AG Brews #8 and #12 - Red Bee (An Irish Red Ale with Honey)

This beer started out as a name - 'Red Bee', as it's the place where I work and I wanted to brew something for my colleagues - and it was only after I started to look up recipes for an Irish Red that I realised that it wasn't so far fetched to brew a beer in that style with some honey to dry it out a bit in the finish (hence the 'bee' element!).

I have to give full credit for this to MysticMead, whose Raging Red Honey Ale was the basis for this. From reading his blog, his recipe has done him good service, including winning a few homebrew competitions, so it seemed like it would be worth a try. (His blog has some great stuff on it besides this recipe, including hop growing tips, so give it a look!)

I made a couple of changes to the hops to put my own spin on it. His recipe calls for Crystal and Cascade - I didn't have Crystal, so used Mt Hood instead. And to make a change from Cascade, which I've used in all the IPA batches I'd done so far, I swapped them for some juicier, fruitier Galaxy hops that I had in the freezer - I thought they'd suit the malty profile of the style.

Finally, I didn't have any WLP001, which he uses, but I did have Wyeast 1056, which is pretty much the same strain (I'd quite like to give this a try with a more English/Irish strain in future). No starter for this, as it's relatively low gravity.

Recipe - Red Bee (based on Mystic Home Brew's Raging Red)
Mash:
3kg Pale Malt
500g Cara Aroma Malt
250g Carapils
250g Melanoidin Malt

Mash at 66C for 60 mins using campden-treated tap water. Mashout for 5 mins at 72C, then sparged with water from the boiler at about 70-72C. Collected 23l (can't find my pre-boil gravity figure though, which is annoying)

Boil:
28g Mt Hood (5.7%) at 60 mins
28g Galaxy (15%) at 15 mins
10g Irish Moss at 15 mins
454g wildflower honey (made a bit more liquid with about 50ml boiling water) at flameout

Specific Gravity - 1.052
Approx volume - 20.5 litres (this translated into 39 500ml bottles)
ABV 5.78%

This was one of the easiest brewdays I've ever had - simple mash, simple boil, no starter to worry about - and one of the most satisfying. Eight days of fermentation at room temperature (19C) and it was down to 1.008 with no fuss. I was a bit concerned when the bottles took about 3 weeks to carb up, but they were worth the wait. It really looks the part - amazing, deep-red colour with a good white head - and with a deep malt flavour that finishes a little dry (from the honey). It's very sessionable, although I wouldn't recommend it given the strength.

As per the title, I've today brewed this for a second time due to demand from people I've given bottles to - the only change second time around was to first wort hop the Mt Hood, as in the original recipe. Just as before, it was a pleasure to brew - very straightforward, and I managed to hit my SG again (although thanks to some improvements in efficiency I managed to collect a bit more wort this time, so I've got a full 23l in the FV). If it turns out as well as the first batch, I'll be chuffed.

All-Grain Brew #2 - Charlie Brown (a big IPA)

As per previous posts, I love IPAs, especially if they're loaded with big, piney American hops. For my second all-grain brew, I wanted to try to do something in that vein - and to banish the memory of the extract brew ruined by over-sanitation. The starting point for this was the evocative IPAs being created by Evin O'Riordan and company at The Kernel, which I find fascinating for being both extreme in their hop flavour but also, perversely, quite malty and rich to provide the right balance. I'd also been reading a bit about decoction mashing, and how Bavarian brewers use multiple steps to create a malty flavour through the production of melanoidins. I had no idea how I'd accomplish multi-step mashing on my equipment, but I did come across melanoidin malt while looking for ingredients - a modified malt designed to produced those melanoidin flavours in a single infusion mash. Ideal for the lazy brewer (or one out of his depth).

So the recipe came together as follows - keep everything simple, with pale malt as the majority of the bill and a little melanoidin malt for flavour and colour. I wanted to use the melanoidin malt very generously - firstly, so I could taste its effect on the malt bill clearly, but also because I wanted to load up on hops and didn't want to be disappointed that I'd created an astringent monster that no-one else I knew would want to drink. I settled on 6kg of Pale Malt and a kilo of melanoidin - a huge percentage (a shade under 15%), and right on the maximum of what I'd seen recommended online. I knew it would make the beer quire brown, but it turned out slightly darker than expected - a, er, brown IPA.

The mash was very painless - I managed to retain 68 degrees throughout, and the lautering was much, much easier than with the breakfast stout I made for AG#1. My notes aren't great for this brew, but I recorded that I collected 14l from the first runnings, and sparged with 10l to collect 21l. In hindsight, I should have collected more - I didn't take hydrometer readings towards the end to make sure I wasn't oversparging, a habit I keep repeating - but I'll come back to this later.

For the hops, I definitely wanted to use Citra hops, the star of my favourite Kernel beer (the Citra IPA), but I only had 100g of these, and as I wanted to use most of them late, I used some Cascade both for bittering and to use the grapefruity flavour to complement the lighter, tropical character that I associate with the Citra. Given that it was very much trial and error at this point, I didn't want to introduce a lot of variables, and I'm glad I didn't. For the yeast, I used Wyeast's version of the California Ale yeast I've used before, Wyeast 1056, so the malt and hop flavour would be unencumbered by anything unusual from the yeast. As I don't have any brewing software, all this was worked out using Hopville, an online brewing calculator... it's not very sophisticated, but it helped give me an idea of what I was doing. This is my brewsheet...

Charlie Brown IPA

Mash:

6kg (86%) Pale Malt

1kg (14%) Melanoidin Malt

Single infusion - Mash at 68C for 60 mins

Hops:

50g Cascade (7%) @ 60mins

25g Citra (15%) @ 30mins

25g Citra (15%) @ 15mins

50g Citra (15%) @ 5mins

50g Cascase (7%) dry hop for 10 days

Other:

15g Irish Moss @ 15mins

OG came out at 1074 - which according to Hopville puts my efficiency at 67%, which I'm pretty happy with at this stage. You remember I only collected about 21 litres? That was a mistake - once I'd drained the wort through the 150g of hop flowers in the bottom of the boiler, I estimate that I'd lost about 3-4 litres to the hops and the boil. The yeast was pitched at 24C, and held at 22C (using a heatpad due to the cold of early February), and bottomed out at 1022 after 14 days, giving an ABV of 6.8%. I had been expecting this to go lower, but it didn't seem high enough to be properly 'stuck'... Any thoughts welcomed! To be honest, 6.8% seemed strong enough anyway.

The remaining 50g of Cascade from the 100g packet I'd broken into were used as dry hops for 10 days in a secondary - more losses there, as the hop flowers sucked up another couple of litres. In all, I only got 25 half-litre bottles out of the batch - not a great return on all that time and effort...! Something to bear in mind for next time.

Cracking the first one after a couple of weeks conditioning, the hop aroma and flavour came through beautifully. The maltiness was a lot bigger than I expected, almost like honeycomb, but with the fresh hop flavour it seemed to just about balance out. That was back in February - more than two months on, I've just cracked open the last of them that I'd been saving, and the difference seems really clear already. The hops have died back a lot, leaving an oddly sweet centre that remind me a bit like a slice of malt loaf spread with Oxford marmalade. I can understand now why everything I'd read about melanoidin malt suggested that it should be used sparingly. It's still quite drinkable, but it's nowhere near the Kernel IPAs I was aiming at. I'm already planning my next attempt...

PS

Just as an addendum, I brewed this immediately for my third brew, I wanted to see if I could recreate this exactly, seeing as I was so disappointed with the volume and wanted some more bottles of the same beer. I followed the notes I had for this almost exactly, taking the same quantities from the lautering and into the boil, and using the same hop additions. However, during the cooling process - disaster. I left the room while the immersion chiller coil was running, and came back to find the boiler almost overflowing - a leaky crimp between the hose and the copper had caused an extra 3-4 litres of cold water to seep into the wort. I was tempted to pour the batch away, but pitched anyway - this batch ended up down at 1008, but with no idea of the OG, I can't really make any notes on what happened here. In this version, the melanoidin malt seems even more pronounced, sweet and caramelly and off-putting. The hops are distant, and it just doesn't work. Ironically, because of the leak into the wort, I have much, much more of this beer than I'd want... The home brewer will never have enough of the beers that they want to drink more of, but will always have a surfeit of those that are less successful.

All-Grain Brew #1 – Black Rain (A Botched Breakfast Stout)

Back in January, I bought a mash tun. I hadn’t actually managed to brew an extract beer I was truly happy with yet, so it was a mixture of naivety and excess ambition. Like a lot of home mash tuns, mine started life as a cool box and has been ‘enhanced’ with a stainless steel ‘false bottom’, which protects a small length of hose that leads to a ball-joint tap. I would love to say that I constructed this myself but, after reading lots of guides that made it sound really easy, I could see myself accidentally ruining the coolbox and having to buy another… The Home Brew Shop in Aldershot converts coolboxes in-house, and I’m pretty happy with the job they’ve done.

Going back to the naivety and excess ambition… the sensible thing to do when using new equipment for the first time would have been to brew something straightforward, with as few variables as possible. 3kg of pale malt, a single hop addition, no drama. However, it was the middle of winter and I wanted to brew the kind of thing I loved, so I decided to have a go at doing an oatmeal stout. I’d been having a bit of beer banter on Twitter with a musician friend who loves coffee (he travels with an espresso machine wherever he goes), so I decided to do a breakfast stout that was luscious and thick from the oats, but with a big coffee kick to it. I thought it would be a bit less disheartening to mess up a complicated first AG brew than if I ruined another really simple brew.

So, with that justification out of the way, I needed a recipe. I initially started looking for a clone of Mikkeller’s Beer Geek Breakfast – which I love – and stumbled on a recipe for Founder’s Breakfast Stout, which I’ve never tried. In addition to the coffee, they add unsweetened chocolate baking nibs and dark chocolate – the recipe is here on the BYO Magazine website. It sounded pretty good, so that was my starting point. I dutifully went out and bought what I thought were the right ingredients – as I couldn’t find ‘unsweetened chocolate baking nibs’ (which I assume are a US-only sort of thing), I replaced them with some grated 100% cacao that I found in Waitrose.

When it came to assembling the malt bill, I realized something wasn’t right – I only had 3kg of Maris Otter to the 6kg I needed. If it had been one of the speciality grains, it wouldn’t have been the end of the world, but suddenly this big stout was looking a lot more diminutive. In a bit of a panic, I threw together every bit of malt or fermentable that I could find that wouldn't affect the colour or roasted flavour too much:

-       1kg Golden Promise that I’d accidentally bought in place of Crystal Malt when doing Brew 3

-       300g Crystal Malt (the remnants of the bag that went into the initial bill)

-       500g light dried malt extract

-       400g flaked oats (again, the remnants of the bag that went into the initial grain bill)

The first mash-in for the new tun

I resisted the temptation to add any sugar as I didn’t want to thin the end beer out too much. I also realized later that the recipe required special, debittered black malt (e.g. Carafa Special III), whereas I used standard black malt through pure ignorance.

So, here’s the actual recipe:

Mash:

3kg Maris Otter

1kg Golden Promise

1kg Jumbo Oats

500g Crystal Malt 60L

450g Chocolate Malt

340g Roasted Barley

250g Black Malt (NOT Carafa Special III)

Boil:

500g Light Dried Malt Extract @ First wort

35g Nugget hops (12% AA) @ 60mins

13g Willamette hops (5.5% AA) @ 30mins

13g Willamette hops (5.5% AA) @ 0mins

1 dessertspoon Irish Moss @ 15mins

55g Sumatran Mandheling coffee beans (fine ground) @ 0mins

70g Green & Blacks Organic Dark Cook’s Chocolate @ 0mins

43g Willie’s Supreme Venezuelan Black 100% Cacao @ 0mins

1 vial California Labs WLP001 (California Ale)

50g Sumatran Mandheling coffee beans (coarse ground) – 7 days in secondary

The sparging set-up

The set-up was a classic three-tier – boiler at top acting as a hot liquor tun, mash tun in the middle, fermenter at the bottom to collect wort, which is then poured back into the (empty) boiler when full. 15 litres of strike water went into the grist at 75, giving a mash temp of 65, which held firm for an hour (I was prepared for a loss of a degree or two, so was pleasantly surprised). I had been aiming for 68, but didn’t think I’d lose a full 10 degrees to the grain – more naivety! In addition, the mash was probably a shade too thick - there were a couple of stuck sparges along the way (solved by blowing into the tap.

The hop additions were straight-forward – 35g Nugget on 60 mins, 13g of Willamette on 30 and 0 mins. The chocolate, cacao and coffee went in right on flameout as well, and turned the dark wort absolutely jet black – just the colour I wanted. The biggest downside to using the coffee like this was that it immediately clogged up the tap on the boiler – getting the wort from boiler to fermenter took a very, very long time, as the tap kept jamming with coffee grounds. (getting the coffee out of the tap afterwards was nigh-on impossible – tell-tale coffee grounds appeared from nowhere when I was heating the strike water for the next brew!)

Clockwise from top left, all my boil additions - a mix of cacao, chocolate and ground coffee; Irish Moss; a vial of WLP001; Willamette; Nugget; and more Willamette to finish!

The OG ended up at 1.068 – below where it should have been if the recipe had been followed (1.078 is specified in that recipe), but not disastrous – and as I didn’t make a yeast starter and simply pitched a vial of WLP001 into the wort, it’s probably just as well. I was a bit worried when the yeast gushed out of the vial on opening, but apparently this can be a good sign – and there were no ill effects in the finished beer. The primary ferment was at about 20-22 degrees – and that was with the help of a heat mat that my parents use for their wine fermenting, and was down to 1.028 within three days and finished up at 1.022. ABV a shade over 6% - less than I’d been hoping for, but not bad considering the farce with the grain.

Wort draining into the FV - fantastic colour!

I racked it onto 2 more ounces of coarsely ground Sumatran coffee beans and left it to picked up their flavour for 7 days. Then, as I fancied oak-ageing some of it, I split the batch into two, bottled half of it and racked the other half into carboys containing oak chips that had been soaking in Jack Daniels for a few days – I’ll blog about how the oaking worked out later.

It went into bottles before the SF trip in February and I resisted the temptation to open any until the start of March. The colour is perfect – dark black, with a tan head, although it doesn’t stick around for very long (due to the coffee oils?). The body is a bit disappointing – I was hoping it would be feel a bit thicker with all those oats in there, although I’ve since read about using glucan rests with oats, which I need to read up on. The coffee and chocolate flavour are spot on though, and getting better as it matures – it’s a shame that it doesn’t have a bit more booze to back them up, but that’s my own fault. A bit more sweetness might help too, which could be achieved either by changing the mash temperature or adding a little lactose to the boil. I'm very happy with it though, overall - a huge leap ahead of the extract brews, despite the numerous basic errors.

I’ve christened the beer Black Rain, after one of the aforementioned coffee-loving musician’s songs – I’ve given him, Mel and a few other friends some bottles, so am looking forward to getting some feedback. If anyone reading this would like to do a swap, please let me know! I’m hoping to brew another batch of this in the coming weeks that puts right some of the problems mentioned above - Item 1: Make sure you have the right grain bill before you start.

First Steps in Brewing

Before I started writing about my all-grain brews, I wanted to write a bit about how I started out. At the time it seemed really easy to get started, but then none of the first few batches turned out exactly as I wanted them to, which says something. I started brewing beer towards the end of 2011 – it’s something I’d wanted to do for a long time but never had the impetus to start. I was lucky enough to have parents that have made beer, cider and wine intermittently throughout my childhood, so they had fermenters, airlocks and hydrometers knocking around. As a hugely impatient novice, I had the idea that I could flick through John Palmer’s How to Brew, buy some ingredients, and suddenly be turning out decent brews. As I said – an impatient, naïve novice. The hardest bit for me to get my head around was the cleanliness. Everything needs sterilizing – fermenters, equipment, surfaces… but not too much, as any trace of the chemicals you’ve used will do as much damage to the brew as if you’d not bothered at all. A thin sodium hypochlorite solution does not taste good – but more of that later.

The first brew was a beer kit called Citrus Blast, put together by Pop’s Home Brew in Cheltenham. It seemed a bit too easy – you got some dried yeast, two cans of Coopers LME and a couple of different hop additions, each in their own bags. Boil them up with as much water as you can fit in as big a pot as you can get your hands on, then after an hour tip it into the fermenter, top up with cold water (which helps bring the temperature down to 20C), then pitch some rehydrated Nottingham yeast. What we had after fermentation was recognizably beer – deep brown, bit of malt, a bit of classic English hops… it just wasn’t the sort of stuff I like to drink.

Brew Two was another kit, which should have come out as a 5% stout, and consisted of a single hop bag and two cans of Coopers Dark extract. I had the bright idea of cutting the overall volume to under 4 gallons instead of 5 in order to bump up the original gravity to 1.080 or something silly and therefore, in theory, the eventual ABV. No taking into account the yeast (it was the same dried Nottingham yeast) or the amount of unfermentables in the Dark Malt Extract or anything – I told you I was naive. It eventually bottomed out at something like 1.028, looked and smelled like Marmite and tasted like, well, diluted Dark Malt Extract. Thinking it was a write-off, we decided to play around with it a bit – splitting it into four one-gallon demi-johns and putting some coffee beans into one, bourbon-soaked oak chips into another, both oak and coffee into a third and leaving the fourth gallon untouched. I’d read online about using coffee and oak to flavour stouts in the secondary, and given that our extract beast seemed to be a bit of a mess, I thought it would be an opportunity to try it out. We gave them all a week, then bottled then. Incredibly, they turned out okay – they were clearly not going to win any brewing awards, but the coffee and oak came through in the various bottles to take the edge off the twang. I’m planning to leave a few bottles for six months and see if they’ve improved.

At Christmas time I was given a 5-gallon boiler, an immersion chiller and some other new equipment, and decided to make Brew Three a recipe of my own. I adapted a recipe online for an Imperial IPA, and,ordered three cans of light malt extract, some US hops (Apollo and Chinook) and a vial of White Labs WLP001 California Yeast. The boil seemed to have gone well, the OG was up at 1.070 where it should have been, and the hops smelled great. Seven days later, it was down to 1.018 - despite me not making a starter, firstly because I didn't know exactly how and secondly because I hoped the yeast would pull through). We racked it to the secondary for dry-hopping with more of the Chinook hops and left it to settle. However, when we came back to it in the following days, there was an odd smell to it – instead of the crisp hop aroma, there was a slight chlorine taint to it that got worse when I tasted a sample. My theory is that there must have been some undissolved crystals of the sodium hypochlorite in the bottom of the secondary that we hadn’t rinsed out properly. The whole batch was ruined (although having said that, my brother couldn’t really taste it, so drank every bottle over the course of a fortnight…)

The lessons I learned from the first few batches were:

1. -       Keep everything sanitised... but rinse everything before use to make sure there's no residue.
2. -       Don’t mess around too much unless you know what you’re doing. If you do have to start messing around, make copious notes. 
3. -       Record everything… starting temps, OGs, FGs, everything.
4. -       Don’t be too ambitious to start with.
5. -       Read and learn as much as possible - the Palmer book is highly recommended.
6. -       Until you know what you’re doing, expect to make fairly mediocre beer at best

      That's not to imply I'm any kind of expert now, but I'm definitely cringing a bit at remembering some of the stuff I've just written....

Kona

I’m looking forward to trying a bottle of my first all-grain beer batch, a coffee stout called Black Rain, which I brewed back in January. I’ll blog about that my fully when I do, but one of the big challenges I faced was trying to source the right coffee beans to put in the secondary. I wanted to copy the coffee aroma of Founders’ Breakfast Stout, but despite finding a recipe online and going to every supermarket or coffee vendor around Cheltenham, we couldn’t find what they use – Kona coffee. (In the end, we used some Guatemalan beans instead.)

Kona’s coffee is hugely prized – the conditions on the volcanic western slopes of Hawaii’s Big Island are perfect for growing it, and apparently it can fetch more than £50 a lb. (I made sure to pick up a couple of pounds for the next batches of coffee stout – much cheaper than that, I assure you). Somewhat less prized are the beers of their local microbrewery, the Kona Brewing Company, which is based a few hundred yards from the sea in Kailua-Kona. I’d seen their beers on the shelves of Whole Foods in San Fran, but not tried any of them, so was immediately curious. Although the beer element of our trip was ostensibly over, I can’t resist the lure of a brewery tour, especially if there’s an adjoining brewpub.

Kona Brewing Company's compact setup, which only produces draft beer

Given the hot and humid year-round climate in Kona, the majority of KBC’s brews fit into the pale, designed-to-be-served-ice-cold mould – they have a stock lager, the grassy, gassy Longboard; a pale ale, Fire Rock; and a slightly paler ale, which was on draught only and whose name escapes me (it may be the Duke's Blonde). I wasn’t too impressed by these – bland and anaemic, they may have been microbrewed but they didn’t taste particularly individual. At the end of the tour, we got to try a sample of Even their Hefeweizen, Hula, was strangely muted – lots of fruity, banana twang, but very one-note, with no real depth or complexity.

Kona's Longboard Lager - the colour of varnished pine but without the flavour

The Lavaman Red comes across like a pint of English premium bitter that’s been chilled to freezing point and then carbonated to within an inch of its life (They have a cask-conditioned night every other Friday, and perhaps this might be better served that way). Their IPA was better – a passion fruit bomb on the nose, although it was a bit too dry in the finish. Our tour guide, an ebullient man called Jesse, wouldn’t divulge the hop bill of as ‘we don’t give away our recipes’ – although this may be news to the brewers, who put all the info for each beer on their website. So the hops in the IPA are Northern Brewer, Cascade and Centennial – just don’t tell Jesse. The best of the pale beers is Wailua Wheat, a wit brewed with passion fruit juice. You get the fruit flavour straight away, but then it fades into the body of the beer to become a refreshing note rather than dominating.

Their most successful beers are their darker or more experimental beers. Pipeline Porter, which takes their stock porter, Black Sand, and ages it on the aforementioned Kona coffee, was fantastic – a really rich coffee aroma, but only a hint of coffee in the flavour, with the caramel malt flavour dominating. Their other coffee beer, a stout called Da Kine Grind, was even better – bumping up the strength to 8.5% and pouring engine-black. The most impressive thing for me was the rich, creamy head – something you don’t usually see with coffee beers due to the oil in the coffee killing the head retention. I didn’t see it poured, so perhaps there’s some special technique at play. We stuck to these for our time on the island – the Pipeline Porter was so good that we took a growler of it away.

My 64oz Kona growler alongside some of their Pipeline Porter

Pipeline was one of the beers we’d seen in Whole Foods, and again in some of the local liquor stores on the island, so it might have made more sense to buy bottles. However, the two beers are not necessarily one and the same. While the beer we’d been drinking in the brewpub – and that’s supplied to Kona’s other bars and restaurants – is brewed on site in Kona, all their bottled beer is contract brewed by the Craft Beer Alliance at an industrial facility in Oregon. While Jesse was quick to point out on the tour that this was just a question of size, and that this practice is commonplace, but it made me feel uneasy – I’ve read of UK brewers having one particularly popular core beer contract-brewed to meet demand, usually while they are trying to expand their own brewing facilities, but the Kona setup means that their brewers never touch any of the beer that is distributed nationwide – only that which is drunk in Hawaii. And there’s no indication on any of their bottle labels that the beers, which trade heavily on their island heritage, have actually been crafted on the mainland. Perhaps I am being too naïve here.

If you’re lucky enough to visit Kona, I do recommend taking the tour and trying their beers for yourself. The adjoining brewpub does fantastic food – using some of the dried, spent grain from the mash tun to make pizza dough and bread, which I thought was quite cool. For the moment though, I don’t think coffee is under threat as the most famous drink from Kona.

Oakland

Our trip to San Francisco is over now, but I wanted to blog about our trip to Oakland on Saturday night after the Barleywine Festival. You would have thought that 20+ barleywines would have been enough, but after a pint of mild at Magnolia (albeit one that was served carbonated and icy cold – I let it warm up a bit before I got into it) and a nap back in the hotel room, we were ready to go again.

If you’re not familiar with the geography of the Bay Area, San Francisco and Oakland sit on opposite sides of the Bay, linked together by the Bay Bridge (a much longer and more impressive structure than the Golden Gate, I reckon – after all, it just seems to link the city to some fishing villages in the North Bay… great.). You can drive between Oakland and San Francisco by land, via San Jose, but it takes a long time. The reason for that long-winded lesson is that as it was President’s Day, the Bay Bridge was closed for repair, so the trip to Oakland was either a long drive or another ride on the BART. We chose the latter.

Oakland is a big city in its own right – less glamorous and affluent than SF, and we were warned that it was a bit edgier at night too, which was borne out by a loud and aggressive argument that seemed to be raging across the road when we got out of the BART station. Just to be on the safe side, we kept our heads down and walked quickly.

We were headed for Beer Revolution - ten blocks from the BART, on the other side of the freeway and next door to, of all things, a vegan soul food restaurant. Of all the bars I’ve been to on the trip, Beer Revolution felt the most instantly familiar – busy and bustling atmosphere, a terrace for al fresco drinking, fridges full of bottles that you can browse like the Cask Pub and Kitchen in Pimlico… There was even an absolutely hammered patron doing her best to annoy her fellow drinkers (at one point she told me I wasn’t the King in Oakland, which was at least accurate) – just like home!

Part of the charm of the place is its idiosyncratic nature. When they first opened, they started with four taps, but with time and success they’ve added new lines all over the place – as a result, you can never tell where your beer’s going to be poured from, with taps on the side of the bar, the front, the back – everywhere. Tonight’s beers were billed as an ‘LA Tap Takeover’, with a few kegs left over from their Bruery showcase on the Friday night. I’ve tried The Bruery’s tasty Saison Rue before and liked it, so I went for their Burly Gourd – billed on the boards as a milk stout with spices. What I got was a slightly peppery, cinnamon flavour and an oddly syrupy character instead of the smooth sweetness that you usually get from a milk stout. I’ve subsequently looked on their site and they refer to it as more of a pumpkin beer… I’d go along with that – it’s definitely nothing like any milk stout I’ve ever drunk!

The incredible tap selection at Beer Revolution - spot the piecemeal-added taps!

When you come to a place with more than 40 beers on tap and hundreds of possibilities in the fridges, the temptation is often to stick with breweries you know or to work through countless tasters before you settle on something. So for the next beer, I took a recommendation and ended up with a pint of Golden Road’s Point the Way IPA. I’d never seen their beers anywhere before, but was really impressed by the subtlety of this. It had the big citrussy hop aroma that you would expect from a Californian IPA, along with a little bit of blackcurrant, but it was much lighter in body and with a slightly creamy roundness to the bitterness at the end - not so much as to make it all too bland though. The Golden Road website claims that ‘New Zealand hops’ are the key – I’d guess at Nelson Sauvin in the pint I had – and I would happily drink this again. I think sometimes the temptation for brewers is to go more extreme with IPAs – massive bitterness, double IPAs, triple IPAs, round after round of dry-hopping – but in this case, to use a cliché, a little bit less gives you more.

After an hour or so of debating what to take from Beer Revolution’s fridges, I settled on a bottle of Evil Twin’s Biscotti Break – a porter made with coffee, vanilla and almonds. And yes, I am aware that it was brewed in Scandinavia, but I’ve never seen it in London and I love his beer. Mel gifted me one of the craziest things I’ve seen all week – Oskar Blues Ten Fidy, a 10.5% imperial stout sold in a can. Even writing that makes my mind bend. I look forward to cracking them back in London.

Finally, Mel’s friend Andrei shared the night’s piece de resistance with us – a Swiss sour called Abbeye de Saint Bon Chien 2010. As I’ve mentioned previously, my knowledge of sours could fit onto a postage stamp, but this was wonderful – bit of a funky aroma, slightly dry, clean gooseberry-type flavour, and very refreshing. As close to, say, an Austrian Gruner Veltliner wine as I’ve tasted in a beer. I must drink more sours in the coming year if they’re as good as this.

Brasserie Franches-Montagnes' Abbey de Saint Bon Chien 2010

I’m glad we went to the trouble of coming all the way over to the East Bay – the chance to sample a new brewery’s drinks should always be taken - I’ll be looking out for more from Golden Road in the future. If you ever happen to be in the Oakland area, give Beer Revolution a visit.

SF Beer Week: Toronado Barley Wine Festival

On my flight to San Francisco on Monday, I was flicking through the current edition of Beer Magazine, the succinctly titled CAMRA quarterly, and came across an article entitled ‘Does Barley Wine Even Exist?’ The style is almost entirely invisible in English pubs and off-licences these days – I think the only examples I’ve had back home in the past couple of years are Sierra Nevada's Bigfoot (of which more later), and the Brewdog and Three Floyds’ collaboration Bitch Please, which is hardly mainstream stuff in name or flavour. The article’s author, Graham Holter, makes the point that barley wine is experiencing a renaissance in America, and San Francisco’s Beer Week culminates in possibly the largest celebration of the style in the world.

As a result of the scarceness of barley wine in the UK, I was preparing for the Toronado Barley Wine Festival without a clear idea of what one is. It should be high in alcohol – a minimum of 8.5% - with a malty, ‘sticky’ mouthfeel and a brown, rather than black colour, to differentiate it from an imperial stout. It should have some hops, but if it is too hopped, then it can start to veer into the double/triple IPA territory that some SF brewers have explored. I’ve just looked on Wikipedia for their BW ‘style statistics’, with original gravities and SRM colours and so forth, and my preconceptions aren’t too far off.

I hadn’t realized quite how big a deal the Barley Wine Festival is. A pub or bar in London running an event like this might expect to start to fill up at about 4-5pm. Factor in that most of the beers on offer are well into double-figure ABV, and perhaps the event wouldn’t even be that packed. Well, out on Haight St, the first people started queuing up at around 7am, with doors due to open at 11.30. Special pre-festival brunches are on offer nearby – the Magnolia pub further down the street was even promoting a selection of milds and session ales as a contrast.

Once we’d filled up with a big breakfast, we headed down to Toronado for 12 noon to find that the place was packed – although not, according to our friends Mel and Andrei, as busy as at the same time last year (thankfully, in my opinion). On coming through the door, you pick up a sheet of the barley wines on offer – 52 in total, with 46 kegs being poured in the front bar and an extra six in an auxiliary bar in a side room. Beers are served in either small (3oz) or medium (6.5oz) measures – half or full glasses, essentially, although my experience was that the half-glasses  were pretty generous…! Every table I could see was already covered in glasses – with the numbers of the beers written on the coasters underneath to keep track of what was in the glasses.

(I'd never seen anything like this before. Note the papers under the glasses with numbered circles)

As with my first time at Toronado, the ordering system is strictly by number only. Given that the queues at the bar are so big and it takes so long to get served, the savvy drinker selects six that they want to try from the list, bring along a cardboard six-pack holder, shout out your numbers at the bar like a bingo caller (remembering to say small or medium), carefully stack the glasses into the carrier, then take them back to your spot and try to unload them. If this all sounds like an enormous hassle, then you’re forgetting the most important part of the day – we now had six unique barley wines to taste and compare before we had to go through it all again.

All but one of the beers on offer were from American brewers – the sole exception being Emelisse from the Netherlands. There were a few verticals on offer (the same beer but from different years, so you can taste the ageing), as well as some special barrel-aged versions. There were some that were blends of different barrel versions, and even a barley wine blended with an imperial stout (which I’ll get to later).

(Thirty-five of the beers on offer - it continued overleaf, but you get the picture)

As Mel and Andrei knew what they were doing, they picked the first six, which were: Ninkasi Brewing’s Critical Hit 2010, Alaskan brewer Midnight Sun’s Arctic Devil, North Coast’s Old Stock 2008, Rogue’s Old Crustacean 2009, Ballast Point’s Three Sheets (Rum Barrel) and Anderson Valley’s Horn of the Beer. We all agreed that the Arctic Devil was our favourite of the six – the highest ABV of the festival at 13.2%, but super-smooth vanilla oak tones. I found the Three Sheets too sweet (rum barrel ageing suits a darker beer, in my opinion c.f. Lost Abbey/Brewdog’s Lost Dog), but I loved the prominent hops in the Critical Hit 2010. You’ll remember we tried Old Stock 2009 earlier in the week, and the 2008 was a maltier version that perhaps wasn’t quite as good. I don’t remember much of the Horn of the Beer – for the rest of the blog I’ll simply gloss over my poor note-taking! – and Rogue’s Old Crustacean had a sweet, apricot jam flavour that I could imagine being too cloying if we’d had larger pours.

We had taken up a convenient position in an alcove by the auxiliary bar,  which not only gave us one of the few places in any of the rooms with space to set our glasses down, but also easy access to the six beers available on the taps there. We chose number 47 – Alesmith’s Old Numbskull; 49 – Drake’s Frankenwine (a blend of their barley wines); 51 – Pizza Port Carlsbad’s Farley (aged in bourbon barrels) and, just to make up the numbers, 52 – Beachwood’s Annihilator. The latter was awful – an odour of soap and washing-up liquid, followed by the taste of bubblegum and a touch of pine disinfectant. Not very pleasant! The Drake’s Frankenwine was fairly indifferent – a mish-mash of different flavours that blended into nothing much at all, which seems like a waste of all the effort put into the individual barley wines. Thankfully, the other two were better - Old Numbskull was an American-style well-hopped barley wine, with a finish like candied grapefruit peel, while Pizza Port’s Farley was bourbon-barrel perfection. You could smell the barrel as soon as you put your nose in, full of that delicious rich, chocolate-vanilla scent, and it was so smooth and easy to drink. The tastiness, along with our proximity to the keg, meant that this was the only brew we ordered twice. Or three times, as it turned out.

 (The highest ABV drip tray in the world? The auxiliary bar in action)

At about this point, the realisation kicked in that we’d split about 65ozs of 10+% ABV beer between four of us, and it wasn’t yet 1.30pm. The pros that were queuing in the early morning sun had come prepared with lunches and snacks that you are allowed to bring in to eat with your beer, but we were still running on our big breakfast. Our next six included a classic example of the style, Sierra Nevada’s Bigfoot 2009. I find the taste of their Pale Ale so distinctive that I could identify it blind, and the Bigfoot takes that base and turns the dial up on everything especially the malt. Apparently collecting Bigfoot is a big thing here - Andrei was telling us about tasting a 16-year-old bottle from a 'Bigfoot Chaser's collection, which must have been incredible.

High Water’s Old & In The Way is billed as ‘English Style’, which means the malt should dominate the palate, and sure enough, it did – like drinking a liquid Highland Toffee bar, but with a burn at the end. The aforementioned blend of barley wine and imperial stout was 50-50’s BART (Barrel Aged Really Tasty), and my notes simply say ‘Accurately named’. The description makes clear that it had been aged in a Jack Daniels barrel, and you could taste the distinctive Jack flavour through this. We also tried Marin’s Old Dipsea 2011, Bear Republic’s Old Scoutter’s and Triple Rock’s Dragonaut – which we only had because the bartender misheard Mel ask for #35 and served her #25 instead - in this bar run.

(Ordinarily I'd list the beers - the centre right beer is Pizza Port's Farley, but not sure about the others...!)

With the time ticking into early afternoon, the bar was pretty much at capacity now, with our well-guarded spot by the second bar being encroached upon and a line outside to get in. A few beers had started to run out, too -  Farley went quite early, along with the Arctic Devil and the Three Sheets (to my surprise). We decided to pick a final six beers and then make our escape before we all passed out. We finally did get the #35 we wanted – Schmaltz’s He’Brew Genesis 15:15. Coincidentally, as we tried this, the brewer walked past us – one of a number of brewers of the beer we were drinking that had come along to enjoy the festival. Genesis 15:15 stood out on the menu as an interesting beer – brewed with dates, figs, grapes and pomegranates, then aged in rye whiskey barrels. This was a glorious, sticky, fruity confection, and I could taste the pomegranate juice in the palate. The barrel had less of an influence here than with other beers we tried, but I’ll put that down to the sheer weight of other flavours going on in there. Disappointment of the day was Deschutes’ Mirror Mirror (2011), a beer that Mel and Andrei assured me was very good when they’ve had it from bottle, but which had an unpleasant acetone/nail polish aromas and a slightly astringent flavour. We reckoned it might be infected.

I convinced our American friends to try Emelisse’s Dutch take on the style, although they weren’t impressed with the upfront hops in there. Uinta’s Anniversary was next, and very tasty – although I did point out that, as the beer was made in teetotal Utah, my expectations were quite low. Next was Speakeasy’s Old Godfather, which was fairly unremarkable, before we completed our vertical of North Coast’s Old Stock with the 2010 version (I think my favourite was the 2009).

With our veins flowing with barley wine, we wandered out into the warm afternoon sun. As we walked up Haight, debating our favourites, what struck me was the sheer variation in flavour across the beers we’d tried – from the dark, rich Farley through to the vibrant, fruity Genesis 15:15 to the big hops of Critical Hit 2010. With such a wide definition of the style to play with, there is so much scope for brewers to play with the style to brew something tasty and different. I understand that a selection of medals are handed at the end of the day – personally, if I had to choose a favourite, I think the Arctic Devil or the Farley would win. The most interesting was the Genesis 15:15, although I don’t know how much of that I could drink – or how often!

After all that strong, strong beer, there was one thing I wanted more than anything else in the whole world. We walked up the hill to Magnolia for a good, old-fashioned pint of mild.