Trois vs Cal Ale IPA Tasting

One of the flagship beers for the brewery will be a 7% ABV IPA.  I'm looking for loads of hop expression and a firm, but not overpowering bitterness.  This batch of IPA was split between White Labs Cal Ale and "Brett" Trios.  Of course, there is a lot of stir around the inter-webs about the fact that it is indeed not Brett.  But it still acts like Brett and throws flavors like Brett primary with big tropical fruit esters.  I did this to begin the process of not only getting house recipes, but also getting a house yeast strain.  The difference between these two beers is almost night and day.  The Trios continued to act on the dry hops morphing them around in the keg (producing CO2 as well).  I am not sure where the huge melon component in the Cal Ale version came from since there are no melony hops in the mix, but it is a huge turn off to me, even though judges really liked it and it got an Honorable Mention.  The Trios through some phenols as well that detracted from the overall flavor.  Good start to recipe and yeast formulation, but definitely not there yet.

Release the Panic (Trios IPA):

Aroma:
Tropics burst off the nose, pineapple and mango.  Behind the big esters are citrus rinds and hints of resin.  Mild alcohol peeks out behind the powerful aroma.  There is a touch of phenols, some peach, with mild grassy and melon notes.  No where near as much grass and melon as the Cal Ale.

Appearance:
Pours a super clear golden orange under a dense off-white head with tiny bubbles.  Fades to a thick cap and leaves lots of spotty lace all the way down the glass.

Flavor:
Hop oils coat the tongue, heavy notes of citrus and pine.  Spicy notes could be peppery phenols or from the hops.  Pineapple esters and sweet malt notes make it almost candy like.  Bitter finish, less so than the Cal Ale version.

Mouthfeel:
Body is a quite thin and watery, especially for the level of cara-pils in this recipe.  Semi-dry finish.  Bitter and oily.  Medium carbonation.

Feed the Machine (Cal Ale IPA):

Aroma:
Huge melon and vegetal note leaps from the glass.  It is odd, this is the same exact aroma, just sometimes it is a lot of vegetable and the next it is melon.  Hints of sweetness, candy like, followed by mild herbal notes and citrus rinds.

Appearance:
Pours a super clear golden orange under a dense off-white head... sound familiar?  The head on this beer stays around longer and thicker than the Trios version.  Head is moussey.  Leaves lots of lace.

Flavor:
Tastes like hop candy and cantaloupe (I hate cantaloupe), resin, and pine.  Vegetative notes and medium citrus pith.  Honey like malts.  Medium high bitterness.

Mouthfeel:
Medium body with a fairly dry and bitter finish.  Crisp.  Body is much more in line with an IPA than the Trios version.


Overall Comparison of Both:
The Trios version is very enjoyable in the nose and flavor, lots of tropics and hop notes lends an enjoyable complexity.  The phenols and thin body detract from the overall wonder of this beer.  For the Cal Ale version the body is spot on as is the cleanness of the fermentation, but the super melon notes are too much.  The odd thing is that there are no melony hops in the mix, and it only came in on the dry hops.  Speaking of dry hops, part of the reason the melons don't come through on the Trios version might be due to the fact that this yeast was still active in the keg during the warm dry-hopping (it started carbonating on its own).  It was exciting to do this little experiment.  I need to work on the body and fermentation parameters, but definitely going with Brett (yes I know that Trios is not Brett, which is why the next batch will have actual Brett as the sole yeast).  Neither of these beers will become the Flagship IPA for the brewery, but it gets me one step closer.

RECIPES: #76 Feed The Machine (IPA) & #77 Release the Panic (100% Brett IPA)

7 oz Whirlpool Hops for 10 gallons

Thus it begins.  The process I swore I would never do.  Rebrewing a recipe with tweeks.  I have day dreamed of owning my own brewery someday, and have declared that I would never have house beers, the same recipe brewed over and over again.  But then the day dreams are seeming to become more serious.  I recently felt led to step out of ministry, that youth ministry is not where the Lord is calling me.  In the midst of this, I have been wondering where my calling may actually be.  My pastors have stated that they are excited to see where the Lord uses me in the future, and they all hope it is in brewing.  Then my wife buys me Starting Your Own Brewery, 2nd Edition for Christmas (a super expensive book), seems like she is behind the idea.  In light of all this - the possibility of actually owning a brewery - the thought of having solidified recipes, house beers, repeatable, excellent, it all comes rushing in.  Regardless of whether I actually have year round house beers or not, I need a solid recipe to give potential investors, something repeatable and unique, something I can brew on a big boy system and know if I did it right or not.  Thus it begins.  Rebrewing a recipe with tweeks.  

RECIPE #75: The Justin (American Barleywine)

I have been brewing for 4 years now.  During that 4 years I have written at least 6 recipes for a Barleywine, but never pulled the trigger.  It's not that I am afraid of the style.  It's that I am not too sure that I wanted a full 5 gallons of it.  Sometimes I really love Barleywines, sometimes not so much.  The beer that defines the American Style tastes like garbage fresh... yes, Bigfoot, I'm looking at you!  Overly bitter, grassy, astringent, like chewing on hop cones, overlaying tangy caramel malt and a little roasted dryness.  I really enjoy the lower IBUs and bolder malt character of English Barleywines, but thus far in my brewing career, I have failed to make an outstanding British beer of a lower gravity, making a bigger one isn't really what I wanted to do (too much money and time invested).  So, for this one, when I finally pull the trigger, I went for a blend.  Malt complexity, toffee, toasty, and lots of bold American hops.  All of this layered over enough bitterness to balance and clear the pallate, but not so much that it is the only thing you can taste.  I chose a yeast with character and a medium attenuation to keep it from drying out too much, and to add an extra layer of complexity.  I am hoping that this beer will age gracefully for quite a few years.

REVIEW: I (heart) PcA (1st place IPA)

When my pastor told me we were going to do a Fall Party for the church and wanted me to brew a beer for it, I knew right away what I wanted to make.  I wanted an IPA, because that is the drink of choice here in the PNW.  Home to Oakshire and Ninkasi, the people here in Eugene know good IPAs, so I had to make a great one for the event.  I wanted big citrus character with background pine and resin notes.  I wanted a dry finish.  I wanted a firm bitterness.  Boy did I get it.

Look:
Pours a fairly clear orange with a touch of haze which is appropriate for a dry hopped beer.  A 3 finger eggshell colored head with tight bubbles sits atop the beer and slowly fades to a thick cap that lasts the whole way down.  Thick lacing clings to the glass and spots its way down the glass to the end.  Beautiful beer, best looking IPA I have made to date.

Aroma:
The smell of floral hops hits first with a touch of geranium, but not overpowering as some floral notes can get.  This is shoved out of the way quickly by an onslaught of grapefruit rind, sweet onions, hop oils, and mangoes.  After a moment there is a hint of sweaty socks (hello again Amarillo), followed by lemon and lychee fruits.  Touch of dank and pine, some sweet bread notes, and a hint of alcohol.

Taste:
The first wash over the tongue is super oily, resinous hops, pine, bitter grapefruit, and tropical fruits.  There is a touch of floral, but not much and a hint of dirty peaches.  Sweet malt backbone supports the hops well leading to a firm bitterness that lingers on the back of the tongue.  Touch of grainy crackers.

Mouthfeel:
The medium to light body gives way to a really dry (but not bone dry) finish.  The bitterness is firm but not abrasive or harsh, and it lingers through the glass.  No astringency.  Touch of warming alcohol.

Overall:
I am really happy with this recipe.  I have always been anti-crystal malts in my IPAs but the light handed use of the lower lovibond Carastan actually worked quite well.  The sweet grainy malt and dry finish really let the hops shine.  Complex blend of citrus, dank, tropical, and floral work great together without getting muddled.  The bitterness is firm, but could actually stand to get turned up a few more IBUs.  Need to keep this recipe in the rotation and make a couple tweeks.

This beer took 1st place in the IPA category at the McKenzie Cider & Craft Beer Festival - Homebrew Competition

RECIPE #69: I(heart)PcA (1st place IPA)

There has been a large shift in our church lately away from an attitude of retreat from "the world" to one of pursuing people with Christ's grace.  Our church is located in the South Hills so it can be out of the way and easily overlooked.  We haven't had much exposure to the community, even other churches don't know who we are.  Time for all that to change.  In an attempt to get more exposure, and to serve those around us, our church is going to be putting on an annual Fall Kick Off Party, the first of which is scheduled for October.  Part of this kick off party is to have beverages and food for people to enjoy.  Of course, in a city like Eugene, the beverage of choice is Craft Beer, and not just any Craft Beer, as this is the birthplace of Ninkasi, we prefer IPA.  I was asked to make the beer for the party, so I went with a hop bomb.  I have been really happy with the last few IPAs I have brewed in the aroma hop kick department, but the bitterness is always too low, and for a culture acclimated to NW IPAs, the bitterness has to be there.  To get my bitterness up on this one I pushed the Sulfates up over 250 ppm, dried it out, and upped the BU:GU ratio to 1.35.  This should give me a nice dry, bitter bite in the finish, and tons of hops in the flavor and nose.

REVIEW: 1st Place: Tropic Thunder (100% Brett Trois APA)

This is my second attempt at a low abv, session IPA with 100% Brett fermentation.  The first wasn't that good, and I ended up dumping the last gallon or so of the keg.  This one turned out much better.  But of course, even when using Brett as a primary strain, it is still a wild yeast and can do some things you weren't looking for.  The evolution of this beer in only a matter of weeks is far different than a normal Sacc fermented beer.  When it was judged a few weeks ago at a BJCP comp it exploded out of the glass and was awarded 1st place against 14 other American Pale Ales.  At the Best of Show table a judge caught a medicinal note in the finish that knocked it out.  When I told everyone after the judging was over that it was a Brett beer, no one knew.  Of course, there was no funk in that beer, just the medicinal finish.  Since then the beer is starting to show some funk in the nose alongside the fruit, and the esters have started to fade a little as well.

Aroma:  9/12

Big burst of North West hops and esters hit first.  Hard to discern where each aroma comes form, is it the Brett or the hops.  Starts with pineapple and mango, gives way to pine drops, and some grapefruit pith, floral hop notes, and a touch of the funk.  There is a little sweatiness in there, not sure if that is some Brett funk or Amarillo as I have gotten it from this hop before.  Beyond this are some plum skins, rosy alcohol, and gooseberry, all layered over a toasty malt backbone.

Appearance:  2/3

Pours into my IPA glass a hazy burnt orange under 2+ fingers of thick and rocky tannish head with small, tight bubbles.  The head drops to a thick ring that lasts the whole way down, constantly re-energized by the glass design.  Leaves spotty lace down the glass, should be better with all the hops in there.

Taste:  15/20

Taste starts off with a low level of funk which starts to show the nature of the Brett.  This gives way to juiciness, over-ripe peach, and sweat (hello Amarillo).  There is some yummy pine cone in there from the Simcoe, mango, and floral hop notes (mild geranium).  Hop oils coat the tongue.  A touch of dankness hits before you get the toasty malt.  Medicinal note in the finish, as well as a soft but noticeable bitterness.

Mouthfeel:  3/5

Body is light on the tongue thanks to Brett not producing glycol in beers (and breaking it down in beers where it is present).  Spritzy carbonation tingles all around the mouth (keg keeps overcarbing, even at low 40s the Brett is continuing to attenuate the beer more).  Dry finish gives way to a lingering bitterness and phenolic note.

Overall:  7/10

Wonderful blend of big hops, bold fruity esters, and mild funk.  The beer is fading from its former glory upon judging though.  Starting to move towards funk and away from fruit, and the medicinal note is distracting from what would be a great end.  Still a very enjoyable, quenching, juicy, hoppy, fruity, refreshing session beer.  You just want another pint.  Need to find a way to make this beer again without the phenolic and funk creeping in so quick.  Might back off on the Carafa a tad too and lighten it up a touch, but not much.  Brett doesn't flocc well at all so it remains muddy, an lighter color could help with this.

36/50

REVIEW: #61 Jolly Roger (Rye Saison)

It is getting warm outside, the sun stays up longer, the days are brighter, and my skin is tanner.  My yard has never looked better after all the work we've done on it in the past few weeks (now to keep it alive with all these warm and dry days).  It is the perfect time of year to grab a cold glass of Saison and a rake.  Designed for field workers to refresh them and keep them hydrated during the Summer heat, a Saison should be light, dry, crisp, bitter, refreshing, and hoppy.  Of course all of this is a showcase for so much yeast character.  For this Saison I used a combination of yeast I stole from a bottle of Allagash's Confluence.  They use their proprietary house Belgian yeast from their Wit, and a proprietary house Brett strain that they isolated from their coolship.  After stepping up this yeast blend I added it to my Rye Saison wort and the outcome is very pleasing.  1.004 FG, 4.7% ABV, 24 IBUs, and so much flavor.

Aroma:  10/12

Calypso dominates the nose with pear, apple, and an odd herbal note.  Still not a fan of Calypso, even though I dry hopped with Amarillo alone, it still dominates.  Past this is tangerines, flowers, geraniums, spicy phenols (can't put my finger on what though), light Brett funk, esters, plum skin, mild tropical note.

Look:  2/3

Pours a stunningly clear pure gold with a big thick moussy white head.  Fades slow to a thin ring.  Lacing a little sparse, needs better cling, could be the glass.

Flavor:  13/20

Spicy phenols hit the palette first, pepper and a touch of clove.  This is followed by pear and citrus rind, herbs, and a floral note.  Biting rye and a touch of bready malt in the background.  Light funk.  After taste is clean and bitter, with lingering rye.  It's all there, just needs a little more punch to it.

Mouthfeel:  4/5

Light refreshing body gives way to a dry and bitter finish.  Carbonation is bubbly on the tongue.  Not thin for such a small beer and low final gravity.

Overall:  6/10

The Calypso dominates in this beer like the 3 others I have done before, thought it might work well in this beer, but I have to say, I am still not a fan.  Beyond that, the nose is a complex blend of fruity hops, spicy yeast and Brett funk, flavor is there, but needs a boost.  Super easy drinking and quite refreshing.  Needs a touch more bitterness and funk, but it is still quite young and I rushed it into the keg for consumption.  Need to work on the lacing.

35/50

RECIPE: 1st Place APA #64 Tropic Thunder (Vienna, Amarillo, Simcoe, Brett Trios APA)

When I put together my recipe for my Vienna Lager I had to split the mash up for something else.  I thought about it and toasty malts, 1.048 OG, sounds like a great canvas for an American Pale.  Add to this that I wanted a Pale to enter into the Sasquatch homebrew comp, and I had already blown my keg of IPA with the Black IPA headed to the same demise, I needed a hop bomb.  Stephen had done a lot of work to clean up an infected pitch of Conan I had, and I had planned to use it to ferment this batch.  Low and behold I didn't ask for it soon enough and didn't have time to get it built up in time.  I thought about using the pitch of 1469 I still had from the IPA, since it has a lot of peach notes too, but decided against it.  I made that decision because I had 6 strains of Brett built up for the Saison, and have heard very good results from others about Brett Trois and hoppy beers.  I had only done one other Brett and Hops beer and didn't care for some my hop choices.  I really wanted to do one again, so why not now.

Recipes: #61 BANGARANG: Jolly Roger & #62 BANGARANG: Too Small (Saisons)

Saisons, arguably my favorite beer style.  Well, that and IPAs.  And Wild/Sour beers.  Hard to choose... so why not just take aspects from each of them and combine them?  In more of the American Farmhouse tradition I took a more traditional Saison (Pale, Rye, Munich) at 1.037 OG and layered in some bold American hops.  Coupled with the dry and bitter finish, with the fruity and spicy yeast character it should make for a great, easy drinking beer.  I also split up the big batch onto 2 separate yeast pitches. 

For one I used a starter I had built up from Allagash Confluence, which contains their proprietary house Belgian yeast strain as well as a proprietary Brett strain they isolated in their coolship (named it Jolly Roger since I plundered their yeasts!).  On the other half my yeast pitch was far more complex, which I dubbed Too Small since it is so crushable.  I had to resurrect an 8 month old Fantome yeast and 2 Brett strains from the fridge, cultured a new strain from Orval, and built up 3 other Brett strains.  Add to this that I attempted to culture 3 sources of Lacto (which failed).  I was able to get a good pitch of Cascade Lacto from Stephen though, so it worked out.   All of these strains were pitched (along with some 3726 Farmhouse) simultaneously at primary.  My hope is for a fruity, slightly spicy, tart, funky, complex blend of all the yeasts and bacteria.

Review: Over Corrected

Well, it's not Gumballhead, but then again, never having tasted Gumballhead, I wouldn't know even if I had hit it spot on.  What started as a great and easy brewday ended up turning slightly when I put a t-shirt over the carboy to keep the sun from skunking the beer while racking and aerating.  I didn't even see the 1/2 gallon of StarSan in my fermenter when I started racking, and it wasn't until it was done that I realized what happened as the snake of foam slinked from the opening.  Then, as fermentation progressed, I added 1# of sugar to try to get the gravity back up and over shot it.  The dilution from StarSan, too much sugar, and the fermentability of that sugar created a drier beer than I had hoped for, resulting in 6.5% ABV instead of the 5.5% that Three Floyd's created in their beer.  Oh well, it's drinkable, and enjoyable.

Look:  Pours a slightly hazy burnished orange with a thick, persistent, 2 finger off white head that leaves great lacing.


Aroma:  Smells of tropical fruit punch, grapefruit, tangerine, peach, pineapple, floral and spicy hop notes in the background, light herbs and pine cone.  A light sweaty sock aroma is there as well that is kind of off-putting.


Taste:  Tastes of big fruit, pineapple, mango, grapefruit, bitter orange peel, peaches, tart, light honey.  There is a sweaty finish that, like the nose, is a little off-putting.  Floral alcohol.


Mouthfeel:  Dry, bubbly, light tartness, bitter bite, alcohol warmth, slightly off in the finish.  Balanced.  The bitterness is spot on for style.


Overall:  For awhile I worried about this beer, the StarSan, the ABV, the FG, the off finish.  It is becoming more drinkable with a few weeks under it, the finish is not as abrasive as it once was, and the sweaty character is dying down as well.  It is hard to tell if the sweatiness is an aspect of the StarSan or maybe the Amarillo hops as I have heard that some of the sought after hops today can have that character.  I'd really like to rebrew this beer to see if I can get it right and make a good judgement on Amarillo.  The bitterness is perfect for a nice drinkable American Wheat, and the hops are heavy on the nose and tongue.  Lots of fruit without any fruit.  Not a bad beer, but not a great one either.