Tasting the Jet Pack and the EXT Chocolate Chili Stout

Yesterday brought about the tasting of the Jet Pack Irish Red.  In attendance were Tim, Kevin and I as well as our friends Sands and Nick.  I must admit I was nervous because we've brewed two other beers since that one and had no idea whether our work flow with cleaning and sanitizing was effective.  I should have listened to Charlie Papazian though: "Relax.  Don't worry.  Have a homebrew."

I've been sick so I can't give it a proper review right now (my nose has been congested) but I will say that it tasted great.  It's definitely a red.  The beer was decanted in to a Samuel Adam's Perfect Pint glass.  The color was a deep amber with a good two finger head that laced as I drank it.

 

The Jet Pack Irish Red

It had almost a fruity quality to it for me.  Only a hint of alcohol in the after taste.  This is a very well balanced, easy everyday drinker.  Those who tried it agreed.  Once I get to feeling 100% I will taste it again and give it a proper review.

In addition to tasting the red we bottled the Bitter Belgian.  This one has turned out better than I expected.  I'll be excited to try it in two weeks once it has conditioned.  I did a comparison with Flying Dog's Raging Bitch and I think I got the idea.

We also brewed up a stout.  Not just a stout, but a stout with chili peppers.  We tasted the peppers and it turns out I didn't pick very hot ones.  But for this go around I'm looking to try the idea.  We'll work on the heat in future batches.  I also plan to age it in secondary for 4 weeks over cocoa nibs with additional roasted peppers.  The bill looks like this.

EXT Chocolae Chili Stout

OG: 1.05

FG: 1.012

IBU: 25.0

60 SRM

ABV:  5.8%

7 lbs Dark DME

1 lb Chocolate Malt (350 L)

.5 lb Black Patent Malt (500 L)

2 Tbsp ground coffee (to steep in partial mash)

1 oz Perle Hop Pellets (60 min)

.5 oz Centennial Hop Pellets (20 min)

.25 lb Chili peppers; halved and tops removed

Safale US-05 Ale Yeast (pitched dry to aerated wort)

Steep grains and coffee in 2 gallons at 160 F.  Sparge with 1 gallon at 160 F to bring boil volume to 3 gallons.  Add 7 lbs DME and bring to a boil.  Add hops and peppers by the schedule.  Chill to 70 F before combining with 2 gallons of pre-boiled water to make 5 gallons of wort.  Aerate and pitch.

Tim brought along one of his stouts to taste.  Don't let him tell you otherwise, it's a good beer.  Personally, it should be submitted to Siciliano's.  He didn't agree, but that's okay, it's all in the spirit of tasting and sharing good brew.  

Here's a few more photos from yesterday.

 

Dare I taste it?

 

 

 

Caliente Cerveza!

  

Sands stirring the EXT

 

Until next time.

Respect Beer.  Drink only the exceptional.

-Mike

Extreme Beer Fest Part 2 - The Fest

I'm finally at a point where I can sit down and write about the weekend and beer fest so I wanted to share some highlights.  First things first though, Boston is an amazing town and a great beer town to boot.  We walked by (and stopped in) so many bars carrying great craft beer I couldn't even begin to name them all.  I'll just say that if you're ever in Boston you must check out the Sunset Grill and Tap.  It's amazing.  And also, go to Zaftigs Delicatessan for breakfast.  Your soul will thank me.

There was a hell of a line to get in to the festival.  We got there about 20 minutes until opening and out of the thousand people there we were likely numbers 900 - 905.
 









The line wrapped around three sides of the block.  Once the doors opened things went pretty quickly.  Based on last years experience, the guys and girls split up and the guys spent the first 30 minutes tasting beers from smaller companies like Allagash and Cisco while the initial rush to Dogfish and Sam Adam's died.

It is important to note here though that I did have an opportunity to taste Samuel Adam's holy grail, Utopias.  Those in the know are aware that this beer is 27% ABV, is only brewed once every two years in limited quantities and fresh pulls a hefty $175 per bottle.  Older vintages will command upwards of $500.  It is thick and smooth like a bourbon or cognac, yet still retains the malty sweetness of a very high gravity beer.  Swirling it produces a film that clings to the glass and takes several seconds to subside.  It is to be sipped and enjoyed several times over several years.  My only advice:  get a bottle if you can and savor it.





Before I get to the list of beers tasted I wanted to mention Randall the Enamel Animal from Dogfish Head.  You can see it in the picture below.  Basically, a tube is stuffed with hops, orange tree wood, espresso beans or whatever else you could dream up and the bear is forced through it on the way to the tap.  You basically end up with a very dramatic aroma and flavor effect that you might only get after aging or dry hopping for some time.  Was it kind of a novelty, yes.  But are they on to something, I think so.






From these guys I was fortunate to try the 120 minute IPA through Randall with whole leaf American Hops and the Burton Baton through Randall with orange tree chips.  There's not enough space to write about it here, but let's say that it was a treat.  I'm a 120 fan through and through, and Burton is one of my favorite beers by far and wide.  So having this special version was truly a treat.  Those who know the 120 are probably asking how anything could be any hoppier.  Well, Randall is the answer.  And the addition of the orange flavor to Burton made it all the more smooth and drinkable.

I also had the fortune to try their Black Thai (which was brewed with Edamame), Red and White through Randall with orange peels and a heaven and hell (World Wide Stout mixed with 120, both through Randall).  This is why Dogfish is and will continue to be one of my favorite beer brands.  That and Sam was walking around greeting people and having the time of his life.  The man truly enjoys what he does, as well he should.

So, what was tasted?  Here's the list in it's entirety.  I won't review anything as trying to do so would be near impossible.  If you've been to a big fest you know that after so many tastes your reviewing skills begin to diminish.  I will however point out some personal highlights and things I think anyone reading should try.  So here goes.

Allagash 
2008 Interlude brewed with brett (Brett is wild yeast) aged in french oak Merlot and Syrah barrels
Bourbon Black Belgian Stout aged in Jim Beam bbls (great beer, good luck finding it)

Avery
duganA IPA (This is a must find, new in their demon series, blew me away)
The Beast Grand Cru
Mephistopheles' Stout
Black Tot Imperial Oatmeal Stout

Boston Beer Company (Samuel Adam's)
Utopias
Chocolate Chili Bock (inspiring me to make a chili beer that has some heat)


Brewery Ommegang
Ommegeddon (I don't typically like Saison's, but this was good)

Cambridge Brewing
Weekapaug Gruit (for those not in the know, gruit is an ale brewed with spices.  Spices were used before hops were discovered to balance beer.  They are very good and worth your taste if you get a chance)


Captain Lawrence Brewing Co
Captains Reserve IIPA

Cisco Brewers (NKOTB.  They've been operating 18 months)
Lady of the Woods French Oak and Chardonay bbl aged
Dark Woods (both of these beers are worth a buy if you see them)

Dark Horse Brewing Co.
Double Double Crooked Tree IPA  (I had high hopes but was let down by this quad IPA.  It fell flat for me)


Dogfish Head Craft Brewery
Burton Baton meets Randall w/orange tree chips
Red & White meets Randall w/orange peels
120 minute IPA meets Randall w/whole leaf hops
Black Thai
Wrath of Pecan

Founder's (how I love thee)
Canadian Breakfast Stout
Double Trouble
Spite Pepper Pale
Hand of Doom
Kentucky Breakfast Stout

Harpoon Brewery (fast becoming a favorite through their Leviathan series of Imperial Ales)
Wood Aged Leviathan Baltic Porter
Leviathan Red (this is a must try for any fan of a Red.  It pushes the style because if you didn't know better you might think you had a DIPA on your hands!)

Lagunitas Brewing Co
Hop Stoopid
Cappucino Stout

Russian River Brewing Co  (they had Pliny the Elder shirts proclaiming, "No Randall.  No Problem."  Loved the friendly competition)
Pliny the Elder (always a great IPA)
Pliny the Younger (may be better than the Elder.  I will have to try it again and decide)

Shorts Brewing Co
Key Lime Pie (Holy shit if this didn't taste like lime and graham cracker)
Caramel Apple Ale (Holy shit if this didn't taste like apples, skin and all)
Richs Rye Ice

Sierra Nevada Brewing Co
Hoptimum  (This may be my favorite IPA of the show.  Find it, try it, love it)
Sierra Nevada deserves an aside here too.  I asked the guy about Hoptimum because on the bill was listed "Torpedo Hops".  So I had to know what the torpedo was.  They have a 6 foot tube in the middle of the fermenter and the pack it with whole leaf hops.  The circulate the beer through it and it comes out of holes near the top.  This all happens while fermentation is occurring for the first five days.  Brilliant!

Smuttynose Brewing Co
Bacon Brown Dog (Old Brown Dog dry hopped with bacon...bad idea)
Potato Maple Porter (potatoes placed in the mash.  Good meat and potatoes beer)

Southern Tier Brewing Company
Unearthly IIPA (153 IBU's.  The son of a bitch is bitter!)
Gemini (blend of Unearthly and Hoppe Imperial Pale.  Very fruity and hoppy)
Iniquity Imperial Black Ale (find a bottle of this and thank me)

Stone
2010 Old Guardian Belgo Barley Wine (I don't usually go for barley wine's but I liked this enough to try it again)

So 40 beers were tasted.  I'd say not bad.  There may have been a few more than that which were handed to me by Meg or other friends that I didn't capture, but that's the short list anyway.  If you have a chance to get out to Boston for EBF 2011, I strongly encourage you to do so.  Ticket's go on sale mid-October and sell out fast so plan for it.

I was inspired while there to brew up a chocolate chili stout, so I think Kevin and I will be attempting that this weekend.  We'll also be bottling The Bitter Belgian, transferring Uncle Ester's Weibier and tasting (for the first time) the Jet Pack Irish Red Ale!  I'll be sure to let you all know how it goes.

Until then.






Respect Beer. Drink only the exceptional.

-Mike

Extreme Beer Fest - part 1

Just a quick one prior to the festival to recount the great beers so far. Dan, Bryan and I did the Sam Adam's tour yesterday and got to sample the Red Brick Ale which is only available in Boston.

The group had lunch at John Harvards and we had samplers to try the eight beers they had on tap. The cask conditioned saison and the raspberry stout were highlight's for me.

The evening was filled with great beer, food and conversation with an old friend at Sunset Grill and Tap. Let me preface the following list by saying this bar has 110 taps and 500+ bottles. The following are the pints I had on draft.

Dogfish Head Red & White
Brooklyn Cookie Jar Porter
Stone Vertical Epic
Dogfish Head Palo Santo

Prior to the pints I had a flight that included Goose Island's Bourbon County Brand Stout from the tap. There are simply no words.

Photo's and commentary later from the fest. Until then.


Respect Beer. Drink only the exceptional.

-Mike

Bottling, Transferring and the Birth of Uncle Ester

I meant to post this on Saturday when the action was happening but we got pretty busy, so here's a look back with some photo's.  The day started with the transfer of the Jet Pack out of secondary and in to the bottling bucket.  Kevin and I (with a huge assist from Tim all day, thanks again Tim!) racked it out and decided to give it a taste.  I have to say that all three of us agreed that even before bottling this beer tasted great.  It had an excellent color with a good toasty malt flavor.  Just enough hop bitterness to balance.  The dry hop is going to work out well too I think.  We will definitely post a critique in a couple weeks.

Mike bottling the Jet Pack.  Tim's assisting with the last bit.

Kevin ensuring a smooth rack. 
Following bottling was cleaning and preparation for the transfer of the Bitter Belgian.  We took a taste of this beauty too after measuring the FG (1.012 from 1.067!)  Before the rest in secondary it has some promise.  I'd call it interesting for now.  You can see from the photo below that this thing had a ton of activity in primary.  It was a tough one to clean up after.  Needless to say we'll be excited to taste it again in two weeks.

The Bitter Belgian was active

Once we were cleaned up (again) it was time to prepare for the brew.  The next several hours gave birth to a new stirring tradition in the Three Kings Brewhouse as well as the crazy old man now affectionately known as Uncle Ester.  You can see an example of the former in the photo below.  As for the latter, they'll be more details in the future.  For now let's just imagine a crotchety old man with big bushy eyebrows and a wrinkled face in boxer shorts holding a bottle of his favorite Three Kings brew.  He's an opinionated son of a bitch too, so be careful!

Glockenspiel:  A percussion instrument cosisting of a set of graduated metal bars mounted on a frame and played with small hammers

What follows is the recipe used on Saturday.  This is a Kevin original.

Uncle Ester's Weibier

Estimated OG: 1.056
Estimated FG:  1.012 (assumes 80% attenuation)
ABV: 5.5%
15 IBU
6 SRM

7.8 lbs Wheat Malt Extract
1.5 lbs Weyermann Wheat (2 deg L)
0.5 lbs Roasted Barley

.5 oz Cascade Hops (7.5%) - 60 minutes
.5 oz Hallertauer Hersbrucker (4.5%) - 20 minutes
.5 oz Centenial (9.2%) - 5 minutes

.2 oz Ground Allspice - 45 minutes

Safbrew WB-06 (Pitched dry after aeration)

Steep grains in 2 gallons at 170 F for 30 minutes.  Sparge with 1 gallon of 170 F water to bring boil volume to 3 gallons and discard grains.  Add LME and boil for 60 minutes following the hop schedule.  Add allspice with 45 minutes to go.  Chill to 70 F and transfer to primary.  Add 2 gallons of boiled water to bring the total volume to 5 gallons.  Aerate, pitch and lock it down.

We used an immersion chiller to cool the wort and boiled (and chilled) the make up water during the boil.  Actual finish volume was about 4.75 gallons.  Measured OG (using a thief) was 1.066 which is higher than expected but probably due to the loss of fluid during the boil.  Fermentation has taken off after about a 12 hour lag and is going nicely so far.  Given the higher OG we could see Uncle Ester emerge raging mad and full of fire.  Somehow this seems appropriate...fate perhaps?

I used the 2 liter bottles filled with sanitizing solution (we use iodophur) for ease after using bowls the last couple of times.  I highly recommend this.  The photo below shows the marriage of what I hope are two tasty and ornery brews.  I think they make quite a pair.


Uncle Ester (Left) and the Bitter Belgian 

Until next time.

 

Respect Beer. Drink only the exceptional.

-Mike

Blogging On The Fly

I thought I'd give the mobile blogging a try too in preparation for Extreme Beer Fest in about a week. Meg and I are pretty excited to hang out in Boston with some Florida friends and drink some of the best and most unique beers in the country. 2009 was awesome and I have no doubt that 2010 will not disappoint.

In the meantime the Kings will be brewing Saturday. I'll be sure to post. Until then...


Respect Beer. Drink only the exceptional.

-Mike

Bells Batch 9000 Imperial Stout

Since this one is still fresh in my head from last night, I thought I'd post a review.  I had this one at The Meanwhile in Grand Rapids, MI.

Location:  Meanwhile Bar - Grand Rapids, MI

Serving:  Pint glass

Appearance: It was dark in the bar, but with the couple of overhead lights I could use this beer showed to be a very dark cherry bordering on black.  It was all but opaque.  The half inch or so of head was brown and lingered for about a minute or two.

Smell: The aroma was very sweet with dates, fennel seed (black licorice), and roasted barley.  A little bit of chocolate for me and I could smell some of the alcohol this one was going to deliver.

Taste:  The taste was immediately sweet.  I picked up dates, raspberries, chocolate, some soy and fennel.  There was just enough of a hop bitterness as to not allow the sweetness to knock you over.  If I had to guess though, not much for flavoring hops in this one.  The aftertaste lingered and gave way to the warming alcohol content on the back of my pallet.

Mouthfeel:  Mouthfeel was what I like to describe as chewy.  This beer has a lot of body and it lets you know right up front.  I would imagine this is due to the high OG (the ABV is 12.5%).

In the end, I would definitely recommend this beer to any fans of stouts and imperial stouts.  I am a hophead personally but have a lot of friends who aren't and I sometimes have trouble finding them bigger beers that don't knock their teeth out with hops.  I would recommend this one to them though.  Hopefully I can snag a few bottles to put in the cellar and review it again in year!

Respect Beer.  Drink only the exceptional.

-Mike

Starting Fresh - Three Kings Brewing Blog

Hello to my two (or so) followers.  I have decided after stumbling upon several others like this to start a brewing blog.  I attempted last year to make a post a day but found it hard to get around to so it is time for a change.  I hope to accomplish two things with this.  First, this blog will offer a way for me to track recipes, successes and disasters so I can look back in the future.  Second, it will serve as a means to (hopefully) generate discussion about one of my favorite things:  Beer! 

You may also find me talking about barbecue.  That is something else I plan to venture in to this year.  And I'm not talking about grilling hamburgers here.  I'm talking about low and slow cooking:  Pork shoulders, ribs, loins, chicken...the list goes on.  Once the weather breaks some good food is going to be cooked on that kettle.  But I digress...

My friend Kevin and I have recently ventured in to the world of brewing our own  beer.  We did so out of interest and our love for great craft beer.  Being that we're both engineers, I'm sure in some way we both see it as a way to challenge ourselves to create something great that others will enjoy.  I mean, let's be honest, are we really going to drink all four cases of beer each time we brew (not that we wouldn't)? 

To date we have an Irish Red Ale in secondary fermentation and my first attempt at a Belgian Style IPA in primary.  I'm already looking ahead to tweaking that recipe for next time but can't wait to try it none the less.  I spent the time reading and learning the math behind recipe creation and built it like grandma would, from scratch!  This weekend will bring bottling, transferring and brewing of Kevin's first recipe which is thoughtfully titled Unser Erstes Weibier.  For those who don't know, that is a wheat beer.

In addition to the brewing, Kevin has also organized a local brewing club, The Brewsquito's.  Based in Grand Rapids, MI we're made up of brewers of all ages, backgrounds and experience levels.  Kevin and I are starting out as extract/specialty grain brewers.   We have members that brew all grain and members that are kegging their own beer for use in tapped set ups.  We're hoping to learn a lot from eachother and enjoy a lot of good beer.

So if you enjoy beer, follow along.  I hope you get something out of it.  And as for Three Kings Brewing, stay tuned.  If things go the way we'd like them to, you may hear about us some day.

Respect Beer.  Drink only the exceptional.

-Mike