TCBC Beer 101

Saturday evening Sara and I attended Beer 101 at Three Creeks Brewery in Sisters. All in all, it was an enjoyable time. Zach, the head brewer, gave us a small talk and a handout on beer and brewing. It covered what beer is, the ingredients of beer and some details about those ingredients, the Reinheitsgebot and beyond, and beer styles.

Sign advertising TCBC Beer 101

TCBC Beer 101

We also received a taster tray of all 10 of their beers currently on tap and Zach provided an overview of what went into them, how they differed from each other when similar, and what he was trying to accomplish which each one.

TCBC Tap List on Saturday, 9 February 2013

TCBC Tap List on Saturday, 9 February 2013

We also got a tour of the brewhouse and a description of the brewing process from Zach (see pictures below).

Flight of 10 TCBC Beers

Flight of 10 TCBC Beers – In order as listed below, begins in back row left to right

The ten beers were: Knotty Blonde, Stonefly Rye, Ponderosa Pale, Firestorm Red, Hoodoo Voodoo IPA, Fivepine Chocolate Porter, Big Bad Sisters Coffee Stout, Hodag Cascadian Dark Ale, McKay’s Scottish Ale and Raptor Rye IPA.

Knotty Blonde is Three Creek’s version of the “lure ’em away from fizzy, yellow beer” or, as Zach put it, “an alternative to the big industrials.” It uses all Sterling hops, has a nice biscuit aroma and a thin body. Fairly tasty for its style. 4.0% ABV, 18 IBUs.

Stonefly Rye is a wheat beer but with 20% rye malt. It is an unfiltered, cloudy beer with a slight spice flavor. It might make a good transitional beer for those not yet ready for a full on weizen or wit. But, for me, as a fan of those types, while I appreciated the rye, I found it a bit lacking, primarily in its spiciness. 4.6% ABV, 28 IBUs.

Ponderosa Pale, if I heard correctly, uses Cascade, Crystal and Columbus hops. It has a citrus aroma and a grapefruit taste. 5.3% ABV, 50 IBUs.

Firestorm Red, which is hoppier than their regular amber, has a grapefruit and caramel taste. 5.8% ABV, 65 IBUs.

Hoodoo Voodoo IPA uses Centennial and Liberty hops for flavor and aroma and Columbus for bittering. Zach also said it was dry hopped but I did not catch which hops was used in that stage. Aroma and flavor of grapefruit, hops throughout. 6.2% ABV, 82 IBUs

Fivepine Chocolate Porter has 22 pounds of dark chocolate in each 10 barrel batch. Light cocoa aroma. Coffee taste initially, cocoa after warms. 6.2% ABV, 55 IBUs.

Big Bad Sisters Coffee Stout was previously described in this post and was just as tasty this time around. Sara even managed to swap one of her IPAs for another 101er’s coffee stout. 9.2% ABV, 60 IBUs.

Hodag Cascadian Dark has a malt bill like a typical IPA but then adds a couple of de-bittered dark malts. It uses Crystal, Columbus and Bravo hops and is also dry hopped. It has a grapefruit aroma and taste and I liked it a lot more once it had warmed up. 6.4% ABV, 75 IBUs.

McKay’s Scottish Ale uses a different, fruitier, yeast strain, whereas all of their other ales use the same American yeast strain. It uses Maris Otter malt for an earthy and nutty flavor and malted golden naked oats for a “sweet berry” flavor. It has an aroma of fresh baked bread and is fairly sweet. I found it quite tasty but also wishing it was a bit less sweet. I believe it was Sara’s favorite after the stout. 6.3% ABV, 25 IBUs.

Raptor Rye IPA. Sorry but I don’t have a lot of notes on this one. It was hard to hear at this point (see below), I was busy tasting earlier up the list, and I am not a big IPA fan (anymore). Dry hopped. Grapefruit aroma and taste. 6.2% ABV, 80 IBUs.

Barley mill

Barley Mill

Mash tun with the Kettle peaking out from behind on the right.

Mash tun with the Kettle peaking out from behind on the right.

Head brewer Zach and the mash tun with the kettle in the middle and fermenters in the background.

Head brewer Zach and the mash tun with the kettle in the middle and fermentation tanks in the background.

Heat exchanger used to cool the just boiled wort on its way to the fermenter.

Heat exchanger used to cool the just boiled wort on its way to the fermentation tank.

Fermentation tanks

Fermentation tanks

Fermentation tank close-up

Fermentation tank close-up

Bright tank from which beer is bottled or put into kegs.

Bright tank from which beer is bottled or put into kegs.

As I said above, it was an enjoyable afternoon and early evening. But. There was one problem and it was kind of a big one. Before the event started a large group of people had congregated around the pool table and were clearly having themselves a grand time playing pool and socializing. Lots of loud talking, occasional shouting, and high-fiving. Typical bar behavior. But this made it extremely difficult for many at the event to hear what Zach was saying. There was another brewery employee present who was able to take over the discussion at the table nearest the jolly revelers and Zach talked to the table we were at and another. Nonetheless, it was still difficult to hear much of what was said.

I am not sure that anyone is at fault here and as rude as I want to say that group’s behavior was I do not think they had any idea whatsoever that they were bothering anyone. This is certainly something Three Creeks will have to figure out for any future events, though. Either the events will need to move into the restaurant area somehow or, perhaps, the pool table will need to be put off limits during events such as this.

Sara and I had sat about as close as could be to where Zach was so we probably had the least issue with the noise but we still had some problems hearing. I have no doubt that some of the other folks in attendance were far less pleased with the situation. I am not sure what Three Creeks could have done at the time but it is something they will certainly have to consider for the future.

That said, it was a good event and a definite bargain for $10 each as the beer alone would normally cost much more than that.

Thanks again Three Creeks for another enjoyable event! We’ll be keeping our eyes open for an announcement when Zach pulls out the currently barrel-aging stout to blend with next year’s coffee stout. 😀