Freetail Brewery IPAs

Was working on a deck over on that side of town, and stopped at Freetail Brewery to see what bombers they had for takeout.  There were four bombers available, and I didn’t know what any of them were all about, nor did I have the time to read about it or discuss it with the staff.  So I picked the two IPA type beers to try later that day.

Two days later, we finished the job early, so we went to Freetail for lunch and a couple of beers.  I saw that there was a third IPA in bombers for takeout, so I picked that one up too.  I guess it’s Freetail “IPA week” for me!  I’ll post the review of Soul Doubt IPA below.

The other two IPAs I picked up:

Velocihoptor (what a great name for an IPA!).

Buffalo Hump 1840 Belgian IPA

In addition, I had another round of Spirulina Wit, a delicious rye witbier with spirulina added to give it a wonderful and deliciously strange green color!  At 3.9% ABV, it’s damn easy to drink, and I could easily have several of these in a sitting.

I also tried Uglie Ollie Stout, a delicious dry Irish stout that’s full bodied, but only 4.1% ABV.  These two brews made a nice lunch (along with some delicious pizza from their food menu).

I am going to try to make it there this Saturday for the “battle of the wits” where they’ll have various varieties of their witbier for your drinking pleasure!

Cheers to Freetail!

 Soul Doubt IPA

Pours a nice amber to copper color, mostly clear, with a creamy head that left about a 1/4″ sheet of dense foam capped on top the whole way down, leaving sheets of nice sticky resinous lacing.

The aroma doesn’t blow me out of the water, by any means. It’s somewhat subdued, but I get Cara-Munich malt first, then some herbal, earthy hops.

Flavors much follow the aroma, but they stand out more, and leave me wondering why I don’t make it out to freetail more often! The Cara-Munich and aromatic malts (along with whatever crystal malts they used) make a great base, and an unusual one for an IPA. I like the innovation! It’s well hopped, but balanced very well with the moderate ABV and bold malty backbone. There’s a little citrus, but I am getting mostly heavily earthy and lightly floral or grassy hop flavors.

This IPA is very unusual, and very likeable. Just don’t expect to be getting a standard west coast 47 lbs of hops per five gallons type of IPA. This beer is well crafted and delicious, but it’s not Pliny the Younger or Heady Topper.

Cheers to Freetail brewery for this brew!

Elderberry Wheat III

Brewing Elderberry Wheat again!  It’s a great recipe and I’m ready for some more of it now that it’s getting warm outside.  Base malts identical to last two times, this time will use serebrianka hops.

• 4 lbs, 8 oz pilsner malt
• 4 lbs wheat malt
• 1 lb flaked wheat
• 0.5 lbs 20L crystal malt
• 1 oz Serebrianka at 30
• 1 oz Serebrianka at 10
• 0.5 oz Serebrianka at FO
• 8 oz dried elderberries at 20 minutes
• Bavarian wheat yeast

• OG 1.054
• IBUs 20
• SRM ??
• ABV 5.1%

Real Ale Brewing Company, Blanco Texas

I’ve been steadily trying different beers from Real Ale Brewing Company (often referred to by beer geeks as RABC).   So far, I’ve found they make great beer!  In fact I’ve liked every beer I’ve tried from them, and hope to try more!

This brewery is right up there with America’s top craft breweries in their quality of beer.  They make flavorful beers, often plentifully hopped, and even seem to be setting a few trends (like with their four-squared, a blonde ale ramped up with lots of extra hops and more malts).

Their Brewer’s Cut series has been interesting.  The latest two are Altbier and Blonde Barleywine.  I really like the Altbier, it’s plentifully malty with enough hops for balance, making a really enjoyable Altbier (not a style we see a lot of). The blonde barleywine is a strange one, but it’s quite enjoyable if you’re a barleywine drinker (don’t think it’s a blonde ale, it’s over 9%!).  Kind of like a barleywine mixed with a blonde ale, but mostly it’s still a barleywine.  I applaud them for trying new and different things!

Here are some other of their past Brewer’s Cut projects:

• BC001 Signature Hop Pale Ale
• BC002 Black Quadrupel
• BC003 Dry-Hopped Porter
• BC004 Imperial Red Ale

I particularly liked the Signature Hop Pale Ale, and the Imperial Red.  I wish they’d just make the Signature Hop Pale Ale a regular offering, or at the very least, a seasonal.  Can’t wait to see what they come up with next!

Value-wise I’ve found their beers to be spot-on.  The prices are reasonable and the quality high.  This is real American craft beer, not some Podunk bunch of amateurs.

Their annual anniversary party was quite large, and I appreciate the free beers I got from them!  More importantly, I appreciate being able to get high quality, reasonably priced craft beer that’s made locally.

Stuff I’d like to see from them, should they be so inclined to brew it…

• Double IPA
• American Stout or Milk Stout (about 6% ABV)
• Sessionable “Bitter” or “ESB”
• Anything fruity

Anyway, don’t be afraid to try some RABC brews, they’re delicious!

Altbier

 

Maris Otter / Simcoe SMaSH

Next up is Maris Otter / Simcoe SMaSH.

As always, I’ll be using 12 lbs of grain (my standard for SMaSH beers).

I’ll be using “the rest” of my bag of simcoe hops.  I think it’s about 4 oz.  I will check the exact weight before starting, but the hops schedule will look something like this:

• 0.5 oz at 60
• 1 oz at 10
• 1 oz at 3
• 1 oz dry hop

Whatever the remainder of the hops comes out to be, it will go in at flameout.

• OG: 1.060
• IBUs 47
• SRM 6
• ABV 6.2%

This will be my second maris otter smash.  My first one was quite tasty, but needed more hops.  I used willamette and didn’t really hop it enough.  I don’t think I’ll have the same problem with this much simcoe (much higher AA and much stronger flavor than willamette).  If anything, the simcoe might overwhelm, but I’ll take my chances on that!

I think I’ll use WLP029 yeast, East Midlands Ale Yeast, as I have some that I need to use.

UPDATE: starter made with WLP029.  Beer should be brewed within 3-4 days.

2-Row and Fuggles SMaSH

Made a SMaSH with just 12 lbs* 2-row and fuggles.  Used Nottingham yeast.  Boiled about a gallon of the first runnings for about an hour to increase malliard reactions, then boiled the whole thing longer than normal too (total boil was near three hours).

The funny thing was that I had “around” 5 oz or so of Fuggles (leaf), and wanted to use them up (to free up freezer space, I have two freezers that have a bunch of hops in both. LOL).  So I decided I was going to use them all no matter what.   Also, just to make it interesting, I decided NOT to use a scale.  I put a good handful in at first wort hops, then started tossing in a handful here, a handful there, starting at 15 minutes.  Most of it was added at around 8 minutes or less.  The funny thing is…

It will come out tasty.

I know.  I’m a rebel and I’ll never be any good.

I have various other SMaSH beers planned for the near future, including one I’ve already got the ingredients for, Maris Otter and Simcoe.  And I’ll definitely be brewing that petite saison again (probably identical grains, but this time use cascade hops).  And the Bravo/Munich smash was out of this world!  Gotta try some Vienna, some golden promise, and who knows what else in the future!

*I am using 12 lbs of grain for all my smash beers, just to “standardize.”  In my system this makes an approximately 6.0-6.2% ABV beer. 

Just wingin’ it CCC APA

An odd one here.  A couple weeks ago there was a small accident regarding a computer keyboard.  Well, it’s in the shop getting fixed ($46 installed, but it’ll take about a week to get the part).  Well, this is where I had the copy of beersmith that had today’s homebrew recipe on it.  Thus, today didn’t exactly start out with 100% efficiency on perfection.

But alas, if you’re gonna do something, do it right.  OR if you’re not gonna do something the right way, don’t skimp on it.  Go for broke!  Well that was today, go for broke!

The recipe at one point was clear and I had a specific plan (at least that was before I ordered the grain!).  That’s out the window, obviously.  All I had was a bag of grain of around 12 lbs that I wasn’t sure exactly what was in it, but there was approximately…

• A decent amount of 2-row
• some munich malt (or some other non-2-row base malt, I can’t remember what it was)
• some crystal malt (I am sure it was eight ounces of crystal malt total, there wasn’t a lot of crystal)
• 3 oz honey malt (I am positive there was 3 oz honey malt in there)

I am guessing 12 or so lbs total grains, OG in the 1.055-1.060 range.  I didn’t measure.  Why bother!

Might as well guess on the hops too (though I did use a scale to weight them)…

• 0.5 oz cascade FWH
• 0.5 oz each cascade/centennial/citra at 7 minutes
• 0.5 oz each cascade/centennial/citra at flameout

Dry hops (pre-weighed and bagged for when the time comes):

• 0.5 oz each centennial/citra dry hop
• 0.75 oz cascade dry hop

The yeast was a proper starter of NW ale yeast, WY1332.  That much we couldn’t possibly slack off on!

Then the thermometer took a dump during brewing.  We’re about a 60 mile round trip from anywhere that we could get a thermometer (or even a battery for the one that took a dump), so we used the one that came with the turkey fryer.  Prolly not as accurate, LOL, but it went from 50-300 and read just over 210 at boiling.  Good enough.  Mashed at 165-ish strike water (which probably left me at around 152-155 mash temp) and stirred once during the 1+ hour mash.  No point in using a timer either, eh?  Well I timed it on my phone to “close enough.”

So all during this brew-stravaganza, we continued work on the “man-cave” / brewhaus.  Today we framed the roof and added two of the skylights and some of the roof panels.  Then it started raining!  When it rains, it pours!!  It’s gonna be totally badass though, a big, nice sheddy kinda shed with plenty of room to brew, and several “add-ons” to the outside, including two built in, covered, insulated freezer/controller boxes (will eventually be enough for 30 gallons of fermenting beer in three different temperature controlled freezers with controllers, 5 gallons times 2 buckets per freezer).  Also the new 10+ gallon system (burners and all) will be on the outside, with a tiled sink and floor on the inside and storage for everything on the inside.  It’s gonna kick total ass man!  We’ll be on the man show for sure!  More on this in the future!

Well, when I get my other computer back, I can find out what exactly were the grains that were in there.  Will my hops schedule work?  I bet it will!

We shall find out soon!

Boulevard! Harvest Dance Wheatwine

Boulevard Brewing, from Kansas City, is some awesome stuff!  Today I’m having one of their smokestack series, Harvest Dance Wheatwine.  I love this stuff!  Wheatwine isn’t a very common style, and I think I’ve only actually ever had a few examples of the style.  But the ones I’ve had are delicious!  Especially this one!

http://www.boulevard.com/BoulevardBeers/harvest-dance-wheat-wine/

A very delicious beer indeed.

Wheatwine pours a beautiful orange-ish tan color, just a little hazy, with a wonderful white head that lasts forever and leaves great lacing.

Fruity and spicy on the nose and taste, with great citrus and floral components as well.  Hops aren’t real forward, nor should they be for this style, but they’re pleasantly accenting of the taste and aroma.  Honestly, the commercial description pretty much describes the beer perfectly:

John Barleycorn is memorialized in English folk tradition as the personification of the barley plant, sacrificed at harvest time and then reborn as beer or ale. Our Harvest Dance Wheat Wine is a celebration of John’s Midwestern cousin, wheat. Beginning with a large portion of wheat malt, we add an equally generous helping of Hallertau and Citra hops and age the ale on both French and American oak. The result is a big, warming burst of tropical fruit flavors, highlighted by subtle wine-like notes, and rounding slowly to a long, dry, oaky finish.

I am not one to take anyone at their word on what I should think of a beer without trying it myself, but this description is pretty accurate (and I’ve had this beer multiple times).  Boulevard isn’t blowing their own horn on this one, this beer actually is really good!

Citra hops, eh?  I just brewed with them for the first time today.  Haven’t tasted the results yet.  My next blog will chronicle the event (it was an odd brew day, fittingly for citra, which has so much myth and hype around it, lol).

Why not toss in a nice bit of music to listen to whilst enjoying this delicious beer?

If you like wheatwine, or if you’re just a fan of great beer, you should try this beer!

Pike Brewing XXXXX Stout

All those x’s should give me some really oddball hits on this blog, LOL!

But we’re talking about Pike Brewery’s XXXXX Extra stout, a very delicious beer that’s in my glass right now!  Sorry to disappoint if your search engine was searching for something else!

This is about the third or fourth of Pike’s brews that I’ve tried.  I keep trying them because they are good beers.  I really like this one, it’s (perhaps) the best of the Pike beers I’ve tried so far.  Albeit that’s not a lot of beers, but I just discovered them, and plan to try more of their beers soon!

Pike XXXXX Extra Stout

Black as night with a good tannish-brown head and good lacing.

Aroma is roasty and a little burnt with nice coffee and chocolate notes.

Flavor follows through with the nose, maybe with a touche of anise (but it’s subtle).  The chocolate and coffee are a bit more pronounced, leaving a slightly cappuccino effect for the imbiber.

Body is full, thick, rich, and leaves a wonderful slightly roasted, slightly burnt aftertaste that I really enjoy in a stout.

Definitely recommended.  I’ll for sure buy this one again.  It wasn’t even very expensive, so it’s a great value (I can’t remember the exact price, but it was very reasonable).  A very nice stout you should definitely try if you’re a stout lover.

Pike XXXXX Extra Stout

Ranger Creek Mesquite Smoked Porter

A truly Texas beer, Ranger Creek MSP is a tasty one that’s in m glass right now!!

Black as night with a monster head that would hardly go away enough to pour the rest of the bottle.

Very smoky, dominated by smoke at every step.  Tastes like a Texas BBQ.  Quite a nice roasty/burnt component, more like a stout than a porter if you ask me.  Some other more subtle flavors and aromas, like coffee, chocolate, and very dark fruits (figs, dates, raisins).

Body is thick and very full, with a pretty heavily smoky aftertaste.

This one is truly the taste of Texas.  Quite enjoyable, especially recommended for fans of smoky beers.

Freetail Brewery

Freetail Brewing in San Antonio Texas is a wonderful spot for beer lovers.  They have about 10-11 different beers on tap at all times, plus usually a cask of something tasty.  They serve food and have TVs and such, and the food is quite tasty, especially the pizza.  They now have 22oz bombers for take-out too!

Today I’m having a nice lunch and trying their St Patrick’s day special: Spirulina Witbier.

Well this was a St Patrick’s Day special here, I could tell immediately when I saw the color: GREEN.  Nicely green too, slightly cloudy, had a decent head and left great lacing behind.

Had a typically witbier aroma, wheaty and spicy with cloves and yeast.  Flavor followed suit in spades, if I didn’t see the color it would be hard to tell this was a specialty brew and not just a delicious witbier.
Body was light and very drinkable, I dare to say it’s the perfect St Patty’s beer (especially with the low ABV, 3.9%, so you could pound many of them and still remain standing!).

Always recommend a trip to Freetail for their great beers, this one is no exception.

Oh, and amazingly The Mars Volta was playing on the overhead music!  That’s friggin’ awesome!!