Sixpoint Introduces Spring "Seison"

I dry hop my ales for 10-14 days at fermentation temperatures (e.g., in the upper 60’s).

I dry hop my lagers for 6-7 weeks at lager temperatures. I have never noted any grassy/vegetal flavors in my dry hopped lagers.

Cheers!

P.S. There have been some experiments at Oregon State University which is documented in Peter Wolfe’s Master’s Thesis entitled “A Study of Factors Affecting the Extraction of Flavor When Dry Hopping Beer”. Below is an extract from the Thesis which summarizes that hop aroma can be extracted quickly via dry hopping for the case of pellets and stirring; the dry hopping occurred at a temperature of 23°C (73.4°F). I would be happy to provide you with a copy of this thesis if you want it.

“Another goal of this work was to closely examine the initial hours of dry hopping to see whether shorter dry hopping times can be used while still extracting an acceptable amount of hop aroma. It is apparent from these data that whole cone hops benefit from longer contact time, but pellet hops were nearly fully-extracted after 24 hours. From a sensory perspective, the stirred 24 hour, 4 day, and 12 day samples always grouped together when looking at the Tukey’s test results (tables 6-12). This makes a strong case both for shorter contact times when using pellets and for incorporating some method of stirring if faster production or turnaround time is a goal. While stirring did benefit the whole cone hop treatments it was much less pronounced than in the pellet treatment. When examining the unstirred pellet treatment (see table 6), the difference between the mean overall hop aroma intensity at 6 hours (5.5) compared to the peak score (5.7 at 4 days) is very small and not statistically significant. Since most brewers are currently dry hopping with unstirred pellets, this could indicate that a reduction in contact time would be negligible in terms of aroma difference but beneficial from a processing and production perspective.”

 

I e-mailed it to you using the e-mail address I used in past correspondence.

Cheers!

Jack

 

I just wanted to reiterate my post that I made in response to Shanes, which was, in fact, an apology. I may have come off a bit harsh (admittedly, I wish I had read what I wrote, especially since I have been such a lover of Sixpoint since the brewery's inception), and I did sound like I was trolling.

I have had a handful of experiences that are similar to Jack's, and I agree that Sixpoint would not be in business is every batch had off flavors. I, unfortunately, had some experiences with the quality of liquid that I had not come to expect with Sixpoint's beers, all of which happened to be canned. Thus, jumping to conclusions led me to my comment about every batch having issues.

That being said, I am aware that Lion has had it's share of QC issues prior to Sixpoint, and will likely have some after. I'm not sure how the supply chain would cause the flavors I found in my cans, but I have a decent handle on how they could come from the brewery.

I just would love to be able to enjoy the same quality of beer in my home that I learned to love when the brewery was not packaging their beer. I wish you guys the best, and hope that any past issues get resolved... and Jack makes a great point- if I knew where the beer was brewed in my can, I would be more open to trying Sixpoint beers that have been produced elsewhere!

 

I am pretty sure that you have taken note that Shane will not answer where the Sixpoint beers that are not brewed at the Lion Brewery are brewed. It has come to my attention that some Sixpoint packaged beers are brewed at City Brewing in Memphis, TN. I am unfamiliar with City Brewing of Memphis, TN so I have no personal comment as to how well they brew their beers.

There is a great article in the February/March 2014 edition of Yankee Brew News on Two Road Brewery (in Stratford, CT). In the article they interviewed Phil Markowski (former head brewer of Southampton and currently head brewer of Two Roads). Some extracts from the article which discuss brewing at old school regional breweries:

“…traditional regional breweries’ ... They have the beer in primary fermentation tank, then transfer to a secondary fermentation tank, then to a pre-filtration tank and finally to a packaging tank, so there could be as many as four transfers per beer.”

Multiple moves, he added, can have a negative impact on beer quality.

“The large regional brewery might say they have one yeast strain. … We can more faithfully recreate somebody’s recipe here vs. a large regional brewery that is not built for contract brewing that has taken on contract brewing as a means of survival, as opposed to being an integral part of their business.”

A couple of other aspects which were not explicitly discussed by Phil Markowski are method of brewing and ingredient selection. Some of the large regional breweries are set up for high gravity fermentation; they ferment a higher alcohol beer which is then diluted later to obtain the target ABV.

I spoke to the owner/brewer of East Coast Brewing who personally brews East Coast Brewing beers at the former Genesee Brewery (now called NAB brewing) in Rochester, NY. He is forced to use the malt types and hop types that NAB has in their inventory; he cannot just use the specific ingredients that he wants. East Coast Brewing will soon be opening their own brewery in Belmar, NJ. The owner/brewer is real excited since the brewhouse will be per his specification and he will be able to select the brewing ingredients.

Having beer brewed at an off-site location can potentially ‘work’; Boston Brewing has done this in the past with Sam Adams Boston Lager (and other Sam Adams branded beers). Jim Koch after many years decided that owning the brewery(s) is ‘better’ and Boston Brewing has two production breweries: one in Ohio and one in Pennsylvania).

There is no doubt in my mind that the beers produced at the Lion Brewery suffer from inconsistencies. Maybe City Brewing can perform ‘better’? There is also no doubt in my mind that the ultimate decision that Jim Koch made to have ownership of the brewing process is ultimately the right decision.

Cheers!

 

Phil is a genius. And I know Merk well! good stuff my friend.

 

Shane, you did not mention City Brewing in any of your prior posts in this thread. I do appreciate that you answered this question in this post but I am at a loss why it took you so long.

You stated: “And last - Jack, you never said whether or not you would actually do a blind tasting of all Sixpoint beers” I did indeed respond to your question in a prior post: “Shane, I will be happy to participate in this exercise.”

So, please send me any beers you want and I will provide open and honest feedback on any beer you provide to me.

Why you and I are having difficulties communication is somewhat perplexing to me.

Cheers!

Jack

 

You've just got to can this, and get it to me.

 

I have no geographical preference.

I will drink all the beers.

All. The. Beers.

 

So where is this beer available on tap?

 

I agree with what that other guy said. Can i get a free care package of sixpoint beers too?

 

Figured it was worth a shot for some great free beer.

 

Of course Eli Cannons but I don't see it on their tap list app

 

How is that different than all the packaged beers from Sixpoint now?