Brewing Over an Open Fire

Brewing Update:

My girlfriend Jackie at her uncle's bonfire.

My girlfriend Jackie at her uncle’s bonfire.

As promised in my What Home Brewing Is Not post I will tell the story of when we had to brew over an open fire.

It was our first brew that we had ever attempted. The day was July 4th 2014 and we decided to brew for America. A week earlier we went to the local brewing supply store and bought: a 6-gallon brewing pot, a 6-gallon food grade fermenting bucket, the CO2 bleeder, no rinse sanitizer, a large spoon, thermometer, and the kit of ingredients needed to make the batch.

12, noon hit, we cracked open beers, cheered for God’s America, and got ready to brew. The water began to boil with the bag of grains and we took it off the heat to steep for thirty minutes. After the steep we brought it up to nearly a boil and then the power went out in the house. We had an electric stove. It was a perfect day outside of Cincinnati on the 4th. The sun was shining, there was a little breeze, birds were chirping, everything was perfect outside; but sure enough the power was out inside the house.

We were scrambling around the kitchen trying to figure out what to do. We were committed. It was time for the one-hour boil or we would have to throw out the whole batch and start over. This was our first one, our first attempt, our first shot. We had talked about brewing for years and we were not going to give up now as our forefathers did not give up on that heroic day.

He looked at me and said, “Smoker.” A few weeks earlier my father built a hog smoker made of concrete blocks and metal roofing for my sister’s high school graduation party. The fire was lit in a matter of minutes and the brewing pot was on the spit outside.

The batch started to boil again and we breathed an uneasy sigh of relief. The hour went by and we cooled it to 68 degrees, placed the beer into the fermenting keg, poured the yeast, and waited.

Four weeks later it tasted great. It was a brown ale style, which I am not keen on, but for what it was I enjoyed it. I found that it had a burnt, smoky taste and it was a hit at our summer parties. Our pot still has the burn marks from the fire and every time we pull the pot for another boil I think of the first time.

Factoid- The Classic Misconception: Ale or Lager?

http://www.popsci.com/science/article/2013-01/beersci-what-difference-between-lager-and-ale

Diagram of Ales vs. Lagers

After about ten minutes in the craft-brewing scene I’m sure that you have heard the terms ale and lager. Unfortunately, they are all too often used interchangeably. I will put this misconception to rest with the help of Popular Science Magazine. The difference is as fundamental as both use different types of yeast: ales have top feeding, warm activated yeast; while lagers use bottom feeing, cold activated yeast.

Ale yeast usually ferments more quickly than lagers and they are often sweeter, fuller-bodied, and fruiter in taste. Classic ales are: IPA’s (my favorite), Pale Ales, Porters, Stouts, Wheats, and Browns.

Lagers are the most widely consumed and available style of beer in the world. They ferment slower than ales and are known for a “crisp” taste. Classic lagers are: Bocks, Pilsners, and Marzens.

You are now smarter. Read the article. It’s neat.

 

Community News- Pacific Flavor Coming to the Midwest

http://www.bizjournals.com/cincinnati/news/2014/10/13/hawaiian-craft-brewer-chooses-cincinnati-to-make.html

Kona Brewing

Kona Brewing Company will be releasing three beers in Cincinnati, Ohio, according to the Cincinnati Business Courier. They will be having tastings at Jungle Jims in Eastgate, Ohio on 10/31 and 11/02. They plan on serving their Kua Bay IPA, Lavaman Red, and Black Lava Lager to be sampled at the tastings. I doubt I can make it, but I am excited for the Kua Bay IPA to go on sale.

 

 

 

Review- Coors Brewery Batch 19 Pre-Prohibition Style Lager

Batch 19 and Glass

Batch 19 and Glass

This week’s flavor comes from Coors Brewery and their Batch 19 Pre-Prohibition Style Lager. I had never heard of the beer until over the weekend while I was talking to one of my girlfriend’s uncles at a bon fire (see picture of her above in front of the flames). I should have avoided the beer pallet of a man with a Miller Lite in his hand. “Situational awareness,” says my dad. Her uncle is a nice guy, but this is not a good beer.

I grew up with one rule about beer passed down from my father and his father before him going back to the beginning of time, “If you pour a beer into a glass and can see through it don’t drink it” (I have found a few exceptions to this rule, but do not tell them). I knew that I had made a mistake as soon as I could see my fingers on the other side of the glass through the beer.

I will try not to be cruel, but I did not enjoy this beer. It tasted like anything else from the Coors brewery. There was nothing special about the beer to mention. The six pack cost $7.99 at Walmart and the remaining beers will be used as cooking beers. Do not drink this beer.

 

Wish list:

Next week I will review a beer that I know I like and can give you a good review (probably an IPA).

I will also do SEO and other maintenance to the site in order to increase traffic to the site.

 

PROST!

 

Thanks for reading. Don’t forget to comment on the discussion, follow, like, and share the blog. You can email me at mylifeasahomebrewer@gmail.com.

Discussion:

 

  • Tell a story of when someone recommended a beer to you, you tried it, and you wondered how in the world he or she could like that beer. Remember to hit comment at the top.
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