Cantwell & Bouckaert – Wood & Beer

Wood & Beer: A Brewer’s Guide by Dick Cantrell and Peter Bouckaert

Date read: 17 July – 19 September 2016
My rating: 5 of 5 stars
Challenges: 2016nfc

Cover image of Cantwell & Bouckaert's Wood & Beer book

Paperback, xxiv, 228 pages
Published 2016 by Brewers Publications
Source: Own

This was an excellent book, particularly for the pro brewer, but also for the homebrewer with the cash and fortitude to undertake fermenting and/or conditioning/aging in barrels. Of course, other ways to get wood into beer—spirals, chips, powder, etc.—are also covered.

Contents

  • Acknowledgments
  • Foreword by Frank Book
  • Foreword by Wayne Wambles
  • Introduction
  • 1. The History of the Barrel, or There and Back Again
  • 2. Cooperage
  • 3. Wood & Wooden Vessels
  • 4. Wood Maintenance
  • 5. Flavors from Wood
  • 6. Flavors in Wood
  • 7. Blending and Culture
  • Appendix A: Techniques for Wood- and Barrel-Aging for Homebrewers
  • Appendix B: Wood Primer for Homebrewers
  • Bibliography
  • Index

I utterly recommend this book if you are considering barrel/wood-aging at any level. It can get quite deep at times —but always fascinating—but you only need to absorb small bits as a homebrewer. All in all, a lot of great stuff to be aware of even if you never stick any beer in wood or vice versa. This book will help you gain an even better appreciation of the art of cooperage and that of the barrel-aging of beer.

The bottom line: Every individual barrel [or piece of wood] is its own special snowflake. That is the starting point. Good luck!

This is the 22nd book in my Nonfiction Reading Challenge hosted at The Introverted Reader

McMenamins beer in cans taste-off

As I wrote in my post, “Received: McMenamins cans are here!,” that I would, I did a taste-off between the canned versions of Ruby and Hammerhead from the Edgefield production brewery and those from my local McMenamins Old Saint Francis School brewer, Mike “Curly” White. On the 23rd of August I stopped by OSF and got a growlette (32 oz glass “bottle”) of each.

Picture of coozie, two 16 oz cans of McMenamins beer, a postcard, and a small ornament of Ruby.

On 24 August I compared the two Hammerheads and on 25 August I compared the two Rubys. [First 2 under this link]

Hammerhead Taste-off

“Hammerhead McMenamins Hammerhead label

A classic Northwest Pale Ale and McMenamins Standard. This rich chestnut colored gem is a model of harmony between hops and malted barley. Hammerhead’s signature Cascade Hop nose and intense hopped flavor blend nicely with the caramel tones from the Crystal Malt. This beer has a vocal following; to run out is an unforgivable sin.

Malts: Premium 2-Row, Bairds Crystal 70/80

Hops: Cascade

Original Gravity: 1.056

Terminal Gravity: 1.010

Alcohol by Volume: 6.0%

Calories: 241 per pint”

McMenamins Hammerhead can, 2 snifter glasses and a growler

McMenamins Hammerhead taste-off: Can on left, OSF on right

Old Saint Francis School Hammerhead

Aroma: lightly floral and light melon; caramel and toasted bread crumb.

Color: Slightly opaque golden orange. Light tan head of extra fine bubbles and a couple small fisheyes; decent persistence.

Flavor: “English.” Soft. Fairly complex malt of bread, toast and light caramel for a pale ale. Medium hop flavor which was lightly floral and very light citrus. Medium bitterness.

Mouthfeel: Light chalkiness in finish; finishes semi-dry and then dries out a bit more.

Edgefield Hammerhead

Aroma: very light cattiness when cold; disappeared but then came back, so fleeting cattiness. After warming some: very light tobacco/ashtray and a very light dankness.

Color: Almost clear medium-dark orange. Light tan head of extra fine bubbles and a couple small fisheyes; decent persistence [same head as OSF].

Flavor: almost smoky. Medium hop flavor of very light citrus, pine and some earthiness. Medium bitterness.

Mouthfeel: creamier. Slightly more attenuated. Finishes semi-dry.

More “polished” overall but I think the scales [for me, in this instance] tip to Curly’s version. I like the chalkiness and the malt was more complex. His also did not have some of the odder aromas coming from the canned version.

Ruby Taste-off

“Ruby McMenamins Ruby label

One of our most popular standards, we still make Ruby with the same aims we had when brewing the first batch back in March of 1986: To create an ale light, crisp and refreshingly fruity. Great Western Premium 2-Row and 42 pounds of Oregon-grown and processed raspberry puree is used to craft every colorful batch. Simple but delicious.

Malts: Premium 2-row, Maltodextrin

Hops: Chinook

Fruit: Raspberry

Original Gravity: 1.039

Terminal Gravity: 1.005

Alcohol by Volume: 4.0%

Calories: 170 per pint”

McMenamins Ruby can, 2 snifter glasses and a growler

McMenamins Ruby taste-off: Can on left, OSF on right

Old Saint Francis School Ruby

Aroma: high fresh raspberry. Lightly bready malt almost hidden under the fruit. No discernible hop aroma. Light corn as warms. Once warm got some ashtray on intake.

Color: opaque pink grapefruit with a just off-white head of extra fine bubbles and varied fisheyes and medium persistence.

Flavor: Light corn with a light corn slickness. Raspberry present more in finish than across palate but still low.

Mouthfeel: Medium-bodied. Finishes medium-dry with a medium-low hp bitterness but no discernible hop flavor. Softer than the canned version.

Edgefield Ruby

Aroma: raspberry but more artificial. Very light bread crust. Very light corn in inhale just before sipping.

Color: much clearer than OSF version; almost clear orange-peach with the same head as OSF version.

Flavor: Almost raspberry up front and then a lot in the back.

Mouthfeel: Slightly less body than OSF version. Finishes in middle: kind of semi-dry and semi-sweet at same time.

Raspberry is not my favorite ingredient in beer but I preferred Curly’s version with its much fresher-seeming raspberry aroma and a bit less raspberry flavor. Again, the OSF version was also missing the weird (mostly) phenolic aroma showing up. Those can be fine in an imperial stout, barleywine, old ale, etc. but not in these styles of beer. All in all, it was fairly close but not as close at the Hammerheads were.

After I was done making my notes on the individual Rubys I combined them in a 50/50 mix. The aroma was closer to be fresh raspberry (OSF) than artificial raspberry (can). Color and clarity were in between, of course, and the head was much longer lasting than either version alone (although the mix did get a slightly more vigorous pour). It also had a softer mouthfeel than either. For me, it was the best of both worlds.

Wrap-up

These cans are gorgeous, although I am a bit biased as I adore McMenamins in-house art style. I would say it is fairly close still between Edgefield and Curly here in Bend, although I think Curly’s still got a slight edge where my taste buds are concerned. I do not pretend this is any sort of objective standard or measure. ‘Tis just me.

Thanks again, McMenamins for sending me these beauties!

[Disclaimer: These beers came to me free and unbidden [but appreciated] from McMenamins.]

The role of beer books (The Session #115)

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

This month’s Session is hosted by Blog Birraire (Joan Birraire in Barcelona) and is on “the role of beer books.

“The discussion at hand is “The Role of Beer Books”. Participants can talk about that first book that caught their attention, which brought them to get interested in beer; or maybe about books that helped developing their local beer scene. There’s also the -bad- role of books that regrettably misinform readers because their authors did not do their work properly. There are many different ways to tackle this topic.

The Session has been about books before just once, and it was about those that hadn’t already been written. I believe that their importance for the beer culture makes books worthy for another Session. To participate in the current Session just write a comment down here with a link to the article on -or before- September 2nd, so that I can include it on my Round Up.”

05 September 2016: Update posted below

Being me and being about books this is long and perhaps even rambling. Sue me. I’m a reader, a librarian and a cataloger.

The short version: the role of beer books is education to entertainment, and hopefully a bit of both at the same time, along with any other roles between or on other, orthogonal axes that people may have for any particular book in a time and a place.

First beer books

I doubt that it was my first “beer book,” as I had been collecting beer cans since the age of 12, but I received a copy of Michael Jackson’s The World Guide to Beer, 1st US ed. for Christmas 1978. As I was a 19-year-old US soldier stationed in then West Germany, this is the book that first opened my eyes more fully to the world of beer, as it did for many, many others.

Prior to that I was given a copy of Will Anderson’s, The Beer Book; an Illustrated Guide to American Breweriana, 1st US ed. by my parents for my 16th birthday (1975). Somewhere in and around here I also got copies of The Beer Cans of Anheuser-Busch: an Illustrated History (©1978 so one of my earliest “beer books”) and The Class Book of U.S. Beer Cans (©1982), both new. Somewhere in there I also acquired a copy of The International Book of Beer Can Collecting (©1977).

Of course I read all of these books, some, in particular Jackson’s World Guide, several times.

More Recently

For a long time my interest in reading about beer waned as did my can collecting. I am simply ecstatic that I never got rid of any of my early beer books, unlike many other books over the years or like the vast majority of my can collection that was actively worked on for almost two decades. Too many moves. Too many dollars spent on storage. Most of the cans had gone long before we moved to Oregon, although most were shed over a ~20 year period.

Books Owned

More recently since moving to Bend, Oregon my interest in all aspects of beer has been rekindled. According to LibraryThing—which until now has served as my personal catalog—I own 87 books having something to do with beer or brewing, plus there are a couple that aren’t in as they need manual cataloging and I haven’t yet.

Books Read

My Goodreads account has 118 books on my beer shelf. Bouncing that off of the read shelf I show 74 as read, 1 skimmed, 1 gave up on (had a better version), 1 on pause, and 3 currently being read. Many of those would have come from assorted libraries, both public and academic.

My beer blog

My blog is named “By the barrel; or, the Bend Beer Librarian.” Sadly, I have done a poor job at reviewing all of these books. There are many reasons for that, only a few of which are actually good/legit ones. I always strive to do better although I see seven beer books waiting for reviews on my review-these-damned-books-already (physical) shelf next to my desk. There are of course many more that aren’t sitting here needing reviews. Some of those currently waiting are:

  • Alworth – The Beer Bible
  • Acitelli – The Audacity of Hops
  • Zainasheff & Palmer – Brewing Classic Styles
  • Papazian – The Complete Joy of Homebrewing, 4th ed.
  • Amato – Beerology
  • Dave Miller’s Homebrewing Guide
  • Herz and Conley – Beer Pairing

Others waiting to be reviewed, not directly related to beer but of immense overlap and interest possibly, include:

  • Halloran – The New Bread Basket
  • McQuaid – Tasty

Of course, these are just those books still to hand. ::sigh::

The Role of Beer Books

So what do I consider the “role of beer books”? I may not be much of a reference librarian—my specialty is elsewhere—but as a reader (and a cataloger) that “role” is completely dependent upon the context(s) brought to bear by the reader and cannot really be given much in the way of an answer unless that context is included.

Education

Education is the simple and most relevant generic (and specific) answer. As you can see from just the above list, my personal beer book-enabled education covers a lot of ground from brewing to the history of craft beer to style knowledge to beer and food pairing to almost encyclopedic works and on from there to the revival of craft grain/malt production to the science of taste.

Early spring this year I went on a book buying binge to ensure I had most of the books in the BJCP Judge Certification Program “BJCP Beer Exam Study Guide” [see pg. 3-4] as I was involved in a 12-week tasting exam prep class and hoping to take the tasting exam [I did manage to take it on 23 July and now get to spend a few agonizing months waiting on my score]. I already had quite a few of the books listed but I got almost all of the others, except for the individual style books in the Classic Beer Styles Series from Brewers Publications I didn’t already own.

To backup, my very first beer books were books about beer can collecting and were for both education (history, production) and to see far more of the variety of what was out there (can porn) than I could encounter in my Midwest home town and surrounding environs. Will Anderson’s book is more generally about breweriana and so helped broaden my education beyond cans.

Michael Jackson’s book was given to me just a few months after I had arrived in Europe for my first tour of duty. I knew styles existed, of course, but this book was a real eye opener.

Nowadays my interests are far broader and I have a massive amount to learn! I want to be a competent and confident beer judge. I want to brew beers well that Sara and I like, along with understanding their historical and current cultural contexts. I want to be solid at beer and food pairing. I want to understand how we got to where we are culturally via archaeology, anthropology, ethnology and so on (across cultures). I want to understand as much of the science of brewing as I can. I want to enjoy what I read, at least some of the time. I could probably elucidate many other reasons for a desire to learn about beer and to be entertained by beer writers.

On Bend, Central Oregon and Oregon beer

If you are interested in the beer, breweries, and history of Bend, Central Oregon and Oregon then I highly recommend the following:

  • Jon Abernathy – Bend Beer: A History of Brewing in Central Oregon
  • Brian Yaeger – Oregon Breweries
  • Logan Thompson – Beer Lover’s Oregon: Best Breweries, Brewpubs & Beer Bars

For the larger region but covering Oregon also are:

  • Lisa M. Morrison – Craft Beers of the Pacific Northwest: A Beer Lover’s Guide to Oregon, Washington, and British Columbia
  • Gary and Gloria Meier – Brewed in the Pacific Northwest: A History of Beer Making in Oregon and Washington

All of these books are a bit dated; some more than others. They are either primarily history (Abernathy & the Meiers) or Regional guidebooks (the rest; and the most dated).

“Beer books” is a non-category

I think beer books is too broad a “category” to consider as a whole; as in it isn’t really a category, far too amorphous. In 2013, I gave a talk on beer books during Central Oregon Beer Week and this is how I broke down what I talked about:

Those I addressed:

  • General
  • Beer porn
  • Reference
  • Beer business
  • Historical
  • Breweriana
  • Trivia
  • Regional Guidebooks

Those I did not:

  • Homebrewing
  • Brewing science

No doubt other categories could be named as no doubt some of these could be split further.

The role of a regional guidebook is generally going to be much different than a book of beer porn or one on the business of beer or one on brewing science and so forth. A book of beer can porn serves one role to a collector and another to a student of mid- to late-20th century commercial art.

Conclusion; or, a return

Thus, I am going to say that the role of beer books is education to entertainment, and hopefully a bit of both at the same time, along with any other roles between or on other, orthogonal axes that people may have for any particular book in a time and a place (context).

Update

I have received a few comments regarding the Brewers Publications Classic Styles series. I believe that I could have been a bit clearer in places in my post but let me offer some comments to take or leave as you please.

I believe that the only books I explicitly recommended were under the heading ON BEND, CENTRAL OREGON AND OREGON BEER. All of those are technically historical documents at this point; one always was and a second mostly was. But the first four are still close enough to the present to be useful even if lots of newer breweries are left out. Any other book(s) mentioned I meant to neither recommend nor not; many I would but that was not my point. I was attempting to discuss the role of books from my perspective and not which were good or bad. Perhaps I should have had a small section on the use/role of books that have bad or contested information. That would include pretty much every beer-related book ever written to some extent. The reason I mentioned the Classic Styles series was in the context of acquiring the recommended books to study for the BJCP exams. Clearly I did not believe that those style guides were necessary for my studying.

I am aware that there are some definite issues with the Classic Styles series books. I do not have enough brewing chops to provide much useful critique though, except in the rarest of circumstances and that would still be based on book learning. I do know that some of the “history” is definite bunk. I also realize that they still sell. I have even picked up a couple—all used—as primarily archival documents, if you will. Not necessarily to learn how brew the styles, nor to believe everything written in them—I do that with no book; do you?—but to take them as an artifact of a time and a place.

I do my best not to slog products here—especially those creative endeavors of one or two authors—but rather avoid them or discuss them in a context that hopefully doesn’t entail recommending them. Others far better qualified have addressed the deficiencies on the individual Classic Styles titles and I leave it to them.

I have read several books—some of them fairly new—by big names in the beer world and I thought them either not at all worth the paper they were printed on; there are more older books that fit in that category, thankfully. I gave them a low rating in Goodreads and moved on without writing a review. I do not believe in the “If you don’t have something nice to say …” school of thought but I also see little reason to be an ass for the fun of it. I get excitable enough, which turns me into something of an ass on occasion, that I do not need to pursue it as hobby.

Besides, I have too many outstanding reviews still to be written for books that I do want to recommend to bother writing reviews for ones I find lacking.

I apologize if I failed to pull apart some of these issues but they did not seem particularly pertinent to me in my thinking on the role of beer books at the time I was writing my post. That does not mean they couldn’t have, and maybe should have been, included; or, I could have been clearer about what I was recommending and what I was not. But that was also not my point.

My point is that use of any particular book is up to the individual reader. And while we may or may not be privy to the specific failings of any given book, that too is a part of the context that we need to attempt to bring to it, even before reading sometimes. That is often difficult after reading it. Makes life a little less uncertain to say the least but you should regard pretty much all of your knowledge as potentially fallible and kept open to actual experience anyway.

To decide if a given book is relevant to your own purpose(s) is a critical, complex, and, yes, often fraught undertaking.

That was an awful lot of words to say that “mentions do not imply endorsement.”

Received: McMenamins cans are here!

Picture of coozie, two 16 oz cans of McMenamins beer, a postcard, and a small ornament of Ruby.

Friday I received a package from McMenamins which included their new 16 ounce cans of Hammerhead (NW pale) and Ruby (raspberry ale), along with a Hammerhead coozie, a postcard and a small hanging ornament of Ruby.

How did they know I still collect cans? Had to get rid of so many over the years and after so many moves. I have very few of my old collection left which I started 45 years ago when I was 12. Nowadays, for now, I am keeping one can of every canned beer I have. And, yes, most are packed away from view. Again. And. Still. ::sigh::

I am hoping to get growlettes of both of these beers brewed by our own local brewer, Mike “Curly” White, at Old Saint Francis School to compare and contrast each one to the Edgefield-brewed cans. I have done that in the past when McMenamins has sent me bottles of seasonal releases. I a very lazy blogger and that is a very tad bit of work but it seems worth it and a slightly different angle to me so I like it. So far I believe Curly is ahead on my preferences but I know there was a time or two Edgefield’s bottled versions won out. Always close and always interesting.

According to the postcard, they are available at all 54 McMenamins locations across Oregon and Washington, and are $2.75 each or $10/4-pack. That’s a pretty nice price for 16 oz cans.

Reviews/comparison coming soon I hope.

Beer midlife crisis (The Session #111)

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

From Oliver Gray at Literature and Libation who is hosting this month’s Session on Surviving a Beer Midlife Crisis:

I think that’s true about a lot of bloggers and beer writers. Some may work directly for breweries or distributors or behind the till in a beer store, but a lot of us toil in vocational worlds apart, spending our free time and free dollars on what can only (by definition) be called a “hobby.”

Recently, I’ve found my interest in said hobby waning. The brilliant luster of new beers and new breweries looks now, a few pounds heavier and a bunch of dollars lighter, more like dull aluminum oxide.

The thing I have embraced so fully and spent so much time getting to know and love, suddenly seems generally, unequivocally: meh. It’s like I’ve been living a lie, and everything I’ve done is for not. I’m having a beer mid-life crisis, yo.

Maybe it’s the politics of purchasing or selling. Maybe the subculture has peaked. Maybe this is the natural progression of a hobby that has no real tie to the industry behind it.

Maybe I’m way off the mark, and this whole thing is just a figment of my imagination.

But I’m willing to bet it’s not. All that talk of beer bubbles might prove true, but instead of a dramatic *pop* we’ll might see a slow deflation followed by a farting noise as some of the air leaks out and the hobbyist move on the spend their time and dollars elsewhere. It’s impossible to see the future, but if my fall from rabid beer fanboy to dude-who-drinks-beer-and-sort-of-wants-to-be-left-alone is indicative of a trend, I’ve got some signs to make a doomsaying to do.

What say you?

This topic really spoke to me when I first saw it shortly after it was announced.

I have been feeling something is ‘off’ in my beer drinking and the culture around that for a while now. One might say something has been troubling me but I had no real idea what that was.

I reread the prompt before heading out on a road trip to a beer fest last weekend and just let it gestate way in the back somewhere. I read it again Monday morning so I could do the same on a shorter timeframe as I was heading out to do some weeding. All of a sudden I was writing down some good thoughts before I even got out the door.

A large part of my problem has been, and still is, a matter of reconciling what I want my beer drinking world to look like and what it actually does; limited storage, limited funds, very few occasions our drinking friends and us can get together, and other real world (and, admittedly, first world) problems. Major improvements have been made in attitude and some expectations have been adjusted, yet some of the core issues remain, especially limited time to drink with friends (and we all have a lot of beer that needs drank). Nonetheless, some peace has been made.

Still. Some things are nibbling at the back of my mind. Perhaps I have identified one of them. Here’s my current thoughts on my beerlife crisis, with a bit of a setup.

Since August 2012 I have lived in a beer heaven, Bend, Oregon. There is almost too much availability; certainly more than enough choice. Except for the large number of things not distributed here; including lots of other Oregon beer. 😉

I live in a town of 80,000+ and we have over 20 breweries with a total of 28 in the immediate Central Oregon region, with more on the way. I can not think about most of them on a routine basis and just mainly concentrate on the top five or six that I prefer. Life is that good here [see sidebar of Jon’s blog for a list]. I am not trying to brag but to simply express how freaking blessed we are here.

I started using Untappd on moving here. I currently have 2169 unique check-ins. Once I hit 2500 I’m not sure I’ll continue using it to track them. I may though as it the best, at-hand, tool I have to see if I had a beer previously and what I thought of it. That is a big part of trying to engineer my tasting experience towards only drinking better-than-average beers.

Besides the above issues, which seem perennial, I have come to realize that the issue  is that I’m pretty much over tasting different beers simply for their own sake, and perhaps seeing that number of ‘uniques’ go up. And now, while I’m still happy with a very wide variety of beers, new or not, I want good all of the time; my definition of “good,” not yours. 😉 I don’t want just different. That was never a major motivator but it certainly did play a role for a while.

Button from 20th Annual Legendary Boonville Beer Festival

Button from the 20th Annual Legendary Booneville Beer Festival

As I mentioned, I went to a beer fest last weekend, the 20th Annual Legendary Boonville Beer Festival put on by Anderson Valley Brewing Co. I went for the adventure and because I love some of Anderson Valley’s stuff and at the brewery I could get mostly stuff I haven’t had as it is not distributed, or certainly not up here. But that’s not enough anymore for my limited time and travel/fest budget and there are still several other fests we would love to attend.

Anderson Valley Brewing Company taplist

Anderson Valley Brewing Company taplist

03Tent

Home for my friend and me for two nights. [Windy when I took this photo.]

06FirePit

Someone’s extremely cool beer fire pit during an evening camp walkabout, which we did both Friday and Saturday evenings. Bahl hornin’!

08CampMtn

A small part of camp and the surrounding mountains.

09Fest

One small corner of the fest.

There were lots of beers, scores from breweries I had never even heard of. But it was almost all normal production/“standard” beer. Some were tasty; few needed to be poured out. But mostly meh. I did, though, drink several exquisite beers back at camp with the other five guys I was with.

Firestone Walker Anniversary XIII-XVI. Filled a big space in my love of FW anniversaries. [Friday]

Firestone Walker Anniversary XIII-XVI. Filled a big space in my love of FW anniversaries. [Friday]

Three amazing New Glarus fruit beers. Simply incredible! [Friday]

Three amazing New Glarus fruit beers. Simply incredible! [Friday]

The Rare Barrel No Salt [Saturday]

The Rare Barrel No Salt [Saturday]

Libertine Pepe Le Pluot [Saturday]

Libertine Pepe Le Pluot [Saturday]

12Libertine2

The back side of the Libertine. An absolutely gorgeous presentation on both sides. [Saturday]

13FarmhouseNoir

Sante Adairius Rustic Ales Farmhouse Noir (Batch 3) [Saturday]

Our own Bend Brewfest has been like that for me since our second year here. Just an awful lot of decent stuff. Meh. I am very glad that I went to Boonville, though. Despite the mostly mediocre quality of beer at the fest—that was only four hours—there were excellent beers and people throughout the weekend. And I got to see large parts of my country that I had never seen. So beer fests are fraught in their own way but we will continue to be selective as we refine what we want out of them.

Mt. Shasta

Mt. Shasta, California

Redwoods

Redwoods

Map of a small portion of our trip

Map of a small portion of our trip

Northern California coast

Northern California coast

Paul Bunyan and Babe and his big blues ... Oh. Wait.

Paul Bunyan and Babe and his big blues … Oh. Wait.At Trees of Mystery, Klamath, California

On the flip-side of any ‘crisis,’ I am extremely excited about new hop profiles that are emerging, whether based on new hops or on brewers learning to use hops differently than the recent past where it was mostly about bittering. I am here referring to mostly hop-forward beers like pale ales, IPAs, etc. But then, some of these hops and associated techniques can probably help create some amazing hop profiles in many non-hop-forward beers too. This is probably the thing I am most excited about in the beer world right now.

Thee beer world is all business and that can take its toll sometimes. Then again, so can movements. I am going to drink mostly local and mostly craft but you better believe I bought a 6-pack of 10 Barrel Cucumber Crush in cans because I could. I might never buy one again but I couldn’t let the absurdity of the availably of that beer in that way pass me by. I may well, though, buy it a can at a time in the future [six was too many to keep fresh]. The wife absolutely loves, and I appreciate, Goose Island Bourbon County beers and we will drink some of those in the future, especially as we have a fair few in our cellars.

The main point is my beer world is still evolving, as it has since I took my first sip four decades plus ago, and I wouldn’t have it any other way. Not everything is perfect but I am working to accept some things that simply are, and to shift focus and priorities in other directions to keep me interested.

Whether or not I have something like BJCP certification to work towards I will continue to read about beer history, the making of beer, the consumption and packaging of beer, and so on. I am also beginning to home brew; ok, still collecting equipment and I need to help my friends more often but that’s about as fraught an issue as getting together to drink so …. I certainly hope to be brewing by late summer here. Still need to acquire a few pieces and get my kettle modified.

To wrap up this rambling: things are evolving as they always have, I have amazing beer close at hand, I am beginning to brew myself, attitudes are being adjusted, realities are being accepted, I see emerging trends in beers that I am excited about, and, most importantly, I am still learning. I ain’t got no stinkin’ crisis.

Hennessy, et al. – The Comic Book Story of Beer

The Comic Book Story of Beer: The World’s Favorite Beverage from 7000 BC to Today’s Craft Brewing Revolution by Jonathan Hennessy and Mike Smith (story), and Aaron McConnell (art)

Date read: 13-14 March 2016
My rating: 5 of 5 stars
Challenges: 2016gnc 2016nfc

Cover image of The Comic Book Story of Beer: The World’s Favorite Beverage from 7000 BC to Today’s Craft Brewing Revolution by Jonathan Hennessy and Mike Smith (story), and Aaron McConnell (art)

Paperback, 173 pages
Published 2015 by Ten Speed Press
Source: Deschutes Public Library

I quite enjoyed this. It strikes a kind of middle ground historically. Seeing as it is a comic book, it can only be kind of simplistic and not very nuanced. It’s history won’t appeal to Ron Pattinson or anyone as historically minded as that but it does better than many other books.

[That is a hat tip to Mr. Pattinson, by the way, but most folks have little time or patience for the actual nuances of history; especially beer history. I am currently reading his Porter! and just ordered his book of vintage homebrew recipes. Porter! is lengthy and not the most coherent narrative since it is a large collection of blog posts but the facts coming out in it are incredibly interesting. Can we talk about the amount of porter shipped to India versus so-called IPA, perhaps? Very intriguing reading, indeed.]

Contents:

  • Introduction: The World’s Favorite Beverage
  • Chapter One: Beer in the Ancient world
  • Chapter Two: The Brewing Process
  • Chapter Three: Dark Ages and Medieval Beer
    • Meet the Beer: Lambic
    • Meet the Beer: Dubbel
  • Chapter Four: The Hops Revolution: Beer Becomes a Commodity
    • Meet the Beer: Bock
  • Chapter Five: Empire and Industry: Beer Goes Big
    • Meet the Beer: Porter
    • Meet the Beer: India Pale Ale
  • Chapter Six: Science and Politics Transforms Beer—Beer Goes Stale
    • Meet the Beer: Pilsner
  • Chapter Seven: Prohibition and Homogenization Blues: Beer Goes Stale
    • Meet the Beer: American Lager
  • Chapter Eight: Drinking on the Shoulders of Giants: Beer Today
    • Meet the Beer: American Pale Ale
    • Meet the Beer: Belgian Wit
  • Acknowledgments
  • Index

Porter named for porters “This new/old product was named for the most common working-class profession in London: that of porters, who carted heavy things around town.” 93

IPA:

“India Pale Ale (IPA) seems to have evolved from aged, or stock, ales brewed on country estates and popular with the 18th-century English gentry.

Brewed to a high strength from lightly kilned malt and aggressively hopped, these beers were well suited for export. They matured in the cask on the way to India. There they were enthusiastically enjoyed—chilled—by upper class merchants and civil servants.” 97

Gets the class issue right [see Pattinson, Porter! for information on porter versus what became IPA in India] but no mention of the larger amount of porter exported for the troops. Also, troops beer most likely not chilled.

On page 28 we get some serious WTF?! action.  Ninkasi, etc. brewsters mother’s milk buxom women in ads in a claimed causal sequence, which is actually fairly correct but such a sad statement on mankind, or at least on advertising (but I’mma step away from advertising real quick-like).

Panel 1 “Shamhat, Ninkasi, Sekhmet…

…not for nothing do these female figures keep turning up in ancient beer stories.”

Panel 2 “For nearly all of beer’s history, brewing and serving has been an almost exclusively female enterprise!

Brewing was something done in the kitchen: traditionally the woman’s domain.”

Panel 3 “Beer is also nourishing—like a mother’s care, like a mother’s milk.”

Panel 4 “And this is precisely why, the world over, buxom women continue to be used to market beer.” 28

Just WTF!? This is how we celebrate women? Goddeses brewsters mother’s milk buxom women in ads.

Just below those four panels we get two more regarding Old Testament beer references:

Panel 5 “The Hebrew word Shekar—related to the Babylonian term shinkaru, meaning “beer”—makes many appearance in the Bible.”

Panel 6 “In the book of Numbers, Yahweh tells Moses that the Israelites should sacrifice about two quarts of beer a day to their god:

In the holy place you shall pour out a drink offering of [beer] to the Lord.

For other biblical mentions of beer see Proverbs 31:6, Isaiah 5:11, 24:9, and 28:7, Proverbs 20:1 and 31:4, and Ecclesiastes 11:1.” 28

I don’t believe any of those others are positive references, except perhaps the one in Ecclesiastes but it is so vague …. As the text says, “It’s very possible that many academics who have worked to translate the Bible expunged from it all mention of beer.” 29 Religious scholars and theologians, perhaps. While they are scholars (better choice of word to use, imho), “academics” seem a little broad. Nitpicky. Yes. Also, why no full citation to the Numbers verse? Biblical citations are extremely easy and the others are complete.

A point is made on page 123 that I had never considered: Lots of Americans away fighting in WWI during the run-up to Prohibition. 123

US involvement in WWI: 6 April 1917 lasted until 11 November 1918

Prohibition in the US was from 1920-1933, and several years longer in places like Oregon and Washington.

“A resolution calling for a Constitutional amendment to accomplish nationwide Prohibition was introduced in Congress and passed by both houses in December 1917. By January 16, 1919, the Amendment had been ratified by 36 of the 48 states needed to assure it passage into law.” [Wikipedia article on Prohibition in the United States]

Thus, only a part of the story, to say the least.

All in all, it was a pretty good book. Most of the things that bugged me were quite small. Recommended.

This is the 22nd book in my 2016 9th Annual Graphic Novel/Manga Challenge Sign-Ups

This is the 17th book in my Nonfiction Reading Challenge hosted at The Introverted Reader

McQuaid – Tasty

At my main (or at least, older) blog, habitually probing generalist, I posted a review of John McQuaid’s Tasty: The Art and Science of What We Eat.

I highly recommend it, especially for anyone seriously tasting (and/or judging) foods and beverages, and also anyone interested in the (almost) newest science of flavor, taste and aroma.

Contents:

  • 1 The Tongue Map
  • 2 The Birth of Flavor in Five Meals
  • 3 The Bitter Gene
  • 4 Flavor Cultures
  • 5 The Seduction
  • 6 Gusto and Disgust
  • 7 Quest for Fire
  • 8 The Great Bombardment
  • 9 The DNA of Deliciousness
  • Acknowledgments
  • Notes
  • Bibliography
  • Index

Broken Top Bottle Shop & Ale Café changing (some) hands

Wednesday, March 16, via the Facebook group Broken Top Bottle Shop Friends, I learned that two of the original four partners in BTBS will be shortly selling their share to the other two.

Diana Fischetti and Andy Polanchek are moving on and leaving the beloved bottle shop and restaurant in the capable hands of Jason and Jennifer Powell. We love all four of these folks and this is kind of bittersweet for us.

Photo of the four original partners in Broken Top Bottle Shop & Ale Café

Picture of Broken Top Bottle Shop & Ale Café owners & partners shortly after they opened. L-R: Jennifer Powell, Andy Polanchek, Jason Powell, and Diana Fischetti. Picture credit believed to belong to Gina Schauland.

We first went to BTBS in May 2012 just three plus months after they opened when we were here for Sara’s interview. We moved just up the College Way hill from them in August 2012 and commenced to being regulars. Let me just put it this way: On Untappd I have 455 checkins at BTBS. Our good friend Ryan has 302 and my lovely wife (who started using Untappd way after me) has 116. We are the top three. [At our own home location I have 714, she has 142, and Ryan has 100.]

We used to live at the other end of the street which was just over 1 mile, with a fairly significant hill. The way down was easy. One earned their beer and food with the walk back home. Almost entirely uphill. We have since moved somewhat across town but nowhere else is close for either of us on checkins. The next two would be Platypus Pub and Deschutes Bend Public House, which both around 160 checkins for me [versus 455].

This is our place. I wrote about them in the Oregon Beer Growler. [PDF: November, 2013, p. 18] I talk and write about them frequently. I even have a TextExpander shortcut for “Broken Top Bottle Shop & Ale Café.” Most of my browsers, at home or work, “know” that “b” typed in the address bar means “http://btbsbend.com/“ so I can check either or both of the tap list and specials menu.

I stopped by there Thursday on the way home from work to do some business with a local brewer friend. Got myself a converted half barrel to use as a mash tun and boil kettle. Stoked! But I saw both Jason and Jennifer (separately) and they are stoked to move on to this new phase. “Team Powell” is on the way and looking forward to maintaining their place and the community, along with bringing us new things. We are excited.

Friday evening was also the “Sail Away Party” for Andy and Diana during the Stone tasting. We went down for dinner and beers after I closed up the Barber Library at 5 pm. Thankfully we got a few minutes to chat with both of them. They aren’t leaving us right away and have some irons in the fire, so to speak, so we’ll be looking forward to seeing where this next phase goes for all of them and the shop.

We want to extend our heartfelt good wishes to Diana and Andy in whatever comes next in their lives. Cheers, friends!

Strong – Brewing Better Beer

Brewing Better Beer: Master lessons for advanced homebrewers by Gordon Strong

Date read: 09-19 February 2016
My rating: 5 of 5 stars
Challenges: 2016nfc

Cover image of Strong's Brewing Better Beer book

Paperback, xvii, 316 pages
Published 2011 by Brewers Publications
Source: Own

This was an amazing book and it has vaulted to the very top of the list of homebrewing books (as far as I’m concerned) for anyone beyond ultimate beginners. I intend to get very good use from this. Strong writes that it’s meant for advanced homebrewers but as Michael “Musafa” Ferguson writes in the Foreword:

“Gordon would say that this is for the experienced home brewer already brewing all-grain recipes. I say that this book is a book for anyone who has ever contemplated or attempted homebrewing, from the newbie looking in through the window to the professional brewer who has returned to his or her roots, not unlike what I have done” (xiv).

I think the author of the foreword makes the more accurate assertion, although I disagree with the whole “anyone who has ever contemplated …” claim. I believe it would be a bit overwhelming for them. But it is for anyone else with almost any amount of experience, and especially if any of that is with all-grain.

Highly recommended for everyone except those who have only contemplated trying brewing, and somewhat reluctantly for those who have only done extract brewing.

[I finished this book a month ago. I would prefer to write the review that this book actually deserves but I am seriously backlogged on book review writing and want to get something out. I guess I am telling myself that I will revisit the review and improve on it, just as I intend (and already am) revisiting the book. Perhaps I can give you enough of an overview to make a decision whether it is for you or not; that is kind of the idea anyway.]

With that in mind, I have provided the outline of each chapter at one step below the chapter heading so that you may gauge the book’s coverage. Keep in mind, there are a couple levels below many of those headings also.

Contents:

  • Acknowledgements
  • Foreword
  • Introduction
  • Part I: Philosophy
  • Chapter 1. The Philosophy of Brewing
  • Part II: Mastering Your Craft
  • Chapter 2. Mastering Techniques
  • Chapter 3. Mastering Equipment
  • Chapter 4. Mastering Ingredients
  • Part III: Applying Your Knowledge
  • Chapter 5. Evaluating Your Own Beer
  • Chapter 6. Envisioning Your Beer
  • Chapter 7. Troubleshooting
  • Chapter 8. Finishing Beer
  • Chapter 9. Competition Brewing
  • Chapter 10. Conclusion
  • List of Recipes
  • Index

Foreword [by Michael “Musafa” Ferguson]

I liked several things Ferguson said. The first is in relation to book forewords and does go on just a bit more for a little more clarity but this excerpt is what you get. The others are more directly about the book in hand.

“There are basically two reasons to read a foreword. You have either already bought the book and are looking to get everything out of it you can, or you are contemplating buying the book and are looking for insight into whether or not you should spend the money.” xiii

“This book, however, is not a how-to book; it’s a “do you want to” book.” xiii

“This book is just like having a mentor.” xv

“This book flows along the lines of analogy, technique, and practice.” xv

Introduction

  • Blown Up, Sir
  • The Journey Is the Reward
  • Structure of This Book
  • Using This Book
  • But Why Nothing on Extract Beers?

The recipe for Old Draft Dodger, an English Barley Wine [p. 3], gave me a solid slap upside the head in full acknowledgment of how large a mash tun I need. And since my mash tun will also be my boil kettle—am going to use Brew in a Bag—that was a good and solid bit of info. I had been working with estimates of 25 lbs but this uses 30.25 lbs of malt + 1 lb muscovado sugar [yields 8 gal to boil down to 6 gal]. Thus, this was a critical equipment and process control point, for me, which I will discuss in a bit.

There is a fair bit in the intro but mostly Strong lets us know what he isn’t about and a touch of what he is attempting to be about. In the process, he gives the authors and texts he turns to in a pinch or otherwise necessary, as he does throughout the book. Pay attention as he tells you exactly who he turns to for a topic.

What the book is not

  • “isn’t a textbook or a purely technical brewing book.”
    •     SEE brewing reference textbooks – “De Clerck, Kunze, Narziss, Briggs, Bamforth, and Lewis.” 5
    •     more towards homebrewers SEE Fix and Noonan 5
    •     “online technical studies by A.J. deLange and Kai Troester that describe practical experiments, ….” 5
  • “isn’t a scholarly study; …” 5
  • “is not a recipe book, but I provide many of my award winning recipes.” 6
    •     illustrate points & add color
    •     “If I’m looking for a new recipe, I often look at books by Zainasheff/Palmer, Noonan, or the Classic Styles Series published by Brewers Publications.” … “If I’m looking for ideas on formulation, I’ll look to Daniels and Mosher.” 6
  • “is not a basic brewing book and it doesn’t discuss extract brewing at all; … … won’t teach you how to get started brewing or give you step-by-step procedures for bsic brewing processes.” SEE Palmer, Korzonas 6

What the book is

“What this book does is fill an unaddressed niche in homebrewing literature. It describes how to think about brewing, how to select and apply proper techniques, and how to continue to learn and develop your own brewing style.” 6

Stories, recipes, and anecdotes are used to illustrate points, analogies (and other influences) will be used liberally, and he states strong opinions based on his experience. [quasi-paraphrase] 6

Part I: Philosophy

Chapter 1. The Philosophy of Brewing

  • Everyone Has a Story
  • Channeling Influences [Write out your own]
  • Mastering Skills [On what it means to be a master]
  • Developing Your Own Style

“Think about your own style being your framework for brewing. You’ll find out the details as you learn and grow in your abilities. Select the tools and methods you want to use and learn. Work towards mastering a core set of skills that let you make the beer styles you enjoy most. …” 23

“Reconsider what you are able to do whenever you make modifications to your system.” 23

Part II: Mastering Your Craft

“In the next three chapters, I will review the stages of brewing, the choices to make, identifying the critical control points, and what your choices will imply later.” 25

Books for all-grain knowledge:

“My favorites are John Palmer’s How to Brew and Greg Noonan’s New Brewing Lager Beer. Noonan’s book is more advanced and is really a great reference text. I also like Al Korzonas’ Homebrewing: Volume I as a source  of useful information, although it doesn’t cover all-grain brewing. For a person first learning to homebrew, I still like Dave Miller’s Homebrewing Guide. All of these books have given me information that I still use today.” 25-6

Some of the things that will come up in the next several sections are control points [e.g., single-infusion mash], decision points [e.g., lautering options], techniques of interest [to me], and critical process/system decisions [e.g., moving liquids]. These are strewn throughout the book and add immense value to Strong’s clear system thinking.

Chapter 2. Mastering Techniques

  • Transforming Grain
  • Mash Temperatures, Final Gravity, and Maltsters
  • Step Mashing for Attenuation Technique
    • Tripwire–Belgian Tripel (recipe)
  • Decoction and Tannins
  • Hochkurz Double Decoction Mash Technique
    • Procrastinator Doppelbock (recipe)
  • Step and Decoction Mashing Techniques Combined
    • El Hefe German—Hefeweizen (recipe)
  • Cold-Steeped Roasted Grains Technique
    • Headlights On Sweet—Stout (recipe)
  • Unusual Technique: The Overnight Oven Mash by Joe Formanek
  • Lautering
  • Part-Gyle Technique Producing Two Beers
    • Seven-Year Itch—English Barley Wine (recipe)
    • Session Slammer—Northern English Brown Ale (recipe)
  • No-Sparge Technique
    • Pride of Warwick—Strong Bitter (recipe)
  • Managing the Boil
  • Intentional Caramelization Technique
    • Gunn Clan Scotch Ale (recipe)
  • Using Hops
  • First Wort Hopping and Late Hopping Techniques Combined
    • Avant Garde–American Pale Ale (recipe)

An example of control points [for single-infusion mash] under Transforming Grain:

  •     mash temperature
  •     rest time
  •     mash thickness
  •     mash pH [measured at mash temp; NB: pH is temp dependent; generally regulates itself] 33-34

Lautering Options are a [decision point]

“The method used to get the wort into the kettle is a decision point for the brewer: Will sparging be used, and if so, what technique? We examine the techniques of continuous sparging, parti-gyle sparging, batch sparging, and the no-sparge method.” 50

Some decision points under Using Hops are:

  •           Varieties to use
  •           Form of hops
  •           How much of each
  •           Techniques used during/after boil 65

All-Late Hopping [technique of interest]

“In a nutshell, the techniques involves adding all your hops within the last 20 minutes of the boil, adjusting your amounts to compensate for the reduced utilization.”  … You will want to watch out for excessive vegetal and grassy flavors coming from the increased hop material (as weel as the volume loss due to absorption). The advice to keep your total hop bill to less than 8 ounces (227 grams) per 5-gallon (…) batch still applies.” 66

Chapter 3. Mastering Equipment

  • Matching Equipment to the Task
  • Learning Your System
  • Optimizing Your Brewing

“In order to be a great brewer, you have to learn your brewing system in detail and make it your own. You have to know its strengths and weaknesses and how it responds to different brewing conditions.” 75

“The major topics in this chapter are selecting your equipment, learning your system, and optimizing your brewing.” 75

Matching Equipment to the Task tells us to:

“Start with what you need to accomplish, then find devices to best meet those needs.” 76

“Consider your equipment selections along with your process choices.” 76

“In this section, I’ll walk through the common brewing tasks that require equipment and discuss alternatives and tradeoffs. 76

This section is most valuable for brewery planning. I am really happy that I have read this before I finalized my ideas on what I think I am doing. Nothing changed except I feel better prepared and better educated/validated in my decisions. I appreciate that. [I have read quite a few how-to-brew books. This one works for me.]

To give you some idea of the further breakdown and amount of information covered by Strong, Matching Equipment to the Task covers all of the following: Measuring Ingredients, Crushing Grain, Moving Liquid, Managing Heat, Mashing, Lautering, Boiling Wort, Chilling and Separating Wort, Fermenting and Conditioning, and Packaging.

Moving Liquids under Matching Equipment to the Task brings in the most important decision, per Strong, as to system design:

“Water and wort have to be moved between vessels during brewing. This is generally accomplished manually, with gravity, or with pumps. To me, this decision, along with the number of brewing vessels, is what drives the overall design of your system.” 79 [critical process/system decisions, emphasis mine]

“The phases of this that are important in this step are how water gets into the hot liquor tank, how brewing liquor is added to the mash tun, how sparge water is added to the mash tun, how the outflow of the lauter tun is directed to the kettle, and how the boiled wort is moved to the fermenter.”  79

Learning Your System contains a massive amount of useful advice, again, especially still validating your system design.

“Think of systems in abstract terms, like black boxes with inputs and outputs. … This is the systems approach for managing complexity; it allows you to learn the system a piece at a time.” 89

Some of the key things to understand about your system: The range of anything that can be adjusted, How those changes affect the outcome of each step?, …. 90

Some examples of process control points: How accurate are your thermometers and other instruments?, …, When step mashing, how do I increase temps? Direct fire, how long continue to rise after cut-off? Responsiveness of thermometer?, …, What is my evaporation rate?, How much loss do I have from final boil volume to initial fermenter volume, and from initial fermenter volume to final finished beer volume? Also from mash volume to IFV, …, In general, how many pounds of grain needed to hit different gravity targets?, …, What kinds of techniques are possible on my system? How difficult are they to perform? 90-93

Not all control points are of equal importance; focus on those that make a big difference first. 94

Optimizing your Brewing

“…, since the difference between a competent brewer and an expert brewer is often measured in how efficiently and effectively they perform the same tasks.” 94

“… internalizing the techniques and processes so that thoughts and desires are more directly translated into actions and outcomes.” 94

“Some of this mastery comes through simple repetition and understanding of processes and techniques we’ve previously discussed, while executed on your particular system. However, other parts involve changing the way you think and plan your brewing, and how you approach tasks.” 94

Planning Your Brew Calendar under Optimizing your Brewing

Provides several reasons why to plan out your brew calendar, including the most obvious … have a beer available for a certain date but there are others. 95

Planning Your Brew Day, also under Optimizing your Brewing, provides reassuring ways to think about planning out your brew day, even if you’ve never done it on your own before.

  • Think like a chef; do the prep work before cooking. Mise en place, having all that you need to cook ready and waiting. 96
  • Start with breaking down all of the steps. Think about order, equipment needed, ingredients needed, time required.
  • What consumes the most time? If can start longest task first you may shorten the brew day.
  • “Critical path,” from project management : the sequence of dependent tasks that must be completed to get the job done on time. ID the minimum time needed to complete a complex project involving multiple tasks.”
  • Checklists help to not forget certain tasks 97
  • Have extra consumables on hand in case run out : extra propane, DME or LME, …
  • Pay attention during brewing sessions and take notes of things to improve in future; sticking points, etc.
  • Prioritize tasks also; where do I need to focus my energy and attention? 98
  • Avoid wasted effort by understanding the end-to-end process of brewing, and what decisions drive the quality of my final beer.
  • Now, how can I extend this critical path planning if add a 2nd or 3rd batch?
  • “Finally, remember that brewing is often a series of small course corrections.” 98

Chapter 4. Mastering Ingredients

“I’m going to focus on how you categorize, characterize, differentiate, and select each of these types of ingredients.” 103

“The goal is for you to be able to choose ingredients that allow you to brew what you want, to be able to understand cause and effect and how ingredient choices affect the finished beer, and to be able to evaluate new products …” 103

“For each of the types of ingredients I’m discussing, I provide some background on the key points you need to know to properly work with them. I’ll also share the selections I’ve made, and how I approach using these ingredients.”103 His selections are in the So What Do I Do? sections under all of the individual ingredients.

  • Assessing Ingredients
  • Malt
  • Adjuncts
  • Hops
  • Yeast
  • Water

Part III: Applying Your Knowledge

Chapter 5. Evaluating Your Own Beer

  • Understanding Beer Styles
  • Developing Your Palate
  • Critically Assessing Your Own Beer

Chapter 6. Envisioning Your Beer

  • Basic Beer Math
  • Recipe Formulation
  • Adjusting Balance
  • Avoid Clashing Flavors
  • Recipe Formulation Examples
  • Conceptualizing New Styles

Chapter 7. Troubleshooting

  • Detecting Beer Faults
  • Technical Brewing Faults
  • Style-Related Faults

Chapter 8. Finishing Beer

  • Factors Affecting Beer Stability
  • Conditioning
  • Lagering
  • Clarifying
  • Carbonation and Packaging
  • Final Adjustments
  • Blending

Chapter 9. Competition Brewing

  • Brewing for Quality
  • Brewing for Quantity
    • Three Beers From One Base Beer by Steeping Specialty Grains
    • Two Beers From One Mash, Using Different Yeast
    • Making a Fruit Beer Using Mead
  • Winning BJCP Competitions

Chapter 10. Conclusion

  • Expanding Your Knowledge
  • Staying Current
  • Final Advice
  • Staying Alive

My conclusion

Highly recommended for everyone except those who have only contemplated trying brewing, and somewhat reluctantly for those who have only done extract brewing. I have already gained immense benefit from this book and intend to get even more from it. It has been a blessing in planning out my brewing system and processes.

You know? This may be all you’re getting review-wise for this book. I would much rather spend time making this book useful to me than telling you about it. As you can probably tell, my notes aren’t even fully typed up as I decided to invest in the reading first.

You ought have enough to go on to decide if it is of use to you. You can also attempt to look at it at a bookstore–new or used–or see if your library can get it for you, which I deem as highly likely. Then buy a copy! Or buy your library a copy, if you can.

This was actually the 11th finished nonfiction book I finished this year but it is the 14th review written and posted.

This is the 14th book in my Nonfiction Reading Challenge hosted at The Introverted Reader

BrewJacket Immersion Pro Fermentation Temp Control

Homebrewers and potential homebrewers, do you live in an apartment, small house or other constrained space, like I do? Do you want to take your fermentation temperature control to another level but but don’t have room for a dedicated refrigerator or freezer? Are you OK with ales but need better cooling for lagers? If any, or all, of those things are true for you then please consider backing the BrewJacket Immersion Pro on Kickstarter.

Photo of BrewJacket Immersion Pro in a carboy in someone's living room

*All images courtesy of and property of BrewJacket*

I am a budding home brewer with some serious space constraints among other things. We live in a small house and already have two temperature-controlled refrigerators for cellaring beers and have no more room for a fermentation fridge. And seeing as we need more cellaring space neither of those will be converted to brewing use. But I do have a spare small shower in a second bathroom that would be perfect. Most of the winter it has been sitting at 60° F but it will warm up come warmer weather. I clearly need better temperature control to undertake brewing.

The BrewJacket Immersion unit has been around for a couple of years now but was so far restricted to cooling only. Their new, upgraded version which will both cool and heat to 35° F from ambient temp is currently being funded on Kickstarter. There are still 9 days left and they are just under $11,000 away from the $65,000 goal.

I backed the project at the No Wait Carboy level in which, if funded, I will be sent a current BrewJacket Immersion cooling-only unit in April and then be sent an upgrade [new circuit board] in September that will allow both heating and cooling.

How it works: It consists of a “highly insulated, waterproof, beer-proof, heavy duty jacket” and the rod which goes into your fermenter with the solid-state cooling (and heating) system connected to that.

Photo of rod and control unit lying on side

Now this unit isn’t exactly cheap but it does solve serious space issues for many of us, along with replacing that fridge or freezer and dual-stage temperature control and heat source which would be needed otherwise. They are compatible with over 20 different fermenters, with more coming, and work with 5-gal batch sizes.

Photo of two different styles of fermenter both jacketed and unjacketed

Here are a couple reviews of the cooling-only unit:

If this might solve some of your homebrewing issues then please consider backing the Immersion Pro on Kickstarter. I truly need this device if I hope to start homebrewing this year. Thanks.