Brewing Your Own: Barleycorn's Craft Brew

So a couple of weeks ago, I went with my parents to brew beer on a Saturday morning. I had to wake up at 7, so we could leave by 8 to be there at 9. If it had been anything else, I would have been extremely grumpy, but as we were BREWING OUR OWN FRIGGEN BEER, I was excited. You would have been excited too.

As a birthday present to my dad, my mom had gotten him a gift certificate to Barleycorn's Craft Brew. They have a whole list of beers you can choose to brew (according to their directions) or you can be adventurous and make your own. (However, unless you're experienced with homebrewing, this might not be the direction you'd want to take.) The only drawback is that it is rather expensive. The beers themselves cost around $165 - $210, and the bottling process is another $40, giving this a total of about $250. However, it does make a great gift, and the fact that you can brag about this to your friends later makes up for the dent it puts in your wallet. Well, at least the dent it would put in my wallet if I had to pay for this. But seriously, this place is great. You should try it.

Anyway. Onwards.

For a while, my dad was stuck between choosing an IPA or a stout that incorporated 2 lbs of Belgian chocolate. I was all for the chocolate, but since you get six cases, that seemed like a lot for a rather heavy beer. So we made the IPA, called "Lupulin Lu." We all had an inordinate amount of fun saying it.

So 9 AM on a Saturday morning, I found myself waiting outside Barleycorn's with my parents and two of their friends. When the doors finally opened, I walked into a place that wasn't exactly shiny and new, but what it lacked in dazzle it more than made up for in knowledge. These guys know their shit. They know how to make beer, and they know why it's made that way, and what each of the different ingredients does for the beer.

The first part actually reminded me a bit of science class. We had to measure out the malts on a little scale, and then mix them all together in a big bin, and then pour them through the grinder. The grinder was by far the best part. You pour the grains through and turn a giant handle. Because I have no upper body strength, the grinder defeated me.

Then we put the grains in sacks, and let them soak in the kettle for a bit. Meanwhile, we had to measure out extract, which is basically this thick goopy stuff that looks a lot like caramel. I'm not exactly sure what it does, but it was somehow satisfying to watch it pour out of the barrels. Then there's a whole lot of complicated stuff with turning up the heat on the kettle, adding the extract, bringing it to a boil, cooling it off, bringing it to a boil again (this was done 5 times), then adding the hops.

Adding the hops is something of an art. If you add too much in too quickly, the mixture starts to boil. A lot. And may possibly spill. So we had to add them carefully. It was great fun adding the hops because there's something satisfying about sprinkling little green pellets into a giant kettle. Maybe it's the whole secret potion thing.

Stirring beer with a giant paddle was extremely satisfying.

Also, let me just say that hops smell GOOD. Like great. Our beer called for four different kinds of hops, and they all smelled awesome.

After the hops are added, the brew simmers for a bit, and then one of the staff comes over and pours it into this large barrel. Then the yeast is added, and the barrels are ready to sit for three to four weeks. However, you do get to taste the wort, which is basically the beer before it's fermented. There's still a lot of sugar in it, so it does taste sweet, but it really bears little resemblance to beer as you know it. For one, it's not carbonated. Two, it's sweet, but bitter at the same time, if that makes any sense. It's not something I'd like to drink regularly, but it wasn't bad.

Today my mom and dad will be going back to bottle the beer with a label that my dad and I designed.



And yeah, I totally threw in free advertising on the labels.

Unfortunately, I will not be going with them as I'm going to visit a friend this weekend, but I will most definitely be reviewing the beer once I get back. I've also got another two lined up, so those should be posted some time soon.

In conclusion, brewing your own beer is great fun, and you should definitely check this place out. They will not disappoint.

Also, I think it's worth mentioning that this is one of the only things I will wake up at 7 am for.

Beer Review: Hop Noir Black IPA by Peak Organic Brewing Company

“I give this a fabulosity of 10!” – Anonymous source, when asked how he liked this beer.

It was a dark and stormy hop noir night, and the rain fell in torrents… Actually, there was no rain at all, it was rather sunny and in the 60s. I had never had a Black IPA before, though I had heard of them. They seemed like rather shady characters, only coming out at night when the vast populace was inside, warm under their covers with their night lights on. And that’s a good thing, because Peak Organic Brewery advises you to enjoy this beer with a night-light.

So when I stumbled upon this in our downstairs fridge, I knew that this was the one the beer that I would start my reviewing career with (if you could call it a career, which you probably can’t).

Peak Organic Brewery, based in Portland, ME, is a small craft brewing company that places a special value on sustainability. They use local, organic ingredients to produce beers such as Maple Oat Ale, Espresso Amber Ale, and Nut Brown Ale. If you want to have a taste of these beers, but can’t find them in any stores near you, the River Bend Restaurant in Newton, MA, serves Peak Organic beer on draught throughout the year.

When reviewing, I will generally go through the following aspects of a beer: color, clarity, aroma, what I thought of my first sip, mouthfeel, and aftertaste. I will not give beers a number rating because I don’t believe in numbers. Instead I will give out cookies and unique awards.

Color: Dark like a moonless night, like the color of your room when you wake up and realize your night-light has gone out. But then you realize that the thin creamy head isn’t going anywhere, and it’s that beacon you follow through your moonless night. It also gives you a great moustache, or at least it did for me.


Aroma: Amazing. I spent quite a bit of time puzzling over whether this was more hoppy or more malty, because every time I took a whiff, I thought differently. Then I finally realized that it was both. This beer is made with both Centennial Hops and black malts. The hops are added both while the kettle is boiling and after fermentation, called kettle hopping and dry hopping respectively. The dry hopping provides this beer with its hop aroma, and the black malts balance it out so that it smells more piney rather than fruity.

First Impressions: Holy crap, what did I just drink? What is this, malts? Hops? At first taste, I mostly tasted the roasted barley. This beer uses black malt, which gives this beer a “toasty roasty” taste. Then the hops start creeping in, like a criminal trying to sneak up behind you even though you know they’re there, so instead of them whacking you over the head, you get to confront them.

Mouthfeel: Bitter, I can really taste the hops now. The black malts create a nice base, and overall I like the balance between the two. It kind of starts off tasting like a stout, and then you realize that it’s an IPA, and then the flavors join hands and do an intricate dance of courtship in your mouth.

Aftertaste: I’m left with an aftertaste that has just a hint of sweetness, and a bit of roasted coffee flavor.

Overall, I found my first black IPA to be very enjoyable. I’ll definitely be trying more of these in the future. The only downside to this beer (because, you know, I’m trying to be objective here) is that I expected a bit more hop flavor/bitterness in this beer. Oh, it’s there all right, I just thought there would be more of it. But that’s what I get for being addicted to hops.

So if you like IPAs and you like stouts, and one day thought, “Hey, why not combine them?” then you should definitely check this 8.2% ABV brew out. I can’t guarantee that you’ll like it, but I can guarantee that it will be an experience.


Meanwhile, my brother, the most interesting man in the world, was drinking a Samuel Smith’s Organic Cherry Ale.


I didn’t taste enough of this to review it, but here is what he had to say about it:

“I don’t normally drink beer, but when I do, I make sure it’s a Samuel Smith’s Organic Cherry Ale….and not a Dos Equis.”


He said it tasted light, fruity, and sweet, and from my single sip of the beer I concurred. You can definitely taste the cherries, but this beer isn’t cloying. I rather liked it, but since it was my brother’s birthday and technically his beer, I stuck to my Hop Noir.

So, you want to have a beer but don't know what you want.

Now Updated! (4.17.2011)

This will help! Or not. You know, whichever. It's not my fault if you're really picky.

Anyway, before I got into any beer reviews, I wanted to do a post on some of the different types of beers. There are, of course, many, many more types of beers than what is listed here. There are simply too many for me to list (for example, Belgian beers--there are about twenty different styles, way more than what I have room or attention span for). If you are unfamiliar with the different types of beer, hopefully this will give you a brief, but thorough, education. If you are familiar with different types of beer, good for you. You get a biscuit.

If any facts seem off or incorrect, please let me know and I will update this post. I gathered the information from my own experiences, the internet (we all know what reliable place that is), and a book called Great American Craft Beer. (Which, by the way, is a great book and I highly recommend it.)

Lagers

To put it in the most basic of terms, there are two main "types" of beers: lagers and ales. The difference between the two lies in how the yeast ferments. Lager yeast gathers and sinks to the bottom, i.e., bottom fermenting. Lager yeasts need cooler temperatures, and tend be lighter in color than ales. They usually have less alcohol content and are less complex. This is the most common type of beer sold in America.

American Lager: The most common type of beer in America (sadly). Usually not flavorful so as to appeal to the greatest number of people and not offend their delicate taste buds. Watery and piss-like. Often times made as a low-calorie option by adding corn or rice syrup, which means that a higher amount of sugars ferment into alcohol, leaving behind less flavor. Can go as low as 2% ABV (alcohol by volume), which in my opinion leaves it closer to odd flavored juice than to actual beer.*

*It is not my intention to say that all American Lagers are horrible, just that most of them are. I'm sorry, but Bud really does taste like water, especially after an IPA.

American Amber: This beer can actually be either a lager or an ale, but I’ve put it under lagers just because the lagers were looking a little lonely. Most craft brewers in American will sell an amber ale, and this beer can be incredibly versatile. It can go from a smooth, malty lager to a bitter, hoppy ale; range in color from orange-amber to a deep red; and can have a low to medium bitterness. The one thing that most Ambers have in common is it’s toasted, caramel malt flavor. Anywhere from 5-7% ABV.

Pilsner: One of the most popular styles of beers. Made with soft water and aromatic hops, and produces a distinct hop aroma. Usually have a sweeter, sometimes caramel-like flavor. I like to think Pilsners have the three C's: clean, clear, and crisp. Great for drinking on a hot summer's day after any sort of sweaty work. Low alcohol content, around 4-5%.

Dunkel: A dark beer that is more drinkable then you’d initially think. They have a malty sweetness that balances with flavors of chocolate, toffee, or caramel. These beers are not bitter or strongly roasted, yet at the same time not overly sweet, making this dark Bavarian beer a good introduction to darker beers. A Dunkel is brewed by using decoction mashing, where a portion of the grains are boiled and then returned to the mash, which raises the temperature and lends this beer a unique, malty flavor. This has an ABV of around 4-5%. Is most commonly a lager, but the term Dunkel can also refer to dark wheat beers, as seen below with the Dunkelweizen.

Bock: A bock is a lovely malty beer with a slightly higher ABV (5-7.2%). Is lightly hopped to offset the sweetness of the malt, but other than that hops play a little role in this German beer. It has a rich, toasty taste, and is usually very smooth and balanced. A good beer to drink for a “soulful malt experience,” according to Great American Craft Beer.

Doppelbock: A doppelbock is stronger variation on the bock, with both elevated alcohol and malt levels. Usually around 7-12% ABV. It was originally used as "liquid bread" for monks in times of fasting. A stronger malt experience with faint traces of roasted or chocolate malts.

Eisbock: An Eisbock is an even stronger version of the doppelbock. It is made by partially freezing the beer, and then removing the ice to concentrate the flavor and alcohol content, which can be as high as 13%.



Maibock: A seasonal spring beer that is usually light in color, but still focuses on the total tastiness of malts. Hops are usually more present in this beer than in other bock styles, but not overly so. A definite alcohol level, but not overpowering. 6-8% ABV.

Helles: A pale lager light in color, but not in taste. Low alcohol content intended to be a session beer (3.8-5%). Has a less intense hop flavor, and only mild bitterness. Another version of this, the Malibock, takes this lager and brews it to bock strength, keeping it light in color but giving it more hop presence.


Ales

Ale yeast gathers at the top of the brew for the first few days, then sinks to the bottom, i.e., top fermenting. Fermentation must take place at warmer temperatures. Usually higher in alcohol content, noticeably more full and complex.

Blonde Ale / Golden Ale: An excellent alternative as well as a popular entry-level take on the American Lager. Craft brewers will sometimes use this type of beer to transition beer drinkers to a more flavorful drink, i.e., convert the uneducated, Bud drinking masses. This beer is usually crisp with a mild maltiness, however different versions can vary from a toasted malt taste to a slight bitterness and fruity taste. Around 4-7% ABV.

Kölsch: This beer is similar to a Blonde Ale in that it has a light, golden color and that it strives to be a drinkable, but still flavorful beer. It achieves a balance between dryness and sweetness, with just a hint of fruitiness. The malts are not cloying (overly sweet), and the hops are present but not obtrusive. Simple ingredients combine to make a well balanced beer. About 4-5% ABV.

American Wheat Ale: Beers made in the wheat style are pale to gold in color, and are usually hazy and unfiltered. This beer is an American version of the German Hefeweizen, and sometimes sticks to the banana and clove aromas and flavors in the German version, but sometimes has subtle wheat notes with some yeasty hints. Usually sticks to a low ABV, around 3-5%, but can go as high as 6%.

Weizenbier: An ale that is golden in color and oftentimes cloudy. It usually has hints of banana or clove in it, and is a good summertime drink around 5% ABV. Must have at least 50% wheat malt to be considered a weizenbier. If a bit more yeast is added during the bottling process, then it becomes a Hefeweizen. Hefe means yeast, and weizen means wheat.

Dunkelweizen: A Dunkelweizen is basically a dark wheat beer, as opposed to the pale golden colors that a Hefeweizen or Wheat Ale possesses. It is considered a cross between a Hefeweizen and a Dunkel style beer. It has pronounced banana, vanilla, and spicy flavors, and is typically dark brown in color. Anywhere from 5-8% ABV, this beer can be enjoyed both on sunny summer afternoons or cold winter nights.

Scottish Ale: When this beer first came about, it was taxed according to the beer’s particular alcohol level. A light Scottish Ale is known as a 60 schilling ale, while the more potent beers, such as the Wee Heavy, was known as a 90 schilling ale. Today, we also have 70 and 80 schilling varieties. A lighter Scottish Ale has little bitterness and mild malt flavors, while a heavier ale will have a stronger flavor. Scottish ales can also taste slightly smoky. Only speak in a Scottish accent while drinking, it increases the fun.

Barley Wine: A rich, intense, and complex style of beer. Alcohol content equal to most wines, generally anywhere from 8 - 12%. This beer has a hearty malt flavor that is emphasized by the bitterness of the hops. This beer is good for storing or aging over long periods of time because of its high alcohol content, so don't be afraid to let it sit for a while. A good beer for drinking on a cold evening by a fireplace with a friend and going "Mmm, yes, we are sophisticated, aren't we," in a British accent.

American Pale Ale: Ranges from golden to light copper in color, and is more reserved than an IPA. Has a citrusy aroma, fruity flavor, moderate bitterness, and mild malt sweetness. This beer is sometimes marketed as an IPA, but will not have as strong a hop presence as some of the more intense IPAs. Around 5-7% ABV.

India Pale Ale: My personal favorite, as demonstrated in the title of this blog. (Oh come on, you didn’t notice that yet? IPA = It’s Perfectly Awesome? No?) There are both American and English versions of this beer. The American has grapefruit or orangey aromas and tastes, and can range from a more malt-balanced drink to a strong, bitter hop experience. The English style places less emphasis on the fruity, hop flavors and more on earthy or woody notes. Both these styles range from 5-8% ABV. For an even more intense hop experience (for all you hop heads out there) try a Double IPA, which ranges from 8-11% ABV.


Stouts: The main ingredients in this beer are either dark roasted barley or black malts or both. There are a number of variations on this, such as the Imperial Stout, Milk Stout, Oyster Stout, or Chocolate Stout. Generally, it is rich and complex, and has strong flavors--sometimes toasty, sometimes creamy, depending on the type. Usually has a higher alcohol content (7-9%).

Porters: The word porter has been much debated on, as stout was just another name for porter once upon a time. Today, breweries tend to differentiate between a porter and a stout by marketing a stout as a stronger beer. You can therefore think of a porter as a sort of scaled back stout with dark, roasted flavors, but less alcohol content (around 4-6%).


Misc

Because I wasn't sure where to put these. Huzzah!

Smoked Beer: This beer is brewed by drying the malts over an open fire, resulting in a smoky flavored beer. Brewers can use different types of wood, such as beech-wood or maple, to give the beer different flavors. The flavors are sometimes unsettling, so a smoked beer is definitely an acquired taste. Anywhere from 5-10% ABV.

Barrel-Aged Beer: As the name suggests, this beer is aged in barrels. Depending on the type of barrel, the flavors can be anywhere from vanilla (from bourbon barrels) to a citric tartness (from oak barrels). These are usually high in alcohol content and can have a very strong, intense flavor (6-11%).

High Alcohol Beer: The alcohol level of beer is usually around 4-6%, and even with the higher levels, you don’t normally see many beers about 10%. These beers, however, say, “Screw that, I want to be 18%.” Utopias, a $200 bottle of beer by Sam Adams, is 27% ABV and is more like a cognac than a beer. (By the way, I will accept bottles of this as gifts.)

My God....

Mead: A true mead is actually more like a wine then a beer, made by fermenting honey and water. However, some brewers add hops, which gives it more of a bitter, beer-like flavor. Additionally, some places will brew their beer with honey added in and put "mead" in the name, so that's why I've decided to add it in. Usually called Honey Beer, these can range from 4-11% ABV.

You see that crazed look in his eyes? It's cause he ran out of mead.

And that concludes my lovely tour of beer types. Now go try some.

Please allow me to introduce myself, I'm a man of wealth and taste.

A new blog! About beer! What could be better!

The answer is nothing. Absolutely nothing.

Before I make any official posting about beer reviews or news, let me explain a little bit about myself and what this blog is.

I am a 22 year old recent college graduate who has an obsession with good beer. It started way back when I was 18, and my dad bought me a Guinness for my birthday. I had always stated that I wanted it to be my first beer, mostly because I was so against trying Budweiser. So I drank it and decided that this was pretty damn good stuff and I ought to keep drinking it.

Throughout the years, I have stayed loyal to what I consider the "good beers": Ales, stouts, porters, IPAs; and stayed the hell away from anything that looked like piss and didn't taste much better. I guess you could say I became a beer snob--I turned my nose up at anything made by Budweiser, and Coors, Corona, and Dos Equis didn't have it much better. Instead I turned to really hoppy beers, such as Dogfish Head 90 Minute IPA, or dark beers, like SOB (Special Old Bitter). I turned to meads, barley wines, Scottish ales, lambics, and wheats. In short, I really like beer. Good beer.

However, I am by no means an expert. I know the language: appearance, aroma, head, body, malt, mouthfeel, aftertaste--but I've never reviewed beer before and despite me tossing around names and jargon, I'm kind of just winging this. So don't criticize if I happen to get a fact or word wrong (although definitely point it out, just not in a mean way). I promise I'll get better as I go.

This blog, therefore, is a place for me to put my opinions of beers I've had for my own reference and for others. I'll also include beer trivia, craft beer news and events, and anything else beer related that comes my way.

Hopefully I'll have more posts coming in the next couple days.


Huzzah! Beer!