Rye Ale, Porter, and Double IPA, Oh My!

I brewed three batches this fall, two rebrews of previous batches and a simple new one, putting me at four brews deep after my move to Berkeley. My first brew here, the annual Spicy Jalapeño Saison, is another rousing success. The next three brews were a first-time rye pale ale, which has been bottled, conditioned, and is currently being enjoyed; a rebrew of the peanut butter porter I brewed in the 2012-2013 winter; and a rebrew of the single-hop IPA recipe I augmented into a double IPA and brewed on July 4, 2013. I've been enjoying the rye pale ale and have noted a maturation from the first bottle I drank. The PB Porter was tasted at the end of the first week of December and the double IPA was bottled November 29 to be tasted before year's end.

Bridging the Gap: Cleveland to Berkeley

In this post I will cover my last batch brewed in Cleveland and my first batch brewed in Berkeley. They are both repeats so I don't feel like they deserve they own posts, and even though they are repeat brews they still stand on their own uniqueness with lessons learned during the brewing. I had hoped to brew one more batch before leaving cleveland, but that was untenable, and my first batch in Berkeley was a few months in the making and turned out great.

I'm back! An Update of My Brewing Doings

I know I have never kept as consistent with this blog as I'd like, even when I've specifically written about my planned schedule-keeping to force myself to write regularly. I brewed my last beer in Cleveland, OH in late March. The week before Memorial Day my wife and I moved across the county to Berkeley, CA. I brewed my first batch here in August. I haven't stopped enjoying new beers, but we had to get settled before I had the time and funds to brew again, and am just now finding the time to write here again.

Going to California

This post was started back in April, before I moved across the country. It's now October and I'm finally finishing and posting it.

"Spent my days with a woman I love, 

Smoked no stuff and drank all the beer.... 
Made up my mind to take a new job, 

Going To California with an aching... and some fear."

That is a parody of the opening lines to Led Zeppelin's "Going to California." As I've mentioned before, I'm moving to the Bay Area for a research position, so I wanted to open this post with a little something that spoke to moving out west, changing the lyrics a bit for my situation. When I prepared to brew this batch I didn't have a recipe ready so I thumbed through my recipe books and found this one: a California Commons, called "Spring Lager" in the recipe book. Also known as Steam Beer, this style is a lager brewed at the low end of ale temperatures, about 64°F. It was invented in San Francisco, CA during the Gold Rush when Central Europeans came out west to make their fortune. To capitalize on the new immigrants, beer makers attempted to make a draught the miners were familiar with, lagered pilsners, but without the ability to cold ferment and cold store the beer, the drink was fermented warm with lager yeast and Steam Beer was born!

Very basic brew, no fancy additions.

Jan & Feb 2014 Beer Reviews

Hi all my buddies!

And now the promised review of the beer I drunk throughout January and February 2014, over a month late... This includes interesting beers, some special beers, and a few "meh" beers.

"Today is the Greatest (Day I've Ever Known)"

No, I'm not contemplating suicide. But this beer is loosely named after the '90s Chicago grunge band The Smashing Pumpkins, and their song "Today" always springs to mind when I think of Billy Corgan's greatest art performance ever. I would like to brew a pumpkin beer every fall from fresh baking pumpkins, but last autumn I was writing my thesis and not brewing, so I was unable to brew my 2013 pumpkin beer. I did buy two baking pumpkins at the end of September, roasted them, and froze 3 lbs. of flesh for my later use. This sat in my freezer since mid-October and I finally got to brew my pumpkin beer. 2012 saw a pumpkin porter, and this year I planned to mimic Dogfish Head's Punkin, starting with my Brown Jewel's Ale from last year and morphing it into a pumpkin brown ale using how DFH labels Punkin: Brown ale brewed with pumpkin and brown sugar. From there came this brew.

First runnings (left bottom), straining out second runnings (top right), and pumpkin (bottom right).

Hoppity hops!

Spent Grain Bars

I take an afternoon break every work day and walk down to the coffee shop on campus to refill my reusable mug with 16 oz of burnt bean water and talk to the baristas (or Sagistas, as it's the Sage's Cafe). Then I walk back to my office to enjoy my coffee with a granola bar. Sometimes I forget my granola bar when I pack my lunch so I have to buy a bagel or cookies, but I have been purchasing a big box of 48 packages of Nature Valley granola bars for years, and in the past two have been enjoying them with coffee in the afternoon. In an effort to "save money" and "use all the parts of the animal," I've decided to use the spent grains from brewing to make my own granola bars. I've made two batches now, and so this post discusses that process.