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Beer Review #53 Brooklyn Local 1

My little hiatus from posting has not stopped my love of Belgian beers in the slightest. Today’s Belgian beer comes all the way from Brooklyn, NY, home of the Brooklyn Brewery. Don’t you love it when the brewery’s name and location match? Anyway I don’t think that it any secret that I love most of the beers that I have ever had from the Brooklyn Brewery. On this site I have only reviewed their Pennant Ale ’55, but I have enjoyed a great number of their beers that we hastily drank before the appearance of this blog. I have also read their book, which is also wonderful if you were wondering.

Brooklyn Local 1 comes in as a Belgian Strong Pale Ale, which essentially means it is a Belgian beer that has a high ABV and hops that are stronger than you would expect on a normal Belgian beer. It pours a straw color and is 100% cloudy. Lots of sediment to be found and a delicious fluffy white head to go along with it. This beer looks the part of a wonderful Belgian. On the nose the Belgian yeast stands out, but that shouldn’t come as a surprise. There is a slight sweetness that is on there as well which I found refreshing.

On the tongue I first noticed the Belgian yeast and the spicy flavors that go along with it. As I dug more into the beer I noticed the malt more and more. It was very sweet. Perhaps that comes from the German malts that are used in making the beer instead of the typical Belgian malts. The hops also come from Germany. Local 1 is a very clean beer. The hops, Belgian yeast, and the malts balance each other out nicely and the hops really help clean your tongue from any left over flavors. The aftertaste was also a nice mix of lemon, grassy flavors, a slight hop bite, Belgian yeast, and some warming alcohol.

For a beer that comes in at 9.0% ABV this beer really did not feature much in the way of heat. It was very hidden and only noticeable on the aftertaste and a bit when the beer really warmed up. The body was in the medium range but it was highly carbonated, so it was tough to get a really sampling of what it would of been like had it had normal carbonation. The beer is something that I think any Belgian beer lover would love. It is clean but features everything a Belgian beer should. Perhaps the most surprising part is how well the ABV is hidden. If you are not careful this beer could easily sneak up on you. It also comes in a caged and corked bottle which added to the “must buy” factor for me.

The Brooklyn Brewery also makes Local 2 which I have had in the past and really enjoyed. It is another Belgian style beer, but much darker and much more bold. If you see anything with Brooklyn Local 1 or 2, get it and I don’t think that you would be disappointed. (more…)

Pumpkin Ale update #1

The Pumpkin Ale has been fermenting for the last two weeks now and my measurements show that everything has ended with the process. I will probably be bottling the beer this afternoon but before I do that, I wanted to give a quick update. My mini-fermenter  has fully cleared and the beer looks beautiful. The color is exactly what I was hoping it would be. There is a lot of sediment on the bottom. I am not sure if it is due to the two different yeasts used, the extra amount of sugar in the wort, or if the yeast just multiplied like crazy. There is also the big chance that the bottom is a lot of pumpkin puree that clogged my mash tun. In any case, there is a lot of it.

10-11-01

10-11-02I took my gravity readings and it comes in at 1.010. If you remember correctly this beer had a starting gravity of 1.082, so it finished out in the 10% ABV range for my quantity of wort. I pretty surprised it went that high as both of my yeasts are not known for having a high tolerance. I also took a test taste from the extra drops left over from my refractometer reading. The upfront taste is distinctly pumpkin. Score. The back is all spiciness. I is a bit harsher than I wanted and I think it would of been totally dead on if there was a full 5 gallons. The cinnamon and nutmeg come through the most with some all-spice hints. Overall I am pretty happy with how it has turned out thus far (minus the over spicy) I can’t wait to get it carbonated and have it ready to drink in a few weeks.

As a side note, sorry for the lack of posting this week. I started a new job and I’m getting used to the whole work/life balance again.

09-01-06

Tommyknocker Butt Head Beer Review

09-01-06It is getting close to fall and that means Bock season. Here in Lubbock we had a dip in temperatures over the past week from the high 90s to the high 80s to low 90s, and yes, you can feel the difference here. So I went down to the six pack store and decided I wanted something drinkable and had a lot of flavor. I saw Tommyknockers Butt Head Dopple Bock and grabbed it. First off, I’m a big fan of Bocks, Dopple Bocks, and the one Triple Bock I had I also enjoyed. Secondly, the name of the beer is Butt Head. Why wouldn’t I buy it?

09-01-02When I got home I chilled it down in the fridge overnight and I had it last night after dinner. Upon opening a sweet caramel smell leaked out all over. It was wonderful. After closer inspection, there was a bit of alcohol on the nose behind all of that sweet malt.

It pours a brown to ruby color and had a brownish head with it as well. I usually expect a bock to be crystal clear, being that lagers generally are, but this was slightly hazy. There was also some sediment which I can only assume was some yeast. Being a homebrewer that doesn’t bother me at all, but you generally don’t see sediment on a commercially brewed lager.

09-01-04On my first taste I noticed the malt all over the place. It was sweet, with a slight hop flavor on the back end, but not much. As a bock should be, it was very crisp and had those lovely bubble on the front of the tongue.¬† As the beer warms up the heat in it becomes more and more noticeable, but that’s not a bad thing. It left a pleasant aftertaste in my mouth that made me want more.

The mouthfeel was a bit thick, almost creamy. It was very smooth and went down easily. For beer that comes in at 8.2% ABV I would expect it to be a bit thicker in the mouthfeel. But man, did I enjoy this beer. It was super drinkable and just a wonderful addition to my taste buds.

A few other notes I jotted down. There is a lot of heat on this, so you really can’t drink too many of them. There is a nice layer of head that last through the whole drink. I don’t know why but I like that quality in a beer. The sediment I talked about earilier was a bit strange. Strange enough to have me comment about it twice. And my final note is that this beer gets more and more enjoyable as it warms up. I would suggest getting a sixer of this if you have the chance. I think most would enjoy it.

09-01-05

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Belgian Tripel update

08-09-02The Belgian Tripel is fermenting away and is my most active fermentation to date. Most of my brews go crazy for a day and a half and then the bubble subside and the yeast start working on all of the tough sugars left. The Tripel on the other hand, has been bubbling like crazy for the past two days and shows no signs of stopping.

What I generally do with my brews is take a clear bottle and put a small sample of wort into it. I then seal it up with a rubble stopper and airlock. Of course all of this is sanitized. I do this for two reasons, the first of which being that I can see what is going on in the fermenter on a small scale because it is all based off of the same wort and yeast in the larger fermenter. The second is that I don’t have to waste wort getting samples out and don’t have to risk contamination in doing so. My refractomer only requires a few drops of wort, so it does not make sense to open up the whole thing to get a little bit out. You can read more about my “mini fermenter” here.

08-09-01

When I first put the wort in the mini fermenter I noticed some seperation happening towards the bottom. I believe that it was the wheat malt dropping out and some of the reminents from the hop pellets. When I check the mini fermenter today there was no sediment at the bottom. There was a very active fermentation going on, almost violent. I was and still am thrilled that the fermentation seems to getting along so well with my concerns about the yeast. As of this morning, the fermentation seems to have peeked and the bubbles as coming to a slow (but the violence happening in the bottle is the same). I still haven’t taken any gravity readings yet but that should be coming along soon. I want to wait for all of the activity on the top to subside before doing so. I’ll update in a few days on the progress of the beer.