Make sure you like us on facebook for all the event details. Afterwards, we bring it closer to home with our own Club Barrel Brew Championship judging featuring at least a dozen local Homebrew Clubs. Tasting Notes: Big sour-orange rind nose, sharp lactic acid (with a hint of acetic), finish is a bit juicy (softer than the nose suggests).Save the date! Saturday April 7th we’ll be hosting the first round of the National Homebrew Competition at Stone & Key Cellars. Malt… who knows at this point (originally batch was brewed in 2010)īlend of sours aged in a red wine barrel with East Coast Yeast BugFarm #3 topped up with Malt Extract Lambic.ĭry hopped cold with 1 oz each Simcoe, Mosaic, and Citra during force carbonation Amazing how little the fruit aroma resembles the raw hops! Flavor is lively and tart, acidic but more quenching than sour. Tasting Notes: Big tropical fruit (pineapple and passion fruit), floral, with some classic-Brett-funk riding the coattails. Soured with Omega Lacto Blend for 24 hoursġ80F pasteurization with 1 oz each Simcoe, Mosaic, and Citraįermented with a big starter of WLP648 Brettanomyces bruxellensis Trois Vrai

Acidity is tangy at best, more saison than sour.

Finish brings in some funk, impressive for such a young beer. Bright, lively Brett character, tropical, but not juice. Tasting Notes: Big/fresh hop nose (truer than the NEIPA, but still more fruit than green). Keg-hopped (.5 oz each Simcoe, Mosaic, and Citra) during two weeks of natural conditioning The first two were from a split batch brewed a month ago, the third has a bit more age on it!ġ80F whirlpool with 1 oz each Simcoe, Mosaic, and Citraįermented with my House Brett Saison culture and Omega Lacto Blend I’m sure that five gallons of each of the three example beers will go quickly, so here are preview process and tasting notes for those who can’t make it (or who sit in the back). Some beer-souring microbes are sensitiveģb. I asked to only speak once because I couldn’t brew enough sour beer to satisfy two crowds, so they put me in a room that seats 900… I’d suggest getting there early and sitting towards the front! The talk covers the science and techniques to overcome (and capitalize on) the three inherent contradictions of brewing a beer that is both hoppy and sour:Ģb. Then I’ll be presenting on Hoppy Sour Beers from 2:00-3:00 PM in room 314-317. Saturday I’ll be signing copies of American Sour Beers (or whatever people bring) from 12:30-1:30 PM in the Homebrew Expo (next to Mary Izett and Steve Piatz!). The second keg is already on tap and tasting like hoppy guava juice (final pH of 4.46)! My friend Scott Janish is pouring one of his NEIPAs too, stiff competition to be sure ( he took first of 35 with another batch in the first round of National Homebrew Competition this year).įriday I’ll just be hanging around, grabbing lunch with BYO folks, hitting the Milk the Funk meetup, going to seminars, and of course club night (with Audrey)! I’ll be serving a keg of Simcoe/Mosaic/Citra New England IPA fermented with a blend of GigaYeast Vermont IPA GY054 and Wyeast London III WY1318. Thursday night at HomebrewCon Baltimore, my club ( DC Homebrewers) will be pouring beer alongside craft breweries from the region at the Craft Beer Kickoff. Then onto Right Proper’s production facility in Brookland so James and Nathan can finally meet! Finally, back to my house to recover… and drink a couple bottles of homebrew from the cellar! Then onto BlueJacket/The Arsenal (the gorgeous brewery/restaurant from the group behind ChurchKey and a dozen other great DC beer spots) for a tour from head brewer Josh Chapman. I first appeared on his podcast way back in September 2006… damn! We’ll start our morning at Gordon Biersch Rockville (where I’ll get my first samples of the four red wine barrels of collaborative sour red that head brewer Christian Layke and I brewed a few months ago). Wednesday I’ll be making the rounds with James Spencer and co. It’s the best week of the whole year, and this year it is happening less than an hour from my house!

HomebrewCon (NHC) 2016 Baltimore (and me)!.

Drinking Beer in Oslo and Drammen, Norway.

Nhc homebrew