Back in Action

So after a long–far too long–break, I’m back to getting this thing off the ground and giving the Chicago brews, news and reviews that were completely non-existent without me.

First big news: I successfully brewed a batch of Imperial Pale Ale in late October 2011. Ok, it was from a kit, but it was a big first step and a rousing success.

The first pint of my first homebrew. Delicious.

On deck for the rest of 2012:

I’ve set an aggressive goal of two home brews per month, with some original recipes coming out in October. I’ll be sure to post some notes/ideas/and results here.

Two impending brewery tours: Half Acre in Chicago (which I’ve been waiting for since last February when I made a free tour reservation), and Sun King in Indianapolis. Both should be fun times.

Other than that, I’m working on a long term plan involving this hobby of mine, but no reason to go into details yet.

I’ll also be keeping up with beer industry news and events throughout Chicago.

So here’s to many future posts. Cheers.

Review: SweetWater Blue

Overall: 6.5

So, wandering through a Knoxville grocery store, I came across Sweetwater Blue.This brew hails from Hot-lanta, Georgia, and is one of the more interesting combinations I’ve seen, beer and blueberries. The attempt is far better than the execution. The nose is definitely blueberries, and you can detect a hint of that in the finish of what is otherwise a disappointing light ale. Still, this may be a good brew for the summer, especially for fans of Leinenkugel’s many flavor-enhanced beers.

I bought this in Knoxville in an attempt to connect with the south a bit. It isn’t a bad concept, but needs some refining. I don’t like my beer with “natural flavors” added after the fact, but if I have to, this is how I’d want it done.

I never got a chance to pour it, so I don’t know much about the head, color, etc., but hopefully you can forgive me a truncated review.

Knoxville, Tennesse = the huge disappointment

I’m in Knoxville, Tenn. at the moment, volunteering for what looks like it will be a very fun event.

The T is for Tom. The hat is because it's a bajillion degrees out.

Unfortunately, there is not a brewery to be seen in the vicinity. The closest thing is a small collection of brewpubs called Smokey Mountain Restaurant and Brewery, and while I don’t want to seem ungrateful, would it kill a city of almost 200,000 people to branch out and get more creative with it’s drinking?

I’ll be heading to Smokey Mountain sometime this week. I’ll also be on the lookout for some Tennesse brews from the few local breweries around. Reviews and previews to come.

Chicago Beer Tax hike

Talk about kicking us when we’re down.

In the midst of the economic crisis, the Illiniois legislature is proposing a 2.6 cents per six-pack tax increase on beer sales, The Sun-Times reports.

The state wants to boost revenue to pay for a “multibillion dollar construction program.” 

Why doesn’t the state try to raise money by taxing soda? This idea is being floated in the U.S. Senate now, and it seems a bit more fair than increasing what is already an 18.5 cents state tax per gallon on beer. Chicago residents have it even rougher, as the beer tax per gallon is $0.16, and $0.06 in Cook county. 

There may be some sort of protest against a soda tax though:

The Great Brewing Adventure, Hour 21

Well, the beer is looking ok… but I’m worried I killed the yeast when I put it into the fermentor. Yeast has needs, apparently, and I am just not the person to supply those.

Basically, after my happier post last night, I proceeded to take the advice of two of the three instruction books I had for the beer brewing and did not chill the wort before pouring it into the fermentor (plastic bucket)  filled with cold water. Some poeple suggest chiling the wort to 70 degrees before mixing with the rest of the water, but I didn’t want to wait, thinking the cold water would insta-cool the wort.

Turns out, it doesn’t.

Read the rest of this entry »

The Great Brewing Adventure, The Brew (preview)

Tonight has been a very successful evening of brewing at home.  I was told it was about as easy as following directions and I haven’t been disappointed.

I bought Charlie Papazian‘s (@CharliePapazian) book The Complete Joy of Home Brewing (CJHB): Fully Revised and Updated 3rd Edition to help me with this quest. It’s been invaluable. Charlie does a fantastic job of helping you understand the steps as a beginner. The book grows with you, with intermediate steps and tons of recipies for advanced brewers. I’m sure I’ll be trying some of them as I get a better grip on the whole process. (Who knows? Maybe that will be Part  II of the Great Brewing Adventure: Brewing through CJHB.

Anyway, I’ll have some video of my brewing tomorrow or Thursday. I’m excited to start drinking this already. The wort smells amazing.

The Great Brewing Adventure, The First Setback

Some things to think about when planning to make beer:

1) Don’t assume the biggest culdron you have is the required 12-quart minimum to start brewing wort. I found out mine is only 8-quarts, and what was going to be a fun night of brewing has turned into a sad night of staring at my brewing equiptment until the Brew and Grow opens tomorrow.

Assumptions make an ass out of you and me.

Read the rest of this entry »

Interview: Jonathan Cutler, Piece Brewery and Pizzeria

Tuesday, I took the time to get aquainted with Jonathan Cutler, the brewer at Piece Brewery and Pizzeria in Wicker Park.

Just a man and his tank.

Cutler’s been the brewer at Piece since they opened in 2001 and lost no time in creating great beer, winning bronze and silver medals at the World Beer Cup in 2002.

As Cutler explains, his path to becoming a pub brewer began when he and his college friends began brewing during “my 5th year of a 7 year undergrad.” It was shortly after he began to think his future could be in brewing:

Cutler speaks about his move from regular college to beer college.

Being the first brewer at a new pub has some unique challenges, including figuring out what the house beers should be.  Cutler learned to give the people what they want:

Cutler talks about the house beers.

Finally for all of us starting down the path to home brewing, I asked him if he had any advice:

Cutler gives advice on home brewing.

Piece itself is definitely worth a look. Imagine trendy-pizzeria meets tiny (by beer-hall standards) beer-hall and you get an idea. Between 7-9 of Cutler’s creations are on tap at any point during the year, so chances are you’ll find a style you like.

CBS First Thursday Update

For all beer-lovers and home brewers heading to Chicago Beer Society’s First Thursday this week, be prepared for some bad beer.

This month, CBS is testing “off-flavor” (aka, crappy) beers. Seems strange, but trying something not-quite-award-winning might just help your palate and improve your judgment.

So go and enjoy some off-flavor, followed by an on flavor like the Bourbon County Stout or 312.

The group’s getting together at 8pm Thursday at the Clyborn Goose Island.

The Great Brewing Adventure, The Purchase

Finally, I can start making delicious beer

So it begins. Thanks to the crew at Brew & Grow for helping me find the equipment. I should be pumping out Weizenbier (as the label calls it) sometime this week.