Mystery Hops

I find it hard to believe that we've been brewing for almost a year now; that first canned batch was truly terrible, but many mistakes later (who could forget the floor beer?) our beer is definitely improving.  All we've learned will be tested today, as our latest batch features mystery hops!

Mystery hops prior to a stint in the dehydrator

Approximately 10 years ago my father planted a hop rhizome in his backyard with the intent of using the hops to brew beer.  He never did use them, and in the passing years forgot what type they were.  I only found out about their existence last fall, and by the time I got to them they were well past a usable state but still smelled great.  Being pretty excited about using home grown hops, I was more on the ball this year and harvested 26 oz last weekend.  Comparing the cones to pictures from the internet, our best guess is they're Northern Brewer.  After drying I was left with 9 oz, or a good amount for a batch of Mystery IPA.

They're hops Officer, I swear!

It's amazing how much weight is lost during the drying process.  The vine was is great shape, we had 10+ feet of trellising, and it was a great summer for growing pretty much anything and we only got enough for one batch.  I think if they turn out to taste good, I might try and dig up some of what should be a rather large rhizome and replant it to try and up production for next year.  That should make for a decent blog post sometime later this fall.

Anyway, the brew day is going pretty smoothly so far.  We've recently tried to combat our sub-par efficiency problems by using a 5.2 pH equalizer and a longer mash time, so hopefully that'll get us over 6% ABV.  The recipe is pretty straight forward, with only base malt and some medium crystal for colour and head retention.  This batch is going to be all about the hops, so hopefully they're not terrible.  Hopefully...

Darkside on Tour: Saint John Beerfest

'Excellent adventures' are pretty subjective. Movies have set the bar pretty high, with science fiction buddy comedies in which heavy metal, time travel, and key historical figures somehow combine to preserve a future utopian society. The stakes didn't seem nearly as high when we considered a weekend road trip to the first Saint John Beerfest in mid-April, but the potential for excellence was certainly there. Recognizing this, we made the necessary arrangements and loaded up the Drewbaru (Drew's Subaru, for the uninitiated), setting a course for our Maritime neighbours across the Bay of Fundy.

The last stretch of highway before the NB border.
(Captain Planet approves this image.)

The trip started like any good trip should - with a Timmy's run within 20 minutes of leaving home. We each picked up a medium coffee and 12-grain bagel with cream cheese (standard brew day fare), though we were disappointed to realize we had paid for 'new medium' ('old large') coffees and received 'old medium' ('new small') coffees. If you haven't been to Tim's in the last couple of months, this likely makes no sense to you. Sorry. 

The coffee/bagel combo provided the necessary dietary fuel to get us to Moncton, where we sought out the Tide and Boar Gastropub, our base instincts consumed by the notion of boar poutine. The place was packed, as it was not only the weekend, but also the weekend of the East Coast Music Awards (ECMAs). Luckily, we were able to find a table on the lower level without much trouble. Two boar poutines arrived shortly thereafter, accompanied nicely by pints of Picaroons Dark and Stormy Night. The poutine was tasty, and we really dug the boar, but it was perhaps a bit too fancy for our tastes. There were caramelized onions and a sweet ketchup-type sauce, with a small boat of light and herby gravy on the side... we both kind of wished it was just fries, curds, boar, and a nice dark gravy. Still, tasty stuff, just a little too highbrow, perhaps.

Yes, those are sprouts.

Fending off food comas with another round of road coffees, the rest of the trip to Saint John was pretty uneventful. Drew's mental map proved accurate, and we arrived at the Hilton without incident. Parking underground, we were impressed to see that both Market Square (the venue for Beerfest) and the Saint John Alehouse were readily accessible. Nicely done, organizing committee. Nicely done. 

We checked in quickly, and set out for the Ale House, figuring it would be a good spot to develop a foundation for the night ahead. Despite having eaten boar poutine only a few hours earlier, more food couldn't hurt. Also, a few warm-up beers are important before going into the main event, like stretching before a marathon or zero-gravity training before venturing into outer space (too far?). Of particular note, we tried the Pump House IPA, and were really impressed. Nice hop citrus (we're guessing Amarillo/Cascade) with a biscuit backbone, much like our own Magnitude IPA... so maybe we're a bit biased in our assessment. We also had the opportunity to check out Moosehead Cask Ale, which was light and enjoyable, overall, but pretty bland in comparison to the IPA. One thing that the Cask Ale really had going for it, however, was carbonation - fine bubbles and a thick head that lasted upwards of 20 minutes, with distinct lacing. 

Sufficiently warmed-up, we headed from the Ale House to Beerfest proper, which basically entailed walking up a flight of stairs. The space was great; open and easy to navigate. The show had a distinctly classy vibe, due in part to the presence of members of Atlantic Cirque. Initially confused by the silver people slowly walking around, we were later impressed by their contortion skills... and fire breathing. (Seriously. See below.) While the beer on hand was definitely entertainment enough, the Cirque performers added an interesting and memorable touch.

Thankfully, they weren't part of a Coors Light advertisement.

The Human Torch was denied a bank loan.

High quality food was in abundance, which was definitely a good thing, though we were too full from boar poutine and Ale House fare to really benefit. Lesson learned for next year: go hungry! Initially, we thought that handing out sampling glasses that were actually made of glass may have been a questionable decision, but in the end, there were very few dropped glasses. When accidents did happen, a university meal hall-esque cheer generally arose, to the enjoyment of all except for the dropee, who was suddenly the centre of unwanted attention.

One aspect of the event that really stood out was the presence of three cask ales, brought by Moosehead, Pump House, and Picaroon's. We had tried the Moosehead Cask Ale earlier, but were eager to try the other two, which were both IPAs. The Pump House Cask IPA was in-your-face bitter, seeming like they upped their hop quota significantly for the occasion. It was a palate wrecker, but definitely worth trying. The tapping of the cask itself evolved into quite the spectacle, with a special guest from Ducks Unlimited essentially bashing the spigot repeatedly with a wooden mallet, much to the delight of the gathered crowd.

Tapping a cask, bending the laws of space and time.
Standard Saturday night.

Our favourite, though, was the Picaroon's Cask Yippee IPA. It was fantastic. Dry hopping with Comet hops for 30 days gave the beer a great citrus aroma. It was quite bitter, but still in balance with the malt flavours. The extensive period of dry hopping also imparted a resiny flavour, which added another enjoyable taste dimension to the beer. We had the opportunity to meet and chat with Picaroon's brew master, Andrew, who impressed us both with his brewing knowledge and his Machete-like texting skills. We were very happy to see the Cask Yippee IPA take second place in the peoples' choice voting!

We're still a bit surprised that Saint John-based Big Tide Brewing's IPA won first place. Of the various beers we tried, it ranked among our least favourite. It just tasted... off. Still, we can understand people supporting their home town brand, and congratulate them all the same.

You stay classy, Saint John Beerfest.

All in all, it was a great chance to try some great new beers and meet people from the New Brunswick beer scene. The event was extremely well-organized, and the additions of Cirque performers and a few cask ales really elevated it to a level extremely worthy of a weekend road trip from the Darkside. Here's hoping that Saint John Beerfest becomes an annual fixture on the Atlantic beer festival calendar, and the motivation for more 'excellent adventures' on our part in the future.

Local Beer Review: Propeller Spring Bock

A new month, a new growler-only one-off from Propeller Brewing (this is a tradition we can really get behind). Spring Bock, the third release in 2012's One Hit Wonder Series, started pouring at Propeller's Gottingen St. stronghold on April 2. Unlike last year's traditional Bock (strong, malty lager), this year's release is a Maibock, or Helles Bock, which generally tends to be paler and a bit hoppier. Maibock is a classic Bavarian transition season brew, so the Spring Bock's release this month is right on cue. (As, of course, is its name.)

The One Hit Wonder series has been great for introducing us to new styles, and the Spring Bock is no exception. To give us some basis for comparison, we picked up a bottle of Trois Mousquetaires (TM) Maibock, which (if Beer Advocate reviews are to be trusted) seems to be regarded as a pretty solid representation of the style, but perhaps a bit on the sweet side. We split the 750 mL bottle after a late (and light) breakfast of bagels, confirming that this is indeed a strong lager (the 8% ABV on the bottle somehow wasn't noticed until afterward). We enjoyed the floral hop notes and touch of honey that this golden-hued lager brought to the table, but yeah, it was kind of sweet.

With this as our guide, we broke out our growler of Propeller Spring Bock, acquired from the brewery that morning. Earl was pretty pumped, as he was a big fan of the Bock released in last year's One Hit Wonder series. Pouring two pints, we were presented with something distinctly different from the TM Maibock, amber in colour and lightly carbonated, with a nose of mild cherry. The flavour started with some floral notes up front from the Hallertauer hops, but quickly turned into sweet cherry and malt, with a lingering cereal finish. The body was smooth, but heavy, like an overweight Bavarian lynx, suiting perfectly the brisk climes of early spring.

All points considered, the Spring Bock's bold and malty flavour profile is sure to please those who enjoy such beer. While it isn't something that either of us typically seek out, this release provided a great opportunity for us to gain more familiarity with the style, and we appreciate Propeller putting their own spin on it. Our growlers eagerly await the next release in the One Hit Wonder Series, whatever it may be.

Petebrau: A Celebration Ale

This past Saturday, the condo brewery was abuzz with activity once again, as we began our latest batch. In honour of my father's upcoming 60th birthday, Darkside Brewing has offered to provide the beer for the party. After talking to him about what he likes in a beer, he summarized with, 'I like a beer with flavour and kick.' Knowing that he normally drinks Moosehead Dry Ice provided some additional insight as to what we should brew. It also let us know that the bar was set pretty low.

After giving it some thought, we decided to draw upon my family's decidedly British roots and create a recipe for an English India Pale Ale. We've never used Maris Otter as a base malt, and figured it would be both an appropriate choice and a great opportunity to give it a go. Keeping with (our) tradition, we decided to use a rather large bag of East Kent Goldings (EKG) hops (7 oz. to be exact) to provide the bitter kick that Earl and I both really like. Oh, and my dad... yeah, he wanted something with kick, too, right?

We started by throwing in a significant portion of the EKG for first wort hopping, added more with 30, 15 and 5 minutes left in the boil, and then saved the rest for dry hopping. If anything, this beer should give us a solid understanding of what EKG hops taste like. Hopefully it will be an understanding that they are good. Keeping with the theme, we used a liquid English Ale yeast from Wyeast.

By the end of the brew day, things seem to have gone as planned. With an Original Gravity of 1.044, we were a little lower than we'd hoped, but it should still have the kick that Dad requested. If everything turns out as planned, it should help make for a memorable celebration. 

Local Beer Review: Garrison Schwarz

For a while there, everyone was talking about and brewing Rye IPAs, us included. This was due largely to the fact that this hybrid style was selected for the 2012 Garrison Ultimate Brew-Off, an annual home brewing competition in which the winning entry becomes a limited-edition Garrison seasonal. This year's competition was capped off with an awards gala on March 22, in which Niagara College student Kellye Robertson was named the victor. The gala also marked the release of bottles of last year's winning entry, a Schwarzbier under the label, 'Adam und Eric's Neuschottland Schwarz.' (Neuschottland = Nova Scotia. Nice touch!)

I see your Schwarz is as big as mine!

We were eager to check out this black lager, and picked up a few bottles at the brewery last Friday. We admit that we're not well-acquainted with Schwarzbier, but understand it to be a relative of Dunkel, with which we have some recent experience.

Also known as Schwarzpils, or Black Pils, we expected the Schwarz to be light in body, but darker in colour and taste. Off the pour, it seemed to fit the bill nicely, with a dark auburn colour that picked up a distinct reddish hue in the afternoon sunlight. The head was thick and creamy but dissipated rapidly, with a pleasant (albeit unassertive) roasty-floral nose. Taking a swig revealed a nice bitter nudge up front, which quickly mellowed into a dry, roasty-malt finish. The body and mouthfeel were light and clean, as you'd expect from a lager, giving it a sessionable quality (especially when compared to some of Garrison's other offerings - we're looking at you, Ol' Fog Burner).

Overall, the Schwarz is an excellent representation of the style, or at least what we perceive the style to be. It isn't overly complex, but it doesn't need to be. It's a refreshing lager, and offers a flavour profile that's a welcome departure from most mainstream offerings. When the warm weather from last week finally makes its triumphant return, we look forward to drinking a Schwarz on a sunny patio somewhere in the Darkside.

Local Beer Review Redux: Propeller Double IPA

If it seems like we just reviewed a Double IPA by Propeller last month, that's because, well, we did. The first release in 2012's One Hit Wonder series, dubbed the 2xIPA, enamoured us with its citrus-centric West Coast nose and flavour profile. We wanted more, but such is the double-edged sword of this type of series - they provide a great opportunity for experimentation and discovery, but if you create something truly remarkable, it exists only for limited amount of time. And then it's gone.

Or so one would think. Last week, we were pleasantly surprised by news that Propeller would be releasing a new seasonal Double IPA. Rising from the positive community response to the 2xIPA like a phoenix from a flaming mash tun, the Double IPA is a revised version of its predecessor, released last week in growlers and this coming week in 500 mL bottles. (Apparently an issue with a rogue labeller has delayed the bottle release slightly. If I was an aspiring robot overlord, I'd totally go for the beer supply first... could this be the beginning of the rise of the machines?!)

We picked up a growler of the Double IPA at the brewery on Friday, intrigued to find out how their experience with the 2xIPA and feedback from the passionate Halifax craft beer community had shaped the final product. We were pleased to find that the juicy citrus character was still prominent, as was the surprisingly easy-to-drink body belying a potent 8.2% ABV. We were less pleased, though, that the hop flavours seem to have been toned down somewhat by an enhanced malt sweetness relative to the 2xIPA. Technically, we feel that the Double IPA is more balanced, but we kind of dug the slight bitter imbalance of its predecessor. If you're a fan of something a bit sweeter, though, like Lagunitas Maximus Double IPA, you're really in for a treat.

Overall, our personal preferences shouldn't detract from the fact that the Double IPA is a great beer. It most certainly is, and we plan on stockpiling bottles as soon as they're released (please, labeller?). Kudos to Propeller for listening to the community response and giving us more of what we want!

While we were out

Things have been pretty quiet on the blog lately, as Drew and I found ourselves stretched pretty thin by our respective professional responsibilities. Sadly, these responsibilities were not beer-related, but the associated travel did provide some opportunities to sample great brews elsewhere in Canada and the US. Drew had the opportunity to sample Dieu du Ciel!'s stellar Peche Mortel (apologies for the lack of French accents... I'm afraid to use the French keyboard) on tap at their brew pub in Montreal, while I became more familiar with the American craft beer scene in the Washington, DC, area (more on this in a future post).

Some great things have been happening on the home front while we were away. While the name had been out there for a bit, more details started to emerge regarding Bridge Brewing Company, an environmentally-conscious microbrewery in the vein of Les Brasseurs du Nord in Quebec, slated to begin operation this summer in north-end Halifax. We're very excited to try their Yardstick Ale as soon as possible! (Side note: I believe this beer was previously called 'Conception Ale,' as it is the beer the brewery was conceived upon. Name change due to potential perception as some kind of baby-making brew?)

As well, Garrison recently released their Ol' Fog Burner Barley Wine, and will soon release their Sugar Moon Maple Ale. The latter pairs extremely well with waffles, and is our top pick for a Haligonian breakfast beer. Both we and our waffle makers are giddy with excitement. 

Anyway, while it was great to travel and try some new beers, it's good to be back - we missed you, Halifax craft beer community!

Local Beer Review: Propeller Munich Style Dark Lager (One Hit Wonder Series)

It's no secret that we were big fans of the 2xIPA, the first offering in Propeller Brewing Co.'s One Hit Wonder Series of 2012. Accordingly, we were very much looking forward to the next instalment in the limited-release, growler-only series. Early this week, we were intrigued by a less-than-subtle (and intentionally so) note via social media that suggested the second release would be something of the 'Dark' variety. The suspense was short-lived, as it was announced the following day that the next One Hit Wonder would be a Munich Style Dark (Dunkel) Lager.

We don't have much experience with this particular style, but we knew we needed to try it, and so loaded our growlers into the Earlmobile and made our way to the brewery on the day of its release. About an hour later, we sat down with our first glasses of the dark and somewhat mysterious (to us, anyway) brew.

The Munich Style Dark Lager pours a stouty brown, with a nose of roast barley and toffee. While containing notes typically associated with darker beers, it remains light and upbeat... a hint that you've got something different in your glass. Any suspicions are quickly validated with a drink, as the body turns out to be much lighter than you would expect. The Dark Lager starts off with some light bitterness, but quickly transitions into a moderately long toffee-sweet finish. The result is a very drinkable beer, and empty glasses in very short order. And at a moderate 5.3% ABV, the refills that inevitably follow shouldn't make for too groggy a morning.

It seems that after the 2xIPA, Propeller decided to let the hops take a backseat and have the malt do the driving this time around. Overall, the result is positive, as this beer successfully melds stout flavours with a lager body. While the early March chill is still very much stout weather, this beer is a perfect bridge to the warmer days to come.

Code Name: Clifford

After taking a weekend off, Earl and I were back in the condo brewery and ready to get started on a new beer. As we recently undertook an experiment in crowd sourcing ideas for our next beer on our Facebook page, we knew it was going to be a red.  Only now am I realizing that we didn't put an end date on our poll... oh well, the beer has been brewed so I guess that means the poll is closed. Thanks to those who participated!

As we were riding high from our last two batches turning out well, we figured we'd kick it up a notch. Why not make a big red? Earl and I both love hoppy beers and also really enjoyed Garrison's Black IPA, so agreeing on a Red IPA called Clifford took no time at all. But, a plain IPA didn't seem big enough to fit the Clifford moniker... only an Imperial Red IPA would fit that bill!

Knowing we could use the help as we waded into new territory, we invited our first guest brewer to the condo for this batch. Nate is an extremely knowledgeable home brewer, and all around nice guy; his name also easily fits the four letter naming convention we have going on around here. As soon as I heard he keeps a bucket of sanitizing solution in the kitchen with beer bottles in it ready to go for bottling on short notice, I knew we had found the right guy to help with Clifford.

With the team assembled and an idea in mind, we sat down with Beersmith to craft a recipe. The result was a glorious theoretical 7.7% ABV Red with over 160 IBUs, using Nugget, Simcoe and Cascade hops in hefty amounts. The brew day went very well, and hopefully we are on target to make Clifford a reality. If everything works out as planned, it will be kegged on St. Patrick's Day. Perfect timing, if you ask me.

For the love of pilsner: visiting the Pilsner Urquell brewery and the power of nostalgia

'Nostalgia - it's delicate, but potent... a twinge in your heart more powerful than memory alone.' These words were spoken by a fictional character on a TV show set 50 years in the past (Don Draper on AMC's Mad Men), but still ring true. For those who are passionate about beer, there may be a particular brand or variety that, through some previous experience, is able to trigger something intangible, beyond the realm of sensory perception. For me, that beer is Pilsner Urquell.

A few years ago, I had the good fortune to travel to the Czech Republic for a conference, and was excited to visit the Pilsner Urquell brewery in Pilsen, about an hour's bus ride from Prague. Before I even got there, though, I was blown away by the ubiquity of beer in Czech culture. It was everywhere, in large volume, and relatively inexpensive (as I recall, about $1.50 or so CDN for a 500 mL bottle at any convenience store). It's really no surprise that Czechs consume the largest volume of beer per person, per year. Also, it was my understanding that drinking in public is permitted, as long as you're not a jerk about it. (It's highly possible that something in that description was lost in translation.)

Prague, Czech Republic - the consummate beer locale.

Standard pop and beer serving sizes.
Really glad we weren't driving anywhere.

Then came time to travel to the brewery in Pilsen. The best way I can describe the brewery is through the following mental exercise:

Picture Willy Wonka's chocolate factory from Roald Dahl's classic Charlie and the Chocolate Factory. Subtract the annoying children. Subtract the Oompa-Loompas. Add large volumes of fresh, crisp Czech pilsner. Then drink said pilsner in an unfiltered state, straight from a barrel in an underground cave. Think to yourself, 'This must be how Batman drinks.'

The archway marking the entrance to the brewery - featured prominently on
each bottle and can of Pilsner Urquell.  

The grounds are immaculately kept, with a nice mix of modern (like the
visitor's centre, above) and older buildings.

You get to drink unfiltered pilsner from these
massive barrels in the chilly network of
caves beneath the brewery.

Like some kind of beer-producing spaceship.

That's a lot of pilsner.

Truly, the brewery and surrounding grounds were remarkable, not only in their scope and purpose, but also in their ability to 'beerify' everything (it's a verb). Some examples of this 'beerification' below.

Massive chess game, featuring...

... you guessed it, beer bottle pawns.

This was in the visitor's centre. In case you couldn't
wait for the tour (or walk five minutes to the nearest
pub serving Pilsner Urquell)

The Pilsner bus: takes you from the visitor's centre to the brewery in style.

The Pilsner cycle: for lager-loving bad boys.

The tour itself was also very informative. When it first began operation, the brewery in Pilsen represented a significant departure from the more grass roots system that existed previously in the region, in which multitudinous small-scale brewers advertised their latest releases with wreaths on their doors (below). Further, while bottom-fermented lagers had existed previously, Pilsner Urquell really defined the style, and produced it on a sufficiently large scale to lead to its widespread popularity worldwide.

In the days before large, centralized breweries,
beer-makers would place wreaths on their doors
to announce their latest release. We're totally
getting one for the condo brewery.

I left the brewery completely enamoured with Pilsner Urquell, and with a better appreciation for both its production and history. To this day, my experience at the brewery, and with Czech culture in general, resonates every time I pick up a can or bottle of the pilsner, enhancing the overall experience. The interesting thing about nostalgia, though, is that it's not all about the past; it can also guide future judgements and decisions. I enjoy the Saaz hop flavour and crispness of pilsners on a purely sensory basis, but find that even non-Urquell offerings invoke a bit of that same nostalgia, perhaps even to the extent of being 'comfort beer.' Based on this, Halifax is truly a great place to live. Garrison Brewing's seasonal Pils captures a lot of the character of the Pilsen original, and Propeller Brewing's Pilsener is a bit maltier, but still an excellent representation of the style. There have also been rumblings that Steam Whistle, the craft-brewed Toronto pilsner, may be making its way to the east coast this spring.

If you get a chance, I'd definitely recommend taking a trip to the Czech Republic, and visiting the Pilsner Urquell brewery. If you like great beer, you're probably already a fan, but experiencing its production and culture firsthand can add that extra, powerful element of nostalgia.

Rockbottom Goes High Tech

Paper drink lists are so 1980's... you know, the age when trees were plentiful and the beer selection in Nova Scotia was anything but.  A lot has changed since then, and the Rockbottom Brewpub has joined a growing trend of replacing them using electronic lists (in this case, with an Apple iPad). This will ensure the list is always up to date, and patrons don't miss out on Nash's latest creation by mistake.

I really hope they installed Tapper on them, as well!

Live Free or Rye Hard

As those of you who follow the blog know, Earl and I have been working on a Rye IPA as part of the Garrison Brewing ultimate brew-off. We called it 'Rye Hard,' in honour of the awesome, but often ridiculous, Bruce Willis action franchise. This past week we finally got to taste our work, and I'm sad to say that there were no exclamations of 'yippie ki-yay!' after the first sampling. We also realized that we had run out of time, and wouldn't have been able to scale up and complete a batch for the competition deadline anyway. On the upside, the veil of secrecy can be lifted, and we can talk about what worked and what didn't.

Turns out most of what we did didn't work. We had tried two different batches, both using the same malt and hop profile, with a secret ingredient added to one. We used approximately 18% rye in the grain bill, which gave the body some weight and added a spiciness neither of us really cared for. Any benefit derived from the complex hop addition schedule we followed (6 additions over the span of a 60 minute boil) seemed to be lost in the pervasive malty-spiciness.

The secret ingredient was inspired by a former hobby of mine, baking bread. One of the staple ingredients of rye bread is caraway seed, and as the flavours go well together, it seemed like a good idea to try it out in the beer. The batch that contained the caraway definitely turned out better (clearer, smoother flavour & toned down body), but didn't taste like caraway in the slightest. I still think that caraway would definitely work in a Rye IPA, and am very curious to see if anyone else included it.

Well, at least something we bottled finally turned out to be carbonated!

The one thing that did work out actually worked a little too well. Going with the theme of things that work for rye bread, we used honey as a primer for bottle carbonation. Turns out we used too much, which lead to some crazy head and a cloying sweetness. Again, I think the idea was good, but we stumbled a bit on the implementation.

While we aimed for 'take out a helicopter with a car' awesome, we ended up with 'seeing a helicopter while driving in a car' mediocrity. Regardless, we learned a lot and are definitely looking forward to trying the brew-off winning beer.

Of Hops and Hummingbirds

Following almost two weeks of dry-hopping, our Magnitude IPA (which we've now started calling Darkside IPA, as we evidently have the attention spans of hummingbirds) was ready to be kegged, and soon thereafter, sampled. The transfer to the keg was in itself eventful. Not paying close enough attention, I stuck the end of the racking cane into the hoppy turb layer at the bottom of the carboy, drawing a good amount of hop detritus (green goo) into the transfer tube before I could correct the error. The first little bit flowed okay... but then the detritus plugged the tube. Drew bravely attempted to unplug the line by manual siphoning - think of someone siphoning gas from a car, then replace the car with a carboy full of beer, and you get the idea - and was nearly rewarded with a mouthful of hoppy green goo. While somewhat disappointed that the most comedic (at least from my standpoint) outcome didn't play out, the rest of the transfer went smoothly, and we proceeded to cool the keg overnight and carbonate the IPA the following day.

Turb strata at the bottom of the carboy... as seen by Predator.

Of course, cleaning the carboy afterward was necessary... and kind of gnarly.

Goo riddance. 

Then came time for the initial tasting. The Magnitude poured a beautiful (but we might be biased) amber, with a substantial and persistent head. The hop aroma was bang-on what we'd hoped for using four ounces of Cascade to dry hop - predominantly citrus with minor notes of pine resin. There was some bite up front from the Amarillo, but we were surprised by how well the maltiness stood up to it, as our theoretical IBUs (International Bittering Units) were pretty high. The taste then transitioned to citrus, with a biscuit finish. This was our first brew using Victory malt, and so we hadn't really encountered this kind of cookie/biscuit flavour before, but it was kind of nice. The body was a bit heavy, but not unpleasant.

Can you guess which was the first one poured from the keg?

Overall, we're pretty happy with how the Magnitude IPA turned out, and it gives us a great foundation upon which to further develop our recipe. Personally, I'd like to make it more of a hop bomb up front, but still retain some of that nice biscuit flavour. With all of the possible combinations of grains and hops, it makes you wonder how any of the established breweries ever decide upon a 'final' recipe; but I guess figuring that out it is all part of the fun.

(Sorry for the Doogie Howser ending. It just kind of happened.)

Beyond the Darkside: Garrison Beer Pairing Dinner

On Thursday, February 9, Garrison Brewing and Durty Nelly's Irish Pub in Halifax held their third annual beer pairing dinner. The dinner featured three courses - an appetizer, main, and dessert - that showcased local ingredients, all matched and infused with Garrison's craft beers. Hosted by Durty Nelly's co-owner Joe McGuiness, with introductions to each course and tasting notes from Garrison's brew master Daniel Girard, the dinner provided a great opportunity to learn more about the nuances of beer pairing and tasting.

This was our first beer pairing dinner, and we weren't entirely sure what to expect. It got off to a great start, though, as we arrived and were immediately offered a glass of Tall Ship Amber Ale, 'for mingling.' The light caramelization and hop character of the Tall Ship provided a great starting point for the evening, and our glasses were barely empty when the first course began, accompanied by a glass of Hopyard Pale Ale. It was interesting to hear Girard refer to Hopyard as a 'beer of the future,' noting how its bitterness and citrus character placed it among similar beers on the rise from the US west coast.

Edible baskets, so hot (and sour) right now!

The first course offered was a hot and sour Hop Yard broth with shrimp, scallops, and mussels in an egg noodle basket. While the broth didn't taste like the beer, it melded wonderfully with the hot and sour aspects into something truly memorable. The seafood was properly cooked and individual flavours weren't overpowered by the broth, which can easily happen (especially with shrimp). The Hop Yard made an excellent pairing as the hoppy bitterness balanced the spicy notes of the broth and richness of the seafood. The egg noodle basket made for great presentation, but was somewhat awkward to eat. If not submerged in broth, the noodles stayed uncooked and crunchy. Regardless, the first course was great and left us keen for more.

All my braises will now contain Irish Red.  You're next, brisket!

We didn't have long to wait, as glasses of Garrison's best-selling Irish Red Ale arrived quickly. Shortly thereafter appeared the main course of Irish Red braised beef rib with toasted barley risotto, wild mushrooms, and a trio of caramelized onions and candied brussel sprouts. The dark caramel and Munich malts used in the Irish Red impart a sweetness that paired perfectly with the beef, both as a primary flavour from the braise and in the accompanying glass of beer. Taking into account that it was also 'fall off the bone' tender, this made for one fantastic rib. The risotto was on the salty side, but the added texture the barley provided was enjoyable. And serving a course with a barley base at a beer dinner? Awesome. To top it off, the brussel sprouts were so good that Earl even ate them... and as a long standing detractor, that's saying something.

Stout easily replaced after dinner coffee. Warning: Stout should not replace mid-morning coffee.

Two disparate, but complementary, beers heralded the arrival of dessert: Martello Stout, full-bodied and dark in colour, with strong toffee notes; and Raspberry Wheat, light, fruity, and refreshing. The dessert itself was comprised of four parts, including a cold raspberry-blueberry soup with the Raspberry Wheat as a base, a whipped espresso-Martello Stout shot, a bottle-shaped cookie, and two panna cottas (one white chocolate, one dark). While beer soup is not something I'd usually want to try, this rendition was bright and refreshing, and proved to be excellent for bottle cookie dunking. The shot provided great contrast, with a hit of creamy sweet coffee flavour. Both beers paired well with everything on the plate, and even tasted great when mixed together; chocolate raspberry coffee anyone?

In our opinion, this event was a tremendous success. We enjoyed the opportunity to hear Garrison's brew master discuss their beers so candidly, and to tie in key considerations for pairing beer with food that promote their mutual enhancement and enjoyment. The setting was surprisingly intimate for a relatively large pub, the service fast and friendly, and all attendees seemed laid back and just looking to enjoy a night of good food and beer. The $50 price tag for the dinner seemed a bit steep at first, but considering that one received the equivalent of four beer, three well-thought-out and delicious courses, stellar service, and insight from Garrison's brew master, it now seems like a pretty great value. Did we mention that taxes and tip were included in that price, and that there was live music afterward?

At the end of the evening, we left a little wiser, completely full, and perhaps a little tipsy. We also left really looking forward to next year's dinner.

Condo Brewing 101: Reducing Your Brewing Footprint

If you're reading this post, then brewing your own beer probably seems like a pretty good idea. You get creative control over what you make (and ultimately, what you drink), and after some initial investment in brewing gear, it's quite economical. But the cost of that gear can be prohibitive, and for those who (like us) reside in apartments and condos, finding space to keep that gear can prove to be an equal or larger challenge. So, in the interest of encouraging others to take up the gauntlet of home brewing (which I imagine to be bedazzled with hop-shaped rhinestones), we've put together a couple of suggestions for how to get started making your own beer, both cheaply and with the smallest possible footprint in your domicile.

1. Freeload - Also referred to as 'pulling an Earl.' In this approach, you find someone who already owns most or all of the necessary equipment, and is storing it at their place. Minimal cost, and your place remains (relatively) clutter-free! The downside, of course, is that when your beer is ready, it's all at their place. This can encourage social interaction and friendly revelry, but be warned: gluttonous and/or vindictive friends may be inclined to drink it all in your absence. Choose wisely.

2. Downsize - Most home brew recipes are designed to produce 5 gallon batches (about 19 L). Consider, however, the following equality:

Smaller batches = smaller, less expensive equipment 

Brilliant! This is the approach espoused by the folks at the Brooklyn BrewShop, who went from selling smaller, 1 gallon kits at the flea market to becoming a leading online distributor of home brewing kits. The necessary components for brewing 1 gallon batches at home are detailed on their website, along with detailed instructions for different styles. I looked into picking up one of these kits, but the cost to ship to Canada was ridiculous, and I'd rather support my local brewing supply store, where you can find all of these components at a fraction of the cost. For a little more information, though, and a good, plain-language primer for more technical resources like John Palmer's How to Brew (which Drew talked about previously), I would certainly recommend their book. 

A great resource for getting started brewing smaller batches. 

Whether you choose to freeload (it worked for me!), start with small batches, or dive right into 5 gallon batches, the key thing is just to try it out and see if it's for you. Don't let cost or space constraints hold you back!

(If you already know that home brewing isn't for you, that's cool, too. For you I propose a third approach - the ultimate freeloader - in which you find friends that have already made their own beer, and you just show up and drink it. A little less-rewarding from a do-it-yourself standpoint, but the end result is similar.) 

Dartmouth Clearance Beer

It's not common for the Nova Scotia Liquor Corp. to have sales that are actually worthwhile, but when they do, it's possible to get some decent beer on the cheap. A quick trip to the Mic Mac Mall NSLC yesterday turned up a few different beer I've never tried before, all at a decent discount. As I can think of no better way to spend this afternoon, I'll just have to drink them and write down my thoughts.

Belhaven Twisted Thistle IPA - Usually I would think of a thistle as a pink spiky thing that I wouldn't want to put anywhere near my mouth, but as this beer looks spike free I'll give it a go. Weighing in at 6.1% ABV, this Scottish IPA pours true amber with a small white head. With a nose of bright citrus (predominately lemon) and honey, the taste is predominately hoppy with a lingering bitter finish. While not as crazy as North American IPAs seem to be getting these days, it's one of the better European offerings I've tried. At $2.09 for 500 ml, it's a steal.

Official beer of Twisted Sister's 'Spiky Tour.'

Greene King IPA - Pours auburn, with a quickly disappearing head. It has a nose of malty sweetness with some stone fruit. It tastes almost exactly like you'd expect from the nose; it's sweet, there are hints of cherry and only a slight bitterness on an otherwise clean finish. Overall, it seems more like a pub ale than an IPA, as it isn't hoppy at all. Not something I'd be keen on getting again, but it was worth a try for under $3.

The fern really makes the greene pop.

Spitfire Kentish Ale - It pours a nice dark amber (almost a red), with good head composition. Smelling like a standard pub ale, there is also some citrus on the nose, and thankfully no hint of skunkiness. The body is fairly light, and it has a good balance of malty sweetness and hoppy bitterness, with a clean finish. All in all, this beer went down very easily, and at less than $3 for 500 ml, was definitely worth the cost of admission.

Fact: Twisted Sister was once signed to Spitfire Records. Coincidence? Probably.

Unfortunately, the reason they are on sale is because the store is going to stop carrying them. As a result, supplies probably won't last long, so if you want to get in on the deal, I'd head over to Mic Mac soon!

Local Beer Review: Propeller 2xIPA (One Hit Wonder Series)

After much anticipation, we got our hands (and growlers) on the first offering in Propeller's 'One Hit Wonder' limited release series, the 2xIPA. This marks the second annual hop-bomb the Halifax brewery has dropped on local craft beer lovers, having released the DiPA double IPA in February of last year (one must wonder if they changed the name this year to avoid the logistical difficulties of a 'Two Hit Wonder'). Well aware of the potential dangers of opening a 1.89 L growler of high alcohol-by-volume (ABV) beer on a work night, we summarily dismissed any concerns and forged ahead.

The 2xIPA pours a beautiful golden-amber, with a nose that yells citrus... but also whispers some malty caramel. The loudest voice belongs to tangerine, a hallmark of the Centennial hops used to dry-hop this brew. A taste proves the 2xIPA to be as bitter as you'd expect at 85 IBUs, with an excellent bite up front from the hefty amount of Cascade hops. That bite mellows to citrus with some pine resin, with an undertone of malty sweetness. The body comes across lighter than expected for an 8.3% ABV beer, but we've also been drinking a lot of stouts lately, so that might be throwing us off. The 2xIPA's surprisingly easy-drinking nature is completed by a clean, round finish, with minimal aftertaste. Just a hint of bitterness remains on the back of your tongue, reminding you that this brew means business, but more importantly, leaving you wanting more.

What, your growler doesn't have a scuba suit?

Propeller has definitely started off on the right foot with their first 'One Hit Wonder' of 2012. Beyond brewing a stellar double IPA, they have succeeded in capturing the interest and attention of Halifax beer drinkers, making the release of the 2xIPA a broader community event (much like the release of their Pumpkin Ale in the fall). We, like the rest of those drawn in by this limited release series, are very much looking forward to what the first of next month will bring. For now, though, we're happy to slowly defuse this hop-bomb and enjoy it while it lasts.

GROWLER WATCH! Propeller One-Hit Wonder Series Returns

Halifax's Propeller Brewing Co. announced that its One-Hit Wonder series will return on February 1, with the release of 2xIPA, a double India Pale Ale. The series will feature a new limited-run brew on the first of each month leading up to the summer, available only in growler format. As for the inaugural offering, 2xIPA is touted as 'a TRUE hop bomb, for TRUE hopheads,' and packs a potent 85 IBUs and 8.3% ABV.

A double IPA was also released last year... could we perhaps expect some favourites to make a triumphant return in 2012? In the spirit of baseless speculation, and of course, to celebrate the return of the One-Hit Wonder series, we thought it fitting to look back at last year's offerings. 

Zwickelbier - An unfiltered lager, this one was gone before we had a chance to sample it last year. We're really hoping for another lager this year!

DiPA (Double IPA) - Interestingly, the DiPA was brewed using Warrior and Cascade hops, while this year's 2xIPA is brewed with Cascade and dry-hopped with Centennial. We're very interested to see how the 2xIPA compares to its predecessor, and also how it stacks up in relation to other local DIPAs, like Hart & Thistle's Rocketman (with which we have a rather interesting relationship).

Bock - Given my propensity for hoppier beers, I was really surprised that this malty beast was my favourite of last year's crop that I sampled. If they bring it bock this year, I promise to stop using 'bock' in such lame wordplay.

Maritime Mild - Brewed using Maritime-grown malt, the Mild was light, easy-to-drink, and delicious. Imagine something with the drinkability of Coors Light that tasted awesome and supported local farmers. Win-win-win.  

So there you have it. We'd certainly be happy if they brought back any or all of last year's brews, but are also intrigued by the potential for something new. I suppose that we'll have to wait and see. In the meantime, stay tuned for our impressions of 2xIPA later this week. Get those growlers ready! 

Infuse Your Illusion

We've turned a corner, referring now to early 90's albums instead of movies. I suppose it was inevitable. Before proceeding on to discuss matters actually pertaining to beer, it's worth mentioning the particular significance of the song 'November Rain,' from Guns N' Roses' album Use Your Illusion I, to our formative years. To this day, we remember this song not for its impressive guitar solos or rain-soaked video imagery, but for the sense of dread it evoked at Junior High School dances. When those first few piano notes sounded, joined quickly thereafter by stirring strings, you knew you had to find someone good to dance with. Because if you didn't, you'd be stuck with whoever else you could find (or often worse, whoever could find you) for the next nine minutes.

Nine minutes can be a really long time, I assure you, but are nothing compared to the time required for beer to go from grain to glass. It had been two weeks since we brewed our Magnitude IPA, and it was time to transfer it into a secondary container (glass carboy) for final conditioning. To enhance its citrus aroma, we planned on dry-hopping with four ounces of Cascade. We figured that we could effectively infuse the 'good stuff' from the hops (alpha acids) if we first added the hop pellets to the carboy before transferring the beer from the primary fermenter. (This might not have been completely necessary, as the hops and beer will have a while to co-mingle, but it seemed like a good idea.) The end result was a swirling green mass atop a brown sea of IPA-in-training.

Sooo... all that green stuff will settle out in 10 days, right?

A preliminary tasting prior to transfer revealed Magnitude's potential. Bitter for sure, but not enough to completely overpower the malty sweetness. We tried a couple of specialty malts in this beer - Victory and Munich (both in relatively small proportions) - and so are very interested to see how they're manifested in the finished product. We should be good to keg in about 10 days, which can't come quickly enough... much like the end of 'November Rain' when shared with an unsavoury dance partner.

Stouter Limits

Good morning from the Condo Brewery! We're at it again, as the previous keg of stout has almost run out and the Kolsch is long gone. I've gotten way too used to having beer on tap at all times, so we definitely need to get another batch on the go.

As you may recall from previous posts, our first attempt at a stout was also the first legitimately good beer we brewed. While there was definitely room for improvement, we didn't want to mess with the original recipe too much, fearing that we might actually make it worse. We really liked the hop profile from before, so decided to stick with an ounce and a half of Northern Brewer hops. We wanted to up the overall roastiness though, and so upped the amount of roasted barley slightly. To add a little more complexity, we put in a little chocolate malt as well. The body was great last time, so we stuck with the same amount and type of oatmeal.  

Worst scale ever, but the hops are fantastic!

Tweaking the previous recipe was fairly easy with Beersmith, and in our usual fashion we took the ABV, colour and IBUs to the upper limits set for an oatmeal stout. For anyone who is into making their own recipes, we highly recommend Beersmith. We might not be using the program to its fullest, but it has been fairly straightforward to use for coming up with recipes. It's free to try the software for 21 days, which provides ample time to play with it and decide if it works for you. Another option for recipe creation we've found is Beer Calculus, which is also easy to use.

I promise you, it's roasted barley and not mouse turds

Anyway, mashing has finished and we're now on to the lautering phase. It really is amazing how much colour can come from what seems like such a small amount of roasted barley in comparison to the two row base. In order to make sure the colour was right, we decided we should compare it with a few pints of the first batch of stout. Now that they're poured, I guess we have no choice but to drink them. Oh well, it's almost noon in Newfoundland, and that's good enough for me!

Behind the Labatt Beer Curtain

Like most 30-something Haligonians, I've been on the Keith's Brewery tour before. It's fine for what it is, and you get a beer or two along the way. What I didn't know until recently is that there is another locale, hidden away in the Brewery Market, where a person can also learn about beer... and get way more than just one or two glasses of Keith's for their efforts! That place is the Labatt Beer Institute, and I had the good fortune of being invited to a session there earlier this week.

Everything is shiny... like beer heaven

First off, the space they have set aside for the institute is a lot larger than I would have guessed. It's about the size of the Lower Deck in Halifax, with approximately 15 different beers on tap, and more in bottles. They only have Labatt products, which covers the Keith's family, Bud, Stella, Leffe, and Hoegaarden, to name a few. I think there is also a classroom, but I didn't see it, as the evening I was there the focus was on sampling the beer on hand.  And sample I did!  I gave up on drinking Keith's years ago, so figured I'd give it another try and went with the flight (including regular, Harvest Ale, Amber Red, White and Dark Ale).

Still shiny, but more like beer limbo

Turns out I still don't like it much, especially the White and the Harvest Ale. Regardless, I couldn't let even mediocre beer go to waste, and so finished the flight quickly and moved on to something else. A tap handle just down from the Keith's caught my eye. I'd never seen it before, and so figured I'd give it a try. Called 902, it's labelled as a 'full-flavoured spicy lager.' 

When compared to some of the better local offerings (Garrison PiLs as an example), calling it full-flavoured is a bit of a joke. That said, it wasn't bad either. It had a little more body than your standard Labatt product, and more flavour. The spicy notes dulled the crispness normally associated with a lager, but not unpleasantly so. If I was stuck at an airport bar with the usual poor selection and they had 902 on tap, I'd probably get a pint of it. I guess that's a compliment?  

A beer that reminds you where you are after having had too many

Apparently InBev (Labatt's parent company) has started trademarking area codes across North America, so expect more of these beers to pop up. The 902 is still in testing and so isn't widely available, but apparently it's on tap at two places in HRM. One is the Boston Pizza on Portland St. in Dartmouth; unfortunately, no one on hand that night knew where the second location is.  

All in all, the beer might not have been the best, but it still made for a great evening. Thanks again to those who let me join their visit, and please remind me to take the next day off if I ever get a chance to go back.