HolzBrew Breakfast Stout

I just recently kegged a breakfast stout, brewed about six weeks ago. The reason for deeming this the breakfast stout is because I used oats, maple syrup, and organic espresso in the recipe. The oats were steeped prior to the boil in order to add a fuller velvety mouthfeel. The maple syrup was added during secondary in hopes of imparting some maple notes. I knew I wanted to add espresso to this brew, but I wasn't sure how to go about it. After research various methods (cold extraction, steeping, etc.) I decided to add 3 oz. of cracked espresso beans to the secondary fermentation just 24 hours before kegging.

I brought some of this new libation into the office this week to get feedback from a group of folks that like their coffee. To my delight I think it was pretty well received. Everyone commented on the big fresh upfront espresso flavor. The one element of the brew that I don't think shines through is the maple. I only used 24 oz. and I have read that amounts up to a gallon are frequently needed in order to shine in a dark grain beverage such as a stout. The great thing about this brew is that despite the size of my average brew this one weighs in at a fairly modest 5.3% ABV, which should make it a good option for the upcoming tailgate season.

-HolzBrew

A Pleasant Surprise: Ruddy Duck Brewery

The wife and I were looking for a day trip on Sunday and decided on a jaunt down to Solomons Island, MD. Before we left the house we did a quick check on the Solomons Chamber of Commerce website and noticed that there was a local winery, aptly named the Solomons Island Winery. Now, we aren't big wine drinkers, but it sounded like a nice thing for us to do together. The winery was located about 10 miles outside of Solomons. Now the website reads, "Located on 15 acres just north of Solomons Island in southern Calvert County Maryland..." This quote led me to believe that the winery actually grew grapes on premises. After carefully plotting our way there, we pulled onto Monticello Road off Rt. 4 and wound our way back into the woods following signs to the winery. At one point as we were driving through the woody lot Meg said, "I hate these little wineries that are hard to find, at least breweries are located right on the road." Which ended up being a foreshadowing comment. Well we found the "winery", which was actually someone's house. We walked around to the backyard and found the entrance to the "winery." There was 6 of us there for the tasting and that was probably two too many people to fit in the sampling room. We tried several things, both white and red, sweet and dry and really did not enjoy any of the wines. The lady running the tasting informed us that they buy grape juice just ferment it on premises. We politely purchased a bottle of white and peeled wheel out of there throw rocks all the way to Rt.4.

Now, here is where it gets good. As we were waiting for a break in the traffic in order to pull onto Rt. 4, Meg and I saw across the road a grain silo sticking out the top of a building and we were pretty certain that we just spotted a brewpub and noted it for the return trip. We then proceeded to spend some time in Solomons touring around and eating lunch.

On the return trip we pulled into where we thought we spotted a brewpub and sure enough we sat there staring at the Ruddy Duck Brewery. We managed a pair of seats at the bar and were approached by Jay the barkeep. He informed us that they had six of there own house brewed beers and I another six guest beers on tap as well. We asked for the flight of six sampler, in order to taste their full spectrum of beers and I'm glad we did. Most were really great, the six included a wit, a pale ale, an IPA, a porter, a trippel, and a golden ale. Probably the only one that was unremarkable was the golden ale, but I feel that is pretty typical for the style. After making short work of our flight, we each moved onto a pint. I went with the IPA which was very bright with citrus hop flavor. Meg choose the Wit, which is saying quite a lot, because she has a general aversion to anything brewed with wheat. We talked more with the barkeep and he informed us that the Ruddy Duck just opened in June and that in the last few weeks the place was really coming into its own. I inquired about the brewer and he said it was a guy named Jonathan who had 15 years of experience brewing in the DC area including brewing at Sweetwater Tavern.

We paid the bill and headed back to the big City, but we both agreed that another trip down to the duck for dinner might be in our near future.

Gotta love a pleasant surprise,

HolzBrew

The End of Summer 2009

I hope you enjoyed it, because its over. I know you're looking at the 10 day weather forecast and thinking to yourself that this HolzBrew guy doesn't know what the hell he is talking about, but let's face it folks Oktoberfests are just starting to hit the shelves here in DC and that is a clear signal fall is fast approaching. According to last year's post it looks like summer 2008 ended on Thursday August 14 at 7:15 am. Wow, the summer just keeps getting shorter and shorter. What can I say? How does global warming factor into all of this? Is the Obama administration to blame?

A lot of folks get up in arms when they see 'fests on the shelf before September. Frankly, I for one will not let this get me down. Here's the good news, tonight I sampled 4 Oktoberfests, each wonderful in their own way: Spaten, HofBrau, Weihenstephaner, and Hacker Pschorr, rolls off the tongue. I decided upon a six pack of the Hacker Pschorr. Pretty good stuff again this year. I will withhold a review until I taste a few more this season and can accurately compare them. The one Oktoberfest that I dream about at night, Left Hand, has not yet hit the shelves here in the NOVA area. I can't wait for it.

The taste of Oktoberfest ensures that football and tailgating season are right around the corner. Nothing complements a bratwurst better than an Oktoberfest. Expectations are set high this year as the Hokies are ranked highly in the preseason. And the Hokies have decided to start the season off with a bang by opening against Alabama on September 5th.

Mandatory link to the 2003 VT-Miami Enter Sandman Entrance, click here.

Damn! I love the fall.

-HolzBrew

Rye or Die

The Ruff Ryders! (What!?!) The Ruff Ryders! (repeat 4 times)

Unfortunately this post will not be about the classic (too far?) 1999 single released by the Ruff Ryders (ah yes, senior year of high school was fun).

Rye, a frequently overlooked grain that has been gaining acceptance in the craft brewing scene. Mention rye and the average person thinks of dense and flavorful bread, crispy crackers and various types of distilled spirits. Rye's ability to thrive in poor soil conditions and cold temperatures has made it a staple in the northern climate zones. Rye has long been associated with beers from Scandinavia, Germany, and Russia.

I personally enjoy rye as a fermentable agent. Rye lends a light, dry, spicy taste to a beer. In the last 5 or 6 years some American craft brewers have taken to brewing hoppy beers with rye. Bear Republic is well known for their Hop Rod Rye IPA. Terrapin Brewing makes a fantastic Rye Pale Ale as well as a big 'ole DIPA dubbed Rye Squared.

Well I experimented with rye last year when I brewed up a continuously hopped IPA named Kelly's R.I.P.A. The comments I received on that beer were largely complementary. About five weeks ago I decided to brew up a rye pale ale. I based it largely on a pale ale I brewed last year. Recipe as follows:

Minimash @ 156 F
-3 lbs. Rye Malt
-1 lbs. German Munich Malt
-.25 lbs. Special B (Super Secret Ingredient, now revealed)

Boil for 60 mins

-5.5 lbs. of extra light DME
-1 oz. of Summit Hops @ 60
-1 oz. of Cascade Hops @ 20
-1 oz. of Summit Hops @ 20
-1 oz. of Cascade Hops @ 0
-1 oz. of Cascade Hops for dry hop in secondary

Yeast - Safale US-05

OG - 1.058
FG - 1.010

ABV - 6.3%

The ABV came out a little higher than I planned, I was shooting for ABV at about 5.8%, but the wort boiled down faster than anticipated and I wound up with less liquid, thus making it more dense.

I kegged and bottled (split the batch) this last week, but unfortunately I haven't had much opportunity to review it so far. The tasting I did over the course of kegging was pretty enjoyable.

Live and let rye,

HolzBrew

DIPA Battle Royale

Double IPA ("DIPA") or Imperial IPA ("IIPA"), whichever you fancy, has become the crown jewel of the craft brewer. The DIPA allows the brewer to showcase his (or her) hop and malt prowess to the max. DIPAs typically have alcohol content in excess of 8% by volume. International Bittering Units (general measure of a beer's bitterness, although there is some controversy on how IBUs should be calculated) are very high, 70+ are typical for the style. The "imperial" reference in the latter name for this style is most likely a tip of the hat to the Russian "Imperial" Stout, a significantly stronger version of the English Stout.

This truly American invention, most likely started in San Diego - generally most people recognize that the first DIPA (at least the first commercial DIPA) was brewed in 1994 by Vinnie Cilurzo of the Blind Pig Brewing Company (currently the owner of Russian River Brewing!). Cilurzo claims he "accidentally" created the style by adding 50% too much malt to his mash tun. He then "corrected" this mistake by adding 100% more hops.

Some argue that many of the stronger DIPAs could be alternately classified as American barleywines or even, dare I say, a Triple IPA ("TIPA"). As a relatively new style, it is still being determined. It is currently one of the fastest growing styles in the craft beer industry.

In the last two weeks I had the pleasure of trying three new (at least they were new to me) DIPAs.

Ohhh it's on!

Dogfish Head Burton Baton

In this corner the east coast king of hops, Dogfish Head. Most everyone in this area is familiar with Dogfish and their portfolio of adventurous beers. Dogfish can claim at least 3 different DIPAs in their "regular" rotation of beers: 90 minute IPA, 120 minute IPA (although if you are going to have a TIPA category, this one would fit the bill), and Burton Baton.

Burton Baton as described by DFH is, "a blend of oak-aged English strong ale and our 90 Minute I.P.A." First, this beer is quite difficult to find, I had been looking for it for close to a year. Well having a wife who works at a beer store has its perks. Mrs. HolzBrew was able to pick us up two bottles of this last week, after Norm's received all of two cases from the distributor. It weighs in at a strong 10% ABV.

Look: Hazy amber with a moderate lining of off-white lace. Absolutely sticks to the side of the glass.

Smell: Aroma is noticeably oaky and woody, with a sweet, malty aroma. The hops are herbal and blend well with the oaky aroma, but not overly hop pungent as some DIPAs can be.

Drink: Citrusy, spicy, and earthy hop flavor, but no over the top hoppiness. Lots of maltiness, tons of sticky sweet caramel flavor. A little oakiness towards the end. Despite the high ABV level there is very little in the way of noticeable alcohol astringency.

Overall Grade: I thought this was a pretty cool beer. I guess my only critique was that it was a little too sweet, making it difficult to ever drink more than one per evening. Good stuff from a great brewer, I give it an B+ overall.


Stone 13th Anniversary Ale

In this corner, the west coast king of trash talk, Stone Brewing Company. A lot of people know Stone from their Arrogant Bastard Ales as well as their incredible IPA and regular year round DIPA offering, Stone Ruination. Multiple times Mrs. HolzBrew has claimed that Stone makes hands down the best American IPA on the market, this coming from a woman who knows her hops is no distinction to be taken lightly. Well every year Stone releases an anniversary ale and wouldn't you know they decided to go big this year to declare that they have finally become a teenager. As described by Stone, "Stone 13th Anniversary Ale has 4.5 lbs of hops per barrel-more hops per barrel than any beer Stone has ever brewed." Impressive to say the least. (Note: Technically Stone is calling this an Imperial Red, I'm not sure there is much of a significant difference and I thought it was close enough to a DIPA to be included in this competition.) 9.5% ABV.

Look: Pours up a deep red, but completely clear, no haze whatsoever. I'm always impressed at how clear Stone beers are. Thick ring of head.

Smell: Citrusy, grapefruit and piney hoppiness. Additionally, the malt is also there with caramel, and toffee aroma. Smells awesome.

Drink: Big citrus flavors come out in the front, a little oily. Then very malty flavors through the middle, toffee and caramel like flavor. Finishes noticeably bitter but not brutally bitter. Complex and very balanced.

Overall Grade: Pretty Awesome! If you can find it on the shelves and you like hops, pick it up. Overall Grade A-.

He'Brew Bittersweet Lenny's R.I.P.A.

In this corner the King of the Jews, He'Brew Brewing. I can't remember if I have tried this one before. But lucky me they had it on tap two weeks ago at Galaxy Hut in Clarendon. He'Brew makes some pretty good stuff, I reviewed their Jewbelation 12 back around Christmas (or more appropriately Hanukkah), and loved it. I actually believe they are a contract brewer and a lot of their stuff is brewed by Anderson Valley. You gotta love a brewer with a sense of humor though. I believe this one is dedicated to the late Lenny Bruce. Another big one at 10% ABV.

Look: Pours a very copper color. Topped healthy and thick, off-white foam head with great retention.

Smell: Piney and resiny hop nose with some slightly peppery notes most likely form the rye. Aroma also is sweet maltiness with caramel and even some tropical fruit in there.

Drink: A very dense chewy and creamy mouthfeel. The taste is malty no doubt with lot of syrupy fruit flavor and caramel, and toffee notes. Huge hop flavor of grapefruit, orange, and a spicy pine. A little noticeable alcoholic heat on this one , but it complements the spiciness of the rye and bready flavors quite well.

Overall Grade: This beer is straight baller. Crazy delicious like Mr. Pibb and Red Vines. A+++.


Well, it was a great battle, but my favorite DIPA of these three has to be the He'Brew Bittersweet Lenny's R.I.P.A.. Quite honestly if you are a self described hophead you'll love all three of these.

Keep it DIPA, IIPA, or TIPA,

HolzBrew

A Night of Debauchery

Ahhh yes, we all have our guilty pleasures. And sometimes we take it to the excess. Well, the wife has girls night tonight and I was left all on my lonesome. What's a fella to do? Indulge in temptation!

Knowing that I would be left to my own devices I swung by ... KFC on my way home. That's right HolzBrew, a man with such a sophisticated palate, secretly loves mass produced fried chicken. As I was near Norm's Beer and Wine, I stopped in to pick up some beer to accompany my bucket-o-sin. After informing Jeff, one of Norm's finest lieutenants, of my intentions he vehemently recommended Rogue's Dad's Little Helper Malt Liquor. I admit to have fallin' way too easily.

How does it end? Well the Colonel never disappoints (perhaps its his high ranking military title). First, don't be deceived by the measly three pieces of fried chicken you see served up above. I managed 7 pieces and that did not include any wings. I suspect my stomach won't be thanking me in the morning. But what about the beer? Well its a malt liquor, and it bought back some suppressed memories from college that's for sure. But here is a review for heaven's sake:

Look: Poured with some bubble bath style (sudsy) white head that faded expeditiously. Straight yellow in color.

Smell: Aroma of grainy malt. I detect some corn in the background and a slight note of ethanol.

Drink: Upfront sweet taste, just enough hops to keep the malt from being overwhelmingly cloying. Graininess and alcohol presence are showcased to say the least. Finishes sweet.

Overall: C

As far as malt liquor goes I guess this is the best I've ever had, but that's not saying too much. It served its purpose as a redneck accompaniment to my fried chicken. But I believe the shelf price was $5.99 for the 22oz. bottle, there are so many better choices in the same tax bracket.

Keep it greasy and malted,

HolzBrew

Northern Virginia to Get New Brewery!

This information came straight from Beer Advocate, I take no credit.

http://beeradvocate.com/forum/read/2125150

From the post:

"Matt Hagerman and Favio Garcia, formerly brewers for Ashburn VA's Old Dominion Brewing Company are planning a fourth quarter 2009 opening of a new Brewery in Ashburn. M.A. Hagerman Brewing Company..."

and

"The Company will house two distinct brands: Rhino Chasers™ Brewing Company and later, Catoctin Brewing Company."

and

"Hagerman and Garcia are in negotiations for a local space, and they are actively raising funding from local investors by selling company membership interests through a private placement offering."


Always great news to hear new breweries opening in the area. The DC area is somewhat under saturated with local brewing in my opinion. I wonder if these guys would be up for a contract brewing deal with yours truly, to get the HolzBrew brand off the ground. Things that make you go, hmmmmmm.


-HolzBrew