SF Brewcraft Newsletter II

IF YOU WANT A BIG BEER FOR THE HOLIDAYS, NOW IS THE TIME IF YOU WANT IT AT IT’S BEST!

-BARLEY WINE
-IMPERIAL STOUT
-WEE HEAVY SCOTTISH ALE
-ENGLISH OLD ALE
-WASSAIL
-GRUET

WE SUGGEST YOU BREW A FEW LIGHTER ALES FOR SUMMER—YOU KNOW THE KIND THAT YOU SLAM ICE COLD ON A HOT DAY-GRIZ’S LAWNMOWER ALE IS PERFECT FOR THIS. ALSO TRY A PSEUDO PILSNER-(A PILS STYLE MADE WITH ALE YEAST).

ONE LAST CATEGORY OF BEER YOU MIGHT WANT TO CONSIDER IF YOU HAVE LAGERING FACILITIES IS A VIENNA STYLE LAGER (OKTOBERFEST). THESE MUST BE FERMENTED @50-55F AND LAGERED A MONTH OR TWO.

DON’T PANIC
IT”S ORGANIC…

-MANY OF YOU HAVE EXPRESSED AN INTEREST IN ALL GRAIN BREWING. WE WILL BE HAVING A PRELIMINARY ALL GRAIN BREWING CLASS SOON. CALL UP OR COME IN AND EXPRESS YOUR INTEREST AND WE WILL ARRANGE THE CLASS IN THE NEXT TWO WEEKS.

RECIPE OF THE MONTH

BURNING MAN SLAMMER ALE
PARTIAL MASH:

6LBS MALT EXTRACT
2LBS VIENNA MALT
1LB OATS
1/2 SPRUCE EXTRACT
1 OZ MT HOOD HOPS
1 OZ HALLERTAU HOPS
COOPER’S DRY OR DRY ENGLISH LIQUID YEAST

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Published in: on May 14, 2007 at 4:01 pm  Comments (2)  

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2 CommentsLeave a comment

  1. The recipe sounds really interesting. Or not. I have no idea. It may be enough for an advanced brewer to understand, but throwing a recipe out there with a cute name does nothing for me.

    It would be incredibly helpful to read a description about the kind of beer and taste of the beer your recipes will produce. Some of your descriptions online are pretty good. Some not.

    http://www.northernbrewer.com does a good job of describing their recipes.

    Along with the more info theme… I would like to learn more about the beer making process without having to immerse myself in a chemistry book, which is the sense I get from Griz. I can see how busy you guys in the store can be and you don’t always have time to shoot the breeze, but offering some info about what you are including in a recipe and why would certainly increase my curiosity about beer making, which would make me want to brew more = more business for you.

  2. Steve,

    Good to hear from you. I’ll try to address each of your concerns in order. I assume the recipe your referring to is the “Burning Man Slammer Ale”. The name itself refers to the event in the Nevada desert called Burning Man and “slammer” refers to a beer you drink ice cold when your hot. So it was not meant to be cute. Although I do get your point.
    Now to go on and describe this beer it’s simply a gold color ale that is lightly hopped with a slight tiny spruce flavor which is meant to be drunk ice cold and slammed down to quench your thirst. I don’t think there is much more to say to describe this beer.
    Now with your next concern this might be a touch more complex, I really don’t completely understand this thing about brewing chemistry. I try to avoid being over technical at all costs. Brewing is an art and a craft and thus it is something that develops over a long period of time. There are aspects of brewing that demand a “basic” knowledge of science nothing more than the average person could understand easily. For example, the fact that CO2 is heavier than air is important for any brewer to know and is really not that complex. Sometimes I do mention aerobic and anaerobic with O2 and without O2 respectively because a grasp of this concept is to us probably the single most important concept you can understand that will allow you to make a clean beer without an after taste and it’s really not a complex concept. If at any time you’re here and asking a question if something is unclear please by all means let us know and we will back up and put it in different terms for you to understand. We will do this happily and without judgement. There are somedays when it’s not busy in here which is on weekdays between 2pm and 4 pm At these times we can give you our undivided attention and happily so. Also every Monday night at 6pm we give an depth “free” brewing class that puts the whole enchilada in perspective including how to sanitize in 10min or less, etc. etc. etc.
    Also you can always call us at 415 751 9338 anytime during store hours and we would be happy to answer questions that way. We truly have a desire and want to make this process accessible and fun for every one.
    Thnak you for your feedback.

    Cheers!
    Griz


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