It’s #SGFBeerWeek (Springfield Craft Beer Week, you know). That means there are ll kinds of fun events for you to go and attend, but there are also some very special beers to be found this week out and about town. Let’s get down to it.
As we roll continuously towards SGF Craft Beer Week, which is July 13th-20th, things are amping up in Craft Beer in Southwest Missouri.
A lot of interesting news in Craft Beer around here lately. Let’s get started running it down.
Mother’s Brewing Company is releasing Super Doozy! very soon. It’s shipping to warehouses next week, and you can expect to see 22oz Citra-hopped bombers showing up in stores shortly thereafter. To make this big blast of citrus, Mother’s team of mad scientists changed up the recipe a bit. They added a hefty dose of Citra hops and extended the dry-hopping stage to really pull everything they could out of the hops. They aged the brew in French oak, as well. Expect a huge hop nose and big citrus flavor that will only be tamed by the addition of the oak. It weighs in at 9% ABV and 80 IBUs, but there is much more to hops than IBUs. The Citra in this beer is not added for bitterness, baby.
In addition to their planned release of Super Doozy!, I also have an updated tap list for their tasting room:
- Training Wheels (Session IPA)
- Table Saison
- High Plains Drifter (American Pale Ale)
- Chocolate Thunder (Porter)
- Grow Cukes, Not Nukes (Cucumber Saison)
- Doozy (Double IPA)
- Thing 2: Rye Saison
- Holy Mole (Chili Beer)
- Sexual Healing (Nitro Stout)
- MO Cider
White River Brewing Company is releasing Jam Up Blackberry Ale as a summer seasonal this year. Look for it to start showing up everywhere around southwest Missouri within the next week or two.
Springfield Brewing Company says they don’t want to spoil the surprise, but watch for a new seasonal out very soon, as well.
Boulevard Brewing Company has released a new Sample 12 pack, which includes their Unfiltered Wheat and Single-Wide IPA. The Single-Wide takes the place of 80 Acre in the box, and is joined by two new tasting room beers, the Ginger-Lemon Radler and an ESB.
The Ginger-Lemon Radler takes the place of Zon as their summer seasonal, and is also available in bottles and you may even find it on tap around town.
Tallgrass Brewing Company recently announced they’re expanding their production with a $5 million new brewery. O’Fallon is also opening a new brewery, which should be coming online by the end of the year. Urban Chestnut just opened a new brewery up in St. Louis, so make sure you make it part of your next trip to see a Cards game.
UPDATE 6/20/2014: Brown Derby Wine Center:
- We received a very limited supply of Prairie Bomb!, as well as Bible Belt. We also just tapped a keg of Bomb! and Jolly Pumpkin Bam Biere.
- New from Cambridge Brewing is Flower Child IPA. A floral IPA that comes in 6pk cans.
- Dieu du Ciel! Peche Mortel Imperial Coffee Stout – One of the top rated coffee stouts on Beer Advocate.
- Hanson Brothers Beer Company Mmmmhops Pale Ale – This is not a joke. Hanson made a beer.
Welcome to The Rundown. Each week, we’ll post new beer releases, special editions, and seasonals that you can find here in Springfield. If a beer has not yet been released, we’ll also let you know the release date when we can.
Look for the release of Jam Up Blackberry Ale in the next month or so. Also, if you’re looking to do a vertical tasting, I know the Barrels store on South National still has a bottle or two on their shelf, as of this past weekend. They are moving the Jam Up release date up from Autumn to Summer this year.
Springfield Brewing Company:
It’s your last chance to try Quencher in the Rye. It went fast, but they’ll be changing out that tap this week. They’ve also switched up their tap list significantly in the past week or so. In addition to their four mainstays (11-Point Pilsner, Paul’s Pale Ale, Walnut Street Wheat, and Hop Lobster), they also have the following:
Bombay Brown – I love this beer. It’s a slightly different take on the modern IPA. It’s a darker color and the malts used stay away from the sweeter caramel flavors in order to focus on the more bready, toast-like aromas and flavors offered by brown malt. The brewery says it’s a bit like having citrus marmalade on melba toast. It’s a fair descriptor.
Bearded Guard – Bière de Garde is a style of beer traditionally brewed in Northern France, and is the cousin of the Belgian Saison. This farmhouse ale uses a yeast strain known for producing very nice peppery notes (think black pepper, not bell peppers), while also including some subtle clove-like aroma. The flavor is more bread-like, finishing with a slight fruitiness.
No word on what will take the spot of the Quencher in the Rye when it goes off later this week. What SBC beer do you hope takes its spot? Comment below with your favorite SBC beer.
Mother’s Brewing Company:
Doozy is out in four packs, and Sandy is out in six packs. If you haven’t had Sandy or don’t remember it, it’s a very nice hopped-up wheat beer with some serious grapefruit notes.
Here’s a list of what’s pouring in their tasting room right now (with some notes from Tim Ryan of Mother’s):
Grow Cukes, Not Nukes (Golden Farmhouse Ale infused with cucumbers)
High Plains Drifter (American Pale Ale)
Training Wheels (Session IPA)
Red Rover (Raspberry Golden Ale)
Chocolate Thunder (Porter) side note: We’ve discovered that this one is really good mixed with a Red Rover (1/2 & 1/2)
Thing 1 Rye Lager
Thing 2 Rye Saison
Sexual Healin’ (Nitro Stout)
You can also find their usual delicious fare, including Towhead, Li’l Helper, Three Blind Mice, Sandy, and Doozy in the tasting room, as well.
In the near future, you can expect to see Super Doozy come out in 22oz bombers in mid-June and D’Lila, the super hopped-up wheat, will come out in July.
Brown Derby Wine Center:
Our friends down at the Wine Center have some great stuff coming out this week, as well. Here are a few highlights provided by Eric Carter:
- Boulevard Entwined Ale – It’s the first installment of what’s called their “Backroad Series”. Based on the concept of blending the arts of brewing and winemaking.
- Rogue Voodoo Doughnut – Pretzel, Raspberry & Chocolate Ale housed in a wonderfully pink bottle.
- Odell Tree Shaker Peach Imperial IPA – Peachy IPA? Yum.
- Odell Footprint Ale
- Free State Stormchaser Summer IPA
- Stone Saison – Summer release. Very delicious Farmhouse ale.
Other Quick Hits:
Santa Fe Freestyle Pilsner will be out next week.
Happy Hour Live tonight will feature a Cathedral Square tasting at the University Plaza Hotel Lobby. I would include this in the What’s on Tap! segment tomorrow, but by then it will be TOO LATE!
Tune in tomorrow for our What’s on Tap! feature about coming craft beer events in Southwest Missouri. If you have a Craft Beer Related event you’d like featured, please drop us a line through our Contact Us page.
“I love it when a plan comes together.”
John “Hannibal” Smith, The A-Team
When I was not yet married and brewing was my plan for the day, I could spend 10 or more hours in my garage piddling around, drinking beer, and making even more beer. Now, though, I don’t have as much liberty with my time and am compelled to shorten the time I spend “goofing off” in the garage. Over time, my brew days have gotten significantly shorter, and I am always looking for good ways to shorten them without sacrificing the quality of the brew.
Whether you have to shorten your brew day out of necessity or you want to squeeze a brew day into a smaller window so you can brew more often, the best way to shorten your brew day is through proper planning. Not only will planning shorten your brew day, it will also help you to make better and more consistent beer.
Here are a few tips for shortening (and improving) your brew day through effective planning:
I like hops. I know it’s hard to believe, but it’s true.
When I find a new hop, I love trying it out to find out what it can do. There are a lot of really good ways to try hops out, but my favorite method is brewing the same pale ale recipe and using the hope throughout the entire brew. Not only do I get five gallons of delicious brew out of it, I also get to see what the hop does throughout the brewing process.
For a primer on how hop additions work, let’s talk about timing. There are a lot of times when a brewer can add hops to brew. Typically, bittering hops go in at the beginning of the boil, flavor hop go somewhere in the middle, and aroma hops go in at the very end (or as dry hops in secondary fermentation).
When I get a new hop variety to try out, I brew a very simple pale ale that uses the hop at each of these stages, including dry-hopping. This will let me evaluate the following:
Bittering addition: Is the bitterness of the hop harsh or mellow? Most of the time, there’s not much difference in perception for hops added early, as all of the volatile aroma and flavor substances tend to be vaporized by long boiling, but I always include the hop at this stage so I can get a full picture of what the hop is like.
Flavor addition: Using a flavor addition in the middle of the boil allows you to get a better picture of what the hop tastes like. Keep in mind that you’ll also pick up some aroma and bitterness in this addition, so be sure to include it in your calculations.
Aroma addition (flameout): Just as you’re killing the heat to your kettle, you stir this one in. This is the aroma addition in the boil. It is very similar to making a hop tea, as you’re essentially steeping the hops without boiling off the volatile compounds.
Aroma addition (dry-hopping): This is more like cold-brewing your coffee than making a hop tea. This preserves more of the delicate hop aromas, which provide that “fresh” hop character you can pick up in locally-brewed IPAs (shipping and storage tend to oxidize these compounds somewhat).
Using a hop at each one of these stages in a brew is a very good way to getting a full picture as to how you’d like to use that hop in the future. I recommend finding a pale ale recipe that you really like and can brew consistently. It will allow you to compare the hop varieties against each other without other changes in recipe affecting your perception.
Because this is a written article and no longer on the radio, here is a recipe that I use to brew my Single Hop experiments.
Evaluation Experimentation Ale
8.5 lbs 2-row pale malt
1.5 lbs Crystal 20L
.5 lb CaraPils
7.5 AAU Hop* for 60 minutes
.5 oz Hop for 15 minutes (flavor addition – some people prefer 30 minutes)
.5 oz Hop at flameout
1 oz Hop in secondary (5-7 days)
Irish Moss (1 tsp at 15 minutes until end of boil)
Fermentis Safale US-05, Wyeast 1056, or White Labs WLP001
Mash at 152 degrees until all of the starches are converted, mash out at 170 degrees. Bring it to a boil and add the first addition. After 45 minutes, add the second hop addition and the Irish Moss. As the hour runs out, turn off the heat and add the last hops. Whirlpool, chill, and ferment. Rack to secondary after fermentation stops and add the 1 oz of dry hops. After 5-7 days, bottle or keg and sample. Best served fresh.
Replace the 2-row base malt with 5.1 lbs of Light Dry Malt Extract. Steep the other grains in a cheesecloth sack at 152 degrees for 20 minutes, then remove them, allowing them to drip back into your kettle. Add your malt extract and bring to a boil. Proceed from the first hop addition as above.