New Beer Weekend #95

My first new beer posted in here this weekend, despite having several new beers in situations that were not conducive to note-taking or posting: My son's karate tournament lunch, my wife and my anniversary dinner, and my nephew's communion after-party.

Anyway, since my wife is still interested in sharing beers with me, more sours! I tend to sit on them until she wants to drink one with me. This one's provided by @superspak in NBS BIF #15: Bhramari's Silent Invisible Conversation, "sour w/ blueberry, banana, coconut, granola, and vanilla."

16oz can served in a footed pilsner. No date on the can that I can see, but it tells me to DRINK IMMEDIATELY! I'm reviewing this with the expectation of a thick smoothie style sour, so I'm not going to mark it down for being a thick smoothie style sour.

Pours purple, thick and murky looking, an initial large soda-like head that leaves nothing behind, fair amount of active carbonation. Smell is mildly tart and fruity, I think banana and vanilla come across most clearly.

Taste is pretty tart (but not overwhelming), banana comes across very clearly here. Blueberry is also separately recognizable, and vanilla is pretty bright throughout.

Mouthfeel is lighter than I would have expected. Overall, this is pretty good (though probably not what you're looking for if you just want a regular ol' beer).

My wife says it tastes like breakfast yogurt.

Thanks, Ian!

 

Another killer roast in the books. 50 minutes plus self release.


This one from NBS BIF @FBarber . Goldfinger Zlotonator Doppelbock. Canned on 2/22/22. Awesome stuff. Lasting fluffy head retention and thick foamy lacing. Aromas and flavors of big brown sugar, brown bread/crust, toast, biscuit, nuttiness; lighter notes of cocoa, coffee, molasses, dark fruit, herbal, wood, grass, pepper, and yeast earthiness. Light-moderate pine, herbal, woody, grassy, roasted bitterness on the finish. Medium-plus carbonation and body. Very creamy/bready/grainy malts, some sticky hops and light resins in the mouthfeel. Long lingering bitter drying finish, no cloying/astringent flavors. Very clean lager flavors, with very restrained yeast fruitiness. Great rich melanoidin/Munich/roasted malt showcase with balancing noble hops. Mild increasing warmth of 7.5% after the finish. Spot on style all the way. 4.13

Cheers

 

Dragoon's IPA. This'll be my last for the weekend.

16oz can served in a big snifter. My wife bought it in Arizona a couple weeks ago, and she says there was a relatively fresh date on the four pack she looked at. The can itself doesn't have obvious info: PATSCATS 142050 2842 22076. I would guess it was canned the 76th day of 2022, based on that last number sequence.

Pours a moderately hazy amber color with a medium sized head that fades into a few clumpy islands and an extremely fine ring. Smell is west coast hoppy -- resin, grapefruit, pine, but with a sweet honeysuckle note that stands out really clearly.

Taste is along the same lines. Clear west coast hoppy notes, maybe a little twist of bubble gum or melon, and the same honeysuckle sweetness that is almost turning woody. Strong bitter finish.

Mouthfeel is medium and smooth. Overall, this is nice.

 

Ozark Beer Co. Ozark Haze IPA, 6.0 % ABV; 3.96 overall

Pours an effervescent & slightly hazed gold with 2+ fingers of pearl colored head. great head retention & lacing

S: Citrus, breadyness, green melon

T: Follows the nose, some tangerine, a little dryness. Orange & lime, plus dryness & green melon as this warms up, some grassy notes. Finishes with lime, green melon & tangerine

MF: Medium body, lively carbonation, nice balance

Very drinkable. solid take on a style where everyone expects greatness. This isn't but would never say no to one

 

Wound up not working out. I met a friend after the air show and drank a couple Brick By Bricks at Brick West instead, which, while a nice local WCIPA, does not constitute a new beer, as I've had it before. Decent chance I'll still hit something from the last box from @Rub_This_BBQ very soon, however.

 

Larry,

A description of decoction mashing as the Pilsner Urquell brewery does it:

“For the case of producing Pilsner Urquell a triple decoction process is employed to conduct a mash of varying temperature steps:

• The mash (malt & water) is first brought to a temperature of 95 °F and then sits for about 20 minutes; this is referred to as an acid rest.
• A portion of the liquid and some malt is extracted from the mash, brought to saccharification temperature for 20 minutes and then boiled
• This boiled portion is returned to the mash vessel bringing the temperature in the vessel to127 °F. This is permitted to sit for about 30 – 45 minutes. This is a protein rest which activates proteinase and peptidase enzymes.
• A second portion of liquid and some malt is extracted and boiled.
• This boiled portion is returned to the mash vessel bringing the temperature in the vessel to 143 °F. This is permitted to sit for about 30 – 45 minutes. This is the saccharification rest which activates the Beta-amylase enzyme and to a lesser degrees the Alpha-amylase enzyme.
• A third portion of liquid and some malt is extracted and boiled.
• This boiled portion is returned to the mash vessel bringing the temperature in the vessel to 163 °F. This is permitted to sit for about 10 – 15 minutes. This final step is referred to as the mash out.

It is easy to see that the above process is time and labor intensive. But perhaps even of greater interest to commercial breweries it is costly from an energy perspective. Pilsner Urquell and other Czech Breweries (some conduct Double Decoctions to save some time and money) still conduct the decoction mash process despite the costs.

The majority of German breweries have gotten away from decoction mashing due to cost considerations. They instead conduct a step mash where they change temperatures via direct heating.”

https://www.morebeer.com/articles/Pilsen_Beer

Cheers!

Jack