Skip to main content

Beer Reivew #213 Rayon Vert

Today’s beer review is our first from the Green Flashing Brewing Company based out of San Diego, Ca. They have really opened up their distribution recently as I have seen their stuff all over the MD, and PA beer markets. One of my coworkers loves their IPA and constantly encourages me to brew something similar to it. It’s a damn good beer, and when I saw that my local beer store was carrying something other then just the Green Flash IPA I quickly picked it up. According to the bottle Rayon Vert is a Belgian-style pale ale. Green Flash’s website has this to say about the beer,

If Green Flash were founded in historical Belgium, Rayon Vert would have been our flagship brew. A bold layering of hops finds balance from traditional malts. Bottle conditioning with fresh ale yeast and Brettanomyces finishes the beer, adding a delightful effervescence, dryness and continuously evolving character. Rayon Vert is Green Flash.

Rayon Vert pours a hazy orange with an incredibly fluffy white head. I actually had to stop halfway though my pour, and let the head settle for a few minutes before I could finalize the remainder of the pour. The nose has lots of citrus hops that hit you right off the bat. I was surprised by how tangy this beer smells and there is even some orange mixed in there. One odor that I wasn’t sure of was a slight plastic smell towards the end. I’m not sure if that was the Brett, or something else, but it was the only thing that took away from the nose on this beer.

Upfront, Rayon Vert as a really nice sweetness which is followed by a weak hop component. The hops don’t bit the way that I expected from the nose, but just fade in and slightly dry the beer out. Towards the end this beer was a bit grassy, which wasn’t a bad thing. There was also a tangy flavor to this beer, which I am going to attribute to the Brett. There is not a ton happening in this beer, but there are some bold flavors that lead to a well balanced beer.

There are a ton of good flavors in this beer. While the tangy flavor might not be for everyone, I enjoyed it. I want to go back and try this beer again at some point so that I can get another chance to experience it. I feel like this might be a beer that you have to experience multiple times to fully understand. (more…)

Belgian Dubbel Brew Day

08-22-03Last Saturday around the time of this post I had a chance to brew my Belgian Dubbel. The wife went to see the Time Travelers Wife, which gave me a few hours of time to brew. The whole idea behind the beer was to save some money on yeast and have another Belgian style beer on-hand since I’m really digging Belgian beers right now, so is the wife. I ordered from Austin Homebrew Supply again and followed the ingredients that I had originally set-out on using. I didn’t order a half pound of wheat malt from them becasue I already had a pound on hand. One problem, they shorted me a half pound of Belgian Pale malt. Crap.

08-22-02I decided to go on with brewing anyway and get that half pound reimbursed at another time. I threw all of the grain into the mash tun and heated my strike water to 165ºF. Being that I roughly had 6.5 lbs of grain and wanted to keep a water to grain ratio of 1.25 quarts per pound the 2 gallons of water reached that temperature very quickly. I then let it all sit there for an hour and again, it only dropped 2ºF from 152ºF to 150ºF in that hour. I’m really happy with my new mash tun.

On my last brew, I had a terrible efficiency, so I wanted to fix that up a bit. I collected my first runnings and threw it back on top of the grain and collected it again. My thinking was that the water was still hot and I could grab some extra sugar.  I heated up another two gallons of water to 180ºF for the second and third runnings. On both I let them sit in the mash tun for 10 minutes. By the end I had collected 3.5 gallons of wort for the boil.

08-22-04I did my 60 minute boil using .5 oz of Styrian Goldings hops and 1 oz of Saaz hops for 15 minutes. I also threw in some Irish Moss to try and help clarity. Why I didn’t do this for the Tripel is still a good question. I cooled down the wort and pitched it on top of the yeast cake from the Tripel as that is now in a carboy.

I was shooting for a gravity of 1.062 but actually got 1.053. It was better than the Tripel but still pretty poor. Only 65% or so. I’m not sure if the problem is coming my mash, the water, or 08-22-01how Austin Homebrew Supply is crushing the grain. I’m inclined to lean towards the latter after talking to some people my the local homebrew club. Maybe new brew I will borrow on of their grain mills.

This brew marks my first experience with Belgian candy sugar as well. I used a dark variety of it. I was a bit concerned about scorching, but during the wait time with the second and third runnings I dumped all of it (1/2 lb) into the boil kettle and stirred like a madman. The kettle was sitting on the floor under the mash tun. The liquid was still hot and it dissolved pretty quickly. No scorching at all! I’ll have a few updates on both of my beers soon.