Brew Dudes

Homebrewing Blog and Resource

The hobby of homebrewing beer

Frightening Tales Of Scary Beer

It’s Fermentation Friday again and it’s also Halloween for all of you keeping score at home.  Rob and Des and Pfiff! are hosting this month and the theme this time around is truly scary.  We were asked to bring out our homebrewing horror stories.  I am hoping we will see some tales of exploding bottles or beers growing legs and running away.  Unfortunately, I don’t have those stories…but here’s my scary story.

A young homebrewer (Let’s call him John) decided he had enough beer brewing experience (Let’s call him cocky) to brew up a batch of Nut Brown Ale.  He rushed through the preparation, he rushed through the boil.  He rushed through chilling his wort…he rushed through it all.

You see, to him, brewing beer was something he could take casually now.  He didn’t have to take his time.  He could just whip up a few ingredients on the stovetop and let it sit somewhere for a few weeks and create beer magic.  He was just that good.

With his nose in the air and his chest swelling, he came home one day to pop open a bottle of his Nut Brown to find…that…it…tasted…HORSEY!

YES!  The taste of Equus caballus in a bottle.  Sweaty, leathery, gallop-y flavors slid down his palate.  His face fell pale, his hands shook.  “How COULD This HAPPEN?”, he asked allowed.  He retraced his steps…realizing that he may have gone through the brewing process too fast for anything good to come of it.

He let out a little sigh, thinking to himself that he could probably cook with it.   Or maybe he couldn’t?  WHOO HA HA HA!

6 Beer Fest Tips For Homebrewers

Hey there,

I woke up this morning thinking about the Maine Brewers Festival.  I am sure I was dreaming about it too.   Since the dudes have been going to this particular fest year after year (this Saturday will be our 9th trek up to Portland, ME), I thought I would share my tips on how to best enjoy beer fests from a homebrewer’s point of view.   Full warning:  these tips are not for the casual fest attendee.  Be ready to embrace your inner beer geek.

1. Get There Early

Maybe you like to be fashionably late to other events, but beer fests should be attended early.  As soon as the doors open, you should be able to get your info pamphlet of what brewing companies are there and what beers they have to offer.  The venue should be wide open to explore since most people do come later.  Take this time to check out what is happening at each booth, because sometimes there are discrepancies between the pamphlet and who and what is actually in attendance at the beer fest.  Lastly, take this time before the taps open to map our your strategy.

2. Map Out A Strategy

After gathering information, you should have some thoughts about what beers you want to try.  Sometimes you’ll see a less popular style on tap that you have never tried before.  Other times, there is a new seasonal that your favorite brewery has just released.  Occasionally, there is an attractive beer pourer behind one of the booths.  Whatever the thoughts may be, it’s best to prioritize them and to put a plan together mentally or written out on how you want to taste these beers.  One strategy that may be great for a homebrewer is to try every brewer’s version of a style.  For example, I wanted to get a good understanding of porters one year so I tried every version of porter that was available.  Believe me, I learned a lot…probably too much…about porters.

3. Take Notes

I told you it was going to get geeky.  Taking notes is probably the best thing you can do as a homebrewer attending a beer fest.  You can record you thoughts on what you are tasting and use them to improve a recipe or try something different in your own brews at home.   A little notebook will do, but if you don’t feel like writing anything down especially towards the end of the fest…a voice recorder will do.  You could even call your own voicemail if you didn’t have a voice recorder.  Leaving tipsy messages for yourself is always fun.

4. Compare Notes

Not that I have done real scientific investigation into the sense of taste in humans, but I have the feeling that not everybody tastes the same way.  Ask other people what they think of the same brews you tasted.  Another point of view may help your examination of the beer and clarify some of the thoughts you may have.  With more information from multiple sources, you should be able to make better decisions about tweaking your homebrewing recipe.

5. Ask Questions

If want to know more about the beer you are drinking, you have to ask questions.  Hopefully the person at the booth has some knowledge of the beer he or she is pouring.   Many times, the brewer themselves is behind the booth somewhere.   Ask questions.  Get more information.  They may be coy at first, but if you explain that you are asking for your own homebrewing purposes, most brewers will be more than happy to share information.

6. Have Fun

Maybe this is an obvious one, but having fun should be a primary function of a beer fest.  We sometimes attend beer fests where people are getting into fights.  Those people are probably not homebrewers; they probably don’t respect beer as the Alstrom Bros. would tell you to do.  If you go into the mindset that everyone is there to enjoy, then there really isn’t any reason to be having fun with everyone…that includes the stranger that just stepped on your toe.

Do you have any tips?  Please leave them as a comment below.

Munich Malt

To continue our malt profile investigations, I thought we could start with some of the base malts.  The first base malt that I chose is Munich Malt.  It’s a little darker than the base malts I am used to, but it does have enough diastatic power to convert its starches.   The dark color comes from the higher kiln temperatures; higher than lighter colored base malts.

Flavor: Produces a malty, some even say slightly grainy taste.

Color: I saw ranges of 8.0° – 12.0° Lovibond.  Most sources said 9° L.  Imparts a golden to amber or orange hue to a beer.

Body: Does not contribute to increasing the body of the beer.

Use: I have been toying around with the idea of brewing a bock…more than likely a doppelbock…as you can see, sometimes these malt profiles are self-serving. 🙂   From what I have gathered, Munich Malt is the choice for base malt in bock beers.  I have seen it paired with Vienna a lot…wondering if that is to add more diastatic power to the mix?  It can be used in smaller amounts in other amber beers.

Check out some other malt profiles:

Chocolate Malt

Victory Malt

Honey Malt

Getting Friends To Brew

I was reading a post that Adam at Beer Bits 2 had written about brewing during this economic volcanic meltdown of biblical proportions.  It got me to thinking…should I be thinking of ways of cutting back my homebrewing spending?

Then, we received a comment today on a post that was happy we weren’t writing about the economy or the election.

If people are here to escape, I can morph this post into something less doom and gloom and more happy go lucky.  No problem.

The Brew Dudes have many friends…most of them are dudes…just not brew dudes.

Homebrewing was/is Mike’s thing.  I thought it was cool and I took the plunge too.   No other dude has.  Not sure why.  Probably a number of reasons….but all the dudes like homebrewing…they just don’t know how to start.

My idea to help open the gate into the world of homebrewing was to plan a homebrew day for some non-brew dudes.  Nothing fancy, just dudes around the brewpot.

The one thing I would ask of my invitees would be to pay for a portion of the ingredients.  That way, I could save money and get more people into homebrewing.

Whatever we brewed, they could take home whatever portion they paid.  In the past, they would probably get some portion of the brew…so now they can work for it a little bit.

Not a revolutionary idea, more of a “working within the framework of my friendships” idea.  Plus, it’s a good time no matter what the news is telling you.

Northern Brewer Hops

The hop profile series continues with an examination of Northern Brewer hops.  The Brew Dudes have used these hops in pre-packaged recipe kits but never took the time to learn more about them.  Come with us as we learn more about Northern Brewer hops.

Origin: All sources state that this variety was bred in 1934 in England.  It is a hybrid of English and American varieties.  There is some confusion on which country’s hop was the daddy…

Aroma: Some descriptors included: Medium-strong with some wild tones (which means nothing to me), woody with evergreen and mint overtones, Ted said: mild or very soft citrus and fruity quality.

Alpha Acid: Between 6.6 – 8.0% 

Typical Usage: It was made for a dual purpose of both bittering and flavoring.  I think typically it is used as bittering.  Northern Brewer hops are the signature variety in Anchor Steam, so if you were to make a California Common beer you may want to use them.  I think they can be used in all types of English ales.  We posted a brown porter recipe that calls for them.

Check out some other hop profiles:

Liberty Hops

Ahtanum Hops

Apollo Hops

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