Getting a new chest freezer to ferment your beer is an exciting event in the life of a homebrewer. Why not ratchet it up a notch and go for disco lighting and a tiki hut ambiance? Now fermenting: a Roggenbier and an Irish red ale. For those of you who have been following my chest freezer adventures -- and you know who you are -- let's party!
I remember the magic of walking with my sister through the Canadian forest in search of fresh berries when we were children. Now that we're grownups, she particularly likes red ales, so I'll bring this one along the next time I see her. The recipe includes dried black currants soaked in Bulleit Bourbon during secondary fermentation for berry action.
I could not resist the allure and challenge of making a Roggenbier, a medieval ale composed of rye malt, barley malt and wheat. To this number, I added a touch of chocolate malt. I plan to add Brettanomyces in secondary fermentation for earthy complexity.
My tastebuds led me directly to Bauhaus Brew Labs on Tyler Street in Minneapolis after enjoying a pint of their Hairbanger Belgo-Style Pale Ale at Corner Table the night prior. I had to learn more, especially after hearing about the "explosion of breweries" in Minnesota. Eric, the general manager we met at Red Cow Restaurant & Bar in Minneapolis, had wondered aloud about the saturation point for breweries in Minnesota -- something I've heard a few times in San Diego County. Believe me, Eric, there's room to grow.
The Bauhaus taproom is a visual turn-on to those who like bold graphics, lots of natural light, and breathing room. Drinkers of all ages were in evidence, including young ones, who sipped on gourmet sodas. As I contemplated the German Schwarzbier poured by Beertender Brian, I had that warm and fuzzy feeling that comes from a family vacation in Minnesota gone right, dontcha know?
See Lyne's wine blog