SMaSH beers (The Session #125)

This month (July 2017), I am hosting The Session #125 on the topic of SmaSH beers.

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

This is my post on the topic, along with an initial recap of what I said in my announcement post.

Recap of Announcement

Our local, annual SMaSH Fest, part of Central Oregon Beer Week, happened two weekends ago [May 27th]. Sadly, I missed it this year due to a bout of illness. When considering whether I was going to make it or not, I jokingly asked myself if single malt and single hop beers can be considered a “thing” (trendy, etc.) until we have coffee-infused, barrel-aged, and fruit SMaSH beers. Maybe we do; I have not seen them yet though.

I will hopefully have brewed my first batch of beer—ignoring that attempt in Belgium in the early 1980s—between this announcement and The Session itself and, wait for it, that beer will be a SMaSH beer. It will be an all-Oregon, not too hoppy American pale, if anything.

  • Mecca Grade Estate Malt Lamonta pale malt
  • Sterling, 2016 whole flower, hops
  • Imperial Yeast A01 House yeast

So, at the moment, at least, it appears I think they have some value.

Here are some potential directions you could consider:

  • Answer my question above. Are they trendy? When would they be considered to be trendy? Have you seen/had a variant (x-infused, fruit, …) single malt and single hop beer? More than one?
  • What purpose do SMaSH beers fill? For you, personally, and/or generally.
  • Do they fill a niche in any beer style space? One that matters to you? Are they a “style,” however you define that?
  • Have you ever had an excellent one? As a SMaSH beer or as a beer, period.
  • Do you brew them?
  • Are there any styles besides pale ale/IPA that can be achieved via a single malt and single hop beer? (How about achieved versus done quite well.)
  • Do they offer anything to drinkers, especially non-brewing drinkers?
  • I consider this to be wide open and am interested in your thoughts, whatever they are, regarding SMaSH beers. I sincerely hope this is not too limiting of a topic in the number of people who have tasted and/or brewed single malt and single hop beers.”

My thoughts (at the moment) on SMaSH beers

As to my SMaSH pale ale, it is happily well into fermentation. I brewed it on 2 July and it got off to a vigorous fermentation, which has now slowed down a good bit. I intend to give it plenty of time for secondary and cleanup of diacetyl, etc. Sadly, it will not be ready for this post but no doubt I will post about it closer to the solar eclipse [see below].

This beer serves two purposes for me. Or perhaps one purpose with lots of extra meaning attached. Our home(brewery) is called Starshine Brewery, based on pet names the wife and I have for each other. Thus, the beer names will be mostly, if not entirely, celestially and astronomically-related.

The timing of the eclipse just worked out for me and my first homebrew batch. I needed to make a SMaSH beer to get a good handle on what I taste/smell in Mecca Grade Lamonta pale ale malt and on how it comes across on my system as I bought a 50-lb. bag of it back in April.

It is an all-Oregon beer, as best as I could do and within my “definition.” I would have preferred to be a bit stricter but I got what I got.

My semi-American SMaSH pale ale is named Path of Totality as the path of totality of the 2017 solar eclipse will be passing directly over Central Oregon. My Mecca Grade malt was grown and malted right under the path. [They are, in fact, hosting a big party on their property which I truly wish I was attending. But we are not campers and have decided trying to travel anywhere that weekend just adds us to the other a-holes clogging up the streets.] The water and yeast come a bit outside of the path, on either side. And the hops were the best I could do on a first go but are, at a minimum, OSU/USDA hops.

I was after Santiam hops as the Santiam Pass will also be under the path of totality but could only get 2015 (or older) pellets. I wanted 2016 harvest and wanted whole cones for this so ended up switching to Sterling, which I do not really know. It got chosen as I am not really a fan of Cascades, Centennial, and Chinook as the more famous OSU/USDA hops.

Sterling: “… aroma and oil composition very similar to Saazer (USDA 21077) and other Saazer clones. Pleasant continental aroma; suitable for replacing Saazer hops in brewery blends.”

Might be a strange hop for a pale ale but I wanted something I could ID and not be in the way of the malt flavor and aroma. Even if I decide I love these hops, I was warned when I bought them that they are rapidly being replaced. I did look into it and, yes, production has been minimal for a while now and is decreasing; something like <1% of hop acreage.

They were also probably grown in Washington, not Oregon, but my local Central Oregon hop growing friends only had Cascades and such on hand, in pellets, from last year. I will make another all-Oregon pale and source it completely from Central Oregon, except for the yeast and, technically, if I used Wyeast yeast then I could call it all Central Oregon. So maybe I will. I have several hop growing friends here so will get some whole flowers this year. I am thinking some (CO)-East Kent Goldings from Tumalo Hops, but we will see who has what that isn’t Cascades or Centennial.

As to my trendy question, my friend, Ryan Sharp, one of the folks who puts on Central Oregon Beer Week commented regarding my “can they be a thing” question with this info from the SmaSH Fest:

“22 beers this year.

3 of them lacto sours (and one using a wild sacc strain).

1 beer had fruit added (mangosteen).

16 different hop varieties represented, including 2 experimental varieties.

4 beers showcased Mecca Grade’s local malt.

Styles represented by brewer description: Fruited sour, Berlinerweisse, Dry Hopped Sour, Pale Ale Extra Pale Ale, IPA, IIPA, Hoppy Wit, Hoppy Lager, Vienna Lager, Pilsner, Blonde, Rauchbier.”

Based on the strength of current trends such as “IPA forever,” saisons, sours, barrel-aged beers and any other actually hot sections of the market, I do not believe that they are trendy. I am not sure I want them to be trendy either but I would love to see a lot more of them, especially commercially available.

Yes, there were soured and fruited versions available at SMaSH Fest but those are trends in themselves and, yes, perhaps I contradict myself from above but I believe it is actually a more thought out answer than my off-the-cuff jest.

I would love to see more commercial breweries producing them and touting them, though. Especially with the rise of craft malting—Mecca Grade is just one of many around the country—I think this would be a useful thing. If you are paying a premium for your malt then you ought be working at convincing yourself and your customers that the cost is worth it. What flavors and aromas is that malt bringing to your beers? Or the more basic (but misguided) question, does malt contribute to beer flavor or aroma? [Hard to believe but I have seen and heard this explicitly asked. It is our current focus on hops that has led to such ridiculousness.]

On top of the truly large and emerging issue of malt contributions to flavor and aroma, there is the question of bittering, flavoring and aroma provided by individual hop varieties and how they are used. We have new varieties with new and different flavors and aromas, and we have vastly different ways of using them versus mostly as kettle/bittering hops, thus some of that focus is certainly called for but not at the expense of applying the same kind of interest to barley and malt.

I believe that a well-produced series of SMaSH beers could go a long way to helping consumers understand these agricultural products and the ways in which brewers are using them. This assumes a brewery that feels consumer education is a part of their mission versus simply selling as much beer as they can. I am pretty sure that is not always the case though.

As for purpose, I think that SMaSH beers primarily serve as education, for both the brewer and the consumer. What do your ingredients and processes add? Reducing ingredients to a minimum is a great way to control the amount of variables.

I feel that they, currently anyway, fill a niche in style space for me both as a fledgling homebrewer and as an interested consumer. A brewery that helps to educate me is going to get a lot of extra love and goodwill from me. I assume that there are others who feel the same but no idea how prevalent this attitude might be.

As for are they a “style,” for me, I would say no. I consider them a sub-sub-style, if you will. Or more accurately, a “give me a box to brew within” constraint on brewing a style of beer; that is, you choose to work within certain limit while still aiming for a tasty beer in its own right within a specific style or sub-style.

I have had several excellent SMaSH beers. Perhaps my favorite was a SMaSH American pale ale made by Mazama Brewing in Corvallis, OR in 2015 with an early batch of Mecca Grade’s malt and Crosby Hop Farm Centennial fresh hops. We got lucky and were in Corvallis for the release of this, which included talks by Dr. Pat Hayes, OSU’s barley breeder, on the origins of Full Pint (variety) barley and by the Seth Klann of Mecca Grade on their experiences growing and micro-malting it. Perhaps, as stated above, the educational and experiential component added immensely to the experience and to the beer—there has been a lot of talk online lately of the experience versus the beer itself and I come down (almost) fully on the experience side, assuming nothing is off in the beer itself. But this was a delicious American fresh hop pale ale, one which I would be happy to drink repeatedly and routinely. Deschutes has also made several SMaSH beers with Mecca Grade malts, including a saison that was quite good and excellent in its own right.

Based on my friend Ryan’s comment, there were many styles of single malt, singe hop beers made for SMaSH Fest. Based on my own (limited) experiences I would say that pale ale, saison, Pilsner, light(-colored) lagers and golden ales are the styles that have the best potential for making a great SMaSH beer. Next in potential, I would add IPA and Vienna Lager. After that I expect it to be a total crapshoot. I see an I/DIPA in the list but I would want at least a touch of some specialty malts in my I/DIPA although I imagine many IPA lovers could appreciate one done well. I am not claiming that no other styles would work; judgment is fully reserved on those.

As to do they offer anything to drinkers, especially non-brewing drinkers, I would have to say “Yes.” I think they can serve as a very valuable component of educating drinkers. What exactly do the individual ingredients taste like? Do I like it? Do I like it on its own or is it better as part of a mélange? Am I happy (possibly) paying a premium for a beer made with a craft malted malt or one of the trendy, thus in high demand and higher-priced, hops?

Personally, I am not a fan of most of the trendy new hops. Many of them have more thiols and bless the hearts of people who get berry and whatever else flavor and aroma they are sold on as providing. I just (OK, mainly) get allium from them; garlic, onion, shallot, scallion, leek, …. Pretty much one of the last things I want in beer aroma and/or flavor. I have had some IPAs and DIPAs with them and despite the aroma or flavor I quite enjoyed them. But. That note was always present and I always wanted it gone. The beers would have been exquisitely improved without that damned allium note, in my opinion. If you like them, more power to you. No grudges from me. Non-trendy hops are cheaper anyway and easier to source often.

That covers much of my thoughts on SMaSH beers, as of now. I am truly interested in what the rest of you have to say and look forward to doing the round-up over the next few days.

Again, to contribute:

How to Participate in this month’s The Session

Today (Friday 7 July) or the next day or two, you may comment on this post or the previous one and leave the URL to your Session post in your comment, or you may email me with your URL at mark . r . lindner @ gmail . com, or you may tweet your link with the hashtag #thesession and it wouldn’t hurt to @ me too @bythebbl.

By the way, my blog’s comments are moderated for first-time commenters but it will be quickly approved as long as it doesn’t look like spam.

Within a day or three of the first Friday (July 7th) I will post a round-up of all of the submissions with links.

The links are already rolling in.

Cheers!

Announcing The Session #125 SMaSH Beers

The Session #125: SMaSH Beers

The next installment of The Sessions, a.k.a. Beer Blogging Friday, on 7 July 2017, will be hosted here. This is #125 and the topic is SMaSH (single malt, single hop) beers.

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

Our local, annual SMaSH Fest, part of Central Oregon Beer Week, happened two weekends ago. Sadly, I missed it this year due to a bout of illness. When considering whether I was going to make it or not, I jokingly asked myself if single malt and single hop beers can be considered a “thing” (trendy, etc.) until we have coffee-infused, barrel-aged, and fruit SMaSH beers. Maybe we do; I have not seen them yet though.

I will hopefully have brewed my first batch of beer—ignoring that attempt in Belgium in the early 1980s—between this announcement and The Session itself and, wait for it, that beer will be a SMaSH beer. It will be an all-Oregon, not too hoppy American pale, if anything.

So, at the moment, at least, it appears I think they have some value.

Here are some potential directions you could consider:

  • Answer my question above. Are they trendy? When would they be considered to be trendy? Have you seen/had a variant (x-infused, fruit, …) single malt and single hop beer? More than one?
  • What purpose do SMaSH beers fill? For you, personally, and/or generally.
  • Do they fill a niche in any beer style space? One that matters to you? Are they a “style,” however you define that?
  • Have you ever had an excellent one? As a SMaSH beer or as a beer, period.
  • Do you brew them?
  • Are there any styles besides pale ale/IPA that can be achieved via a single malt and single hop beer? (How about achieved versus done quite well.)
  • Do they offer anything to drinkers, especially non-brewing drinkers?

I consider this to be wide open and am interested in your thoughts, whatever they are, regarding SMaSH beers. I sincerely hope this is not too limiting of a topic in the number of people who have tasted and/or brewed single malt and single hop beers.

Resources

Some resources–mostly brewing-focused, sorry–about single malt and single hop beers:

Brewing

Keeping it Simple with SMaSH Brewing [AHA]

Single-Malt Brewing [All About Beer]

Brew Your Own 20/4 Jul/Aug 2014 Single Malt and Single Hop 55-64

Zymurgy 40/2 Mar/Apr 2017 Uncommon Taste of Place SMaSH recipe 35

Style Guidelines

Neither BJCP 2015, NHC 2017, Brewers Association 2017, World Beer Cup 2016, or GABF 2017 have anything on them based on searches for “smash” and “single malt.”

Event

This looks like an interesting set of events and I wish more breweries did something similar:

SMASH Vertical Tasting Event

For General Beer Drinker (non-brewer)

I did try to find anything specifically directed more to the drinker/general consumer rather than the brewer but I could not find any. I would be interested in anything along that vein any of you have seen.

For instance, neither Mosher Tasting Beer, 2nd ed. or Alworth, The Beer Bible or Oliver, ed., The Oxford Companion to Beer have anything on SMaSH beer, although single-hopped does make an appearance in some of these.

How to Participate in this month’s The Session

On Friday 7 July, you may comment on this post and leave the URL to your Session post in your comment, or you may email me with your URL at mark . r . lindner @gmail . com, or you may tweet your link with the hashtag #thesession and it wouldn’t hurt to @ me too @bythebbl.

By the way, my blog’s comments are moderated for first-time commenters but it will be quickly approved as long as it doesn’t look like spam.

Within a day or two of the first Friday (July 7th) I will post a round-up of all of the submissions with links.

Koch and Allin – The Brewer’s Apprentice

The Brewer’s Apprentice: an Insider’s Guide to the Art and Craft of Beer Brewing, Taught by the Masters by Greg Koch and Matt Allyn
Date read: 26-27 March 2017
My rating: 3 of 5 stars
Challenges: 2017nfc

Cover image of The Brewer's Apprentice: an Insider's Guide to the Art and Craft of Beer Brewing, Taught by the Masters by Greg Koch and Matt Allyn

 

Library binding, 192 pages
Published 2011 by Quarry Books
Source: Deschutes Public Library [641.873 KOCH GREG]

Contents:

  • Introduction
  • Brewing Basics
  • 1 Mashing and Lautering: Eric Harper, Summit Brewing Co.
  • 2 Bittering Hops: Vinnie Cilurzo, Russian River Brewing Co.
  • 3 Aroma Hops: Nick Floyd, Three Floyds Brewing Co.
  • 4 Lager Brewing: Bill Covaleski, Victory Brewing Co.
  • 5 Water Chemistry: Mitch Steele, Stone Brewing Co.
  • 6 Brewing Like a Belgian: Tomme Arthur, The Lost Abbey
  • 7 Wheat Beer: Hans-Peter Drexler, Weissbierbrauerei G. Schneider & Sohn, Germany
  • 8 English Ales: John Keeling, Fuller, Smith & Turner, England
  • 9 Lambic Brewing: Jean Van Roy, Brasserie Cantillon, Belgium
  • 10 Brewing with Fruit and More: Sam Calagione, Dogfish Head Craft Brewery
  • 11 Brewing Big Beer: James Watt, BrewDog Ltd, Scotland
  • 12 Barrel Aging: Scott Vaccaro, Captain Lawrence Brewing Co.
  • 13 Organic Brewing: Ted Vivatson, Eel River Brewing Co.
  • 14 Tasting and Evaluating Beer: Ray Daniels, Cicerone Certification Program
  • 15 Making Beautiful Beer: Ken Grossman, Sierra Nevada Brewing Co.
  • 16 Mead: Bob Liptrot, Tugwell Creek Meadery, Canada
  • 17 Hard Cider: James Kohn, Wandering Aengus Ciderworks
  • 18 Traditional Cider: Jérôme Dupont, Domaine Familial Louis Dupont, France
  • Brewer’s Glossary
  • Contributors
  • Resources
  • Index
  • Photo Credits
  • About the Authors

My notes:

Aroma hops with Mitch Steele contains a chart with seven suggested hop blends for “flavor and aroma” (36). These include hop variety and ratios. For example, Goldings and Target at 4:1 for English ales; earthy and spicy with hints of tangerine. I am interested in trying a couple of these.

Lager brewing with Bill Covaleski contains the clearest, most succinct, explanation of the gross differences between German, Czech, Swiss, and American Lager yeasts (44).

On Soft water [We have extremely soft water!]:

“A bonus of using soft water is that because of a low temporary hardness level, there’s little trouble hitting a desired pH with pale base malt.” 54

The chapter on Brewing with fruit and more contains the second full-on WTF?! Moment I came across in this book. [Sadly, I failed to note the first]. The section titled, Sanitizing Fruit, begins “Fresh or frozen fruit will both need to be sanitized unless you are adding it after your boil” (101). I believe that is incorrect.

On the next page, in Adding fruit to the brew it states there “are three common points in the brewing process at which you can add fruit: at the end of the boil, during primary fermentation, and to the conditioning tank” (102). So, in practice, all the additions are “after your boil” and, thus, no fruit needs sanitizing. And that is simply wrong.

Brewing big beer contains some good information on pitching rates, making a yeast starter, using Champagne yeast and high-test yeast strains.

Following this chapter proper is an interview with James Watt of BrewDog. I was particularly dismayed by this choice because despite their three “world’s strongest” records they used freeze distillation for all of them. Freeze distillation is illegal in the US for homebrewers as it is distilling. This is a book for homebrewers so why focus on something clearly illegal? Better choices would have been Sam Calagione and World Wide Stout, among others (Palo Santo Marron) and Jim Koch and Utopia. No doubt in 2011 there were plenty of other choices too.

All in all, I found the book useful and enjoyable, even if in a middling way [3 of 5 stars]. There is some poor editing throughout but not a substantial amount. For instance, Beyond fruit has an incomplete sentence: “Most culinary elements that have a manageable fat content (yes, chocolate works), and can be sterilized, added, or infused into beer in some way” (103). [Just remove the “and” is one way to fix it.] Plus, it mentions “fat” with no commentary as to what is “manageable” or even why fat is an issue. There are several more minor editing issues between the above and “… , we’ll rack the fermented cider the sediment off yeast” (174). Most of the poor editing is comprehendable but not always and perhaps not to people with limited knowledge.

I do think it could be a useful book, but at this point, with all of my others, I would not pay much for it.

This is the 17th book read and 7th reviewed in my Nonfiction Reading Challenge 2017 [2017nfc]

Loftus – Sustainable Homebrewing

Sustainable Homebrewing: An All-Organic Approach to Crafting Great Beer by Amelia Slayton Loftus
Date read: 09 – 17 January 2017
My rating: 4 of 5 stars
Challenges: 2017nfc

Cover image of Sustainable Homebrewing by Amelia Slayton Loftus

Paperback, ix, 357 pages
Published 2014 by Storey Publishing
Source: Deschutes Public Library [641.873 LOFTUS AMELIA]

I enjoyed this quite a bit and would find owning a copy useful. My reservation hinges on what might be a marketing issue. There are several extant, amazing books on beginning homebrewing—from extract to full grain—such that I don’t understand why so much space is spent on it in a specialty book like this. But, then, most do. Which is my point regarding marketing. Perhaps the topic would be too niche to sell on its own but I, for one, would appreciate more on the specialty topic/angle and less of the here-it-is-again basics.

The basics are covered well here and, to be honest, it is, for me, a slog to read basic homebrewing instructions over and over. My eyes start glazing over I have read so very many. [Unless one is looking at the evolution of homebrewing instructions in print and then ….] I would prefer more of the space in a specialty homebrewing book be spent on the specialty topic rather than on basic brewing instructions and equipment coverage, unless it is appropriate to the topic. Perhaps that is just me. Perhaps there is less of a market for such specialty books. I don’t know. Anyway, I heartily recommend this book.

Contents:

  • Introduction
  • Part 1: The allure and the art of homebrewing
  • 1 Looking at essential equipment and supplies
  • 2 Finding organic brewing ingredients
  • 3 The basics of brewing good beer
  • 4 Kicking it up: Brewing from scratch
  • Part 2: Sustainable brewing in the kitchen and garden
  • 5 The homebrewer’s kitchen
  • 6 The homebrewer’s garden
  • Part 3: Brewing organic beer
  • 7 Easier recipes for beginning brewers
  • 8 Advanced all-grain recipes
  • 9 Creating your own organic beer recipes
  • List of beer recipes
  • Metric conversion chart
  • Resources
  • Index

Basically, these are my extremely succinct notes. They ought, at least, give you an idea as to what is behind the chapter titles.

Introduction – two pages. “Being a good brewer,” for her involves good stewardship; sustainability. Lists two handfuls of early organic breweries and beers. Covers her 3 main reasons for brewing organic.

  • Supports organic agriculture and small-scale farming
  • Beer is food. [If you eat organic when possible …]
  • Is cheaper in the long run

Part 1: The allure and the art of homebrewing – covers equipment, ingredients, basic extract brewing plus steeping to all-grain brewing.

1 Looking at essential equipment and supplies – developing a personal ecosystem, considering the cost of manufacturing, fair wage produced and fairly traded. Covers equipment in some detail. Geared towards 5-gallons of lighter beers or smaller batches. Efficient use of raw materials, choosing eco-friendly materials, and finding equipment and supplies. How to be green and ecologically sound with cleaners and sanitizers; reusing them.

2 Finding organic brewing ingredients – covers ingredients and finding sources for organic ones, along with storage; also water and yeast.

3 The basics of brewing good beer – [skip if not beginner/basic, she writes] : Getting started; lots on yeast and making a starter, steeping grains, adding extract, …, hops additions, chilling, fermentation, bottling.

4 Kicking it up: Brewing from scratch – all-grain process, extra equipment needed, pH testing, mashing, …, water chemistry, mash pH, aeration, control of fermentation temperature.

Does not mention no-sparge or BiaB under sparging. A bit of a let down there, honestly.

Part 2: Sustainable brewing in the kitchen and garden

5 The homebrewer’s kitchen – using leftover yeast: harvesting, feeding to animals, yeast broth and yeast extract, vegetarian gravy. Using spent grain: nutritional content, animal feed (recipes for poultry feed and dog biscuits), cooking with spent grain (recipes for brownies, cookies, energy bars, granola, falafel, veggie burgers, pizza dough, assorted breads, pretzels), turning a bad batch of beer into vinegar.

6 The homebrewer’s garden – composting spent grain, hops, and yeast; vermiculture; making mushroom substrate from spent grain; recycling cleaning/sanitizing and cooling water; growing hops; growing barley; malting; kilning specialty malts; malting other grains; adding fruit to beer; adding vegetables to beer; and adding herbs to beer.

Part 3: Brewing organic beer

7 Easier recipes for beginning brewers –recipes, in both extract and all-grain versions, for a wide variety of styles.

8 Advanced all-grain recipes – another wide variety of styles and more complex recipes possibly involving fruit, step mashing, etc. that is a bit above beginner.

9 Creating your own organic beer recipes – converting existing recipes to organic, followed by lots of information on organic ingredients, recipe development, malt yields and similar concepts.

The list of beer recipes lists them alphabetically by name and also broken down, alphabetically also, under the headings: ales, lagers, porters and stouts, wheat beers, and miscellaneous.

Resources covers recipes, recipe calculators, brewing apps; testing laboratories; homebrewing resources; organic brewing ingredient sources; recommended reading.

One note on design: There are lots of “breakouts” but they got distracting due to placement; they were often several pages away from what referenced them. E.g., see Adjusting Hop Additions which is in middle of cooling options [67].

Highly recommended and would love to own a copy. I would like to revisit it for some ideas at some point.

This is the 7th book in my Nonfiction Reading Challenge 2017 [2017nfc] http://marklindner.info/blog/2017/01/01/2017-reading-challenges-goals/ and the 6th review. [These numbers are (for now) accurate; I had left out a nonfiction book read but not reviewed.]

New post:   #2017nfc #bookreview #organic #homebrewing

Beer & Brewing Resolutions for 2017

These are my beer and brewing resolutions for this year, which I got from Beer Simple.

Pint of Oblivion beer on a wooden table top

1. Brew at home!

This has been my goal for two years now and I really hope this is the year I can pull it off. I need to get my kettle modified and acquire a few more pieces of equipment and also nail down my processes that I want to use. But I either need to do this or give it up.

2. Revisit (one of my) least favorite breweries and drink at least 4 of their beers

There are several local breweries who I almost never think about–we are that blessed here in Bend, Oregon thankfully–but perhaps they have improved. It is only fair to give them another chance. Perhaps I’ll find a new favorite beer or at least be able to give more up-to-date info to others regarding them.

I also hope to be making a trip to Salem, Oregon this spring and let me just say I trashed every post I started to write after my trip to Salem two years ago. I am not a “If you can’t say anything nice” kind of guy but had to keep deciding that was best in this case. I am looking forward to giving pretty much all Salem breweries another chance.

I want to do this locally too, though, as there are several new(er) breweries in town I have never even visited, although I have had some of their beer. Ergo, no visit previously.

3. Read at least 3 new-to-me beer or brewing books

This one should be extremely easy but it is still important. I am already well into Beer, In So Many Words.

4. Attend a new-to-me festival

I would really like it to be something like the Oregon Garden Brewfest (June 16-18, 2017) or the Hood River Fresh Hops Fest (September 23, 2017) but I will take any new one that interests me.

5. Find a new appreciation for a passé or overlooked beer style

Bock or malt liquor perhaps, although it will be tough to find many of either.

6. Write a letter to a brewery making one of my favorite beers and thank them

Do it!

7. Learn one scientific lesson that will improve my brewing

Water profiles, perhaps?

8. Attend a homebrew club meeting other than my own (COHO)

Cascade Fermentation Association in Redmond I expect.

9. Participate in at least 2 group brews

I definitely need more experience and watching and/or helping others and seeing other systems and processes in action is a great way to get it.

10. Re-take BJCP tasting exam

This is scheduled for July and I am hoping to get a 70 or above. I got a 68 last year on my first go, which was better than I expected, but I want to be eligible to take the written exam even if I never do.

There are other things I hope to do but I need a better formed idea in the first place for one, or more ideas to expand on another, or simply to remember/realize some things for others.

What are you hoping to accomplish in 2017 in your beer drinking, writing, appreciation, etc. and/or in your brewing? Cheers and Happy New Year!

Who you gonna invite? (The Session #118)

Stan Hieronymus of appellation beer, author of Brewing Local and For the Love of Hops, and the founder of The Session is hosting the 118th Session: He asks “If you could invite four people dead or alive to a beer dinner who would they be? What four beers would you serve?

The Session, or Beer Blogging Friday

The Session, or Beer Blogging Friday

This can go so many directions as there are very many scenarios I can imagine, so I am going to put forth a couple different ones here, seeing as they are all fantasy anyway.

As much as I was inspired by this, I also seriously struggled with writing it. Not sure what’s going on, but here it is, as it is.

Beer & Brewing #1

Jessica Boak – co-beer blogger extraordinaire at Boak & Bailey’s Beer Blog and co-author of Brew Britannia: the strange rebirth of British beer and Gambrinus waltz: German Lager beer in Victorian and Edwardian London

Ray Bailey – the other half of the dynamic B&B duo; see Jessica above

Jon Abernathy – friend and another extremely long-term beer blogger at The Brew Site and author of Bend Beer: A History of Brewing in Central Oregon

Peter Kopp – author of Hoptopia: A World of Agriculture and Beer in Oregon’s Willamette Valley

I have been reading Boak & Bailey for a couple years now [blog, books, & newsletter] and interact with them a tad bit on Twitter too. They seem like good folks and ones I would love to actually have a chance to sit with in a pub and talk, so they are natural fits.

Seeing as they are somewhat fairly-to-heavily focused on the recent history of beer in Britain, I thought my friend, Jon Abernathy, would be an excellent choice due to his same focus on our local region.

A fourth here was tougher but I went with Peter Kopp as another historian of an aspect of beer production.

So I guess my theme here, if there is one, is authors of recent historically-focused books on beer.

The beers I would serve—I’m sure I could be swayed as my creativity here got exhausted quickly—are the following:

A lovely British cask bitter in perfect nick. Because. I have never had such a thing and I need the experience. What is all the fuss [SPBW, CAMRA, real ale, …] about?

Heineken (Dutch) c1984. While I was stationed in Belgium in the mid-80s one of my fellow soldiers—a Dutch airman—would bring me this by the case. I also drank Rodenbach—in 33 cl bottles—and a couple others by the case. This was so very different than the stuff imported in green bottles that I had been drinking 5 years earlier just before joining the Army and leaving for Europe. I would really love to taste this and see if it was as good as I remember it.

1842 Pilsner Urquell. Why would you not want to try the first—and only—Pilsner? What was this thing that so changed the world?

Thrales 18th century Russian Imperial Stout. The wife and I adore big Imperial stouts, so again I would love to try one of the early exemplars and possible eponym.

Women in Beer

I definitely would love to do my part for the many great women in and around great beer and there are so very many inspiring choices here. Sadly, my creativity was restrained here as there are no doubt many more amazing and interesting women in this field that I am not aware of.

Women in Beer #1

Tanya Cornett – R&D Brewer at 10 Barrel, former brewmaster at Bend Brewing

Tanya is a great brewer—I don’t care about your feeling re AB InBev here—and someone I’d love to get to know. One of my beer heroes  in my newly adopted hometown.

Carla Jean Lauter – “the beer babe,” beer writer, blogger, twitterer

Carla is always interesting on the Twitters and her longer form writing—when I get a chance to see it—is also. Another person from my corner of the interwebz that seems like a really cool person to hang with over some beers

Mirella Amato – beer educator, author of Beerology: everything you need to know to enjoy beer…even more and one of the first Master Cicerones

Again, another really cool seeming person whose passion is focused on beer education, something near and dear to my heart.

Annie Johnson – 2013 AHA Homebrewer of the Year

I read an article—somewhere—about Annie in the last couple years and maybe even saw a short video and she just seemed so interesting and enthusiastic.

So I have award-winning brewers, both professional and homebrewer, and a beer writer and a beer educator/author.

For the women in beer dinner I would want the ladies to each bring their own selection. This would (hopefully) be a dinner in which I, the host, would mostly sit in and listen. Keep my mouth shut as much as possible and allow them to discuss what they want, how they want.

Women in Beer (Science)

Veronica Vega – R&D Brewer for Deschutes Brewery

Karen Fortmann – senior research scientist at White Labs

Nicole Garneau – geneticist & curator at the Denver Museum of Nature & Science; coauthor of the Beer Flavor Map [see above link] [This is a bit breathless, to say the least, but gives an idea. Am immensely interested in discussing this with the coauthors.]

Lindsay Barr – sensory specialist at New Belgium; currently serves as chair of the ASBC Sensory Subcommittee; coauthor of the Beer flavor Map.

Veronica is one of my favorite people and another definite local hero of mine. I also know, for a fact, that she is an amazing person with a wide variety of interests and experience. I have been on a couple hikes with her—beer-related—and see her now and again at the pub or around town. I always get a hug. But please don’t let any of that distract you from her brewing chops—she has a much larger role now and well deserves it—but she was the Deschutes Bend Pub brewer when we moved here and is a major force in why I adore those pub beers so very much. I have drank quite a bit of her beer.

I read about Karen Fortmann in that Beer Advocate article and her work sounds absolutely intriguing.

The other two scientists, also mentioned in that article, came to my attention a few months back due to their work on the Beer Flavor Map. I have read Meilgaard’s work and others on the flavor wheel and find this [set of] topic[s] incredibly interesting. I would love to get a first-hand account of that work and the resultant product.

One professional brewer with a science background and three brewing scientists. This one would be extremely hard for me to be quiet so I would not hold myself to that here. Beer science. Got to learn. Got to ask questions of the researchers when you get a chance. Still, hopefully, not being a typical guy and letting the ladies have at it.

I would leave the beers up to the professionals, as above.

Growers / Researchers

Seth Klann – barley and rye grower, maltster Mecca Grade Estate Malt

Pat Hayes – OSU barley breeder

Gail Goschie – hop grower, Goschie Farms

Al Haunold – USDA hop breeder. Took over the hop breeding program in Corvallis (USDA-ARS) in 1965:  Nugget, Willamette, Cascade and several other hops are credited to him.

These people and their roles are critical to great beer! We need farmers–especially ones like Seth and Gail whose families have been farming in Oregon for over 100 years each. We also need our agricultural researchers and these two–at least in my world–are rock stars.

I do know Seth and Pat personally and they are both great people. I have had the privilege of attending OSU Barley Days with Pat playing host and another huge privilege of hanging on the Klann family farm for a a day during a homebrew club group brew and seeing the mechanical floor malter and the storage silos and so learning about all they do to bring us great malt. I have also heard both men present on barley a couple of times.

I do not know Gail personally but she seems like great people from all I have seen and heard. I never had the privilege of meeting Al Haunold either but in our little part of the world he is legendary.

For these folks I would love some vibrant, yet simple, SmaSH beers made with Mecca Grade malt [Full Pint, thanks Pat!] and Goschie Farms’ Haunold-developed hops.

Others

I had a couple other scenarios lined up but due to struggling with writing they need to be left out—there were plenty more women in beer, more growers and researchers, more beer writers, a foursome or three of library folks, homebrewing folks, beer education folks, and so on.

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

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.”

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.

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