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Less hops and more flavor Yes_ its possible

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					                                                                              Volume 7, Issue 3/Fall 2008



Less hops and more flavor? Yes, it’s possible
By David Edgar                                nate brewers recently, I                                                                      on a list of “Delicious yet low-IBU beer
     Unless you’ve been living in a cave,     realized that perhaps we              Turn to pages 2-3 for more news                         styles,” as well as other thoughts they had
you have no doubt heard about the crisis      could highlight the huge                                                                      about brewing practice, philosophy and the
in hop availability.                          range of beers that give
                                                                                on yeast and White Labs.                                    possibilities of different styles.
     For many brewers, they are fine, they    you plenty of flavor but                                                                           The list started as Top 15, then grew
will have enough hops, even allowing for      without using plenty of                                                                       to Top 25, after which I realized it would
expected sales growth. For many others,       hops.                                         share their thoughts on flavorful beers you     be hard to be truly inclusive without going
though, they have faced the challenge of           Maybe one positive effect the hop short- can brew besides hoppy pale ales, IPAs          to Top 40. This is not intended to be any
substituting one variety for another – and    age may have is in a little bit of soul and double IPAs, but beers that also still            sort of argument in favor of strict style defi-
using hops they never brewed with, or knew    searching and revisiting what beer can be deliver a great amount of flavor to the beer        nitions or in trying to determine what is or
even existed before. Some have had to         all about, beyond all those huge-IBU, big drinker. I asked them what some of their            is not a “worthy” beer style. Nonetheless, I
discontinue popular beers altogether. Af-     hoppy monsters.                               most flavorful yet lowest hopped beers were,    tried to go by accepted beers in the mar-
ter speaking with some of those less fortu-        So I asked a number of brewers to and for comments and recommendations                                   See “David Edgar,” page 3



2008 hop crop update                                                                                Attention WL Scandinavian customers
By Ralph Olson                                                                                        Ferm will support                          Ferm was started by Troels Prahl,
                                                                                                                                            who is a native of Denmark and who
     It is now the 12th of September and we     Turn to pages 4-5 for
are well underway in picking the new crop.                                                            White Labs yeast                      worked at White Labs in San Diego,
The good news is that so far we have been     more news on hops and                                                                         Calif., for 6 months last year. Troels
seeing some nice hops. We are now pretty      Hopunion.                                               cultures in Europe                    is following in the footsteps of his fa-
much done picking aroma hops here in                                                                                                        ther, who previously operated a fer-
the U.S. and are now starting to pick the                                                             Ferm is a microbiological labora-     mentation laboratory servicing the wine
high alpha or bitter hops.                                                                        tory and pilot brewery located in         industry called Prahl Biolabs.
     While some of the aroma acreage was      production on these hops.                           Copenhagen, Denmark. Besides offer-            Furthermore Ferm will provide
only average, we have seen some very good         In Europe, the crop is doing at least           ing a variety of brewery related ser-     technical assistance to White Labs
yields in some of them. The Willamette,       average with the exception of Germany.              vices, Ferm has partnered with White      costumers in Europe in cases where
Simcoe and Centennial did pretty well.        There the crop is one of the best in many           Labs Inc. (USA) to support its yeast      time differences or distance to the US
Overall the alpha for the crop so far also    years and alpha levels are doing way above          cultures in Europe.                       is a problem.
looks to be average to slightly above aver-   average. Most all contracts should be filled,           Ferm will be available to provide          For more information or inventory
age. Color and aromas are very nice. Many     but there will be some hops that will con-          technical support, training, and order-   inquiries contact Ferm directly or
of the high alpha hops to be picked might     tinue to be difficult to obtain.                    ing information. They will also provide   White Labs USA.
have a few disappointing yields only be-          We do know, however, that many vari-            QC services after the yeast has been           www.ferm.dk, tp@ferm.dk
cause they are first-year hops and it will    eties will be in short supply this year and         shipped across the Atlantic.                   Tel: +45 21 85 22 40
take another year or two before we see full                          See “Hops,” page 4




                                   Style Matters: Tips for making Kolsch beers
       In each issue, CBQ spotlights a particular beer        this style of beer has no hop aroma and little to no hop        of beer. Some commercial examples include: Paffgen,
   style and provides tips from an ingredient and fer-        flavor. The subtle bitterness is normally between 20-30         Muhlen, Saranac, and Fruh Kolsch Bier. To view more
   mentation perspective. In this issue, we look at Kölsch    IBU’s, and if detectable, is perceived on the finish. Ger-      varieties of hops for your brewing needs please visit
   beers.                                                     man noble hops, specifically Spalt, are commonly used           our website at: www.Hopunion.com.
       Hop Notes: Summer is the perfect time to brew          to create this unique beverage. With the hop shortage                              — Jesse Umbarger, Hopunion LLC
   a crisp, clean, refreshing beer and if you choose to       and limited availability of some hop varieties we would             Yeast and Fermentation Notes Notes:
   brew a Kolsch you are in for a treat.                      suggest using German Tettnang, German Tradition, or                 Kolsch is one of the great best-kept secrets of
       Kolsch is an ale that is easy drinking and remi-       Czech Saaz. The hops you select should complement the
   niscent of many lagers or light pilsners. Traditionally,   slightly sweet and subtle fruit qualities found in this style                            See “Style Matters,” page 8
                                                                                        Page 2

    Craft Beer Quarterly                                                          Yeastbank                                                          Sponsored by White Labs Inc.




Lab-scale fermentations a helpful QC tool
     In recent years, many brewers have         but can’t fit it into                                                              more.        pH, yeast flocculation, and sensory pro-
approached us with questions on brewing         your brew sched-                                                                   With the     file. All variables are fixed except for the
variables and how they can affect the fi-       ule? Ever wonder if
                                                                       From the Lab                                                fermen-      one parameter being investigated. We can
nal product. Much of what we know is based      a change in raw                                                                    tations,     even perform the trials using your own
on past research and in-house trials, but       ingredients             Neva Parker                                                you can      brewery wort!
how does something like this apply to your      changes         your                                                               gain in-          For more information or pricing, please
specific circumstance?                          overall product?                                                                   s i g h t    visit our Website at www.whitelabs.com.
     In an effort to provide our customers      Want to know how                                                                   i n t o :    Also, read the other articles in this issue
with a more comprehensive tool for chang-       aeration levels af-                                                                yeast fer-   regarding MiniFerments.
ing brewing variables, White Labs designed      fect your fermenta-                                                                menta-
a new method of lab-scale fermentations         tion?                                                                              tion per-       Neva Parkerr serves as lab manager
that can be tailored to any brewers par-             White Labs’ MiniFerment can give you     formance, attenuation, IBU (pre and post          for White Labs. Write her at
ticular needs. Want to try out a new strain     the answers to these burning questions and    fermentation, different with altering strains),   neva@whitelabs.com.



More on trial fermentations, including yeast tests
      Editor’s note: You can find more about MiniFerment        review the tests conducted on individual yeast strains.        WLP028. Another interesting feature can be found on
at whitelabs.com.                                               Strains are being updated regularly with their MiniFerment     the MiniFerment section of whitelabs.com. A chart com-
                     yeast:
      Tests on our yeast White Labs Inc. has tested its         data.                                                          pares the MiniFerment data of four strains, WLP001,
strains using micro-fermentation techniques (as described           As of this printing, the following strains have            WLP099, WLP400, and WLP833. These strains were
in Neva Parker’s column above) over the course of many          MiniFerment data as part of their descriptions: WLP001,        chosen because they feature significant differences in
months using its proprietary MiniFerment process. The           WLP002, WLP004, WLP011, WLP013, WLP023, and                    fermentation behavior.
tests, which have been extensively refined over time, pro-
vide data that closely mirrors the final properties of large-
scale beer.
      Notes on wort: White Labs used the same light col-
ored wort to test each yeast strain. It is 12° Plato wort
with IBUs of 37.5 and pH of 5.5 (both IBUs and pH are
before fermentation). Fermentation temperature - Ales -
68°F, Lager strains: 55°F.
      Please note that these tests do not necessarily reflect
the values you would get on your own beers (for more on
testing your beers, read below), given different recipes
and brewing conditions. However, they do provide clues
as to how the strains behave on the exact same wort and
under the same exact conditions of the MiniFerment.
                       beers:
      Tests on your beers The MiniFerment process is
available to brewing customers. White Labs utilizes as
little as 2 liters of your wort to replicate large-scale
batches.
      These tests provide reliable data about your beers,
such as optimal aeration levels, fermentation tempera-
tures, pH levels, and pitching rates. It is also an ideal way
to test multiple yeast strains on the same wort.
      Basic trials begin at $100, although the price differs
depending on testing requests.
      Testing data may include:
      - Fermentation speed
      - Fermentation performance
      - Optimum fermentation temperature
      - Optimal aeration levels
      - Hours to 50 percent attenuation
      - Time to terminal gravity
      - pH
      - Pitching rates                                              Fast times
      Many flavor and aroma compounds can also be tested            Brewer Stephen Schmidt likes his bikes and his beers. His bike is sponsored in part by White Labs. Schmidt
for using our Gas Chromatography equipment.                         is brewmaster at The Cambridge House Brew Pub of Granby, CT, and lead brewer at Redhook Ale Brewery
      A complete quote is available by visiting whitelabs.com       of Portsmouth, NH. Besides racing several different bikes, Schmidt also is an accomplished instructor.
and following the links to MiniFerment. This will bring
you to a page where you can fill out what you are looking                                                                                                          Contributed photo
for from these tests. Additionally at the website, you can
                                                                                         Page 3

   Craft Beer Quarterly                                                           Yeastbank                                                         Sponsored by White Labs Inc.




Hold the Tabasco, but we’ll take everything else
     I have an idea for any brewer looking      start homebrewing                               Letter from           conference. “People      Many of our retail store customers are re-
to get reinvigorated about his or her job.      again.                                                                in this room will re-    porting a rebound in business. One even
My suggestion could bring you back to the           Below are some
                                                                                               the President          define beer,” he said.   told me recently that homebrew was ap-
enthusiasm for beer that brought you into       of my observations                                                    “Categories will be      proaching the popularity it enjoyed in the
this industry in the first place.               about this event:                              Chris White            created by people        1990s, although of course other stores
     My suggestion: attend the next National        -      Kegging is                                                 like those in this       are facing hard times because of the
Homebrewers Conference, particularly if         not just for the ad-                                                  room.” He mentioned      economy. This new-found interest in
you live in the area of the next event (the     vanced homebrewer                                                     that the creativity he   homebrew was evident at the conference,
San Francisco Bay Area). I visited the last     any longer. The room                                                  was witnessing never     which had a record 950 attendees. Koch
conference, the 30th annual, in the Cin-        was full of draft                                                     happened before in       mentioned that it was probably the first
cinnati area in June, and it was one of the     homebrew. Indeed, I                                                   8,000 years of           time ever that so many brewers were gath-
highlights of my year.                          believe it was probably the largest collec-    brewing and would probably never happen         ered at the same place.
     For those who believe the event is for     tion of draft homebrew I have seen.            again.                                               Hopefully many of these new beer fans
homebrewers only, I can tell you that the           -      Homebrewers continue to be               -    Pro-brewers night, which we           will graduate to become professional brew-
activities at this conference are broad and     among the most innovative people in beer       sponsored, featured beer from 25 brewer-        ers like the rest of you. We could use their
encompass many subjects including pro-          – even if sometimes they go a bit over-        ies, from national brands to the brewery        creativity!
fessional brewing. But most of all, what’s      board. In Cincinnati, all kinds of beer were   down the street. It was a great opportunity          See you in San Francisco …
unique and interesting about the confer-        being offered, including one that was aged     for brewers and homebrewers to unite and             Chris White is President of White Labs
ence is the enthusiasm and creativity ex-       in Tabasco barrels. The creativity was evi-    share a common appreciation for beer.           Inc. He has a Ph.D in biochemistry. Feel
pressed by the participants. It’s bound to      dent to Jim Koch, founder of the Boston             -    Homebrew is on the rise again,        free to write him at cwhite@whitelabs.com
rub off on you. Who knows, you may even         Beer Co. and the keynote speaker at the        which is good for the rest of the beer world.   about this column.



David Edgar                                                                                                                                                                   From Page 1

ketplace that craft brewers are making. And       (pumpkin – Cantwell/Elysian)                  Stout (15-25 IBU)                                 34. Baltic Porter (22-35 IBU)
I copied the IBU ranges as stated in the             4.    Herb/Spice beer (5-70                    (Havig/RockBottom Portland)                   35. Dortmunder/Export (23-29
style descriptions used by the Brewers          IBU)                                                16. Weizenbock (15-25 IBU)                 IBU)
Association for the categories of the Great          5.    Scottish Style Ale (9-20 IBU)            17. Munich Dunkel/European Style              (Purcell/Great Lakes)
American Beer Festival (2007 version)               (LaPierre/Iron Hill)                        Dark (16-25 IBU)
                                                                                                    18. Doppelbock (17-27 IBU)
                                                                                                                                                                See “More Edgar,” page 6
– AND decided, what the heck, we might               6. German Style Hefeweizen/
as well rank these in order of the mini-        Krystal      Weisse      (10-15      IBU)           19. Belgian Style Abbey Dubbel (18-
mum hops required to brew each style,               (Nelson/Capital, O’Hearn/Rock Bot-          25 IBU)
from lowest to highest.                         tom Westminster, Schmidt/Cambridge                  (O’Hearn/Rock Bottom Westminster)
     So here it is, the Top 40 in flavor-       House, Talley/Squatters)                            20. Märzen (18-25 IBU)                        Craft Beer Quarterly
other-than-hops. Included under each style           7.    German Style Dunkel (Dark)               21. Kölsch        (18-25      IBU)
                                                                                                                                                  CBQ is sent each quarter to
are names of brewers/breweries, and             Weizen (10-15 IBU)                                 (Ashman/Fifty-Fifty, Madden/Vintage
                                                                                                50, Triemert/Upstream)                            thousands of professional brewers
sometimes comments, from 15 award-win-               8.    Belgian Style White/Wit (10-17
                                                                                                    22. Munich Helles (18-25 IBU)                 and homebrew shops. This publica-
ning brewers I queried via e-mail who           IBU)
                                                                                                   (Havig/RockBottom Portland, Pierce/            tion provides technical tips, profiles
mentioned the particular beer style as their         (Ashman/Fifty-Fifty, Cilurzo/Russian
                                                                                                BBC Beer)                                         and features about the brewing
“tops in fewest hops.” After that are further   River, Hall/CooperSmith’s, Nelson/Capi-
                                                                                                    23. Smoked Beer (18-25 IBU)                   world. CBQ is sponsored by Cargill
insights and opinions, from this ‘informal      tal, O’Hearn/Rock Bottom Westminster,
                                                                                                    24. American Style Amber Lager                Malt, Hopunion CBS LLC and
survey’ and the complete names of the           Purcell/Great Lakes, Talley/Squatters)
brewers and breweries.                               9. English Mild Ale (10-24 IBU)            (18-30 IBU)                                       White Labs Inc.
     Below are the “top 40 most flavorful           (Hall/CooperSmith’s, Schmidt/Cam-               25. Ordinary Bitter (18-35 IBU)
                                                                                                                                                  Editorial:
low hopped beer styles,” listed in order of     bridge House, Triemert/Upstream)                    26. Irish Style Red Ale (20-28 IBU)
lowest-to-highest International Bitterness           10. American Wheat/Hefeweizen                (Meyers/Cambridge Brewing)                      Mike White, mwhite@whitelabs.com
Units range. The full name and affiliation      (10-35 IBU)                                         27. Belgian Style Pale Ale/Singel
of those providing quotes or suggestions             (Havig/Rock Bottom Portland,               (20-30 IBU)                                       Advertising:
about these styles are provided later in        Nelson/Capital)                                     (Ashman/Fifty-Fifty, Madden/Vintage
the text.                                            11. Rye Beer/Finnish Style Sahti           50)                                                         JoAnne Carilli-Stevenson,
     1.    Gruit        (any       IBU…?)       (10-35 IBU)                                         28. Bock (20-30 IBU)                                      joanne@whitelabs.com
                                                                                                    29. Brown Porter (20-30 IBU)                                    1-888-5-Yeast-5
   (“The King of NO HOP Beers: Gruit!” –             (Meyers/Cambridge Brewing)
                                                                                                                                                  Production:
Schmidt/Cambridge House; Meyers/                     12. Belgian Style Lambic (11-23                30. French & Belgian Style Saison
Cambridge Brewing)                              IBU)                                            (20-40 IBU)                                                    Cold Creek Publishing Co.
     2.    Berliner Weisse (3-6 IBU)                 (Meyers/Cambridge Brewing)                     (Cantwell/Elysian, Madden/Vintage                             coldcreekpub@aol.com
    (“Berliner Weisse is hardly hopped at            13. Belgian Style Sour Flanders Red        50, Triemert/Upstream)
all – though I do put hops in the mash          (Sour) Ale (15-25 IBU)                              31. Oatmeal Stout (20-40 IBU)                    For all other inquires, contact:
since I don’t boil my wort” – Cantwell/              (Hall/CooperSmith’s, Meyers/Cam-               32. German-Style Schwarzbier (22-                    CBQ, P.O. Box 12636
Elysian)                                        bridge Brewing, Pierce/BBC Beer)                30 IBU)                                                 Pleasanton, CA, 94588
                                                                                                    (Pierce/BBC Beer)                                    Fax: (253) 981-7534
     3.    Fruit Beer/Fruit Wheat Beer/              14. English Brown Ale (15-25 IBU)
                                                                                                                                                        coldcreekpub@aol.com
Pumpkin         Beer       (5-70       IBU)          15. Sweet Stout/Milk Stout/Cream               33. Vienna (22-28 IBU)
                                                                                      Page 4

    Craft Beer Quarterly                                                       Hop Pages                                                               Sponsored     by   Hopunion




Dirty Jobs:
Coming to
your TV set
By Jessica Dickinson
    This fall the Discovery Channel’s hit show “Dirty Jobs”
came to Hopunion to shoot a show of the hop harvest. Mike
Rowe, the show’s star, was in good form as always, giving the
job his all.
    They took the crew out to BT Loftus Ranches and put Mike                                                                                  Dirty Jobs: Above left, Ralph Olson,
                                                                                                                                                     Jobs
Rowe to work. We didn’t include photos of this so as not to                                                                                   general manager/owner of Hopunion,
give away the show, however, to the right is a photo among                                                                                takes a picture with “Dirty Jobs” host Mike
others pf the after-party.                                                                                                                  Rowe. He will surely wear that Hopunion
                                                                                                                                           hat for a long time. Above, Rowe reviews
    Everyone seemed to have had a lot of fun, and Mike and                                                                                   a hop-related message: “horny, happy,
his crew even signed our wall.                                                                                                             hoppy.” Left, the “Dirty Jobs” crew enjoys
                                                                                                                                                                       beer and pool.
   Hopefully in the next CBQ will be able to tell you when the
show will be aired.


Hops                                                                                                                                                                      From Page 1

possibly for a few years into the future.                    grower community. In the U.S. alone it appears 8-9 thou-       plant aroma hops, knowing their return per acre might be
    There are many reasons for variety shortages, but        sand acres have been planted. Unfortunately, most of           less, so please be aware that the pricing on aroma hops
mostly it boils down to simple economics. For the past       these acres were planted to high alpha hops. Some aro-         is high not only because of the shortage but to establish
say 14-15 years, high alpha hops have been considered        mas got planted, but also some established fields were         their importance in this industry to the growers.
to be in overabundance and hence sold at or below cost       taken out.                                                          Meanwhile, we continue to buy aroma hops from other
of production. The reality of the situation was that high         Main reason is yield. High alpha hops on average          countries. This will help fill some of the gaps I expect to
alpha type hops were quickly losing ground to demand as      yield a much higher poundage than aroma hops. For the          see as the demand grows faster than the acreage planted.
acres were being taken out.                                  last number of years when high alpha hops sold cheap,               Good news is that acreage is now being planted around
    This past year international breweries came into the     there wasn’t so much economic difference in growing            the world and as production catches up with demand, we
market, and were told none or very limited supplies were     either type, but now with high prices, it is really coming     will see some reduction in the pricing of hops and even-
available. This started a panic in the marketplace with      into play, and the yield per acre is also important in this.   tually more hops becoming available to use.
these breweries and soon it seems no price was too high      It will take a few years to get the high alpha prices to a
to pay.                                                      more reasonable level.                                            Ralph Olson is general manager/owner of Hopunion
    This instant market was quickly jumped upon by the            Until that time we will continue to ask growers to        LLC.




        A comparison of two New Zealand hops: Styrian Aurora and Styrian Bobek
    Styrian Aurora is similar to Perle, while                Styrian Aurora                                                 Styrian Bobek
      Styrian Bobek is similar to Fuggle,
       Williamette, and Styrian Golding                      Alpha Acids           7.0 – 9.0% w/w                           Alpha Acids         6.0 – 9.3% w/w
                                                             Beta Acids            3.0 – 5.0% w/w                           Beta Acids          4.0 – 6.6% w/w
                                                             Co-Humulone          23 – 28% of alpha acids                   Co-Humulone         26% of alpha acids
   By Jessica Dickinson                                      Total Oil             0.9 – 1.4 mls/100 grams                  Total Oil           .82- 2.67 mls/100 grams
       We currently have some wonderful hops that will       Myrcene               35 – 53% of whole oil                    Myrcene             35 – 53% of whole oil
   be coming available for this 2008 harvest that you        Humulene              20 – 27% of whole oil                    Humulene            12.4% of whole oil
   may not have heard of yet.                                Caryophyllene        4.0 – 8.0% of whole oil                   Caryophyllene       4.3% of whole oil
       We currently have some of the Styrian Aurora          Farnesene             6.0 – 9.0% of whole oil                  Farnesene           3.0% of whole oil
   from the 2007 harvest if you should wish to order
   some for testing in your brews.                               Styrian Aurora General Trade Perception:                       Styrian Bobek General Trade Percep-
       We will be receiving more of the Styrian Aurora       Aurora (Super Styrian) has an intense and pleasant             tion:
                                                                                                                            tion Pleasant hop aroma, similar to established
   and the Styrian Bobek in November from their 2008         hoppy aroma. Beer prepared with this variety has good          European aroma hops. Small to medium-small cones
   harvest.                                                  organoleptical scores. Very suitable for extraction and        that are easy to pick.
       Please review the information to the right on these   for combination with other varieties in the brewing                Most similar to Fuggle, Willamette, and Styrian
   two wonderful hops.                                       process. Most similar to Perle.                                Golding.
                                                                                        Page 5

   Craft Beer Quarterly                                                          Hop Pages                                                                Sponsored      by   Hopunion




Hops and Brew School 2008: another success
By Jessica Dickinson                                           round table discussions. The brewers were given a tour of      room, and then baled once they are properly cooled. This
     For this year’s Hops and Brew School over 150 brew-       how the hops are processed once they arrive here at            year, one student, Dale Meddings, of Bintani, come from
ers flooded into Yakima over a 4-day period of taste           Hopunion. Ralph Olson (picture #1) is showing a cut            Australia to attend the school this year. You can’t ask for a
testing, hop farm tours, and informative lectures given by     sample from a bale that had just been delivered. The brewers   better compliment than that.
Tomme Arthur of Pizza Port Brewing, Steve Dresler of           were also given a tour of the hop fields and got to see the         We would also like to thank Debbie Byrne, Joanne
Sierra Nevada, Bryan Selders of Dogfish Head, and Finn         harvest in full action.                                        Scully, and Jo Ann Waters for organizing the event and for
Knudsen of Beverage Consult International, among oth-              Photos #5 and 6 show how the vines are cut down            feeding all those hungry brewers, and to Jesse Umbarger
ers. Not to mention our very own Ralph Olson discussing        and transported to the picking machines. The hop vines         and his crew for always keeping ice cold beer on tap.
the current hop market, and the coming future.                 are then loaded onto hooks that carry them through the              We are very proud of our little brew school and our
     These lectures covered topics such as brewing tech-       picking machines, and once the leaves have been sepa-          entire crew who keeps everything running. Brew School is
niques with nontraditional ingredients, hop growing for com-   rated from the cones, the cones are then carried by a          always a wonderful time of making friends, and drinking
mercial brewers and the feasibility, hop botany and pro-       conveyer belt into the kilns.                                  beer and it is always an experience that won’t be forgot-
duction, fermentation, the international hop market, and           Once dried the hops are then moved to the cooling          ten!




                                                                      1


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Cancer fundraiser: Beer for Boobs gains momentum
    On November 21, 2008, several of                                                          will be a part of this team think we should     black ringer trim. Numerous events will be
your favorite yeast ranchers will walk 60                                                     live long enough for our boobies to enjoy       held as part of the Beer for Boobs
miles over the course of three days.                                                          all the great beer in this world. What a        fundraiser. Past fundraising events were
    It's for an event called the Breast Can-                                                  cause, right?                                   held at Green Flash Brewing Co. and La
cer 3-Day, which benefits the Susan G.                                                             The White Labs team will wear spe-         Jolla Brewhouse.
Komen for the Cure and the National Phil-                                                     cial Beer for Boobs T-shirts. These spe-             Finally, you can also donate online at
anthropic Trust Breast Cancer Fund.                                                           cial shirts will be worn by the team mem-       www.The3Day.org. You can donate to any
    Without a cure, one in eight women in                                                     bers while on training walks, during drink      of the team members on Beer for Boobs.
the U.S. will continue to be diagnosed with                                                   training, during the walk itself, and at             If you don't want to donate online,
breast cancer.                                                                                fundraising events. To view the shirts or to    please download and print a donation form
    That's why Lisa White, Ashley                                                             order one, click here.                          and mail it to the address on the form
Paulsworth, JoAnne Carilli-Stevenson, Meg                                                          All proceeds from the shirts will go to    (visit whitelabs.com for more information).
Falbo and Stefanie Wacker have commit-                                                        the Susan G. Komen Foundation. The girl              Or you can call 800.996.3DAY to
ted to walking the 3-Day.                                                                     shirts are really cute ringer tees in black     donate over the phone.
    The team name is Beer for Boobs. All                                                      with hot pink trim.                                  Boobies all over the globe need your
the ladies (and maybe some dudes) who                                                              The men’s shirts are dark gray with        support!
                                                                                             Page 6

    Craft Beer Quarterly                                                       Extra Yeast Page                                                              Sponsored by Cargill Malt




More Edgar                                                                                                                                                                        From Page 3

      36. Oktoberfest (23-29 IBU)                 mensional beer with few or low hop-rate.         it seems to be gaining popularity. Also,
      37. Belgian Style Tripel (23-33             2. Munich Helles,: nice, light approach-         Belgian Whites are great low hop beers.
IBU)                                              able beer that accentuates the malt and          Not only are they low in BUs but they use
      38. French Style Biere de Garde             lager yeast with                                 spices instead of finishing hops. Along
(25-30 IBU)                                       just a touch of                                  those lines maybe some brewers who have
      (Schmidt/Cambridge House)                   hops.          3.                                avoided doing spiced beers around Christ-
      39. Strong Scotch Ale (25-35 IBU)           Schwarzbier:                                     mas (a lot go the Celebration route and
      40. Irish Style Dry Stout (30-40            same reasons                                     do a Double IPA) should maybe recon-
IBU)                                              as the Helles                                    sider. Same with people who don’t
      (Cantwell/Elysian, Meyers/Cam-              except dark and                                  take advantage of October as an
bridge)                                           a touch more                                     opportunity to do a pumpkin ale.
      We just completed a hop                     complex. I’m an                                       –Chris LaPierre, Iron Hill Brew-
utilization experiment within the Rock Bot-       ale guy myself                                   ery, West Chester, Pa.
tom group which I think you might find            but, when I see                                       I have been concentrating on doing
interesting. The findings are not in yet, but     either of the two lagers in craft brew form,     more Belgian styles and have been expe-
Van Havig may be able to reveal some              I get one.                                       riencing brisk sales of beer styles like our
                                                                                                                                                                   David Edgar
data. [Havig’s remarks appear below.]                   –David Pierce BBC Beer Co./                Angels Share, a Belgian style Pale, Devils
     –Scott O’Hearn, Rock Bottom                  Bluegrass Brewing Co., Louisville,               Due, a Belgian Strong Golden, or our V-
Brewery, Westminster, Colo.                       Ky.                                              50 Saison, very flavorful and spiced with
      Please include Doppelbocks on your                Just because a beer is “malt driven”       Kala Jeera Coriander (also known as Black       gruits throughout the year, including
list! Also, a true Baltic Porter. American        does not necessarily mean it does not re-        Cumin), and Thai Green Peppercorn. One          Heather Ale, a gruit using jasmine/laven-
Wheats, German Hefeweizens, and Wit               quire a good amount of hops to develop           beer style that is our biggest seller every-    der/orange blossoms, Weekapaug Gruit
would probably be beers with the lowest           its backbone. With that said, I would not        where I brew has been Kölsch. Very little       (classic gruit with yarrow/sweet gale/
BU’s of what I am familiar with on your           consider Bock low hopped. Even a Maibock         hops there and I produce four times this        marsh rosemary), and a dark malty gruit
list. Of the lagers, I generally brew             needs a good amount of hops to balance           beer to any other brew I make. It’s light,      in the works in our barrel cellar. Amaz-
Octoberfest, Helles, and Munich style darks       the alcohol present. Dry Irish Stout also        crisp and showcases a restrained hop dry-       ingly, all of these beers are very popular
with the least amount of Alpha acids/bbl.         requires a good amount of hops to counter        ness without using much in the way of hops.     here at the brewery as well as amongst
      –Kirby Nelson, Capital Brewery,
        Kirby                                     the strong roasted barley required. I could      The yeast I use attenuates the beer so          our wholesale accounts, with calls and e-
Madison, Wis.                                     possibly even make this argument for             much that even a little hop goes a long
      Our least-hopped beers are pumpkin          Oktoberfest as well. With that said, some        way. For the Belgians I get a lot of flavor
(but that probably qualifies as herb/spice),      styles missing from your list include: Ameri-    by spicing or in the case of a Belgian Strong
Irish stout, and the saisons (especially the      can Premium Lager and Mexican Lager.             Golden or Saison, high fermentation temps
ones, once again, that use spice). You’ve                 Jennifer
                                                        –Jennifer       Talley,      Squatters     help a lot for flavor.
got some wheat beers in there….The sour           Brewpub/Salt Lake Brewing Co.,                        -Bill Madden, Vintage 50 Res-
beers are certainly flavorful – in fact, any      Salt Lake City, Utah                             taurant & Brew Lounge, Leesburg,
yeast with much of a signature would                    Many of those beers styles have been       VA
present an alternative flavor profile to re-      sadly overlooked due to the hop wars in               I personally love some low-hopped
lying on hops.                                    recent years. Maybe it will bring about a        beer styles and while IPAs and other hoppy
      –Dick Cantwell, Elysian Brew-
        Dick                                      higher appreciation for the subtleties and       styles have grown in popularity in our part
ing Co., Seattle, Wash.                           balance these beers can have. From your          of the country (always behind the times!),
      My three favorite beers that are lower      list the only style I might remove would be      many of our loyal customers still prefer
on hops than other beers are English Mild,        the Kölsch. I don’t know how other brew-         lower hopped styles. Our Dortmunder Gold
Saison, and Kölsch. All of these are very         ers make theirs, but mine has a fairly gen-      is still our best seller and our Holy Moses
drinkable and refreshing. It seems that the       erous amount of hops in it. However I would      Wit is probably our lowest in hops per bar-     mails about release dates and availability
US interpretation of most European style          agree that a proper Kölsch is very flavor-       rel. Bocks/Doppelbocks are very popular         pretty much a constant. While new cus-
beers include more hops than intended in          ful. … What about fruit beers? … I used          here, and, if done well, can have great         tomers may order a glass somewhat warily,
the original style. A toast to tradition in       to make fruit beers with about one pound         depth in flavor. One of my favorite brews       they typically become immediate converts
regards to hops would be a great way to           of real fruit per gallon! They where damn        has always been our Scotch Ale. We start        to the idea of flavors in beers which are
work through this hop crunch.                     expensive to make but worth the cost for         boiling wort from the beginning of the run-     “outside the box.”
      –Zac Triemert, Upstream Brew-
        Zac                                       the rich flavor and color the fruit imparted.    off which creates great caramelized fla-             -Will Meyers, Cambridge Brew-
ing Co., Omaha, Neb.                              It might also be splitting hairs but how about   vors. I think one mistake consumers make        ing Co., Cambridge, Mass.
      The only beer for us that is lower (rela-   oatmeal stouts also?                             is assuming that these styles are going to          Some of our least hopped flavorful
tively) in hop usage is our Little White Lie            –Steven Schmidt, Cambridge                 be super sweet (a friend of mine calls them     beers would probably be: Biere Blanche
(Belgian style White beer). We make some          House Brewing, Granby, Conn. (and                “brown sugar beers”), but if they are de-       du Fort (Belgian Wit) wonderful flavors
of our dark Belgian style ales, and our           Redhook Ale Brewery, Portsmouth,                 signed with balance in mind (good attenu-       from the yeast and very refreshing. Coal
hoppy Belgian style ales with a healthy           N.H.)                                            ation and just enough hops), they can be        Miner’s Mild (English Mild) one of my
amount of hops, and even our Blonde Ale                 I’ve got a Scottish Ale on tap right       a very enjoyable beer even for the hop          personal favorites. With a low hop rate and
(non-Belgian style) has a good amount of          now that I’m in love with. It’s one of those     heads!                                          low alcohol, I find this a style to be a great
hops, though, it is less than the average         beers that doesn’t knock you over on the              -Luke Purcell, Great Lakes
                                                                                                          Luke                                     challenge to brew but a real treasure to
Russian River Belgian style or IPA (of            first sip, but once you get to the last sip      Brewing Company, Cleveland, Ohio                drink when done well. [And] all of our
course).                                          you think about how much you’d love an-               I think that gruit ales/unhopped beers     Belgian Sour beers. We have done Oud
     -Vinnie Cilurzo, Russian River               other one. Not only is it low in BUs but         are going to become much more preva-            Bruin, Flanders Red and Kriek. All these
Brewing Co., Santa Rosa, Calif.                   it’s 3.6% abv! You might add Gruit. It’s         lent in the next few years. At Cambridge        beers are bursting with flavor with almost
      1. Sour Ale: very complex, multidi-         a lighter version of a Saison basically and      Brewing Company we brew four different                        See “More Edgar 2,” page 7
                                                                                         Page 7

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JoAnne                                                                                                                                                                           From Page 8

mise of the beer culture in the UK. While
there are still many small brewers, Real
Ale is not prevalent. But thanks to brewers
such as Meantime in London, I believe
you will see the resurgence of a true Lon-
don brand.
    The trips were educational and fun.
But I have to say, it is always nice to get
back home where I can enjoy a beer in my
own backyard! (To the right are photos
from these trips).



More Edgar 2                                                                                                                                                                     From Page 6

no hops.                                                       malt, hops and yeast derived esters – the beers aren’t           New Holland has been doing all along (it is funny when
     A lot of beer fans have gotten the message that the       over hopped and all three ingredients make very notice-          what you have been doing – trying to create a nice drink-
best beers are the ones with the most hops. This is ri-        able contributions. American ales tend to be a duet of           ing, balanced beer – once considered to be outside the
diculous and unfortunate. Some of the toughest beers to        hops and malt – either too hoppy or too malty for the            paradigm of your industry starts to become the model of
brew well are those with very few hops. To me, the best        yeast to play a very significant role.                           how people should produce beer!) We made a Saison
meal is not the largest or spiciest one, it’s the one that           As far as spices are concerned, they make me a little      this summer and are also making a smoked dopplebock
fits the occasion best with the most pleasant flavor. If       nervous. We use them, but try no to do so in excess –            to be released in September. In all we make about 8 of
anything good comes out of this tough hop market I hope        which seems to be the de rigeuer method for everything.          those beers on your list regularly. Hmmm, coincidence?
it is more brewers proudly putting more lightly hopped         I think they’re a great idea when used ALONG with a nice               Some of these beers that get a lot of recognition for
low alcohol craft beers into the hands of their customers.     yeast strain – but not as a flat out substitution for hops.      being “über-hoppy” really aren’t that great, in my opin-
     -Dwight Hall, CooperSmith’s Brewing Co.,                        As far as the [Rock Bottom] hop aroma and flavor           ion. Part of the problem with our judging procedures for
Fort Collins, Colo.                                            utilization experiment goes, I’m just in the early stages so     any festival is that you only drink a couple of ounces – if
     There has been some interest in ‘session beers’ for a     far. However, it does seem that we’re going to get some          that – and that doesn’t really get you the full experience
while. This is an ideal time to start thinking about that.     fairly legitimate results. The initial empirical evidence        of drinking a beer. While in San Diego I had one of these
I’m brewing a Belgian ‘Single’, Wit, Kolsch and Golden         seems to be pointing to the fact that long post boil resi-       experiences (with a San Diego beer).
Ale. These beers use very little hops. I recall certain        dence times and a bit of dry hopping seem to give the                  This particular brand has garnered a lot of acclaim
beers that usually only take one hop addition like Oatmeal     most bang for the buck – but don’t quote me on it yet.           recently so when I saw the hotel had it on tap I jumped on
Stout and Wee Heavy as others that are low on hop us-          We’re also going to be looking at water hardness and             the opportunity to try it. The first sip I thought, “you know,
age .... I’ve also started to really focus on trimming down    bitterness perception which should be interesting to test        this is pretty good. It probably does deserve the acco-
use of certain hops in favor of others to get the same/        some generally accepted concepts. I’m just now finishing         lades.” But as I was drinking it I had the unpleasant
similar flavor.                                                the data entry alone.                                            experience of transgeminal shut down happen – essen-
     I still brew an IPA that clocks in at 70 IBU which in           Sorting out the statistics, doing final ion concentra-     tially, the beer was so hoppy my pallet just shut off and it
this day and age seems like such an extravagance. With         tions for all the types of water, plotting the graphs, etc. is   became very unpleasant to drink the beer.
some of the hops I use clocking in at nearly $20 a pound,      going to take an awful lot of time. I’ve been invited to give          Unpleasant enough that I didn’t finish my beer nor
brewing a beer with almost 40 pounds of hops is very           an early presentation to the Colorado Brewer’s Guild in          did I order another one all week! The funny thing was I
pricey. We were lucky to have signed our 2007 contract         February, and hope to present it in Boston next year.            was eating a burger with it and if you can’t eat a burger
early but when then 2008 hops come in our prices are           Feel free to let everyone know that the results will be          with your IPA then what the hell is the point in making
going to have to go up a lot more than they already            made fully public.                                               that IPA?
have. We’re selling IPA for $5.25 a pint now ….                      As far as the experiment goes, we had 32 breweries               [Another person] had the exact same experience with
      -Todd Ashman, Fifty-Fifty Brewing Co.,                   participate (by which I mean the beers were put through          the exact same beer. Funny. But I guess more hops are
Truckee, Calif.                                                sensory panels and sent to the lab). All of the Rock Bot-        better (that is sarcasm in case it doesn’t translate in the
     In general, I think that the beers with the most ag-      toms, the Walnut and the Denver Chophouse all actually           electronic world!) I wonder, if the judging process re-
gressive yeast derived flavors are really the best bets –      made a beer “to spec”.                                           quired you to drink a full pint, if some of these beers
they need hardly any finishing hops, and they’re all in the         -Van Havig, Rock Bottom Brewery, Portland,                  would continue to win awards? After all, the true measure
30 BU and under range. Frankly, I don’t think any of           Ore.                                                             of a beer isn’t in the first sip but rather it is in the last one
them really need to be over 25 legitimate BU’s, and a lot            I find it interesting that there is a group of people      - i.e. was it good enough, start to finish, that you want
of them are pretty good at just over 20.                       within our industry who claim that Midwestern breweries          another? If it wasn’t then it isn’t a very good beer.
     For us, the lowest hop usage beers are our Cream          don’t understand hops … I digress. Although I like hops               -John Haggerty, New Holland Brewing Co.,
Stout, American Hefeweizen (spiced with ginger and co-         and hoppy beer quite a bit, I find hops are not as capable       Holland, Mich.
riander) and Helles Lager. All of them are at or under         of providing the diversity of flavor that malt can derive.
0.35 lbs per BBL (if we used higher alpha hops for bittering   Personally, I think malt is the true essence of beer and             David Edgar learned about all aspects of the brewing
they’d be down closer to 0.25 lbs per BBL but our odd          hops should be used to accentuate that flavor position.          industry during 14 years working at the Brewers Associa-
brewery requires a minimum of 0.33 lbs of hops per BBL         Now there are times where hops will be more dominant             tion (aka AOB & IBS). Now, through his own company,
to clarify in the hop back).                                   (i.e. IPA) but they should never completely drown out the        Mountain West Brewery Supply, Inc., he represents two
     In general, I think that American brewers aren’t very     malt essence of a beer. [The premise of] your article,           suppliers on the brewing side - Hopunion and White Labs
good at getting yeast based esters integrated into their       proposing that we as craft brewers stop focusing exclu-          - and two suppliers on the sales and marketing side -
beers. We’re too used to using hops to give fruity and         sively on hops and how many hops we can cram into a              Rastal glassware and Chrislan Ceramics tap handles. He
floral flavors and we ignore normal ale esters. I like to      pint of beer and start focusing more on malt and beer            enjoys drinking all styes of flavorful beer, and listening to
describe it as British ales are a three part harmony of        styles that are more malt forward – is essentially what          many different styles of good music.
    Cold Creek Publishing Co.
    PO Box 12636
    Pleasanton, CA 94588
                                                                       Attention brewer




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The beer world and beyond: recent trip notes
     Recently, Chris White and I have been traveling to                                                                     the traditional German style Hofbrauhaus model. No longer
discover more about the craft brewing industry outside                                                                      are you just seeing Hefe, Dunkel, and Pilsner.
the United States. And great beer is everywhere (not that      Trends in the Industry                                            In Norway, there is passion and a desire to learn.
I am telling you something you don’t already know). The                                                                     Nogne O hosted the Scandavian Brewers Conference,
one exciting thing is how great beer is incorporated into                                                                   where Chris not only spoke but offered a microscope
the individual cultures.
                                                                   JoAnne Carilli-                                          class (which was a little difficult to follow after drinking
     In Japan, you can find many Belgian beer bars, multi-      Stevenson, sales and                                        until 5 a.m. I had been warned about the Swedish Brew-
taps and even a microbrewery in Disneyland. We were              marketing manager,                                         ers, and maybe should have paid more attention). The
fortunate enough to get to host a homebrew event at Popeye                                                                  cooperative effort between the various sizes of breweries
in Tokyo (see photos). Fantastic selection of Japanese
                                                                   White Labs Inc.                                          was exciting to see as well. After the conference, we
microbrews and even the Red Sox (see even the Japa-                                                                         headed to Flam, home of possibly the most picturesque
nese know who the best team in baseball is). And speak-                                                                     brewery in the world. I suggest a visit (if not for the scen-
ing of baseball, the beer girls at the stadium crush what                                                                   ery, then for the Kolsch)!
we find in the US.                                            pairs nicely with the food). Thanks to new breweries, such         And finally, off to the UK. It was hard to see the de-
     In China, the beer revolution is in development (and     as the Boxing Cat Brewery, the climate is changing from                                            See “JoAnne,” page 7


Style Matters                                                                                                                                                             From Page 1

small breweries. It allows them to make lighter but flavor-   lab and when in the packaging, but it is not a very floccu-        Malty, Northern European-origin ale yeast. Low ester
ful beers without having to alter their procedures.           lent strain when brewing.                                     production, giving a clean profile. Little to no sulfur pro-
     Some of our customers use this yeast (WLP029) to             Below you will find a more detailed description about     duction. Low attenuation helps to contribute to the malty
make great kolsch beers that have a decidedly lager-like      a couple of our strains ideally suited for Kolsch beers.      character. Good for Alt, Kolsch, malty English ales, and
flavor. In some cases it can become their signature beer          WLP029 German Ale/Kölsch Yeast:                           fruit beers.
for those looking for something on the lighter end. For           From a small brewpub in Cologne, Germany, this yeast           Attenuation: 65-70%
the brewery it is great because they can offer something      works great in Kölsch and Alt-style beers. Good for light          Flocculation: Medium
lighter that is nonetheless an ale, which is ideal if they    beers like blond and honey. Accentuates hop flavors, simi-         Ideal Fermentation Temperature Range: 65-70°F
are an ale-only brewery.                                      lar to WLP001. The slight sulfur produced during fer-              Alcohol Tolerance: Medium
     You will want to ferment this beer at or under 68        mentation will disappear with age and leave a super clean,                                 — Chris White, White Labs
degrees Fahrenheit; lower temperatures are okay but the       lager like ale.
fermentation will take longer. Although it is sometimes           Attenuation: 72-78%
                                                                              :                                                 Malt Notes: Kölsch typically uses German pilsner
confused with a bottom fermenting yeast because of the            Flocculation: Medium                                      malt and or pale malt. Some recipes use wheat malt or
lower fermentation temperature, kolsch is absolutely an           Optimum Fermentation Temperature: 65-69°F                 Vienna malt, although wheat malt is not common com-
ale yeast.                                                        Does not ferment well less than 62°F, unless during       mercially. Judging wise, guidelines call for this style to
     Some notes about our kolsch strain: it is a deceptive    active fermentation.                                          have very little to no malt aroma. If wheat malt is used, it
strain for a couple of reasons. It occasionally can look          Alcohol Tolerance: Medium                                 should comprise no more than 20 percent of the total,
very clumpy and flocculent when we are growing it in the          WLP011 European Ale Yeast:                                although even this amount is rare.

				
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