The Believer is Back!

The holidays are over. Christmas, Hanukkah, Kwanza, Emperors Day, St. Stephen’s Day, Saint Nicholas Day, Three Kings Day, New Year’s…Whatever you celebrate, it’s over. It’s now time to focus on the New Year and whatever new goals you’ve established for yourself.

fullsizerenderWith a new year comes the opportunity to try new things, such as new beers, it also gives the chance to revisit old favorites. I was at the recently pleased to find an old favorite of mine on the store shelf: Ninkasi Believer Double Red Ale. I love this beer! Believer was my first introduction Ninkasi Brewing Company a number of years ago and I was instantly hooked.
It’s pours a deep, clear ruby color with a light off white foam cap. The aroma is that of sweet bread and toffee with some brighter citrus hop notes. The flavor is in line with the aroma with rich toffee and soft bread. Firm hop bitterness pierces the sweet malt adding a bright fruit component creating an easy drinking, delicious beer.

This beer used to be readily available and then one day it was gone. And I was sad. Well now it’s back as a winter seasonal (according to their website) from December to April. So get it while you can.

Ninkasi is hardly a new brewery. They’ve been brewing up tasty beers since 2006 and made an immediate spash into the craft beer scene with favorites like Total Domination, Tricerahops  Double IPA and of course Believer. Since they’re headquartering in Eugene, Oregon, a 2 and a half hour drive from me, I don’t get the chance to stop in regularly. I have only been there once when I happened to be in Eugene for an unrelated event, but it’s worth a trip. They have a very cool, contemporary tasting room complete with an outdoor fire pit that kept me warm on the drizzly day I visited. The staff is enthusiastic and nerdy enough to answer even the more technical brewing related questions. There are a number of beers to try there, all of which were well made and enjoyable.fullsizerender-1

If you are in Eugene, which incidentally is a fun place to visit, you need to stop in and check them out. If Eugene is too much of a trek, then look for the various beers at your local retailer.



Where Are All the Brown Ales?

The cold has crept in and winter has descended upon us.   As such it’s time for barley wine, spiced ale, Russian Imperial Stout and other boozy beers to keep us warm and cozy. I always enjoy the big beers of winter but sadly this winter feels rushed. It’s like we went right from summer to winter and skipped autumn. I feel this way due to the absence of one of my favorite beer styles, brown ale! Yes, I went to the Vancouver Fresh Hop Festival (which was fun and interesting) and was pretty autumn-ish (autumny?), but the lack of brown ale offerings from local breweries and brew pubs and bars was noticeable this year (at least to me).

Each time I stop into one of my favorite local beer bars like Caps N’ Taps, A Beer at a Time, or Grapes n’ Growlers, all really good spots incidentally), there’s usually few to none to be found amid the throng of IPAs. I recently made a trip to a Bev Mo and was surprised there was so little brown ale on the shelf. Is it possible I am one of very few beer drinkers who seek this style out?

So what is Brown ale exactly? After all there is a lot of ‘brown’ colored beer out there: Dusseldorf Altbier, Old Ale, Belgian Quad, Scotch Ale, Belgian Dubbel, etc.  What I’m talking about are the brown ales of British origin. These beers are balanced and dance beautifully between malt and bitterness with flavors of toffee, chocolate, and a nutty character that rounds out the profile…At least that describes some brown ale. Maybe the difficulty with brown ale is the variety found among them. A good example of this might be a comparison between New Castle Brown Ale and Samuel Smith’s Nut Brown Ale. Both are considered examples of a (Northern) British Brown Ale but are dramatically different. New Castle is copper colored whereas Sam Smith is a darker mahogany. Samuel Smith has a deeper malt character and fuller mouth feel, while New Castle has brighter fruit character. Both are highly drinkable and delicious but, very different.

The Beer Judge Certification Program (BJCP) offers an extensive guideline to all beer styles (or at least most). The BJCP made a departure from previous years with the 2015 Beer Style Guidelines. 2015 BJCP Guidelines Brown British Beers, they lists 3 beers: Dark Mild (Category 13a), British Brown (Category 13b), and English Porter (Category 13c). Prior to this, there were also 3 brown types; however they were denoted as Mild, Northern Brown, and Southern Brown. “English Porter” was included with the Porter section and labeled Brown Porter. Currently there is also American Brown Ale, Category 19c.

The obvious commonality within the British Brown category is the color.  Each style contains a degree of brown ranging from copper to dark brown. Additionally, crystal malt adds a sweet toffee flavor that is also a common theme within the styles. American Brown Ale is the only style that has any significant hop presence, but even with more apparent hop notes, it is still in concert with the malt character.

Brown ale has a deep history in England. In fact, most beer up to about the 1700s, was brown. As malting technology improved maltsters discovered ways to kiln grain without adding the darker color. As lighter colored beers became en vogue, brown ale’s popularity waned in the shadow of pale ales and light colored lagers.

In the U.S. brown ale traces its history to Northern California homebrewers who in the 80’s began brewing bigger, hopped up versions of their English cousins. Thanks to a homebrew competition in Texas, the American Homebrewers Association eventually created a category for the style, which eventually became American Brown Ale.

Though there are a number of brown ales on the market today, the shelves and taps are still jammed with IPA. I love IPA like the next craft beer nerd but what I love more than the best IPA out there is variety.  Brown Ale is another style to explore and should not be overlooked. Maybe it’s because the name sounds bland, or that it doesn’t boast the newest, sexy experimental hop variety available. Whatever the reason for its lackluster reception, I just find it odd. Who doesn’t like a toasty, biscuit, toffee, chocolate flavored anything?

When you consider it’s easily one of the most food friendly beers on Earth this should be a go-to style for beer lovers everywhere. Try brown ale with hard cheeses, grilled meats, harvest time vegetables, you name it. In discussing the flexibility of pairing brown ale with sushi, Ray Daniels, author of “Brown Ale: History, Brewing Techniques, Recipes” had this to say, “Years ago I did a pairing exercise in Japan where we were looking for beer to go with different types of sushi. While there were some cases where other beers were better, I remember that for many of the pairings brown ale was about the best we could do. That was really the point that I realized brown ale’s ability to pair decently with a lot of different things.”

I’m with Mr. Daniels. I can’t think of much it couldn’t go with; plus it’s fantastic on its own. So the next time you are contemplating your next beer purchase, make it a brown ale. There’s Sierra Nevada’s Tumber, Big Sky’s Moose Drool, New Castle Brown Ale, Samuel Smith’s Nut Brown Ale, AleSmith Nut Brown Ale... The list is long.  If for nothing else, drink these beers to keep the style alive. We need to show retailers there is a demand for this amazingly drinkable beer, and not just in autumn, but all year round.

The Bourough has Forded the River!

Nothing is worse than moving. It is its own type of slow torture.  I say this having just done so. Yup, the family and I migrated north across the Columbia River to the great state of Washington.

We are now in Camas, just east of Vancouver. Save all the smelly mill jokes if you know the area…Although it does smell pretty bad on certain days if you are in town. Fortunately we are far enough away to not to have to deal with the odor. The good news about the move is a bigger house, a great neighborhood, better schools (no more PPS, Yay!), and of course new breweries to explore.

I’ve had the chance to taste the beers at Mill City Brew Werks in Camas which has some tasty beers. It’s the only brewery in Camas, however there are a couple of good craft beer bars in or near town: Caps N’ Taps, A Beer at a Time, Grape and Growler to name a few. I look forward to checking them all out.

Vancouver, Washington has become quite the beer town. Per Visit Vancouver’s website, there are, “12 breweries within a 2- mile radius. Most of them are in downtown within blocks of each other.” Sounds like a pub crawl waiting to happen. The city offers the Brewcouver Brewery Passport. It’s similar to Bend’s Ale Trail map. When the wife and I went to Bend, I thought the passport was sort of cheesy but I became a believer. It’s like having a ready-made checklist of places to go.the stand

As we continue to settle in, I’ll be sure to chronicle my discoveries. Aside from checking out breweries in the vicinity, I’ll be rebuilding my home brewery. standAs you can see, I dismantled the old wooden set up. I’ll need to assess the new space but I think I’ll be putting together a single tier set up. More on that to come.


Who Cares About Clarity?

cloudy-beerAfter reading the list of Portland’s 73 best IPAs in Willamette Week’s February edition I, (and seemingly every beer nerd in PDX) began making my way around to try what IPAs I hadn’t yet. Due to Willamette Week’s wide circulation, a lot of the beers featured in that article were unavailable as the throngs of curious and thirsty hop lovers descended upon the breweries. Especially those in the top 5 positions, 4 of which were held by relative new comers Fat Head, and Great Notion Brewing. The most notable beers on the list I think were from Great Notion Brewing. While many of the beers featured on the list are outstanding examples of IPA, I love the huge tropical fruit flavors and softer bitterness that come from the beers at Great Notion.  I found their Ripe IPA to be just amazingly…Well ripe, as the name suggests. Its full of juicy, tropical fruit character in the nose as well as palette.

Great Notion,though based here in the Northwest, has made a departure with their style which is more akin to the Northeastern type IPAs  Breweries like Hill Farmstead and The Alchemist have been making fruit forward, juicy beers packed with late kettle additions and a huge dry hop additions. The Alchemist has been making the sought after Heady Topper since 2003 so the style is definitely not new. Now with the success of Great Notion, I wonder if the style will make its way west?

While listening to The Brewing Network’s latest episode of The Session I found it interesting that the guys; (Justin, JP, Tasty, Beardy and even their guest Peter Symons), dislike the Northeast style IPA. The main complaint was the cloudy appearance. I kept waiting for additional critique on the aroma or flavor but no one had any to offer. I find it interesting that the appearance of a beer can have such an affect on the overall perception. While I have to admit, I was surprised by the cloudy appearance of Great Notion Brewing’s Ripe IPA, Juice double IPA and Juice Jr., all my initial misgivings due to the appearance faded with one sniff of these beers. These beers are loaded with hop aroma and flavor so its hard for me to imagine how any hop head could possibly not like this style of beer.

Maine SqueezeI recently went to 10 Barrel Brewing’s Portland brew pub to check out their roof top addition, (which incidentally is amazing on a sunny day). One of their latest offering is called Maine Squeeze. It’s an IPA made in similar fashion to Northeastern style. It pours gold and cloudy and its about as clear as a glass of orange juice. The aroma is bright citrus and tropical fruit. The flavor follows the aroma with tangerine and papaya notes and a  soft and round bitterness. Its delicious!

I do agree that appearance matters to a large degree. Nobody wants to drink a murky, unattractive beverage. Still I don’t think one should dismiss an entire style because of it. Think hefeweisen and American wheat. No one complains about the appearance of those beers. Yes the West Coast has been a leader in the craft beer scene, but that does not mean its the last word in IPA. If you are a sucker for a bright clear beer, I get it. Its pretty. But don’t discount these balanced beers from the East Coast. We have already seen a shift from over-the- top bitterness to hop flavor and aroma. As that trend continues, I have a feeling we’ll be seeing a lot more of this style out west very soon.

BrewCycle Birthday Party

Ok breaks over. Its been a while since my last post but I’m back at it. This is about my birthday a few month back in December, but I’ll have some new things coming up soon.

As of December 8th last year, I officially became middle aged. Ugh. I really hadn’t given much thought as to what I wanted to do for my birthday. Fortunately my wife thought of it for me. That evening, the Mrs. told me to get ready to go out and wear something for the rain. A taxi arrived to pick us up and a short ride later we were at 10 Barrel Brewing.

Upon entering I spotted my Dad smiling at a table and sipping a beer. Since Dad was alone but at a good size table, I assumed more people were to show up. It was Tuesday night though. How many people were willing to celebrate on a work/school night? Well, apparently my friends are party people and soon a various assortment of friends began to trickle in to 10 Barrel Brewing.

We ate appetizers and had a BIG taster tray of beers at 10 Barrel. They offer large variety of beers. After we were stuffed with food and beer, Deanna suggested a spot next door called BackPedal Brewing that we should check out. BackPedal is a tiny brewery housed within a place called Brewcycle. They have several house-brewed beers made on a tiny 3 barrel brew system, as well as several guest taps. There are also huge multi-person pedal powered vehicles housed there. We had passed by many times and each time I said, “That looks fun. We need to get a group together and do that.” No better time than my birthday!

High fives and hugs to the posse for making it happen! I think the love must have magically affected the weather. The temperature remained warm and the rain almost completely stopped. It was breezy but it was a warm breeze that felt almost tropical. I couldn’t ask for more on a December night in Portland

We all found a seat on the brewcycle for the orientation from our driver. The plan was to pedal to three brewpubs and spend about 20 minutes at each location. Once the rules were outlined (i.e. no alcohol on the vehicle, no jumping off, etc), we embarked for the first destination, Pints Brewing Company. Pints2

Pints Brewing Company is a small brewpub in Old Town on 5th between Flanders and Glisan.  The bar is small but welcoming. It is in an old brick building which makes for a cozy and warm feel. The small brew house in the back of the restaurant is fun to see. The size of the brewery is sure to ignite any homebrewer’s imagination. It’s a professional system to be sure, but not so industrial or huge that it’s unfathomable for a homebrewer.  They maintain 10 beers on tap at Pints, each really well made. They of course have the usual NW favorites, IPA, a red and stout; but they also keep it interesting with tasty seasonals like a bière de garde and brown ale among the others. One thing I especially like at Pints Brewing is their rotating single hop pale ale. Each time they brew it they utilize a different hop variety giving the beer nerd and hop lover good reason to return.

After sipping a pint at Pints, our guide called us back to the big bike. We climbed aboard, turned the music up and pedaled to our next location: Old Town Pizza.
oldtown1As the name suggests, Old Town Pizza is located in old town on SW 3rd Avenue and SW Davis. It’s a good stop. Their beer is well made as is their pizza. The added bonus is that its supposed to be haunted. You can hear the story of the building’s sordid past on the Haunted Pub Tour with Beer Quest PDX which is a lot of fun.

Old Town Pizza brews their beer at their northeast location. Since the beer only travels across the river, the draft selection at their tap room is always fresh. They recently began bottling their beer too so its nice to see their GABF award winning Shanghai’d IPA around town.

It wasn’t long before we were climbing back onto the bike for our 3rd stop. It was a tough uphill climb to our next destination, Fat Head’s Brewing.fathead2 Its no joke, we worked up a sweat! The bike is harder than it looks but it made the beer taste better. Of course at Fat Head’s the beer doesn’t need help tasting any better. They have won a number of GABF medals for their beers, and if that wasn’t enough; their Semper FiPA and IBusive IPAs were just ranked the number 1 and number 2 Portland brewed IPAs in Willamette Weekly this month. In a town like Portland I think that’s saying quite a lot.

After sipping on the beers at Fat Head’s, we slowly made our way back to Brewcycle where our excursion ended. A huge thanks to my wife Deanna for making it happen and the crew for making it out! You guys made it a beautifully perfect milestone birthday.


Brewing with Imperial Organic Yeast

Last month my wife and I, along with a group of friends threw our 3rd annual Halloween party. Each member of the group is in charge of a different area of the party which makes for an interesting event. For all 3 parties, in addition to decorating the beer garden, I provided the beer. This year I made 3 beers; a pale ale, a red ale and a double IPA. One of the fun parts about brewing this year was utilizing a new yeast on the market: Imperial Organic Yeast. I had never heard of them and opted to give it a shot after being introduced to them by the folks at F.H. Steinbart.

For the pale ale, my original plan was to brew a small beer like an English bitter to grow up a pitch for a pale ale, then subsequently an IPA. Then I learned that Imperial yeast has a cell count of 200 billion cells per little black can of yeast. That’s about 2 times the cell count of White Labs and Wyeast, alleviating the need for a starter in an average gravity beer. My laziness took over and I decided to give it a try.

For the pale ale I made a very simple beer comprised of 100% Marris Otter malt and Falconer’s Flight for hops. I used A09 Pub strain for the yeast. It is said to be similar to Wyeast’s ESB strain. The beer turned out well. The yeast tore through the beer quickly; about 4 days to terminal gravity. The resulting beer had a nice bread and biscuit-like flavor with tree fruit esters (apricot and peach) that worked nicely together. The hops were present but not over bearing leaving a nice, drinkable beer. It also flocculated well so it left a really clear beer in very little time.

red1The red ale I made was Jamil Zanachef’s Evil Twin recipe found on his site, I like the grain bill in that recipe and have brewed it a number of times. In addition to using Imperial Organic Yeast’s A15 Independent strain, I deviated from the recipe by substituting Centennial and Amarillo hops for Columbus and Citra. Imperial claims this yeast works well in hop forward beers and gives slightly more fruity esters than their A07 Flagship strain (which is akin to Wyeast 1056). I agree with their assessment. The yeast seemed to play up that tropical fruity touch that Citra hops have. The fruity esters are apparent but it still maintains enough cleanliness to be American. I really liked the beer and will probably make it again. I’d like to try A15 in an American pale ale or IPA. I washed and saved it so I’ll need to get brewing soon.

As the name implies, Imperial Organic Yeast differentiates themselves by being the first and only liquid yeast company to offer certified organic yeast. To be honest, the concept was initially lost on me. I mean its yeast so isn’t already organic?  The answer to that is yes, however, in order to maintain a legal status of organic, Imperial must use all organic products to grow their yeast. Makes sense. Sort of like the difference between a cow raised ranging free and eating organic grass vs. a GMO corn fed cow. So if you’ve been making organic beer, you were technically unable to do so until these guys opened up.

Imperial offers a wide variety of ale and lager yeast for brewing (27 according to their website). The best feature for home brewers of course is the cell count per can. Many home brewers (myself included) don’t always want to or have time to make a starter for every beer. As long as you aren’t making beers above 1.060 gravity or 5 gallons, you are fine to pitch 1 can, without a starter. This is absolutely fantastic for an impromptu brew day.

Imperial Organic Yeast is a little more expensive than some of the other liquid yeasts on the market, but you don’t have to buy malt extract for your yeast starter so it works out. Additionally without a yeast starter you save quite a bit of time.

Overall, I feel that Imperial Organic Yeast is a great product. Make sure to look for them at your local home brew shop and give them a try.

Pacific City and Pelican Brew Pub


The beach at Pacific City from the top of Cape Kiwanda

A lot of press has been on the Oregon coast beer scene thanks to breweries like Rogue in Newport, Fort George and Buoy in Astoria, and Seaside Brewing Company in Seaside.  I had the pleasure of taking my family on a short camping trip to the coast to escape the unpleasantness of sweating in Portland’s 90 degree weather. I am aware that by the rest of the nation’s standards, temperatures in the 90’s might not constitute excessive heat, but for my temperate temperature loving NW family and I it’s a bit much. The cool breeze of the Oregon coast was exactly what we needed to avoid various body parts sticking to the furniture. We pitched our tent in a campground just outside of Pacific City. Upon our arrival we reveled in the immediate relief from the 90 degree Portland weather. We gladly embraced the high 60 degree day, set up camp and hiked the grounds.

Full-Sail-ESB-BottleThat night we allowed the kids to subject their teeth to the sugar onslaught brought by s’mores, while my wife and I enjoyed an ESB courtesy of Fully Sail Brewing. It’s one of their seasonal beers I look forward to. Bright, fruity esters from English yeast are a welcome departure from the usual clean, neutral yeast strains found in the U.S. It is a good beer. Plus the cheapskate in me likes it too since its less expensive than some of my other favorite beer on the market at right around $8.00.


The kids about to slide down the sand

The following of days were spent hiking and climbing Cape Kiwanda which is amazing! If you have never been to Cape Kiwanda it is one of the coast’s must see places. The mildly arduous hike/climb to the top is worth it for the view and the decent. Lots of visitors slide down on sand boards, some use cardboard, and some (like me) just enjoy running/leaping down in the soft sand. The view from the top is breath taking. Steep orange sandstone cliffs beg to be explored and the sound of the waves crashing against the cape is tranquil and melodic.IMG_1870


Wife Deanna and Charlie on Pelican Brew Pub patio with a Flock Wave pale ale

IMG_1865 A beer lover’s reward for ascending the cape (or for simply trekking to Pacific City), is a beer at Pelican Brew Pub. Even if for some reason you don’t like beer (unlikely I’m sure), the view and atmosphere at Pelican Brew Pub is worth the trip. The outdoor patio looks right out onto the Ocean. Cape Kiwanda stands a yellow and orange wall of rock to the north while from the ocean Haystack Rock stands watch over the beach, a huge silent beacon. The scenery alone makes for a spectacular day, but add to it the excellent beers available at this 4 time GABF winner of brewer and brewery of the year, and it makes for a little parcel of paradise. Since it was right before 4th of July weekend and the weather was near perfect, the pub was busy. They usually have 6 mainstays on draft plus some seasonal offerings.They had sold out of a couple of their seasonal beers but one the remaining seasonal beers  was an unfiltered pale ale called  Flock Wave. Its a delicious pale ale with lots of hop flavor, medium bitterness and a crisp finish. Per Pelican Brewery, they are releasing it in 6 packs so I’ll definitely be on the look out.

I have never had a lackluster beer from this place. Their Silverspot IPA is delicious. It’s made in the English style and leans more toward herbal and woody flavors than the typical big fruity West coast IPA. Kiwanda Cream Ale is a light bready thirst quencher, perfect after a hike on the cape. I also really like the Doryman’s Ale. Its an American Brown with a perfect balance between sweet toffee malt and hop bitterness.IMG_1858

I’ll stop gushing over this place now. You really should check out Pacific City and Pelican Brew Pub though. If for some reason you can’t make it to Pacific City and can wait until spring, you will be able to try their beers in Cannon Beach. Per their website, they are under construction on a brew pub there. I can’t wait. It will save me a 1/2 hour drive time!

Pfriem Family Brewers Beer Now in Bottles

pFriem-Family-Brewers-bottlesI had the pleasure of visiting Pfriem Family Brewers in Hood River a while back. I think it’s one of the Northwest’s best breweries to visit, both for the beer, which is excellent, and also the atmosphere. The tasting room is filled with reclaimed wood warmly embracing a collection of large gleaming stainless fermenters. It’s a comfortably elegant mash up of modern and rustic with a front row seat to the brewery.

It’s evident the beer is part of the inspiration for the décor. They brew fantastic traditional Belgian beers solidly rooted in the Northwest. It’s a delicious blend of old world style and contemporary flavors. My favorite of their beers is the Belgian Strong Blonde. I first found it served on draft at Tasty and Alder in Portland and loved it. It’s malty but crisp, with pear and spice flavors that beg for another pint despite the 7.5% ABV.

I was happy to try their IPA on tap at my local Fred Meyer where it’s available by the growler. I spoke with the guy working the bar and asked if he knew whether or not Pfriem had any bottled selections. He wasn’t sure. Then a couple days later, to my delight, I went to Zupans on Burnside and saw 4 different Pfriem beers! They currently have a pilsner and IPA in sleek 500 ml bottles, and a Belgian dark strong and a saison both corked in 375 ml bottles.

Although I love making the trip and spending time in Hood River, I’m glad to see Pfriem Family Brewers reaching out to their fans outside their local market. If you have never tried their beers, you should. They are among some of the most artfully made beers in the Northwest. Keep your eyes open for them and check out their website to read their story and to find out where their beers are available.

Homebrew Competition: Why bother?

competition picAs this blog would suggest, I like making, drinking and discussing beer. I brew fairly regularly, although not as frequently as I’d like.  I’ve gotten to a point where I feel the beers I make are fairly high quality. Unfortunately I suffer the classic homebrewer dilemma. You pour your friends a beer and they either absolutely love it, hate it or smile and drink it without offering useful feedback. Whichever situation you come across, it leaves you without a road map to better your beer. So what is a homebrewer to do? Enter a competition!

Firstly I have to say I am hardly a competition brewer. In fact, last week, the 2 beers I sent to the National Homebrew Competition constitute my first submission to any competition. So why the sudden interest in competitive brewing? Well it’s not due to some innate competitive nature. It’s my desire to get professional feedback on my beer. I can’t think of any other way to receive professional and anonymous feedback.

There is no pressure on the judge to be nice and no overly simplified critique like, “Yeah that tastes pretty good.” In addition, beers are judged according to the BJCP guidelines so it is not about whether or not they love the beer, but how well it was brewed to a particular style. Thus the feedback you get is better than what you can expect after saying, “Hey bro, whatcha think of this beer I made?”

I look forward to getting the results from the beers I submitted to NHC. I plan to submit beers to a few local competitions as well, Slurp and Burp, Oregon Hombrew Festival, COHO Spring Fling Homebrew Competition to name a few. I would encourage any homebrewer to enter competitions as a means to gain feedback and professional insight into their craft. You can find information on any number of competitions throughout the country by searching the National Homebrewers Association website. Good luck and happy brewing!

Citra Mosaic Pale Ale

I have been trying to find a good pale ale recipe for a while and finally wheeled out theimage beer gear a couple of weeks ago for the latest attempt. I must say, I like this beer quite a bit. The impetus for this beer came from Deschutes Brewery. I really like their Fresh Squeezed IPA and wanted something with a similar hop profile. I did some research on their website and found they use a combination of Nugget, Mosaic and Citra. On their “homebrew” page they recommend an American yeast strain. I had a pitch of Pacman from Wyeast from a previous batch, so I thought I’d put that to use.

Citra Mosaic MashFor the grain bill I searched a ton of pale ale recipes online and in books. I settled on a gold medal winning recipe from Eileen Haynes published on the AHA website. I scaled it up a little for my system and substituted one of the crystal malts because I wanted a little more color.

The brew day was good. No real issues. I sparged pretty slowly on this batch which yielded a higher efficiency than I usually get, so my gravity was higher than I expected. I decided to just go with it and not top up with water. That is my one mistake with this beer. I ended up with an original gravity of 1.060. Pretty big for a pale ale. After fermentation finished, I calculated 6.43% abv. The higher gravity and bitterness lead me to initially name it , Accidental IPA.  After about a week however, the bitterness subsided. It now tastes like an American pale ale despite the 6.43% ABV.

All in all, the beer came out nicely. I wanted those tropical fruit flavors and aromas found in Fresh Squeezed, but with a littler lower alcohol. I failed miserably on the lower alcohol, but there is a lot of that bright, fruity hop character from the Citra and Mosaic. The grain bill provides a nice soft, bready back drop for the hops. I can absolutely see why Eileen won gold for her recipe at NHC.

I will definitely rebrew this one again. Its a great  beer as is, but it would be nice to have the abv below 6%. Also I think instead of the first wort hop addition, I’ll keep all the hops to the last 20 minutes of the boil to reduce the bitterness just slightly.image

Check out the recipe. If you brew it please let me know how it turned out for you.



Batch Size: 6 gallons

SRM: 8.1

OG: 1.060

IBU: 40

Efficiency: 82%

Yeast: Wyeast Packman 2nd generation with 1800 ml starter


10.5 lbs Two Row Pale Ale (Great Western)

12.5 oz Light Crystal 20-30 L (Bairds)

8.5 oz Wheat (Weryerman)

6 oz Crystal Vienna  (Briess)

6 oz Crystal 80 (Great Western)


First Wort Hop addition: 1 oz Nugget pellet hops (13.3% AA)

15 minute addition: .5 oz Citra pellet hops (14.5% AA)

15 minute addition: .5 oz Mosaic pellet hops (11.7% AA)

5 minute addition: .5 oz Citra pellet hops (14.5%AA)

5 minute addition: .5 oz Mosaic (11.7%AA)

Hop back (Blichmann Hop Rocket) for approximately 5 minutes after flame out: 1 oz Citra whole leaf hops (11% AA) + 1 oz Mosaic whole leaf hops (12% AA)

Fermented for 5 days at 65 F. Raised temperature to 70 F for 3 more days. Transferred to keg after gravity read the same for 3 consecutive days. It finished out at 1.011.