Peat Smoked Vienna Lager
This is my second time brewing up this beer. I only use about 3 ounces of peat smoked malt and the rest of the grains is 100% Vienna malt. The sweetness from the malt and the richness of the smoke go hand in hand very nicely. I would try to dry this out just a bit more to really feel like this beer is perfect, but a damn good beer already!
Appearance: A yellowish head that hangs around for awhile. Perfectly clear with an amber copper color.
Nose: A sweet malty nose with only a trace smoke.
Flavor: A malty sweetness comes in the beginning of the taste and stays up front, with the smoke being present but restrained. A brown sugar taste underneath all the other flavors. Kind of hot from the high alcohol, which was above 8 %
Mouthfeel: A smooth, round flavor that leaves a smoke flavor sitting on the tongue
Overall: This was very nice, I am making this my official Rauch! 8.7/10
Recently I have begun souring beer, which is a simple process of inoculating (infecting) beer with specific micro organisms that like living in beer. So far, I have soured left over beer that was less than perfect, like my earl wit that had a bit too much gypsum and a poor fermentation. I decided to repurpose this beer into a Lambic. I have also started souring my casks, starting with quad/ homemade wine into a rye cask with Roeselare Blend from Wyeast.
Now, repurposing beer is cool, and a great way to start souring beers, but I have way too many questions about the variables in souring to just use my leftovers for this. It was time to brew a 10 gallon batch of Flanders Brown Ale. The brew day was easy for this beer, all until I transferred the cooled wort into all the different fermentors.
So, what am I going to do with all this beer to sour!? that’s right, use up every one gallon jug i can find. To start off I took 5 gallons and put it into a normal 6 gallon better bottle carboy, which I pitched American Ale yeast . This 5 gallon fermentor will be inoculated with Roeselare Blend after fermentation is complete.
The rest of the batch left plenty of room to play with, so I split up the beer into 1 gallon jugs and labeled them 1,2,3 and X, Y. Y is the clean fermented beer that will act as the baseline for comparison (control). 1 was only Brett L, 2 was only Brett B, 3 was yeast and Brett B pitched simultaneously, and X will be Brett L added after regular yeast fermentation. I also used a growler for my wild yeast, which will have US05 added after 3 weeks fermenting.
The beers with only Brett fermentation was very interesting to watch. Brett L seems to be the same micro that infected my Earl Wit. The Brett B fermentation looked crazy for about a week, then everything flocculated.
Brett L infection
Brett B infection
1L : brett L 2B: brett B
Now it’s a long wait to start bottling/ blending. which will take about a year!
With a warm winter, I am already having my hop plants come to life! My second year Nugget is growing very quickly and the Goldings (2nd year) is growing nicely. I also picked up some Willamette and Sterling. I’m planning on having a great shady spot underneath the hops to relax in this summer. Here are some pics
two weeks later:
and now the Nugget
This is a tremendous difference from last year, which didn’t see sprouts until may/june. I’m thanking a warm winter and a pleasant conversation about being happy hops every morning.
This is now the second time this year that I have managed to salvage a terrible Saturday on Long Island by visiting a brewery. This time it was Port Jeff Brewing, which I had actually visited once before for that was planned to be written up, but i forgot everything that happened due to the surprise 30th birthday party i attended immediately after the brewery visit.
every town has a brewery?
Knowing what was in store was great heading back to Port Jeff. The brewery is right down by the ferry and is perfectly fit into the vibe of the town. Right off the bat, this brewery seems to have some staying power. Sweet walk up and taste vibe was pleasant, however, with no where to really sit and enjoy, its a bit tight at times.
For this visit, they had 6 beers pouring for growler fills and tasting, and all were quality beers, though I preferred the regular schooner ale to the green version (for st. patty’s day). I was also able to sneak in the back to help change a keg, which is the second time I’ve “helped out” at a brewery.
If you ever are heading out to the east end of long island on the north shore, definitely swing by this place!
That's a blowoff!