Last weekend I went to the German American Festival (GAF) in Toldeo, Ohio. I was there to drink beer and throw rocks.
The drinking beer makes sense, that’s what we do at Big Orca. There were several beers to choose from too. By my guess there was at least 20 or 30 authentic German beers to try, even several I had never had or heard of. Prices were okay, but they were on a ticket system. Buy a handful of tickets for $20 and make it rain like you’re throwing monopoly money. It did make the beer lines faster when no one needed to make change or use one of those bullshit ipad kiosks, but it was hard to keep track of how much funny money you were spending.
But whats up with the rocks? El Gordo was Steinstossen. From the GAF website: Steinstossen (stone throwing) is a typical Swiss alpine sport that is a leading attraction at festivals in Switzerland, but seldom seen at festivals in the United States. Contestants in the Men’s division of the Steinstossen hurl a huge stone weighing 138 pounds during two-hour periods beginning at 3:00 on Saturday and Sunday. Contestants begin on a 20 foot runway, hurling the rock into a 4 inch deep sand pit.
That’s me launching a big ass heavy rock. I unfortunately couldn’t bring Big Orca the glory of winning the event, but I did well enough to get into the top 10. Not bad for a first try, but I’ll be back next year to do better.
The hops are taking over. In my earlier post, I shared my concern for their health.
They have gone from this:
I’m proud of my farming skills, but also worried that mass at the top might start talking to me like Little Shop of Horrors. Who knew hops would grow so well in PA?
Close up of the vines
So the verdict is in — my beer sucks. It’s been a while since the last post, but I was holding out in hope of a miracle and sure enough I didn’t get one. I’d love to stop the post now because there’s nothing to be proud about, but instead, I’m going to show you a glorious pic of the brew and analyze what I think might have happened.
Perfect head, Perfect color, not so perfect taste.
So as you can see above, the beer actually looks pretty tasty in a cup. The problem is, the initial smell after popping the bottle cap is what I imagine raccoon urine would smell like. The smell is so off-putting it pretty much destroys the rest of the experience. Once you gain the courage to take a sip it actually has a solid body to it. The flavor is there in the middle but then aftertaste brings you back to reality. Imagine sucking on a mouthful of the pith of an orange and that about sums up the aftertaste of my stellar brew. This probably spawns from the fact I put an entire ounce of tangerine peel and coriander seeds at flameout for a 3 gallon batch of beer.
Stone has an excellent write-up on one of their vertical epic ales that they brewed with tangerine peels. They detail the roadmap on how to properly brew a beer with spices. I probably should’ve done a bit more research before I decided to throw all the spices in my brew pot. I learned my lesson the hard way but that’s why I’m writing this post so you guys don’t make the same errors. Mistakes were made, lessons were learned, but one thing still hasn’t changed, I love brewing beer. El Gordo and I are going to test our home brew skills this weekend so stay tuned for what’s coming up next.
Inspiration for a new beer can come from anywhere. Like standing at the Cuban food stall waiting on my sandwich to grill and noticing that they make fresh squeezed cane juice. Now I’ve brewed with sugar cane before, making a beer inspired by time with my grandfather in Florida, but that was with cane syrup. This was fresh juice that was pressed right in front of you. A light bulb went off and I told the guy I would be back tomorrow for alot of juice.
This guy was doing some serious work on the sugar cane press.
The next day I showed up with 2 growlers and I got a pretty decent bulk rate on a half gallon. For about the next 20 minutes I ate a delicious empanada and watched the guy blow through about 30 stalks of cane with his press.
The plan to get this to work in a beer was simple. Sugar cane juice tastes like really fresh sugar water with a hint of a grassy something going on. I wanted to play on this odd flavor, so I used Sorachi Ace and Saaz hops. These hops have herbal, grassy even lemon dill flavors. I thought they would work well with the fresh light flavors of the cane juice.
The simple sugars in the cane juice made the yeast go crazy.
The rest of the beer was a basic extract recipe of half pilsen malt extract and half wheat extract. The cane juice was added in the last 10 minutes of the boil to kill any yeast but prevent any of the aromas and flavors from cooking off. This was finished with an East Coast ale yeast.
Finally, if this beer is good, I would like to make a sugar cane wine next. Doing research to see if anyone else had done a similar beer as I was trying, I found an article on Smithsonian. The writer went looking for sugar cane wine in Ecuador. He didn’t find exactly what he was looking for, but made his own. I think it will be my next experimental fermentation.
A good friend of Big Orca was visiting this past week from Nebraska. He is usually a whiskey drinker but tagged along with us to Monk’s Cafe in Philly. He tried a lot of beers and didn’t like any until he had a Tartare Rouge from Bear Republic. Several sour beers later, he was sold. He was a sour beer guy.
Now that he was a beer guy, I convinced him to brew with me. I wanted to do something he would enjoy and came up with the follow three things. It should be sour, it would have corn in it and it needed to be red. Why red? Because he is a huge Nebraska football fan.
So here is the break down of what makes a “Herbie’s Sour Red Corn Hooch”.
- Berliner weisse yeast
- Beets for that Nebraska red color
- Flaked corn
The above was combined with Pilsen extract for the bulk of our wort. The corn was mashed with 2 row and the beets were simmered separately and added in the last 10 minutes of the boil. Some light hopping with German smarsgard hops rounds it out.
The wort came out dark brown but once the trub settled out in the fermenter it ended up nice and red. I’ll let this beer sour for a few months and it should be ready for Nebraska games this fall.
So grilling out and drinking this memorial day, a neighbor brought over a voodoo doughnut beer for me. I wrote about these beers before when I had the bacon maple version. Like I wrote in that post, voodoo doughnut are famous for the voodoo doll doughnut that has raspberry filling blood and a pretzel stick pin through it’s heart. This is Rogues interpretation of that very doughnut. This one is way more drinkable than the bacon maple one. I really liked this version and most of the people who tried it with me agreed. These are fun beers and I thought it was worth a share.
So this spring a couple of big things happened with my home brewing. I am working towards a functioning kegerator setup and I planted some hops.
Lets start with the expansion into both growing hops and urban farming. I live in the city and have a very small space to grow anything. Fortunately the back yard I have gets plenty of light and I have some decent soil if the size of my neighbors flower bushes each summer are any indication. Im hoping for the best with what I have to work with. I purchased 2 nugget hop rhizomes from Lancaster Homebrew and they arrived alive and with little green nubbins ready to sprout. I planted them in small enclosures to keep out any rabbits.
Can’t stop a determined rabbit
I don’t know it rabbits eat hops, but they spend a lot of time in my yard and I figured it couldn’t hurt. However, something did get into one of them and snap off the top of one of my sprouts. I’m really hoping it didn’t kill it.
Temporary hop trellis
To give them something to grow on, I ran some string down from a 10 ft. electric conduit pipe. This is a temp solution until I see if they actually grow. If they establish themselves, next yearI will most likely need something higher than 10 ft.
red headed keg
Expect more posts with updates on my urban hop farming and their progress. But, now lets talk about kegging beers. As soon as you bottle your second batch of homebrew you already start making plans and saving money to do it, because as El Rojo told us, bottling sucks. The plan is to have a kegerator built in the next couple of weeks. Already received some kegs and various other parts, just need a freezer. The place that I ordered my kegs from must have known we have a token red-head at Big Orca and sent me a red-headed keg.
The good — My Belgian Wit a.k.a. The Belgian Dip is bottled. The bad – I had to bottle it. Going through the motions of bottling for the first time in a while made me realize just how much it sucks to do so. It’s never fun when your counter looks like this:
And has to end up looking like this:
Going through the motions made me desperate for a sweet keg kit. It would be fantastic if I could just pour my beer into a freshly cleaned keg and be drinking my beer the same night. Instead, I now sit and wait. The initial taste was a little too bitter. There’s a good chance I might have put too much tangerine peel into the wort. But the optimist in me sees myself holding a nice frosty beer with subtle hints of tangerine and coriander on a beautiful spring day. Until then, check back for some random beer reviews and any other trouble El Gordo and I might get ourselves into.
That’s right folks, long live Big Orca. I thought the first comeback post of mine should be about what started El Gordo’s and I’s brain child in the first place — beer. Tomorrow I’ll be bottling what I hope to be one damn delicious Belgian Wit. Since I have limited space to brew, I’m currently doing 3 gallon batches. I wanted a nice summer brew that would be on par with one of my favorite brewing companies in the world. But let’s be honest, my first attempt will be nowhere close to what those guys can do but no one said I can’t give it a shot.
I took a quick trip over to my local brew store in Columbia. Fantastic brew store if you live in the Baltimore/D.C. area. Instead of bringing a recipe in mind I decided to let the ingredients speak to me in the store. After a quick walk around the back of the store, I had my mind made up, I wanted a nice summer brew with some special ingredients. This is what I walked out with:
I had the pleasure of brewing the beer with my boy Dave and soon to be Big Orca writer El Palo. After a 45 minute steep of the grains around 165 degrees, we brought the beer up to a boil. On initial boil I tossed in .5oz of Mosaic hops and then another .5oz at 3o mins. 10 mins before the end of the 60 minute boil I pitched a 1/2 pound of candi belgian sugar and then threw in the tangerine peels and coriander on flame out. This is the result:
Beer looks pretty wild.
So it’s been two weeks and it’s time to bottle. Can’t wait to see how this brew turns out in a couple more. Hopefully I can make Allagash proud. Stay tuned for updates on how the brew turned out and I can’t wait to see what the future holds for Big Orca.