Red Rooster Ale

A couple of months ago, I started putting together a spreadsheet of beers I wanted to make along with the ingredients and prices. I frequent the Northern Brewer website, and occasionally post on their forum. I saw a kit they had there called Dawson's Multigrain Red, and it sounded awfully good to me.

Of course, the kit is for a 5-gallon batch, and I try to get enough ingredients for a 6-gallon batch. I bought the Willamette hops over at Freshops for a mere $1 per ounce. I got the grains and yeast at Midwest Supplies for $16.40. That's right, $19.40 for 6 gallons (a little more than 2-cases) of good beer. Of course, add in the postage, too. I ordered the ingredients for a Black Lager as well. That's the subject of a whole 'nother post.

Before this, I had never used the Danstar Nottingham yeast. When I think of Nottingham, I think of Robin Hood, the Sherwood forest, and England in general, even though this yeast is made in Canada.

The difference between my version and Dawson's: His is a little lower in gravity. I upped the amounts of 2-row malt and the color malts (the chocolate rye and the CaraWheat) to bring the gravity up to 1.054 instead of 1.044. Also, since I had to order whole ounces of hops, I ended up using all 3 ounces by adding another quarter ounce to the bittering and flameout additions, and dry hopping the leftover half ounce. The recipe:

Red Rooster Ale

6-gallon batch

OG: 1.054

30 IBU

SRM: 12.7

11.0 lb 2-Row Pale Malt

0.5 lb Caramunich II

0.33 lb CaraWheat

0.33 lb Chocolate Rye

1.25 oz Willamette (4.5%AA) @ 60 min.

0.75 oz Willamette (4.5%AA) @ 30 min.

0.50 oz Willamette (4.5%AA) @ 0 min.

0.50 oz Willamette (4.5%AA) Dry Hop 5 days prior to bottling

Danstar-Lallemand Nottingham dry yeast, 11 grams

I really need to get a back light for photos. The glass here usually makes the beers look darker. In a standard pint, this one looks more lighter in color. It's not like one of those hoppy California red beers that have become so popular. There is nice lacing, you can sort of see it on this glass.

The hop profile is nice. It's sort of "woody". The nose is malts, yeast and just a tiny bit of the Willamette. I will probably buy another ounce and dry hop an ounce and a half next time. Maybe.

What I really like about this beer is the mouthfeel. It's sort of creamy, and I think it would be great if it were kegged and poured using nitrogen as opposed to CO2.

1.054 is big enough. My batch sparging technique was lacking, in that I didn't drain the mash tun all the way with the first bit of water, and then probably used too much water in the second sparge. I need to resolve the sparge water calculation and how to do that to improve the efficiency. As it was, the beer ended up at 1.049, which isn't too bad. It still tastes great.

Update on Monster versus Rock Art

A repost of an email I received:

Hansen Beverage Company and Rock Art Brewery today issued the following statement in connection with a recent trademark issue:

Hansen Beverage Company and Rock Art Brewery have reached an amicable agreement under which both companies' respective products will be protected - Hansen's Monster Energy® line of energy drinks and Rock Art's Vermonster beer products.

> Rodney Sacks, Hansen's chief executive officer, said: "We are pleased that we were able to resolve this matter expeditiously and put the concerns that had arisen behind us so that both parties can concentrate on their day-to-day businesses, selling their respective high-quality products. Our intent in this matter was simply to protect Hansen's trademarks and prevent any likelihood of confusion arising in the future through potential product extensions and was not to prevent Rock Art Brewery from selling their Vermonster beer."

> Matt Nadeau, owner of Rock Art Brewery, said: "Once Rodney and I were able to talk to each other we quickly appreciated each other's points of view and he acted reasonably, which allowed us to rapidly come to an agreement we are both happy with and allows both of us to move forward positively."

You can read more about it (it's a little too "rah-rah" for me) at Rock Art's site.

Corporate Terrorists vs. Craft Brewing

Apparently, Budweiser isn't the only company throwing out frivolous lawsuits against craft brewers.

Hansen Beverage Company, the maker of Monster Energy Drink, has apparently filed a lawsuit against Rock Art Brewery to stop them from using the name THE VERMONSTER for their Barley Wine.

I can totally see where someone might be confused:




Although the owner of Rock Art Brewery has consulted 5 trademark lawyers in various states who say he has a good chance to win the case, the fact is it will still cost a lot of money to fight it.

My favorite line comes from their lawyer, though: "Escalator, aspirin, celluloid were once trademarks and they became common jargon because the owners didn't defend them or find a way to stop people from using those names," Riley said.

Yeah. Except MONSTER isn't exactly an original term pertaining to your product. The actual term is ENERGY DRINK. Maybe if you called your product ENERGERIZER or somesuch, you might have a point. As it stands, however, it is a bad analogy.

I think it would be hilarious if people dressed up as the Wolfman, Frankenstein, and Dracula then walked into the Hansen Beverage headquarters with a lawsuit claiming they own the term "Monster". Or better yet, General Mills slapping a lawsuit on them for people getting their drink confused with the Monster Cereals. I hear Boo-Berry is pissed.

I personally don't drink energy drinks. They're full of sugar and other chemicals I don't care for. If I want energy, I exercise and get sleep. If I need a pick me up, a cup of coffee does nicely.

If you drink Monster, you might want to find an alternate beverage until they knock this off. In fact, it's probably a good idea to stop drinking all Hansen beverages (funny how they don't have the Monster products on their product web page. Also funny is that the Monster product website is "under construction" - what's up guys, getting some pressure?) until they stop their corporate terrorism on Rock Art.

Me, I'll be printing copies of the article out and sharing it with management at different retailers, letting them know what's going on, and then asking them to tell their customers why they're not carrying Monster products anymore.

Pass it along. Let's make this thing viral...

Budvar - The Original Budweiser

I recently discovered that there was a monthly series regarding beer topics, courtesy of The Brookston Beer Bulletin. I am thankful for the inspiration, and will probably hit on one of these each month in the future. You will know that it's part of The Sessions by the logo at the top. Other than that, it will start out like this:


Eastern Beers

I'd like to think that I had two beer awakenings in my life. The first was when I lived in Germany and learned to drink beer there. I got about 3 good years of beer drinking done before we moved back to America. As I finished out high school, I just went along with the crowd, pretty much drinking whatever cheap American lager we pooled our money to buy.

My parents moved back to Germany in 1989. I was in my 3rd year of college and on Christmas break when I returned with my best friend. My mom and dad took us to Sachsenhausen, where we toured the bars, drinking Hefeweizen on tap (for some reason, most places only served these in half liter bottles. The guy told us some story about needing proper pressure to have it on tap. I wonder, now, if that was a casked hefeweizen we drank). The beer that really stuck with me that night, however, was a draft of Budvar.

I remember it was the last bar we went to, and I believe I still had my senses about me. I had both the Pilsner Urquell and the Budvar at this place, both "vom fass" (from the tap). My buddy, Paul, said he thought the Urquell was the best beer he'd ever had in his life. I was kind of shocked, because I felt the same about the Budvar.

A big, fluffy head, and a nice Saaz hop bitterness with a somewhat fruity and dry finish. I still remember how crisp it was to this day. While I've had it in the states, I don't think you can really compare the bottle version to the kegged version. Also, it is difficult to find it in a brown bottle. It really is a shame that both the Urquell and Budvar come in green bottles. They actually had Urquell on tap at U.S. Cellular field for a time. I would gladly walk halfway around the stadium and stand in line for 10 minutes to get that.

There is an ugly side to this story, as well. See, this beer is actually known around the world as Budweiser-Budvar. Adolphus Busch apparently stole this name around 1876, from the town of Budweis in Czechloslovakia, where Budvar had been made in some form since 1245 A.D. As a result of this thievery, the original Budweiser has had to put up with fighting to keep its name in various countries worldwide.

In the U.S., you can find this beer under the name "Czechvar". It is still worth trying, if you want to get an idea what this beer is all about. However, I will always look forward to a future day when I can once again taste the original on tap.

A Few Words About Gumballhead Wheat

I'm revisiting this old favorite for a couple of reasons. I recently did a beer trade with a Jay in California. I'm not sure if he's ever had the Gumballhead Wheat, and second, this just may be THE "Gateway" beer that I use to convert people to buying craft beer.

Over at ratebeer.com, this beer gets a 96/100. That is pretty damn good for a "wheat" beer.

I first had this beer in April of 2007 when I attended Dark Lord Day. At the time, it was a summer seasonal beer brewed by Three Floyds. Now I can get it at my local Jewel grocery store year-round. I remember another guy in line tasting the beer and speaking as though he was reading my mind with the first taste: "Wow, this almost tastes like an IPA, although it is a bit lemony." Later (about halfway through the beer): "Wow, that really mellowed."

Yes, I do believe still that it is a sensational beer, even though the surprise has somehow worn down. This is one of my favorite smelling beers. I could walk around the house all day with this under my nose. It's loaded with Amarillo hops, which give it a really big hop nose, along with the wheat yeast, which gives it a nice bubblegum background aroma.

I have a friend at work who I would get to try hoppy beers just to see him pucker up and watch his nose freak out. One Friday after work, we stopped by a local liquor store in Michigan City, King Richard's (which we refer to as "Little Richard's") to check out their beer selection. He wanted some help.

I told him to get a sixer of the Gumballhead.

I said, "Take this home and make sure it is nice and cold. Then, seriously, pour it in a glass. Look at how great it looks. Then stick your nose in it. You will want to walk around the house all day smelling this (yeah, I know, I'm redundant). When you drink it, it's going to knock you down with the hoppiness. Stick with it, when you get about halfway, it's going to mellow. You're gonna like it."

He called me about 3 hours later and said, "It's just like you said it would be!" About two months later, he was drinking high-hopped ales like Three Floyd's Alpha King and Bell's Two Hearted Ale. Dude really likes Imperial Stouts and Double/Imperial IPAs now.

Gateway, I'm telling you. Gateway beer.

White Orchard is Pretty Thinned Out

Beer #2 that I tried from my man, Jay, over at HEDONIST BEER JIVE, was The Bruery's White Orchard. I've always been a fan of White Ales. In fact, as craptastic as it may sound, I think both Blue Moon and Sam Adam's White Ale really got me interested in the whole craft beer movement.

White Ales are pretty simple. Usually, they are made with some pilsner malt, wheat malt, and a bit of oats. They are hopped with central European hops most of the time(known as Noble hops), and then there are usually some spices thrown in at the end of the boil. This is where the originality comes in. Orange peel or Curacao orange peel is common. I've seen lime and lemon peel used in others as well. Coriander is sometimes added, or other spices. I put an ounce of cloves in my first-ever brewed wit bier and it was overbearing. Drinkable, but really, really clovey.

The Bruery puts lavender in theirs, and they do it right - you should be able to get a hint of the spice, but it shouldn't overtake the aroma or the flavor of the beer. I spilled a drop of this beer on my finger while pouring it and picked up the lavender. It was nice. After that, I couldn't really smell or taste it any more.

This was truly one of the most non-offensive beers I've ever had. I don't necessarily think that is a good thing. At times, I describe Belgian beers as "stinky" or having a "hint of monk basement". While these terms are not necessarily pleasant on a day-to-day conversational basis, this is what I expect from Belgian beers. They need to have character.

This wasn't a bad beer, by any means, but it wasn't really a good beer, either. It was just sort of...there. I could pick up a little hint of the yeast. There were banana flavors there, but it wasn't as ester-y as I would have liked. Overall, it was sort of like drinking a seltzer-water with a bit of a yeasty flavor.

This might be a good jumping-off point for those of you interested in trying out Belgian-style beers, but for me, it wasn't all that exciting enough to put into a 750 ml bottle, when a 12 ounce bottle of this would suffice.

New Holland Night Tripper - Not a Big Deal

I first had a sample of the New Holland Night Tripper on Dark Lord Day, back in April. A friend of a friend cracked a year-old bottle at the tent. I thought it was quite good. After brewing my own Imperial Stout, I saw this at my local Wise Way grocery store for $5.99. I thought it was a pretty good deal. So I stashed it in my fridge in May.

I decided to give this a try, even though it had not aged a year. Nothing says that it had to age a year, I just knew that the sample I tasted was aged that long, and I remembered it being good.

Actually, though, I think it's a pretty average Imperial Stout. Sort of along the same lines as Stone's Imperial Stout. It's not a bad beer, but it just doesn't jump out at you. All the flavors are subdued - you get a little chocolate, a little coffee-ness from the roasted malt, but there's no dark fruit here like I've had in some Imperial Stouts.

For the price, it's not bad. Who knows, that whole Dark Lord Day kind of imparts a euphoria on a person, so it's likely that my mood was different, which can make all the difference when you're trying something new. I just remember the beer being a bit more complex than this.