#Beerologist may be a made up title but I sure lean into it with my enjoyment of craft beers and weekly blog. If you are the same, then #beersaturday by our friend @detlev may be the place for you! So glad to have found a home with beer drinkers across the world on my favourite blockchain.
For week 404, I am playing some trivia, working hard and brewing up a storm!
The Pint O the Week is usually a nice draft, enjoyed out on the town in a social setting, enjoying out community with some suds. I found another reason to visit hometown favourite Jobsite Brewing this week. Besides being a client of ours, they also host a trivia night where all proceeds go to a different local charity each month. Perfect opportunity for a Triple P (Popcorn, Pizza and Pint!) and we placed second out of a dozen team for Music Trivia. Helps I was teamed up with the DJs from the local radio station.
This pint is Quick Set New England IPA named so in their jobsite style for the Kveik yeast they use for a neat spin on the tropical and juicy version of their IPA. I liked it so much, I took a shorty home for the fridge for later.
Hard Work & a Pint!
This week, I had a big and potentially dangerous job I have been putting off all winter. This big corkscrew willow you may recognize from my #hivegarden posts has to come down because it grows like a weed and is starting to push against the fence. It is actually 3 trees and I probably should have hired a specialist to take them down but we are up for a challenge!
In the end, we managed to take all of the 30-footers down with minimal collateral damage and celebrated with a couple pints! A nice amber for my accomplice and my patented hazy New England IPA for me as lumberjacking is thirsty work!
Time to Brew!
Back at our brewery, we have a 3-week vacation hiatus planned for brewing so we are pulling a few extra shifts to make sure we don't run out. There is something magical about turning whole grains into delicious beer!
Here we have our head brewer concentrating on getting all of the 2-row barley into the mill. You can see it is powered by a drill which spins the grinder and crushes the grain down into the basket.
After a long mash and boil, the pump pushes the hot beer through the heat exchanger so it comes out around room temperature into the fermenter. We have recently acquired a device which pushes the boil in a circular flow so that we get the maximum flavour out of the hops. You can see the result as the bottom of the brewer has the hops gathered in the middle of this big IPA in the making.
At the end of the session, we have 3 more kegs of NEIPA to last us the 3 weeks. This one came out a little lighter in the ABV at 5.6% and tasted fairly dry so we will see how sessionable this one is after we carb it up today. The CC stands for Cold Crash as we let it chill, sit and settle in the fridge for a couple days before transferring to new kegs and carbonating.
While the big guy and the boss are away on vacation, this 210 liters of IPA, Golden Ale, Amber and Cream Ale will ferment 3 full weeks and all be ready to roll when he gets back. Such a good feeling to have packed fridges and all of our fermenters full! Almost swimming in beer is the way to be!
#BEERSaturday!
My boss is a bit of an asshole as I work for myself so maybe just a little sleep in.
Join me, @detlev , and these other beerologists because there is always room for more beer bloggers at this week's Beer Saturday gathering... https://hive.blog/hive-187719/@detlev/beersaturday-404 404 weeks is quite a session and we are only getting started!
