Like Grains Through the Mash Tun of Time:
This is The Marzen of Our Lives….
Join us on the last Friday in March (3/30/18) as we drink delicious beers, watch soap operas, and enjoy some snacks.
We love collaborations, and we love taking the time to improve our take on any style. Few people in San Diego have had the opportunity to contemplate the Marzen style than our lovely friend, Doug Hasker.
Doug has brewed many a Marzen during his tenure as head brewer for a prominent lager brewery in town. When we sat down to discuss recipe ideas for our monthly collaboration/can release, he mentioned that, given the opportunity, he has a lot of thoughts about what he would do differently with the marzen style. We are excited to share that with you.
As for the beer: we wanted to brew a beer that showcases high quality German malts, with a hint of floral hop character. We also wanted the beer to finish dry, so that the drinker could enjoy the sweet taste of the richer malt profile, without the beer actually being sweet/sticky (in other words, we love dry, clean finishing, and refreshing lagers).
This light amber colored, malt forward beer is everything we could have dreamed of… and so was the opportunity to brainstorm, work(??), drink beers, and talk life with our friend.
As for the name: we’ve had some wonderful conversations over the years regarding life, time, friendship, the industry, beer styles, etc… We share similar views about many of those things, so we wanted the beer to reflect that somehow. I revel in the opportunity to turn a thoughtful discussion into an irreverent conclusion, so there you have it.
Glitter Bat Gang –
Sour Wheat Ale Blended w/ Fresh Apple Juice Newtopia Cyder Collaboration:
Remember that one time the whole block was taped off by the Cops? They were investigating some bad guys. While they opened up a trunk, they pulled out a baseball bat covered in pink glitter…. the Glitter Bat Gang had struck again!! To celebrate those sweet but sour moments, Home Brewing Co. and Newtopia Cyder bring you Glitter Bat Gang.
We started with our Gose base beer, and added 49% fresh apple juice from Newtopia Cyder. We allowed the beer/cider mix to ferment all of the way through. The result is a hard cider/beer hybrid that bursts with fresh apple/pear/peach/bready/honey-like aromas, and drinks with a refreshing hint of lactic tartness, and a crisp/dry finish.
We think it’s quite delicious, so we’re excited to offer these to you in cans to go for the first time!
We were promised a wine extract kit from one of our main distributors. They were bragging about the quality you can get with very little practice. We asked for a Malbec and received it the following week.
This was so easy, we managed to produce 5 gallons of wine in between our 45 minute and 10 minute hop additions, and this was with us reading the instructions 3 times over. Future wines will be even quicker. Easiest double brew day ever.
The jury is still out on the taste, but here’s the low down on the day of. Accompanied by one of George’s new favorite things: a collage (he still needs practice).
1. Clean sanitize fermenter and a funnel.
2. Dissolve bentonite (a clarifier) in quart of warm water and add to fermenter.
3. Add wine extract. The less concentrated the extract, the more expensive the kit.
4. Rinse the emptied extract bag w warm water and add to fermenter.
5. Top off w water to 5 gal mark, stir vigorously, add yeast.
14 days later we added some more clarifiers and racked to secondary. Fred Brophy of a href=”http://Www.mashheads.com”Mash Heads/a recommends racking several times. We’ll probably do one more in a week, and bottle by day 45.
We’ll test it on Molly once it’s ready. And will post our thoughts. We’re thinking temp control on the next fermentation.
span class=”post_sig”From The Homebrewer’s phone. Please excuse any typos… We were focusing on the wort./span
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