Hello! It’s been a busy month with holidays, work and illness. I just finished a whirlwind weekend of home brewing. Midway through it occurred to me I should capture some video to start messing around with shooting, editing and learning the functions of YouTube. I imagine this will be a very slow process, but feel free to subscribe if video content interests you!
Hello! I’m hoping to get back to posting again after another year long hiatus. The reality is that 2 kids, home-ownership, work and a lot of excuses have gotten the better of me. It’s also true that I’ve been home brewing, doing some beer tutoring, gotten to take some awesome work trips (which I should really share in more depth here), but let me first catch you all up on some beer-related reading I’ve been doing.
The Homebrewer’s Guide to Vintage Beer – Ron Pattinson
A book clearly targeted at homebrewers, but really it can be appreciated by any style or historian geek. It’s full of historic European recipes scaled to 5 gallon batches along with origin facts and other tidbits. It was interesting to see how the grists and hop loads changed across the style between eras and breweries. I think my favorite part of the book is the research Ron has done that disproves or challenges a lot of the beer lore that gets tossed around for fact. I haven’t brewed a recipe from it just yet, but you can be certain it will be one of the milds when I get around to it.
Session Beer – Jennifer Talley
A book after my own heart! Jennifer Talley is an accomplished brewer with a personal history of brewing session beers, arguably thanks to starting brewing in Utah. Unbeknownst to be, she spent some time brewing for Auburn Alehouse in CA at which I’ve spent quite a bit of time and for certain enjoyed a few of her creations. This book would be great for intermediate home brewers who are familiar with the process of brewing and focusing more on style development or working on concepts like bitterness/sweetness ratios, etc. While I think I enjoyed this book mostly for the personal connections I found, rather than any groundbreaking knowledge I got from it, I do like that it dipped a bit into the sour brewing realm and published some downscaled versions of some pretty popular commercial recipes.
Yeast – Chris White and Jamil Zainasheff
Truthfully I’ve read this a few times before over the last few years (you can tell by it’s lovingly abused exterior), but I picked this up again this year with the much more focused lens of a brewery lab tech and was specifically targeting their thoughts about unhealthy fermentations and low abv.
What I like about this book is that it’s as nerdy as you want it to be. While it’s definitely not geared toward newer brewers, you can read through the more basic sections and go along until things stop making sense, skip forward and get more basics. And then like I did, go back and revisit it later and figure out all the knowledge you missed. A worthwhile read and reference book for later.
That’s all for now! You all have favorite beer books you’ve read recently?
Hello! It’s been a long couple of months with a lot of changes happening and sitting down and writing has not been a priority. While there’s been some bumpiness behind the scenes, there’s been one huge positive and that is I have transitioned into the lab at work! I’ve been trying to move into a production-based role for a long time now and finally found an open position that I was fit for. While that’s been very busy, challenging and fun for the last few months, I haven’t had too much time to write or put together content at home so you’re not seeing much out of me here.
I do take a lot of beer-related photos and post them to Instagram, which you can find @cascade.kid . In the last few months I’ve visited hop farms, tried to make the lab look as photo-genic as possible, and otherwise been putting most of my spare minutes into those photos. I’ll be back someday as the list of ideas has been growing long.
I can’t promise I’ll never write a review for beer, equipment, or in this case, books, as someday I may feel the need to do so. Mainly though I’ve never been a fan of panning other’s people’s hard work even if it is bad as I’d rather mention worthwhile items and forget about the useless. Not to mention all I really want in a “review” is to hear what it’s about and who should read it. I hope to refine this format over time, but for now here’s the first in a series of “What Am I Reading?”
Which book?– Hoptopia by Peter A. Kopp.
What’s it about? – The growth of hop production in the Willamette Valley. Also gets into prohibition, global hop production and the histories of farms in OR, CA and WA among other relevant beer/history points.
Why Did I Read it? – I wound up tending bar at a lecture Peter was giving to the Lane County Historical Society “History Pub” back in October. He mentioned a few things during his lecture that struck a chord with me. I work in in beer and live in the Willamette Valley so it seemed like an easy thing to pick up and find value in.
Who Should Read This? – While I think this book would be an interesting read for most beer professionals and enthusiasts as it hits on a lot of topics relevant to what we do, even if you’re just an OR resident this makes for a pretty valuable history and engaged read.
So that’s it for this first one, short and sweet. Now I’ve got to get back to this stack of books I’ve been ignoring for too long.
Part of my day job at a brewery is to give tours of our production facilities and surrounding campus. I often hear a lot of great questions from folks but one in particular kept rattling around in my head. “Why are IPAs so popular?” Given that we can’t go out and twist the arm of consumer preferences, it’s a challenging question to answer without inserting my own personal bias. Even for my own menu choices when going into a bar with multiple style options (and being a lover of every style of beer I’ve had in some way) I gravitate towards the hoppy beers. There are a lot of breweries out there making not only tasty IPAs but amazing versions of helles lager, oatmeal stouts and barrel aged sours. So why then do IPAs continue their growth in popularity?
There’s Nothing Quite Like It
Much like the potency of cilantro, the big resinous bouquet of an IPA is often polarizing, but for those of us who enjoy these characteristics it’s an olfactory experience only really available from hop-forward beers. Hops have aroma with weight. While many Belgian beers have delightful fragrance or imperial
stouts have a mighty palate presence thanks to roasted malts and often high finishing gravity, IPA has managed both pungent aroma and body while still being fairly refreshing. The ability to be both boisterous and approachable is a conundrum and one solved by IPA. What makes this characteristic even more exciting is the hops geared toward IPA are constantly evolving, meaning even the biggest hater of a polarizing herb like cilantro and a previous IPA skeptic just might just find a beer in that category they now love.
While the fundamental process of brewing is thousands of years old, the great part about styles and the individual ingredients of beer is there are always new ones developing. IPA variants such as Red IPAs, Black IPA, New England IPA, and Citrus IPA have all popped up in recent years. We’ve seen so many amazing new hop varieties come out in the last decade that have made IPA vastly more approachable to new consumers. What was known for being “piney, dank and bitter” is now more often described as “tropical, citrusy, and complex.” People are more frequently looking at how gypsum or chloride in water affects body and hop expression. Hop processing tech has removed green matter from hops and made them far more potent and less vegetal. All these reasons are why IPA continues to be “new” in the eyes of the consumer and pushes the flavor contributions for a complex product often simply dubbed “IPA.”
The Rebel With A Cause
The modern-day IPA has always been a beer that pushed limits. Whether it was the original hop-forwardness of Pale Ales starting in the ‘80’s, new hop varieties showcasing unique flavors, or the general acceptance of more bitterness over the years, IPA has always been unapologetic for what it is and honest: it’s about the hops. It has never been about the bottom line, never been about dumbing down to reach a wider audience, and despite what large breweries might tell you, it’s never been easy to make. It’s also why IPA within the “craft” category is still the largest growing segment. Smaller breweries are pushing these limits and larger breweries are struggling to figure out how to brew these hop-forward beasts on their massive systems intended for watery fizzers. In other words, it will always be owned and “Totally Dominated” to borrow the phrase, by independent craft brewers. As this industry has now reached 6,000 of these breweries and growing it’s also why IPA as a style has continued to be more popular as well.
This is by no means a plea to start drinking IPA if you don’t like them, but as I just covered, there are a lot of reasons so many of us do! As I’ve talked about previously with NE IPA, some of these beers are juicy and irresistible, so as far as I’m concerned there’s never been a better time to try an IPA than right now.
Part of the reason for my absence in writing for awhile was because I was writing for work. A lot of the content I write about for work and here on my own site is driven by my interactions giving tours and talking with the public about beer. Someday I may seek permission to re-post these and take the time to collect more of my own photo content, but for now here’s some links to those articles.
Dissecting 3 Favorite Hop Varieties – This came about after hearing a lot of folks say that “all IPA tastes the same.” Much of my writing at work revolves around IPA and hoppy beers because that’s about 80% of what we produce, but if it weren’t apparent by my own personal writings, I friggin’ love the stuff.
Demystifying Hops and Bitterness aka “What Does Hoppy Really Mean?” – More hop breakdown explored here. As above, these type of questions come up a lot, even more often when I’m behind the bar. It’s fun to break things down in different ways, and was cool to see how we approach answering them differently than other breweries.
Summer Drinking: How to Keep Your Beer Fresh – A positive, somewhat lighthearted look at something I’m usually swearing about – not baking your beer.
Why We Still Homebrew – This is probably a topic I’ll revisit again in way more depth on this site, but was a fun chance to get some feedback from our brewers.
The “Haze Craze” has been totally upon us now for a few years. IPAs seeking out tropical aromas, low IBUs and a whole host of additions like oats and heavy hopping creating a turbulent appearance with many brewers taking it to the level of subcategories like “Milkshake IPA.” While my opinion on whether adding blueberries and lactose to a New England Style IPA is a good idea or not is irrelevant, the one big hangup I have is hearing people ask about “hazy IPAs” and thinking they’re missing the point. Haze should not be the most noteworthy aspect of this style of beer. I keep hearing stories about one local brewer who often has their amazingly aromatic, juicy IPA kegs rejected by bars because they’re “not hazy enough.” I cannot tell you how much that sentence makes me laugh out loud. But that’s where we’re at these days. So if not haze, what then should the “New England/Hazy IPA” Style be defined by?
Peach rings. Apricot. Straight up POG juice. And sure, while “dankness” is often achieved alongside all this, this style of beer offers insane levels of fruitiness that go unparalleled to any IPA I’ve had previously. What do we have to thank for this? Hop varieties like Mosaic, Citra and Ekuanot that explode with tropical and citrus characteristics. Southern Hemisphere hops like Nelson Sauvin, Galaxy and Motueka that showcase winey, exotic fruits with a waxy mouthfeel that doesn’t exist in our US hops. To me, the crux of where these fruit-bombs come together is in using yeasts that actually have a flavor and aroma impact. For years west coast brewers fell into line using clean, low-ester producing yeasts letting the hops shine. But given that these new hops showcase fruit, let those formerly shunned British yeasts do their thing! The fruit-forward esters are clearly playing a part in the overall olfactory experience that intermingles wonderfully with contemporary hops. And it’s not just the ingredients that make things click in NE IPA, it’s how they go in.
There are a lot of common brewing practices out there with the goal in mind to make “clean, clear beer” and if we all started following them rigorously we sure as hell wouldn’t have things like New England IPA. We’d also not be experiencing the unique hop flavors and aromas they provide. So ignoring the “rules” turns out to be a great idea. Take dry-hopping for example – it’s common practice to dry hop once fermentation has slowed down significantly. Part of this is practical (nobody wants to launch expensive hops and with it the liquid right out of the blow-off tube), but the other part is the worry that vigorous fermentation is going to also blow away a lot of aroma you could have kept if you waited. While people have been studying biotransformation of hops for years, I’d only heard of it within the last couple or so and NE IPA is a wonderful style that takes advantage of the fact that yeast help turn certain hop compounds into other wonderfully aromatic ones. Something that would not-likely occur if you waited for fermentation to arrest. A focus on hop aroma and flavor in these beers means adding more hops late in the process which also promotes haze. Knowing freshness is key often means less conditioning time and combined with less flocculant yeasts means more haze. Adding oatmeal to obtain body means more protein which means more haze (you see where I’m going with this). So by looking at aroma and flavor as the end product, you really have no choice to break the other common convention and that is clarity of the beer. So while haze is a by-product of a lot combined factors, what do I think is arguably the most important aspect of NE IPA?
Breweries keep adding the word “juicy” into descriptions for certain IPAs and for good reason. The plethora of fruits produced by the hops and yeast alone would probably be accurate, but when you focus on drinkability it takes the framework of IPA to another level. Lowering IBUs in a beer that has an already more approachable hop aroma character than your classic west coast IPA is a great way to introduce new comers to the style. The addition of oatmeal is helping to round out mouthfeel and fatten up lower abv beers. Throw in chloride water adjustments and suddenly you’ve got tropical, juicy goodness coming out the ears. If you want to dive deeper here, people like Scott Janish have done a much better/more intellectual job than I ever would of explaining this, but the point is we’re talking a much different water quality than the “put some gypsum in there” adjustments of typical west coast IPA. And as a result you get a beer completely unlike anything we’ve seen in a while.
Years ago while working as a full time bartender hops like Mosaic came into use and it helped open up patrons of mine who were completely anti-IPA to a whole new aroma and flavor profile in IPA. If I had styles like NE IPA then I feel like I could have converted IPA nay sayers left and right. As a twenty-something who grew up drinking grapefruity, pine resiny, cannabis-aroma laden IPAs on the west coast, I embrace the NE IPA style and what it’s helping create in new beers to its fullest. Some of my favorite beers last year were things from Great Notion, Claim 52 and luckily Trillium thanks to a tour guest at work. And while truthfully I wish people would leave the lactose and fruit out of IPA, I understand where they’re coming from in trying to create super round, fruit-forward IPA that is appealing. So though I highly encourage folks to get out there and taste the loveliness that is NE IPA, don’t forget that haze is the by-product of the juiciest IPA you may have ever had.
Edit – After writing this I came upon a blog from Josh Hare at Hops and Grain in Austin essentially hitting on similar thoughts. Neat that other people are thinking about this. You can read his article here
There was a point about 4 years ago where I was homebrewing every two weeks, had multiple batches of kombucha active and had started to play with water kefir and sauerkraut. My kitchen started to look like a biology lab. Needless to say I was very much into fermentation. And then life happened. Luckily I always had time for at least one batch of one ferment or another, but my time was limited with moving to a new state, finding and then working a full time beer job and raising two children. Passionately pursuing the ins and outs of fermentation was no longer a priority. Call it luck or intuition, but moving to Eugene, OR was a boon for someone as into microbes as I am. We have 2 homebrew shops, roughly 15 breweries, multiple distilleries, a world-class cider producer, an annual fermentation festival and a whole lot of people interested in all of the above. So while it took some time to shake out the larger life details, I can say with great pleasure that the urge to have fun with fermentation is back thanks to a few welcome additions. In part, the flame was lit by something spicy and new.
For years I had steered clear of Korean food under the impression that it was a bit of the fiery side for me to tolerate. Luckily in recent years having known more families willing to enlighten me I got exposed to a few tasty side dishes that kindled my curiosity for the funky stuff. Admittedly I watch a lot of Maangchi on YouTube and after watching her integrate kimchi and other fermentation into yet another video I figured it was about time to try a batch for myself. Other than a few confusing moments of trying to scale back the recipe size and also guess at how many pepper flakes to hold off things went really well. I like my cabbage well fermented so I did let it go considerably longer than she does, but all in all it wasn’t scary and I’ve been nibbling at it over the last few weeks to much delight. Using unfamiliar ingredients was enjoyable and reminded me to add foods I have on hand into products I had never really thought about before.
I’ve been a lover of Kombucha for years now, but I never really took to getting to creative about my addition of flavors. I’m usually happy without much else in it although I am partial to adding lime and ginger slices upon bottling. In regularly visiting small local markets, I noticed commercial Kombucha producers adding an array of seemingly out-there ingredients such as chamomile, lavender, turmeric and hops. Being a lover of IPA and realizing the small amount of hops I grow in my yard might work as a dry-hop turned out great in one batch. The herb garden we started last year provided a wonderful combo of mint and rosemary. Really what excited me was being able to walk out my door and start seeing (and tasting) homegrown fermentation creativity. The other thing that led to better and more frequent Kombucha is something I’d been meaning to do for years, but only recently felt the push to do – building a kegerator.
The Joys of Kegging
I’ve never hated bottling in the way that so many of my fellow homebrewers do. Perhaps it’s the love of seeing products from start to finish or the tangible feel of glass and the hiss of a well carbonated bottle being opened. All the romance aside, with the way my schedule and utter lack of time goes these days, I’ll reserve bottling for special occasions. I’ve been collecting used draft parts over the last two years knowing someday I’d have enough second hand soda kegs, spare regulators and other bits to throw something functional together. Realizing I could have homebrewed beer, kombucha, as well as packaging-free sparkling water at home was enough of a pull for me to seek out a deal on a chest freezer and finally put it all together. The amount of time I used to spend bottling homebrew and Kombucha really added up. Kegging takes a fraction of the time and takes far less floor space and setup. I was perpetually short on bottles, and given that I barely had time to brew, dumping any product due to lack of glass was a crime. It’s all this savings of time and space that has really been put back into experimentation and finding new techniques or products to make.
Because winter is thawing here, I’ve already got ideas going for what I can plant and have on hand in a few months to add to already existing ferments. Mostly some additional herbs to add to kombucha, a new variety of hop and possibly some vegetables to pickle. I’ve also gotten to homebrew considerably more recently and did my first lager. I am now plotting the next few months of beers to have on hand through seasons change. In the longer term, there’s a couple new-to-me ferments that I would like to take a crack at. The few real misos I’ve tasted have been mind-blowing, but something about working with koji is daunting. Someday I’ll get a proper miso and sake going, but until then, I’m just trying to keep the right amount of ferments on the counter going that won’t get my family to think I’ve lost it. While my temporary time away from frequent ferments was tough, I can say I’m glad the bug (really all the bugs) is back. Let me know in the comments what cool ferments you have going!
Hi! Just a quick update to let you all know I hope to resurrect this site from the dead. I’ve spent the last 2.5 years working at a brewery here in Eugene and haven’t needed this site in the way I intended, which is great! I’ve been writing for work as well and there’s a lot of content I’d like to publish that doesn’t make sense to do at work and I’d like to use this as an outlet. Sooner or later I’ll edit the site to reflect these changes as well as cross post some writing I’ve done for work. Talk to you soon!
“Relax, and have a home brew” – Charlie Papazian
Charlie has influenced my last few months here in Oregon for the better. Moving to Oregon, particularly Eugene, has made me consider and reconsider what I do on a daily basis in my beer career. Particularly with regards to my online presence, small as it may be. As it is, I have three or four articles mostly written that haven’t been published here because they either slam the public, or critique aspects of the industry and don’t really reflect (what I believe) is my holistic approach to this industry. I’ve been writing articles that go out within my home brew club, and have been putting together some presentations for the same, but I’m not attempting to gain traffic here by publishing outlandish articles simply to play devil’s advocate.
As a result I’ve been home brewing a lot, focusing more on trying to better understand the brewing process, and less on the industry side of things. I’ve been reading and re-reading books to help me through that process. Maybe I’ll put up an article on some literature that has really helped me thus far in the near future. In the meantime, I wanted to reinforce the fact that I use Twitter and Instagram frequently to put out little snippets here and there. Feel free to follow me on Twitter – Cascade_Kid, and Instagram – Cascade.Kid