“… utepils simply means any beer enjoyed outside, at any time of the year, but it is true that the first one of the season is a much anticipated ritual.”
– h/t An enthusiast’s lexicon
utepils
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Tag Archives: beauty shot
into the keg with you
Baby, if you ever wondered – wondered whatever became of me, I’m living on the air in Cincinnati.
Just kidding, I’m carbonating.
I kegged an IPA today, oh boy
It was a lucky ale with EXP 5256; and though the beer was rather flat, I still had a draft. I took this photograph.
ATX
So I was in Austin for a Master Brewers Association of the Americas conference, and in between seminars I went to some places … great city for beer and barbecue, and I have photographic proof.
First Gold IPA
Or, Need a Bigger Boat Bitter.
study in blonde
On the left, Helles (90% Pils, 6% Bohemian dark, 4% Carafoam – multi-temp step mash); on the right, Czech pils (97.5% Pils, 2.5% Acid malt – triple decoction).
2013
Happy new year, citizens.
I am not big on resolutions – when I make a to-do list, I like to include items that I’ve already completed so I can start crossing things off right away and bask in the glow of my own incredible efficiency – but I do believe in the importance of intentionality and not waiting for things to happen all by themselves. So, with that in mind, here are my brewing resolutions for the 363 days to come:
- Read in a timely fashion these good books that Santa brought me.
- Renew the bonds of friendship with some yeast strains and beer styles that I haven’t visited in years … Dortmunder, Witbier, straight lambic, Wyeast 2565 …
I’d love to hear what you guys have planned for your fermentors and kegs this year.
cheers
Merry Christmas, citizens. Be safe, be happy.
basecamp sour 2012: the Brettcurrant edition
Truth in advertising – deep down, I really only truly love a fruit beer if it’s also sour or wild or Brett-influenced, something more than just a fruit beer. That’s just the way Crom made me.
Which isn’t to say I can’t appreciate a well-made straight-ahead fruit beer, but, sour or not, I do feel that the fruit should reflect the beer’s provenance – the fruit adds another layer of reality to beer as an agrarian product and an extension of its time, people, and place.
Every great meadmaker I’ve ever met, from Ken Schramm to Curt Stock, has espoused the use of high quality, local fruit when making melomel, and that philosophy translates very well when brewing sour and wild ales.
With all that out of the way, this, then, is the story of what happened to the B portion of Basecamp Sour 2012. Continue reading
guess that fruit
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