Posts Tagged ‘patersbier’

rye saison, patersbier tasting notes

Wednesday, October 12th, 2011

inspired by my last tasting/critique post (and motivated by my lack of beer-related activities this weekend), I decided to pour a few of my latest brews and get some tasting notes down.  hopefully these reviews can help provide more details about the results of my recipes/processes.

style: patersbier

appearance: lingering fluffy head, decent clarity (little chill haze)

aroma: intensely floral, yeast-forward aroma; hints of banana and clove as tasting progressed and sediment was poured

taste: smooth and slightly malty with a coating mouthfeel; very yeast-forward

comments: after three weeks in primary and a week in the bottle, this beer is still a bit green; it will hopefully clear up and be a bit crisper once the yeast cleans itself up a little.  I was really pleased with the not-too-dry finish (and am beginning to realize that many of my beers need to have their mash temp upped by a couple degrees).

 

 

style: rye saison/sour

appearance: fine head that reduces to a thin lacing; healthy carbonation

aroma: sour fruit (clean/light), slightly lactic aroma (smells sour)

taste: clean, lactic sourness; slight floral “saison” finish; no spice from rye or yeast

comments: this was definitely a happy accident – my cultured dregs must have had some lacto that took off during the 80F fermentation (although no pellicle was present).  the sourness here is pleasing and clean, and makes for a great summer session sour.  however, it is definitely less complex than my other sour saison (for one, it has no funk).  a clean sourness was clearly present during kegging after a month in primary, so this may be the way to go for a “quick” session sour, a blending sour, etc.  I may try to toss this yeast slurry into a wheat beer at 80F for a berliner weiss attempt, or may try racking a similar recipe onto fruit.

 

 

in other news, LA beer week is in full swing, so grab a designated driver and hit up some events!

 

AP’s amber ale, end of hop harvest

Wednesday, October 5th, 2011

while my pint preference has varied over the years from hoppy, to strong, and lately to sour, AP’s (AKA SWMBO‘s) has taken a different course altogether.

  • although she thoroughly enjoys the occasional sour and fresh IPA, AP has always leaned towards more malt and yeast-forward selections.  when I hinted last week that I was planning on brewing over the weekend, AP put her foot down and demanded a malty american amber session ale.
  • since the only other amber I brewed as of late involved a healthy amount of hops and a high OG, I reformulated my recipe utilizing jmo88′s recipe on homebrewtalk as inspiration (12 gal batch):
  • 18.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 77.92 %
    2.00 lb Caramel/Crystal Malt – 80L (80.0 SRM) Grain 8.66 %
    2.00 lb Munich Malt – 10L (10.0 SRM) Grain 8.66 %
    1.00 lb Caramel/Crystal Malt – 40L (40.0 SRM) Grain 4.33 %
    0.10 lb Chocolate Malt (350.0 SRM) Grain 0.43 %
    3.00 oz Cascade [5.50 %] (60 min) Hops 23.4 IBU
    1.00 oz Cascade [5.50 %] (Dry Hop 14 days) Hops -
    1.00 oz Williamette [5.50 %] (20 min) Hops 4.7 IBU
    1.00 oz Williamette [5.50 %] (10 min) Hops 2.8 IBU
    1.00 oz Williamette [5.50 %] (0 min) Hops -
  • I mashed in at 156F for more malt body, and low AA cascades helped get the IBUs down to under 30.  I spaced out and forgot to take an initial gravity reading, but at my average 80% efficiency the OG should be around 1.055 and should finish around 1.014 for a sessionable 5.3% end result.  I will probably skip the dry hops for five gallons, but may add them and/or apricot puree or extract to the other five for a little something different.
  • as for yeast, I used a couple packets of safale S-04, which were a good alternative to liquid yeast during the hot west coast shipping months and which should add even more to the malt spectrum.
  • on another note, after kegging my patersbier, I ended up the hop harvest by picking 4.25 oz. of cascade cones off my  in-ground cascade plant  I swapped out of a planter this year.  the cones’ aroma seemed a little subdued, so I will likely end up using them for bittering in an upcoming “local” saison.  stay tuned…

beachwood sour fest, patersbier revisited, basque cider update

Thursday, September 15th, 2011

 

last week AP and I caught wind of a serious sour lineup geting poured at beachwood BBQ’s seal beach location for their sour fest.

  • news of lines, crowds, and general chaos (at lunchtime on a tuesday no less) had me skeptical at first, but while grabing a pour at naja’s I heard that some of the sours were making their way up to beachwood’s long beach location.
  • upon making our way to long beach on saturday, our suspicions were confirmed – long beach was stocked with over a dozen sours, all available as five-ounce pours (for a price). to top it off, there were no lines, no crowds, only an enthusiastic homebrewer/bartender who gave us tons of great advice on both food and brews.
  • within a few minutes I was tearing into a smoky chopped brisket sandwich and chasing it with rarities like BFM’s abbaye st bon chien 2010, craftsman’s fireworks saison, ballast point’s sour wench, allagash’s interlude 2009, deschutes’ the dissident 2010, and lost abbey’s red poppy 2010.
  • the next day I dusted off the brew rig and got the strike water going for a rehash of my patersbier.  I decided to redo this brew as a SMaSH:
    • 18.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 100.00 %
      2.00 oz Saaz [4.00 %] (60 min) Hops 12.3 IBU
      2.00 oz Saaz [4.00 %] (10 min) Hops 4.5 IBU
  • I also tweaked a few other elements, such as upping the mash temp from 148 to 152 for a little more maltiness, opting for a vigorous 90 minute boil to drive off any DMS in the malt, and cooling the wort to a balmy 69F with my bootlegged fermentation fridge before pitching my stepped up WLP500 slurry from my yeast bank.
  • the boil got a little too vigorous at times, resulting in a couple boilovers, but I was more than satisfied with my OG of 11 brix (1.043), which was dead on, accounting for an efficiency of 80%.
  • however, the best surprise of the day came as I kegged my basque cider attempt for long-term aging.  I was hoping for any signs of funk at all, but was wholly unprepared for the viscous pellicle that gretted me upon cracking open the fermentation bucket.  the cider was viscous and ropy, a sure sign of “sickness” during wild/sour fermentation.
  • to top it off, the cider smelled fantastic – the aroma had a great barnyard/lambic character similar to the basque ciders that donated their dregs.  I’m definitely excited to bottle this up in a few months and try it sporadically (and to try another batch with dregs and a less attenuative yeast).

spring cleaning/greek easter

Tuesday, April 26th, 2011

this weekend I managed to get in a little housekeeping down at overcarbed headquarters.

  • proper cleaning/sanitation is the oft-overlooked bear of the brewing art, and extends past the brew day into both storage and presentation.
  • in my opinion, it’s pointless to spend hours carefully crafting a beer, only to have it served from a dirty, funky tap.  also, I’m not sure whether others have the same dilemma, but I have found that any wort residue on the outside surface of kegs, fermentation containers, or other equipment quickly becomes food for local airborne bugs that set up shop and necessitate a thorough cleaning.
  • therefore, saturday saw me emptying and cleaning the keezer, cleaning and sanitizing the kegs and beer lines, recharging the keezer dehumidifier, and swapping in a fresh CO2 tank.
  • I also blended the kolsches into one keg and kegged my house IPA, which currently has an unreal aroma.  the latter is hitting the keezer this weekend for some long overdue hop love.

on sunday AP, ML, HL, and I snuck kegs of my patersbier and cider blend past tight security into the greek easter picnic.

  • the patersbier was a hit, with over four gallons getting knocked out within a matter of hours.  it had a spicy, floral aroma with good body and a killer whipped head.  I can see it nudging out the kolsch as a house staple…
  • the cider maintained a low profile in its 2.5 gallon corny, but had a tart bite with a dry finish, and was actually my favorite of the two.  both were perfect on a cool, sunny socal day with some keftedes, pastitsio, and spanakopitaΧριστός ἀνέστη!

congregation ale house; homebrew adventure

Wednesday, March 30th, 2011

last friday I got around to kegging both the belgian and wild version of my patersbier.

  • I took a sample of the wild version, which had a  FG of 1.007, resulting in an abv of 5.7%.
  • I also tasted the sample, which had some positive (non-phenolic) esters, but no funk/sourness.  since this beer is so dry, I am planning on letting it age out for a few months before serving.  if the results are promising, I might toss my saved slurry in a saison in the future…

on saturday, AP and I headed out to congregation ale house in long beach.

  • our latest goal has been to investigate LA beer spots, and this one was the closest unexplored location.
  • at first glance, I feared congregation would be trendy with a limited selection, as it was brand new and was best known for having staff dressed in catholic schoolgirl outfits.  however, when I checked out the tap and bottle list, I was happy to find more than a few great beers.
  • AP grabbed a marzen to start off, while I nabbed a bottle of alpine’s duet, which had a fantastic hop aroma without any astringent bitterness. I finished off with a pour of harviestoun ola dubh 30 yr, which must have been sitting in the keg for quite some time since I missed much of the fantastic aroma and flavor people rave about online.  I should have grabbed a pour of angel’s share
  • overall, the great beer selection and tasty/inexpensive food at congregation definitely merit return visits, especially on a weekend afternoon.

on sunday my two kegs of kolsch went on a swiss family robinson-style adventure.

  • AP and I headed out north on PCH to go visit our new orleans krewe for a mardi gras picture swap/potluck.
  • after passing dozens of tempting sets up the coast from surfrider, to point dume, to zuma(!), we finally arrived at our host’s estate(!).
  • the potluck was being held at our host’s beachfront cottage, which necessitated an agile climb down a steep cliff side staircase (not something you want to do while balancing ten gallons of brew).  fortunately, a zipline had been constructed as a sort of abstract dumbwaiter, and after a minute of securing, the beers were off down the cliff.
  • a few minutes later party-goers were enjoying some cloudy kolsch with pulled pork and slaw on a private beach.  doesn’t get much better than that!

patersbier, wild yeast, cuvee update

Tuesday, March 15th, 2011

on saturday I decided to brew a fairly neutral, yeast-forward beer to test out my newly harvested wild strain.

  • I came across a simple recipe from northern brewer online (pdf link) for a patersbier and figured it was just the ticket.
  • I doubled up the recipe as follows:
    • 18.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 100.00 %
      2.00 oz Tradition [6.00 %] (60 min) Hops 22.0 IBU
      1.00 oz Saaz [4.00 %] (10 min) Hops 2.7 IBU
  • I mashed low (148) and added 2 oz. of 8% AA tradition hops, which was for the best since 1.5 gals of wort disappeared during the boil and I ended up with an OG of 1.051 (target was 1.047).
  • I pitched a starter of WLP500 trappist into 5.5 gals of the wort, and pitched a significant amount of my stepped-up wild yeast slurry into a little over 4 gallons.  both were chugging away by sunday morning.

I also managed to rack my cuvee de cabrillo onto some oak and cherries during the brew day.

  • I first had a taste of each of the individual ferments: (A) sour mix/cascade apricot dregs; (B) roselare blend/drie fonteinen dregs/T-58 slurry; and (C) straight T-58 slurry
    • aroma notes: (A) is clean, fruity, with a clean booziness; (B) has more of a dirty fruitiness, with some bubble gum; (C) is sweet, boozy
    • taste notes: (A) is clean, with a light sourness and a dry finish; (B) is fruity, dry, and clean, with a hint of tartness; (C) is hot, boozy, and oxidized with some fruit
    • gravity: (A) FG: 1.019, ABV: 9.17%; (B) FG: 1.013, ABV: 9.81%; (C) FG: 1.011, ABV: 10.05%
  • I then racked ~120 oz. of sour cherries and 2.5 oz. of toasted white finishing oak into a sanke keg.  I soaked the oak in maker’s mark bourbon overnight.
  • after racking (A) and (B) onto the cherries and oak, I noticed some fermentation kick up by the next day.  I kept the slurry from (A) in a gallon jug and racked a quarter gallon of the patersbier wort onto it to keep it busy.  I’ve got high hopes for this one!