Maybe it's the calm before the storm.
But, there hasn't been much for me to do lately. Bummer.
Two of our three fermenters are full of Oktoberfest, happily lagering away. However, one of our old friends will return. I brewed up a small batch of our South Shore Stout. As soon as the Breakfast Stout is gone, I'll get that one tapped.
But, this doesn't keep me from trying new things:
Premium Sodas!
I experimented with some new sodas: Cream, Orange Cream, Grape and Cherry. The cream was gone in about two days! The other three are currently on tap, and I'd love your feedback.
Also, I'm going to experiment with some premium bottle selections. More on this as it develops.
Now, back to sleep.
Friday, August 26, 2011
Tuesday, August 23, 2011
Oktoberfest!!
My favorite time of year calls for one of my favorite pictures:
Yes, we are looking forward to our second Annual Oktoberfest extravaganza.
We're BIGGER, BETTER, and BEERIER this year.
The event kicks off at noon on Saturday, September 24th. We will have the big tent set up in the west parking lot.
In true Munich tradition, the Mayor of St. Francis will tap the first cask of Oktoberfest beer, I'll open the tap, and everyone there can fill their mug until the cask runs dry.
Immediately following the tapping, we will be entertained by the polka stylings of Milwaukee's own Squeezettes. Three lovely accordion-clad ladies, a dapper drummer, and Chaltry will do what they do best.
Chef Ron has put together a wonderful German menu, and two fermenters full of Oktoberfest are happily laagering until their debut.
The Squeezettes will perform from noon-ish to 3. Then, the Music Venders will take the stage for a music marathon. Unlike last year, will will have bands performing throughout the entire day.
Can't get there Saturday??
No Problem!!!
Because the party hasn't ended yet. We'll crank things right back up on Sunday, September 25th. Enjoy our Sunday brunch at 10:00 am, and then head out back to the tent to get your Gemutlichkeit on at noon again on Sunday. The Jeff Winard Band will kick things off from noonish to three.
Then, the second kick-off of the day will take place around 3 pm--The Green Bay Packers!! We plan to broadcast the game outdoors with a hi-def, LCD projector. Enjoy a mug or two of Oktoberfest beer and a Pretzel while watching the Pack destroy the Bears.
Finally, we can celebrate the Packer victory through song and dance, as we end the weekend as it began--with the Squeezettes from six to nine pm.
Looking forward to seeing you then!
Yes, we are looking forward to our second Annual Oktoberfest extravaganza. We're BIGGER, BETTER, and BEERIER this year.
The event kicks off at noon on Saturday, September 24th. We will have the big tent set up in the west parking lot.
In true Munich tradition, the Mayor of St. Francis will tap the first cask of Oktoberfest beer, I'll open the tap, and everyone there can fill their mug until the cask runs dry.
Immediately following the tapping, we will be entertained by the polka stylings of Milwaukee's own Squeezettes. Three lovely accordion-clad ladies, a dapper drummer, and Chaltry will do what they do best.
Chef Ron has put together a wonderful German menu, and two fermenters full of Oktoberfest are happily laagering until their debut.
The Squeezettes will perform from noon-ish to 3. Then, the Music Venders will take the stage for a music marathon. Unlike last year, will will have bands performing throughout the entire day.
Can't get there Saturday??
No Problem!!!
Because the party hasn't ended yet. We'll crank things right back up on Sunday, September 25th. Enjoy our Sunday brunch at 10:00 am, and then head out back to the tent to get your Gemutlichkeit on at noon again on Sunday. The Jeff Winard Band will kick things off from noonish to three.
Then, the second kick-off of the day will take place around 3 pm--The Green Bay Packers!! We plan to broadcast the game outdoors with a hi-def, LCD projector. Enjoy a mug or two of Oktoberfest beer and a Pretzel while watching the Pack destroy the Bears.
Finally, we can celebrate the Packer victory through song and dance, as we end the weekend as it began--with the Squeezettes from six to nine pm.
Looking forward to seeing you then!
Friday, August 12, 2011
Shhhhh! It's a Secret.....
As I've mentioned in the past, I will often "test brew" a beer for numerous reasons. Maybe it's a variation on a current offering. Maybe it's an oddball recipe that I don't want to try full-size.
This leads me to our newest beer:
This leads me to our newest beer:
And So It Gose
Gose (pronounced goes-uh) is a near-extinct style of beer dating back to pre-Reinhietsgebot in Germany. Reinheitsgebot is the German Purity Law that says that beer can only be made with four ingredients: Barley, Hops, Water and (later) Yeast.
Gose has the inclusion of wheat, coriander and salt. It also uses weisse yeast so you do get a bit of that banana/clove flavor.
It is a very light beer, refreshing and low alcohol.
As a gift to my blog followers, you will be the only ones who know about it.
Starting Monday, August 15, if you go up to the bar and say "And So It Gose", you can get a pint of this beer for $3.00. Quantities are EXTREMELY limited, and when it's gone, it's gone.
Do me a favor and let me or your bartender know what you think of it.
Tuesday, August 2, 2011
Going Nuts. A Pictorial Essay.
At Firkin Fest last week, I debuted the cask-conditioned Toasted Coconut Brown Ale. I had no idea how it would turn out.
I also fully intended to have enough left over to put it on tap at the brewery when the festival was over.
No dice. The crowd at the fest pretty much drained the cask.
So, I thought I'd make up another cask of it. Here's some of the prepwork involved:
I also fully intended to have enough left over to put it on tap at the brewery when the festival was over.
No dice. The crowd at the fest pretty much drained the cask.
So, I thought I'd make up another cask of it. Here's some of the prepwork involved:
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| I've got a lovely bunch of coconuts! |
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| Drill a 3/8" hole through one of the "eyes". |
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| Drain the coconut milk, reserving it. |
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| 2 1/2 cups of milk from three coconuts. Not too shabby! |
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| Bust those bad boys open. A few taps does the trick. |
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| Scrape the meat from the shell. A spoon works well. The meat will have a tough, brown coat that should be peeled. |
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| All peeled and ready for processing. |
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| The shredder attachment on our Cuisinart makes short work of it. |
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| Toast in a 350 degree F oven for about 20 minutes. Check/toss it every now and again. The aroma is outstanding. While it's toasting, simmer the milk in a saucepan for about ten minutes. |
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| And, here's what three coconuts will yield. |
Tuesday, July 26, 2011
A Different Kind Of Brewing
I love coffee.
I can hardly remember a time when I didn't. In fact, my love of coffee is much older than my love of beer.
Maybe that's one of the reasons why I am excited about the Breakfast Stout that I brewed last week. It's almost fermented out, and I have to start preparing for the final ingredient addition.
That's right--MORE COFFEE.
I added 2-1/2 pounds of Sumatran cold-brewed coffee to the boil. Sumatran coffee is big, bold and bitter, so it mimics some hop bittering properties, while adding some coffee flavor.
This morning, I am cold-brewing 2-1/2 pounds of Kona coffee which will be added to the serving vessel in a couple days. Kona is a very smooth, richly flavored coffee.
Cold-brewing coffee is not a common brewing process here "up north". It is very common in New Orleans as it probably reflects that laid-back lifestyle. Up here, we're all, "Latte. STAT!" Conversely, cold-brewing takes about 12 hours, but it's well worth the wait. With hot-brewing, not only are you extracting the coffee flavor from the bean, you also tend to extract a greater percentage of bitter oils that are in the beans. Cold-brewing produces a smooth coffee concentrate which can then be added to hot water or milk.
Here's how to do it:
1. Coarse grind a pound of coffee and add it to a large, non-reactive container. (Stainless steel or glass)
2. Add 2 cups of cold water, and stir gently, just to wet the grounds.
3. Add 8 more cups of water. Avoid agitating the grounds.
4. Cover and let steep at room temperature for 12 hours.
5. Strain coffee concentrate through a medium sieve, then again through a fine-mesh sieve.
6. To make iced coffee, fill a glass with ice, add ¼ cup coffee concentrate and 3/4 to 1 cup milk, then stir. To make café au lait, warm 3/4 to 1 cup milk in a saucepan or microwave, then pour into a mug and add ¼ cup coffee concentrate. (Concentrate will keep in the refrigerator for up to two weeks.)
Because this coffee will be added into our serving vessel, I will have to pasteurize it so there's no chance of it infecting the Stout. After the grounds are strained out, I'll heat the concentrate to 150 degrees F and then put the whole pot into a 150 degree F oven for about 30 minutes. This stout will be a higher gravity beer, so I'm not overly worried about infection.
I can hardly remember a time when I didn't. In fact, my love of coffee is much older than my love of beer.
Maybe that's one of the reasons why I am excited about the Breakfast Stout that I brewed last week. It's almost fermented out, and I have to start preparing for the final ingredient addition.
That's right--MORE COFFEE.
I added 2-1/2 pounds of Sumatran cold-brewed coffee to the boil. Sumatran coffee is big, bold and bitter, so it mimics some hop bittering properties, while adding some coffee flavor.
This morning, I am cold-brewing 2-1/2 pounds of Kona coffee which will be added to the serving vessel in a couple days. Kona is a very smooth, richly flavored coffee.
Cold-brewing coffee is not a common brewing process here "up north". It is very common in New Orleans as it probably reflects that laid-back lifestyle. Up here, we're all, "Latte. STAT!" Conversely, cold-brewing takes about 12 hours, but it's well worth the wait. With hot-brewing, not only are you extracting the coffee flavor from the bean, you also tend to extract a greater percentage of bitter oils that are in the beans. Cold-brewing produces a smooth coffee concentrate which can then be added to hot water or milk.
Here's how to do it:
1. Coarse grind a pound of coffee and add it to a large, non-reactive container. (Stainless steel or glass)
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| My little coffee grinder working overtime on some Steep & Brew Kona. |
2. Add 2 cups of cold water, and stir gently, just to wet the grounds.
3. Add 8 more cups of water. Avoid agitating the grounds.
4. Cover and let steep at room temperature for 12 hours.
5. Strain coffee concentrate through a medium sieve, then again through a fine-mesh sieve.
6. To make iced coffee, fill a glass with ice, add ¼ cup coffee concentrate and 3/4 to 1 cup milk, then stir. To make café au lait, warm 3/4 to 1 cup milk in a saucepan or microwave, then pour into a mug and add ¼ cup coffee concentrate. (Concentrate will keep in the refrigerator for up to two weeks.)
Because this coffee will be added into our serving vessel, I will have to pasteurize it so there's no chance of it infecting the Stout. After the grounds are strained out, I'll heat the concentrate to 150 degrees F and then put the whole pot into a 150 degree F oven for about 30 minutes. This stout will be a higher gravity beer, so I'm not overly worried about infection.
Friday, July 15, 2011
Dorkmunder
No, that's not a typo.
That name was coined by my dear wife when I homebrewed this style a long time ago.
I claim it's an homage to me.
The true name of the style is Dortmunder Export, and it will be August's seasonal. It hails from Dortmund, Germany and is one of the few lagers I brew at St. Francis.
Similar to a Pilsener, the Dortmunder Export glows in its simplicity. Stylistically, it falls mid-way between a Helles and a Pilsener. Less malty than the former and less hoppy than the latter. It uses only two types of malt and is a golden color. The goal of brewing a Dortmunder is to achieve the perfect balance of malt and hops, with neither being overpowering.
It's also my "cheater" beer. (Though I prefer to call it ingenious strategy!)
You see, since I seldom brew lagers, {here's why} I don't have lager yeast banked for use. Also, you need about twice as much lager yeast as you do ale yeast. So, I like to brew up a lager a couple of months before we celebrate Oktoberfest. That way, the lager yeast that I pitched into the Dortmunder will multiply and I'll have plenty of lager yeast to pitch into the Oktoberfest that I'll be brewing early next month. In fact, for the first time in SFBs history, I will be brewing two full-sized batches of Oktoberfest. I can't wait.
Be sure to mark your calendars for September 24th and 25th, as our celebration will run all weekend long.
That name was coined by my dear wife when I homebrewed this style a long time ago.
I claim it's an homage to me.
The true name of the style is Dortmunder Export, and it will be August's seasonal. It hails from Dortmund, Germany and is one of the few lagers I brew at St. Francis.
Similar to a Pilsener, the Dortmunder Export glows in its simplicity. Stylistically, it falls mid-way between a Helles and a Pilsener. Less malty than the former and less hoppy than the latter. It uses only two types of malt and is a golden color. The goal of brewing a Dortmunder is to achieve the perfect balance of malt and hops, with neither being overpowering.
It's also my "cheater" beer. (Though I prefer to call it ingenious strategy!)
You see, since I seldom brew lagers, {here's why} I don't have lager yeast banked for use. Also, you need about twice as much lager yeast as you do ale yeast. So, I like to brew up a lager a couple of months before we celebrate Oktoberfest. That way, the lager yeast that I pitched into the Dortmunder will multiply and I'll have plenty of lager yeast to pitch into the Oktoberfest that I'll be brewing early next month. In fact, for the first time in SFBs history, I will be brewing two full-sized batches of Oktoberfest. I can't wait.
Be sure to mark your calendars for September 24th and 25th, as our celebration will run all weekend long.
The Next Rotating Dark
I know I'm going to take some heat from my Oatmeal Stout fans, but I'm trying out another new dark beer.
Last year, I saw a recipe for a "Breakfast Stout" that had a very interesting ingredient list. The recipe was based on Founder's Breakfast Stout. From what I gather, the name comes from the fact that there is oatmeal as well and two kinds of coffee in this ale. It also includes dark bittersweet chocolate and cacao nibs.
Cacao nibs? What are those? (I didn't know, either.) These are the beans from the cacao (cocoa) plant which are roasted and shelled. They have a nice chocolate, yet bitter flavor and are nutty. The next step was to find a source for them. Luckily I found them right here:
Located on Old World Third Street in Downtown Milwaukee, The Spice House nearly slaps you in the face with the fragrant aromas as soon as you open the door.
It is a charming store that was bustling with activity during my visit.
Anyway, I picked up my 2# of nibs, and walked out with a much lighter wallet. These suckers don't come cheap, but nothing is too good for the St. Francis beer lovers!
I'll pick up the rest of the ingredients this weekend and plan on brewing this up on Tuesday. There will probably be a coffee house visit as well. The recipe calls for Sumatran and Kona coffee. I will end up cold-brewing the coffee and adding it to the boil. This stout will probably be available around July 27 or so. I'll keep you posted.
Last year, I saw a recipe for a "Breakfast Stout" that had a very interesting ingredient list. The recipe was based on Founder's Breakfast Stout. From what I gather, the name comes from the fact that there is oatmeal as well and two kinds of coffee in this ale. It also includes dark bittersweet chocolate and cacao nibs.
Cacao nibs? What are those? (I didn't know, either.) These are the beans from the cacao (cocoa) plant which are roasted and shelled. They have a nice chocolate, yet bitter flavor and are nutty. The next step was to find a source for them. Luckily I found them right here:
It is a charming store that was bustling with activity during my visit.
Anyway, I picked up my 2# of nibs, and walked out with a much lighter wallet. These suckers don't come cheap, but nothing is too good for the St. Francis beer lovers!
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| Weighing out the nibs |
By the way, the Summer Night Saison tapping was one of our biggest to date. We went through a lot of it, and it continues to roll out of here. Pick yours up while you can. I don't think it's going to last until our Dortmunder Export tapping which will take place on August 10th for the Mug Club. I'll write more about that one soon.
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