Tuesday, November 01, 2005
Beer Dinner with Garrett Oliver
Last Wednesday I had the opportunity to attend a beer dinner hosted by Garrett Oliver at the Victory Brewing Company in Downingtown, PA. This is my first visit to the brewery and was thrown off by industrial look of the joined brewery and restaurant. The Victory restaurant generally would have blended with the uniform flat off-white buildings had it not been for a bold green mural of the company’s hop-devil mascot conspicuously poised above a set of doors. People entering the building in business dress further confirmed my suspicion that this was indeed the restaurant entrance.
The restaurant is rather spacious and well lit, but lacks sound proofing. I expected the dinner to take place in a separate room, however it was held in a partitioned set of tables in the open dining area. The tables seated six on each side and I selected the far end of one of the less populated tables as I came independently. My isolation quickly changed when a few affable people joined the table. Beer does, indeed, make friends.
Garrett Oliver is the head brewer of Brooklyn Brewery and was on hand for a book signing of The Brewmaster’s Table which covers the principles of pairing beer with food. He’s had the privilege of visiting breweries around the world. Scandinavia, he reports, is undergoing a rise in home brewing akin to the upsurge we saw in America in the late 80s and early 90s. A snail pin on his jacket indicated support of the Slow Food movement. His presentation lasted only a few minutes. I had anticipated a bit more of a talk.
At the conclusion of the appetizer portion of the dinner he took a seat at a table behind me. It provided a good opportunity to take a seat and ask him a few questions. One of the most common problems home brewers face is oxidation. Oxygen in the neck of the bottle will eventually lead to an off sherry-like flavor after six months to a year. Kegs don’t have the same problem as they are under pressure from carbon dioxide. So, I inquired how the Brooklyn Brewery avoids the problem. They bottle from a keg which will leave foam in the neck of the bottle. Capping as the foam reaches the top of the bottle locks out oxygen. I’ll try this technique when I brew a batch I expect to cellar for more than half a year.
At the conclusion of the meal I was sure to get a signed copy of The Brewmaster’s Table. The beer and food were well worth the $50 charge for the event. Meeting a few new friends, Garret Oliver, and obtaining his signature topped off the evening.
Till next time,
- John
The restaurant is rather spacious and well lit, but lacks sound proofing. I expected the dinner to take place in a separate room, however it was held in a partitioned set of tables in the open dining area. The tables seated six on each side and I selected the far end of one of the less populated tables as I came independently. My isolation quickly changed when a few affable people joined the table. Beer does, indeed, make friends.
Garrett Oliver is the head brewer of Brooklyn Brewery and was on hand for a book signing of The Brewmaster’s Table which covers the principles of pairing beer with food. He’s had the privilege of visiting breweries around the world. Scandinavia, he reports, is undergoing a rise in home brewing akin to the upsurge we saw in America in the late 80s and early 90s. A snail pin on his jacket indicated support of the Slow Food movement. His presentation lasted only a few minutes. I had anticipated a bit more of a talk.
At the conclusion of the appetizer portion of the dinner he took a seat at a table behind me. It provided a good opportunity to take a seat and ask him a few questions. One of the most common problems home brewers face is oxidation. Oxygen in the neck of the bottle will eventually lead to an off sherry-like flavor after six months to a year. Kegs don’t have the same problem as they are under pressure from carbon dioxide. So, I inquired how the Brooklyn Brewery avoids the problem. They bottle from a keg which will leave foam in the neck of the bottle. Capping as the foam reaches the top of the bottle locks out oxygen. I’ll try this technique when I brew a batch I expect to cellar for more than half a year.
At the conclusion of the meal I was sure to get a signed copy of The Brewmaster’s Table. The beer and food were well worth the $50 charge for the event. Meeting a few new friends, Garret Oliver, and obtaining his signature topped off the evening.
Till next time,
- John
Wednesday, October 26, 2005
Brewing in Colonial America
Lately, I’ve been reading about archaic brewing methods looking for inspiration. Although I’m a Philadelphia native of 30 years or so, I have only recently come to know of Pennsbury Manor. William Penn and his family spent much of the year at a country estate in the suburbs and would return to the city in winter. Since then, it has been set aside as a historic site. Last Sunday, they had 17th-century beer and cider-making demonstrations and I was sure to attend.
We walked past the manor house as well as sheep, chickens, and horses on our way to the beer and cider-making locations. A man in a colonial outfit crushing apples greeted us and explained the varieties of apples grown in Penn’s orchards. They made use of crab apples and a particular strain of Washington red apples. Many of them were too sour and tart to eat but, when crushed, released tannins preserving the cider. Apples were harvested through September and October and crushed at this time of year. They did not add anything. Wild yeasts were relied upon for the fermentation. Six months later in early spring cider was ready for consumption. While this process was demonstrated out doors the beer brewing took place in a building dedicated to baking and brewing.
Beer, in colonial America, was seen as a healthy substitute for water. Early settlers had the effects polluted European drinking water in recent memory and carried that fear with them. At the time, they did not understand that the boiling process involved in brewing killed off most harmful bacteria. They simply knew that drinking water resulted in illness, beer did not. Beer was the beverage of choice in the 17th-century and drank in large quantities. It was such a staple that the wage of a house servant was partially paid in beer. Both adults and children drank beer for breakfast, lunch and dinner. As such, it had to be brewed in large quantities to supply a well-to-do family and pay their servant’s wages. They used the traditional ingredients of barley, hops, water and yeast. The yeast from the prior batch was preserved and tossed. One must assume that they brought beer with them from England to retain the family recipe. The woman of the house was typically responsible for supplying the estate. Brewers were not typically men until the Industrial Revolution when brewing moved from private production to commercial enterprise.
Till next time,
- John
We walked past the manor house as well as sheep, chickens, and horses on our way to the beer and cider-making locations. A man in a colonial outfit crushing apples greeted us and explained the varieties of apples grown in Penn’s orchards. They made use of crab apples and a particular strain of Washington red apples. Many of them were too sour and tart to eat but, when crushed, released tannins preserving the cider. Apples were harvested through September and October and crushed at this time of year. They did not add anything. Wild yeasts were relied upon for the fermentation. Six months later in early spring cider was ready for consumption. While this process was demonstrated out doors the beer brewing took place in a building dedicated to baking and brewing.
Beer, in colonial America, was seen as a healthy substitute for water. Early settlers had the effects polluted European drinking water in recent memory and carried that fear with them. At the time, they did not understand that the boiling process involved in brewing killed off most harmful bacteria. They simply knew that drinking water resulted in illness, beer did not. Beer was the beverage of choice in the 17th-century and drank in large quantities. It was such a staple that the wage of a house servant was partially paid in beer. Both adults and children drank beer for breakfast, lunch and dinner. As such, it had to be brewed in large quantities to supply a well-to-do family and pay their servant’s wages. They used the traditional ingredients of barley, hops, water and yeast. The yeast from the prior batch was preserved and tossed. One must assume that they brought beer with them from England to retain the family recipe. The woman of the house was typically responsible for supplying the estate. Brewers were not typically men until the Industrial Revolution when brewing moved from private production to commercial enterprise.
Till next time,
- John
Wednesday, October 19, 2005
First Brew Club Meeting
After home brewing independently for two years I’ve gotten the notion that I need other people for both inspiration and instruction. I started with extracts and moved on to using a mini-mash along with extracts. Now I’d like to take the next step to all grain brewing. I’ve read through the process and it looks like something that is prone to mistakes if you don’t know what you’re doing. Before taking the plunge I’d like to walk through the process with someone else at least once. And so I thought a home brew club would be a good resource for both new processes and inspiration. I’ve looked for brew clubs in my area and came up empty. Northeast Philadelphia is not exactly a cultural mecca. There is a surprising lack of book stores. Barnes and Noble and Borders must have the impression that this part of the city is illiterate. I did happen across a few online reference of BONES (Brewers of the Northeast), but it appears to be inactive. I happened upon BUZZ (Brewers Unlimited Zany Zymurgists) based in West Chester, PA which is about an hour’s drive away and more during rush hour. I also found the Celtic Cock Guild, a group focused on mead but also interested in beer, wine, and cordials. They are associated with the SCA (Society for Creative Anachronism). However I could attend as SCA membership is not required. Both appear active and I plan on dropping in on a BUZZ meeting, but the guild meeting came up first on the calendar and fit into my schedule and so off I went to my first ever brew club meeting last Wednesday (Oct. 12).
I had previously joined their yahoo news group and communicated my intent to attend. The meeting invitation was very broad and welcoming which was rather encouraging. It was in a separate room of McKenzies Brew House (Chadds Ford, PA). By the time I arrived the members were already assembled. The group was immediately welcoming and after I introduced myself they went around the table (there were around 10 people) and introduced themselves and their interests. Everyone at the table make mead and that neatly addresses one recent area of interest. Another fellow happens to live in the Northeast section of Philadelphia and does all grain brewing. I was happy to be invited to a brewing session sometime next month. The meeting consisted of SCA business of which I am wholly unfamiliar, but the remainder consisted of sampling meads and wines that others brought to share.
All in all, I was glad to meet the group and plan on attending the next session and was sorry that I waited two years to meet with a brewing club.
Till next time,
- John
I had previously joined their yahoo news group and communicated my intent to attend. The meeting invitation was very broad and welcoming which was rather encouraging. It was in a separate room of McKenzies Brew House (Chadds Ford, PA). By the time I arrived the members were already assembled. The group was immediately welcoming and after I introduced myself they went around the table (there were around 10 people) and introduced themselves and their interests. Everyone at the table make mead and that neatly addresses one recent area of interest. Another fellow happens to live in the Northeast section of Philadelphia and does all grain brewing. I was happy to be invited to a brewing session sometime next month. The meeting consisted of SCA business of which I am wholly unfamiliar, but the remainder consisted of sampling meads and wines that others brought to share.
All in all, I was glad to meet the group and plan on attending the next session and was sorry that I waited two years to meet with a brewing club.
Till next time,
- John
Tuesday, October 18, 2005
Rock Bottom Brewery Review
Over the weekend I had a chance to visit the Rock Bottom brewery at the King of Prussia Mall located in a Philadelphia suburb. The web site claims it’s the largest retail shopping mall in the United States. I suppose the claim is based on acreage as the Mall of America has more stores. The King of Prussia Mall is larger than some country towns. It easily dwarfs Gardner, Montana and West Yellowstone, Wyoming. Although the brewery is accessible from inside the mall, the interior quickly makes it easy to forget that you are in a retail metropolis.
Six of us arrived around 6 pm last Saturday to a 15 min. wait in the main seating area and opted for immediate seating near the bar. Seven beers on tap and a decent pub menu ensured a pleasant dinner. They offer the usual assortment of bar grub including hamburgers and quesadillas. Vegetarians might enjoy the soft pretzels. Pasta is available as well. Their mahi-mahi came with a few too many capers for my taste, but they are easily removed. Every microbrew I’ve been to has calamari on the menu and Rock Bottom was no exception. Naturally, we had to order it. The quality of the calamari is usually a good indicator of the quality of the restaurant arm of the brewery. The breading was light and crisp, but I prefer calamari with just a dusting. Parmesan was an unexpected, but welcome addition.
As there were people with differing palates at the table we order a beer sampler. Each of the beer drinkers at the table found at least one agreeable offering. I was sure to try each one in turn:
Rock Bottom is worth a stop if you happen to be in the area. The prices were reasonable and the brews respectable.
Till Next Time,
- John
Six of us arrived around 6 pm last Saturday to a 15 min. wait in the main seating area and opted for immediate seating near the bar. Seven beers on tap and a decent pub menu ensured a pleasant dinner. They offer the usual assortment of bar grub including hamburgers and quesadillas. Vegetarians might enjoy the soft pretzels. Pasta is available as well. Their mahi-mahi came with a few too many capers for my taste, but they are easily removed. Every microbrew I’ve been to has calamari on the menu and Rock Bottom was no exception. Naturally, we had to order it. The quality of the calamari is usually a good indicator of the quality of the restaurant arm of the brewery. The breading was light and crisp, but I prefer calamari with just a dusting. Parmesan was an unexpected, but welcome addition.
As there were people with differing palates at the table we order a beer sampler. Each of the beer drinkers at the table found at least one agreeable offering. I was sure to try each one in turn:
- Lumpy Dog Lager – A good lawn mower beer. BMC (Bud-Miller-Coors) fans would like this one although it’s not as fizzy as the big three.
- Munich Gold – More character than the Lumpy Dog. It went well with the mahi-mahi.
- Double Barrel IPA – People who don’t like hops did not like this one.
- North Star Amber – Strong malt notes with balanced hops. Would go well with a burger or steak.
- Rotating Dark Beer (Coffee Stout) – As a policy the brewery has at least one dark beer on tap at all times. The roasted grains came through perhaps too strongly. It had a very mild coffee finish. Of the seven samples, this was the only one to remain on the table unfinished.
- Wit Beer – an English style wheat beer. It was a bit milder than a Hoegaarden, but pleasing nonetheless.
- British ESB – Somewhat less hoppy than a traditional British ESB, like Fuller’s, but just as much malt.
Rock Bottom is worth a stop if you happen to be in the area. The prices were reasonable and the brews respectable.
Till Next Time,
- John
Monday, October 17, 2005
Kegging Witches Brew
A cloned version of Pendle Witches Brew was kegged yesterday. After letting it set in the secondary for a month it was kegged with a final gravity of 1.011. The original gravity was rather high at 1.092 as compared to the target OG of 1.051-1.052 which is cause to wonder if my original reading was incorrect. If accurate, this batch yields 10% ABV while 5.1% is expected. The clone-brew recipe is in Beer Captured by Tess and Mark Szamatulski. A sampling of the portion taken for a hydrometer reading revealed an amber brew with an aroma of sweet malts and earthy hops. It started on the sweet side and finished dry and hoppy. This is close to the target character sans an aroma of fruit. The strong hop aroma may have overpowered any fruit notes.
I'm not sure what to brew next. After going at it for two years of brewing largely ales I'm ready to expand a bit. The November issue of Brew Your Own has a few articles on mead which may be worth a shot. Also, stouts and porters may be in order as I haven't yet done a dark beer and they would be welcome in the coming winter months. The upcoming Nov. 12 Brewtopia Festival in New York may provide inspiration.
Stay tuned,
- John
Thursday, October 13, 2005
Halloween Beers
The last of the summer crops are harvested, leaves transition from green to gold, dusk comes sooner, and sweaters are brought out of storage in preparation for winter. Signs of fall are upon us in the northern hemisphere. Despite the effort of some retailers to hurl us into the Christmas season months in advance, a few holidays have yet to pass. Halloween is fast approaching. Perhaps you are throwing a party. Perhaps you have been invited to a party. If you are looking for a few unusual offerings for your guests or to bring to a host consider these beers in the spirit of the season:
- Brasserie Ellezelloise Quintine Amber and Blonde (
- Brasserie Grain D'orge Belzebuth
- Brouwerij Riva S.A.Lucifer
- Heavyweight Brewing Company Lunacy
- Moorhouse’s Pendle Witch’s Brew (U.K.) – A medium crisp amber/gold colored beer. I’ve made a home brewed clone of this brew in preparation for a party where it will be served on tap. The recipe is available in Beer Captured by Mark and Tess Szamatulski.
- Magic Hat Brewing Company Magic Hat #9
- Magic Hat Brewing Company Hocus Pocus
- Moorhouse’s Black Cat (U.K.)
- Orkney Brewery Skull Splitter Scottish Ale
- Pete’s Wicked Ale (USA)
- Reaper Ale Deathly Pale Ale (
- Reaper Ale Mortality Stout (
- Reaper Ale Redemption Red Ale (
- Regenboog Halloween (
- Rogue Dead Guy Ale
- Unibroue La Fin du Mond
- Unibroue Maudite
- Wychwood Black Wych Spellbinding Stout (
- Wychwood Hobgoblin
- Wychwood Wychcraft Ale (
- Wychwood White Wych Ale (
Some of the brews listed were mentioned in the Oct/Nov. ’05 issue of Ale Street News. Most were found through exploration. I'd love to hear from you if you have any additions to this list.
Hoppy Halloween,
- John
Wednesday, October 12, 2005
Beer Blog Kick Off
With this blog, I do solemnly swear to spread knowledge craft of home brewing and share in the joy of beer appreciation. Those with a thirst for both the consumption and creation of this fine elixir will find a kindred spirit in these pages. I have been home brewing for two years and am interested in expanding my repertoire. After starting with extracts I graduated to a minimash and from bottling to kegging – much to the delight of my friends. From this point, I’ll be taking a leap and delving into mead and more radical brews than the usual pale ale varieties which are well received and eagerly anticipated. A bit of experimentation may create new favorites.
A beer tasting at the Victorian Weekend in Cape May, NJ has inspired this journal. The speaker, Gary Monterosso, presented five international beers:
While not as well versed as Gary, I am familiar with the beers he presented as well as rudimentary topics discussed, such as the difference between lagers and ales. Most of the attendees were interested in expanding their palates but were not avid aficionados. This experience reinforced the notion that I’ve got something to offer to those interested. While I’m not an expert, I hope to impart some information to those about to embark into home brewing including how to avoid a few pitfalls I encountered. On this journey, I will also comment on my experiences at various breweries and brew pubs.
With regards,
- John
A beer tasting at the Victorian Weekend in Cape May, NJ has inspired this journal. The speaker, Gary Monterosso, presented five international beers:
- Pilsner Urqell
- Paulaner Original Munich
- Hoegaarden
- Fuller's ESB
- Unibroue Ephemere
While not as well versed as Gary, I am familiar with the beers he presented as well as rudimentary topics discussed, such as the difference between lagers and ales. Most of the attendees were interested in expanding their palates but were not avid aficionados. This experience reinforced the notion that I’ve got something to offer to those interested. While I’m not an expert, I hope to impart some information to those about to embark into home brewing including how to avoid a few pitfalls I encountered. On this journey, I will also comment on my experiences at various breweries and brew pubs.
With regards,
- John
