Posts Tagged ‘CB’

three pours in the city

Wednesday, June 13th, 2012

last week AP and I headed up to SF to celebrate her birthday.  the food and drink were great, but three pours in particular stood out:


  • location: city beer store
  • beer: ’10 oerbier reserva
  • comments: AP and I hadn’t been to city beer since their recent renovation/expansion, so we headed over to check out the new layout.  despite doubling in real estate, the place was packed on an early thirsday evening.  craig grabbed this bottle from their “store only” cooler and executed a perfect pour of this well-balanced malty/sour oud bruin while we discussed the recent increase in bottle shop/beer bar combos.






  • location: CB’s backyard
  • beer: ducato’s beersel mattina
  • comments: CB and I shared this bottle while waiting for the barbecue chimney to heat up some lump charcoal.  the sun was setting, the weather was perfect out, and this effervescent, aromatic blend of saison and lambic was a great accompaniment.  it’s a shame it had to follow up CB’s earlier pour of dupont’s cidre reserve, a spontaneously fermented cider aged in calvados barrels that absolutely blew me away and is now top on my cider list.






  • location: social kitchen and brewery
  • beer: house pils (a belgian brown was being poured while I took the shot)
  • comments: the last time AP and I were in this building, it was wunder brewing and the service and beers were all over the place.  social kitchen changed things up for the better and now provide great food and some tasty beers.  the bartender was very attentive and let us sample through the available brews before making a decision.  their pils was clean with a pleasant hoppy finish and went well with the burger and brussel sprout chips I ordered up.  this is a great option for everyone out in the inner sunset.








weissbier, apricots, and a funk/sour tasting lineup

Wednesday, June 22nd, 2011

last week JF and I got around to kegging my trappist weiss.

  • due to an unfortunate slip-up (literally) during the brew, I was unable to grab the starting gravity of the brew, but the end result has the characteristic cloudiness and fruity/banana aroma of a classic weissbier.  it will be interesting to see what dimensions the trappist yeast strain adds to the mix.

additionally, after expressing interest in DP and PP’s apricot tree, they agreed to let me harvest some of this year’s crop for brewing purposes.

  • fifteen minutes and a six-foot ladder netted my a few pounds of ripe apricots that I vacuum-sealed froze for future use.  hopefully I can work them into one of my sours (maybe by brewing a few extra gallons of a low-gravity blonde and racking it on top of them in a three-gallon better bottle?)

also, CB took a trip down from SF this weekend, and brought some goodies along to share.

  • we tried his 100% brett brew, along with his saison bottled with white labs sour mix I and his two-year old flanders.  the brett ale was slightly tart, remarkably clean, and sessionable, while the saison was spicy with some earthy funk and some fruit on the nose (it was interesting to compare it to my version, which had pretty much the same malt bill but had bugs added much earlier).
  • the flanders was truly wild – our guess was wild yeast included with a homegrown cherry addition took over and dominated secondary fermentation.  the beer tasted and smelled strongly of roses/blossoming flowers, and completely dominated a jar of starter wort that we had been pitching dregs into (including heavy hitters like framboise de amorosa, upright’s six, and cigar city’s sea bass (which was my favorite of the night)).  thanks again for the tasty brews CB!


Wednesday, December 1st, 2010

after trying CB’s awesome saison last time I was up in SF, I knew it was time to experiment with the style.

  • luckily, I had suckered him into divulging his recipe, and after a quick trip to the brew store for some yeast and bugs, an impromptu thanksgiving weekend brew day was thrown together.
  • I followed CB’s recipe for the most part, but was also in the christmas mood and made slight changes accordingly (see bold):
    • 0.50 lb Rice Hulls (0.0 SRM) Adjunct 2.41 %
      16.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 77.11 %
      1.25 lb Munich Malt – 10L (10.0 SRM) Grain 6.02 %
      1.25 lb Wheat Malt, Bel (2.0 SRM) Grain 6.02 %
      0.25 lb Caramunich Malt (56.0 SRM) Grain 1.20 %
      3.50 oz Hallertauer [4.80 %] (70 min) Hops 30.1 IBU
      1.50 oz Hallertauer [4.80 %] (0 min) Hops
      1.50 lb Candi Sugar, Clear (0.5 SRM) (used dark bel. candi) Sugar 7.23 %
      1 Pkgs Belgian Saison II Ale (White Labs #WLP566) Yeast-Ale
  • I mashed at 148 and ended up with around 11 gals at an OG of 1.057.
  • after pitching the yeast at 72F, I gave it a 2 day head start, then pitched white labs sour mix I and dregs from a fresh bottle of fantome noel, which had a medium fruity nose and a significant tobacco back (not my favorite bottle of the stuff, but what can you do).
  • the batch is currently fermenting at an ambient temp of 62-64, which is definitely not ideal for a saison, but since this will be in the fermenter for six months or longer I can wait for warmer weather (and hopefully some fruity esters).
  • thanks again for the inspiration CB!  can’t wait to see how this stacks up against your brew.