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: Dark World (American Stout)

This beer is the second recipe to be created by the Beer Advocate Homebrew Forum as a collective effort.  Spearheaded by Vikeman, the recipes are built by vote by the other forum users to construct the entire recipe: style, IBUs, OG, FG, ABV, Grist make up, Mash Temp, Bittering hops, flavor hops, aroma hops, timing of hop additions, yeast, fermentation temps, the whole 9 yards (except water profile).  Everyone had strong opinions about the beer's make up.  In the end I brewed the beer pretty much to the recipe except using a different yeast since I could skip making a starter by using a brewery pitch.  I missed the FG by only 3 points (high), but everything else was spot on.  I thought the beer would turn out great, but it still needs some work. (32/50)

Look:

Pours a deep black, looking at the edges of the glass it is clear, with deep garnet highlights, though you can't see through it due to the darkness.  Thick brown head stays throughout the whole drink leaving thick lacing all the way down. (3/3)

Aroma:

First thing to jump from the glass is a burst of Chinook hops, citrus, pine, and earthy Willamette hops.  Quickly followed by chocolate malt and day old coffee, toffee, bit of toast.  Burnt raisins (not in a good dark crystal way).  Nutty yeast, light esters. Hops are forward, but not dominant.  Malt is complex and dark, just not as roasty as I would like.  I am wondering if this is from using the higher roasted Crisp as it seems to have burned raisin notes more than coffee or roast. (8/12)

Taste:

First sip reveals nutty yeast and bread dough, followed by earthy hops, touch of citrus, toasty malt, toffee, coffee, bitter chocolate, and more acrid raisin.  Hops, malt, and yeast are all balanced.  Hop forward for a stout which is good for style, but not forward enough to breach IPA range.  Still slightly out of wack though, something no blending well. (11/20)

Mouthfeel:

Medium body, silky on the tongue, medium carbonation, balanced bitterness, it's higher, but not bracing.  Finish is semi-dry, it is full and rich but the roasted grains and hops give a drier impression. (4/5)

Overall:

Early on this beer was way out of balance, too much hops and the ones used were not meshing well.  A month in the keg at cold temps has rounded all the flavors out some.  The yeast, hops, and malts blend well with just enough of each.  The toasting of the oats doesn't seem to add much except some toasty notes, which could be from the Munich too.  Makes for a nice Spring beer, not sure it makes for the best one though.  Something is slightly off, I think it is the Chinook as they are a little harsh here (odd since I love them in my IPAs), and possibly the choice of roast barley.  Hits the spot for when you want a Stout, but don't really want a second pint. (6/10)

Took 2nd place from 12 entries in the Sasquatch Homebrew Competition on May 31st, 2014.

Review: Where The Wild Things Are: The Carol (BOS Geueze/Lambic)

I am actually surprised that I have not reviewed this beer in its 1.5 years from bottling.  I entered this beer at about 3 months into a Club Only Comp and got knocked hard because it was carbonated and Lambic is a still beverage (per their interpretations).  So when I decided to enter it into an actual BJCP comp at 18 months in the bottle (2.5 years from brewing) I took the advice of many other homebrewers on forums everywhere... enter what it is, not what you wanted to make.  Even though it was not a blend of 1, 2, and 3 year old Lambics (not even a Lambic as it wasn't Pils and Unmalted Wheat, nor did it have aged hops), I entered it as a Geueze.  I am looking forward to the new BJCP Guidelines to be released this year; I really hope the addition of Wild Beers expands the categories enough to cover all types of sour beers and wild ales, American Sours, Floridaweisse, 100% Brett Beers, etc.  

Anyways, I judged the competition and was able to hang out for the Best of Show judging.  It was a trip to watch this beer go forward, 22 beers to 7, top 6, top 5, top 4, why aren't they even discussing my beer?, top 3, oh crap top 2, I am for sure the honorable mention if nothing else... then the question from Jamie Floyd (brewer/owner of Ninkasi) says to Jason Carriere (owner of Falling Sky), "Is there anything wrong with the Geueze?"  Jason replies "We don't have a case of it!"  And that was it, the moment every brewer dreams of, but few see, and even fewer see it all unfold in front of their very eyes.  My beer took Best of Show.

Look:

Pours a beautiful golden orange with a nice dense offwhite head that actually sticks around for awhile and fades to a ring that stays the rest of the way.  Slightly hazy, not clear, but definitely not foggy.

Aroma:

Peach bursts from the glass first, followed by mango, and pineapple, hay, light funkiness (touch of baby diaper, but not in a bad way), oak/winey, some horseblanket, and citrus to finish.  Lots of fruit going on in the nose, followed by a fainter layer of funk.  It is very enjoyable to see how Brett can cause so many different layers of complexity.

Flavor:

First thing to hit the palate is a clean Lactic tartness, not face numbing, but puckering.  Mango, peach, and a touch of funk follow.  Definite oak/wine character there, but not too much, vanilla, sweet berries, touch of acetic acid.  Like the nose, the Brett layered on the juicy fruits more than funk.

Mouthfeel:

Light crisp tart body, but not thin thanks to the unmalted wheat.  Astringent oak tannins pull on the sides of the throat alongside the tartness.  The medium carbonation is perfect for the beer, it pushes out the aromatics, but doesn't mess with the feel.

Overall:

A very juicy, complex, fruity sour.  Not exactly a Geueze, but very complex, lots of Brett fruit, touch of funk, clean Lactic character, hints of oak.  Whether it is a Lambic, a Geueze, or an awesome American Sour is pointless (a couple brew club BJCP guys made sure to point out multiple times they wouldn't have made it BOS), this beer rocks!  I am culturing the dregs up right now too and will see how they work when used again.

REVIEW: 1st Place KLCC #52 The Caleb (Oak Aged Imperial Stout)

I do love a good Imperial Stout, and a Bourbon Aged one all the more.  they are way too overpriced to buy commercially.  But when you make one at home, it can be a thing of wonder.  At this point mine needs some more age on it as it is not everything I want it to be.  I'm hoping that pulling the keg and letting it sit until next year will add some depth and complexity, allow the roast and oak to shine.

Look: 

Pours like an oil change on my 77 Ford F150.  Jet black, clear but completely opaque.  Dark brown head is thick and lucious, tiny bubbles, about a 1/4" high, fades to a whisp on top with thick ring around the edge.  Light lacing, and nice legs down the side.

Aroma: 

Vanilla, wood, dark fruits, cherry and plum, char, hint of bourbon, chocolate, coffee grounds, roasted grain.  Hint of dark bread.

Taste: 

Chocolate, dark fruits, cherry and plum, burnt sugar, vanilla, charred wood, light nutty yeast, berry, clean alcohol notes.  Rich.

Mouthfeel:  

Silky smooth, full body, rich, light carbonation, oak tannins (a little too much), balancing hop bitterness, pulling roasted dryness in the finish lingers.  Alcohol warmth.

Overall:  

Very nice stout.  I really enjoy the depth of flavor, the creamy body, and the appeal of looking at this beer.  I was hoping for much more roast and much less dark fruit, but didn't get it.  I may have to cut out the darker crystal next time and add some Black Patent for more char and ash.  The oak is a little off.  It is still kind of hard to get in the aroma and flavor, but it shows up too much in the mouthfeel.  Needs more bourbon as this part is untraceable.

NOTE: This beer took 1st place in the KLCC BJCP comp in February 2014 in the Wood Aged Beers category.

Review: 1st Place KLCC #53 CUDL Buddy (Winter Warmer)

It is nice and bright outside right now, the sun is shining, the snow is reflecting white glares into my eyes, my pipes and feet are frozen (I thawed the pipes with the dryer exhaust duct), and my 3 year old son sled down a nice steep hill on his own; so proud.  Winter is here, even if the calendar says it is a week away.  We have not had weather like this in Eugene in nearly 40 years, and 6-8" of snow is nearly unheard of here on the valley floor.  It's cold out there, and hard to drive.  Sounds like the perfect reason to stay inside in sweats cuddled up to a nice malty beer.  I built the recipe around many of the Winter Warmer beers made here in Oregon that I really enjoy, beers like Deschutes' Jubel Ale, Full Sail's Wassail, and Bridgeport's Ebenezer.  I wanted a nice malt back bone, balanced bitterness, complex maltiness, with breads and toffee, and cocoa with a spicy and piney hop presence.  I was shooting for a higher ABV (7.2%, but got 6.6% due to low efficiency).

Look:

Pours a clear deep brown with beautiful ruby highlights, thick, dense khaki head that fades slow to a thick cap and leaves ample lacing down the glass.

Aroma:

Milk chocolate leaps out of the glass first and dominates the nose.  Behind the chocolate are spicy and herbal hop notes, toffee, baked bread, ginger, and citrus rind.  Nutty yeast.  Light fruity esters, and nice spices (even though there are none).

Flavor:

Chocolate hits the palate first, followed by sweet toffee, pine needles, herbal hops, spices in the finish.  Ginger, biscuits, nutty, touch of figs and raisins.  Weird how the spices show up when there aren't any in the beer, only hops.

Mouthfeel:

Medium body, semi-sweet but roasty dry finish, balanced bitterness in the end that asserts itself just enough to keep the sweetness in check and cleanse the palate.  Medium carbonation.  Smooth beer.

Overall:

Really hit the nail on the head with the flavor profile I was going for.  The chocolate is really nice, but could be dialed back a notch, maybe not though, it is nice in there.  The lower than desired efficiency and OG made for a lower ABV than I wanted, could use more alcohol and alcohol warmth in the back end.  The spicy character is very enjoyable, and I can't pin it down as to flavors, but seeing as I used no spices in this beer, I am pleased with what the hops and alcohol did here.  A little too drinkable, very balanced.

NOTE: This beer took 1st place in the KLCC BJCP comp in February 2014 in the American Browns and Ambers category.

Review: 1st Place - Procrastinator (Dopplebck)

I was never really a big lager guy, well, I guess I was a BIG lager guy seeing as the only lagers I really cared for were Dopplebocks.  Big, rich, malty, toasty, dark fruits, full body, dark, clear, warming.  When it finally came time for me to brew my first lager I jumped in with both feet.  I brewed a Dopplebock, low and behold, it took 1st place in its category, and I am told did well in the Best of Show round (but didn't get to the final table).  7 months after brewing I finally got around to doing the review, and the time lagering has been of benefit as it has really begun to come together even more than it was in May for the competition.  I was shooting for a Salvator like beer, and I think I got fairly close.

Look:  Pours a super clear garnet with ruby highlights, thick tan head with medium size bubbles, fades to a thick cap which eventually becomes nothing as it warms.  Light lacing, long legs.

Aroma:  Deep aroma of malts, burnt raisins, toasty breads, plum skins, a little molasses, alcohol, light metal (dissipates as it warms), chocolate as the beer warms.  No hops, no DMS, no diacetyl, clean lager character.

Flavor:  Taste starts off with chocolate, then leads to plums, alcohol, sweet breads, toasty, rich melanoidins, deep malt character.  No hops, no DMS, no diacetyl, clean.  Towards the end, as it warms, there is a kind of flabby fruit flavor in the finish.

Mouthfeel:  Medium-light body, fluffy carbonation, semi-sweet finish, bitterness is perfect for balance, light alcohol warmth.

Overall:  Looks great, everything I was hoping for, perfect color and clarity, the head needs help though as it falls flat eventually.  Clean beer.  Whoever says that you have to brew a smaller lager to get enough yeast to do a Dopplebock was wrong (this was a 2L starter stepped up again to another 2L), as was the person who said Melanoidin malt won't give you the same thing as decoctions.  Rich malts, deep melenoidin character, raisin and plum, light chocolate, smooth, alcohol is clean and warming.  The body is too light, needs to be chewier.  Next batch needs to have a thicker body, better head retention, and a fix to the flabby finish (water chemistry/pH maybe?).

NOTE: This beer took first place in May 2013 in the Sasquatch BJCP comp in Bocks, and took 2nd Place in February 2014 in the KLCC BJCP in Bocks.

Review: 3rd Place Pilsner

This beer has been a ride.  I started out with an overnight mash that dropped in temp quite a bit and smelled a little bit like a sour mash.  I thought for sure it would be ruined.  On brew day I thought I didn't have enough hops to brew it since I was missing the bittering hops I had planned on using.  I ended up swapping out for an older package of homegrown hops from a buddy that ended up not bittering the beer enough, and I had 1oz of Liberty and 2oz Saaz left over by the end and could've used them instead.  The hop strainer clogged shut on me rendering my pump useless and leaving the wort warmer than I had wanted for a lager.  It took nearly 2 hours to drain the 10 gallons of beer through the ball-valve with some creative positioning of the keggle.  Fermentation seemed a little sluggish to start.  The beer took forever to reach FG.  The hop aroma was very light.  The bitterness not pronounced.  The finish a little sweet, and not snappy like it should be.  My buddy who makes lots of lagers and Pilsners said the Munich made it too much like a Helles.  I ended up entering it in a BJCP competition just to get some feedback and was very surprised when it placed 3rd.  A few days ago I thought I had ruined it when my CO2 tank blew and I thought that oxygen had gotten into the keg and ruined the beer (it seemed a little off like an aging firkin beer, but not wet cardboard).  Surprisingly enough after a few days on CO2 again and a few burps of the keg, I finally reviewed it and found it to be okay (not oxidized).

Look:

Crystal clear!  You can read through this bad boy.  Pours a super clear pale gold with a thick white head that persists and then fades to a thick cap that stays throughout the entire glass leaving generous lace all the way down.  You can see how big each gulp is just by looking at the lacing.  Sparkles with tiny bubbles fluttering throughout.  This is the first beer I have made in 2.5 years of brewing now that has made me truly appreciate the power of how a beer looks when presented.

Aroma:

Light noble hops present over a sweet malt and a bit of toast.  Floral hops, elegant and light.  Hint of sulfur.  No DMS or diacetyl.

Flavor:

Starts with sweet malts and floral hops, lightly grainy.  Very low level of toasted bread.  Noble hops are low.  No DMS or diacetyl, sulfur from the nose is not evident in the mouth.  Bitterness is low.  Malty beer.  And no lactic twang at all from the drop in temp on the overnight mash.

Mouthfeel:

Light body, creamy, semi-dry finish.  Doesn't snap on the finish like a Pilsner should.  Bitterness is very restrained, at times seems to linger a little but then fades quick.

Overall:

It is a good beer, very beautiful, clean fermentation, no esters, light hops, elegant malt, would be a great Helles, but it is not a Pilsner (regardless of what place it took in the judging).  It is very quaffable, but not what I was hoping for.  As far as a Pils goes, it is too malty, the FG is good, but the maltiness and missing bitterness make it finish too sweet, and the hops aren't as pronounced in aroma, flavor, or bitterness as I would have liked.  I may save this recipe for a future Helles with a light tweek, but am shooting for an all new recipe for my next Pilsner (which I am hoping to brew very soon).

2nd Place Review: IPA

Every so often you get that itch, you know the one I'm talking about, the craving for hops.  Some of us always have that itch, others float between flavor cravings.  I have found myself to have a fairly diversified palate, but I always love a good IPA.  And there is no better IPA than the one you brewed fresh yourself.  On this beer I was looking for a big fruity hop punch with lots of tropical and juicy fruits, low citrus, and a big piney background, with a restrained malt presence.  That's what I got.

Look:

Pours a deep gold almost orange, clearish but still hazy from the dryhops, creamy and thick white head.  This beer glows.  The foam stays the distance, and leaves sticky lacing all down the glass.

Aroma:

Smells like tropical punch!  Lots of mango and pineapple, touch of peaches, resin, and pine.  Not really getting much citrus fruits, but this is a fruit bomb.  Makes you wonder what fruits are in the beer, but there isn't any.

Flavor:

Flavor mirrors the smell.  Lots of pine hits first, with a lingering of tropical fruits.  The finish is a little off, leaving a mild overripe peaches flavor that isn't too appealing, but it is mild enough that it doesn't make the beer off-putting.  Lots of fruit and resin.  Restrained malt, with a touch of toasty malt.  Some honey notes.

Mouthfeel:

Medium-Light body with a dryish finish, not super dry like I had hoped for.  Bitterness is there, but a little restrained for the estimated 92 IBUs, more like 60s?  The hops coat the tongue leaving it sticky.  Carbonation is a little prickly and helps cleanse the palate.

Overall:

I really like this IPA.  Good burst of fruity hops, pine, resin, tropics, complex layers, sticky hops, good color and head.  It does need to finish dryer and have a higher bitterness to get it to pop more.  It borders on a highly hopped Pale Ale with a higher ABV.

Review: Le Ferme du Funke

Every so often you come across a beer that you brew and you know that you got it right.  This is one of those moments.  It was one of my first Saisons.  Honestly I gave more thought to the other Saison I brewed on the same day, a Rye Saison with Apricots named ApRYEcot.  This beer was supposed to be a basic Saison while the other was to be a nice fruity, spicy Summer drinker.  This beer evolved when I decided to pitch Brett at bottling and let a case age.  That was extremely difficult with how good it turned out.  And it's a good thing I was able to hold back on that case.  When one our local, yet national, BJCP sanctioned homebrew comps hit this past February, I decided to enter it.  I'm sure glad I did.  I took 2nd place in the KLCC Homebrew Competition, Category 16: Belgian and French Ales.  1st place went to a very talented homebrewer, who consequently I tied for 2nd place and then beat out in a mini-best of show for the win, splitting him to 1st and 3rd.

Look:

Pours a clear gold with 1+ finger of brilliantly white head that fades slow to a thin cap and nice ring leaving good lace.  Lots of tiny bubbles continue to flutter to the top.

Aroma:

Smells of spicy Brett, light funk, hay, lemon, pepper, barnyard comes in as it warms.

Taste:

Tastes the same as the nose, spicy, floral, lightly funky, hay, lemon, peach, lingering fruit in the finish.

Mouthfeel:

Crisp dry finish, tart, but not sour, bubbly, light, smooth, bitterness lingers and makes for a perfect finish begging for another sip.

Overall:

Very nice Saison.  Refreshing, crisp, dry, spicy, light flowers and fruits, lots of Brett phenols, light Brett esters.  Barnyard is restrained but the Brett is not.  Could use more malt and hop flavors and aroma, but Brett tends to eat everything in sight and transform it.  The Brett did it's job.  Great carbonation and head, looks beautiful.