Saturday, March 29, 2008

The Current State of Things

This photo shows the Berliner Weisse in the left two carboys, then the apricotty Belgian in front, and the regular Belgian in back. The canning jar is a starter of brett brux that is taking it's sweet-ass time to ferment.

Last night I got together with 3 of my homebrewer friends to sample some commercial beers: Worth mentioning were Deschutes "Abyss" imperial stout, bourbon barrel aged of course. Also 2 De Struise beers: I didn't know too much about these guys until I listened to last week's Sunday show on, which featured the De Struise brewers. It's a great podcast; I'd highly recommend listening to it.

According to Beer Advocate users, De Struise Pannepot is the best beer in the world. Although I certainly don't believe in the concept of a single "best beer", it certainly says a lot that these guys bumped out Westvleteren 12, which is nearly impossible to get your hands on outside of the monastery itself. Pannepot was a delicious beer, and so was their Witte: extremely attenuated, delicately fruity, and slightly sour. (4/2/08 Edit: that was according to the show, but I looked on BA and Westy 12 is still at #1. Pannepot is #25.)

Right now here's what's going down:
  • IPA
  • Dortmunder that's just now starting to taste really good (currently serving as a hair of the dog while I write this)
  • JZ's Munich Dunkel Lagering in keg
  • Also: Doppebock at room temp, hopefully attenuating a bit more as it is a bit too sweet...

  • 2 carboys of Belgian Beer, waiting for some brett to go in this week
  • 2 carboys of Berliner Weisse, 6 days old. Fermented at 68, now I'm letting it raise to room temp to speed the souring/aging process a bit.

Today I ground the grains for another American IPA I will brew tomorrow, using almost exclusively Centennial hops, and a lot of them. Then next week I'm planning on the "Deliverance Kentucky Common", a sour American pseudo-historical beer, but really just my own invention. Then hopefully a porter on the same yeast as the IPA.

Clarissa and I will then be in Costa Rica for a week, so if I can get all that done in the next few weekends, I'll be pretty happy.

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