Tag Archives: Pale Ale

The Rundown #19

Welcome to another Rundown.  We have a lot of good stuff for you this week.  Leaky Roof Meadery has designs on you, Mother’s Brewing Company is spiffing up their britches and lederhosen, and so much more…

Continue reading The Rundown #19

The Rundown #6

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.

Springfield Brewing Company:
In addition to their four mainstays (11-Point Pilsner, Paul’s Pale Ale, Walnut Street Wheat, and Hop Lobster), they also have the following:

Day Pack (An Easy Drinking Ale) – I’ve not tried this yet, but SBC reports that it is “just right for hot summer days and backyard barbecues.  Day Pack Ale is the perfect blend of flavor, restraint, balance, and drinkability.”

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.

Brown Derby Wine Center:

Our friends down at the Wine Center have some great stuff available 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.
  • Horny Goat Pineapple Hefeweizen & Watermelon Wheat cans – Whether you are mowing the lawn, running the wood chipper, or just relaxing while floating down the river, these Horny Goats will hit the spot. 
  • Odell Tree Shaker Peach Imperial IPA – A hop bomb brewed with fresh Colorado peaches.
  • Odell Footprint Ale –  Ale brewed with an ingredient from each state within their distribution footprint. Oak barrels were Missouri’s contribution. 
  • Free State Stormchaser Summer IPA – Brewed with generous amounts of Crystal, Centennial, and Citra hops for a bright and refreshing summer treat.
  • Founders Devil Dancer – A triple IPA that boasts an ABV of 12%, 112 IBU and is dry hopped with 10 different varieties of hops.  Is this what it’s like to dance with the devil? Probably.

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.

White River Brewing Company:
Buck Hollow Blond is rolling out throughout SGF and Southwest Missouri right now. It’s a Belgian blonde ale with a Missouri twist.

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.

Other Quick Hits:

  • Santa Fe Freestyle Pilsner will be out this week.
  • Abita Seersucker Pils – A new summer seasonal from Abita, this promises to be a very crisp, refreshing lager.
  • Perennial Regalia – Perennial is delicious.
  • Tallgrass Brewing Company has a new variety pack out in the area that includes their summer seasonal, Halcyon Wheat.

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 Thursday 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.

The Rundown #5

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.

White River Brewing Company:
Buck Hollow Blond is rolling out throughout SGF and Southwest Missouri right now. It’s a Belgian blonde ale with a Missouri twist.

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.

#HaikuBeerReview – Mother’s Brewing Company Doozy!

Commercial Description: Big and hoppy and pleasantly bitter, Doozy is a Double IPA crafted for hop lovers by hop lovers. At every stage of the brewing process, we saw another chance to add more coveted Citra hops. The result is a medium-bodied, deep-golden beer that’s knock you back bold from start to finish. Did we mention the hops?

Doozy!
Mother's Brewing Company


Two words: citra hops
They add them at ev'ry stage
A doozy, indeed.

The Rundown #3

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.

Mother’s Brewing Company:
Your best bet with Mother’s this week is to make it to the 4th Ever Mother’s Day Festival, where you can expect to find Sandy, Doozy, Love Factory #2, and a slew of Tasting-Room-Only beers that will knock your socks off.  Mother’s never messes around this time of year, and they have some seriously good beer around right now.

White River Brewing Company:
Keep your eye out this week for Buck Hollow Blond.  WRBC had a shipment of incorrect packaging, so it should be packaged this week, but you can get your hands on it now on draft around town or at the Brown Derby Wine Center (they hand-bottled a couple of cases for them).

An interesting side note for you: White River has broken ground on their new construction, so expect some updates on that in the coming months as they build a larger tasting room and outdoor seating area.

Springfield Brewing Company:
In addition to their flagship beers and their bottled Anniversary Ale (Berry Stout), you can find three specialties on tap. Hellbender Hellerbock, Del Fuego, and The Quencher in the Rye.

The Brown Derby Wine Center:
In addition to being the only place to find Buck Hollow Blond in bottles right now, the Wine Center also has some new additions to check out.

Seasonals:

  • Founder’s Rubaeus – Ruby-Red Raspberry beer.
  • Odell St. Lupulin – An Extra Pale Ale.  Bold hops, light color and body.
  • Cambridge Spring Training IPA – Don’t mistake this for a session IPA.  It is 6.6%.  But it’s refreshing and chockabock full og Palisades and Ahtanum hops.  Grassy, wildflower aromas set this IPA apart from others.

As for other craziness they have for you, check out this list:

  • Mikkeller French Oak Barleywine Series- A base beer that is a 19.3% barley wine aged on French oak with varying levels of toast. 6 beers total.
  • Mikkeller 1,000 IBU- They only have one case and it’s going quickly.
  • Nogne-O/Terrapin Imperial Rye Porter- A rare treat to find something with a Terrapin logo on it around here.
  • Jolly Pumpkin Luciernaga- Funky spring seasonal

Quick Hits:

  • Anchor Summer Ale – An American Wheat beer that has been brewed annually since 1984.  Light and refreshing.
  • Lazy Magnolia Backwoods Belgian – A Belgian-style Strong Ale, this slightly sweet beauty is brewed with honeysuckle.
  • Core Brewing Company – Not sure what beers they will be bringing from ore this week, but some highlights to look for include their Robust Porter, Pale Ale, and their ESB.  Once I know what’s available in town, I’ll fill you in.

Questions or suggestions?  Reach out to us through the Contact Us page.

The Homebrewer’s Corner – Evaluating a Hop

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

Grain Bill
8.5 lbs 2-row pale malt
1.5 lbs Crystal 20L
.5 lb CaraPils

Hops
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)

Other Ingredients
Irish Moss (1 tsp at 15 minutes until end of boil)

Yeast
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.

Extract Version:

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.