Rauchbier 2012

Any fellow brewers reading through my posts would quickly realize I tend to brew more ales than lagers. For those not familiar with the difference, ale yeast is a top-fermenting yeast that tends to work best at warmer temperatures, whereas lager yeast is a bottom-fermenting yeast that tends to work better at cooler temperatures. Ale yeast tend to contribute more flavor to the finished beer (e.g. esters) whereas lager yeast generally contribute less flavor resulting in a "cleaner" fermentation. Because of the cooler temperatures, lagers ferment slower than a typical ale so they can tie up your equipment a little longer. They also require bigger starters for a healthy clean fermentation, so they can cost a little more to make. That said, I do enjoy a lot of lager styles and particularly the one I'm brewing today, a Rauchbier.

Rauchbiers are similar to Marzen/Oktoberfest beers, so they tend to be malt focused. The major difference is Rauchbiers use smoked grains and the smokiness carries through to the finished product which can be good or bad depending on how much you like or dislike smoked foods.

I've brewed two Rauchbiers in the past, the first of which was fantastic but the second one suffered from a horrible case of chlorophenols. Chlorophenols can manifest themselves as band-aid-like flavors and aromas. They don't age out and humans are pretty good at detecting them even at very low levels. There can be various causes but chlorine in the brew water is a common one especially when paired with smoked grains which are phenolic by nature. If you plan to brew this style it can't be stressed enough, you need to treat your brew water to remove chlorine. There's nothing worse than finding out after 6+ weeks of nursing this thing along that you've ended up with band-aid beer. Carbon water filters, pre-boiling your brew water, and Campden tablets are a few ways to remove chlorine. It's pretty easy to prevent so just take the time to do it.

This recipe is loosely based on the Rauch Me Gently recipe from Brewing Classic Styles. I've adjusted the grain bill slightly to adjust for my efficiency (typically around 85%) as well as availability of grain from my LHBS. I was planning on using Weyermann Rauchmalt but the LHBS was out so I went with Cherry Wood Smoked Malt from Briess. In my experience this malt imparts a lot more smoke flavor than Weyermann's beechwood smoked malt, so I'm only using 1.8 pounds. I also cold-smoked 2.8 pounds of Weyermann Pilsner malt over hickory that I'll be using in this recipe.

4.2 # Weyermann Pilsner
1.8 # Briess Cherry Wood Smoked Malt
2.8 # Weyermann Pilsner Malt (home-smoked with hickory)
1.5 # Weyermann Munich II Malt
0.625 # Weyermann Cara Munich III Malt
0.2 # Weyermann Melanoidin Malt
1.7 oz Briess Black Patent Malt
1.5 oz Hallertau (60 minutes)
0.5 oz Hallertau (10 minutes)
(2 packs) Wyeast 2124 Bohemian Lager in a 1.57 liter starter
Wyeast Yeast Nutrient
Whirlfloc

Mash at 154F for 60 minutes. 90 Minute boil.

Ferment at 50F. This yeast is known to produce a bit of diacetyl, so it's best to perform a diacetyl rest after primary fermentation is complete to allow the yeast to clean up after themselves. To do this, raise the temperature from 50F to about 60F for 1-2 days. After the diacetyl rest, lower the temp to 40F for the lagering period. Allow it to lager for at least 4 weeks before bottling/serving.

Brewing Notes
No notable issues on this brew day. Color is a beautiful reddish amber. It started snowing around noon which made me really thankful for the ability to brew in the garage. The ground water temps have dropped to the high 40's, so I was able to chill the batch down to about 59F pretty quickly. A couple hours in my ferm chamber and the wort was down to pitching temp of 50F. I tasted a small sample and it's got a noticeable but smooth smokey character that seems very balanced with the malt profile. I can't wait for this one to be ready. Efficiency was about 83%. This seems to be about where I've settled in +/- 1%. That's with using a .045" gap on my grain mill.

Update 12/26/2012
I've got a couple inches of krausen this morning so things are progressing nicely. It's also worth mentioning, this brew may not quite fit the BJCP guidelines for a Classic Rauchbier since it uses a blend of cherry and hickory smoked malt rather than beechwood smoked malt. When smoking meat, different woods will create different flavors in the meat so I'd expect the same with smoked malt. Case in point, peat smoked malt should be used in very small quantities as it can result in a very harsh smokey character. On the other hand, some rauchbiers are made with up to 100% beechwood smoked malt. Despite the fact that this recipe doesn't use beechwood smoked malt, I think it will still be close enough to enter as a Classic Rauchbier in a BJCP-sanctioned event.

Update 1/3/2013
Fermentation seemed to be slowing so I checked the gravity and I was down to 1.017, so real close to finishing. I started ramping up the temp for the diacetyl rest.

Update 1/7/2013
I dialed the temp down to 40F the evening of 1/5/2013 to begin the lagering phase. A couple things surprised me with this beer. First was how quickly it fermented to terminal gravity. It just goes to show how important proper yeast pitching rates are, especially with lagers. I think this is the first time I have used two yeast packs and made a starter for a lager.

The second was the level of smokiness in this beer. The cherry smoked malt is smooth but intense. I originally bought 2.8 pounds for this recipe but scaled it back to 1.8 after eating some of it and realizing how smokey it was. The home-smoked hickory is more subtle by comparison and the combination of the two should add a level of complexity. This one is still in the fermenter but I'll probably transfer it to a keg soon for the remainder of the lagering period.

Update 2/9/2013
I put this one on tap for Superbowl Sunday and I think it turned out very well. It ended up having a much more subtle smoke character than I'd expected. It's noticeable but very smooth which may be why it seems more mellow/subtle. I'd guess it's at a level that would appeal to more drinkers than if the smoke character were more intense. 

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Bourbon Barrel Barley Wine

Today I'm brewing a pretty strong beer based on an English Barley Wine. I've brewed a couple beers in the 8% ABV range, but never an actual barley wine and never a bourbon flavored beer. I can't remember the brewery, but one of the best beers I had at the 2011 GABF was a Makers Mark Bourbon Barrel Barley Wine. A little while back I ordered some bourbon barrel chunks from MoreBeer so I'll be using them to add oak and bourbon flavors in this beer. Since it will be fairly high ABV, I'll be bottling it instead of kegging, and I'll probably put it in 12 oz bottles rather than 22 oz bombers. I'll see how it goes at bottling time, but I may end up fortifying this with a little extra bourbon. Oh and I decided to name it Mannish Boy Bourbon Barrel Barley Wine because I was listening to some Muddy Waters while brewing this beer. The recipe is as follows:

16 # Crisp Maris Otter
2 # Hugh Baird Carastan 35L
2.75 oz Fuggles 60 min
2.25 oz Fuggles 15 min
1.00 oz East Kent Goldings 0 min
2.00 oz Bourbon Barrel Chunks in secondary
Whitbread Ale yeast cake (from an Arrogant Bastard clone)
Whirlfloc
Wyeast Yeast Nutrient

Mash at 155F for 60 minutes. Pull the first gallon of runnings and boil vigorously for about 45 minutes while you collect the next 6-ish gallons of wort. Return the concentrated wort to the boil kettle (along with the 6-sh gallons) and bring to a boil. Boil time is 90 minutes.

Ferment at 65F raising the temperature to 75F over a week.

Brewing Notes
The brew day went well. I was expecting a post-boil gravity of around 1.107 and ended up with 1.120. I believe this is because I forgot to set the timer when I was boiling the first runnings. I suspect I boiled for around an hour rather than the intended 45 minutes so the first runnings were more concentrated than I'd planned. I'm hoping I can get this beer to fully attenuate because with an O.G. of 1.120, I'll be pushing the limits of the yeast. I can't wait to see how this turns out. The Arrogant Bastard clone that the yeast came from had a very active fermentation; so active that I spent about an hour cleaning out the ferm chamber in preparation for this beer. This time I hooked up a blow-off tube just in case we have another extremely active fermentation.

Update 11/19/2012
So far so good, there's at least an inch of krausen this morning. I bumped the temp up about a half a degree.

Update 11/27/2012
I measured the gravity with my refractometer on 11/25. It was showing as 17.6P down from 28P. This should equate to something in the neighborhood of 1.043 and a current ABV of 10.23%. I gently roused the yeast today to try to get the gravity to drop to around 1.030. The temp in the ferm chamber is currently 74F.

Update 11/30/2012
This one is down a few more points to approx 1.039 today. I still want it to get down to at least 1.030...I know it's going to be rich and a bit sweet, but I don't want it to be syrupy. I'll let it go for a few more days then check the gravity again. I'm hoping to get it on the bourbon barrel chunks within a week or so.

Update 12/5/2012
It really seemed like this brew had stalled out at 1.039 so I added some WLP099 Super High Gravity Ale Yeast a couple days ago along with a dose of yeast nutrient. Just checked and I'm down to 1.032 (about 11.7% ABV). Hopefully within a few days we'll be below 1.030.

Update 12/23/2012
This seems to have finished just a hair above 1.030. I went ahead and added the bourbon barrel chunks today. They smelled amazing going in...lots of vanilla character. I'll probably pull a sample in a week and see how it tastes.

Update 1/7/2013
Pulled a sample today to taste and check the gravity. The bourbon barrel chunks have added some nice complexity. There's definitely some nice vanilla notes. Alcohol is noticeable and warming, but not hot. Speaking of alcohol, the gravity has fallen to around 1.019 for an ABV of 13.53%. Hop bitterness is a little lower than I was shooting for but I think this is still going to be an amazing barleywine. I picked up 375ml bottle of Maker's Mark Bourbon Whiskey to fortify this beer. I'll probably let it go about another 2-3 weeks then rack to a keg and add the bourbon to taste...probably starting with about half a cup.

Update 2/24/2013
This has been chilling in a corny keg for a while now. I pulled a sample and it's at 14.24% ABV. It has some great flavors going on...vanilla, caramel, oak...very complex. There's some residual sweetness but it's not cloying. Bitterness seems appropriate for the style as well. This is surprisingly smooth especially considering the high ABV, I was hoping to bottle this today, but the carbonation seems a bit low, so I'm going to up the pressure a bit for a few days (I'm force carbing). By the way, I went with a half a cup of Makers Mark. This seems like about the right amount because it seems to enhance the vanilla flavors but doesn't dominate the beer.

Update 3/12/2013
This went in the bottle yesterday. I'll probably age it at least for a couple months before cracking one open.

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Flanders Red #3

I bottled Flanders Red #1 last weekend so I figured I might as well get started on another batch. The recipe for today is based on the DewBrew Flanders Red recipe from the BYO website. I made some slight modifications with the grain bill but nothing too crazy. Same as the previous two batches, this one will use Wyeast's Roeselare; I think I found the last one in town which is good, but it's a little older than I'd prefer. I saved the yeast cake from the first Flanders and I'm going to be pitching that along with the "fresh" pack of Roeselare. I suspect there isn't much if any viable sach cells in the yeast cake, but I imagine the other strains and bugs are still alive, so we'll see what happens. My expectation is this batch is likely to sour more quickly than previous batches.

3.3125 # Crisp Maris Otter
3.3125 # Weyermann Pilsner Malt
2..375 # Weyermann Vienna Malt
2.375 # Flaked Maize
0.5# Castle Special B
21 grams Aged homegrown hops (60 minutes)
Wyeast 3763 Roesalare Blend (no starter)
1.0 oz Oak cubes (French Medium Toast) soaked in a couple ounces of Cabernet Sauvignon**

**I also have the oak cubes from batch #1.  They'll be added as well but likely won't contribute any oak flavor.  They're primarily being added to help inoculate this batch with the bugs that were in batch #1.

Mash at 122F for 20 min, at 145F for 40 min, and at 162F for 40 min.  Mash out at 168F.
Boil is 90 min.  Fermentation will be done at ambient temperature in my utility room, so around 70-72F.  Normally I'd put it in my ferm chamber for a week or so then move it, but the ferm chamber currently holds an Arrogant Bastard clone.

Update 11/30/2012 - I don't know if it has something to do with the grain bill (flaked maize?) or the fact that I re-pitched the cake from Flanders #1 into this, but it seriously cloudy right now. This version is quite a bit lighter than Flanders Red's #1 and #2 so the cloudiness makes it look more orange than red. Fermentation has slowed quite a bit but there's still a layer of foam about 3/4" thick on top. It looks more like krausen than a pellicle but I suppose it could be a mix of the two. My Oud Bruin has something similar going on. I probably won't bother pulling a sample until April of 2013.

Update 1/11/2013
My beer fridge is in the utility room along with my sours, so I tend to peak in on them at least once a week. A couple weeks ago I'd noticed the krausen/pellicle had almost completely fallen and it looked like a lot of the yeast had dropped out of suspension too. The brew was looking more red and less orange. Not long after that, the krausen/pellicle rose back up along with a lot of yeast so it's back to the orange color. Here are some pics of my Oud Bruin compared to Flanders #3. They both looked very similar a couple weeks ago, but you can see here that #3 has a lot more krausen/pellicle floating on top.

Side by side comparison

Update 2/24/2013

I added 1 ounce of Cabernet soaked oak cubes today. Also the krausen has completely dropped again, even more than the Oud Bruin in the picture above. As I mentioned above, the oak cubes from batch #1 went into this brew but it was more for inoculating purposes rather than for oak flavor contribution. On a related note, I picked up another fresh pack of Roeselare yesterday as I'm planning on starting another batch within a week or so. I also ordered some hops from Hopsdirect over the weekend including some aged hops for making sours. Aged hops aren't absolutely necessary with sours, but these were cheap so I figured I might as well pick some up.

Krausen has dropped again

Update 4/6/2013
Pulled the first sample today and it's surprisingly tart given the young age. It's not as tart as #1 or #2 but it's much more tart than my Oud Bruin that's two months older than this Red. The flavor doesn't quite as complex as #1 and #2 and the color is much lighter. It's also still fairly cloudy but it should clear given more time. I'm beginning to think I might try some blending between this and the Oud Bruin. Oh, the refractometer read 9.8P today.

Update 1/7/2015
Pulled a sample today and it's come along nicely. Tartness level is very nice. There is a bit of acetic character, but I don't think it's too high. This will probably get bottled this weekend.

Update 8/9/2015
The Beehive Brew-Off wrapped up today. This beer took gold for 23B Flanders Red. Flanders Red #2 took gold last year, so I'm pretty excited #3 took it this year and I have high hopes for #4 next year.

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California Trip - Craft Brew Sampling

The 50/50

I haven't had a chance to brew for a couple weeks so this post is a little different than most. We recently went to California for a family vacation, so I figured I'd do a quick little write-up on some of the things we were able to sample on our trip. Vacation is a great time for enjoying good food and good beer.

First up was Slater's 50/50 in Anaheim Hills. It's essentially a gourmet burger joint/craft beer sports bar. My niece waits tables here and we'd heard good things about it, so we decided to give it a try. I'm not positive, but I believe they have about a dozen+ beers on tap with the rest in the bottle.

Slater's 50/50 is known for their flagship burger, The 50/50. What makes it unique is it's made from 50% ground beef and 50% ground bacon. They have a few different designer burgers in addition to The 50/50 and you also have the option of designing your own custom burger. We decided to split a couple so that we could try more than one. If you go, keep in mind these burgers are huge and very filling and could easily be shared unless you're absolutely starving. We ended up splitting a 50/50 and a Peanut Butter and Jellousy between three people.

The 50/50 is topped with an egg (sunny side up), avocado mash, pepper jack cheese, and chipotle mayo served on a white brioche bun. My two younger kids had sliders made with the 50/50 patties and didn't care for them as much as the grown-ups. It has a different texture than a 100% beef patty, and I think that's probably what turned the younger ones off. The 50/50 patty is really good and the combination of beef and bacon definitely add complexity...kind of like peeling back the different layers on a complex beer. The burger was cooked beautifully but the egg was slightly overcooked so it wasn't runny.

The Peanut Butter and Jellousy

Next up was the Peanut Butter and Jellousy burger. This is a 100% beef burger topped with thick cut bacon, creamy peanut butter, and strawberry jelly served on honey wheat bun. We ordered this one because it seemed like it was just weird enough that it had to be really good...and it didn't disappoint. Like the 50/50, the patty, bacon, peanut butter and jelly combined for some really complex flavors.  This one ended up being everybody's favorite. The addition of the crispy bacon added a texture that was missing from the 50/50. I think I may try to recreate this one at home.

I washed the burgers, fries, and dessert down with a Stone Levitation, a Magic Hat #9, an Old Rasputin Imperial Stout, all of which were fantastic. Long story short, the food was good and so was the beer. I'd definitely recommend this place if you're in the area. The only downside is it's in a strip mall and it really feels like you're in a strip mall, so the atmosphere is a little lacking. Service was good, but I could tell our waitress really didn't know a lot about beer; living in Utah I'm kind of used to that, so it wasn't a big deal to me.

Next was a brew pub in Laguna Beach named Ocean Brewing Company. It's located in a touristy area of Laguna Beach. I'd never been here before nor heard of it. I was hoping I'd stumbled across Laguna Beach's best kept brewing secret but I was a little disappointed. After sitting down I cracked open a menu that seemed to focus more on cocktails and wine than on beer...kind of odd for a place with "Brewing Company" in their name. Red Sunshine was one of their "house beers" and they claimed it was award winning but they didn't mention which awards. It arrived and was decent but not great. It had nice lacing and nice body but I suspect it was a little old because it didn't have much hop flavor/aroma (it's described as an Amber Ale). I've definitely had worse beers but I've had much better. We were meeting family later for dinner so we only ordered an appetizer. Food was like the beer, we ate it but it was so-so at best. Long story short, don't make a special trip to go here but if you're in the area it's better than going somewhere that only serves Bud/Miller/Coors.

Our last stop was Newport Beach Brewing Company. This one by far had the best atmosphere of all the places we visited. I'd never been there before but I believe I've sampled their brews at GABF. Speaking of which, several of their beers have won GABF medals. I order a flight of their beers and all were very tasty but my favorite was their Just Peachy Barrel-aged Blonde Ale. It wasn't as tart as some sours I've enjoyed (e.g Russian River Supplication), but it was very nice and the complexity really came out as it warmed up a bit. I'm usually not a fan of Blonde Ales, but the added complexity from the barrel aging was really nice on this.  No single flavor was especially dominant, but they blended well and complimented each other well. Food was great as well. I had the NBBC Patty Melt which was really tasty. It's described as an Angus patty grilled and topped with sauteed, jalapenos, onions, apple wood bacon, swiss cheese on grilled sour dough. Because of the jalapenos, it's best enjoyed by those that like spicy food. Long story short, beer, food, and atmosphere were great.

And now for some beer-porn.  Below is a variety of beers I picked up at Hi-Time Wine Cellars in Newport Beach and Total Wine in Brea.  Both stores have a pretty good craft beer section including tons of beers that aren't available in Utah.

From left to right:

• The Beast Grand Cru Ale - Avery Brewing
• Saison du Buff - Collaboration between Victory, Stone, and Dogfish Head Breweries
• Smoked Porter with Chipolte Peppers - Stone Brewing
• Duchesse De Bourgogne - Brouwerij Verhaeghe - Flanders Red Ale
• Punkin Ale - Dogfish Head Brewery
• Damnation - Russian river Brewing
• TBA Ale - Collaboration between Bear Republic, Fat Head's, and Stone Breweries
• Three Philosophers Belgian Style Blend - Brewery Ommegang
• Farmhouse Summer Ale - Flying Fish Brewing

From left to right:

• Tartuffe - Herretic Brewing
• Evil Cousin Heretic Brewing
• Autumn Maple - The Bruery
• Grand Cru - Rodenbach
• Aged Pale Grand Reserve - Petrus
• Theobroma - Dogfish Head Brewing
• 11.11.11 Vertical Epic - Stone Brewing
• Hope Stoopid - Lagunitas Brewing

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Oud Bruin (Flanders Brown)

L to R, Oud Bruin, Flanders Red #1, Flanders Red #2

I've been on a Belgian kick lately and today I'm brewing yet another, an Oud Bruin, aka Flanders Brown. This is a sour style but it is not as sharply sour as a Flanders Red. The BJCP guidelines describes it as follows:


A malty, fruity, aged, somewhat sour Belgian-style brown ale. 

The Oud Bruin is less acetic and maltier than a Flanders Red, and the fruity flavors are more malt-oriented.

An “old ale” tradition, indigenous to East Flanders, typified by the products of the Liefman brewery (now owned by Riva), which has roots back to the 1600s. Historically brewed as a “provision beer” that would develop some sourness as it aged. These beers were typically more sour than current commercial examples. While Flanders red beers are aged in oak, the brown beers are warm aged in stainless steel.

With the exception of the yeast, this recipe is based on the Oud Bruin recipe from Brewing Classic Styles. I'm using White Labs Platinum Strain WLP665 Flemish Ale Blend. This yeast seems very similar to Wyeast's Roeselare Ale Blend (3763) so it'll be interesting to see how this one turns out compared to my Flanders Red. Unlike Wyeast's Roeselare, White Labs does not specifically recommend that a starter not be used. However, I'm going to assume it's best not to use a starter; the reason is the various components in the blend tend to grow at different rates and at different stages, so the proportions can get out of whack with a starter. The yeast data is as follows:


WLP665 Flemish Ale Blend (SEPTEMBER-OCTOBER 2012 release)
Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.
Optimal Temp: 68-80F
Flocculation: Low-Medium
Attenuation: 80-85%+
Alcohol Tolerance: Medium-High

Like most sours, this one is going to have to age for at least 6 to 12 months, so it's going to be a while before it's ready to bottle.  The recipe as I'm making it is:

9.75 # Weyermann Pilsner Malt
4.00 # Weyermann Organic Dark Munich
0.75 # Weyermann Caramunich
0.50 # Weyermann Organic Wheat Malt
0.50 # Dingemans Aromatic
0.50 # Dingemans Special B
2.0 oz Briess Black Patent
2 vials of WLP665 Flemish Ale Blend (no starter)
1.2 oz East Kent Goldings (60 min)

Mash at 152F for 60 minutes. Because of the extended fermentation period, I'll be fermenting this one in the basement utility room rather than in the fermentation chamber.  Temperatures in the utility room tend to vary a little bit throughout the year, but tend to stay in the low 70's.

Brewing Notes
No issues during this brew session. I ended up putting this into my ferm chamber at 71F. I'm going to leave it in there until the krausen falls, then I'll move it to the utility room for aging. Speaking of krausen, I checked the brew last night and there was still no sign of fermentation (approx 30 hours since pitching). I expected to have a little bit longer lag time since I didn't make a starter. I just checked this morning (9/18/2012) and I've got about two inches of krausen, so things are looking good.

Update 9/19/2012
I opened the ferm chamber this morning and it smells very funky.  It's kind of hard to describe, but it's basically the normal sach fermentation smells (yeasty, bready) combined with a very dominant funky sour smell.

Update 10/9/2012
I forgot to post another update, but right after the last update (9/19) the yeast started giving off a lot of sulfur. That's not uncommon with a lot of yeast strains, but it was definitely one of the strongest sulfur-smelling fermentations I can remember. This lasted for about three to four days then it diminished substantially. Given the long aging time, the yeast will have plenty of time to clean up after themselves so I'm not really concerned about it, but it was surprising how intense it was. One other update, this brew was moved to my utility room on 9/30 to clear up space for a Special Bitter.

Update 11/30/2012
I took a little sniff of this one today and it seems to have some very complex fruity aromas going on. It definitely doesn't smell as sour/tart as my Flanders Reds. Fermentation has slowed quite a bit but there's still a layer of foam about 3/4" thick on top. It looks more like krausen than a pellicle but I suppose it could be a mix of the two. My Flanders Red #3 has something similar going on. I'm probably going to let this go until after the first of the year before taking a sample. If it tastes half as good as it smells, it should be awesome.

Oud Bruin 2/27/13

Update 4/6/2013
I finally pulled a sample of this one today. It read 10.8P on the refractometer. The aroma is complex, malty with a hint of roast, some brett character, and some dark fruits coming through. Flavor is very similar to aroma. The tartness level is significantly lower than the both Flanders Reds #1 and #2. There's a lot of brett character in the flavor as well (reminds me of Brett brux Trois in my funky Saison). It's still pretty young but I'm hoping this one develops more tartness as it ages. I know oak isn't appropriate in an Oud Bruin but I might consider inoculating this with some oak cubes from my Flanders #2. They shouldn't add any oak character at this point but I'm hoping it'll help increase the tartness level a bit.

Update 5/27/2013
We had people over for a pre-Memorial Day BBQ yesterday and one of my friends brought a bottle of La Roja from Jolly Pumpkin. I've been a little disappointed with the tartness level so far, so we pitched the dregs from the La Roja into the Oud Bruin.

Update 7/12/2013
Took a gravity reading last night and it's down to 10.5P. Tartness level seems higher than last time but still much lower than my other sour beers; kind of like a gateway sour beer for those new to sours or those that prefer a less acidic tartness. I'm definitely picking up some dark fruit character out of this beer. I get a hint of a cinnamon-like aroma in the nose...one second it's there, and the next it's gone.

Update 3/4/2014

This beer went into a keg today. I'll be force carbing it this week then I'll fill two bottles to ship off to NHC. This one took a while but I think it's turned into a pretty good sour. The tartness level is nice and the malty complexity is much more noticeable than my Flanders Reds. I'm interested to hear what the judges have to say about it. I'll do a formal tasting myself once it's carbed.

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