Brew Dudes Homebrewing Blog

Pinter Review 3 – Peach Seltzer Kit

On September 4, 2024

Hey! We’re back with another Pinter review. This time, we’re stepping away from beer and trying out their new hard seltzer kits. Recently, our friends at Pinter reached out and asked us to give one of them a shot, so we decided to test their Peach Hard Seltzer kit. They offer two seltzer choices – peach and lemon-lime – and since we’ve worked with lemon-lime in the past, we figured it was time to see how the peach flavor stacks up.

Making A Hard Seltzer On The Pinter

The brewing process for the seltzer is similar to how Pinter’s beer kits work. It starts by adding about a gallon and a half of water to the vessel, then mix in the syrup, which in this case was dextrose. After that, the yeast provided in the kit is added, a clean, neutral strain designed to ferment sugar efficiently.

The fermentation lasted about a week, although I extended it for a couple of days just to be sure. After that, I removed the bottom that collects the trub and added the peach-flavored syrup. Unfortunately, some of the extract leaked out when I put the screw top back in place, so I’m not entirely sure we got the full flavoring in there. After a week of conditioning, the seltzer was ready to pour!

Final Thoughts on Pinter Peach Seltzer

So, how did it turn out? It’s definitely peachy, though we’d describe the flavor as more of an artificial peach, reminiscent of peach ring candies. There’s a touch of sweetness, likely due to some residual sugars that didn’t fully ferment, and a subtle vanilla note that pairs well with the peach flavor. The seltzer itself is clean and easy to drink, though it’s slightly cloudy—something that could have been improved with a cold crash, which I skipped this time around. All in all, it’s a fruity, enjoyable seltzer. If you’re looking for something different to brew in your Pinter, this could be a fun and refreshing option.

Cheers!

If you’re looking to get a Pinter for yourself, you can use this offer.

Superdelic Hops SMaSH Review and Tasting

By John Krochune

On August 28, 2024

In Hops, Videos

In this latest SMaSH beer experiment, we dive into the world of Superdelic hops, a relatively new hop variety from New Zealand. When you hear a name like “Superdelic,” it naturally piques your curiosity, right? We brewed a SMaSH beer—Single Malt and Single Hop—to showcase what these hops can bring to the table. Check out this video to get our take on this variety.

The SMaSH Process

This beer followed our typical recipe and process. We used 2-row pale malt and a single, 1 ounce package of Superdelic hops, spreading the additions across the boil, whirlpool, and dry hop stages for a 1 US gallon batch. After a 10-day fermentation with US-05 yeast and a few days of packaging, we were ready to open up the tap and taste what Superdelic hops had to offer.

Aroma and Flavor

Right from the start, the aroma hits you with a vibrant blend of lime zest and Juicy Fruit gum. There’s also a touch of grassiness, which complements the fruity notes. The flavor closely follows the aroma, delivering a burst of lime and that same juicy fruit character. The hop’s green, herbal notes come through but in a balanced way that’s not overwhelming. It finishes cleanly on the palate, with just enough bitterness to make you want another sip without lingering too long. This hop has a lot of citrusy punch, leaning heavily towards lime, which we found both unique and refreshing. As the beer warms, you may pick up subtle notes of white pith, adding more complexity to the citrus profile.

Our Verdict on Superdelic Hops

Superdelic hops impressed us with their versatility and bold fruit-forward character. It shows promise for juicy IPAs and other hop-forward styles. With flavors of red fruit, citrus, and tropical fruit, Superdelic is a perfect candidate to complement classic hops like Galaxy, Nelson Sauvin, and Motueka. If you’re looking to create a juicy, fruity IPA, we’d highly recommend adding Superdelic hops to your brewing lineup. It brings something fresh to the table and could help fill the gaps left by some older varieties.

BREW ON!

Brew Dudes Q&A Session – Summer 2024

By John Krochune

On August 21, 2024

In Homebrew Club, Videos

At Brew Dudes, we’re all about community and sharing knowledge, so this week, Mike and I decided to dedicate an entire video to answering questions from our viewers. We’ve been getting tons of comments, emails, and questions, and it felt like the perfect time to dive into them.

It’s a great way to chat directly with our audience, especially when the brewing schedule slows down a bit, and it’s always a fun exercise to see what’s on everyone’s mind. Whether it’s about brewing techniques, ingredient choices, or equipment preferences, we’re here to help. So, let’s get into it!

Let’s answer some questions!

One of the most common topics that popped up in the comments was about water chemistry. Specifically, many of you wanted to know if we have a standard water profile that we target for our beers. The answer? It depends on the style and where the water is sourced. Mike and I both typically use store-bought spring water due to its softness, which allows us to adjust minerals according to the beer style we’re brewing.

For hoppy beers, we’ll add gypsum to accentuate the hop bitterness, while for malt-forward beers, we might lean more towards calcium chloride to enhance the malt character. We also touched on other techniques, like whether or not we acidify our sparge water or add ascorbic acid to prevent oxidation. These are advanced topics, but the key takeaway is that understanding and adjusting your water chemistry can really elevate your brew.

Reflecting on the Journey & the Jar of Destiny

As we wrapped up the session, it was great to reflect on how far we’ve come and the impact our videos have had on the brewing community. A special shoutout goes to our famous “Jar of Destiny,” which has become a beloved part of our channel. It’s always exciting—and sometimes nerve-wracking—to see which beer style we’ll pull out of the jar next, knowing that whatever it is, we’re committed to brewing it. The jar has been a fantastic way to keep our brewing adventures spontaneous and challenging.

To all of you who continue to engage with us, whether by praising the jar or sending in thoughtful questions, thank you! Your participation is what makes this journey so rewarding. So, keep those comments coming, and let’s continue to brew on!

Base Malt Comparison: Root Shoot vs. Rahr 2-Row

By John Krochune

On August 14, 2024

In Malts, Videos

When it comes to brewing, the choice of base malt can have a significant impact on the final product, even in subtle ways. In this experiment, we decided to test two different base malts: Root Shoot Genie Pale Ale Malt and the more widely-used Rahr 2-Row.

The idea was simple—create a single malt and single hop beer, using Chinook hops, to see how much of a difference the base malt really makes. It wasn’t about finding a “better” malt, but rather exploring the nuances that each malt can bring to a brew. After all, we’ve done plenty of comparisons focusing on hops, so why not give malt the spotlight this time?

Brewing Process

For this comparison, we kept the process straightforward. We brewed two one-gallon batches, each using two pounds of malt. The only variable between the two batches was the base malt: one used the Root Shoot Genie Pale Ale Malt, and the other used Rahr 2-Row. The hops were kept consistent, with a 60-minute bittering charge from Yakima Chief Chinook hops, split evenly between the two batches. US-05 dry yeast was used to ferment both beers, and we used spring water to keep everything as controlled as possible.

The goal here wasn’t to determine if one malt was definitively superior, but to explore the subtle differences each could impart. Root Shoot’s Genie Pale Ale Malt is crafted in Colorado, and it’s a bit of a specialty malt, while Rahr 2-Row is a reliable workhorse used by brewers everywhere. By brewing these side by side, we could get a sense of what these malts bring to the table, especially when paired with the robust, pithy bitterness of Chinook hops.

Our Malt Comparison Thoughts

Tasting the two beers side by side revealed some interesting contrasts. The Root Shoot Genie Pale Ale Malt delivered a beer that was slightly darker and had a richer body, with a flavor that was more complex and slightly more dynamic than the Rahr 2-Row. There was a hint of honey-like sweetness on the nose, which added a touch of elegance to the overall profile. On the other hand, the Rahr 2-Row produced a beer that was lighter in both color and body, with a more straightforward, grainy taste. It was a solid, no-nonsense beer, but it lacked the subtle character that the Genie Pale Ale Malt brought to the table.

In conclusion, while both beers were enjoyable, the Root Shoot malt added a level of complexity that made the beer more intriguing. If you’re looking to add a bit more depth to your brew, especially in a single malt and single hop scenario, exploring a craft malt like Root Shoot’s Genie Pale Ale might be worth the extra investment. It’s a reminder that even small changes in ingredients can lead to meaningful differences in your final product.

Brew ON!

Evergreen Hops SMaSH Review and Tasting

By John Krochune

On August 7, 2024

In Hops, Videos

These Brew Dudes present a SMaSH beer to learn more about Evergreen hops. Sometimes, the name is a descriptor. We were wondering if the variety lived up to its label. Would our minds be made up before we tasted the beer? Would we already think that this hop brought pine aromas and flavors without our analysis? Watch and find out!

Stay evergreen

Brewing Process & Initial Thoughts

The brewing process for this Evergreen SMaSH was straightforward. We split the 28.3 grams of hops between four key points: 60 minutes, 15 minutes, flame-out, and dry-hopping three days into fermentation. This method ensures that we capture the full range of what the hop has to offer.

From the start, the aroma of the wort was intriguing, but as the beer fermented and matured, it became clear that this hop had more complexity than we initially anticipated. When the beer was cold, it presented a surprisingly strong, bitter presence that was unlike any of the other SMaSH beers we’ve brewed recently. As the beer warmed, the flavors became more pronounced, revealing a pithy, vegetal, and almost herbal character that was both unique and challenging to describe. We picked up on notes of white peach, watermelon rind, and an unmistakable geranium-like aroma, with a green, pungent, and somewhat off-putting taste profile.

Our Take on Evergreen Hops

After spending some time with this beer, we both agreed that Evergreen hops are not what we expected. The flavor profile was far from the piney, citrus-forward experience we were hoping for. Instead, it delivered a mix of earthy, herbal, and somewhat strange flavors that left us puzzled. However, the hop’s complexity isn’t without its merits. We discussed how it might work well in a more robust beer style, like an imperial stout with chocolate and cayenne or even a mint stout, where its strong, green character could be balanced by other bold ingredients.

In the end, while this experiment didn’t produce a beer we’d rush to brew again, it gave us valuable insights into how Evergreen hops might be used in more creative, boundary-pushing brews. For those looking to explore new hop varieties, Evergreen might be worth a try—just be prepared for a flavor journey that’s anything but conventional.

Brew On!