Let's Make Some Beer!
Today I’m brewing a Wild American Sour. This is the holy grail for me. The sharp, funky aroma, the initial shock of sour, and the insane complexity. I just love this style. Wild sours are characterized by the yeast and bacteria that produces them. In addition to brewer’s yeast they also contain Brettanomyces, Lactobacillus, and Pediococcus. And these funky bugs take a long time to do their work. Some beers in this style age for years.
I’m stoked to give it a shot. Let’s make some beer!
In the last episode of Hops & Gnarly season two, I’m making a sessionable stout. Imperial Stouts are cool and all but today I’m shooting for a 4.5% ABV stout that packs just as much flavor and complexity as a full-strength alternative. It’s gonna need a full body, big chocolate aromas, and sweet bready and roasted coffee flavors.
Now, let’s make some beer.
This week I’m taking on a bit of a challenge and I’m brewing a Philly Sour Gingerbread Gose. This one’s maybe a little out there but I think it just might work. This will be my first time using Lallemand’s Philly Sour yeast and I’m shooting for flavors like molasses, cinnamon, and clove paired with a salt and coriander infused sour.
Now let’s make some beer!
This week I’m brewing a Hazy Red IPA using a single malt and a single hop. A good red IPA is malt forward but balanced with a huge amount of hop aroma and flavor. They’re slightly sweet, toasty, and often contain caramel malt and classic american hop flavors.
Now, let’s make some beer!
This week I’m turning 27lbs of apples into some hopped up hard cider. I’m aiming for a dry cider packed with hoppy flavors. Unfortunately, a late freeze damaged much of the apple crop here in Colorado this year and when we visited our favorite u-pick orchard, they didn’t have any tart apples for us to take home. Luckily, while visiting family in Ohio a few weeks ago we were able to snag 3 different varieties of apples that are just what we need.
Now, let’s make some cider!
Call me crazy but this week I’m chasing the elusive 100% Brettanomyces fermentation and I’m brewing a gnarly Pale Ale on my Anvil Foundry 6.5 gallon brewing system. Last time I tried this it didn’t work out super well and that’s because not all strains of Brett are able to fully attenuate wort. This time I made sure to choose the perfect strain and I’m taking advantage of some research conducted by White Labs.
Now, let’s make some beer!
Today I’m brewing a Sour Porter on my 7.5 gallon Mash and Boil brewing system. Most people have probably tried a porter... but a sour porter - that’s something entirely different. I’m hoping to create a dark sour like this one but with a decent head, rich and roasted aroma, sweet malty flavors, moderate acidity, and medium to full body. With any luck this will finish up just in time for the peak of fall weather.
Now, let’s make some beer!
Today I’m brewing a sour IPA on my Anvil Foundry 6.5 gallon brewing system. There’s no doubt sour beer is in high demand these days and the sour IPA is no exception. These things are super hot right now and I totally understand why. They’re tart, smooth, and packed with hop aroma and fruity flavors. In the past I’ve quick soured my sour IPAs but this time I’m taking a new approach and I’ll be co-pitching a specific strain of lactobacillus with my yeast. Hopefully this method works just and well and I can get this on draft within a couple weeks.
Now, let’s make some beer!
Today I’m brewing a Festbier on my Anvil Foundry 6.5 gallon brewing system. Festbier, not to be confused with Oktoberfest beer, is a medium bodied pale lager that has become the drink of choice at Oktoberfest. Crack into one of these and you’re in for some toasted bread and biscuit up front and then some floral or spicy hops in the finish without too much bitterness. Normally a beer like this would take over a month to make, but I’ve only got about a week.
Now, let’s make some beer.