The first couple of days at NHC have been blast! I’ve been really impressed with the organization of the entire event and I’m particularly pleased that everything starts on time. Kind of surprised that a bunch of beer guys (and guyettes:) can do that!
Sam Calagione
We saw a presentation at 9 a.m. this morning with Sam Calagione of Dogfish Head that was great. Sam is a fantastic presenter and a really funny guy. He described how they originally developed their continuous hopping process for the 60, 90 and 120 Minute IPA. Sam said he originally found a vibrating hockey game board (you remember these from the 70′s, right:) at a Salvation Army store and had an idea to use it to vibrate a bucket of the hop mix for the IPA. Unfortunately, the steam from the boil toasted the game board and then the brewer had to continuously throw in handfuls of the hop mix. Eventually, they developed another automated system, but it was very cool to hear how the innovation process for those ales happened.
Sam also shared some Dogfish Head ales – Midas Touch, 90 Minute IPA and one of my top five favorite ales, Palo Santo Marron. Noting like ales for breakfast:)
Here are the sessions I’ve attended so far:
Wood Fermentation and Aging with Matt Brynildson for Firestone Walker
Funkification: a 100% Brettanomyces Spontaneously Fermented Mind Dump with Vinnie Cilurizo
Extreme Fermentables with Sam Calagione of Dogfish Head
Advanced Homebrewing & Science with Ray Daniels and Randy Mosher
Thinking about Recipes with Ray Daniels and Randy Mosher
Going Pro Panel moderated by Justin Crossley (of the Brewing Network), Tomme Arthur (of Port Brewing and Lost Abbey), Vinnie Cirluzio (of Russian River Brewing), Sean O’Sullivan (of 21st Amendment Brewing), John Pinkerton (of Moon River Brewing)and Keith Lemcke (Vice President of Siebel Institute)
Here are some additional random photos from the last two days. More to follow!
Sam Calagione, Me, Ken Grossman and some guy who stuck his head into the picture:)
Charlie Papazian and me at the Pro-Brewers Night
At Pacific Coast Brewing
The Back Bar at the Trappist in Oakland
Sam Calagione
Allagash Hugh Malone Belgian IPA at The Trappist
Jamil Zainasheff leading the NHC opening toast
Stephen and I are off to the National Homebrewers Conference, in Oakland, tomorrow. The conference is being held at the Oakland Marriott City Center, and there is a BART station right across the street, so the family is joining me to take in the sights of the city. Stephen and I are staying one night longer than the family so that we can take in the Grand Banquet and National Homebrew Competition Awards Ceremony. We’ll be heading home on Sunday (Father’s Day) where we’ll be showered with the love of our children and partner parenting units. I will need to stop on the way home, at my local AT&T retail store, to pick up my new 32 GB iPhone 3GS (happy Father’s Day from me to me:)
The conference schedule looks interesting and comprehensive. I can’t wait to hit the conference floor. I just hope my liver holds out for three serious days of all things beer and homebrewing!
Blue Moons Wit Tap Handle
My keg of Blue Moons Belgian Wit is almost gone, so it is time to brew another batch. I like to have this ale on tap all the time for converting non craft beer drinkers. It’s always well received by everyone and is a very refreshing summer brew. Stephen and I will be brewing this ale Friday afternoon (I have some comp time coming:) and he’ll be taking 5 gallons of the wit and then trading 5 gallons of his recently brewed Cream Ale to me. We both win! With only 5 gallons on tap, I may need to brew this again over the summer and I also need to throw together a batch of my German Hefeweizen.
Last year, I had to use Sterling hops to bitter, because I couldn’t get Saaz on short notice. I have Saaz for this batch, so I’m back to the original recipe. I’m also backing off on the coriander just a wee bit for a more subdued spiciness.
Here’s the updated recipe:
Blue Moons Wit 2009
16-A Witbier
Author: Mark Ranes
Date: 05/01/09
Size: 10.08 gal
Efficiency: 70.0%
Attenuation: 70.0%
Calories: 290.52 kcal per 16.0 fl oz
Original Gravity: 1.065 (1.044 – 1.052)
Terminal Gravity: 1.019 (1.008 – 1.012)
Color: 5.79 (2.0 – 4.0)
Alcohol: 5.96% (4.5% – 5.5%)
Bitterness: 20.9 (10.0 – 20.0)
Ingredients:
12.0 lb Pilsner Malt
12.0 lb White Wheat Malt
2.0 lb Oats Flaked
1.0 lb Rice Hulls
1.5 oz Czech Saaz (5.0%) – added during boil, boiled 60.0 min
1.5 oz Hallertau (4.5%) – added during boil, boiled 20.0 min
2.0 oz Bitter Curacao/Bitter Orange (Peel) – added during boil, boiled 15 min
3.0 tsp Fresh Orange Zest – added during boil, boiled 10.0 min
0.75 tsp Corriander crushed – added during boil, boiled 10.0 min
1.0 tsp Wyeast Nutrient – added during boil, boiled 10.0 min
2000.0 mL Starter White Labs WLP400 Belgian Wit Ale
