Paulaner Salvator

It is almost impossible to spend time talking about bocks and dopplebocks without talking about the original dopplebock.  Paulaner Salvator is the beer given credit for starting the dopplebock substyle. Originally brewed in 1773, this was the beer that the Paulaner monks would subsist on during their lenten fast.  That was the idea of it…

Bell’s Consecrator Dopplebock

Any day you can spend some time with friends and good beer is a good day.  It makes it even more special when you have something to celebrate.  As it turns out Bonnie Steinman (Hop Head Bon) from Hop Head Farms is turning another year older.  I met up with her and Jeff (Hop Head…

Bock

For the month of March we will spend some time exploring Bocks.  It seems only fitting to talk about bocks this month when you consider that traditionally the dopplebock was brewed to sustain monks during their Lenten fast.   Most bocks are a dark strong lager, generally at 6% alcohol and higher. The BJCP (Beer Judge Certification Program) has four subcategories…

Koji Prep

I am finally on the grand adventure of making sake.  Before you can get into the fermentation process you need to prepare the koji.  Koji is the enzyme that does the work of breaking down the rice (similar to the enzymes that break down malt during saccryfication).  In the case of sake, though, it is…

Sake

Brewing sake takes a level of dedication that makes all grain brewing seem like child’s play.  It isn’t that the process is hard, it is the time you need to devote to it.  For traditional sake, you need to set aside two weeks with additions going into the mass twice a day.  It is a…

Bam Biere

This is the second samping of sour beers for the month of sours.  This time we stay a bit closer to home.  Jolly Pumpkin Artisan Ales is based in Dexter Michigan.  The beer I am sampling tonight is their Bam Biere which they are calling a farmhouse ale.  As we have found earlier this month,…

Cuvee Rene

As part of the month of sours I will be sampling a couple sours, one from Belgium and one from the US.  The sample tonight is the Belgian Lambic Cuvee Rene from Brouwerij Lindemans out of Veezenbeek Belgium. The version I am drinking is the Grand Cru Cuvee Rene.  This is a traditional gueuze that…

Souring Bacteria

While reading up on souring bacteria I ran across an article from 2005, written by Tomme Arthur of Lost Abbey Brewing.  You can find the article here, it is well worth your time to read it.  The title of the article is “A Perspective on Bacteria and Wild Yeast.” He mentions the different wild yeast…

Barrel Aging

It seems to come up more and more about barrel aged this and barrel aged that.  Barrel aging is the new IPA of late (That sounds horrible doesn’t it?).  Usually when you hear about barrel aged something it pertains to some over the top stout that a brewery thought needed something even more, so why…

Sours

I mentioned recently that I will be doing a monthly study of beer styles, a featured style every month.  The way I will be approaching this is I will start with a post that talks about the style so we have a frame of referrence as we work our way through the month (from a technical…