Beer Tasting: Hoppyum IPA

Foothills Hoppyum IPA

6.3% ABV, 8 SRM, 70 IBU

Enjoyed 7.20.2014

Observations: This IPA from Foothills Brewery pours a wonderful deep copper color with a very thin white head. The aroma of this particular bottle was almost non-existent, although perhaps it was because it had been in my fridge for a month. The lack of aroma didn’t seem to impact the flavor as a solid clean bitterness came through. There is a hint of malt sweetness that really balances well with the bright citrus and slight pine notes. The medium mouth feel and slightly dry finish really round this beer out and leave you wanting another.

Conclusion: In a hop crazed world this IPA stands out with outstanding citrus flavor and a clean bitterness that balances well. A balanced IPA may sound like an odd term but it seems an apt description. Although a blast of hop aroma would have been nice it very well could be the longer-than-normal storage time.

--Ben

Brewery Visit: Three Brothers Brewing Company

Is it just me, or were beer and hiking made for each other?  There’s nothing quite like that first beer after a long day on the trail, and the brews from Three Brothers Brewing Company in Harrisonburg, VA were no exception.

My wife and I decided to get out of the 95 corridor for the day and head to the mountains.  Afterward, we were only 20 minutes from Three Brothers Brewing Company in Harrisonburg, so to Harrisonburg we went.  When we arrived, we ordered flights and were treated to an intense game of Jumbo Jenga on the outdoor patio. 

Homebrew Recipe: Plague of Darkness Stout

One of the first beers I brewed in my career was an Irish Stout that turned out anything but “stout”. When I set out to brew this beer I kept repeating over and over in my head that I wanted it to be STOUT! I wanted my taste buds to be hammered by roasty, toffee, coffee flavors and be overwhelmed by stoutiness. I may have gone a bit overboard with the darker malts… but learned a valuable lesson along the way.

Quadruple Brewday

Once or twice a year the stars align we go out of our way to ensure that Hacksaw Brewing and Down the Hall Brewing get to do a joint brew session. Typically Every time we up the ante on the scope and go bigger and better. This most recent QUADRUPLE brew day was no different… except it was by far our worst joint brew day to date. It wasn’t as if there was one major disaster that happened but more of a compilation of issues that resulted in this being the worst. Allow me to explain!

First off, let me lay out what QUADRUPLE brewday was all about. The idea was to brew two huge beers and then take the second runnings from each of those beers and create two more beers. Naturally we didn’t want a partial batch with the second runnings – we wanted a full 5 gallons. In order to accomplish this we had to go REALLY big on the first beers. I’m talking a Russian Imperial Stout and a Double IPA of which the goal was minimum 10% ABV. With the recent discovery that my wife enjoys bourbon barrel beers (because of the less bitter aftertaste), the Russian Imperial Stout would be hit with a heavy dose of bourbon soaked oak chips.

National Beer Expo - Richmond, VA

A couple of Saturdays ago, I was able to attend the National Beer Expo in Richmond.  Much to my chagrin, my lovely wife had to work and was not able to attend.  However, my friends Nathan and Chris made for solid companions on this beer excursion.

The Expo ran from 2:00-6:00 with almost 60 different breweries slated to attend, we didn’t want to miss any of that time but, we also wanted to be on our feet when 6:00 came around. A hearty carb-heavy lunch at Panera did the trick and then it was gametime. 

In my limited beer festival experience, I have always wanted to try at least one sample from every brewery in attendance.  I realize that in larger cases, such as the Great American Beer Festival, this is a highly ambitious—if not impossible—goal.  However, some of these east coast festivals seem to hover right around the realm of plausibility.  So, this was our strategy going in.

We found a parking spot (finally) and were on our way.  I armed myself with a notebook and bottle of water, while Chris and Nathan sported the most stylish pretzel necklaces you could imagine.  Oh yes, these guys are serious.

Brewing Glossary

Not everyone brews beer, and not everyone wants to. And that’s okay! If you don’t, but are still entertained by our exploits (or you have those friends that won’t shut up about brewing and you have no idea what they’re talking about), here’s a quick cheat sheet for some of the brewing terms you may see around here.

ABV – Alcohol by Volume.

BBL – Also called a "barrel", refers to 31 gallons of beer.  A typical keg is half of a barrel, so 15.5 gallons.  When a brewer has "a __ barrel system", that simply means they brew double that number of kegs at a time.

Boil-over – Probably the highest potential for comedy (if it’s not you) or tragedy (if it is you) on a brew day. When the hot break wins and the wort starts boiling over the sides of the brew kettle.

Fermentation – process by which the yeast organisms consume the sugars in the wort and excrete alcohol and CO2.

Fermentor – vessel in which fermentation takes place. Ranges from a 6 gallon bucket for hombrewers, to large, conical bottom, stainless steel tanks for commercial brewers. Primary fermentor is typically where the bulk of the sugar-to-alcohol conversion takes place. Secondary fermentor is typically just another vessel where beer can be placed to age a little more, and sometimes to add more hops or other flavors.

Gravity – or, technically, specific gravity, a measure of the density of a liquid relative to water (i.e. water has a gravity of 1.000). The difference in gravities before and after fermentation allow the brewer to determine how much of the sugar was consumed by the yeast, and thus ABV.

Head – that thing on top of your shoulders. Oh, and the foam on top of beer.

Hot Break – One of the more exciting parts of the brew session. When the wort comes to a boil and the
hops are added, there is a visible breakdown of some of the proteins in the wort. This manifests itself as an angry green monster threatening to overtake the sides of the brewpot, and requires combat via temperature control and vigorous stirring until it settles down.

Hydrometer – simple device used to measure specific gravity.

Lacing – the pattern that a beer’s head sometimes leaves behind on an empty glass.

Lauter – The process of rinsing the grains after the mash in order to collect the wort used in the boil. Also known as Sparge.

Lauter Tun – Vessel used for the lautering process. Some homebrewers use a hybrid mash and lauter tun and do not require an additional vessel.

Malt Extract – a concentrate of the sugary goodness that is obtained from mashing. Comes in liquid and powder forms and allows homebrewers to create great beer without having to mash the grains. When combined with hot water creates wort.

Mash – The process of soaking malted barley in hot water for a period of time (usually an hour) to extract the fermentable sugars from the grains.

Mash Tun – Vessel where the mash takes place. Varies in size/shape from beverage coolers for homebrewers to large, steam jacketed stainless steel tanks for commercial breweries.

Second Runnings – When brewing a beer with a high target ABV, and thus a large amount of grain used, often when enough wort has been collected for the primary beer, the remaining wort is of sufficient gravity to make an entirely new beer. Second runnings refers to this “leftover” wort.

Strike Water – The hot water added at the beginning of the mash.

Wort – Basically, unfermented beer. Can refer to the liquid extracted from the mash through lautering and the liquid during and after the hop additions and boil.

Brewing 101

Believe it or not, beer as we know it is comprised of four basic ingredients.  With those four basic ingredients, one can make any style of beer.  Toss in some extra ingredients like fruits and spices and the combinations are endless.  Here, we will explore the contributions that each of the ingredients makes to the beer and the general process used in brewing your favorite pint.

First, what are the big four? 

Malted barley is simply grain that has been sprouted and then dried in a kiln.  The type of grain and the amount of time it spends in the kiln have a lot to do with the flavor, color, and aroma of the end product.  The longer grain is roasted, the darker it becomes.  Darker grains, naturally, give the beer a darker color and often imbue the beer with coffee, chocolate, and roasted flavors.

Water is—wait, I think you’ve got this one.

Hops are the flower of the hop plant, which look kind of like tiny green pinecones.  When the malted barley is added to the water, it releases sugars.  Hops bring a bitterness to the beer, which is primarily used to balance the sweetness of the malt and produce a beer that tastes like beer.  In some styles of beer, such as IPAs, more hops are added throughout the brewing process to add the flavors and aromas of the hops to the beer itself. 

Yeast is a single-celled organism that is primarily responsible for turning beer into beer.  The yeast eats the sugars that come from the malted barley and converts them into two very important waste products:  alcohol and CO2.  Without the yeast, beer is just hop and grain tea.

Now that we’ve got that, how do they come together to make beer?  While we’re at it, we’ll define some of those beer terms that nerds like us throw out from time to time. 

The first step in brewing is called the mash.  This is when the malted barley (which has been milled so that each grain is cracked open) is added to hot water and allowed to soak at a constant temperature for usually an hour.  There is a ton of science that happens here, but the cliff notes version is that during this time, the water extracts sugars from the malted barley.

After an hour is up, the grain is rinsed with more hot water.  This process is called sparging (or lautering if you prefer).  During the sparge, the sugars that were extracted during the mash are rinsed off of the grain bed and drained out into a different vessel.

Now, the liquid is called wort.  This is basically beer before it’s beer.  The wort is then brought to a boil.  Boil times vary, but most beers are boiled for an hour.  During this time, hops are added to the wort.  The timing and variety of hop are specific to each beer and important to how it turns out.

Once an hour is up and the hops have been added at various points during the boil, the wort is quickly cooled to about room temperature.

After it reaches room temperature, the wort is transferred to a fermentor (the conical bottom tanks you tend to see at breweries) and the yeast is added.  At this point, it’s time to let nature do its thing.  A few days (or weeks, depending on the yeast) later you have beer!  All that’s left is to cool it, carbonate it, bottle, can or keg it, and drink up!