Cabin Craft Beer Review: Clown Shoes Genghis Pecan Porter (2013)

For a long time Minnesota was behind the times when it came to Craft Beers.  We had Schell’s, Summit, and a few other rebels, but for the most part we were hunkered down in macro-beer-land.  As such few craft brewers from other states didn't send their wares here.  Sure you had your brave ones like Pyramid, Boulevard, Leinenkugels, and semi-macro/semi-craft Sam Adams, but at the end of the day the most adventurous of that lot was Pyramids Apricot Wheat.  Our craft beer scene was stagnant.  But then in the early 2000s that began to change.  We wanted more, nay we demanded more from our craft beer and if brewery greats like Stone and Yuengling wouldn’t come here, then by golly we’ll brew out own.  Surly introduced us to hopped up IPAs that can match Stone any day, and might even have a bigger cult following!  Schell’s produced Grainbelt Nordeast, a beer very similar in style to Yuengling Original!  If they wouldn’t come to us, dang it someone stepped up to brew it!  Recently I have been seeing a trend on the beer shelves around the Twin Cities.  More and more well-known breweries are starting to penetrate our shelves.  I take this as a sign that we are becoming a well-known Craft Beer Loving State!  In the last year we have added Oskar Blues, Green Flash, and Clown Shoes to our available lines of beer!  It’s exciting to see these brewing legends start to take us craft beer drinkers seriously. 

Recently I got the opportunity to pick up one of the last bottles of 2013 Genghis Pecan from Clown Shoes, out of Ipswich, MA.  I was saving this one for a special occasion, and it ended up at the Cabin with me.  So welcome to Minnesota!  Here’s a review and toast to making a GREAT decision to come here!

 First off the beer poured thick, and had a quick forming foamy brown head.  The head cascaded upwards as it poured into the shaker pint.  The first smell gave off the aroma of light coffee, and almost no hop presence.  I noticed it was dark, I shined a light through it, only a hint of red came out on the other side.  As the head settled down I took the first sip.  It had a medium to thick mouth-feel.  It was smooth with strong roasted coffee notes, and it lingered with a fresh pecan flavor and mellow bitterness.   It was kind of a chilly night, so it was a perfect after dinner beer.  I honestly expected more sweetness out of a beer labeled as "pecan pie porter", but that fact that is was more roasty was not a let down by any stretch of the imagination.  Over all a very tasty beer, and great for after dinner whether you are a fan of coffee or toasted pecans.  If pairing a meal to match with this beer I would pick a slow roasted pork loin, or pan fried mushrooms.

Overall I give this beer **1/2 stars (Excellent)

That's all for this review.  Time to go out and enjoy the lake!  Prost!

Adventures of a Beginning Home Brewer - Time for Something Completely Different

It seems a bit early, but the other day a good friend of mine and I were talking about Thanksgiving. It’s got to be the best holiday. Great food, great drinks, football, no holiday shopping; you just can’t beat it.

 

I think we all know the basics of what food will be served, but what about the beer? Many first thoughts are pumpkin beers, but truth be told I can’t stand them. Never found one I liked. Stouts and porters might be a bit heavy for the type of eating that is going to go down. How about a hard cider? Fall flavors are what Thanksgiving is all about, and what is more fall than apples?

I know, I know. Hard cider isn’t a beer. But this is Adventures of a Beginning Home Brewer. Beer isn’t even in the title… ok, so maybe it is implied since this blog is part of Beerploma, but bear with me just for one post.

 

It became apparent that it's time to make a tasty hard cider. But of course, I am a beginner and have no clue how to make a hard cider. Ahhhh… Isn’t the internet great? I did some research and found out some basics.

 

The first tip I found is that there is no boil for hard cider as there is in beer. If you boil apple juice it can take on a bit of an astringent flavor. But no boil = potential contamination of the cider. I found two ways to combat this.

 
The first way is to purchase unpasteurized juice (or buy apples and juice them) and heat the juice, but not boil it. This can make things sterile, but you must be careful. Over do it and you have an off taste in your cider. Under do it and you may get some contaminated cider. Nether sound good to me!
 
The second way is the way chosen for this experiment. Purchase pasteurized apple juice. This makes it free from contaminants while keeping the juice in its same tasty condition. Be sure to purchase a good pasteurized cider that contains no chemical preservatives like potassium sulfate or sodium benzoate. These things prevent bacteria and mold growth, but also prevent yeast growth. In other words, your yeast won’t work with juice containing chemical preservatives. And if the yeast doesn’t work, you don’t have hard cider.
 

For the yeast, most will work. The guy at Northern Brewer suggested champagne yeast. It will eat a ton of sugar and carbonates well in the end. And it won’t deliver an overly yeasty flavor that may be tasty in some beers, but probably wouldn’t be too great in a hard cider.

 

After figuring that stuff out making hard cider, at least to the primary stage, is a piece of cake! Pour pasteurized apple juice into a fermenter, add yeast, and seal! The part that took the longest was sanitizing. But since I was also firing up a raspberry rhubarb wheat and bottling an EPA, it really took no extra time to sanitize a bucket, top, and airlock.

As of this morning it was bubbling away in the primary, so that’s a good sign things are headed in the right direction. I will follow up on this cider later down the road as developments come about. Have you brewed a hard cider, and if so how did it go? Any advice would be greatly appreciated.

Adventures of a Home Brewer

Don't Fruit the Beer? Forget That!

 

Remember those Man Law commercials for Miller Lite? One was “Don’t fruit the beer!” I broke that law yesterday. Send the beer police if you need to, but if anyone should be arrested it’s the brewers of Miller Lite for trying to make us think carbonated water is beer.

Yesterday I started making my annual Merry Cherry Christmas Stout. I make this every year in order to facilitate the Christmas Beer Miracle… I will explain that a bit closer to Christmas.

Merry Cherry Christmas Stout was the first beer that I brewed with other types of additives. When I brewed my first one it was just a recipe kit from the beer supply store. It was a cherry stout that used cherry extract during bottling. It was good, but I knew I could do better.

Year two I decided to step things up. I wanted that cherry to really sing! So, I decided to, “fruit the beer,” and add some actual cherries in addition to the extract. I did a bunch of searching for info on beer forums and Yahoo! as I had no clue where to start. Here is what I learned.

The biggest thing in brewing is that anything that goes in the bucket needs to be sanitary. This applies to fruit as well. You can’t just grab a bunch of cherries from the produce section of your local grocery store and chuck them in there. You will more than likely infect your beer… I did that once with a nut brown and it is a headache.

Some home brewers on forums indicated that you should put the berries in with your beer at the secondary fermentation stage. This seems illogical to me on two fronts. One, you have to boil the berries separately to basically sterilize them. Some people are fine with throwing frozen berries straight into the secondary, but I am not willing to gamble on 5 gallons of beer getting infected. And two, you will lose some of the clarity of your beer, which is kind of the whole point of secondary fermentation.

So what do I do? I throw them in the boil. I am not saying its the end all correct way, but its how I do it. And it works! I mash up the berries to release more of the juices and then just chuck ‘em in during the last 15 minutes or so of the boil. This makes them sterile, saves me a whole separate boil later on, and helps my beer keep its clarity as I don’t bring the cherries along for the party when I rack the beer into the secondary fermenter.

 (Cherries in the Boil)

With most fruits you will want to use approximately one pound of fruit for each gallon of beer you are making. I have played with that a bit for my Merry Cherry Christmas Stout though because I still like to throw that extract in during bottling for a final kick. I try to make this beer palatable to my friends and family who are not into thick dark beers. The extra cherry taste and sweetness helps to accomplish this. No complaints yet!

Here is another tip; use frozen fruit. Using frozen fruit works the best because the freezing process breaks down the fruit. This helps release the juices into your beer to give you more of the fruit flavor. I found this tip online when I first decided to use cherries in my stout. Admittedly I have never used fresh fruit, so I can’t swear by this. But, it makes sense to me and I am happy with the end result. Why fix what ain’t broke, right?

Anybody else out there ever break this unjust man law and, “fruit the beer?” If so, leave a comment below with any tips you might have for the rest of us!

Tis The Season: Your Guide to Great Holiday Beers!

Looking for the perfect Holiday Gift for that Beer Geek in your life?  Or are you the Beer Geek looking for a little gift to put for yourself under the tree?  Here are some great ideas for the Holidays with links for your convenience.

Local:

• A Growler of Porter Fest from Flat Earth:  There was a point in my life where I only drank to gold stuff.  Then I found a brewery in St. Paul called Flat Earth and all that changed.  Thy are the masters of the Porter making it a blank canvas for over 20 different flavors from hot peppers to S'mores.  Available in Growlers only at the Brewery they release three flavors per week up through the holiday season.  

• Mankato Brewery Sampler Pack:  New on the shelves grab from one of my favorite new breweries of Minnesota.  This pack includes their standards Mankato Original and Stickum Alt as well as their first two Center Street Series, and IPA and Red Ale.

• Happy Holiday Ale Home Brew Kit from Midwest Supplies:  For the home brewer in your life!

 

National:

• 2012 Anchor Christmas Ale:  Every year  Anchor brews this ale but the Tree on the label and the recipe change every year.  I have know had this beer in 2010 and 2011 and each year it is further proof that Anchor has discovered how to bottle Christmas!

• He'Brew Holiday Gift Pack:  I got to give props to this Brewery for this great idea.  You get eight of the He'Brew line of beer, but that's not all!  Save the bottles as you drink them because this pack also comes with candles to turn your empties into a Menorah!  Also comes with a collector's glass to boot.

For more Holiday Beers I recommend that you check out the Four Firkins!

Stay tuned for more great holiday gift ideas for the Beer Geek in your life!