Yesterday was such a gorgeous Midwestern spring day (finally) that the Mrs. and I decided to go for a drive. A nice long drive. We wound up with a fridge full of New Glarus bounty at the end of the day, along with a few other items. That tri-state Dubuque-Galena area really, uh...delivered. Cheers!
Spotted Cow has a very broad appeal and is really coveted here in Iowa. Moon Man No Coast Pale Ale is my fave. Some of their seasonals are really good as well. Being unavailable out-of-state adds to the allure.
Sunday I went over to Harrison OH. There is a liquor store right on the other side of the state line to Indiana.. as in I think the line runs down the street in front of the place. That is where I was able to get the Town Branch Bourbon. Got that specifically because it is the same distillery that makes Kentucky Bourbon Barrel Ale and I guess we can't get their bourbon here in OH, just the beer.
While we were there we decided to get some grub. Stopped at Market Street Grille. Saw they have Hofbrau Dunkel on tap. Will be going back for that. I don't think I've seen that on tap anywhere else but Hofbrauhaus.
Well. It's beer! I think I shot a bit past the mark and made it too bold. The malty punch of the red extract and floral notes of the flavoring hops seem to shout louder than the bourbon notes. It has that characteristic flabby young homebrew flavor that you may have experienced if you go to microbreweries (possibly due to alot of proteins still in suspension). It gets alot of chill haze too from that. A few months in the fridge should get those proteins to fall out; tightening up and defining the flavor better.. make it taste more like a commercial brew. Though for now, those proteins seem to give the head extra robustness. It stays there the whole time instead of disappearing 1/3 the way in.
Of course, in hindsight, I could have just added the whole bottle of bourbon to combat the other flavors. Which would really make the stuff "an event in a glass", but wouldn't be quite what I was going for. If/when I try this again. I think I'll omit the red extract and just do all amber. And tone down the end flavoring hops. Possibly reduce the bittering hops too as I think the bourbon added some bitterness itself. But maybe add a little more bourbon to really bring those flavors forward.
Talked a bit with the wife and next ferment may be a cider. A Cran-apple cider seemed to perk her interest. That should be even easier.. Just find juice without ascorbic acid (preservative that would kill the yeast), pour it in the fermenter, add yeast and the air lock. You are off to the races! From what I hear wine yeast can best preserve the fruit flavors throughout the ferment.
Oof, isn't that stuff traditionally freeze distilled? That method doesn't remove any methanol so it ends up concentrating more.. I hear the hangover from a night drinking it is legendary.. known as "apple-palsy".
Normally I'm more of a Pinot noir guy but last time Aldi had this stuff it was pretty outstanding for a $10 bottle. I don't get any bourbon notes. I think it is the oak that gives it a hint more robustness that sets it apart from your typical cheapo chardonnay.
Yeah regular fizzy cider is good. That's what I want to make (roughly typical beer abv). But they used to leave those barrels out in the barn in winter. Eventually some water in it would slowly gather and freeze. You pull the ice out and what are you left with? More concentrated alcohol. Probably concentrates the flavor too.
With standard heat distillation, methanol boiling point is 148.93 °F. Ethanol is 172.6 °F. So when heating up to a boil, the methanol comes out first. They learned you toss the first drippings since that's the crap that makes you go blind.
You don't have that opportunity with the freeze method. I'm not even sure on the legality of buying/selling freeze distilled spirits in the states. I've heard of BrewDog in Scotland freeze distilling some beer to crazy high abv levels.
I tried Pyrat Rum once. Stuff tasted like a combo of nail polish remover and envelope glue (which would be acetone and ester notes from what I read). Coke tones it down
I wouldn't be surprised if there are all sorts of trace volitiles that are made in fermentation. To what extent probably depends on the yeast strain used and conditions during the fermentation. Since we don't realy do anything to remove it from beer and wine we end up consuming it. Though it is usually so low concentration our bodies can usually handle it fine. It is when we start to concentrate it that it can become a problem.
So from what I hear, if you do get your hands on freeze distilled stuff. It is best to enjoy sparingly.. Have an ounce or so as a treat, then move on to something else... Or suffer the consequences.
Small update on the homebrew. I threw some in the fridge to sit for a while last week. I opened one up just now and has already sharpened up the flavor alot. It is probably one of those occasions when a good portion of the change happens relatively quick then more change takes longer and longer to happen.
I had some Carlo Rossi 4liter Sangria bottles saved. So today I decided to try a couple small batch experiments. So simple to do. I could get used to this.
Lalvin d-47. From quick research it seemed folks use it for both ciders and mead. So I just split the rehydrated packet between both. Though it may not have been the best option now that I look around some more..
@Kornbread said:
Don't get me wrong as the yeast do play an important part in the final taste, but IMHO, people stress way to much over those little buggers.
True I usually don't stress a bunch over the details since I can tolerate alot of different flavors and I more enjoy the experience. I pretty much never do the exact same recipe twice anyway so repeatability is off the bottom of my list.
From my corner of the world, left to right is a local apple gin from Forbidden Spirits in Kelowna, BC. In the middle is a real nice award winning copper pot distilled gin from Noteworthy in Oliver, BC. This is the high strength release, packs a punch at 57%. Then a very nice Rye whiskey from Odd Society in Vancouver.
Comments
Yeah I was fishing a bit... Got a bite though
Yesterday was such a gorgeous Midwestern spring day (finally) that the Mrs. and I decided to go for a drive. A nice long drive. We wound up with a fridge full of New Glarus bounty at the end of the day, along with a few other items. That tri-state Dubuque-Galena area really, uh...delivered. Cheers!
Love their Spotted Cow.
Spotted Cow has a very broad appeal and is really coveted here in Iowa. Moon Man No Coast Pale Ale is my fave. Some of their seasonals are really good as well. Being unavailable out-of-state adds to the allure.
Sunday I went over to Harrison OH. There is a liquor store right on the other side of the state line to Indiana.. as in I think the line runs down the street in front of the place. That is where I was able to get the Town Branch Bourbon. Got that specifically because it is the same distillery that makes Kentucky Bourbon Barrel Ale and I guess we can't get their bourbon here in OH, just the beer.
While we were there we decided to get some grub. Stopped at Market Street Grille. Saw they have Hofbrau Dunkel on tap. Will be going back for that. I don't think I've seen that on tap anywhere else but Hofbrauhaus.
Well. It's beer! I think I shot a bit past the mark and made it too bold. The malty punch of the red extract and floral notes of the flavoring hops seem to shout louder than the bourbon notes. It has that characteristic flabby young homebrew flavor that you may have experienced if you go to microbreweries (possibly due to alot of proteins still in suspension). It gets alot of chill haze too from that. A few months in the fridge should get those proteins to fall out; tightening up and defining the flavor better.. make it taste more like a commercial brew. Though for now, those proteins seem to give the head extra robustness. It stays there the whole time instead of disappearing 1/3 the way in.
Of course, in hindsight, I could have just added the whole bottle of bourbon to combat the other flavors. Which would really make the stuff "an event in a glass", but wouldn't be quite what I was going for. If/when I try this again. I think I'll omit the red extract and just do all amber. And tone down the end flavoring hops. Possibly reduce the bittering hops too as I think the bourbon added some bitterness itself. But maybe add a little more bourbon to really bring those flavors forward.
Talked a bit with the wife and next ferment may be a cider. A Cran-apple cider seemed to perk her interest. That should be even easier.. Just find juice without ascorbic acid (preservative that would kill the yeast), pour it in the fermenter, add yeast and the air lock. You are off to the races! From what I hear wine yeast can best preserve the fruit flavors throughout the ferment.
Have about 3 gallons of apple cider in the shop fridge. Someone called it Amish moonshine. It only takes a drink or two ..
Oof, isn't that stuff traditionally freeze distilled? That method doesn't remove any methanol so it ends up concentrating more.. I hear the hangover from a night drinking it is legendary.. known as "apple-palsy".
It may wind up as apple brandy.
Normally I'm more of a Pinot noir guy but last time Aldi had this stuff it was pretty outstanding for a $10 bottle. I don't get any bourbon notes. I think it is the oak that gives it a hint more robustness that sets it apart from your typical cheapo chardonnay.
Yeah regular fizzy cider is good. That's what I want to make (roughly typical beer abv). But they used to leave those barrels out in the barn in winter. Eventually some water in it would slowly gather and freeze. You pull the ice out and what are you left with? More concentrated alcohol. Probably concentrates the flavor too.
With standard heat distillation, methanol boiling point is 148.93 °F. Ethanol is 172.6 °F. So when heating up to a boil, the methanol comes out first. They learned you toss the first drippings since that's the crap that makes you go blind.
You don't have that opportunity with the freeze method. I'm not even sure on the legality of buying/selling freeze distilled spirits in the states. I've heard of BrewDog in Scotland freeze distilling some beer to crazy high abv levels.
IIRC, acetone comes off first. Either way, you can smell and taste it.
I tried Pyrat Rum once. Stuff tasted like a combo of nail polish remover and envelope glue (which would be acetone and ester notes from what I read). Coke tones it down
I wouldn't be surprised if there are all sorts of trace volitiles that are made in fermentation. To what extent probably depends on the yeast strain used and conditions during the fermentation. Since we don't realy do anything to remove it from beer and wine we end up consuming it. Though it is usually so low concentration our bodies can usually handle it fine. It is when we start to concentrate it that it can become a problem.
So from what I hear, if you do get your hands on freeze distilled stuff. It is best to enjoy sparingly.. Have an ounce or so as a treat, then move on to something else... Or suffer the consequences.
Better get a fruit punch with everclear...
Crappy video aside, this is very traditional in the state I grew up.
Small update on the homebrew. I threw some in the fridge to sit for a while last week. I opened one up just now and has already sharpened up the flavor alot. It is probably one of those occasions when a good portion of the change happens relatively quick then more change takes longer and longer to happen.
Same with concentrated spirits; relatively large changes at first, particularly the first week, then things slow down.
I had some Carlo Rossi 4liter Sangria bottles saved. So today I decided to try a couple small batch experiments. So simple to do. I could get used to this.
Which yeast?
Lalvin d-47. From quick research it seemed folks use it for both ciders and mead. So I just split the rehydrated packet between both. Though it may not have been the best option now that I look around some more..
Some local porter.
Don't get me wrong as the yeast do play an important part in the final taste, but IMHO, people stress way to much over those little buggers.
True I usually don't stress a bunch over the details since I can tolerate alot of different flavors and I more enjoy the experience. I pretty much never do the exact same recipe twice anyway so repeatability is off the bottom of my list.
Another town, another local brew.
Let us get prehispanic, pulque, a fermented agave juice. One au natural, one day with mango.
Drink pulque, get astral.
Another from this town.
Responsible day drinking. It is... Barely OK.
I had a Lagunitas Little Sumpin last night at a wedding reception. It was pretty good but not worth the $6!
From my corner of the world, left to right is a local apple gin from Forbidden Spirits in Kelowna, BC. In the middle is a real nice award winning copper pot distilled gin from Noteworthy in Oliver, BC. This is the high strength release, packs a punch at 57%. Then a very nice Rye whiskey from Odd Society in Vancouver.