Friday, October 30, 2009
Homebrewed Pumpkin Ale Review
I tapped a keg of my homebrewed Pumpkin Ale this week, just in time for Halloween, and in turned pretty good for my first pumpkin/spiced beer. Before I get to the review, I just wanted to share with everyone that I'm going to be moving to DC in a month to start a new job. Homebrewing is going to have to take a hiatus for a bit as I'm living with a friend down there at first. Then, once I find my own place, I'll start the brewery up again! For my final pre-hiatus brew, I'm going to be brewing a Vanilla Bourbon Porter to keep me warm during the winter in DC. I got the yeast starter going last night, and I'll be brewing tomorrow on Halloween day. It's going to be a small, 3 gallon batch of a 1.086 original gravity robust porter (about 7.5% ABV). After primary fermenation, I'm going to split a full vanilla bean and let the beer age with it in the secondary for 2 weeks. Finally, at packaging, I'm going to fortify the beer with some Jim Beam Bourbon. The beer is definitely going to pack a punch, and will be a great "sipper" on a cold evening!
On to the Pumpkin Ale review:
Aroma: A sweet malt background of caramel and toffee, laced with spices reminiscent of a holiday spice cake. No hop aroma.
Appearance: Amber with an orange tint. Hazy, probably from unconverted starches in the pumpkin. Small, slightly off-white head that lingers while drinking.
Flavor: Cinnamon and nutmeg are most noticeable, with an initial malty sweetness. Some biscuit and bread-like flavors are apparent. The beer finishes a little bitter. It definitely tastes like pumpkin pie though. No hop flavor, though the hop bitterness is discernible (the lingering bitterness may also be caused by overdoing the spices a bit).
Mouthfeel: Medium-full bodied with medium carbonation. A little astringent, though not overbearing.
Overall Impression: I think the beer came out great for my first spice ale. I initially added the spices at the last minute of the boil, and after fermentation, I found that the beer was a little bland. I added another full dose of spices in the secondary, and let the beer sit for a week before kegging. It's definitely not bland anymore, but I think I overdid it with the second dose of spices; I should've showed a bit more restraint. If, and when, I brew this again next year, I'm going to do away with the boil spices altogether and also up the character malts a bit to bring the beer into a better balance.
Saturday, October 17, 2009
Boycott Monster Energy
Check this out:
Boycott Monster Energy
The makers of Monster Energy Drink, Hansen Beverages, is trying to bully Vermont's Rock Art Brewery into dropping the name of their new beer, Vermonster, because "consumer will likely be confused with the two products." Sounds like a steeping pile of bullshit to me. Help support small brewers, not to mention small business owners, and boycott Monster Energy Drink (not that I would drink the shit anyways). Tell all your friends!
Boycott Monster Energy
The makers of Monster Energy Drink, Hansen Beverages, is trying to bully Vermont's Rock Art Brewery into dropping the name of their new beer, Vermonster, because "consumer will likely be confused with the two products." Sounds like a steeping pile of bullshit to me. Help support small brewers, not to mention small business owners, and boycott Monster Energy Drink (not that I would drink the shit anyways). Tell all your friends!
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