Mac’s Brew News – December 18, 2017

Greetings, beer lovers. Sorry I’ve been away so long. I have been busy with some backyard remodeling projects. These projects have cut into my time for blogging and brewing. Now that I have a little time, I’ll catch you up on what’s developing at Mac’s Brew Pub. Please read responsibly!

Rob Gundling is a friend of mine; he also owns Phantom Ales in Anaheim. Phantom Ales is a small craft brewery and homebrew supply shop (best prices around for brewing supplies!!). Rob sampled Fat Ass in a Glass and liked it enough that he requested the recipe in order to brew it at Phantom Ales. I gave him the recipe with the proviso that he allow me to participate on brew day.

Rob and I brewed a 3-barrel batch of Fat Ass on August 9, 2017.   It finished at 12.2% ABV and was on tap at Phantom about a month later. Rob chose to name it “Duck Waddle” (c’mon Rob, “Fat Ass in a Glass” is a great name for a big beer – but you’re running a business, so I get it). I brought a bottle of Fat Ass to Phantom so Rob and I could sample it along side of Duck Waddle. They tasted very similar, although there were some subtle differences. I thought Duck Waddle was very good (though it would have benefited from some aging), and it sold out in a couple of months. I don’t know if he will ever brew it again, but let’s hope he does.

Thanks, Rob! I appreciate that you were willing to take the chance and brew this recipe. And to any of you homebrewers in North Orange County who are not purchasing your supplies at Phantom Ales, you’re paying too much.  Oh, and the beer is very good too, so get on over there for some good times. ( http://phantomales.com)

One of the backyard projects I just recently completed was a barbeque island. The island includes a two-tap Perlick kegerator. I have reserved this kegerator for nitrogen dispensing – that means I will be pretty much limiting it to stouts and big beers. I have to say, it’s really cool to have nitrogen beers at home. That dispensation adds so much character to certain beer styles.

Well, I currently have 6 beers on tap at Mac’s Brew Pub, although I haven’t brewed anything for two months (too busy). Here is what’s currently being served.

Maktoberfest – Brewed 06-23-2017. 5.3% ABV
I brewed 10 gallons, and am currently on the second keg (5 gallons). It’s delicious and much in demand.

Smack Down – Brewed 08-19-2017 7.9% ABV (123 IBU)
I brewed this in collaboration with Dave Hollandbeck. This is a completely revised recipe. I cut way back on the crystal malts and changed the hop varietals, leaving this version much less malty sweet, and more citrusy. It’s the best Smack Down I have brewed, but still is not where I want to take it. More revisions to come.

Goldihops (and the Free Beers) – Brewed 07-24-2017. 5.5% ABV
I brewed 10 gallons with my neighbor, Barry Pulis – 5 gallons for the neighborhood block party, and 5 gallons for Mac’s Brew Pub. Same old recipe. The keg lasted about two hours at the block party, and the keg at Mac’s is almost empty.

Lights Out IPA – Brewed 10-22-2017. 7.3% ABV (122 IBU)
This Black IPA is a collaboration brew with Bryce Lowrance, a talented and award winning young brewer whom I am proud to call my friend. This is Bryce’s recipe, and I gotta say it’s a keeper. It’s got the roasty and slight chocolaty notes of a small stout, but with the hoppiness of an IPA.

This style (Black IPA) was quite popular a few years ago, but has kind of lost some of its following. It’s not as widely available as it once was. When Bryce offered his recipe for our collaboration, I jumped on it. It turned out wonderful – slightly sweet and roasty, but without the grainy bitterness of a typical stout.  Then add lots of hop character, and it’s a great flavor sensation. Good job Bryce!

Phat Head – Brewed 06-03-2017. 11.7% ABV.
This is my chocolate coconut imperial oatmeal stout. I brewed this in early June, then conditioned it for four months. I added the toasted coconut when I kegged it in mid-October. It’s on nitrogen in my outside kegerator.

This beer is REALLY good! Very chocolaty and thick like a milkshake. The coconut flavor was very pronounced, but faded after about a month (when it was first put on tap, it was like drinking a mounds candy bar). I toasted another ½ lb. of coconut and added it to the keg a week ago. I plan to leave it in the keg for another week to infuse additional coconut flavor, and am hoping that it will stand up to extended keg storage.

Wide Awake Drunk – Brewed 09-30-2017. 5.4% ABV
This is my annual coffee stout brew. This year I brewed it in collaboration with Martin and Marty Gilberstadt. I think this is my third collaboration with Gilberstadts – it’s always such a pleasure to brew with these guys.

Wide Awake Drunk is also on nitrogen. As always, I added cold brewed “Black House” coffee from Modern Times Brewery/Coffee Roastery. There’s a reason why I keep brewing the same recipe year after year without revision – it’s really good. This year however, it’s better than usual because it’s on nitrogen. Thick and creamy from the oatmeal and nitrogen, it’s like a mocha latte. Come over to Mac’s and get some if you have the time.

Well, that’s what’s on tap at Mac’s right now. If any of these sound appealing to you, come on down to Mac’s Brew Pub for a pint (or six). Unfortunately, with the backyard projects (not quite done yet), the holidays, and upcoming travel plans, I’m not going to be able to brew again until late February. That means I’m going to end up with empty faucets on my kegerator before I have more beer available. It also probably means I won’t have anything to enter into any homebrew competitions in 2018. Oh well, such is Mac’s plight. So much for being retired and having all the time in the world. . .

That’s about all I have time for this newsletter. And I know you’re glad, because you have only so much time for reading superfluous drivel such as this. I have numerous beer reviews to publish, but I have to find the time. I promise to get to that real soon. That’s it for now. Christmas is one week from today, so Merry Christmas and Happy New Year to all!

Sáinte!

Ashcroft and Black Butte XXVII

Greetings to all you beer lovers.  Today I bring reviews of two beers that were released in 2016, Ashcroft (Black Market Brewing), and Black Butte XXVII (Deschutes Brewing).  I drank and reviewed these beers several months ago, but just recently found my notes.  I should have posted these reviews when I sampled them last summer.  Sorry for the delay – I offer no excuses.  Both of these beers may no longer be available.

Ashcroft: Black Market Brewing Co., Temecula, CA.  9.8% ABV
Ashcroft is a bourbon barrel aged Imperial Brown Ale.  It’s dark hazy brown with a 1/2″ beige head that fades after about two minutes, leaving a thick ring and a very slight surface layer.  The aroma is sweet, chocolaty, with a little coffee and vanilla.

The flavor is dark fruit, sweet chocolate, and caramel, with just a hint of acidic tartness.  Then the bourbon kicks in with notes of vanilla and coconut.  There is a nice lingering bitterness in the finish and the aftertaste.  Ashcroft has a medium body and mouthfeel with a nice carbonation level that keeps it from tasting too heavy.  Then alcohol level is high, but is not noted in the flavor (you will, however, notice it’s effects!).  As it warms, the alcohol becomes a little noticeable in the aroma and flavor.

Brown Ales can easily be too sweet or too thin, but this one is well balanced.  The bourbon barrel really adds a lot to it.  “Brown Recluse” from Phantom Ales in Anaheim has been my favorite and “Go To” brown ale, but I think I like Ashcroft a little better, just because of the barrel aging, which adds another level of complexity.  This beer is a real treat.

Black Butte XXVII (2015): Deschutes Brewing Co., Bend, OR.  11.6% ABV.
Each year Deschutes releases a special version of their flagship porter, Black Butte.  They add special ingredients and then age part of the batch in whiskey barrels.  This anniversary ale is different each year. so once it’s gone, there’s no getting it again.  The 2015 version was blended with apricot puree, cacao nibs and pomegranate molasses.  I purchased this bottle in early 2016 and aged it for several months in my refrigerator.

Black Butte XXVII pours black with a 1/2″ light cocoa colored head that lasts for a couple of minutes before fading to a substantial ring around the perimeter of a tulip glass.  The aroma is sweet, bourbon, oak, tart and apricot.

The flavor is sweet chocolate, a little tartness, vanilla, oak, dark fruit (plum), coffee (very slight) and molasses.  The overall impression is sweet, but that fades to a slight bitterness, which in turn dissolves into a semi-sweet chocolate flavor.  The apricot and pomegranate is subdued, but is noticeable in the tartness.  As it warms, the aroma and flavor becomes sweeter, with hints of caramel and nuts/nougat, like a Snickers Bar.  The alcohol flavor also becomes a little more pronounced as it warms, but never becomes prevalent or boozy.  The body is medium to full – well developed for a porter.

My perception of this beer is chocolate above all else.  Bourbon is not detectable in the flavor, but is slightly noticeable in the aroma.  That’s a little disappointing, but I would still say this is an EXCELLENT beer.  The notice on the bottle read, “Best After 7-20-16”.  I drank this beer on 08-06-2016.

I recently sampled/drank Black Butte XXVIII, and wanted to include the review here.  Unfortunately I lost my notes.  If I ever find them, I’ll post the review.  Until then, all I can say is that it is very good, but was different than XXVII.  Sorry for this teaser, but I guess  you’ll just have to go get some for yourself (it should still be available) and enjoy the experience.

Black Butte XXVII is no longer available, although one might be able to find it somewhere.  I believe Ashcroft is a special/rotating release, and may be available again (not sure about future availability – that’s a little ambiguous).

Well, that’s it for now beer lovers.  I will be posting a new Vendome Beer Panel review at the end of the week, so check back around March 11, 2017 for additional tips and discount opportunities.

Sláinte!