Friday, June 20, 2014

Nelson Sauvin Belgian Golden Strong Ale



12 Degree Brewing Company in Louisville CO has brewed a Belgian Golden Strong Ale using Nelson Sauvin hops called "Full Nelson". Needless to say, the quality of this beer is amazing. It finishes dry with a subtle fruit flavor of apples, pineapple, and honey. Since they late hopped with Nelson Sauvin the white wine character of the hops meshes well with the slight fruit and phenolic character of the Belgian yeast.

Wednesday, April 9, 2014

American IPA Whirlpool/Hopstand Tasting


American IPA using only whirlpool hops!
A few weeks ago I brewed an American IPA using Amarillo, Simcoe and Columbus hops. I recently had a chance to taste this beer and I have to say that it is by far the best beer I have brewed to date! The hop flavor is as though someone were grinding raw hop cones against my face! I can't tell you enough how hopstanding wort makes an amazingly fresh hop flavor stand out! Brewed near 175 degrees Fahrenheit, there is plenty of bitterness to this beer. The Simcoe and Columbus pair well to make a very piney beer while the Amarillo offers a sweet grapefruit component. Here are the tasting notes:

Appearance:
Cloudy and hazy with a soft gold/orange color. Little head retention, though I attribute this to the beer being pulled before carbonation in the keg was completed. I am actually suprised at how hazy this beer is after holding at 33 degrees Fahrenheit for almost 5 days. Maybe whirlpooling the hops constantly increases the amounts of undissolved proteins/dextrins?

Body:
Medium- body, not watery but just a step below an average ipa's body.

Aroma(order from strongest to least):
Crushed pine needles, resin, pine sap, marijuana, grapefruit, lemon peel

Taste:
Intense bitterness(though this beer is still green) that lingers after an off-dry finish. With how bitter this beer is the slight residual sweetness balances it well. Little to no malt presence, this is a very very hop forward flavored beer! Citrus, pine and dank flavors last with a considerable finish. This is hands down the best beer I have brewed in my life. Take it from me folks, hopstanding/whirlpooling is the best method for retaining the delicate hop oil aroma and flavor. Cheers!

Find the recipe here, and please brew this, you will not be let down! If you brew it, let me know what you think in the comments below, cheers!

Tuesday, March 18, 2014

American IPA Immersion Whirlpool Hopstand Only


I have become damn near obsessed with the idea of capturing every drop of oil from the hops I brew with. I have really enjoyed brewing pale ales and ipa's using hopstanding or whirlpool hopping only to achieve this goal. This beer was made with no bittering hops and the hops that were added were added at flameout and constantly agitated by whirlpooling for 60 minutes at 185 degrees Fahrenheit. The theory I am testing is whether hopstanding preserves more of the delicate aroma and flavors of hops. Typically aroma hops are boiled for the last 15-30 minutes of the boil, which may very well drive off many of the volatile aromatics.

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