Friday, May 17, 2013
Wednesday, May 1, 2013
This has been the favorite of the porter series releases so I thought I would release it again for those who didn’t get a chance to try it last time (the kegs blew in about 2 hours). I made plenty this time, so hopefully it lasts through the weekend.
Wednesday, April 24, 2013
Yes, the Colonial-style Ginger Beer is back on the Haunted Beer Series Tap. This is something that George Washington or Ben Franklin would have homebrewed. Is it historically accurate? Unless you own a time-machine, I’m going to say “yes.” Nobody can be certain but I used Brown Malt which is basically what the beers would have been like before the invention of Pale malts. Also incorporated English hops and English yeast, as there wasn’t any American strains yet. You’ll have to try it and decide for yourselves.
This beer is fairly dark in color, like a brown ale and is 6.7%ABV and 22 IBU’s. The beer has a very distinctive ginger bite as it has more than 3lbs of ginger per bbl of beer. Will be released at 4PM on Wednesday April 24th, 2013. Read more about the first release and other interesting facts (like it is not a root but a rhizome and the Nepalese call it the “aduwa”) here.
Wednesday, April 17, 2013
So, I’ve been playing with ways to lower the pH of my beers to emulate sour beers. A true sour typically has bacteria like Lactobacillus and/or Pediococcus to lower the pH and get all the sour flavors. This beer uses acidulated malt with very sour cherry concentrate (Montgomeries from Michigan). It tastes pretty close to a sour and I think it is definitely a better beer than the Blueberry Tart that I attempted last October. (Although many people loved the Blueberry Tart as well). Like most sours this beer is under 5% alcohol, this one clocks in at 4.3% and only 16 IBU’s and had a distinct cherry pie flavor and aroma but it much more tart.
You’ll have to try it and judge for yourself if this clean beer still makes a good sour. Tapped today at 4PM. (Wed. April 17th, 2013)
Wednesday, April 3, 2013
Not sure if the name Klikken Vat would be better (“Peach Barrel” in Belgium). Anyways this is a Belgian Blonde aged in a Leopold Bros. Rocky Mountain Peach Flavored Whiskey Barrel. The beer is 7.5% and 24IBU’s and has a beautiful oak aroma and flavor. The peach notes are subtle but the fruit is noticed if you mute the oak from your mind. We’ll be having shot and beer specials so you can taste the actual Leopold Bros. whiskey that this was aged in. The Belgian Peach Whiskey will be released at 4PM on Wednesday April 3th.
Wednesday, March 27, 2013
So we haven't had a beer on the Belgian tap for over a week, as I was waiting for the next beer to be ready. Brahmin Dubbel Knowledge is a Abbey-Style or Trappist-Style Belgian beer. The BJCP describes the beer as “A deep reddish, moderately strong, malty, complex Belgian ale” They can be from copper colored up to dark amber and are usually between 6.0% to 7.6% ABV.
Our version comes in at 7.8% and 14IBUs and is served in 10oz Belgian glassware. I made 25lbs of medium-amber Belgian candi syrup from plain cane sugar and added this during the boil. When I was making the syrup it smelled like baked cherries (as in cherry pie), delicious! When the beer fermented, most of this flavor went away, but the color and dark notes stayed. This beer has a pleasantly strong banana ester and surprisingly a lot of body/mouthfeel despite it’s fairly low attenuation (aka, dryness due to the yeast fermenting most of the sugars into alcohol, thus lowering the viscosity of the finished beer).
Commercial examples of the dubbel include: Chimay Premiere (Red), Westmalle Dubbel, St. Bernardus Pater 6, La Trappe Dubbel, Corsendonk Abbey Brown Ale, Grimbergen Double, Affligem Dubbel.
The name comes from the scholar class in the traditional Hindu societies of India and Nepal. The Brahmin or Brahmana are dedicated to attaining the highest spiritual knowledge. I figured after one of these beers you would be feel as if you were attaining a higher level of spiritual knowledge!
Released at 4PM on Wed. March 27th, 2013. Dubbel the fun, dubbel the knowledge.
Tuesday, March 19, 2013
So first there was the English IPA, then the American IPA, then the double and triple IPAs, then the Black IPA and White IPAs, suppose we weren’t done unless we made a PINK IPA! Clint McCaskill is a brewer in the KROC Club and this was his recipe for a collaboration. Made with over 2lb of pink peppercorns per barrel this IPA clocks in at 7.1%ABV and 56IBU. Sort of weak on the IBU side, but we wanted to showcase the peppercorns without over dominating. For those that think it will actually be pink in color, you’ll just have to show up to the release to find out (and congratulate Clint while you are here).
TBR (to be released) on Friday, March 22nd at 4PM at the Brewpub in Olde Town Arvada.