Yesterday, the good folks at Beersmith (the popular brewing software) announced an open beta for their new linux version. Sadly, they are currently only releasing the install package in the .deb form. The following is a guide to how to install BeerSmith 2 on Fedora 16.

• Download the BeerSmith-2.0.60.deb file here.
• ar p BeerSmith-2.0.60.deb data.tar.gz | tar zx
• mkdir -p /etc/xdg/menus/applications-merged/
• sudo cp usr/bin/beersmith2 /usr/bin
• sudo cp usr/lib/* /usr/lib/
• sudo cp usr/share/applications/beersmith2.desktop /usr/share/applications/beersmith2.desktop
• sudo cp -R usr/share/BeerSmith2/ /usr/share
• sudo cp usr/share/icons/hicolor/128×128/apps/beersmith.png /usr/share/icons/hicolor/128×128/apps/beersmith.png
• sudo cp usr/share/icons/hicolor/16×16/apps/beersmith.png /usr/share/icons/hicolor/16×16/apps/beersmith.png
• sudo cp usr/share/icons/hicolor/24×24/apps/beersmith.png /usr/share/icons/hicolor/24×24/apps/beersmith.png
• sudo cp usr/share/icons/hicolor/32×32/apps/beersmith.png /usr/share/icons/hicolor/32×32/apps/beersmith.png
• sudo cp usr/share/icons/hicolor/48×48/apps/beersmith.png /usr/share/icons/hicolor/48×48/apps/beersmith.png
• sudo cp usr/share/icons/hicolor/64×64/apps/beersmith.png /usr/share/icons/hicolor/64×64/apps/beersmith.png
• sudo cp -R usr/share/menu /usr/share/

The Beersmith2 binary should now show up under applications. If not, you can always run it from /usr/bin/beersmith2 or create a shortcut to that binary. I haven’t had a chance to play around with it yet, but it at least launches successfully.

Root Names

• 1 carbon = meth
• 2 carbons = eth
• 3 carbons = prop
• 4 carbons = but
• 5 carbons = pent
• 6 carbons = hex
• 7 carbons = hept
• 8 carbons = oct
• 9 carbons = non
• 10 carbons = dec
• 11 carbons = undec
• 12 carbons = dodec
• 13 carbons = tridec
• 14 carbons = tetradec
• 15 carbons = pentadec
• 16 carbons = hexadec
• …
• 20 carbons = iso

Largest Chain

What do I mean by largest chain? Take for example the structure of 4-methylnonane:

In organic chemistry, on any point of a line structure that doesn’t have a label, it is assumed to contain a carbon atom, and that there are hydrogen atoms bonded to that carbon atom. Remember, a carbon atom has 4 valence electrons (or electrons in its outer electron orbital), and a Hydrogen atom has 1 valence electron, and that carbon wants to have 8, and really wants them from hydrogen. Anyway, without getting too much into basic chemistry, if you look at 4-methylnonane above, you see that the longest chain is 9 carbons long. At each point in the chain, you can assume a carbon. Count the points, and you get your root name. In this case, consult the chart above, and you see 9 carbons = non.

How many bonds?

Next, you look at the bonds. Are there any double bonds? Double bonds are usually notated by a double line at the bond, instead of a single line. If there are, you would use the suffix
-ene, triple bonds would use the suffix -ine. In our case, 4-methylnonane does not have any double bonds, so we would use the suffix -ane. So we add -ane to the root, non+ane, nonane. Carbon chains without double bonds are called alkanes. All carbon chains that are alkanes, get the suffix -ane. Carbon chains with double bonds are called alkenes, and carbon chains with triple bonds are called alkynes.

alkyl groups

So where does the 4-methyl come from? If you look at the original structure, you’ll notice that there is a branch coming off of the 9-carbon chain. When you have a branch off the longest chain, you count the “branch” chain and use the prefix for that. In our case, the 9-carbon longest chain has a 1-carbon chain branch, so we would use meth, and then you apply the suffix -yl (methyl nonane).

Next, number the carbons on the longest chain, starting from the side of the chain that would be closest to the branch. In our case, the branch is on the 4th carbon, and the name would be 4-methyl nonane, because the methyl group is attached to the 4th carbon on the nonane chain. Makes sense, right?

Let’s take another example.

Now what happens if the chain is a ring? Take buytlcyclopentane:

If a carbon chain forms a ring you add the prefix cyclo- to it. Easy as that.

Common vs. Systematic

Just to make things more complicated, there are two ways of naming. Common naming, and Systematic naming.

Common Name

Common naming uses the additional prefixes sec-, iso-, and tert- to explain where the branch or group is attached to the ring or chain. If the group is attached on the first carbon in the straight chain, there are no prefixes added. For example, in butylcyclopentane, the butyl group attaches to the ring at the point of the first carbon in the chain. For sec-butylcyclopentane, the butyl group is attached on the second carbon atom in the chain where that carbon is bonded with 2 other carbon atoms. For iso-buytlcyclopentane, the butyl group is attached to the ring at one end of the 4 carbon chain, but it also branches off on the other end of the chain. This only tends to happen with groups below 5-6 carbons. For tert-butylcyclopentane, the butyl group would attach to the ring on a carbon that is also bonded with 3 other carbon atoms. The following will try to explain that in image form:

Systematic Naming

For me, systematic naming makes more sense and is easier to use. Systematic naming basically repeats the naming scheme used for the root, when naming the groups attached to the ring or chain. For example, take butylcyclopentane again.

butyl cyclopentane is still butyl cyclopentane

sec-butyl cyclopentane becomes (1-methyl propyl)cyclopentane. The longest chain on the group attached to the ring is 3 carbons long (propyl), and branch off that chain is 1 carbon long (methyl), and that branch is attached on the first carbon (1-methyl).

iso-butyl cyclopentane becomes (2-methyl propyl)cyclopentane. The longest chain on the group attached to the ring is 3 carbons long (propyl), and branch off that chain is 1 carbon long (methyl), and that branch is attached by the 2nd carbon (2-methyl).

tert-butyl cyclopentane becomes (1,1-dimethyl ethyl)cyclopentane. The longest chain on the group attached to the ring is 2 carbons long (ethyl), and branch off that chain is 1 carbon long (methyl), but there are two of them (dimethyl), and the branches are attached by the first carbon (1,1-dimethyl).

Difficult example

How about 5,6 – diethyl – 6-(1-methylethyl) decane?

Higher alcohols contribute to beer flavor, but are also involved in ester formation. They have strong flavors, producing an “alcoholic” or “solvent-like” aroma, and can have a warming effect on the palate. Most higher alcohols are formed during primary fermentation.

There are 45 different alcohols identified in beer. They are named higher alcohols because thier molecular weight is greater than ethanol (C2H5OH).

There are two classes of higher alcohols: aliphatic (volatile and contribute hot, solvent, and alcoholic taste and smell), and aromatic (not volatile and can give beer “drinkability”).

Aliphatic Alcohols

Aliphatic alcohols are organic compounds with with open chains of carbon atoms volatile and contribute hot, solvent, and alcoholic taste and smell.

Examples of Aliphatic alcohols

n-propanol:
(CH3CH2CH2OH)

iso-amyl alcohol:
((CH3)2CHCH2CH2OH)

active amyl alcohol:
(C5H12O)

iso-butyl alcohol:
((CH3)2CHCH2OH)

Aromatic Alcohols

Aromatic alcohols are not volatile and are organic compounds containing one or more 6-carbon rings. They contain phenols (meaning they have a carboxyl group –OH bonded with aromatic hydrocarbon group) which are benzene based molecules.

Examples of Aromatic alcohols

2-phenylethanol:
(C6H5CH2CH2OH)

All higher alcohol production occurs during primary fermentation as byproducts of amino acid synthesis. Unlike Diacetyl, higher alcohols are not reabsorbed and reused by the yeast cell

Increased higher Alcohol factors: yeast strain, fermentation temperature, pitch rate, wort gravity, wort O2, wort FAN, fermentation vessel design.

Esters

Esters are formed by combining a higher alcohol with an organic acid. A organic acid is an organic compound with acidic properties. The most common organic acids are the carboxylic acids, whose acidity is associated with their carboxyl group –COOH. Sulfonic acids, containing the group –SO2OH, are relatively stronger acids. Alcohols, with –OH, can act as acids but they are usually very weak.

Ester aromas

• ethyl acetate: solvent, nail polish
• isoamyl acetate: banana
• ethyl caproate: apple, aniseed
• ethyl caprylate: apple
• phenylethylacetate: roses

Organic Compound: any member of a large class of gaseous, liquid, or solid chemical compounds whose molecules contain carbon.

Carbon has the ability to form very long chains of interconnecting C-C bonds. This property is called catenation. Carbon-carbon bonds are strong, and stable. This property allows carbon to form an almost infinite number of compounds; in fact, there are more known carbon-containing compounds than all the compounds of the other chemical elements combined except those of hydrogen (because almost all organic compounds contain hydrogen too).

In organic chemistry, there are a few basic structural shapes that you will encounter. They are open chains and rings. There are also two types of chains, a straight chain, and a branched chain. In a straight chain, one carbon atom holds no more than two other carbon atoms. As its name implies, the straight chain is a straight link of carbon, sometimes oxygen or nitrogen, atoms, in structural formula that is. Because of twisting and contouring, they chain may have several conformations. Branched chains have at least one carbon holding more than two other carbon atoms. It will, as its name implies, have branches of other chains coming off another chain. Branching is one of the reasons why there are so many isomers for each compound.

Straight Chain

Branched Chain

Rings (or cyclic compounds) are composed of rings of carbon and sometimes oxygen or nitrogen.

Benzene Ring

aldehyde: organic compound containing a carbon atom double bonded to Oxygen and that same carbon atom bonded to Hydrogen (H-C=O)

ketone: organic compound with the structure RC(=O)R’, where R and R’ can be a variety of atoms and groups of atoms

diketone: A diketone is a molecule containing two ketone groups.

Aldehydes and ketones play an important role in the chemistry of carbohydrates. The term carbohydrate literally means a “hydrate” of carbon, and was introduced to describe a family of compounds with the empirical formula CH2O. Glucose and fructose, for example, are carbohydrates with the formula C6H12O6. These sugars differ in the location of the C=O double bond on the six-carbon chain, as shown in the figure below. Glucose is an aldehyde; fructose is a ketone.

carboxylic acid: organic acids characterized by the presence of at least one carboxyl group (–COOH).

organic acid: an organic compound with acidic properties. The most common organic acids are the carboxylic acids, whose acidity is associated with their carboxyl group –COOH. Sulfonic acids, containing the group –SO2OH, are relatively stronger acids. Alcohols, with –OH, can act as acids but they are usually very weak.

hydrocarbon: organic compound consisting entirely of hydrogen and carbon.

aromatic hydrocarbon group: hydrocarbon with alternating double and single bonds between carbon atoms.

isomer: are compounds with the same molecular formula but different structural formulas.

metabolic pathways: series of chemical reactions occurring within a cell.

anabolism: set of metabolic pathways that construct molecules from smaller units.

catabolism: set of metabolic pathways that break down molecules into smaller units and release energy.

synthesis: an enzyme-catalyzed process in cells of living organisms by which substrates are converted to more complex products.

synthase: an enzyme that catalyses a synthesis process.

decarboxylation: a chemical reaction that releases carbon dioxide (CO2).

alcohol: is an organic compound in which the hydroxy functional group (-OH) is bound to a carbon atom. In particular, this carbon center should be saturated, having single bonds to three other atoms.

.

Images of Functional Groups

Cane sugar itself is not directly fermentable but is first converted by the enzyme invertase contained in the yeast cell into invert sugar which then undergoes decomposition into alcohol and carbon dioxide. Cane sugar may therefore be directly employed as a brewing material but inasmuch as its use is thought by many brewers to conduce to yeast weakness it is more usual to employ the invert sugar made from it. On the manufacturing scale the invert sugar is prepared by heating a solution of cane sugar with a small amount of a mineral acid until the desired change is complete. The acid is then neutralized and the solution after more or less decolorization is evaporated in a vacuum pan to the consistency of a syrup. In this process the cane sugar undergoes hydrolysis and is converted into a mixture of dextrose and laevulose in nearly equal proportions which is known as invert sugar. The change may be represented by the following equation:

C12H22O11 + H20 -> C6H120 + C6H1206

Cane sugar + Water -> Dextrose + Laevulose = Invert sugar

As used by the brewer invert sugar is a product closely resembling golden syrup in appearance and in flavour but when allowed to stand for some time it sets to a soft solid mass owing to the crystallization of the dextrose the laevulose which crystallizes only with great difficulty remaining in the syrupy condition. The commercial syrups usually contain about 75 per cent of invert sugar the balance consisting of water with small quantities of cane sugar and a little mineral matter. In its composition therefore it is very similar to honey.

This got me thinking about making invert sugar from cane sugar any time I might normally add straight cane sugar. Though of course it would be easier to just buy candi sugar, but where is the fun in that? This post has a good description of the process. Essentailly the steps are:

• Boil water
• Desolve Cane Sugar
• Add acid (lactic, lemon juice)
• stir
• chill

Again, check out this post for the detailed method.

The problem is, the adjustable value is in units of fluid ounces of water to ounces of grain, and this value is usually stated in gallons to pounds.  The following is how the math works for converting these units:

Beersmith Value: 0.96 fl oz of water / 1 oz grains

• 1 US fluid ounce =  0.0075 US gallons
• 1 ounce = 0.0625 pounds
• 0.0078125 gallons of water / 0.0625 pounds = 0.12

0.12 gallons of water / lbs of grain is the rate that Beersmith is using.  I want to adjust mine to 0.2 gallons / lbs.

solve for x:

• x gallons of water / 0.0625 pounds = 0.2 gallons/lbs
• x = 0.2 gallons/lbs * 0.0625 lbs
• x = 0.0125 gallons

now convert:

• 1 US fluid ounce =  0.0075 US gallons
• x fluid ounces = 0.0125 gallons
• x = 0.0125 / 0.0075
• x = 1.67
• 0.0125 gallons of water = 1.67 fluid ounces

So the new beersmith value would be Beersmith Value: 1.66 fl oz of water / 1 oz grains.

Hope that makes sense.

A quick abbreviated Periodic table showing the chemical composition of beer and the electron orbitals of each element.

Which brings me to this idea of mediocrity. I can remember the day when we only had a half dozen choices for microbrews at the store, and we loved every one of them because they were not an American Light Lager. At this time, craft beers were all on a level playing field. Times have changed. We now have refridgerator after refridgerator of microbrew choices. Not only that, we have several breweries that continually set the mark extremely high with the uniqueness and quality of their beers, and every other beer has to live up to that standard. The competitive high mark is no longer “Not an American Light Lager.” Instead, it is set by the great beer within the craft beer industry. This changes things dramatically. There is a switch in our brains that starts to now say, “huh, this craft beer version of a particular style doesn’t taste as good as that other exceptional version of the style.” So then our brains tell us that that beer is not very good. Even though, just a few years ago that same beer would have been awesome. I’m not sure this is good or bad. It definitely forces competition and the drive to create a beer that is on the next level, but it also opens up a rabbit hole for our senses to get lost in.

With this new personal realization under my belt, I have decided on a new approach to beer:

1. Hone my brewing skills to make great beer that I want to drink.
2. Find my “go to” beers, and drink those, instead of trying something new every time.
3. Only try a new beer when you hear you should by someone you trust.
4. If all else fails, drink Local brews.

It is Wednesday. I’ve made it half way through SFBeerWeek. Life is good. Having a handful of events under my belt, I can say that this year has been great so far, even with the hiccups and annoyances that have transpired. The one thing that has been immediately obvious since the Gala on Friday, is that there are a ton of beer enthusiasts in this city. Which brings us to hiccup number one. My girlfriend and I arrived at the Yuerba Buena Center about fifteen minutes before the doors were to open. The line wrapped down the stairs and onto the sidewalk. Within minutes, the line grew to around the corner. Soon thereafter, the announcement came that the event was at capacity. At capacity? There was a mob of people outside–good standing citizens who purchased tickets to the event, and we were not going to get inside? Event coordinators marched up and down the line asking if there were any VIP ticket holders in line, because they would apparently be allowed in. Then came the grumbling from the line. “Did you hear what they did with Groupon?” Several members in line proceeded to explain that SFBeerWeek sold pre-sale tickets to the event at two price points: VIP ($65) and Early Bird General ($45). Several weeks later, they allowed a deal with groupon to offer VIP tickets for $55. So essentially, there was an event filled with people who purchased their tickets after the pre-salers, and the pre-salers were stuck out in the cold. After several outbursts from the line, another event coordinator came outside to tell us that the fire Marshall had deemed it too crowded, but that there were actually two rooms. They were trying to shuffle the people from the main room to the secondary room in order to allow more people inside. She mentioned that Yuerba Buena had given them a number for capacity (for which they based ticket sales off of), but that this number did not jive with the Fire Marshall. The cold line shuffle was a slow process, but my girlfriend and I finally got in about an hour later.

Inside, our bitterness faded with the first sips of beer. There was a bluegrass band playing in the corner, and forty or so brewery tables wrapped the walls or formed a circle in the middle. I won’t go through a review of everything we tried, but here are the beers that we deemed at least 3-out of-5 stars worthy:

• High Water Hop Riot IPA
• Lagunitas Fusion Beer Week Beer
• Sierra Nevada Grand Cru (30th Anniversary)
• Iron Springs Black Rye and Double Pale
• Triple Rock 7-fifty
• 21st Amendment 21rock
• Firestone Walker Robust Porter and Oatmeal Stout
• Moonlight IPA
• Rubicon IPA
• Anchor Old Foghorn
• Marin White Knuckle

The Best of Show, in my opinion, was the Fusion Beer Week Beer from Lagunitas. Man was that an awesome beer! Made with Pale Malt and Toasted Wheat, and weighing in at 9.25% ABV, apparently 280 IBUs, and dry-hopped with 4 lbs of Citra per barrel.

Russian River was tapped out by the time we made it to their table. There were also some disasters being served up that tasted like canned corn, or were heavy on diactyl, but I won’t mention who they were. We also started to notice that some people were using plastic cups, because the event had run out of commemorative glassware to hand out.

As we were leaving the venue, en route to the Toronado for the Ninkasi event, we quickly realized that there were still people waiting in line. This was deeply troubling, and we later found out that some ticket holders did not get in at all. Ugh.

When we arrived at the Toronado, the event had not yet begun, and it was fairly crowded. The friends we were meeting had moved next door to the Noc Noc, so we joined them for a pint, and then called it a night.

Saturday did not exist.

Sunday arrived with new vigor. After a game of tennis, we met up with some friends at Chile Pies & Ice Cream for Beer and Ice Cream Floats. We all tried the Bison Organic Chocolate Stout with Chocolate Ice Cream, and I have to say it was better than I thought it would be. From there, we walked to 9th and Irving for the Breweries of Tomorrow Nanobrewery Festival at the Social Kitchen and Brewery. Again, we arrived around fifteen minutes early, and found ourselves about thirty people back from the start of the line. By the time they begun letting people inside, the line was massive. I was okay with it though, since this was a ticket-less first come first serve event. Inside, we met several friendly people, had great conversations about beer, and tasted some excellent brews. My favorites were probably Clara Street’s Black IPA, Clara Street’s Black Lager, and Elizabeth Street’s Chocolate Milk. I was surprised that many of the Nanobreweries didn’t bring a Beer of Tomorrow. Most stayed with the strict and popular styles of today. One brewery, 510, did serve a Pepperment beer that was undrinkable to me, but I give them props for trying something out of the box. All in all, it was great to see Social Kitchen and Brewery supporting home brewers who are striving to become nanobrewers. As we left, once again there was a line of people still trying to get in.

Monday was Valentine’s Day.

On Tuesday, I headed out after work to Zeitgeist for the Bear Republic Event. I had time for one beer before I needed to meet my girlfriend at Pi Bar, so I chose their Cafe Racer DIPA. A nice example of a west coast balanced double ipa. We got to Pi Bar early enough to grab a table and order some Pie. It was Deschutes Brewery night, and we ordered up a Hop Henge and a Black Butte XXI. The Black Butte XXI was an explosion of malt flavors from caramel, to coffee, to roast, in the form of an almost molasses viscosity–enjoyable but I couldn’t drink much more than the short pour. One of the Deschutes Brewers, Brian, sat down next to us and we struck up a conversation. The brewery seems like a great place to work, with good people. Brian was pleasant and passionate about his craft, and he invited me to stop in and say hi the next time I was in Bend. He tracked down a sample of Dissident for me, and I was blown away by it. Such subtle Lactobacillus and Brettanomyces qualities with a great aroma and perfectly layered malt profile. I love that beer. We finished up with a Red Chair and a Abyss.

We left Pi Bar feeling very satisfied, and walked down Valencia Street to Heart, who was having a Firkin mini-fest. They had around seven firkins (casks) pouring, and we chose the Linden Street “Black and Blue”, which was a traditional schwarzbier with Blue Bottle coffee, and Stillwater’s Existent, a Black Saison. I enjoyed the Saison, and would make the comparison to it being the black ipa of the saison world with very little roast, and just enough dark malt to add color. The blackness didn’t diminish from the ethereal Saison spice characteristics. On the other hand, I did not care for the Black and Blue. This beer tastes like a strong shot of espresso, burning your face off.

And that brings us to today…