Notch Brewing (2021)

Drove right by the Salem spot today … 45 mins before they opened. Nothing worse!

 

I once sat in the parking lot next to the Brighton location for 20 minutes because I was in the area and it was almost 4pm. I only live a 5 minute drive away.

 

Perfect weather yesterday in Salem at open. Polotamavy was excellent as was the Altbier!

On a funnier note…there was a group of loud ladies who had some interesting conversation “I’m a man eater, hot, blah blah, and other odd talk” for everyone. They showed up to park in the lot and were surprised the security person said their car would be towed if they weren’t going to Notch. They decided to say “well if we have a beer we can park right and go to the other bar after?” Ordered their beers and hardly had a sip. My lady laughed at the whole situation and had the perfect view giving the play by play to us. The icing on the cake was one of the ladies leaning back and flipping the bench falling backwards completely out of her seat to the rocks. No injuries sustained. Heavy damage to her dignity.

 

High praise from the renowned Mark Dredge (glad Chris posted in his story)…hopefully the book gets the attention it deserves -

 

Stellar write-up. The first sentence encapsulates my feelings about Notch, and is the reason I’ve been a loyal fan of theirs since their genesis.

One thing I did find a bit off was saying Standard was a “faithful love letter” to Pilsner Urquell.

I find Pilsner Urquell a bit more malt forward than Standard (although I fully admit this likely has more to do with freshness than anything), and darker in color. Moreover, Urquell is triple decocted. That being said, there was one batch of Pitch Lined Pils (which I believe uses Standard as the base) that I thought tasted like the freshest PU I’ve ever drank.

 

I love what Notch cares to do.

Most just care what everyone else wants them to do. It’s all so evident

 

No problem with the comparison sentiment, as the assumed presentation is Hladinka > Can: packaging is variable

Decoction deserves a separate thread - rather than being hashed out here – considering the argument for immateriality. Given those that excel without it

Did you get a chance to try PLP v4 last month: newly pitched & draft only?

 

I have not tasted Standard (or any other Notch beer for that matter) but during my tour of the Pilsner Urquell brewery they discussed that as part of the decoction process they boil the liquid/malt at a very high heat using natural gas (i.e., at 600 degrees C) and this very high heat creates caramelization. So, it is not just the aspect of decoction but how this method is implemented here.

Also, the boiling of the liquid/malt at this high heat results in darkening of the wort which results in a resulting beer that will be a bit darker in color (i.e., medium gold vs. straw yellow).

Na Zdavi

 

More important is what is the temp of the boiling mash?. Also, most Czech brewers us 1 - 3% carahell type malt in pale lager grists, and I would argue that impacts the color more than decoction.

I love this argument. We don't decoct our Helles because we do not like the impacts of decoction on that beer. Also, how many brewers who claim decoction to be immaterial can actually do it (not a mash off decoction, but true multiple decoction)?

 

Something to look forward to on this rainy day. Love this overhead shot.

 

Whoops...Hey Chris – Didn’t mean to stir the pot, by suggesting decoction has no impact. Brian Peters (formerly Live Oak now ABGB) has decocted, but does not find it as essential as extended lagering. Of course, this doesn’t mean that it wouldn’t/doesn’t aid in the process (e.g. malt character, attenuation…), which you have shown and benefited from. Thus, the argument is to say “not necessary” to achieve a first-rate lager

…hopefully not barred from Notch

 

Of course not! I really do like the decoction conversation. And again, we chose not to decot all lagers because its not always the influence we desire.

 

Much appreciated - Wasn’t sure how aggressive the retaliation was going to be, so this is quite nice

On this, you’ve mentioned Baltic porters in the past via podcasting: Dovetail portrays an excellent stateside interpretation, and would love to see your approach on this as well…assuming decoction given the malt directness?

 

Description from the Salem page. Not on the Brighton page yet.

THE VOLL PROJEKT: CERNÉ SPEZIAL
15° Plato Black Lager || 5.8% || Czech Mug
Taste: Cacao, Toasted Dark Bread, Full Finish
Notes: In the Czech Republic, beers are categorized by color and strength, and here we have Černé Pivo (Black Beer) at a higher strength (15 plato and 5.8% ABV). Everything you love about our cult-classic Černé Pivo, just more!

 

Well, unless there is a boiling under pressure situation the actual boiling temperature is 212 degrees F (100 degrees C).

The impact of boiling with high temperature direct flame, as is done at the Pilsner Urquell brewery, is that at the very bottom of the boiling vessel the temperature is high enough the create carmelization at the very bottom of the boiling vessel. Having stated that, if someone were to insert a thermometer into to the boiling liquid/grain it would read boiling temperature (i.e., 212 degrees F) but that does not mean there are not 'hot spots' elsewhere.

Do you use high temperature direct heat (e.g., a natural gas direct flame) to boil your decoction extractions?

Cheers!

 

I did!

It wasn’t the same as that previous batch I talked about.

This one was basically a more “resiny” Standard if I recall.

I know some German brewers still decoct, but not all do anymore.

For those that do, do you know of any that employ multiple decoctions? From what I’ve seen that seems to be mostly something done in Czech lagers.

 

Schönramer comes to mind, but believe Toft only employs a single decoction. Regardless, Uerige is said to use multiple decoctions: Dr. Frank Hebmuller posted a recipe ages ago

 

We don't as the 600C type of scenario you presented would inhibit the Maillard reaction and not create melanoidins. It would create caramelization rapidly, and maybe that is their goal. Our temp targets melanoidin creation and lesser caramelization, and that takes longer and why I think many short mash off decoctions by US brewers may be a waste of time.