As this is the first post, I figured I would refrain from any long, drawn-out hyperbole regarding the impetus for starting this thing. Simply put, I have discovered that beer, for many including myself, is in itself a raison d'etre (reson for living). I've been home brewing for a little less than a year, and am in no way an expert at the craft. I've brewed, fermented, cleared, bottled, and aged 4 of my own batches (@ 5gal/each)as of now, and hope to commence with brewday #5 by the end of the month. The plan is to clone an Irish red ale of some sort, which could provide the perfect timing (the process takes a month or more) for St Patrick's day in March. Stay Tuned.
In terms of tasting and indulging in craft brews....it's a never-ending paradise. Frankly it's impossible to keep up, but I'll do my best with this blog. I've got over 300 bottles of craft brews (including some of my own stuff) sitting in my closet aging wonderfully as I type this. While no longer a craft brewery by any means, I thought I'd start witha fairly simple offering from Sam Adams. I picked up two 4-packs of their imperial series brews (a double bock and stout) over a year ago and 've been letting them sit ever since. Decided to break one open tonight. Tasting notes below!
Date: 1/13/10 - 8:45pm
Beer: Sam Adams Imperial Series - Stout
Abv: 9.2%
From: Bottle
Vessel: Snifter
Temp: 45f
Pours a very heavy, motor oil-like back color with a small but dark-tan head. Heavy caramel nose, with notes of coffee and chocolate. Very clean tongue, first of java and lingering bitter chocolate. Finishes clean with a slightly acidic aftertaste. Surprisingly good product! Sam Adams still sticking to the basics, but with great results!
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Looking forward to reading this blog, and maybe adding some reviews in the future. I'm even more of a newbie with this but hope to start home brewing as well once I get things settled down a bit more.
ReplyDeleteInteresting that you have to plan ahead (e.g., for St. Patty's day) in order to have a brew ready to go for a certain holiday or event.
I'll have to look into that Sam Adams Stout...is it filling or does it just pour heavy? Or both? As you know, Sam Adams Boston Lager was my #1 for a while until I tried DFH's 90-minute.
In terms of planning ahead, it's a must. One of the most important lessons learned in homebrewing is that time is your friend. However long a certain recipe suggests you let your batch bottle condition....add two weeks at LEAST. The pumpkin ale I made back in the beginning of October is JUST starting to really fill out it terms of flavor. You'll notice a difference between the bottle you had during the chili thing at my house and how it tastses now!
ReplyDeleteAs for the Sam Imp Stout, it is not as "heavy" as many of the craft stouts out there, but not watered way down like the shit they call a "stout" at Rock Bottom or Gordon Biersch. I found it to be quite well-balanced in almost every way! Of course I would attribute some of the taste to aging. Again, I cannot stress the importance of letting beers over 7%abv sit for at least a few months!
This is a good way for us to share recipes. How can I post?
ReplyDeleteDave - I just finished an Avery Jubilation clone (all grain), Honey Pilsner and the Blood Orange Hefe from Dogfish is carbonating in the keg now
Tommy,
ReplyDeleteGonna get the homebrewing section rolling soon. There we can post recipes, ideas, techniques...etc! I'll give you guys access when I get everything set up!