Headlines from September 2017 on THE BEER BEAT.

Previously, I've explained why this blog has gone on hiatus, adding that my thoughts about beer will be posted alongside my utterances about everything else, over yonder at NA Confidential.

You'll find them there via the helpful all-purpose tag, The Beer Beat.

However, whenever the urge strikes -- I seem to have settled on monthly -- I'll collect a few of these links right here. Following are September's ruminations, with the oldest listed first.

Some are more topical than others. In September, there were several travel-related postings using "The Beer Beat" as a label, but not as a title. I hope this isn't overly confusing.

Thanks for reading, if belatedly.

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THE BEER BEAT: Remembering Michael Jackson and revising the beer tasting syllabus.

The Mesa gig was on August 23. I knew the 10th anniversary of Jackson's passing was coming soon, but wasn't sure exactly when; while eating lunch at Brugge Brasserie on Wednesday, I glanced at my e-mail and saw the notification of Tom Acitelli's letter perfect tribute in All About Beer, linked here.

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ON THE AVENUES with THE BEER BEAT: We are dispirited in the post-factual beer world.

Come to think of it, contemporary cocktail-driven bar programs seldom advertise on the basis of “cheap” whiskey, do they?

Verily, it’s forever top shelf and upscale with wine and spirits, but when it comes to beer, the dumbing-down always lies waiting, just around the corner.

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ON THE AVENUES with THE BEER BEAT: Beef Steak and Porter always made good belly mortar, but did America’s “top” steakhouses get the memo?

Perhaps the simplest answer is best. There is no documentary evidence to suggest that the customer base of such a steakhouse desires beer choice. Moreover, the profit margin on wine and liquor surely dwarfs the return on beer, so only a few popular lagers are kept around for the die-hards, and that’s that.

I’ve long since learned to mournfully adapt. Precisely because my operating assumption is that steakhouses customarily downplay beer, I harbor absolutely no expectations once I’ve resolved to dine at one of them.

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TRAVEL PRELUDES: Mechelen, with a side of Gouden Carolus.

Het Anker’s flagship Gouden Carolus Classic remains a great favorite of mine, and in 2008 I was at the peak of my powers, since largely ceded, to cajole favors from importers and wholesalers. In this case it was a guided brewery tour for the group.

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TRAVEL PRELUDES: Poperinge and a date with Westvleteren.

Trust me - it's really Westvleteren 12, the beer that “disappeared” from circulation when it was selected as the best beer in the world by readers of RateBeer.com.

Not that it was easy to find, even in Belgium ... even where it is brewed.

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TRAVEL PRELUDES: For a town so small, Watou packs a big gustatory punch.

I've been extremely fortunate to have enjoyed more than one meal at the 't Hommelhof restaurant in Watou, founded twenty or so years ago by Stefaan Couttenye and his wife, the late Sabine Dejonckheere. On one early springtime visit, hop shoots were on the menu.

When Chef Couttenye opened 't Hommelhof, the notion of beer cuisine in general, and local food sourcing in particular, remained a minority taste even in a place like Belgium.

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TRAVEL PRELUDES: Haarlem's awesome Cafe Briljant is winding down (for now), but not before I have another drink there.

On September 30, Rob will preside over the Cafe Briljant's final evening in business at the current location. Happily, I'll be able to drink a few beers there before this closing event occurs.

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TRAVEL PRELUDES: An eagle's nest, a tasting room; a study in brown.

The Dutch word "proeflokaal" (test classroom) appears to be one of those only vaguely translatable concepts, although at root it implies something on the order of testing/tasting room, and may have originated from the habit of jenever (Dutch gin) distilleries operating sampling venues nearby.

When Peter van der Arend opened his specialty Dutch beer bar, there were only a few dozen breweries in the Netherlands. The number now is in the hundreds. He definitely was on the front end of a savory trend.

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ON THE AVENUES with THE BEER BEAT: Getting in tune with the straight and narrow.

It seems to me we’re all guilty at times of espousing a false dichotomy, in which there is mass-market corporate swill on one side and exuberant, innovative craft beer on the other, but the problem with hegemonic Cold Beer War dualism like this is that it utterly excludes a beer like Schlenkerla Märzen. Maybe it fits rather comfortably in the same metaphor with non-aligned nations of the 1970s.

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TRAVEL PRELUDES: Finally, a chance to visit the Jopenkerk -- a Haarlem brewery in a church, and with gruit beer.

By 1996, the present Jopen company had been formed to brew beer in Haarlem on a regular basis, although at first it functioned strictly as a contract brewer. In 2005, after years of negotiation, Jopen purchased the Jacobskerk, and in 2010, the renovated church opened for business as the Jopenkerk brewpub.

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THE BEER BEAT: Hull & High Water is only days away, and it has me all playful about beer lists.

I caught myself wondering what sorts of wine are to be sold at an inland seafood shack, then began trying to remember when (or even if) I've ever ordered wine at a seafood restaurant of any sort.

Everything about Weaver's piece screams "beer," and precisely because not a soul has asked me, here are a few ideas for a solid, nautically-and-aquatic-themed beer list.

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THE BEER BEAT: "How Jared Williamson Found Love — and a Head Brewing Job — at Schlafly."

In an effort to keep this simple: I'm delighted at Jared's career path in brewing, honored to have played a small part in encouraging it, and thrilled that he was able to go to Germany for a taste of what has inspired me for so long.

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On the BEER BEAT, and back in Poperinge for hop festival Saturday, 2017.

Poperinge's hop festival runs from Friday through Sunday every three years. I first attended in 1999, and have missed only 2011 in all the years since. Next up is 2020, and I intend to be there.

In my opinion, the festival steadily has improved from one to the next. It remains almost entirely organized and operated for the benefit of the city and immediate proximity; outsiders are welcome, and yet it's very local in nature.

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Schlafly will open Gravity Head 2014 with a tap takeover.

Schlafly will open Gravity Head 2014 with a tap takeover, joining ...

2011 Three Floyds
2012 New Holland
2013 Sun King
2014 Schlafly

 ... by enjoying pole position.

Ever since former NABC brewer Jared Williamson took Horace Greeley’s advice and went west (young man) to St. Louis, I’ve been toying with the idea of Schlafly leading off Gravity Head at some point. Why not next year? After conferring with Jared, Stephen Hale and Scott Shreffler, it was decided to make 2014 the time.

One reason I like to select a Gravity Head opening partner this far in advance is that it gives them time to think about it, and to have some fun while doing so. I have this feeling that much fun will be had.

Following is an overview from NABC's journey to St. Louis almost five years ago. It was on this trip that Jared met Kelsey, and began his trajectory toward employment at Schlafly. It’s the last time I’ve been to St. Louis, an unfathomable omission that needs to be rectified prior to Gravity Head in 2014.

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April 22, 2008

That weekend seminar at Schlafly.

Oddly, the thing I'll remember most about our recent (April 11-13) visit to St. Louis was whitecaps on corn and soybean fields.

In short, I'd completely forgotten how many lakes there are just across the Indiana border in Illinois … except that they aren't lakes at all. They're temporarily flooded fields. Driving straight into the weather, with the wind blowing hard to the east, waves of surfer dimension could be seen rippling beneath the grain silos.

Speaking of grain, the occasion for the trip was the Schlafly craft brewery's annual "Repeal of Prohibition" party, held outside in the parking lot of the Schlafly Bottleworks in Maplewood, a St. Louis neighborhood. In biting 35-degree weather, 1,200 people showed up to sample the 30-odd beers and drink away the afternoon. Perhaps a dozen of the male revelers wore kilts. Countless kegs from the hosts and four visiting "guests of honor" Indiana breweries were floated. All in all, it was a wonderful time and a first-class performance by Schlafly.

Before and after the event itself, we were able to tour both of Schlafly's facilities and take notes. Of special significance to me was the chance to meet founder Tom Schlafly. We talked about beer only briefly before going into baseball; in fact, he was wearing a replica St. Louis Browns cap on Saturday, which I thought was suitably oblique (note that the Browns moved from St. Louis to Baltimore in 1954 or thereabouts, and became the Orioles).

My biggest insight?

At the end of the day, Schlafly isn't all that different from my own NABC other than being far larger. Its size came about over a long period of time. Schlafly may appear to be a sleek corporate machine, but it most decidedly is not that simple, because just like at NABC, a handful of owners/lifers and a cadre of efficient team members combine to do more work than they should and keep the train rolling.

That's what happens when you decide to do it yourself, and the frustrations are many. Knowing that being in business for yourself has rendered you unemployable elsewhere … priceless.

Hopheads, rejoice: The Omega is here.

The Omega (Ωμέγα) is a parting gift from former NABC brewmaster Jared Williamson, and in his inimitable style, it's an India Pale Common. Looking at the numbers and ingredients, we see a substantial commitment to dry hopping, and our house California Common yeast adding its own special twist.

The Omega (Ωμέγα)
Style: India Pale Common
Malts: Rahr 2-row, CaraMalt, Aromatic, Carafoam, Vienna
Mash Hops: Columbus, Summit
Kettle Hops: Columbus, Summit, Galena, Centennial
Dry Hops: Columbus, Summit, Centennial (2 lbs each = 1.5 lbs dry hop/bbl)
Yeast: Common Lager Yeast
OG: 1060
IBUs: 130
ABV: 6.4%

Currently, The Omega is on tap at Bank Street Brewhouse. It is awaiting a slot at the Pizzeria & Public House. It's a small R & D batch, so act decisively.

What you missed: NA Exchange beer dinner with NABC on Monday, June 27.

The Greeting Glass was NABC Strathpeffer (Gruit Ale), followed by a Starter of house-made bourbon beer cheese and fresh pretzel bread, paired with NABC Community Dark (Dark Mild). The camera lens wasn't quick enough to capture the pretzel; here is the fresh fruit salad with local mixed lettuce, feta, marinated onion, sunflower kernels, cucumber, and fresh fruit tossed in raspberry vinaigrette, with NABC/De Struise/Louisville Beer Store Naughty Girl (India Blonde Ale).

Entree: Grilled Pork Medallions in a fresh pineapple mango salsa, garlic, smashed potatoes, and seasonal vegetable medley, with NABC Henna (Black IPA).

NABC Brewmaster Jared Williamson enjoys his last beer dinner at the helm. Beer pairings from Jared and Richard Atnip were spot on. Former Bank Street chef Josh Lehman was on hand, too.

Dessert: Bread Pudding with walnuts, caramel, and fresh raspberries, with NABC Jasmine (Sweet Stout). The Parting Glass for the evening was NABC Hard Core Gore (Belgo-American IPA).

Sam Cruz is giving NABC a hand, and we thank him.

(Earlier in the year, we had beers at BBC 3rd Street. Left to right: Jared Williamson, Josh Hill and Sam Cruz)

Let's begin with a blurb.

If you’re looking for a great way to spend a Monday evening, permit me to point again to the beer dinner at NA Exchange on June 27, featuring Dave Clancy’s culinary expressions accompanied by handpicked NABC favorites.

Move fast: NA Exchange/NABC beer dinner coming on Monday, June 27.

It will be Jared Williamson’s last NABC beer dinner (think of it as a victory lap), before he leaves for a new job at Schlafly and a new life in St. Louis. Join us for a celebration of beer and brewing memories, and a hopeful view to the future.

Earlier in the week, I mentioned our succession plan for the Research and Development brewery at the Pizzeria & Public House. The first stage of our “bridge” to a permanent brewer has commenced with the temporary assistance of Sam Cruz, late of BBC’s 3rd Street location.

Sam recently left BBC to continue his efforts to bring the Against the Grain brewing project in Louisville to fruition, in conjunction with a group of partners. Sam probably will be brewing for NABC for a few months, until Against the Grain is up and running. The timing is beneficial both for NABC and Sam, and I'm thankful he was available to help.

Suddenly, it seems the Kentuckiana brewing scene has been jolted, and is evolving. To know me is to know I'm for it, even if there are bumps and annoyances along the way. As soon as I'm in a position to describe what happens next for NABC, I'll provide an account here.

Jared's going to work for Schlafly, and we're damned proud of him.

The Publican now steps aside as NABC's brewmaster, Jared Williamson, does the writing and tells you about love, serendipity, and his impending move to St. Louis. I still believe I should have held out for a Stephen Hale kilt to be named later ... but to be truthful, words fail me when it comes to thanking Jared and wishing him the best at Schlafly. We're sending a brewer out into the world!

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Love and Serendipity

Where do I begin … let’s go back a few years.

At some point in the spring of 2005, when it became known that NABC’s original brewer Michael Borchers would be leaving, I turned to the now Brewery Representative/sales guru Richard Atnip, who then was a server and myself a kitchen worker/guest beer grunt, and said these now fabled words: “We should take over the brewery.”

Since then, well, a lot of serendipitous things have happened. Six years later, NABC has grown from two fermenters and a few house beers on tap amongst our world renowned beer bar, using online clip art for our signs, to a two brewery regional power, featuring one of the best graphic artists in the business, with a new bottling program primed to take serious flight. The journey has been arduous and exhilarating; wrought with discoveries, defeats, and triumphs. I could write many pages detailing the journey, but this letter has a different purpose.

In 2008, NABC was invited to attend and pour our beers at Schlafly’s Repeal of Prohibition festival, where each year they invite breweries from a different state to attend. Our salesman at that time, John Campbell, had previously worked for Schlafly and due to this connection, NABC was one of the four Indiana breweries invited. We traveled to St Louis and did what we normally do: Pour samples of our awesome beers, sell some t-shirts, educate people about NABC, and wow the taste buds. But something else happened that weekend that I was not planning on, and that is how serendipity works.

The stars aligned that weekend and I met the love of my life, Kelsey, and my life hasn’t been the same since. It’s taken several years for us to sort out the details, but ultimately we have worked towards both of us being together, living and working happily in the same community. And that my friends, is the reason for this letter:

I am leaving my post as NABC Brewmaster and joining the team of brewers at Schlafly in July.

Over the last few years, St Louis has been my second home and now it will simply be home. I am struggling to find the words to properly convey my emotions but the simple truth is the timing and opportunity are here, and I need to embrace this next phase of my life.

I cannot thank Amy, Kate and Roger enough for the opportunity they gave me years ago and I hope their trust has been repaid through my work for the company. I love The New Albanian Brewing Company, without them who knows what I would be doing today. A huge part of my soul, creativity and determination will always be with NABC, and I will keep a keen eye on all things NABC from St Louis. I hope to one day see our 22oz bombers on shelves there, and will probably weep with joy if and when I see them.

I want to thank all the current and former employees of the company, and those we have lost way too young, who all have played a role in some way in my life. You guys are dear to me and I will miss seeing you, laughing with you, and raising pints with you. I want to thank our loyal customers, without your contributions none of this would have been possible. I have proudly brewed for all of you these years and in turn all of you have graciously lifted me up.

I am so proud of how far we have come as a company, and so excited for the future of NABC. It’s as strong a company as it has ever been and this next phase of growth will see NABC up the revolution to heights that just a few years back seemed like a dream. David Pierce and the rest of the brewery team are poised for fantastic growth at Bank Street, and some lucky brewer will get to take the post at our R&D brewery and live the dream that I have, and will always cherish. I will proudly trumpet the name and beers of NABC where ever I roam, and am proud to be the first NABC brewer to move on to continue my brewing career.

I hope to visit often, and those of you that know me well, know that I am a road warrior. The four hour drive from STL to NABC is quite easy, and I know the way all too well. I also hope to come back and guest brew here again when the timing is right, and will be back often to see so many of my friends and family that live here as well. I was not born in Indiana – Iowa, for those who wonder – but I have spent the majority of my life here and my roots are deep. I haven’t even touched on my music roots here, and honestly, that is a book unto itself.

So you see, my tale is full of love and serendipity, and I wouldn’t want it any other way. My becoming a brewer was serendipitous, and my love for brewing continues to grow as the years pass by. My meeting Kelsey was serendipitous due to my love of brewing, and now it is time to start the next chapter in this journey we call life. I could ramble on for hours, perhaps days, about how everything has lead to this moment. But instead I will finish with this quote from a good friend of mine:

“Parting is sweet sorrow, and the battle rages on”

Cheers

Jared Williamson

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Final note: Stay tuned for more about how we're going to fill the position. Notice I didn't use the word "replace," because that simply isn't possible.

Jared "Collaboration" Williamson is interviewed at Hoosier Beer Geek.

Over at the Hoosier Beer Geek blog, there's a fine recap of our recent collaboration brews in the form of an interview with Jared Williamson, NABC brewmaster.

Struise In Indiana

Two Indiana breweries were recently visited by De Struise Brouwers' Urbain Coutteau. HBG readers may know of Mr. Coutteau from our January 2008 interview, or perhaps by his reputation as part of the brewery that was named RateBeer.com's 2008 best brewery in the world.

Urbain's visit wasn't just a vacation (though he did attend the Kentucky Derby) - his brewery visits lead to collaboration. Both Three Floyds and New Albanian played host, and it's safe to assume that we can expect fantastic beers as a result.

We contacted New Albanian's Jared Williamson to get more details about the New Albanian/Struise efforts.

Acronyms and collaborations: CPC/NABC APA is in the fermenter.

It should be obvious by now that the original NABC brew kit at our Grant Line Road “R & D” brewery (Pizzeria and Public House) is ideally used for small batch brewing, which is why brewmaster Jared Williamson has been able to utilize it so creatively since Bank Street Brewhouse came on line in 2009.

Nowadays, David Pierce and Josh Hill turn out the bigger distribution batches downtown, and Jared follows his muse on the north side. The tasty results include seasonals, one-offs, and recently, more than a few collaborations, such as C2 (with Schlafly and O’Fallon’s) and B’Urban Trotter (with de Struise and Louisville Beer Store).

Given NABC’s longstanding relationship with the fine folks at Charlestown Pizza Company, it only stands to reason that CPC would lead off another collaborative series, this one not undertaken with fellow brewers, but with selected restaurants and bars in the area.

When these beers have been conceived, brewed and are ready for drinking, you’ll see them on tap both at NABC and at whatever collaborative partner worked on that particular recipe.

The first in this series overall, the CPC/NABC collaborative beer, was brewed yesterday by Jared, joined by CPC’s Tajana Johann and Kiel Haymon. It’s an APA (American Pale Ale) in the 5% abv range, and as such, it shouldn’t take long to mature. Then, we all get to drink some and eat pizza, in Charlestown and New Albany.

Recipe details to follow soon …

Gumbo Family Quartet on the Bank Street patio tomorrow night (Wednesday, April 27).

Wednesday update - GFQ is going to set up inside BSB for dry music ... don't let the weather keep you from coming down.

It's An Evening With The Gumbo Family Quartet, and it's tomorrow night at BSB.

As if the music weren't enough to entice, now hear this:

The "last" keg of C2 for the year (some will return during future Gravity Heads) will be on tap to celebrate Jared Williamson's birthday (26th), plus a pin of Extra Ordinary will be served via gravity pour. Talk about opposite sides of the spectrum.

Come and get some -- music and beer. I'll be there once I'm done with class.

NABC Black Rye as an Ardennes night.

The Yakima Rye IPA teaser at Bank Street Brewhouse was gone before I even had the chance to cop the owner's share, damn this busy schedule, and so Sunday evening when my campaign committee gathered for crucial strategizing (and drinking) I turned to Jared Williamson's newest seasonal release, Black Rye.

Neither a rhizome, nor a Rye Zome, but a Rye Gnome, as the use of Chouffe yeast is a creeper that becomes more and more evident as the ale warms. Is anyone keeping track of Jared's winning streak? Here are the stats and his notes.

Black Rye (Belgian Ale)

Malts: Rahr 2-row, Flaked Rye, Simpsons Roasted Barley, Briess Cara-Pils

Hops: Magnum, Palisades, Citra

Yeast: Chouffe

O.G.: 15 degrees plato

ABV: 6.5%

IBU: 40

SRM: 28

Notes: The roasted barley was added late in the mash rest, right before vorlauf, to obtain the dark color but not the flavor. Otherwise, had the roast been in for the full mash time, it would have become a stout.

Jared explains ReplicAle to Indianapolis readers.

NABC's Jared Williamson provides background for the 2011 Winterfest ReplicAle in Jason Larrison's piece in Indy's equivalent of Velocity: A simulation of suds (Special to Metromix; February 16, 2011)

New Albanian Brewing Co.’s Jared Williamson provided this winter’s recipe, based on a historic beer from New Albany’s Southern Indiana Ice and Beverage Co.

Ackerman’s Imperial Double Stout ReplicAle made its debut at the Winterfest beer festival Jan. 29 at the Indiana State Fairgrounds. Sixteen Indiana breweries re-created the mildly hopped beer ...

... For those who missed the ReplicAles at Winterfest, or who want to revisit them, (nine versions of the beer) will be tapped at 6 p.m. Feb. 23 at the Tomlinson Tap Room in City Market, 222 E. Market St.

... Williamson will discuss the recipe and the process of re-creating a historic beer. “I’m a big fan of looking back and re-creating historical beers,” Williamson said. “Knowing and replicating our past brewers’ achievements and allowing the public to share in our celebration of brewing treasures of yesteryear — that is the essence of the project.”

C2 recipe specs ... not just yet, but very close to release.

All the way back in March, NABC's Jared Williamson reported on the second in a series of collaborations, one destined for a circuitous path from concept to palate:

Jared's C2 brew day report.

Now, as the release date draws near, Jared is back with more details.

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C2: Smoked Belgian Dark Strong Ale


C2 is a malt-forward bomb of a beer, with the batch split into various wine casks for aging. Two of the wine casks are Missouri-built, and spent five years in Napa Valley aging Silver Oak Cabernet. The other two wine casks are Kentucky-built and have been at the Huber Winery in Southern Indiana aging various Ports for the last 12 years.

Once fresh fig season arrived in September 2010, a portion of figs were smoked and then the figs were split up and added to one of each of the two varietals of wine casks. The barrels have aged eight months total, and the batch will be blended back together in early January to age a short time together before being packaged for draft.

C2 will be released in mid-January or thereabouts. There are only 8 bbl of C2, so it will be an extremely limited release.

Malts: Castle Pale, Weyermann Rauch, Castle Biscuit, Briess Smoke, Castle Aromatic, Castle Special B

Adjuncts: Belgian dark candi sugar, Brewer’s Crystal, Molasses

Mash Hops: Mt Hood, Crystal

Kettle Hops: Magnum, Slovenian Celeia

O.G. 1097

ABV: 10.7%

IBU: 20

Preview Henna Black IPA, a new NABC release, this Thursday at the Public House.

As a preview, cask-conditioned Henna Black IPA, Jared Williamson's latest addition to the Brewer's Best Friend Series of canine-inspired specialties, will be pouring this Thursday (December 16) at the Public House.

Draft will be ready for drinking within the next two weeks. New Year's Eve growlers? It's possible, folks. Here are the specs:

Henna Black IPA

Malts: Simpsons Golden Promise, Rahr 2-row, Simpsons Medium Crystal, Castle Aromatic, Weyermann CaraFoam, Weyermann Carafa #2

Mash hops: Chinook

Kettle hops: Warrior, Centennial, Chinook

Dry hops: Amarillo, Centennial, Chinook, Simcoe

Yeast: House London

OG: 1.066

ABV: 7%

IBU: 83

Color: 24 degree Lovibond SRM

NABC VIII - Eighth Anniversary Ale debuts today as a firkin is tapped for Lupulin Land.

A cask-conditioned firkin of NABC VIII - Eighth Anniversary Ale will be tapped today at 3:00 p.m. as part of the Pizzeria & Public House's ongoing Lupulin Land Harvest Hopcoming.

In the following passage, brewer/creator Jared Williamson explains what went into his design for VIII.

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NABC VIII - Eighth Anniversary Ale

8% ABV
80 IBU
8 SRM

8 Malts

4 Base: Simpsons Golden Promise, Castle Pale, Global Pils, Rahr 2-row

4 Specialty: (8% of the grist each) Weyermanns Vienna, Castle Aromatic, Briess Cara-Pils, Flaked Rye

8 Hops

All used in both the kettle, and for dry hopping.

Boil additions (80 minute boil)

60 minute Warrior, Summit
40 minute Chinook, Simcoe
20 minute Centennial, Amarillo
0 minute Nugget, Cascade

Notes

VIII celebrates our passage of an historic year in NABC's short brewing history. Continuing the tradition of featuring the anniversary year number in the beer as much as reasonably possible, VIII features four base and four specialty malts, eight total, that build a rich golden hue and depth of flavor, defying the lightness of its appearance. The eight hops used are familiar "foes" from the competitive Single Hop APA series, and each boil addition was a reunion of the previous head to head match ups, added in reverse chronological order.

VIII is dry hopped with the eight hops to bring the aroma a complex boutique of the beautiful cone's best Pacific Northwest varietals.

Cheers!

Jared Williamson's report on the advent of C3 Dry Hopped American Mild.

Jared Williamson's report already appeared in the weekly NABC newsletter, but in case you missed it, here is all you need to know about C3, at least until it's ready to drink.

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The C-series resumed this past Tuesday (week of July 12) as brewers from Schlafly and New Albanian joined the host O’Fallon staff for the C-3 brewday. The rotating collaboration has now reached one full cycle with no signs of slowing down.

It was a classic C-series brewday and at one point there were 8 professional brewers representing 6 different breweries.

C3 continues the extreme and interesting themes that have been and are being explored with the C-series. C3 is extreme in its restraint, in our collective ability to resist the abundant urges to add more and explore more ideas in a single beer. By dialing in our collective vision, we have struck out in a new direction with C3.

Based on the classic English Mild, C3 features Maris Otter, Munich, Brown and Carafa malts.

After much debate the collective again went with the theme of restraint, and a single hop was the choice: Citra. Never used before by New Albanian, Schlafly or O’Fallon, Citra on early inspection reminds this brewer of the spice and pine of Chinook with the musty citrus of Columbus.

C3 features Citra as a mash, whirlpool, and dry hop. But no boil additions were used to keep with the mild flavor profile. C3 will be a session beer, with a solid malt profile, light bitterness and wonderful hop aromatics and flavors.

C3 Dry-Hopped American Mild

Malts: Crisp Marris Otter, Crisp Munich, Briess Brown, Weyermanns Carafa
Hop: Citra
Yeast: Dry English
Expected ABV: 4%
IBU: 22

The art of NABC's Haggis Laddie Celtic Red.

The name is a pun based on our friend Roz Tate's alter ego, Haggis Daddy, and the Dry Stout we used to brew by that name. Tony Beard did the art, and it is Jared Williamson's recipe, a spot-on nailing of the classic Irish Red, center of the target, and it's going to move quickly on Saturday if the temps reach the mid-90's as predicted.

NABC Haggis Laddie Celtic Red for the "Celts on the River" concert this Saturday (June 12).

Bank Street Brewhouse officially opens patio season with the Gumbo Family Quartet on Wednesday, April 28.

Bank Street Brewhouse "officially" kicks off patio season on Wednesday, April 28, with an event showcasing two of our Grant Line brewer Jared Williamson's most crowd pleasing and artistic talents: As a brewer, with a special cask-conditioned firkin of his single-hop Amarillo APA pouring, and as musician, with his new/old band, The Gumbo Family Quartet, playing.

GFQ jokingly refers to this as its "debut performance - if you don't count the last 13 years." For those who are unaware, previously the band was known as Sativa Gumbo, and enjoyed many years of local renown.

Now, some of Jared's ex-bandmates are together again, allowing their musical collaboration to expand and grow on a more informal basis. On Wednesday, we get to hear the early returns, and also to help Jared and Tommy Potts celebrate their birthdays.

Consider, then, the cask of Amarillo to be hop icing on the birthday cake. In Jared's most recent experimental single hop APA pairing, Amarillo apparently won out over Centennial by depleting first. I've probably consumed equal quantities of both, but happily accede to the will of the drinking public. To me, the Amarillo had a tad more bitterness, and if voting, it would be my choice.

I'll be on hand with those students comprising my April edition of the IUS non-credit beer course. It's our final class session, and in all respects, should be a good night for a celebration. Bank Street Brewhouse is open from 2:00 p.m. on Wednesdays, with the music slated to begin around 7.

Jared's C2 brew day report.

They were hard at work when I popped my head into the Grant Line brewhouse on Monday afternoon. Here is Jared's report.

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SCHLAFLY ... NEW ALBANIAN ... O’FALLON

C2: Smoked Belgian Dark Strong Ale (to be aged in “to be announced” Indiana and Missouri wine barrels infused with smoked figs)

Yep.

The C-series resumed this past Monday at The New Albanian Brewing Company with the brewing of C2, and a monster of a Belgian beer was made for the little gnome yeast to devour.

Brewed in two batches over 15 hours, with a lunch break at La Rosita’s Grant Line location between shifts, of course, we had a fairly smooth and enjoyable brew day considering we brewed about as big as you can on this system.

Joined by Brennan Greene from the Schlafly Taproom, Dave Johnson from O’Fallon Brewing company, and my intern Kyle Tavares (who helped out for the first batch and brought $10 worth of doughnuts!), we were mashed in by 7:00 a.m. and the brewery was filled with wonderful aromas of the two distinct smoked malts, Biscuit and Special B malts, and two types of mash hops.

A great celebration of a brew day, we did the C-series proud with our collaborative effort. We continued our use of smoke malt from C1, but introduced the Bamberg malt into the mix as well. The smoke and hops will mellow and fade behind the malts, yeast, and alcohol notes. We will look to continue a thread throughout the project and draw on previous beers to inspire and transition the series.

C2 will be a very malt-forward bomb of a beer, with the batch split into various aging vessels. Most will be aged in a mix of Indiana and Missouri wine barrels, which will be announced once they are racked. A few casks will be filled and may pop up at a select event or two later this summer/fall. The barrels will age six months, and C2 should be released around December/January or thereabouts. There are only 8 bbl of C2, so it will be an extremely limited release.

Malts: Castle Pale, Weyermann Rauch, Castle Biscuit, Briess Smoke, Castle Aromatic, Castle Special B

Adjuncts: Belgian dark candi sugar, Brewer’s Crystal, Molasses

Mash Hops: Mt Hood, Crystal

Kettle Hops: Magnum, Slovenian Celeia

O.G. 1097

IBU: currently calculated at 44, will degrade and be around 20 once it’s released

Cheers

Jared Williamson, Brewer
New Albanian Brewing Company

Scenes from The Livery's 5th Anniversary Ale brew day (Part Two).

Above: "The Livery cellar -- p.s. it's time to start the barrel program ... "

Below: "Steve Berthel and an open top fermenter at Arcadia Brewing."

Above: From left to right, Thom Phillips, Jared Williamson, Steve Berthel, Josh Davies, Jim Towers. See Jared's preceding Michigan report for further details. Photo credits: Thom and Leslie.

Scenes from The Livery's 5th Anniversary Ale brew day (Part One).

Above: "10 lbs of hops in a 6BBL mash."
Below: "Cleaning time."

Below: "Hop decisions."

See Jared's preceding Michigan report for further details. Photo credits: Thom and Leslie.