Out of the Bottle: Golden Tripel

My Tripel is ready just in time for Thanksgiving. It should pair nicely with the Turkey at the table.

The beer pours with a hazy peach hue that should become more and more clear with age. An extremely dense eggshell head forms a pillow of foam that stays with the beer the whole way down the glass. A solid sheet of lace is left behind.

The nose is floral, spicy and fruity. Pear, green grape, a bit of coriander and a hint of lemon sourdough are the most distinct features. The esters from the yeast are very Belgian in presentation.

In the mouth, pale fruits are out front with pear and green grape flavors. Bitterness is sharp and spicy, but balances well against the sweetness of the malts. It becomes more intense as the beer warms. As intended, the alcohol is masked in the flavor, but adds a touch of warmth going down.

The body is deceptively light and dry, as it should be. Soft carbonation rounds out the picture.

An ABV of 8.3%, combined with a light body and easy drinkability makes this a downright dangerous beer for the unprepared. What would I change? Use homemade Candi Sugar instead of the stuff I bought at the homebrew shop, plus dial back the bitterness by a couple of IBUs. That's pretty much it. I think this beer will be finding its way into my plans for 2013.

Comments

In the Fermentor: Flaming Pumpkin

I'll admit that I'm not a huge Pumpkin Beer fan. I didn't have one on my brewing calendar for this year and didn't have my sights set on one for next Fall either. Then my niece came along and threw down the gauntlet. She asked me to brew her a pumpkin beer and I accepted the challenge. I did a lot of reading to see how to best go about using pumpkin in beer. Some people mash it with the grains. Others add it to the brew kettle during the boil. Some add it to the primary or secondary fermentor. The consensus from professional brewers appears to be adding it to the mash, so I took the same approach. The pumpkin was cooked ahead of time by my girlfriend to soften it, convert some of the starch and help release some of its sugars. It then joined the grains in the mash. I really want the pumpkin pie effect here, so I've thrown in all of the requisite spices toward the end of the boil. I've also gone with just enough bitterness to balance the sweetness of the ...

Birthday Brewing: Dark Session Saison

I've been asked to brew all of the beer for my friend's Birthday. It's in mid-August, so I have to get everything going right now . There will be five beers in all: Dunkelweiss, Wit, Saison, Dark Saison and Kölsch. Rather than post all of the recipes at once, I'm going to spread them out into separate posts. My Session Saison and SMaSH Kölsch were already underway before I was asked to brew the other beers. The Dark Saison below is an extension of the Session Saison. I've expanded the original recipe to make a darker beer. CaraMunich Malt adds a little caramel sweetness, while Carafa II brings a light dark chocolate edge to the brew. The rest of the beer is as it was before, with the same hops and yeast. Adding extra grains does push the alcohol content up a bit, but the beer still shouldn't break the 5% ABV mark. I'm anxious to try my two Saisons out side by side and taste the difference that two extra grains can make. For five gallons: Grai...

Out of the Bottle: Insert clever use of the word Wit here

My latest Wit was a hit at my friend's birthday party. He especially liked the beer's citrus components. Others found it to be light and refreshing. I heard no Blue Moon comparisons, which actually made me quite happy. Compared to My Wit's End , this beer is much closer to style. Unmalted Wheat is part of the reason, as there's much less grainy sweetness at work. Instead, the beer is crisp and dry. The bitter orange peel really does its thing. The peel's sharp flavor melds nicely with the sweet orange peel I also used. Coriander pushes the beer's spicy character along. If I were to change anything, it would be to dial it back a notch or two. Some light sourdough aromas round out the flavor and aroma. Despite the relatively low ABV of right around 5.0%, the beer sports a fairly hefty body. Overall, I'm quite happy with this Wit. Next time, I'll hold back on the coriander. Maybe I will even take a shot at a Turbid Mash, which sounds like a great sub...

Colorado Kitchen Brew

Search This Blog