Craft Beer comes in all sorts of styles of flavors. From hoppy to malty… from fruity to bitter. This illustrated diagram from PopSci will help you unravel some of the more subtle and precise flavors and aromas you can find in beers broken down by the main categories. Super helpful next time you are doing a beer tasting… it could even be a fun game to see who can get as many of the flavors correct!

I got my chance to test out TRUE home brewing last Sunday when two of my friends that homebrew invited me over for an All-Grain Brew Day. Jamey (The Brewmaster) has been brewing for years and has a penchant for experimentation. Jon is the brewing apprentice but a master craftsman, DIY expert, and blogger at www.SewWoodsy.com. We started the day off “brewing” (I use that term liberally) Mr. Sew Woodsy’s all extract lager kit given to him as a present last Xmas. The process consisted of dissolving the hopped-malt syrup and corn sugar into hot water, cooling it down to 80 degrees after it dissolved, and pitching the yeast into the carboy. Boom! That’s it!

Getting ready to start brewing

We then went on to the REAL brewing. On the menu we had an Oktoberfest and a Brown Ale… done all-grain style. The process of brewing all-grain requires slightly more effort than a partial-mash recipe, as well as way more grains (the Brown Ale had 9lbs of grains while the Oktoberfest had a whopping 14lbs.) Mashing the grain is the fist step in brewing all-grain. Each recipe calls for the grain to soak in water at a specific temperature for a specific amount of time (the temperature and time depends on the recipe.) The hot water soak will begin to break down the grains, releasing enzymes and sugars that yeast needs to feed on. After mashing we had wort… and from this point on it’s very similar to the partial-mash method of brewing. Boil the wort… add the hops… cool to 80°… add the yeast… agitate aggressively to aerate. That’s it, in a nutshell.

As an aside… Using power tools to aerate was not something I’ve ever done… but it’s manly as shit!

Aerating!

In my opinion, extract brewing is to home brewing like instant rice to cooking. Don’t get me wrong, It’s a good intro to making your own beer… but it’s not true brewing. Partial-mash is is a better way to really get your feet wet and see if hombrewing is for you. I have to admit that after my first experience with all-grain brewing I’ll have a hard time going back to partial-mash. I enjoyed brewing with friends more than on my own and I’m sure my wife will enjoy me brewing out in the garage… keeping the wort and  hop smells OUTSIDE. It will also be awesome to split more than one style of beer between the three of us instead of having 5 gallons of one style.

We have already set a date for our next all-grain brew day and I can’t wait!

Wort is done in the mash tun and is going into the kettle

Adding the hops into the oktobrfest! The mesh bag keeps the beer clean.

Adding the beer into the carboy for fermentation

Look at all that foam!

Aerating!

Ive returned from from a short hibernation period to enlighten you with my thoughts on life, beer, and this site. In my short hiatus from writing about beer, I’ve realized a few things:

Here are some of the beers and beer recipes that were featured in the chat:

Cigar City Jai Alai IPA

Victory Headwaters Pale Ale

Cigar City Cucumber Saison

Schneider Aventinus Weizenbock

Ommegang Abbey Ale

The Beeroness: Beer & Brown Sugar Pancakes

The Beeroness: Strawberry Beer Sorbet

The Beeroness: Beer Tortillas

Summertime is here and with it comes the heat… unbearable, armpit-staining, heat-rash creating heat. I don’t live in a walking city, so thankfully walking to and from my car doesn’t create these issues. But, a lot of my friends and family live in the northeast and this week they’re suffering through a heatwave as they walk or travel through subway to their jobs (from experience, the subway stations are at least 10-15 degrees warmer than outside with a 50% chance of urine smell.) I’m sure they are wishing their commute could turn into a Coors Light commercial where the train brings snow and beer with it. But, sadly the silver bullet wont arrive and they’ll feel uncomfortable stickiness the rest of the day. And even if the Coors Light train DID pull in the station… they’d be stuck drinking Coors Light and that gets old quick!

So what beers should you be looking for when you feel the beads of sweat dripping from your back to your butt-crack? I’ve generously compiled a list of five thirst-quenching and flavor-packed craft beers that will bring your temperature gauge from overheating to cooler than the other side of the pillow!

Terrapin Rye Pale Al

Terrapin Brewing Co Rye Pale Ale
Style: American Pale Ale
ABV: 5.30%

If you like cooling down with a side of hops, then this beer is for you. It’s citrusy and crisp with unique flavors imparted by the rye grains used in brewing. The flavor notes should pair well with sushi (summertime’s cooling food) and spicy food like Jamaican Jerk chicken.

Victory Summer Love Ale

Victory Summer Love Ale
Style: American Blonde Ale
ABV: 5.5%

This is a new beer from Victory Brewing Company that celebrates summer to it’s fullest (watch this video and tell me it’s not summer-y.) Refreshing and very drinkable– this beer will make you feel like you just dove into a swimming pool on a hot day. It pairs well with light flavored foods like Guacamole or even a nice cedar plank Salmon dish.

Great Divide Collete

Great Divide Colette
Style: Farmhouse Ale
ABV: 7.3%

This Belgian/French brewing style is known for the light but complex flavors that can cool down a Belgian farmer after a long day of tending his waffle crop (or whatever it is Belgian Farmers tend to). This beer has a mild sweetness that works really well with the crisp and tart flavors. It’ll go great with rich fatty foods like Duck Confit or even smokey foods like my buddy Erik’s Slow-Smoked Pork Shoulder.

Dogfish Head Festina Peche

Dogfish Head Festina Peche
Style: Berliner Weisse
ABV: 4.5%

Berliner Style beers are really light and refreshing, but Dogfish Head has added a bit of an interesting ingredient to their Festina Peche… peaches! According to their site, the peaches balance out the sourness that is found in the traditional Berlin style. It would go well with a nice spring salad like this Strawberry Spinach Salad from my friend Katie (from KatiesCucina.com)

Bruery Saison Rue

The Bruery Saison Rue
Style: Saison / Farmhouse Ale
ABV: 8.5%

If you are the type of person that likes a bit more punch (8.5% is no joke) in a beer than a Berliner Weisse– then this beer is for you. This beer also packs a punch for your tastes buds with more spice and malt than most Saisons. So pick up a bottle of this intriguing ale if you feel like other summer time beers are to light for your palate. Try pairing this beer with some Curry Shrimp or a varied cheese plate.

When I first started drinking craft beer–Hair of the Dog Adam was one of the beers that was kind of a holy grail for me. This beer was brewed for the first time in 94 in lost German style that originated in Dortmund. Not too many big Old Style Ales like this were being brewed in America at that time, so it’s uniqueness made it very popular among microbrew drinkers. Most of the beers I was drinking at the time were introductory craft beers… American ales, lagers, Belgian Whites, and Hefeweizens. Back in 2007 a friend (my wife now) had just returned from Portland, OR and kept talking about how great the beer was over there and how badly she wanted to try this beer that was rated very highly on this site called RateBeer.com (I know, I was a pretty big beer noob back in 2007.) Last weekend, while I was in NYC, I went to the Growler Station to see their selection and there it was… staring me in the face… the Holy Grail! I picked it up to save it for later on a relaxed day where I could really evaluate it. That day never came so I chose to drink it with my wife and her cousin to celebrate his engagement. It was a perfect choice for two celebrations!

Hair of the Dog – Adam

Adam
Hair of the Dog Brewing Company
Old Ale (Adambier)
10% ABV

Pour: Deep dark with about a fingers worth of tan head and plenty of carbonation.

Aroma: Sweet malty notes accentuated by some sherry along with some ripe fruit and bitter chocolate. This beer has some great notes that you’d come to expect from a good Quad. It was tough to pry my nose from this one.

Flavor: The flavors of this beer are really complex. The alcohol is much more subtle than what I was expecting– which made me really happy because it didn’t overshadow all the great sweet currants and hops that were in the foreground. It has an interesting smokiness to it that I wasn’t expecting. Balanced and flavorful with a smooth but strong finish that will make you thirsty for another (just one more would probably do… don’t want to over do it!)

The greatest thing about this beer is that it did not disappoint my very high expectations of it. It was everything you could ask for in a holy grail of craft beer.

Why you ask? Because Cigar City Brewing just opened a brand new brewpub in Terminal C of the Tampa Airport! They’ve been planning this brewpub since December of last year, and anyone flying in on Airtran and Southwest will have the opportunity to drink some great local craft beers without even leaving the airport.

The best part of the brewpub is that they will be brewing one beer onsite at the airport. For now, they will be brewing Tony Jannus Pale Ale– named after an aviation pioneer in the Tampa area who flew the first commercial flight in the world. (I love that Cigar City continues to pay tribute to local Tampa history and culture in naming their beers)

They announced the opening of their brewpub through their Facebook page and linking the announcement to this news story:

During Memorial Day we celebrate the men and women who fight for our freedom and those that have sacrificed everything for the American way of life. I felt lucky to have spent my Memorial Day weekend in Cincinnati, OH celebrating with my brother (a veteran of the US Navy) and his family. We did all the typical Memorial Day weekend stuff– spending time with family, grilling out, going to a small parade, and drinking lots of local craft beers (of course.) On my last day we capped off our trip with a visit to the Moerlein Lager House! My brother was going to surprise me by taking me to this awesome brewpub that sits right outside the Reds ballpark– but I was already in-the-know about this place (Special thanks to @BrewpubCrawler for the recommendation!)

Pictured are historic Christian Moerlein plates, labels and bottles at the new Moerlein Lager House. (Joe Simon for The Enquirer) http://cincinnati.com/blogs/newintown/tag/moerlein-lager-house/

When you walk through the doors you are greeted by tons of pre- and post-prohibition memorabilia from Christian Moerlein Brewing Company as well as a timeline history of the brewery. Although they were a very popular brewery before the days of Prohibition, they didn’t reopen untill 1981 and went through some trials and tribulations before being purchased by “greater Cincinnati resident and Beer Baron” Gregory Hardman. The brewpub itself is pretty big to accommodate the crowds during Cincinnati Red baseball games with a long bar, a large dining area, mug lockers for “members”, and even some private rooms for parties. I ordered the flight to try as many of their beers– aside from the Moerlein Over-The-Rhine Ale that I had a two nights prior (which was a really good Pale Ale).

From left to right: Seven Hefeweisen Ale, Northern Liberties IPA, Saengerfst Maibock, and Original Golden Helles

The flight consisted the Original Golden Helles, Saengerfst Maibock, Northern Liberties IPA, and Seven Hefeweisen Ale. All of these were really solid beers, but the standouts for me were the Maibock and the Northern Liberties IPA. I enjoyed the flight with the super messy, cheesy and tasty Beer Can Chicken Melt (a great choice if you are ever in the Brewpub) After the flight I ordered their Double IPA which was tapped a few weeks earlier. The piny hops from the Northern Liberties IPA were toned down in the Double where the alcohol and fruitier flavors become more pronounced. I had heard good things about the brewery but I came out very impressed with all of their beers and the Ohio brewing scene in general.

A really well brewed DIPA at Moerlein Lager Haus

Memorial day marks the beginning of summer and even though most of us have had a pretty warm spring, summertime brings more outdoor activities and excuses to quench our thirst with craft beers. One of the most popular activities during Memorial Day Weekend is grilling out! The best part of grilling out is it’s always an opportunity to find a craft beer (or two) that will complement whatever you’re grilling– whether it’s simple burgers and hot dogs or something more gourmet like Salmon and Rib Eye steaks. Here are a few of my favorite grilled dishes paired with some great beer styles that can take them to the next level.

Grilled Corn – Hefeweisen / Brown Ale

Examples: Sierra Nevada Kellerweis Hefeweizen, Brooklyn Brewery Brooklyner Weisse, Cigar City Maduro Brown Ale
If you like your grilled corn with butter and salt (All-American style) you want to pair it with an Hefeweisen. The mild flavors of the beer wont overpower the grilled flavors of the corn and the sharp effervescence will cut the fattiness of the butter. If you enjoy your corn with lime, salt and a dash of cayenne pepper (Indian style) then pair that with a Brown Ale like the Maduro. It will enhance the corn sweetness and citrus while balancing the cayenne pepper spice.

Classic Cheeseburger – American Pale Ale / Amber Ale

Examples: Swamp Head Stumpknocker Pale Ale, Sierra Nevada Pale Ale, Flying Fish Exit 9, Cigar City Tocobaga Red Ale
Nothing goes better with a classic cheeseburger better than an American style like an Amber Ale or Pale Ale. Amber and Pale Ales are middle of the road beers (flavor-wise) they have a great balance of hop character and malt flavors and that pairs perfectly with the mild fattiness and richness of the burger.

Churrasco Steak with Chimichurri – Abbey Ale

Examples: Brooklyn Local 1, Unibroue La Fin Du Monde, Allagash Tripel Ale
One of my favorite steaks to grill is the Argentinian style Churrasco (skirt steak) and topping it with a cilantro based chimichurri sauce. It is pretty lean and thin cut of beef that, when seasoned correctly, can almost make you forget about fattier steaks. It should be paired with a complex beer like an Abbey Ale like a Belgian style Tripel or Strong Pale Ale. The herb and garlic essence of the sauce is enhanced by the spicy and crisp flavors of a beer, like La Fin Du Monde, while the char and rich flavors of the beef mingle perfectly with the pale malt sweetness of the beer.

Caribbean Spiced Grilled Chicken– IPA

Examples: Cigar City Jai Alai, Stone IPA, Bell’s Hopslam Ale
My brother in law makes some awesome Caribbean Spiced Grill Chicken thighs and drumsticks that always leave my fingers greasy and spicy (but it doesn’t stop me from licking them!) A great combo for this spicy and flavorful dish is an American IPA like Cigar City Jai Alai. The spice will be tempered with the strong and piny hops, while the sweet tropical fruit flavors of the beer will pair perfectly with all those caribbean spices and sauces that he marinates the chicken in. Always remember that you want to pair strong flavored beer styles like IPAs with foods that have the flavors and spices that can stand up to them.

Grilled Tuna Steaks– Helles

Examples: Cigar City Hotter than Helles, Victory Lager, Hofbräu Original
Another favorite is my Grilled Tuna Steaks served Asian style with a soy and lime marinade. Asian seafood dishes are usually milder than most grilled proteins so pairing it with crisp and light beers is a great way to bring out those great flavors without overpowering them. A Helles style beer like Hotter than Helles can really enhance the delicate flavors of the tuna thanks to light hop crispness and subdued malty finish.

* The beers selected for these pairings are either local Florida beers or craft beers that are pretty widely found in the Southeast.

One of the best parts of the craft beer revolution is that every day more and more little craft beer gems pop up around town. Last weekend the wife and I got a chance to try a new beer bar and restaurant in south Orlando called Gnarly Barley and walked away with a new favorite place on that side of town! With five taps, a good selection of mostly American craft beers and some tasty bar food– this diamond in the rough is definitely worth a visit. The day we went they had a Cigar City tap takeover and a Puppy adoption sponsored by Pitiful Pups, so my head almost exploded with the combo of good beer and puppy cuteness.

Drinking a Cigar City Marzen on tap

Between the wife and I we drank the Marzen, Jai Alai, Helles, and Table Saison (all from Cigar City and on tap) and shared a Snack Attack (think chicken nachos, but with crispy potato chips and home-made blue cheese) and a BS Wich (Chipotle beef brisket sub with provolone, red onions and house-made coleslaw). Besides the good beer and food (oh, did I forget to mention cute puppies EVERYWHERE?!?) the outside patio area is equipped with corn hole and a large projector screen for movies or basketball games. Our time at Gnarly Barley was spent sitting outside drinking Cigar City, staring at other people’s puppies and playing Scrabble (more like getting my ass kicked, but that’s besides the point.) It was a great day drinking day at a great new place!

Photo courtesy of PitifulPups.com