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On this fine Friday I was invited in by Legends Craft Brewery Head Brewer Jeremy Mayo to check out the new location in Anaheim. It's a blast to get a sneak peek, but I have to tell you, I was impressed with this oasis in an industrial park not far from the Happiest Place on Earth. Jeremy treated me to their lineup of lagers and ales while CEO and Founder Jay Talley fed me cookies and pretzels. The beers: Aurora Red Cherry Lager, Sable Black Lager, American Pils Lager, Tranquility Imperial Stout, Double Karma Double IPA, and Wild Child Belgian Wit. The location: 1301 Lewis Street in Anaheim.  The moment you walk in, you get sense of the craftsmanship of the brewery, from the hand-crafted interior decor, much of it built by CEO and Founder Jay Talley, to the thoughtfully designed and brewed beer.  Natural light drenches the taproom, which is punctuated with design details such as sleek hand-built custom tables with inlaid bottle caps.  Head Brewer Jeremy Mayo has been busy preparing for a taproom opening this November. The six initial offerings demonstrate his flair for not only the classics such as a Pilsner but for a creative take on a bananas foster wheat ale, Wild Child, made with actual bananas.  The obligatory bling shot -- everything shiny and new. Let's brew!
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My friend and author Mark Miller just published a Huffington Post article featuring another friend, Gwen Conley of Port Brewing/The Lost Abbey. Gwen said yes when Mark and I suggested the story and I shot the photo. By the way, Gwen is publishing a book with co-author Julia Herz, "Beer Pairing: The Essential Guide from the Pairing Pros" -- get it.  Gwen Conley of Port Brewing/The Lost Abbey is featured in a new Huffington Post story. Neva Parker of White Labs, Ryan Sather of Ballast Point Brewing & Spirits, and a conversation with master brewer Bob Mac Kay led to publishing this article on how wily Yeast is planning world domination, published today on HomeBrewTalk. What are you doing to prepare? Is our fate in the hands of gamers?  Neva Parker of White Labs provided cogent proof that Yeast is a cagey beast. I used two brewing techniques for squeezing the most aroma and flavor from the hops of this American pale ale: first wort hopping and late wort hopping. First wort hops were added to the kettle immediately after mashing. The balance of the hops were added at 20, 15, 10, 5, 2, and 0 minutes of a 60-minute boil. The hops: Amarillo, Tomahawk, and Simcoe, supported by a rich, malty backbone featuring Maris Otter and Vienna malts. The use of reverse osmosis (RO) water will help me create a clean, refreshing beer to enjoy on these hot post-summer days.  Irish moss is added to the mix of ingredients to help clarify the beer; cold crashing and the use of gelatin after fermentation will also help with getting the pale ale to crystal clarity.  I used reverse osmosis (RO) water for this pale ale. It's a kick to play Poseidon with beer's most voluminous ingredient. Small batch brewing provides the opportunity to use your vial or smack pack of yeast to create more than one beverage -- in this case, an ale and a cider. Why not use the small batch opportunity to go with a theme (or craze, if you're especially ardent): Belgian Tripel or Octoberfest or . . . the possibilities are endless. Below is a glimpse of the Glow-Throated Belgian Tripel ale that I made on day one and the Royal SunAngel "Belgian Tripel" hard cider that I made on day three. The ale and cider share Wyeast Trappist High Gravity 3787 yeast, along with table sugar, on the list of ingredients. For the cider, I used Trader Joe's flash pasteurized, unfiltered apple juice (find it in the refrigerated section). For those who asked about my cider ingredients: I plan to add a tincture of hand-picked pink peppercorns, coriander seeds, and cinnamon in secondary fermentation to evoke the aroma and flavor of a Belgian Tripel. The ale will rely solely on the yeast for its spicy, fruity character. It makes me purr to think about doing a side-by-side tasting once I get these babies bottled.  Fermentation chamber/AKA chest freezer, (L to R): "Belgian Tripel" hard cider, Belgian Tripel ale, Irish ale, brown ale.  Glow-Throated Belgian Tripel ale on brew day.  Royal SunAngel "Belgian Tripel" hard cider, created two days later with the same Wyeast Trappist High Gravity 3787 yeast. Big ciders beguile you to slow down and reflect upon what's good in your life. When sipping an apple wine such as this one will be, I think of my mother and how much she enjoys her brandy at the end of a harrowing day in the entrepreneurial life she shares with my dad. When I made a Belgian Tripel ale a few days ago, I thought it would be fun to concoct a hard cider with a similar vibe. Thus, Royal SunAngel "Belgian Tripel" was born. I placed this baby in the fermentation chamber and active fermentation kicked in within an hour. Hang onto your hat, Peter -- this is a live one!  This "Belgian Tripel" cider was inspired by a Belgian Tripel ale I brewed a few days ago. I hope to capture the spirit with similar ingredients and flavor as well as mouthfeel and aroma. I realize only now that the saisons I have been brewing were the gateway to the Glow-Throated Belgian Tripel. My first plan of attack was to do market research -- drinking iconic Tripels brewed by the great and lesser masters. And I did some reading up. The drinking was more fun.  This Belgian hottie has a hop mix of Saaz, East Kent Goldings, and Hallertauer Mittelfrueh.  This one-gallon brewing is a kick -- every molecule counts!  When you go with one-gallon batches, saving the unused yeast gives you an opportunity for a second batch. This Wyeast Trappist High Gravity 3787 yeast is chilling in a private resort aka fermentation chest freezer.  Every brewer's ennui is the chilling stage. With one-gallon batches, the chilling takes place in the kitchen sink over a period of 10 minutes. Piece of cake. |
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