Certified Organic Porter
After the last porter I bought this was more than a pleasant surprise. It was a reminder that porter still is one of my favorite ales out there.
So, what's good about it. Well, certified organic, but then again, shouldn't all beer be? The ingredients are so terribly simple that all beer should either be certified organic, or come from grains or hops that were produced on a farm that is too small to be able to afford the organic certification.
This is just a nice beer to look at. Dark cola color, but crystal clear. Nothing but the deep dark brown to obstruct the light showing through. Maybe the head leaves a little bit to be desired as it dies down pretty quickly, but there are worse qualities in a beer. In my opinion this is one of those beers that most definitely gets better as it warms up. The flavors and smells are allowed to come out, and the smell just gets bigger. It's rich, malty, with an almost mocha flavor going on in there. Ove…
Stuff to play in the car
I've been out on the road a bit for the last few days, and when you're doing a lot of driving, you find you have a lot of time on your hands for listening to stuff. At least that's been my experience. This time around I've been catching up on my backlog of podcasts, and a new one has made it into circulation. Andy Dowling
As of this moment, his site appears to be down, but if you get the chance, open up your favorite podcast app
and search for 'The Andy Social' podcast. The few I've been through so far have been interviews and conversations dealing with driver safety, touring bands, and promoters. Really well done interviews. Give him a listen. Me, I'll be looking forward to what's coming up next.
Check him out, tell him I send you. It won't mean shit cause I don't actually know him, but it sounds nice...doesn't it? Lord
While we're at it, Andy's main job is playing bass for an Australian band called Lord…
Based on the reading that I've done, there are alot of home brewers who will strongly disagree with my perspective, but due to certain realities, this is the way that I do things.
Those realities are, in a nutshell, that I brew as a hobby. I brew because I like beer. I have other requirements for my time and money.
So, where do I start? In the kitchen, I guess, with clean equipment. To read books and articles, one might get the impression that beer cannot successfully be brewed without an operating room level of sanitation. My reality is that is simply not true. Does one have to be clean, certainly. Does one have to make sure equipment is sanitized, certainly, but don't let fears of bad beer keep you from brewing. Clean your equipment before and after brewing, then sanitize, but there's no magic to that part. I've used bleach, iodophor, and some acid based no-rinse sanitizer that they sell in the brew supply store (by far the easiest to use). My basic process for sanit…