A little late writing up the October meeting so the hazy vague memories a night on the beer often leads to will be even more fleeting as I try and remember what we had.
We did start the night off with a little sensory training using Owen’s kit. The theme being hops – a lot more pleasant than the previous ‘off flavours’. We spiked samples of Republika with spikes of Myrcene, Geraniol and Linalool for aroma and with the dark brown liquid of Isomerised hop extract to boost the bitterness. It does not take a lot of that to make a tasty lager something that would strip paint.
The varying amounts (measured scientifically in ‘drops’ by me) that are needed to make the hop aromas easily noticeable, but not overpowering is a fine balance. It shows as well – the differences in amounts – that it’s nt always the highest oil content of the hop that will dominate. The balance and ratios of the oils are something that – as we see – offer a multitude of different overall aromas. This comes back to the blending ratios I mentioned before. It’s not alway more and more hops that improve a beer but the ratios of different hop types that can accentuate or dull the overall impact.
After all the sniffing it was time to get back to the drinking. As ever some great beers and we’re really getting a taste for the Gluten free brews. An interesting experiment looking at two similar pale ale style beers, one with Sorghum and one with added Buckwheat. As I remember I think the buckwheat softened the beer and maybe even added a little body. Getting body in these is something that is an important club to have in your bag when using enzymes that will make every sugar molecule in sight available for the yeast to devour.
Back with the malt based brews we enjoyed a great clone of the 5 points best bitter – maybe this is a theme / competition for later. Clone wars, who can get the closest to a beer they bring in in a head to head style comparison. Will put that on the back burner. Also a return of the Pale from the previous month that was a little under-carbonated. It was lifted by more gas that also had a slight detectable banana flavour. This led to an interesting discussion of yeast pitching techniques and the benefits of dry and liquid styles and building starters.
A green hop IPA gave a seasonal feel to the drinks and is definitely the way forward to anyone growing their own hops. Something that should be in everyone’s brew schedule each year we can look forward to. We finished off with a copy of the ESB recipe from a previous meeting that had run away with itself. The Nottingham yeast Alan used munched through the wort and ended up with a brew that was packing 6.3% and had a lot of body to show for it. A lovely beer and an idea for adding body to gluten-free beers. The alcohol itself adds body to a beer, so even when there is no residual sugar there it will feel heavier.
In a change to the advertised programme we finished with a sophisticated G&T. There was a reason to this, at the recent BrewCon when speaking to Grainfather they gave a sample of a kit that allows you to make 19L ot tonic and the carbonate it in your Corny keg. I brought this is because it tastes amazing, surprisingly so. It’s now on draught in the shed and we will never run out of tonic again – this is a game changer. Next step distilling our own gin…
As a last point we agreed to a theme for the February meeting next year. January will be the Gluten free challenge and then Feb will be Stout month, so we can look forward to some warming drinks in the cold nights.