Jesse Folk, one of the moderators from the Greater Cincinnati Craft Beer Society, joined me at MadTree last night with their Head of Barrel Aging, Simon Kretchik, to talk all things Funk Day 2017 (this … Continue reading Live from MadTree for Funk Day 2017 with Greater Cincinnati Craft Beer Society
Barrel aging beer is all the rage these days, resulting in some of the most sought after beers in America. But it’s not quite as easy as getting a barrel and dumping beer in it. Luckily, Wood & Beer: A Brewer’s Guide By Dick Cantwell & Peter Bouckaert (buy it on Amazon) is here to walk you through everything, and I mean everything, there is to learn about barrels.
[Ed. Note: This is a guest post from Jhon Campbell a.k.a The Wandering Beerd. Jhon’s a longtime homebrewer who wants to get into blogging so I offered to help him out. For more info on anything here you can email him at email@example.com. If you’d like to write about beer or homebrewing then email me at Tom@QueenCityDrinks.com]
In brewing, I have found that some people put too much focus on what one can’t do and not enough focus placed on what one can do. It is through this blog that I intend to attempt to share my experimentation with all things strange and unusual. With that said let us begin our journey together with one of my recent experiments.
Today is World Book Day. Usually, I loathe these types of events like National Sibling Day, Record Store Day, or [Insert beer style here] day. Books hold a special place in my heart, and I fear too many people lack reverence for the written word. I decided long ago to make talking about books a part of this blog, so I’m pulling eight great alcohol books for you to pick up and start reading on World Book Day!
American Sour Beers is a new book coming out next week from the premier sour homebrew blogger, Michael Tonsmeire. Michael began the road to this book with his blog The Mad Fermentationist. I was constantly referred to his blog when I began looking into brewing my first sour. He’s had one of the best blogs about all things sour for years, so I’m very excited for this book.
Here’s the publisher’s blurb with my thoughts after the jump:
One of the most exciting and dynamic segments of today’s craft brewing scene , American-brewed sour beers are designed intentionally to be tart and may be inoculated with souring bacteria, fermented with wild yeast or fruit, aged in barrels or blended with younger beer. Craft brewers and homebrewers have adapted traditional European techniques to create some of the world’s most distinctive and experimental styles. This book details the wide array of processes and ingredients in American sour beer production, with actionable advice for each stage of the process. Inspiration, education and practical applications for brewers of all levels are provided by some of the country’s best known sour beer brewers.
Yesterday Jackie O’s Pub & Brewery had one of their bottle releases and I finally made the trip over to Athens to check it out. Luckily I was also able to talk to head brewer Brad Clark for a few minutes about the process. First a bit about Jackie O’s. There was originally a small brewpub in Athens named O’Hooley’s that went under and was resurrected as Jackie O’s in 2005. For the past 8 years they’ve been serving the students of OU fantastic draft beers and for the past 5 they’ve been doing these bottle releases 3 to 4 times a year.
Starting last August new cans of their beer started to appear across Ohio. Mystic Mama, Firefly, Chomolungma, and Hop Ryot (just released last week) are all delicious beers and will soon be joined by cans of Razz Wheat. However these beers only represent the tip of the iceberg of awesome that is Jackie O’s beer.
The next level of that iceberg can sometimes be found on draft around Cincinnati but is mainly only available on draft at Jackie O’s brew pub and public house (a restaurant right next to the brew pub). These bottle releases reveal a large chunk of their awesomeness with amazing sours and astounding barrel aging.
I love sour beers, and I love homebrewing. Makes sense that I’d combine the two and brew some sour beers, right? It sounded so simple. The third beer I ever brewed was a sour beer. … Continue reading Top 5 Things I’ve Learned from Brewing Sour Beer