Merry Christmas!

So another year has gone by.  Life is still good!  Today I’m surrounded by family and we’re relaxing and sharing what life has offered us.  Like the rest of the world, we’re feeling the pull of finances but still we make the best of what life offers and count the blessings of what we have.  Our health is good, we have wonderful friends who share our passions, and in general we celebrate how well off we really are.

I’ve been absent here lately.  Life has just been busy.  I’ve brewed a couple times, made some cider for the first time and have a brew planned for next week.  Last night, three kegs blew at our annual Christmas Eve feast, and I now have no pale beers that I like to drink on tap.  It’s time to brew!  More on this brew next week.

In honor of the season, share a quality ale with someone you love!  Merry Christmas from the Lazy Brewer:)

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See you Saturday at Barley & Wine!

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Lazy Brewer Photo Galleries

A photo gallery from the Lazy Brewer’s San Diego adventure has been posted.  Enjoy:)

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Table 30, with my favorite people, at the Awards Ceremony

We returned from NHC to blistering heat (over 100 degrees) in the San Joaquin Valley.  On top of that, our air conditioner crapped out, and we spent a very hot, restless night before a repair dude made it to our house yesterday.  All is good again!

The trip home for NHC was long, but uneventful.  After a couple days to detoxify my liver, I’ve had time to reflect on some of the things I learned at NHC 2011.

I learned that I can attended a three day beer conference and not over-imbibe, even though beer is available from 9:00 am to 2:00 am.  Never once did I have next-day blues from alcohol.  Every day, I had next-day blues from lack of sleep. The NHC conference is definitely a marathon event:)

My Bronze Medal for the American Barleywine

I learned what pride is.  Pride is being on a stage, receiving a medal for your brewing accomplishments, in front of the people who love you the most.  Nine of the ten people at my Grand Banquet and Awards Ceremony table were actively rooting for my ales, maybe even more than I was.  The look in their faces when my name was called meant more than the actual bronze medal.  They were proud and happy for me like they themselves had actually won!  I love you guys:)

I learned the power of social media.  The kudos I received via Twitter and Facebook were amazing.  Some of my Twitter buddies could be heard cheering from other places in the banquet room.  That was cool!

We are already planning on attending next year’s NHC in Seattle.  Family in Oregon that we can visit, the huge beer culture in Oregon, and the fact that I haven’t been to Seattle since I was a child, are all huge draws.  I’m planning on setting up a brewing schedule, that favors competition entries for next year’s NHC, in the next couple weeks. Additionally, I’m going to bottle some of the winning barleywine and see how it matures over the year.  It would be interesting to submit it again next year and see how it scores.

If you are a homebrewer, and you’ve never been to a National Homebrewers Conference, start saving your pennies now!  Next year’s conference in Seattle should be killer!

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My NHC Support Group, Steve, Me and Stephen!

Day three, the last day of NHC, has been amazing.  I attended four sessions led by brewing legends and another about homebrew club management and organization.  Today I attended the following breakout sessions:

Homebrew Club Organization Panel moderated by Drew Beechum

High Gravity Brewing with Patrick Rue of The Bruery

Recipe Building and Competition Tips with Gordon Strong

Collaboration Beers with Greg Koch of Stone Brewing

Workshop on American Hops with Matt Brynildson of Firestone Walker Brewing

The homebrew club panel was informative.  We’re looking for this kind of info as our club, The Central Valley Brewers Guild, grows.  Steve and I attended and we pulled a few good nuggets out of the session.  There was talk of having a pre-NHC workshop for homebrew club leaders at next years NHC in Seattle.  I’m definitely up for that:)

Greg Koch of Stone Brewing with his eyes covered!

Simply put, Greg Koch, of Stone Brewing, is an manic, crazy genius!  He body surfed our session and I’m proud to say that at one point I supported his left buttock as he passed over head.  It was a lively session with much info and frivolity.  My first NHC quote of the day came from the session.  During the Q&A session, someone asked if there was a chance of Double Bastard becoming a year-round Stone offering, rather than becoming available at the beginning of the holiday season in early November.  Greg quickly replied that it is offered at the “Beginning of Double Bastard season.” A great off the cuff line:)

The best session of the day was led by Matt Brynildson.  He is so much the “every man” brewer and relates incredibly well to the homebrewing community.  His session on American hops was full of useful information and statistics on American hops and their use in brewing craft and homebrewed beers.  He also offered up the best ale selection of any session I attended at NHC this year, and German style hefeweizen, Hemp Ale, Union Jack and Double Jack.  Thankfully I had saved my daily alcohol allotment for this session:)

Matt Brynildson of Firestone Walker Brewing

The second quote of the day came from this session during the pouring of Matt’s ales.  One of the NHC pouring volunteers, with (good) attitude, said to us, “I’ve got a lot of beer back there. You guys have got to hurry the hell up!” in our sampling drinking:)

We’re off to the Grand Banquet and Awards Ceremony in a bit.  Hopefully my barleywine and vanilla porter will bring home the gold!  Cross your fingers for me!

Me, Matt, and Stephen - taken by Dr. Tommy's son!

Cheers to Matt! Thanks for the awesome ales!

The volunteers make this conference as good as it is! Thanks!

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Yeast for a Year!

So today was a Charlie Sheen day at NHC.  Winning!

At tonight’s Pro Brewers night, the lovely Mrs. Lazy Brewer won a year’s worth of yeast from White Labs!  There were twelve certificates, each good for two vials of White Labs yeast!  Two raffle tickets were called, with no one responding and the third call was her ticket!  Life is good:)

Today I attended the following breakout sessions:

Brewing on a Budget with Chris Graham of MoreBeer

Hop Boil Chemistry with Colin Kaminski of Downtown Joe’s in Napa

Choosing the Right Yeast with Chris White of White Labs

Brenda and her (my:) Yeast!

All the sessions were good, but I really enjoyed the brew nerdiness of the hop chemistry and yeast sessions.  Very good info:)

On a sad note, the Town and Country Resort Hotel shooed the gourmet food trucks off their property.  Seems like a money grab move to capture the conference attendees food dollars.  Very very uncool…

The Hospitality Suite Brew Board, beers 17-30

30 handles at the Hospitality Suite

The Three Beerscateers! Onf for all and all for beer!

The conference opening toast!

My Twitter beer buddy @BrettGlenna

What the hell? A line for the mens room?

Incredible Hospitality Room Portable Cold Box with 30 handles!

The Floor of Pro Brewers Night

Me, Vinnie Cilurzo, a big-assed bottle of Temptation and Steve

Mark, Maggie, Steve and Brenda

Mr. & Mrs. Lazy Brewer

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2011 NHC Conference Flyer

Yesterday was a travel day to the 2011 National Homebrewers Conference in San Diego.  The drive was long, but uneventful, other than me just about dozing off while driving in Fresno.  I haven’t had an issue staying awake while driving for probably 25 years, but this morning I was just wiped out.  Brenda took over the driving from Fresno to Bakersfield, and while I didn’t actually sleep, I drifted on the edge of consciousness for about an hour and a half.  We got to the Town and Country Resort Hotel, the conference host, just before 3 o’clock, checked in, went and picked up our NHC registration materials, beer schwag and three lovely bottles of ale:)  Shortly after that we were enjoying our first complimentary ales from the conference hospitality room.  We visited with Steve and Maggie for a bit and then decided to head out to check out Green Flash Brewing’s new tasting room.  This will also be their future brew house in the coming months.

Green Flash Brewing Tasting Room

While the Green Flash tasting room doesn’t actually serve food, on the evenings they are open, one of San Diego’s gourmet food trucks parks outside the tasting room and serves up incredible fare.  Tonights food truck was Devilicious.  We enjoyed lobster and cheese sandwiches, fabulous burgers, BBBLTs ( the extra Bs were for all the extra bacon they throw on the sandwiches), truffled parmesan fries and some Fried Yumminess (tonight’s rotating Fried Yumminess was deep fried cheeseburger and pickle balls:)  The ales at Green Flash were incredible.  I had a Hop Head Red, a Green Flash Imperial IPA, a West Coast IPA and a taste of something they call Palate Wrecker – another IIPA.  All in all, it was a great way to ease into a three day beer conference.

The opening toast for the 2011 National Homebrewers Conference takes place at 1:00 pm today.  After that, there are three breakout sessions, and at 8 o’clock, the Pro Brewers Night starts, where over 45 craft breweries will be providing unlimited pours of their best.  Additionaly, the conference organizers worked with many of the San Diego gourmet food trucks to provide a mobile “food court” each evening of the conference.  Yum!

Green Flash Tasting Room

Having two of my beers in the final round of the National Homebrew Competition will make Saturday night’s Grand Banquet (a beer dinner – go figure:) and National Homebrew Competition Award Ceremony a special event.  Cross your fingers for my Beanilla Porter and annual barleywine!

Fun times ahead!

Fried Yumminess!

Green Flash Imperial IPAs

Green Flash Ales

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New hoses, quick disconnects, HopRocket and Therminator

It’s been a while since I posted. Maybe because I haven’t brewed since the holidays.  Maybe because I’ve been busy with life.  Maybe because a major upgrade to my brewing system has me avoiding all things brewing – other than consuming homebrew.

Last Christmas, Mrs. Lazybrewer put a Blichman Therminator and Thrumometer under the tree for me and this year followed it up with a Blichmann HopRocket, and an additional March pump.  Over the last year I’ve picked up new stainless steel quick disconnects and high temp tubing, getting ready for the transition from my immersion chiller to a new plate chiller cooling system.  Yes, that’s right.  It’s taken me fifteen months to move from an old school wort chilling system to a new shiny high tech chilling system.  Because I’m a creature of habit – set in my ways – a stick in the mud!

It’s finally happening!  Today I spent a couple hours building new hoses and attaching male QDs to “devices” and kettles.  I’m 95% ready (I just need to get a couple 3/4″ F/F couplers for the water side of the Therminator) and plan of doing a water-only dry run on Saturday, followed by a Cookie Dough Brown Ale brew on Sunday or Monday.  I know that it’s going to be a worrisome brew day for me with the change.  I have well over a hundred brew sessions under my belt with my system, and current immersion chiller, and the plate chiller looks to be far more complex to manage and keep clean and sanitized.  Part of my hesitation over the last year has be concerning keeping the Therminator clean and not being the single point of infection failure for my brews.  I’ve read way too much on cleaning and sanitizing plate chillers on the web, and several of my closest brew buddies have been using plate and counterflow chillers for years without a single infection.  But still, I’m nervous, because I’m a creature of habit – set in my ways – a stick in the mud! I’m sure 5-10 brews from now, the Therminator will be my new habit, but getting there will wear on me a bit:)

I am looking forward to using the HopRocket, infusing my IPAs with oodles of hop goodness, but that’s a couple brews down the road.  I want to get the new chilling regime down first before introducing a new variable.

Where's Waldo?

On a side note, we just got back from a Northern California brewery road trip.  We enjoyed stops at Russian River Brewing, Bear Republic Brewing, Anderson Valley Brewing, North Coast Brewing and on the way home, a drop-in at Lagunitas Brewing yielded a single release tapping of Waldo – which they bill as their hoppiest beer ever.  We spent two nights at The MacCallum House in Mendocino, and enjoyed great beer, wonderful food and spirited companionship – with some of the best people in the world!

Life is good!

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Merry Christmas!

This has been an interesting year.  In general, it’s been a good year.  I have a wonderful family, amazing friends and all of the things most folks associate with “the good life”.  Here’s to an even better 2011!

Life is good!

Merry Christmas to all of the Lazy Brewer’s readers.  Open a special ale and share it with someone you love:)

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AHA Learn To Homebrew Day

Saturday, November 6th, is the  AHA Learn to Homebrew Day (formerly called Teach a Friend to Brew Day). The American Homebrewers Association (AHA) Learn to Homebrew Day is an international event to introduce people to the hobby of homebrewing.  For the sixth time, I’ll be inviting friends – and their friends – over to learn how to brew beer.  We’ll be starting promptly at 10:00 a.m., milling over 25 pounds of malted barley, to make a 10 gallon batch of TAFTBD IPA.  Brad, a veteran brewer, will be brewing a 10 gallon batch of German Hefeweizen.  He’s living proof that anyone can do this with a minimal investment.

We’ll have coffee and morning munchies early in the day, as well as sausages and lunch munchies in the afternoon.  Additionally, attendees will have full run of the 8 ales and lagers I have on tap throughout the day:)  We should be done around 4:00 p.m.  My best guess is that there will be about twenty attendees.

Last year’s event at Sociables was a huge success!

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Ricotta, Truffle and shaved Parmesan cheese

We are four days into our Italian adventure and enjoying every minute of it!  The rest of my group is out enjoying a 20 km wine tasting bike tour and I’m relaxing at the villa.  It rained sheets last night, and threatened to cancel their trip, but they headed out several hours ago to take on the winding, narrow (wet) roads of Tuscany.  It’s taken a few days to adjust to the time change and my body still craves sleep on non-Tuscany time, but it’s getting better.

Sunday, we walked 3.5 km to Radda in Chianti and took in the town.  We enjoyed a light lunch at an amazing restaurant, where I had fantastic ravioli stuffed with ricotta cheese, and topped with truffles and shaved Parmesan cheese.  I also enjoyed some melon gelato that was as amazing as everyone told us it would be.  We walked through the cobbled streets of Radda, getting a general feel for Italian life.  It moves slowly, enjoys wine and food, and generally takes in the best of what life has to offer.  The people are friendly and open to tourists.  We are welcome here.

Platter of Mixed Tuscan Grilled Meats!

We returned to the villa to enjoy an amazing evening, highlighted by a five course dinner, honoring the 50th birthday of Steve.  Everything was wonderfully prepared, and the mixed Tuscan grill was out of this world.  I’ve never seen such a large platter of meat before.  We enjoyed savory grilled Italian sausage, pork chops, chicken breasts and the most wonderful beef ribs I’ve ever had.  Amazingly, we consumed almost the entire platter!

Yesterday, we traveled to the walled town of towers, San Gimignano.  While very touristy, it still conveyed the many hundreds of years of Italian history.  As Americans, we know a history of only several hundred of years.  In Italy, and the rest of Europe, that time frame is but a blink compared to their legacy – and it shows just about everywhere you go.  While there were many shops and restaurants, there was also an incredible sense of history in San Gimignano.  Rock and stone dominate the architecture, and there is an deep sense of permanency.  These buildings have been here for more than a thousand years, and they’ll be here for at least that many more.  I enjoyed a nice Italian beer, sitting in a cafe, watching others take in the history.  Definitely a moment to remember.

A back alley in Siena

After a couple hours we headed out to Siena.  We had no problem parking near the walls of the old city, and then wandered through market areas, alley ways and cobbled streets to reach the The Piazza Del Campo.  I went into this blindly, having no idea what Siena offered, and was surprised at the beauty and history of the old town plaza.  We enjoyed hand thrown authentic pizza and salads, shopped a bit, and then headed over to Cathedral of Siena, the Duomo di Siena.  Again, I was unprepared for what I was to see.  We purchased tickets to enter the cathedral and spent several hours enjoying the amazing art, architecture and sights of the city of Siena from the Panorama – a huge arch accessible by climbing several hundred stone steps, up a narrow spiral stairway.  The view of the city was breathtaking from the top of the arch.  We headed out of Siena after dark, drove home and enjoyed a wonderful meal of pasta, salad and bread.  It was a long, but inspiring day.

Throughout the day, I found myself touching the things I saw, feeling the texture of history.

Here’s a gallery of photos from the first few days.

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Terra Toscana Villa

On Friday morning, Brenda and I head out for a week-long stay at a Tuscan Villa.  We were fortunate to be invited by our good friends, Steve and Nancy, to join them for an Italian celebration of Steve’s 50th birthday and their 25th wedding anniversary.  We are blessed to have many friends and family members who will be looking after DawBoy in our absence, and getting him to school and various other locations.  I’m feeling ever so slightly guilty about missing work, but this is the first time in 26 years that I’ve ever taken non-vacation time off from work for travel.  I worked early days this summer to make sure our new charter school was up and running on day one of the new school year.  I’ve front-loaded my work schedule this year to cover this trip:)

We leave SFO at 2:00 pm, arrive in Frankfurt, Germany, on Saturday (we lose a day:) at 10:00 am and then get into Florence about 1:00 pm, local time.  After a 1.5 hour van ride, we’ll arrive at the 6,300 square foot Terra Toscana Villa, in Tuscany.  Saturday and Sunday we’ll just be chilling in Tucany, recovering from half a day stuffed into an airplane cabin, some jet lag, and generally getting our bearings.

Monday we’ll be checking out the small neighboring villages/towns, starting with Radda in Chianti.  There are several other towns, and we are in the heart of the Chianti wine country, so there will be plenty to see – and taste!  On Tuesday, most of the group is heading out for a 20 mile bike winery tour.  I’m not!  Hopefully I can convince the other lazy travelers to head into Florence to check out a craft brewery I was able to find.  Wednesday brings a walking tour of Florence and a run through the Uffizi museum, which houses much of the most famous Italian art.  Thursday and Friday will be used for day trips to Pisa and Sienna.  Saturday has us heading back to Florence to fly home, with a four hour layover in Munich.  I found out that the Munich airport houses the only actual working brewing in an airport, the Airbrau.  I look forward to several hours there drinking authentic German beers and eating traditional German cuisine.  We are scheduled to arrive back at SFO Saturday about 7:00 pm.

This should be fun, yet busy trip.  We have wireless Internet access at the villa, so hopefully I’ll be posting pictures during the trip on a regular basis.

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Russian River Brewing Company

The secret to a thirty year marriage?  Find a beautiful woman who will accompany you on – and be excited about – a craft brewery tour on your 30th anniversary getaway!  This is a gallery of pictures from our recent trip to Mendocino – with several stops along the way, and on the way home.

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30th Anniversary!

Today marks the 30th anniversary of my wife, Brenda, and I. Mrs. Lazy Brewer doesn’t read this blog, so this post isn’t really being written for her eyes. But, today is a landmark day. Many people don’t reach their 30th anniversary, even with multiple wives/husbands. We did it with just each other – and a couple of kids!

Brenda puts up with all of my quirks, obsessions and hobbies. She keeps our lives in order and is the foundation of our home. She is the glue of our family. And I love her:)

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Lagunitas Little Sumpin' Sumpin' Ale

Brenda and are are escaping the hot Central California summer heat with a road trip to Mendocino. We’re staying a couple nights at the MacCallum House Inn, in downtown Mendocino, and hitting a couple breweries I’ve wanted to visit, for quite some time, on the way north.

First off, we’ll be stopping in Petaluma to visit Lagunitas Brewing Company. I’ve heard wonderful things about their taproom and I’m really looking forward to a visit.

Next, we’ll be stopping for lunch at Santa Rosa’s Russian River Brewing Company, where hopefully I’ll leave with a growler or two of Pliny the Elder – and maybe even Pliny the Younger.

Pliny the Elder

Eventually, we’ll wind up in Mendocino, after about a five hour drive, and take it easy for the rest of the evening. The next day, we’re hoping to head over to Boonville, and visit Anderson Valley Brewing Company for ales and lunch – followed by a bit of wine tasting on the way back to Mendocino. Somehow, I’m also hoping to fit in a visit to Bear Republic Brewing, in Healdsburg. And maybe – just maybe – a stop at Marin Brewing Company, in Larkspur on the way home.

This is an anniversary trip for us. I’m looking forward to spending some time with Brenda – over some quality ales.

Life is good!

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The Brew Sculpture in Action

As several of the Lazy Brewer’s readers have pointed out, it been a while since my last post. It’s been a mix of general real life busyness, and sheer laziness. I’m brewing a German Hefeweizen as I type this (on a new toy – but more on that later:) and enjoying the aromas only those of you who brew can understand.  I’ve brewed several times since last posting in January, including an IPA, an American Brown Ale, and a Russian Imperial Stout. Friday I brewed a Belgian Wit and then today a German Hefeweizen.  I’m trying to get several of the crowd-pleasing summer ales ready to go before the summer drinking season starts.

Today’s brew is the last of an era.  The next brew I do will be my 100th batch!  I’ll be working on an original recipe for my centennial ale over the next week, and I’m 99% sure it will be an IPA (big surprise, huh?).  I want to brew an easy drinking, high flavor/aroma IPA that kind of goes back to the roots of my brewing – bittering with Columbus, flavoring with Centennials and then finishing with either Cascades or Amarillo (or both:).

So where am I in my brewing after 100 batches?  Well, I’m making consistently good ale, sometimes great ale.  I’ve tried brewing a lot of different styles.  Some of them have become favorite ales that weren’t on my beer radar five years ago.  I’ve really come to love the darker ales; browns, porters and particularly stouts.  Some wheat beers are now a part of my regular brewing routine, like wits and German hefeweizens – though I still have very little love for American hefeweizens.  I also really like the big beers; barley wines, imperial reds and old ales.  I’ve also learned what I really don’t care to drink – some of  the Belgians are just too much for me.  A Belgian Golden Strong Ale is the only keg I’ve poured out.  It was brewed to style, and came out nicely, I just didn’t like beer.  More than anything, I’ve learned that when it comes to brewing, time is your friend.  Letting beers finish out in the fermentor, and then giving them time to mellow, clear and generally become stellar ales is what conditioning is all about.  Finally, I’ve also learned that brewing is all about people.  Many of the best friends in my life are, or have been, brewers.  Brewing with them, and enjoying ales in their company, is what life is all about.  Also, seeing a non-brewer’s face light up when they are sipping one of your hand-crafted brews is priceless:)

Other recent events, in no particular order, that have kept me away from here are more than a bit of wine tasting, shuttering the doors on my ten year web hosting business (no tears here:), planning a trip to Italy in October, installing a commercial WordPress theme for this blog, and an impulse purchase of an iPad.  I may create individual posts about some of these things in the future:)

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Pub Crawl Ticket

Our homebrew club, the Central Valley Brewers Guild, is looking into a Sacramento pub crawl, where the participants are delivered, and returned home, by Amtrak.  We are looking for alcohol responsible methods of transportation to ensure that our crawlers are returned home safely, as well as not endangering the public at large.

The CVBG Founders have been discussing this for some time now and we finally decided to make a trial run to see if an Amtrak pub crawl is feasible.  We checked train schedules and made reservations (a bit funky as you can’t print tickets made by web reservations – come on Amtrak, it’s a new century!) by phone.  The train departed at 10:34 pm on Saturday and was scheduled to arrive in Sacramento at 12:30 pm.  The return train departed at 4:55 pm, so we knew going in that time would be tight.  Four and a half hours, and four potential pubs in downtown and midtown Sacramento sounded just short of undoable.  Additionally, we were looking at moving 18-20 blocks either by foot or exploring public transportation options.  Our idea was to head out to the farthest pub on the list, Rubicon Brewing Company, and then work our way back towards the Amtrak station.  Our fear is that keeping 30+ pub crawlers somewhat organized, and moving between pubs with such a tight schedule, will be similar to herding cats.  The possible pubs on the list included Rubicon Brewing Company, Pyramid Alehouse, Brew it Up and River City Brewing.

Rubicon's Hop Sauce

We arrived at the Denair Amtrak station about fifteen minutes before the train was supposed to arrive.  Once we boarded, we paid the conductor for our reserved outgoing tickets.  We were told to just pick up the return tickets when we hit the Sacramento station.  About twelve minutes later we picked up Steve at the Modesto Amtrak station.  Modesto has a relatively new, and very nice Amtrak station with a ticket counter, so we will probably buy advance tickets there for the real rail pub crawl.  All went well until we were about eight miles out of Sacramento.  They were working on the tracks, and we sat for almost twenty minutes while workers moved equipment and allowed a freight train to pass.  That kind of delay on crawl day would be a huge blow to the agenda.

Once we arrived in Sacramento, we lined up to buy return tickets and burned probably another fifteen minutes.  We discovered that Regional Transit buses would get us within a couple blocks of Rubicon Brewing Company.  Better yet, the Amtrak conductors could provide us with free transfer passes for the buses.  You just ask for them before you leave the train.  Too bad we didn’t know that.  Stephen was able to get four passes and we had to pay for the others.  We arrived at Rubicon about 1:30 ready to imbibe.

Mmmmmm! Bacon Cheeseburger!

I was pleasantly surprised to find out that Rubicon had their wonderful imperial IPA, Hop Sauce.  It is served in a 10 ounce goblet and they will only serve you two. I started with a Hop Sauce, followed by a couple of Rubicon’s exceptional IPAs. Rubicon’s IPA is definitely in my top five IPAs for its wonderful flavor and drinkability.  Stephen went all Belgian on us and even introduced Brenda to a sour beer she really enjoyed.  We enjoyed a leisurely lunch and picked our waitress’ brain on bringing 30+ crawlers in on a Saturday afternoon.  We decided that the curb-side outdoor seating would probably best fit our group.

After lunch and ales, we headed back over a block or so to a RT bus pick-up area and rode a bus back to the head of the Westfield Mall and one of my favorite brew pubs, River City Brewing.  RCB has awesome food, decent ale (but no IPA…) and great atmosphere.  I particularly enjoy grabbing and ale or two on a warm day and sitting in their outdoor seating and watching the mall traffic wander by.  Time was getting short, so we ordered up a round of ales and headed outside.  Strangely, while we waited at the bar for our beers, one of the folks sitting there asked if we were on a pub crawl.  Go figure!  After a quick ale, it was time to head back to the Amtrak station to hop on board the 4:55 pm train home.  The ride home was uneventful and we had one last ale on the train to cap off the day.

Feeling Empty and Sad...

Looking back, my impressions of the day are as follows…

I was surprised how many people actually ride Amtrak in California’s central valley.  Pleasantly surprised:)

Four and a half hours is a pretty short timeline for a pub crawl.  Even without our 20 minute Amtrak delay, we’ll probably need to cut the pubs down to three to fit the alotted time.  Rubicon is a must (they have the best ale of the four pubs, in my opinion:), as well as River City, since it is only two blocks from the Amtrak station and it will be pretty easy to move a lubricated crowd onward on a moments notice.  That leaves either Pyramid or Brew it Up to axe.  Since we didn’t have time to visit either one, we may need to go back and do further research.  I’m sure both of the establishments have their upside so we really need to enjoy a pint or two in each to get a feel for the atmosphere – and their ability to handle a group our size.

Feeling Full and Happy!

Additionally, I was really impressed with the friendliness, and helpfulness, of both the Amtrak conductors and the Sacramento RT bus drivers.  They could tell we were “out of towners” and offered friendly advice freely – all with a smile.  I was pleasantly surprised:)

Finally, we are seriously considering two paths for the day of the pub crawl.  One is the 4.5 hour run of three brew pubs. The other, for folks more dedicated to the ales, is a “Crawl Over” where we stay at the Capitol Plaza Holiday Inn – literally crawling distance from River City Brewing company:)

We’ll be presenting this information, as well as doing more research, for a late spring pub crawl to our homebrew guild. We’ll also have some work ahead of us setting up the logistics of the day with the various pubs we visit.  We’re hoping to have a couple of the brewers on hand for tours and Q&A.  Not exactly sure how that will play out on a Saturday, but we want to give it a shot for the good of our guild.

River City Brewing Guys

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Merry Christmas!

Another year is on the horizon, and it’s time to reflect on everything that is good in my life.  My family loves me and puts up with all my eccentricities, and I’m truly blessed to have some of the best friends in the world. I have a fun and challenging job. I get to travel to places that feel like home. I get to enjoy wonderful ales on a regular basis.  Life is good!

Merry Christmas to all of the Lazy Brewer’s readers.  Open a good ale and share it with someone you love:)

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Back in Black IPA Tap Handle

Batch 95

Before a recent Stockton Thunder game, I had the opportunity to enjoy a couple of Steve Altimari’s Black IPAs at Valley Brewing, in Stockton.  It was a big ‘ole IPA, bursting with a wonderful grapefruit finish from massive amounts of Amarillo hops, and dark as night.  Two of them made me really happy and set the tone for the evening:)

I contacted Steve on FaceBook and he was incredibly forthcoming about the hop bill, and how he darkened up the IPA, without adding the roastiness and astringency from dark grains.  The secret is to use Weyermann’s Sinamar, a proprietary extract of their roasted malt, Carafa, add some Magnum hops for bittering, and bunches or Simcoes and Amarillos for flavor and aroma.  What follows is a wide sweep at his recipe (I’m way too lazy to do the math from Steve’s info:) – with lots of late hops to add the grapefruit explosion.

I’m only five batches away from my centennial batch!

Back in Black IPA
14-C Imperial IPA
Brewers: Mark Ranes, Steve Hillestad
Brewer Focus: Maggie Curley
Date: 12/23/09

Size: 10.08 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 385.8 kcal per 16.0 fl oz

Original Gravity: 1.086 (1.070 – 1.090)
Terminal Gravity: 1.022 (1.010 – 1.020)
Alcohol: 8.56% (7.5% – 10.0%)
Bitterness: 100.0 (60.0 – 120.0)

Ingredients:
15.0 lb Pale Malt(2-row)
15.0 lb Maris Otter Pale
1.0 lb Cara-Pils Dextrine Malt
1.0 lb Carastan
1.0 lb Carafa TYPE III- in the Sparge
2.0 oz Magnum (14.5%) – added during boil, boiled 60.0 min
2.0 oz Amarillo Gold (10.0%) – added during boil, boiled 15.0 min
2.0 oz Simcoe (13.0%) – added during boil, boiled 15.0 min
4.0 oz (or more) Sinamar – added during boil, boiled 10.0 min
2 Servomyces Yeast Nutrient – added during boil, boiled 10.0 min
2 ea Whirlfloc – added during boil, boiled 10.0 min
3.0 oz Simcoe (13.0%) – added during boil, boiled 1.0 min
3.0 oz Amarillo Gold (10.0%) – added during boil, boiled 1.0 min
2000 mL White Labs WLP001 California Ale
8.0 oz Amarillo Gold (10.0%) – added dry to secondary fermenter

We’ll be brewing this up at Steve and Maggie’s place, on the Buford 3-10. Additionally, we’ll be fermenting in Steve’s kegmentor (or is that a fermeggle:), so we get 10 gallons of the same wort fermenting in one vessel.  We’ll dry hop with 8 ounces of new crop Amarillo pellet hops that are en-route from Hops Direct.

Black IPAs may simply be a trend, but I’m looking forward to this ale!

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Back in 2007, I brewed the best batch of beer I’ve ever brewed – Blue Flame Imperial IPA.  It was my first encounter with Summit hops, and was intended to be a clone of Green Flash Imperial IPA.  All modesty aside, it was far better than Green Flash’s efforts.  Everyone who tasted it, even folks who aren’t hopheads, agreed that it was an incredible ale.  I’ve tried rebrewing this ale probably a half a dozen times and have never hit the same high mark again.  It just never seems to have the same hop brilliance in either the flavor or aroma as the original.  Brewing this ale, in its original form, has become my life’s challenge!  I tried again today.  I went back to the original, un-tweeked recipe, and gave it another shot.  Here’s the 97% original (I was missing .3 lbs of crystal 60) recipe:

Blue Flame Imperial IPA
14-C Imperial IPA
Author: Mark Ranes
Date: 12/12/09

Size: 5.04 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 384.58 kcal per 12.0 fl oz

Original Gravity: 1.090 (1.075 – 1.090)
Terminal Gravity: 1.020 (1.012 – 1.020)
Color: 12.85 (8.0 – 15.0)
Alcohol: 9.8% (7.5% – 10.0%)
Bitterness: 222.4 (60.0 – 100.0)

Ingredients:
1.0 tbsp 5.2 pH Stabilizer – added during mash
20.0 lb American 2-row
0.5 lb Cara-Pils® Malt
0.3 lb Crystal Malt 40°L
0.2 lb Crystal Malt 120°L
0.2 lb Carastan
1.0 lb Corn Sugar
1.5 oz Summit (17.0%) – added during boil, boiled 90 min
.5 oz Summit (17.0%) – added during boil, boiled 45 min
.5 oz Nugget (13.0%) – added during boil, boiled 45 min
.5 oz Summit (17.0%) – added during boil, boiled 30 min
1 oz Nugget (13.0%) – added during boil, boiled 30.0 min
1.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 10.0 min
1.5 tsp Wyeast Nutrient  – added during boil, boiled 10.0 min
.5 oz Summit (17.0%) – added during boil, boiled 10.0 min
.5 oz Nugget (13.0%) – added during boil, boiled 10.0 min
1 oz Summit (17.0%) – added during boil, boiled 0.0 min
2.5 oz Summit (17.0%) – added dry to secondary fermenter
1.5 oz Nugget (13.0%) – added dry to secondary fermenter
2000 mL Starter White Labs WLP001 California Ale

Steve and Cooper

The brew day went well and Steve and Cooper came to keep me company.  It was a late start for Steve, as he’s usually cleaning up about the time I mashed in, but it gave the Boston boys a chance to play.  Steve brought some of the Imperial IPA we brewed at his place back in November.  We messed up on the hopping schedule, but it turned out to be an amazing IPA.

I also had my first real scary encounter today with a carboy.  As I was taking it back to the bedroom to “put to it bed” for a cozy fermentation, my foot caught on something in the walkway, and I went down to my knees, barely softening the blow with my hands as the carboy hit the floor.  Luckily, it didn’t break and all was fine.  But, it was definitely a wake up call…

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