Pumpkin Smashing

Every year around this time pumpkin beers are in full swing.  Every year at this time I am also simultaneously tricked into trying another pumpkin beer.  Funny coincidence, no?

Whenever an individual finds out that I like beer, I am bound to be asked about a particular pumpkin beer that I need to have tried.  When I respond that pumpkin beers aren't my favorite, there seems to be an immediate glossing over of their eyes and I can almost hear their thoughts that their original suspicions were right, and I am indeed an idiot.

It's not that I dislike pumpkin beers, but I dislike most of the people that make it.  Fortunately for some brewers, the presence of a bunch of spices will knock out any troubles of making a good base beer.  The result is a mouthful of pumpkin pie spices with little depth to the beer.  Sigh.  Instead of ranting about this "dilemma," it's probably more constructive to put forth a couple of beers that are worth it in the fall (or in the middle of July since that seems to be when these beers now hit the shelves).

Some of the classic styles that actually make a well rounded beer in my opinion are Dogfish's Punkin Ale, Southern Tiers Pumking, The Bruery's Autumn Maple (although I believe this beer is made with yams), and of course my pumpkin stout (Sweet fedora, high school me!).  On the more experimental side is Jolly Pumpkin's La Parcela and although I have not tried it yet, I heard that North Peak is making a hoppy pumpkin beer.  I may have included Cape Ann's Fisherman's Pumpkin Stout, but I mistakenly paid $23 for a bottle of it at a bar in D.C. last year and I have not forgiven them quite yet.

I personally picked up a Pumking and a La Parcela.  The Pumking gives the great pumpkin pie in a bottle taste while not neglecting a solid base beer, while La Parcela is minimal on the spices, while developing the classic Jolly Pumpkin funk and sour character.  Fun fact: Last time I had a La Parcela, it was right before playing a show with a band I was in at the time.  I am under the impression that the video evidence of this performance was destroyed, I pray this is true.

In all honesty, I understand the love of the pumpkin beer (sometimes I get giddy when I get a pumpkin spiced latte), but I try to gravitate to those breweries that don't slouch with their novelty beers.  Really, just drink what you enjoy and relish in your new found confidence in my stupidity.

In other news, Jack White made another song with the Insane Clown Posse!?! It must be my lucky day!  I guess you could even say.... it's a miracle.

Native Cultures

The lack of any beer fun from me results from my diverted attention to law school.  Apparently that is supposed to be my sole attention, something about my future being important?  Unfortunately, using the word tortfeasor is only fun for so long and my Contracts professor can only use so many puns (I guess you could say the milk business was going sour).  I'm the weird kid that laughs in class.

Fortunately I have been able to throw academia off my shoulders for a short period of time so I can write an entry no one will read.  Last months BeerAdvocate Magazine included an article about the new practice by American breweries of using native wild yeast cultures.  Since I am a fan of all things funk related, this of course immediately appealed to me.

The basic theme of the article deals with the new trend of American breweries using the natural fermentation style of the Belgian lambic.  For those unfamiliar, the wort of a lambic is usually placed in a coolship (a wide shallow tank) and exposed to air overnight.  The wild yeast in the air then make their way to wort and begin its funky transformation over the next year to a year and a half.

This was largely thought to only be possible in specific areas of Belgium as the wild yeast used in different in each area of the world.  Lately, American brewers have challenged this idea and moved the process to the states.  Most notably, Russian River and Allagash have ventured successfully into the wild fermentation area, with Allagash even building their own coolship to match the fermentation techniques of the Belgian brewers.  Some such as Mystic Brewery are even going as far as isolating particular strands and experimenting with the vast array of wild yeasts available.

Although the results may not be considered the classic lambic, the American Wild Ale has emerged as its own distinct (and delicious) beer.  The best part is, any homebrewer can try their hand at spontaneous fermentation with the results being unique to the area you brew in.  For some more instructions, check out the attempts of The Mad Fermentationist.  Although this process is a little unpredictable, the experimentation is worth it for a unique beer.  I would love to try this myself, but I suspect that wild yeast found in Chicago may not be quite what you should be looking for.  Shucks.

Hey!  I didn't have to use a crappy camera for this post!  Phew, now you only have to deal with the abundance of brown in the blog!

Hopleaf

This past Friday I ventured back out into Chicago in order for more beerventures.  Lately, my studies have put a damper on my beer parade, but the only way I'll switch from beer to coffee permanently is if they put it in a stout.  Then I'll accept it rather happily.

So my travels to Hopleaf brought me the selection I was looking for as well as randomly running into my cousin.  I only stayed downstairs, but was impressed with what they had to offer.  Besides the great selection of beers, they also have three beers dinners coming up (hosted by breweries) as well as a raffle that cost $20 a ticket for a vertical of Dark Lord.  Hell of a price if you ended up winning, and if not, proceeds went to Chicago schools if I remember correctly.

I ended up being bought an Ommegang Belgian Pale Ale to begin with, but it would be my next beer that would surprise me the most.  Three Floyds Zombie Dust.  A beer with a zombie theme?  B-b-but that's my M.O.  There is only one explanation: the one blog visit that I get every other day must be Three Floyds and they saw the zombie posts!  Lets keep going with the self satisfying truth rather than logic in order to rationalize my hopping mad (zing!) reaction.  Fortunately, it seems Three Floyds is incapable of bad zombie puns though.  Phew!

All kidding aside, Hopleaf was a great place I will go back to again as well as Zombie Dust being a delicious beer.  Unfortunately, I didn't take any notes so everyone is left with my bad attempt at humor instead.  Oh, and I had something from Lost Abbey, but I will have to try that one again before I can jump on the anti-Tomme Arthur band wagon.

New Belgium Lips of Faith: La Folie

I had heard of this beer, yet sadly living in Ohio had prevented me from trying it.  So I decided to show Ohio and move, take that you bastard of a state!  Today seemed like a good day to try it because I hadn't had a sour beer in almost five days.  Oh the humanity!

New Belgium Lips of Faith: La Folie

Appearance- Red burgundy color that is slightly hazy when held up to the light.  Small tan head at initial pour that becomes patchy although does not disappear completely.

Smell- A big whiff of sour and tartness.  More of a vinegar character and not surprising as it should be acetic acid going to work.  Dark fruits and some sour cherries noticeable in the back end.  Oak is mixed throughout.  The end brings some very slight alcohol.

Taste- Holy crap that is a nice amount of sour!  Once again for acetic with the vinegar character than lactic.  There is a sweet and sour back and forth that works very nicely.  Oak picks up after the puckering sour start with the tart cherry flavor developing into the finish.

Mouthfeel- Medium light body with a very dry finish.  Very light amount of carbonation on the tongue.

Overall and Notes- Soury goodness, how I have missed you.  Great beer and suggest picking up one if you get the chance. Although, I wouldn't be an idiot like myself and drink this first.  No way better to ruin the palate for the night.  I think anyone reading this blog is getting the sense that I was the kid that would shove a package of warheads in my mouth at birthday parties.  You would be correct.

Side note:  I really need to get a camera.... seriously.  Like.... literally.... and I mean literally in the literal sense of the word.

Berliner Weisse Comparison

Back in February I brewed a batch of Berliner Weisse with White Labs Berliner blend.  Decided a little over a week later to brew another five gallons and then throw it on the yeast cake.  The fresh berliners really lacked the sour character you would expect from a classic example and had a prominent fruit/phenolic taste.  Decided to let them sit, and here we are today.  Hopefully they have aged well.

Berliner #1 (Batch 10)

Appearance- Golden yellow in color with a foamy white head.  Slightly hazy, but not overly so.  Sticky lacing on the glass.  Head wasn't too big to start, but was persistent.  

Smell- Sweet/sour lemony start with a kick of tart lactobacillus following behind.  Has a little more punch than the last time.  That being said, there seems to be some light banana and clove lingering behind and more than what I was hoping for.  Slight earthy character towards the end.

Taste- Slight lemon taste accompanied by a slight tart.  After the very subdued tart/sour taste the fruit esters and phenols come back once again being a little too strong.  Earthy/musty to finish.  All around, fairly boring and disappointing.  

Mouthfeel- Medium thin and moderate carbonation.  Dry finish.

Berliner #2 (Batch 11)

Appearance- Color is mostly the same, but the difference lies in the head.  Small white head to begin the pour, but it then becomes very patchy.  No lacing noticeable as only a small ring around the glass persists.  

Smell- Not as strong of the tart kick, but earthy and slightly musty smell is more prominent.  Lemon character is once again noticeable and then fruit ester/phenolic smell seems a little stronger, but that may be because there is less of the tart smell covering it up.

Taste- Lemon once again starts the taste, but a much higher spike of sour follows.  The fruit esters and phenolic can be noticed in the background, although not as prominent as the first.  Once again, the slight earth and musty finish.

Mouthfeel- Medium thin and moderate in carbonation.  Finish is very dry, more so than the first.

Overall and Notes- I wouldn't feel comfortable entering either of these into a competition, but this was partly a learning process.  Rather than the Berliner mix I should have done the 5 :1 lactobacillus:brewers yeast approach as a result of the lacto not working as fast.  These did get a little better with age (which speaks to just how disappointing they were fresh), but not cutting it.  I bet I can give these to some friends and they won't be too disappointed with the results though.

Weihenstephaner Korbinian

Between study sessions I have been trying to find new beers that weren't available to me in Ohio.  Well either that or listen to this new tune.  FINALLY!  And I thought Jack White and Insane Clown Posse would never collaborate.  That being said, I still like to grab some beers that weren't foreign to me in my home state.  Today that brings us to Weihenstephaner Korbinian.

Appearance- Reddish brown color and when held up to the light you can tell it is brilliantly clear as well as containing ruby highlights. Thin tan head sticks around, but small patches form.

Smell- Nose is full of sweet toasted malt, full and complex. Some hints of coffee in the middle hinting at some roasted malt. Surprising amount of fig in the end.

Taste- The toasted malt comes through prominently with a bready character taking over the middle. Caramel helps to compliment the big malt taste. The fig rises in the middle and becomes slightly sharp taking away from some of the clean character. Some alcohol comes out at the end.

Mouthfeel- Medium-full body will moderate carbonation. Sweet in the finish.

Overall and Notes- Overall, another great dopplebock. I think it is missing some of the overall clean character that you find in Celebrator, but still delicious.  Highly suggest pairing with some sweet ICP tunes.