said "this tastes like a light beer")....
Beer 2:
Judged as a Belgian Wit
Proctor Score: 35
My Score: 36
This beer was a homebrewed version. I don't think I did particularly well with the descriptions...but I felt it looked, smelled, and tasted as it should.
Beer 3:
Judged as an American IPA
Proctor Score: 34
My Score: 36
In reality, this beer was a Sierra Nevada Pale Ale (from a can), which is the archtype for an American Pale Ale. This is the organizer trying to be sneaky. I actually loved this beer, had nothing bad to say about it except not quite to style (that is why I scored it so high...nice beer). I actually typo'd that " hops were a little low for an American APA style"....I meant to say "American IPA", but I was thinking that this was a nice APA. I hope they give me credit for my brain getting ahead of me on this....
Beer 4:
Proctor Score: 32
My Score: 28
Judged as an American Barley Wine
In reality, it was an Am Barley Wine, Old Ruffian by Great Divide.
I dinged it for not enough malt body to support hops....that probably wasn't it, but this was my second worst score (off by 4, is still acceptable).
Beer 5
Proctor Score: 37
My score: 29
Judged as a Robust Porter.
This was my worst score (off by 8), and I don't know if I should be ashamed or not. The porter catagory is one that I supposedly know a little more about, but this beer to me, was high on roast (as it should be), but didn't have a supporting maltiness in the body and was thin in the mouthfeel. I felt it was more like a Stout in this respect, which may mean that I have the two switched in my head. I should have stated that I thought it would have been more well recieved as an export/foriegn stout, or even a coffee stout....
Beer 6
Proctor Score: 42
My Score: 44
Judged as a Flander's Red.
This was a homebrew. It was another sneaky attempt by the test organizer. When I was reviewing for the exam, I literally passed over reviewing all of the sour beer catagories saying to myself "they'll never give us one of those". The reason being is that they are still pretty rare here and take a long time (especially those made to style), expensive buy (from Belgium), and may suffer from age related problems when imported. When they announced the style, I muttered to myself "well played evil organizer, well played". Most other test takers I spoke to thought it was too acetic (sour, vinegar is acetic acid), but this to me is the dominating factor of most Flanders Reds I have tried. The exception is the Duchess of Bourgogne, which is the most tame Flanders Red I have ever had. I usually stay away from this catagory.
The beer smelled just like the Duchess....but was more sour. I couldn't find fault with that (since my experience). This is such an advanced and relatively rare beer syle, I feel like it is almost unfair.
All in all, I did a little better in the scoring than I did the first time (off by 1 or two in 4 of 6 beers...and sometimes landing in between the master judge proctors), and probably no better (if not worse) describing the beers. Did I pass? Again, probably....but I have to wait 3 or more months to find out.
I am likely to find out about my first exam just before the AHA's 1st round of their National Competition. I may be judging rather than stewarding this time, since I know they need the help.
finally fermenting.
Report from Skeptical Brewing's Southern location (aka my brother's basement) is that after weeks of the Oktoberfest yeast sitting around like Teamsters on strike, the beer is now happily fermenting after we brought in scab yeast in the form of Bavairan Lager. I don't know if this MP4 file will work, but here's proof:
It sort of looks like the Alien Autopsy, but what do you expect from us?
Of course, I know everyone here was worried, but it isn't time to breathe a collective sigh of releif yet. In the 3 or 4 weeks the beer has been "sitting" out in the cold, we can only hope that our sanitation practices, combined with the cold temperatures subdued any bacteria as much as or more than our yeast. With the temperature warm up, the bacteria could have gotten a head start or a foothold before our Bavarians (barbarians?).
We will have beer, but it may not be the award winner we are used to, nor will it be the same. Could it be better? Yes, sure, anything's possible, but we need to take good care of it from here on out.
Lager yeast (as we have now been painfully reminded) are tempermental beasts, and need pretty precise temperature control, and then a lengthy cold storage for them to condition the beer the way they need to.
I know my brother was planning to get this into the keg and let it sit to wait for an opening in his fridge. I am planning on getting this keg and keeping it extremely cold until fall. I am especially worried about any bacteria that may have been present. We may be able to tell on kegging if it is okay (or okay for now), but only time will tell.
It sort of looks like the Alien Autopsy, but what do you expect from us?
Of course, I know everyone here was worried, but it isn't time to breathe a collective sigh of releif yet. In the 3 or 4 weeks the beer has been "sitting" out in the cold, we can only hope that our sanitation practices, combined with the cold temperatures subdued any bacteria as much as or more than our yeast. With the temperature warm up, the bacteria could have gotten a head start or a foothold before our Bavarians (barbarians?).
We will have beer, but it may not be the award winner we are used to, nor will it be the same. Could it be better? Yes, sure, anything's possible, but we need to take good care of it from here on out.
Lager yeast (as we have now been painfully reminded) are tempermental beasts, and need pretty precise temperature control, and then a lengthy cold storage for them to condition the beer the way they need to.
I know my brother was planning to get this into the keg and let it sit to wait for an opening in his fridge. I am planning on getting this keg and keeping it extremely cold until fall. I am especially worried about any bacteria that may have been present. We may be able to tell on kegging if it is okay (or okay for now), but only time will tell.
Wednesday, February 27, 2013
More on the National Homebrew Competition
The American Homebrew Association (AHA) forum has been all abuzz about the issues regarding the registration for the National Homebrew Competition. For those of you who are unaffilliated, the AHA yearly holds a two round national competition that is limited to approximately 8,200 beers. Their limit this year is 15 beers per participant. Unfortunately, from prior events and year's past, all homebrewers concerned with getting into the competition know that it will sell out, and almost everybody and their brother (not mine) logged into the system at 1pm Mountain to register.
Some got in, most did not. I am one of the disappointed many. I had intended to enter 3 beers, but as luck would have it, I also found out that our windowell Oktoberfest beer did not ferment (it stuck at 1.058). So, at best we would have put in two beers between my brother and I.
Just as well. While my brother is looking to get the ferment going at a more reasonable inside/basement temperature with a fresh pitch of yeast, I am starting to think about brewing again.
And besides, I now have room in my kegerator.
Some got in, most did not. I am one of the disappointed many. I had intended to enter 3 beers, but as luck would have it, I also found out that our windowell Oktoberfest beer did not ferment (it stuck at 1.058). So, at best we would have put in two beers between my brother and I.
Just as well. While my brother is looking to get the ferment going at a more reasonable inside/basement temperature with a fresh pitch of yeast, I am starting to think about brewing again.
And besides, I now have room in my kegerator.
Tuesday, February 26, 2013
Trouble On Both Ends of the Spectrum
It appears that AB In-Bev (or whatever they are calling themselves after they swallow up the rest of Modelo) is being sued for defrauding their customers out of alcohol content and watering down their product. You can read about it here.
http://www.cnbc.com/id/100497711
If true, this is pretty sad. I recently read the book "Bitter Brew" by William Knoedelseder that chronicoled the history of Anheuser-Busch and the Busch family exploits from about the end of prohibition to the end of the family running the business. Their forefathers were very concerned with quality and tradition while expanding to the biggest and most outlandish beer company ever. Gussie Busch is rolling in his grave.
I do wonder, however, if the common practice for modern industrialized breweries of brewing at a higher gravity and then diluting down to package strength is being highlighted. It is just a way to get more final capacity out of your ferementers.
Too bad. I was kind of a fan of regular Bud when there isn't any other decent choice (or it is extremely hot). I try to stay away from any of the big breweries big name brands just on principle however....but I do cop to an occasional PBR.
On the other end of the spectrum, there is trouble brewing at the American Homebrewer's Association as well. For the 4th or 5th consecutive event in the last year, they have had public relations problems associated with their on-line registrations. Today it was the registration for the National Homebrew Competition. I tried at 1:05pm to register, and got as far as entering my info, before it kicked me out. I had to do it on my smart phone because my work's computer isn't upgraded to the latest version of Internet Explorer that the AHA required to register (strike 1 for my employer, my crappy work computer, and shame on the AHA). It wouldn't have mattered anyway, because my work blocked my access to the site anyway (strike 2 for work). The registration site wasn't optimized for mobile so I had to zoom in and out to read what I was trying to do (strike 2 for AHA), and then I couldn't register my beers (I intended to put in 3 beers....strike 3.
I guess they had to shut the whole thing down, but I am told most of the competition is sold out. If true, I have been shut out of the NH Comp, didn't get a discounted room for the 2012 NH Conference, shut out of the member's only session of the GABF, and was shut out of the 2011 NH Conference in Seattle. Apparently, they are victems of their own success.
I am trying to be part of the solutions....I am trying to become a qualified beer judge, I have volunteered at the 2011 and 2012 GABF and National Homebrew Competition Qualifier as a steward, and intend to do it again in 2013 (maybe as a judge if they want me). All I ask for is a hassle free experience. I still think they need to restrict entry to one beer per person (the limit this year was set at 15), eliminate the Ninkaski Award (to the most medaled homebrewer in the comp), bump up the cost per beer entry, and/or institute a lottery system for entries.
Furthermore, perhaps they need 2 members only sessions at the GABF (while adding a fourth day overall). I guess next step is to try to get on the AHA governing committee.
http://www.cnbc.com/id/100497711
If true, this is pretty sad. I recently read the book "Bitter Brew" by William Knoedelseder that chronicoled the history of Anheuser-Busch and the Busch family exploits from about the end of prohibition to the end of the family running the business. Their forefathers were very concerned with quality and tradition while expanding to the biggest and most outlandish beer company ever. Gussie Busch is rolling in his grave.
I do wonder, however, if the common practice for modern industrialized breweries of brewing at a higher gravity and then diluting down to package strength is being highlighted. It is just a way to get more final capacity out of your ferementers.
Too bad. I was kind of a fan of regular Bud when there isn't any other decent choice (or it is extremely hot). I try to stay away from any of the big breweries big name brands just on principle however....but I do cop to an occasional PBR.
On the other end of the spectrum, there is trouble brewing at the American Homebrewer's Association as well. For the 4th or 5th consecutive event in the last year, they have had public relations problems associated with their on-line registrations. Today it was the registration for the National Homebrew Competition. I tried at 1:05pm to register, and got as far as entering my info, before it kicked me out. I had to do it on my smart phone because my work's computer isn't upgraded to the latest version of Internet Explorer that the AHA required to register (strike 1 for my employer, my crappy work computer, and shame on the AHA). It wouldn't have mattered anyway, because my work blocked my access to the site anyway (strike 2 for work). The registration site wasn't optimized for mobile so I had to zoom in and out to read what I was trying to do (strike 2 for AHA), and then I couldn't register my beers (I intended to put in 3 beers....strike 3.
I guess they had to shut the whole thing down, but I am told most of the competition is sold out. If true, I have been shut out of the NH Comp, didn't get a discounted room for the 2012 NH Conference, shut out of the member's only session of the GABF, and was shut out of the 2011 NH Conference in Seattle. Apparently, they are victems of their own success.
I am trying to be part of the solutions....I am trying to become a qualified beer judge, I have volunteered at the 2011 and 2012 GABF and National Homebrew Competition Qualifier as a steward, and intend to do it again in 2013 (maybe as a judge if they want me). All I ask for is a hassle free experience. I still think they need to restrict entry to one beer per person (the limit this year was set at 15), eliminate the Ninkaski Award (to the most medaled homebrewer in the comp), bump up the cost per beer entry, and/or institute a lottery system for entries.
Furthermore, perhaps they need 2 members only sessions at the GABF (while adding a fourth day overall). I guess next step is to try to get on the AHA governing committee.
Tuesday, February 19, 2013
Next Move
I have been obsessing over our latest Oktoberfest from afar. It has been quietly sitting in my brother's basement windowell for nearly 3 weeks. And in all that time my brother hasn't observed any sign of fermentation from the blow off tube. That is not to say it isn't happily (albeit slowly) fermenting away in its dark, sugar rich environment....it is just that I can't see it. The switch to a closed keg fermentation from two carboys makes the process much safer and involves less to clean, but it doesn't give a nice view of the action. Couple that with the fact that the yeast pack wasn't fully raging when we pitched (and the yeast themselves were 4 months old), and it has me way beyond curious to the point of neurotic.
If it was at my house, I am pretty certain that I would have stuck my nose in it to see what I could. But it is probably just as well that it is living with a far more patient person in my brother.
At any rate, in the next few days he will bring it inside and warm it up. We should see some signs of life then. If we don't, well, then we have a problem.
If we killed it somehow, we can always re-brew it...it isn't like we have financial or some other skin in the game. I just act like it.
Anyway, my kitchen remodel is almost done, and except for paying for it, I should be able to start worrying about brewing again.
If it was at my house, I am pretty certain that I would have stuck my nose in it to see what I could. But it is probably just as well that it is living with a far more patient person in my brother.
At any rate, in the next few days he will bring it inside and warm it up. We should see some signs of life then. If we don't, well, then we have a problem.
If we killed it somehow, we can always re-brew it...it isn't like we have financial or some other skin in the game. I just act like it.
Anyway, my kitchen remodel is almost done, and except for paying for it, I should be able to start worrying about brewing again.
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