NEIPA First Issue

This was my first try with this style. Below you will find this recipe and many links to different NEIPA clone recipes.

Thanks for watching. Cheers!

Recipe:

Style Name: American IPA
Boil Time: 60 min
Batch Size: 20 liters (ending kettle volume)
Boil Size: 22 liters
Boil Gravity: 1.062
Efficiency: 75% (ending kettle)
STATS:
Original Gravity: 1.068
Final Gravity: 1.019
ABV (standard): 6.48%
IBU (tinseth): 45.49
SRM (mosher): 7.17

FERMENTABLES:
5 kg – United Kingdom – Golden Promise (84.5%)
0.32 kg – Flaked Oats (5.4%)
0.4 kg – Belgian – Wheat (6.8%)
0.1 kg – Belgian – Caramel Pils (1.7%)
0.1 kg – German – Melanoidin (1.7%)

HOPS:
30 g – Chinook, Type: Pellet, AA: 12.1, Use: First Wort, IBU: 45.49
30 g – Amarillo, Type: Pellet, AA: 8.9, Use: Whirlpool for 30 min at °C
30 g – Citra, Type: Leaf/Whole, AA: 12.5, Use: Whirlpool for 30 min at °C
30 g – Mosaic, Type: Leaf/Whole, AA: 12.5, Use: Whirlpool for 30 min at °C
40 g – Amarillo, Type: Pellet, AA: 8.9, Use: Dry Hop for 10 days
40 g – Citra, Type: Leaf/Whole, AA: 12.5, Use: Dry Hop for 10 days
40 g – Mosaic, Type: Leaf/Whole, AA: 12.5, Use: Dry Hop for 10 days
50 g – Citra, Type: Leaf/Whole, AA: 12.5, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Temp: 68 C, Time: 60 min
Starting Mash Thickness: 2.7 L/kg

OTHER INGREDIENTS:
10 g – Hibisco, Type: Herb, Use: Boil

YEAST:
Wyeast – London Ale III 1318
Starter: 2 Lt
Form: Liquid
Attenuation (avg): 73%
Flocculation: High
Optimum Temp: 17.78 – 23.33 C
Fermentation Temp: 20 C
Pitch Rate: 1.0 (M cells / ml / deg P)

PRIMING:
CO2 Level: 2 Volumes

Links:

Alchemist Focal Banger:

https://drive.google.com/open?id=0BzJTV4av3ga6bC1GNnFnclZWN3c

Tree House Julius:
https://drive.google.com/open?id=0BzJTV4av3ga6TGNvWUIzMno3UHc

Trillium Sleeper St:
https://drive.google.com/open?id=0BzJTV4av3ga6RHFOdHI5azRGa00

Rock Art Brewery Limited Access:
https://drive.google.com/open?id=0BzJTV4av3ga6akMxUHktWTNlUWc

Foundation Epiphany:
https://drive.google.com/open?id=0BzJTV4av3ga6LVhJMTU2cXFfakk

Brewdog NEIPAs 1; 2 e 3:
https://drive.google.com/open?id=0BzJTV4av3ga6RmpaUnh4RTNjRzg
https://drive.google.com/open?id=0BzJTV4av3ga6WWZGMklEX0hhLUk
https://drive.google.com/open?id=0BzJTV4av3ga6NmFUMjI3TFBnM2M

Split Wort – Homebrew Experience

Here is another of my home brewing experiences. A Split Wort. Good technique badly planned and applied.
Luckely the two beers came out pretty decent.


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Tour de Geuze 2017

Here is my experience in this great beer festival. Shared with a fantastic group of people: Adam Nowek, João Miranda, Nathan Ricks e Simon Abraham.
I interviewed someone for the first time: Pierre Tilquin
And I sampled great beers. Outstanding experience!

Thanks for watching!

Portuguese Craft Beer Weekend at Moeder Lambic

“All because of a snow storm on a Saturday afternoon.” It was this way Rui Gonçalves, a Portuguese living in Luxembourg, summed up how the idea that lead to the Portuguese Craft Beer Weekend, held at the Moeder Lambic Fontainas in Brussels between 21 and 23 April, came up.

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I had the opportunity to exchange a few messages with Rui, one of the responsible for this, and he told me about the circumstances and events that took 4 of the main Portuguese craft Breweries to Europe’s capital city.

It was on a snowy day, early 2016, that Rui, went to Mi Orge Mi Houblon, one of the best beer shops in Belgium (99 pts on RateBeer). The lack of customers, due to bad weather, allowed him to engage in a pleasant conversation with the owner of the establishment, Chris Gillard. As you would expect, the theme “Portuguese Craftbeer” became the center of the conversation. It didn’t take long to come up the idea of proposing a weekend at the Moeder Lambic, dedicated to Portuguese. Rui’s enthusiasm gave Chris Gillard, who has good relations with the Brussel’s bar, the idea. Rui asked some brewers for samples. There was also some support from Octavio Costa, who has been promoting several craft beer events in Portugal. After trying a few beers Chris Gillard, who is also an international beer judge, started thinking about going to Portugal for a few visits.

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However, several events were postponing this trip. There were advances and retreats, issues of a commercial nature and even health problems, but finally, at the beginning of 2017, Chris Gillard arrived in Portugal. The Belgian, in two days, visited the Letra, Post Scriptum, Dois Corvos and Mean Sardine and was amazed. After returning, apart from kicking off the Portuguese Craft Beer Weekend event, he tried to order beers to sell at his shop. Later, Chris Gillard told Rui how the customers of his store liked the beers coming from Portugal, quickly draining the stock.

As for the Beer Weekend itself, looks like it was a success. I was there on Saturday afternoon (second day) and I could see how Moeder Lambic’s taps, loaded with Portuguese beer, had no time to rest. This was the tap beer menu:

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Moeder Lambic Fontainas has a very nice and relaxed atmosphere. It is surely one of the best bars in Brussels when it comes to drink good beer. It’s a bit expensive but the beer selection is awesome, on tap and in bottles, and the staff is really helpful and friendly.
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I really enjoyed how the employees, behind the counter, were trying and commenting the different beers. Seeing this, I couldn’t resist to questioning an employee about it. I asked her an opinion and the reaction of customers to the “invited” Portuguese beers . She seemed very honest when answering. She confessed that she was expecting a dozen or so of boring Pale Ales and IPA’s when she heard about the event. Then,  she changed her mind after seeing such a variety of styles and, especially, after trying the beers. She said that the colleagues were also expressing a positive opinion.

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As for customers, she mentioned that there were clearly two types. On one hand, the tourists that walks in looking for Belgian “classics” shows less interest in these beers but still they were receiving them well. On the other hand, the regulars, that go looking for these proposals, asking advice and leaving their opinions. She told me that generally the feed-back was being very good. I still had the opportunity to talk for a good half an hour with a regular customer of the bar. He was very interested and positively impressed with the beers. He noticed I knew most of them well and asked me some for advice and guidance. Too bad my, which is not a small one, was parked in the meanest car parking in Brussels and therefore I could’t sample many beers.

From the participating brewers, Filipe Macieira shared kindly a few words on the subject:

“The event was a success. We were in a country with hundreds of years in brewing tradition and where people from all over the world come to for that reason. The fact that we can get in a space like Moeder Lambic demonstrates the quality that Portuguese craft beer is showing. Feedback from the costumers was amazing and they know now that in Portugal there is more than just Sagres and SuperBock.

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Rui gave me also the information that in Moeder Lambic the event had left very positive impression. Chris Gillard confirmed this and stated that there was still enough stock for a few of the beers to stay a little longer as“guests” at the bar. At Mi Orge Mi Houblon the availability of Portuguese beer will continueAnother important consequence, is the invitation of some Portuguese Brewers to participate in BXL Beerfeest in Brussels in the end of August. It seems that this Portuguese Craft Beer Weekend was able to help Portuguese Craft Beer Portuguese to spread and conquer new markets. And all this because of a snow storm on a Saturday afternoon…

Links:

Moeder Lambic

Portuguese Craft Beer Weekend (Facebook)

www.doiscorvos.pt

www.cervejaletra.pt 

www.postscriptumbrewery.com

MeanSardine (Facebook)

Mi Orge Mi Houblon

BXL Beerfeest

Letraria Porto Craft Beer Garden

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When we heard about a Craft Beer Garden from Letra opening in Porto we immediately decided to visit it during our next trip to Portugal. And  in a sunny April afternoon we went to check Letraria Porto Craft Beer Garden. As soon as we got in Filipe (Filipe Macieira is one of the founders) came to meet us and showed us around. What a lovely place there!

When you walk in number 101st Rua da Alegria (in Porto) you find the first bar and a small bottle shop. You will come across that same minimalist but really neat environment that you can find in their brewery and brewpub in Vila Verde. It’s a relaxed and pleasant atmosphere. Walking down the stairs there is a second bar and the door to the garden itself. Outstanding outdoor area! Like a quiet oasis inside busy downtown Porto.

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In the garden, the wall with the sleeping bearded man stands out. It is kind of an icon the place. They made use of local granite stones and vegetation. Big orange trees produce fruits for the homemade orange juice for whoever doesn’t feel like having a pint. And you can even see lot’s of strawberry plants. Will we be seeing a Strawberry Ale in the future?

After showing us around, Filipe introduced us to Renato, the man in charge of the bar downstairs. Renato knows well what he sells. He can easily handle the beer geek as well as the macrolager drinker. We sat outside for a while and then inside also, when we chatted with Renato for a bit. During that time we had the opportunity to sample:

Barbudo White Brett

Barbudo Grape

Barbudo Harvest

Letra E

Baylet 3.0

Mikkeller Belgian Wild Blonde

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Filipe showed gave us a glimpse of the “backstage”. We could see how everything work in the kitchen and storage. He told us a few episodes of the transformation of the old tea house that previously existed there. We also chatted  about Portuguese craft beer, their brewery and this new project. We agreed about the exponential growth of craft beer that is happening in Portugal. In the present, there are many breweries producing great beer and just 4 years ago it was like a desert.

And in this spectacular evolution, Letra is surely playing a major role. When I visited their brewery last year I saw how everything started and evolved. I even made a short video of it. Now it is a pleasure to see them growing in such a consistent way. Being I also from Minho Region it even makes me proud of them. And all this is happening due to hard work and sacrifice from Filipe, Francisco (Francisco Pereira is the other founder) and team.

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They are open daily from 17:00h to 00:00h (16:00h to 23:00h on Sundays). They close on Tuesdays. Whoever visits the place will have the opportunity to chose between dozens of different beers: up to 24 on tap and several others bottled or canned and even growlers to take home. Of course, the highlight is for the house beers but there are also many options to chose from Portuguese craft beer to international. To pair with the beers they have a nice variety of snacks and light meals. It is really worth a visit!

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Contact:

Adress: Rua da Alegria 101, 4000-033 Porto, Portugal
Telephone: +351 939 348 069

Wy 1335 “Zombie”

Here is the final chapter of the WY 1335 I used in the yeast starters video as promised. I won’t share the ESB recipe because I was not satisfied with it.

Thanks for watching! Cheers!

My First Experience With FastFerment

This is a video of my first experience with the FastFerment. I made a mistake but I hope the beer will turn out fine.

Helles 2016 Recipe

Brew Method: All Grain
Style Name: Munich Helles
Boil Time: 90 min
Batch Size: 25 liters (ending kettle volume)
Boil Size: 28 liters
Boil Gravity: 1.047
Efficiency: 75% (ending kettle)
STATS:
Original Gravity: 1.053
Final Gravity: 1.015
ABV (standard): 5%
IBU (tinseth): 22.01
SRM (morey): 5.27

FERMENTABLES:
4 kg – German – Bohemian Pilsner (71.6%)
160 g – German – Carapils (2.9%)
1.3 kg – German – Munich Light (23.3%)
130 g – German – Melanoidin (2.3%)

HOPS:
20 g – Northern Brewer, Type: Pellet, AA: 7.3, Use: Boil for 60 min, IBU: 15.22
15 g – Hallertau Mittelfruh, Type: Pellet, AA: 2.9, Use: Boil for 30 min, IBU: 3.48
10 g – Saaz, Type: Pellet, AA: 3.5, Use: Boil for 15 min, IBU: 1.81
10 g – Hallertau Mittelfruh, Type: Pellet, AA: 2.9, Use: Boil for 15 min, IBU: 1.5

MASH GUIDELINES:
1) Infusion, Temp: 38 C, Time: 15 min, Amount: 18.4 L, Prot
2) Infusion, Temp: 50 C, Time: 30 min, Amount: 18.4 L, Prot
3) Infusion, Temp: 63 C, Time: 15 min, Amount: 18.4 L, Beta
4) Infusion, Temp: 69 C, Time: 15 min, Amount: 18.4 L, Alfa
5) Infusion, Temp: 77 C, Time: 5 min, Amount: 18.4 L, Mash out
Starting Mash Thickness: 2.8 L/kg

OTHER INGREDIENTS:
5 g – Irish Moss, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Wyeast – Bavarian Lager 2206
Starter: 2 L
Form: Liquid
Attenuation (avg): 75%
Flocculation: Med-High
Optimum Temp: 7.78 – 14.44 C
Fermentation Temp: 10 C

Vliegende Paard Brouwers – Belgium (Portuguese with English subtitles)

I went to the Vliegende Paard Brewery on the day they were launching a new session ale. I want to let know, everyone who doesn’t, about this really nice micro-craftbrewery. They brew small batches (50t) to sell there. Their commercial beers are brewed in a big brewery by contract, very usual in Belgium. Of course I brought a few beers with me and I will take them to the beer reviews and talk a little bit more about the Vliegende Paard.

Links:

http://www.prearis.be
https://www.facebook.com/VliegendePaa…

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Tasting the Brown Porter and the Smash Ale

Homebrew tasting. The BIAB brown porter and the Smash Pale Ale (Maris Otter + Nelson Sauvin)

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How to brew beer at home Ep.4 (Final)

Final part of the series. I brew a porter using cold steeping dark grains. A simple way to brew all grain using the “brew-in-a-bag” BIAB, specially for those who are starting. From here on is just keeping on researching, reading, brewing and drinking! Happy brewing Everyone!

 

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