Homebrew IX: Dunkelweizen

Dunkelweizen.

Most of you locals know that the local hobby shop, Kremer's Toy and Hobby, sells Brewer's Best homebrewing kits and supplies, and they often run specials. So a while back I went in with a few extra bucks and a coupon, and decided to brew my first wheat beer -- not some lemony summer brew, either, but a dunkelweizen, a relative rarity among the imports and craft brews crowding local beer shelves. My dad likes a dunkel when he can get it, and Weihenstephaner seems the most frequently available to me (and a world-class example, apparently). Both Beer Advocate and Rate Beer describe dunkels as what I would call "swampy" beers: dark, murky, yeasty, unfiltered beers, brown in color, earthy in flavor.

This dunkel brings the fruit and the funk of wheat beers, big time. Both websites above mention banana and clove notes, but I tend to taste pear undertones in mine. It is same murky brown of the Tahquamenon River when it's swollen with runoff, with a sour yeastiness that is far more enjoyable that it sounds and serves in the place of hops to balance the sweetness of the grain. It comes off the keg with a thick, creamy head and invites sip after sip. A good fall brew that's a big change of pace for me -- hope you like it, too!

Homebrew VIII, Part II: Brunch Stout Revisited

Just checking back in to say what a difference a month (or two) makes! Another few weeks in the keg (as Butch suggested), and Northern Brewer's Brunch Stout kit took on a smoother, deeper, more flavorful persona, with a thicker, creamier head and that appearance at the pour that I describe as "fallout," in which the bottom of the head appears to settle toward the bottom of the glass. (You seen this before if you've ever seen pint of Guinness fresh from the tap; sorry for the lame description.)

Karl came over with his counter-pressure bottle filler to help me fill some canister-top brown bottles for a family function in Wisconsin -- my uncle was celebrating his 70th birthday and 30th anniversary, and requested that I bring beer. I didn't want to bring the keg, partly for logistical reasons, and partly because this is not a beer for everyone and not a beer for a binge. (It would've broken my heart to see half-consumed plastic cups of brunch stout warming in the morning son after the celebration.) The bottles went over very well, however: Uncle Mel enjoyed it; Aunt Sandy turned green; my dad, my cousin's husband, and a local microbrew enthusiast all loved it. All good signs.

I recommend the kit whole-heartedly now, only give it time to mature. I'd love to taste it six months from now, but I'm afraid this keg is almost kicked. Cheers!

New Brewers, New Brews

Last week, a dear friend and colleague treated me to the second annual U and Brew event at the Campus Club, showcasing a variety of local breweries and beers and highlighting hops research underway at the University of Minnesota. I won the least inspiring of door prizes – two orange beer koozies from Indeed Brewing in Minneapolis – but that’s alright: I also got a keepsake sampling glass from local brew mag The Growler, a bellyful of spicy sausage and soft pretzels with coarse brown mustard, and the joy of sampling five new (to me) brews. In order, I imbibed the following:

• Lucid Brewing’s Foto IPA (Minnetonka, MN) – nicely hopped and refreshing; this is definitely a hop-forward beer, but it’s not overwhelming for a guy like me, who’s no longer a hophead.
• Bad Weather Brewing Company’s Windvane Minnesota Red Ale (Minnetonka, MN) – Beautiful balance between hops and malt; you taste both, together and separately, if that makes sense. Tasty, tasty beer – and also quite refreshing for a beer this autumnal in color.
• Badger Hill Brewing Company’s MSB (Minnesota Special Bitter) (Minnetonka, MN) – Easy drinker; to me, like an English session ale malted and hopped like an Oktoberfest. I’d bring it to a party for something new and flavorful that everyone could enjoy.
• Excelsior Brewing Company’s Big Island Blonde Ale (Excelsior, MN) – This was the peer-pressure choice; everyone was trying it and saying how good it was, and I thought, “Lawnmower brew.” Light, easy-to-drink blonde ale with a hint of lemony citrus in the finish. 
• Pour Decisions Brewing Company’s Infidelity “Burton Ale” (Roseville, MN) – A good malty English-style ale. I didn’t know what a Burton ale was, but apparently this fits the bill: sweeter and darker than an English pale ale. I enjoyed it.

Indeed Brewing Company and Fulton Brewing Company (both in Minneapolis) were also represented, but I had only six sample tickets, and wanted to save the last for seconds on my favorite of the five I tasted. It was a tossup between Lucid Foto and Bad Weather Windvane, until I heard Bad Weather had just launched in March. I spent my last ticket and told them they had the best beer in the room. The young brewer thanked me, and confided that he liked Lucid Foto quite well himself. Turns out Lucid, Bad Weather, and Badger Hill use the same facilities. It’s a small and burgeoning brewing scene, by the looks – lucky us!

Homebrew VIII: Brunch Stout

Brunch stout.

Thought I’d share a quick review of my latest brew, Northern Brewer’s Brunch Stout from an extract kit. It’s the first beer I’ve kegged, and the most complex kit I’ve brewed – and while I’m enjoying it thoroughly, I would do a few things differently next time.

First off, I started with 6.5 gallons of water, as opposed to 5.5 or 6, which is my usual starting point. As a result, this stout (though by no means a BIG beer) is perhaps not quite as “big” as it ought to be.

Second, in addition to a massive amount of specialty grains and a pound of Belgian Candi Syrup (from beets and dates, as I recall), this kit contains a full pound of French roast coffee. The instructions say to crush the whole beans coarsely and add them to the wort, which I did. They do not say whether or not to remove them – I used a wire colander to scoop all that I could back out of the wort at the end of the boil, but some remained for the length of primary fermentation.

The result? Northern describes their brunch stout this way:

Brunch: a portmanteau of "breakfast" and "lunch". Brunch Stout: a collision of brunch as a particularly indulgent meal time, and a particularly indulgent stout. 60 IBUs, loaded with sumptuous malt, acidic and tangy coffee, and wildly fruity Candi syrup, this is a stout that does not know when to stop. There's something here for every interpretation of this decadent mid-cycle ritual, from the sweet to the savory, the simple to the intricate. Explore the limits of American-style stout as you know it with your new deviously delicious companion.

By contrast, what streams from my tap is a nice coffee stout, nearly black with a creamy mocha head. The flavor, to my palate, is almost exclusively strong black coffee and dark roasted malt, with more French-roast bitterness than hops. A pint left to warm a bit acquires some dark fruit hints as it approaches room temperature: blueberries and plums, perhaps, but they’re subtle. It reminds me of Guinness Foreign Extra or Sierra Nevada’s Narwhal Imperial Stout – a great stout, but not quite the multilayered egg-bake of a beer described.

Next time: Less water, and the coffee goes in a hops bag – plus I might screen it as it goes into the primary fermenter.

Pledge Week at Tappa Kegga Bru!

Well, I made the leap: Last Sunday, I transferred my Northern Brewer brunch stout to a sanitized 5-gallon pin-lock keg and hooked up the CO2 to carbonate (three days or so at 20 psi), then on Wednesday I sanitized the plumbing, hooked it it up, reduced to 10 psi, and pulled the first pint. I purchased the entire set-up (including a mid-size fridge spray-painted gold and a bunch of extra equipment) from a guy on Craigslist, and unbeknownst to me, a small flat O-ring was missing -- as a result, when I returned for a second pint, the system had lost pressure, and a small pool of stout had formed on the top of the keg and the liquid fitting. I remedied that today, with a 40-cent purchase at Northern on the way home. Resanitized, reassembled, and works like a charm! (Photos courtesy of Gabriel Thorp.)

Reducing to serving pressure.

Clearing the sanitizer from the lines -- don't waste too much!

Satisfaction.

New Friends, New Beers: The Not-So-Big Brew Day Update

 Transferring John's wort to his primary...

National Homebrewing Day dawned damp and gray in Minnesota -- and the Bottomless Pint crew was torn between brewing and celebrating the ordination of local seminarian Paul Shovelain to the transitional deaconate -- one step away from the Catholic priesthood, God willing. Turnout for our brewing day was consequently light.

I opted for a bit of both events: I slipped down to the Basilica of St. Mary in Minneapolis for Deacon Paul's ordination, then home and to our president's garage for brewing and sampling. I brewed Northern Brewer's Brunch Stout kit -- another delicious-sounding ale made with Maris-Otter malt (along with Belgian candi syrup and French roast coffee). Butch helped first-time brewer John, who came with his father Ron and the Hank's Hefeweizen kit from Midwest Supplies. I'm fairly certain this is the first time any of our men has brewed either of these kits, so we'll have to schedule a tasting later this spring!

We were also joined by two other Rons -- Ron from Albertville, whom Fr. Richards recommended to our ranks, and Ron from Rogers, who found us online. Both brought beers to sample: a easy-drinking Pilsner Urquell clone and a nicely peaty Scottish Export ale, respectively, to complement the Irish Draught Ale that I brought. Those brews, some sourdough pretzels, and some delectable pepper-jack beef sticks supplied by the Rogers contingent, made for an enjoyably warm afternoon, despite the weather. Wish you were there!

Pre-Big Brew Day Buzz: Miriam/Marian Beer?

Mary and Jesus at home, from The Passion of the Christ (2004)

The following exchange is excerpted and edited from a (much) longer email exchange about our upcoming Big Brew Day on Saturday, May 4. This is what Catholic brewers act like when they get punchy...the highlight, of course, is the mini-homily delivered by Fr. Richards. Well done, Father!

Karl: "If we brew in May, we should also honor Mary. (May is the month for Mary.) Should we have a contest to see who can brew something that Mary would like? We could call it Miriam Beer."

Jim: "That's a good idea -- although I'm fuzzy on how to judge that contest...  :-P"

Karl: "Well, if we ask all women named Mary? (Just kidding.) Otherwise, we could just ask Father Richards to judge. (This is only a hypothetical idea -- I am NOT 100% serious. LOL)

Jim: "I'm thinking of calling the beer I just bottled Crown of Creation Irish Draught Ale for the occasion -- or brewing some Morning Star Breakfast Stout -- hail, Mary!"

Tom: "Wow, is it that good?"

Jim: "Maybe not quite, but branding counts with beer -- consider the swill the general population drinks by the barrel...  :-)"

Mike: "Private revelation only: She prefers 90 Shilling. Sorry, guys."

Fr. Richards: "I'm pretty sure Mary would like any beer you would brew for her (in moderation, of course). She is always very encouraging to her sons, you know. It is like a son (albeit under 10) picking a wilted dandelion for his mom. It’s the gesture, not the quality. But, then again, you are adult sons, so make it good!"

Tom: "Great email, Father. I laughed out loud."

Karl: "I loved the email also. It made me want to look up a beer recipe. I found one that uses rose hips (in honor of Mary), orange peel, and coriander."

Laura: "Fr. Richards, you are so completely awesome. That is all."

Michael: "Laura, who do you go to for confession?"

Laura: "Wait, I'm supposed to go to confession??? ;)"

Michael: "Sorry, Laura, I forgot who I was talking to -- never mind."

Fr. Richards: "Karl started it. It’s his fault!"

Laura: "It's always safe to blame Karl -- hahaha! Hey, dudes...'Mary' means 'bitter' -- I think she'd be a little put out if you DIDN'T make some good beer during her month! Hops. Keep your beer 'pure' of yucky stuff, and then also add a richness and depth of flavor. Mary helps to keep you pure and will add a richness and depth to your life. Just sayin'.  :)  Also...I will volunteer to be the tasting judge of the Marian Beer contest. My middle name is Maria.''

Karl: "Wow, I walk away from the computer for a little bit, now I'm to blame. I'll take credit for this since brewing a beer for Mary is a good thing."

The Son's love for his mother, from The Passion of the Christ (2004)

Homebrew VII: Irish Draught Ale

Spring has been slow in coming this year; as I write, the trees outside are being plastered white by an April snowstorm, and the cold of the basement concrete is seeping through my wool socks to the soles of my feet. Inside, however, I am warmed by my latest homebrew: Northern Brewer's Irish Draught Ale extract kit.

I had intended to brew this in time for the Feast of St. Patrick, but A) I got a late start, and B) I had given up beer for Lent. I had the right idea, though -- this is a beer for a blustery spring day, with just enough malt heft to hold its own against that last winter ale in the back of the fridge, and enough oat-n-honey smoothness to make it an easy drinker and thirst-quencher. The color is a ruddy, beer-bottle brown (depending on the light); the head pours thick and dissipates quickly. The flavor isn't like any other beer I recall -- I expected something like a Smithwick's or a creamier English pale ale, I guess, and that's not wrong, but not quite right either. The aroma is fruity, leaning almost to cider; the taste is roasted malt sweetness, but with enough hop bite to let you know that this is real, good ale.

I like it -- but more than that, I'm intrigued. Here's a beer recipe with a single ounce of Cluster hops to balance five-plus pounds of malt extract and a pound of honey. Here's a brew with a malty flavor unlike any I recall, that makes use of Maris-Otter malt, a long-time favorite of traditional English ale brewers that (I believe) only recently has become widely available to budding brewers like me. And as I drink it, I can't help but think this is a beer meant for kegging -- or maybe even nitrogen.

I'll brew this again. I joked with a friend that, in honor of the Virgin Mary, I was going to serve this at our Big Brew Day on Saturday, May 4, as Crown of Creation Irish Draught Ale. It may not be quite that immaculate, but this is a solid homebrew and a Real. Good. Ale.

BIG BREW DAY!

Saturday, May 4, is National Homebrewing Day -- the Biggest Brew Day of the Year! Join Bottomless Pint Brewers at the home of our illustrious president Butch beginning at high noon to brew, sample great beers, talk shop, and more! Bring your latest brew to share!

We'd like as many men as possible brewing -- but especially for newer brewers, we'd like to stagger the starts -- so email bottomlesspint@gmail.com to let us know if you plan to brew. Also: if you'd like to brew but don't have your own gear, let us know and we'll pull together loaner equipment for you -- all you'll need is an ingredient kit!

Additional details:

• For an address or directions, email bottomlesspint@gmail.com.
• If you'd like to bring snacks or something grillable to share, that would be great, too!
• We are starting at noon because local seminarian Paul will be ordained to the transitional deaconate at 10 a.m. Mass at the Basilica -- go there, then come celebrate!
• This is also a great time to pay your dues and/or get your membership cards -- remember: 10% off at all local and area brew suppliers!

Cheers -- hope to see you there!

First Brew Session of 2013!

After a long, busy fall and winter, Bottomless Pint Brewers is holding its first club brew session of 2013 -- Sunday, Feb. 24, in Butch Nielsen's garage. We'll be there around 10 a.m. (after 8:30 mass) to start, so any time after that, stop by to brew or just visit and sample whatever's on hand.

If you have time, please email bottomlesspint@gmail.com to let us know you're coming. If you'd like to brew but don't have the gear, let us know -- we may be able to arrange for equipment, too!