Archive for the ‘Dranks’ Category

So I’m Brewing a Beer for the GABF Pro-Am Competition…

July 26, 2010

I was in Minneapolis last month for the National Homebrewers Conference and woke up way too early with a case of major beer shits.  So I decided to hit the lobby’s bathroom instead of fucking up our room.  Sitting there taking care of business I got the call from my dude Brian at O’Fallon Brewery.  He sampled an American IPA that I brought to our last  homebrew club meeting (Garage Brewers Society) and started going through a list of questions before he asked me if I wanted to collaborate on a beer with the brewery for the Great American Beer Festival Pro-Am competition.

Like I would say no.

The major rules for the comp are the beer being judged must be commercially available and based on a recipe from a homebrewer’s beer that placed 1st-3rd in an BJCP (Beer Judge Certification Program) sanctioned competition.  Also, the homebrewer must have been an AHA member on the competition date.  It was close but I just managed to renew my AHA membership 7 days before the competition and I took second place in our club’s first annual Champion of the Pint homebrew competition this past April.

The morning that Brian called me was the last day to enter a beer into the competition so we had to look through the recipe and we figured out it would work on their system.  This beer is pretty much amazing.  For the beer nerds it’s all late hop additions (hop bursted with only 30 minute and under additions of columbus, centennial and simcoe and a massive dry hop of the same) and runs about 60 IBU with a super dry finish around 1.010 or 2.5 plato.  My scaled-up recipe won’t allow us to brew up a full 15-barrel batch since there’s a shitload of aroma and flavor hops, therefore we’re only going for a half batch.

This Friday I’m heading over to O’Fallon Brewery to get learned on brewing on a professional scale.  Since his call, I’ve brewed a couple small 5-gallon batches to mimic their process and equipment and further dial it in.  The brewery’s batch should be ready just in time to be shipped to Colorado in mid-August for the mid-September festival.  I’m not sure why the judges want the beer sitting for a month so we’ve planned the brew date accordingly to get maximum hop freshness out of the beer.  My homebrew batches seem to peak in flavor around 8-10 weeks from the brew date so we should be in good shape.  A few local beer nerd bars will have the ability to buy some of this “Sweet Nectar IPA” and I’m sure we’ll have a release party somewhere with it.  I get to take a keg of it home which is pretty cool, too.

The experience is going to be amazing but these are hard shoes to fill.  Last year, Jim Yeager (fellow GBS club member) and O’Fallon won second place in the comp.  We’ll just see how this goes and hopefully we’ll bring home a medal once again.

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A Storm Is Brewing

May 27, 2010

This is what I’m working on setting up right now, it’s going to be epic as fuck

Iron Brewer Competition

November 18, 2009

Last night our homebrew club got together for our monthly meeting and we judged the 16 Iron Brewer entries for round 1.  My Fruity Pebbles beer somehow won and I’m moving to the 2nd round.  I suppose it paid off for getting the fucking shaft on the last round because I landed coconut extract as the secret ingredient for round 2.  The other dudes got stuck with peppermint extract, anise and blue agave syrup.

Seriously, peppermint extract? I feel for you guys that have to dick with this.  If I pulled anise from the hat I probably would have forfeited since I can’t stand that shit.

The real coincidence here is that a coconut milk stout was next in line for me to brew if I lost the last round.  Last month I stopped by Town Hall Brewery in Minneapolis and had a special release called “Three Hour Tour“.  It’s a coconut milk stout that since my first drink has had me fiending to brew something similar.  I’ve reached out to one of the brewers up there for recipe and process hints on their beer.  Hopefully they’ll call back.

As for the Fruity Pebbles wheat beer, local St. Louisans are more than welcome to get some of this shit since I need to make room for beers that I’ll actually drink.  Serg- I’m sending your shit out once it get’s bottled.

Cereal Beer Challenge

October 26, 2009

So this month my homebrew club decided to kickoff a Iron Chef style bracket competition to see who could feature non-traditional brewing ingredients in a beer.  Of course the ingredients were a secret and we have to produce the beer at the next club meeting in November.  I was all over this shit.

crushedgrains

My challenge: generic Fruity Pebbles (more…)

BYOSTF Party – STL Edition

May 19, 2009

We’re throwing down on Memorial Day and need some ideas for shit to fry.  A turkey fryer will be on premises while we’re brewing up the long-awaited malt liquor.   We’ll be looking for ideas on objects to fry and what to batter them with.  The best/viable concepts will be selected and I’ll post pics and results here.

Bacon Beer

March 26, 2009

I’m back on the bacon hype train with this one; a homebrewed and bacon-infused bourbon smoked porter.  

itsbacon

Fucking A.

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Carbonated Milk

February 24, 2009

milk1

I was hollering at CeePee the other day and he mentioned how you can buy carbonated milk in Korea.  At first it sounded really fucked up and then I came to thinking that it’s probably pretty damn good if a company is selling it.  I mean, there has to be a market for carbonated milk if the company exists, right?  Well, after a couple minutes I realized that I could make some fizzy milk in the comforts of my own home using my homebrewing equipment.

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National Bloody Mary Day 12/1/08

December 2, 2008

So a day late and a dollar short as usual, but yesterday was National Bloody Mary Day. Fortunately, I got the jump on these TGIF douchebags and celebrated a week earlier at a relatively new spot – Logan @ the Heights 

Not the greatest restaurant out there, but their bloody menu is unreal. After a strait up greygoose, hot bloody mix, and applewood smoked bacon pint at the bar, our table was ready and I was in good enough spirits to go all out on my next round. Behold my favorite new bloody.

Grey Goose, crab, shrimp, bacon, clamato, worschestershire, tabasco, horseradish, pickle, celery, olive, and lime. Nuff said. 

Warning – multiple bloodies will just cause you to start ordering “real” mixed drinks at 11 am, which in turn may or may not become an afternoon of Wii bowling coupled with a case of beer.

Thanks Serg! / Bacon Beer?

November 10, 2008

Dude has been putting in work here keeping the lights on.

Thanks homie!

So what’s up with me?  Every once in a while I come up with an idea and never execute the shit.  Hopefully with the winter months ahead I’ll get crackin and share it all with you.

Lately I’ve been making beer.  Lots of beer like this amazing pumpkin hookup made with fresh pumpkin- no canned shit over here.  It was a ton of work but totally worth it.  Last Saturday was National Teach a Friend to Homebrew Day and my homebrew club met at the O’Fallon Brewery to make some beers.  I ended up brewing a smoked robust porter that will be aged with oak cubes and alot of whiskey (Maker’s Mark).

During the event, one of the dudes in the club came up to me and was talking about a tomato beer he brewed over the summer and it gave me the idea to develop a bacon beer recipe and blend it with his tomato jawn for a BLT type drink.  The guys at Schlafly have a hop infuser which is basically a hop-filled canister in which cold beer passes though right before serving to give the beer mega hop flavor.  We may ask to borrow that shit and for our blended beer and add iceberg lettuce or some shit to the infuser for laughs.

Anyone have a clue how to extract a shitload of bacon flavor into a small quantity of vodka?  Holler in the comments if you have any suggestions.

Oh yeah I’m still DJing at Nelly’s booty cake club so that shit’s been majorly time consuming and I haven’t had much time to experiment in the kitchen, but I got this awesome pork chop thang in my head so look out for that soon along with some possible videos of my newest kitchen gadget.

Stay tuned motherfuckers.

-G

Malt Liquor Time!

May 15, 2008

Yesterday was pretty much awesome.  I ordered an old Charlie Papazian book, “Home Brewer’s Gold” from some biscuit and book store (?) in Georgia and it finally arrived.

You may be asking yourself,  “why is this so awesome?”.  For starters it has the fucking recipe for Olde English “800”. (more…)