brew day: Schäferpils Zwei

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Partly because I’m a sentimental git, but mostly (I tell myself) because the selected Czech strain was still a couple propagations away from prime time, and also because there was a raging pitch of 2042 just sitting there with a gleam in its collective eye, this – and not the forthcoming Czech dark lager – was the first batch with Brew Dog 2.0.

It’s a revisit to, and slight revision of, the first recipe brewed in the absence of Brew Dog 1.0: a straight-up north German-style Pils with a blend of noble hops. Continue reading

prep day: dog food and dark lager

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Citizens, it’s a bittersweet thing to get a new dog after the loss of a good one. It’s sweet, because it’s a new dog – not the same as Brew Dog 1.0, but good in her new individual way. It’s bitter because you have to hustle and scoop the last of your sack of Weyermann Bohemian Floor-Malted Dark out of the Vittles Vault like a sucker so that it can be re-filled with Nutro Lamb & Rice Large Breed Adult formula instead of artisanal European malt.

This can only mean decoction-mashing an export-strength Czech dark lager with that displaced malt: it will be a bin-cleaner in the truest sense of the word.

First, it will be necessary to rifle through the Library of Ancient Yeast, sunken lo these many moons below a fabled five-pack of New Glarus Staghorn … uh, four … three-pack of New Glarus Staghorn, and find the cache. See what might be under there in the way of out-of-date smack packs for me and Brew Dog 2.0 to work with.

But in the event that the cache comes up empty and I gotta go buy yeast, pop quiz for you: what’s your favorite strain for Czech lager?

bubbles in my beer, pt. 3

via wearethelastbeatniksfiles.wordpress.com

“For several years now, beer hijacking has been an issue for small and independent commercial brewers. They’ve been working hard to differentiate themselves from very large brewing companies that offer special beers and would prefer that beer drinkers believe that their beers come from small and independent breweries. Speaking for myself, this is a turnoff. The beer is probably great quality, but the marketing is deceptive and erodes the perception of credibility.”

“I’m the only thing standing between the death of Irish music and … and … the life of Irish music. Hss hss hss hss!”

One of these is a quote from an op-ed piece in the New Brewer on the need for a clear, commonly-understood definition of “craft beer,” and the other is a quote from the Shane MacGowan biopic If I Should Fall from Grace. Continue reading

ptyalin

“Thus, it is known that the preparation of some native beers that used cereals as a source of extract involved a step where the grains were masticated by the brewer. In so doing, the addition of saliva, which contains the amylase, ptyalin, would partially degrade the starch content of the grain and thereby increase the fermentability of the wort. It is interesting to conjecture as to the train of empiricism that culminated in this process!”

Boulton & Quain, Brewing Yeast and Fermentation

It’s absolutely true, but you know, I never thought about all the misfires and shuffling steps (spits?) that had to’ve led to that discovery.