Sunday, July 14, 2013

Intown Market - Pencil Factory Lofts

On a Saturday afternoon a few weeks ago I (William) saw a sign stating "200 Craft Beers" across from the MLK Jr MARTA station and decided to head into the Intown Market at the corner of Decatur and .. I had heard good things about their hand made sandwiches but this time I was only there for the beer. 

As I walked in the back door, that you access from the parking garage, I was pleasantly surprised to see a growler station with 8 taps. This is good news
For the craft beer drinkers on the southeast side of the city because to get a growler you have to head a little north to get one.

As I rounded the corner, I saw a very good selection of wine with diverse price ranges and quality. There were some craft beers spread around but much to my pleasant surprise there was much more in the back and in the cooler. From Singels to Tripels, Bochs to Stoudts, Lagers, IPAs, and many more. Intown Market has a really good selection and  they have hit a sweet spot that was lacking in Intown East Atlanta.

And they have two of my favorites, Golden Monkey and Arrogant Bastard.

Check out Intown Market for a growlers or to take care of your craft beer fix. I certainly have and will.

Hop City Home Brewing Class

Enjoying Hop City's home brew class with 15 aspiring home brewers. Very good class by Keaton who's an avid home brewer and has experimented with most styles. He made a Wit today, that had mixed grain with oats, Pilsen light and Bavarian wheat. He did a quad malt that had caramel, wheat, chocolate and victory malts. Hops included pacific jade and a Soriachi Ace that has a good dill flavor and aroma with a hint lemon. Keaton added some tangerine peel at the end of the boil. Yeast used was forbidden fruit. I'll have to come back in a month to taste. The beer will be kegged which we will be attempting to do soon if we can find a barrel keg.

Thursday, July 11, 2013

Jalapeno Red - Chilled, Ready and Tasted

Okay, I (William) pushed the envelope with a pepper style right out of the gate.  The previous posts showed the process and that home brewers have free license to experiment in creating beer flavors and style.  The Jalapeno Red was an adventure into into the unknown.  We added the jalapenos with 15 minutes left in the boil to give the beer flavor and heat.  And we also added about 2 cups of brown sugar as well to give the yeast something good to eat to boost something later in the process.

We used a box mix for Red Ale with between 5 - 5.5% ABV.   The beer had very good color and head.  We bottled it just right to get that carbonation solid.  The beer had a distinct jalapeno aroma but little malt and hop.  That was an early sign that the Jalapeno bum rushed the party.  So we all tasted, including Derick from next door, and had similar reviews.

It had a strong jalapeno flavor, there was only a little hint of malt and hops.  I personally felt it was unbalanced, that the jalapeno had jumped everything else and beat them up, badly.  The interesting thing about pepper beers is that there is no heat like you would get from eating a Jalapeno in a food dish or fresh.  It is a pepper taste on your tongue that you feel and I must say that was a plus.  All in all it wasn't bad but it wasn't that good either because it was out of balance.  However, it went real well with the nachos I prepared for the family later.

Corb and Kev suggested the next attempt we use a brew mixture that can fight back, such as a stout or double IPA, with strong malt overtones to give it greater balance.  Hops add bitterness and that would probably not work with the jalapeno.  Corb even suggested possibly introducing habaneros to the next attempt.  Corb mixed it with an IPA we had which give it greater balance and you could still smell and taste the pepper.

I have to agree and those other combination would also give it a higher ABV.  We'll keep y'all posted on our next jalapeno beer attempt.  We'll jump into habaneros one day too.

Monday, July 1, 2013

Double IPA #2 Bottling

This week we bottled a repeat of the Double IP with orange and bourbon chips that we brewed a few weeks ago that had two fermentation cycles.  This was one of our first brews that we all liked but we added some citrus to see how the flavors mix.  In Corb and my  enthusiasm to get it bottled, we forgot the priming sugar which is key to helping the beer keep its carbonation when bottled.  Fortunately, we only bottled 4 before Kev saved the day with the priming sugar.  With a good bottling rhythm with the help of Derick next door and storage in a cool place (around 70 degrees) we will be ready in 2 weeks for another tasting of the 50 bottles we prepared today.  

Hit us up if you would like to become one of our volunteer tasters. Our vision is to make great beer for y'all, not just us.