Month: May 2023

BrewDay – Batch #2301 – Summerwind Pale

Posted on      by      Leave a Comment on BrewDay – Batch #2301 – Summerwind Pale
  • A nice clean hoppy Pale Ale is one of my favorites, particularly in summer. Not too heavy, plenty of fresh hop flavor and not so big, you can have a couple-few. I tend to just wing-it as far as a recipe goes. I know that about 12# of grain will get me a 1.055ish OG. I’ll get 30 or so IBU hit for the long boil, most hop additions happen in the last 15 min. Today we are going with mostly Cascade and Simcoe.
  • 8# Pale Malt
  • 3# Pilsener
  • 1.5# White Wheat
  • .5# Crystal 15
  • Plus a couple pounds of rice hulls just to keep the grain bed fluffy.

For hops, .5oz of 14.8 Columbus for most of my bitterness, an ounce of 9.4 Cascade at 10min to go, an ounce of 12.5 Simcoe at 5 min to go, an ounce of 9.4 Centennial at flame out, and another ounce of Simcoe as it began to chill at about 190F

Years ago when I was a regular participant in trading craft beer amongst other beer nerds around the country, I was sent a 22 of something, one day called “Double Simcoe IPA”. It was produced by Weyerbacher brewing near Allentown, PA and was the best tasting hoppy beer Id ever had. It just captured the flavor and bite of what I imagined as the goal for the style. Since then I assumed Simcoe was the hop that was the center the flavor profile i liked so much. Every hoppy beer I’ve made since then has featured this hop variety. To varying degrees of success.

My mash temperature came in right at 152F, a temperature that generally favors a more complete fermentation stage. So that was good. Calculated for one big batch sparge and finished with just over 7 gallons of 1.044 this also was just about according to plan.

An hour boil, per the above hop addition schedule got me to 6gallons of 1.052 chilled. A little lower than I planned, but it somehow always seems to turn out that way.

I didn’t bother with making a stated the day before, so in when the yeast right form the pouch/envelope thing. Gave it a good shake for a few minutes, and set it inside in a cool dark place.

Next morning there was plenty of activity so I knew we were off and running. By the end of the week, I transferred to secondary and saved most of the yeast into a large sanitized mason jar for later. Even though I whirlpooled the chilled wort and left much of the hop sludge behind, there was quite a bit in with the yeast form the primary vessel.

My next beer will likely be a big IPA with a similar hop blend, so pitching this leftover yeast I think will be fine even if it has some left over hop sludge in it.

Nearly a week in secondary and measured its final gravity at 1.010 A tad higher than I hoped… but again this is typical for my process and equipment. Into the cony keg it went and siphoned of a litel for myself. The first (warm and flat) sample was promising and I thought absent of any obvious flaws or mistakes.

After a couple days in the keg and in the refrigerated kegerator, at about 25psi, took my first sample. Hop flavors was about what I was hoping for, less bitterness than I expected and the beer was a little sweet and a little full/thick. Was hoping for something a lite more dry and crisp. Finishing out at the slightly lower gravity that I was aiming for probably would have got me closer to this.

Anyway, over the next week or so, as the carbonation has come up and a little more sediment has come out, I think it “passes mustard”, as my grandpa used to say. I dont filter my beer so it is a bit cloudy. It has good fresh hop flavors and sits right at about 5.2% ABV. It will be a god summer beer to have at the house and to share with friends. Next up, will probably be a big 8% IPA. Similar recipe, just taking it up a couple notches.

2C or not 2C

Posted on      by      2 Comments on 2C or not 2C

At the risk of burring the lead, the answer is sadly, the latter.

2C Family Brewing is no longer with us as of April 4th. The brewery, along with a couple other spots made “downtown” Nampa a fun and interesting hub of Food and Beer destinations. 2C Occupied the historic 115-some-odd year old Dewy Scales building at 1215 1st Ave. It was adjacent to Mesa Tacos, Paddles up Poke and across from Holy Cow, Messenger Pizza and the last remaining PreFunk beer bar.

Mark Shiebout and Alvin Mullins, long time homebrewing buddies, opened their doors in late June, 2019. 2C seemed from the beginning to specialize in continental European beers, German lagers, Bocks, Belgians and Saisons etc. In August 2021 Tyler Vanden Heuvel came on board as head brewer and tweaked the beer lineup a bit. He had been at Meriwether Cider and Mother Earth before, bringing considerable experience with him.

From then on there were more offerings and typically a few more North American traditional styles included in the mix. Overall that last year and a half or so saw an improvement in the better selection, and quality, frankly. The more recent “Hop Projekt” IPAs and hazy pales were particularly good. Tyler should land somewhere else hopefully soon as I hope to keep drinking beer he makes.

There wasn’t a food menu at 2C, but you could always of course bring in your own. Sometimes there was a grill going with hotdogs and what-not, for a couple bucks. There was frequently live music on the weekends as well. The rustic long tables and original hardwood floor and high ceiling contributed to the casual friendly “beer-hall” atmosphere.

For whatever reason, after nearly four years, it just didn’t work out and the first weekend in April, they closed they’re doors for good. Its a shame, 2C really added to a vibrant and fun city center and was the beginning of a little resurrection of downtown Nampa. Such as it is.

Unknown at this time, what will become of that site, or who will take it’s place. I doubt it will be as fun and tasty as 2C was for the nearly 4 years they were there. There is some local chatter that suggests nearby Crescent Brewing is purchasing much of 2C’s 10-Barrel capacity brewing equipment.

It’s always sad to witness the sunset of craft beer destination. Nampa only has a few, Mother Earth, has its major production facility a mile North with a nice tap room. Crescent Brewing is about 3 blocks west. But that is about it as far as “brew-on-premise” craft beer sources in the immediate area.

We are all sad to see them go.

-Cheers

My Favorite Boise Beerspots #001 – Woodland Empire

Posted on      by      1 Comment on My Favorite Boise Beerspots #001 – Woodland Empire

As I’ve mentioned before, Boise is a pretty good beer town. There are a few dozen breweries, taprooms, growler stations and dedicated beer-bars in the Treasure Valley and I’l be featuring one every so often. Not so much a review per se’ just my thoughts and observations on whichever location I find myself at that day.  Some key characteristics, my likes and maybe not lo likes and some details that make it unique. Every spot has a niche, or rather the good ones usually do and Ill focus a bit on that for each.

Today I’m at Woodland Empire. A Brew-On-Premise site that opened nearly 10 years ago in early 2014. I posted about that at that time, and you can read it here. It was a great time interviewing owner/brewers Keely and Rob Landerman.

Since the beginning, WE has had a sort of an irreverent, Bohemian, “Portlandia”, laid back vibe that I imagine would fit in well somewhere in Greenwich Village, maybe across from the record store between the body art shop and the funky coffee joint.

Coming up on a year ago now, Woodland was sold to Boise area group with local restaurateur Dave Krick and a few others including Lost Grove Brewing owner Jacob Black. You can read that story here, on BoiseDev. I’ve been in several times since that change-over and I can tell you the place still feels the same and the promised intent of staying loyal to what the Landerman’s had envisioned, seems to hold true. While my gut doesn’t necessarily love, fewer people owning more craft beer spots, the deal, as mentioned in the article on BoiseDev just seemed to make sense. The right thing at the right time for both parties involved.

Woodland, not long ago, sacrificed some of their parking (not that there was much to begin with) for a patio seating area. While hearing the rushing of home-bound commuters flooring it to catch that last light before the connector is not ideal, it is still a nice option.

There are barley 12 taps here, including a couple guest taps: ciders and Kombucha. There are always a few odd balls that are fun to try and typically few regulars that everyone knows. Namely the Big Sticky, and City of Trees, a couple of IPAs that were here from day one. If you can find a bottle of their Ada County Stout, it is a must have. A real local gem. A couple of coolers are here as well for some of their packaged offerings to go. While you are having a beer, there are even a few old-school machines here if you fancy yourself a bit of a pin-ball wizard. Check it out.

Woodland Empire is a good Beer-Spot

-Cheers

SquawkyFest 2023

Posted on      by      Leave a Comment on SquawkyFest 2023

Last Sunday, was the Idaho Historical Society’s 1st annual “SquawkyFest”. A local Craft Beer festival that shines a light on the clandestine practice of making fermented beverages under incarcerated or otherwise restricted environments. Idaho history site describes this as:

“Squawky was an alcohol that those incarcerated ‘brewed’ at the penitentiary. The name may have derived from everyone squawking like birds once they got a few cups in. Men who were incarcerated at the site grew their own fruit and vegetables, prepared their own meals, and even had a canning plant outside the walls where they could collect ingredients. Key ingredients and flavors that squawky might include were apples, oranges, potatoes, grapefruit, or prunes. Add in some yeast and sugar and let ferment for a few days – and you have Squawky!”

Local brewers taking part included, Edge, Meriwether, Bear Island, Sockeye, Spring Creek and Mad Swede. Each had a “squawky” entry as well as another of their “regular” offerings. Sockeye brought their summer seasonal Cervaza Limon, this years version made with real Key limes. Fresh and tasty. Bear Island had something a bit more experimental, a blended blonde made w/ Cucumbers, Jalapenos and Lemon. All three of the unique ingredients really came through on that one. ‘s Squawky Cider”

I thought Meriwether had the most unique entry today, an apple base, (they are a cider company after all) with oranges, fruit cocktail cups and raisons. I would say pretty true to style, as far as this “jungle juice” theme was concerned. This one was fruity, fairly sweet and lots of fruit medley flavor. As a home-brewer, of course I had to ask if they had any numbers on it, but again, true to the intent of this endeavour, they weren’t sure other than the estimated approximate 9% ABV. Fair enough.

The while thing was put on in in the “yard” on the outdoor basketball court. The doors were open to the old Penitentiary buildings and you could tour the place. It was a bit surreal to be “inside” and drinking local producers’ interpretations of what incarcerated individuals may have been producing within these walls back in the day.

BoiseBeerBuddies was there of course signing up folks interested in a membership to the areas best beer-deal club.

The weather looked threatening early on and indeed it rained on us while setting up. But just about noon, when the event was scheduled to open to the public, the sun came out and the wind died down and turned out to be a good day. A DJ with a great setlist was providing some tunes, and a couple of food trucks made the whole thing terrific.

I’ve brought up the topic of “First Annual” things in earlier posts, but this one had a unique flavor and an inherent curiosity mixed with a little Idaho history that should keep it a recurring theme for a few years to come. Next year I hope a few more local brewers will throw their hat in the ring or go a bit further out on a limb and come up with some experimental concoctions for us..

-Cheers

BBB

The Great Outdoors

Posted on      by      Leave a Comment on The Great Outdoors

The Boise area is a pretty good Beer town. Like most of the rest of the country, the craft beer scene exploded here in the mid 2000’s and the options are wide and varied.
About this time of year the temperatures really start climbing, the snow line in the foothills is receding, the Boise river levels come right up to and sometimes over the Greenbelt in places, having a beverage outside in the sun and fresh air becomes a real thing.

Some Boise area beer spots with good patio/outdoor seating are sprinkled all over, these are some of my favorites:

During covid a lot of places expanded their seating area to outside their walls, in order to improve spacing. The block on 8th st between Idaho and Bannock is a good example, with BitterCreek and its neighbors essentially commandeering the sidewalk. Since then it has been built up a bit and now offers open air seating when weather permits.

GreenAcres

The Yardarm on 35th near the greenbelt has a covered bar area but otherwise exclusively open air seating, with a backyard/beach feel with lots of plants bordering the area. Another is Franklin House, a BnB tucked away in a mostly residential area on 15th and Franklin with a big backyard beer garden. Green Acres is at the end of 14th on the GreenBelt and hosts a couple of food trucks and several craft beers on tap.

A few spots are roof-top themed. Zees RoofTop Cafe has their outdoor seating set up for the season up on, well, the rooftop. They’ve great view of the city and foothills, on the penthouse of the CW Plaza building on 5th and Front. The James Kitchen $ Bar on Broadway has rooftop seating within site of Boise State’s football stadium.

Wepa Cafe, on 35th in Garden City features roof top seating and Purto Rican cuisine, and Green Acres is a food truck park on the green belt at the end of 14th with a craft beer bar and a nice grasy area full of picnic tables.

All are great spots if you like your beer and snacks “al Fresco” and all of them are also “Buddy Hubs” If you are not a card-carrying member yet, why not?!

-Cheers