December 2014 Blue Ridge Brewers Meeting

Blue Ridge Brewers Association

               Summary Dec. 13^th 2014

Field To Taps

  The 6 row barley planted last year by Jeff Jennings was harvested, cleaned and malted by Barry Woods of Wood Ridge Farms in Louisa County. Yield was @ 750 lbs. There is @ 200- 250 lbs. that will be sold for @ $ 1.00/lb to the group members, and $1.25 to non-group members. Discussed was the possibility of group field trips to other brewers and developing an association brewery. The group is working with Liz Lewis from L.D.I. (Luray Downtown Initiative) about the possibility.

 The group also welcomed new members, David Good and Kathy Mikus, as well as a local “Santa” and his helper, who paid a visit. Ho-Ho-Ho.   Thanks to everyone for the holiday goodies to munch on with our craft beer.

Brews presented

Charlie- Sol Mexican Beer

This pilsner style beer had a very light and clear- amber color with a slightly sweet taste-definitely a summer beer that will pair with a fresh fruit platter.

Chris-Farmhouse Ale

This Belgian style ale that was aged this past summer presented a creamy head, a light clear amber color with a somewhat sweet taste. It had a slight sweet/tart aftertaste. This brew should be drunk with soft, salty pretzels and/or apples of all kinds.

Kevin- Lavender Saison

Dried lavender flowers were added to this all grain brew at the end of the brewing. Belgian yeast was used in the process also. It had a light amber color with a pleasant earthy, herbal taste and a light sweet after taste. Pair this with  lamb, rice pilaf and other Mediterranean - spiced  vegetable and meat dishes.

Chris- Turbo Cougar from Devils Backbone

This summer lager had a medium amber color with a smooth light taste. The after taste had a slight bite. Bring this brew on a picnic.

Dan-Honey Brown

A combination of 5 malts and honey were used to create this dark amber colored brew that had a slight chocolate and blackberry sweet taste balanced with a hoppy taste. This should be paired with peppered foods as well as cream or custards desserts.

Charlie- Dos Equis Winter Bach

This brew had a pleasant beginning and aftertaste and a medium dark amber color. It can be paired with cheese plates or drunk by itself.

Tim-Smoked Porter

The smooth smoky presenting taste came from smoked barley. This medium dark amber colored brew had a chocolate caramel aftertaste. It would pair well with roast beef, potatoes and vegetables, just be sure to add garlic to the beef.

Chris-Pumpkin Porter

This brew had a clear dark amber color with a slight sweet presenting taste and a mild spicy after taste. Pair with anything that has raisins and nuts, especially quick breads.

Dan- Whiskey Barrel Porter

Bourbon was used to give this brew a slight whiskey and smooth taste with a slightly sweet after taste. It also had a nice creamy head. Use this porter with pork dishes, schnitzel and potato pancakes.

Tim-Sam Adams Belgian Stout

23 ingredients were used to create this chocolate and sour tasting brew. It presented with a creamy head and clear dark amber color. Pair this with salty foods. It’s an acquired taste brew.

Kevin-Mexican Hot Chocolate Stout

Chocolate malt, cinnamon and Ancho pepper were used in the brewing of this clear, dark amber colored stout. Presenting and after taste were deep and slightly sweet. Beside Mexican(not Tex-Mex) foods, pair with raisin, dates and dark plum foods.

Kevin-Local Cider

6 bushels of apples and Belgian sugar were used to produce this cider that had a sweet, tart and slightly apple taste.  It had an alcohol level of@ 8-9 %. Pair with cabbage dishes, soft cheeses and salty caramel foods.

Carl & Laura (another new member)-Brew L

This medium dark amber colored brew had a crispy, balanced malty and hoppy taste. The after taste was a little bitter. Just sip this brew or pair with light somewhat sweet foods.

Carl & Laura-Brew M

This brew had a medium amber clear color with a mild flowery and bitter orange presenting taste. The after taste was pleasantly hoppy. Drink with sugar cookies and vegetable dishes that contain carrots.

The group plans to decide shortly, what their long term objectives will be and what is needed to reach them.

Sincerely,                    

Sharron Burgess, recording secretary  

June 2013 - BRBA Meeting and Craft Beer Tasting

  

NOTES By Sharron, BRBA’s beer pairings and general foodie expert

Summation-Meeting- June 22, 2013

The meeting was held at Chris Freeland’s home.  She presented an update on the barley project. The 2 row bearded barley, which was planted on ¾ of an acre has been harvested. Chris also explained the differences between 6 row barley, which can be used for malting, as well as animal feed and the 2 row bearded.  Dan brought in a sample of the beared 2 row barley.  2 row malting barley has the correct protein value and enzyme count, resulting in a better taste.  It’s been widely debated which type of malting barley (2-row vs 6-row) is the best to use.

 Next project is malting the barley (germinating, drying and kilning/roasting).   Both Chris and Dan explained various drying and malting techniques that can be used for the barley.  They will be contacting potential facilities to see if they will malt the grain for the group, or purchase it for their own use.  There are potential future malting facilities/distilleries in development around the area.  One in Charlottesville at Woodridge Farm, one on Luray (distillery), and one farm in Elkton that is exploring malting. 

Brews presented

Tim:  Hefeweizen - This has a fruity aroma with a creamy banana taste (from the yeast). Lemon or orange slices  may be added to the brew.  This would taste good with tropical fruit salads, oatmeal cookies and Cuban foods.  

Kevin:  Irish Draft Ale- A yeast from a rye porter was used in the brewing. It has a citric fruity taste and would add taste nicely to orange flavored desserts, roasted duck and chicken dishes that include summer vegetables.

Chris:   Belgian Abbey Ale-This pilsner taste like “summer”. It is brewed with some home toasted and roasted malt specialty grains add sweetness and flavor, noticeable in the aftertaste. Serve this with creamy summer salads.

Josh:  Belgian Rye Singel-This brew is 80% and 20% rye that is filtered with rice hulls. It has a slight fruity and lightly spiced taste. It’s a perfect combo for grilled salmon, game fish and chicken.

Charlie:  Kirkland IPA-This is a nice tasting commercial brew.

Chris:  Belgian Brewed, Raspberry Lambic- Lambics are considered the “champagne of beer”. Barley, unmalted wheat and natural yeasts are used in the brewing. This is definitely a dessert brew. It would go well with cheesecakes, chocolate cakes and various custards.

Bill:   Greenport Harbor Citrus IPA- This IPA comes from a small, successful handcraft brewery in Long Island, NY. Check their website-great story. It has a nice clear color and green citrus taste-perfect with mild tasting fish dishes and lightly-salty foods.

Josh:   American IPA- This IPA uses a mixture of hops-Summit, a bitter Australian hop and Galaxy in the brewing. It has a green, earthy taste and would enhance the taste of a variety of mushroom dishes, both wild and cultivated.

James:  Port City Monument IPA-This is an award winning brew with an interesting, somewhat intense hoppy taste.  It also has a slight fruity and sweet taste. Great brew for just drinking by itself, but would pair nicely with tart foods.

Rich:  Scottish Ale Fancy Cat-This ale has a mellow, smoky, slight maple taste-a great companion for grilled hamburgers and beef of any kind. It could also be used in a marinade for the beef before grilling.

Dan:  Belgian Triple- The extra hops in this brew give it a great malt taste that is also slightly sweet.

This would pair nicely with cream pies, especially strawberry pie.

Bill:  Greenport Harbor Black Duck Porter-Another winner from this hand-craft brewery. This brew has a smoky quality that would pair well with beef stew and could also be used in making the stew.

Kevin:  Pete’s Smoke Porter- This porter has a bright smoky flavor. This porter would pair with buttered noodle and grain dishes that contain beef.

                Rye Whisky Porter-This brew is the perfect fireside, conversation sipping porter. It has a smooth taste with a creamy, lightly sweet aftertaste-a dessert by itself.

Dan:   Rye Whisky Porter-This is an after meal party porter that can replace dessert. It has a bright beginning taste with a very nice, smooth aftertaste.

Both of the rye whisky porters from Dan and Kevin used Copper Fox Rye Whisky.

Personal note-The presented brews displayed a quality complexity of flavors. Bravo!!

  



The Barley Project June 20th - It's Been Harvested!!

This photo of our malting barley field has been harvested as of last week!  Thanks Jeff!
Next steps are finding a malting facility and/or those interested in some small scale malting of our Charles Variety of Two Row Barley.  We will be discussing next steps at our next Brewers Meeting this weekend.  Cheers!



Barley Project Update: October 18th

Stopped by Jeff Jenning's Farm in Luray, to check on the 2 Row Malting Barley that he has planted in September.  It looks fantastic.  The single plants that initially germinated are now "tillering"- meaning producing off shoots from the parent plant.  Each off-shoot will produce a head of barley, which will ultimately be harvested and used to make malt.

This barley's growth will slow down during the winter and then start up again in the spring, with a projected harvest date of end of May of June.

The Barley Project

First installment of our series:  "From the Field to the Tap"

Where we explore the process of producing the ingredients from scratch that create quality craft beer - from growing malting barley, harvesting, steeping & germinating the grains, to the drying/kilning process that creates the base malt from which the sweet liquor (called the wort) is extracted.  Next is producing speciality malts from grains that give added character and flavor.  Locally grown hops and yeast culturing will be be explored, the other two ingredients pivotal in creating delicious flavor and body, to all styles of ales, lagers, porters, and stouts.

First Step - Growing the Barley:
In partnership with a local farmer in Luray, (thanks Jeff!) approximately 1 acre of 2-row malting barley was planted on September 24th, 2012.  A barley variety recommended by Virginia Tech and the USDA was used that performed well in Virginia Test Plots in 2011.  As you can see, a week later, it has already germinated!   This is winter barley that gets planted in the fall, grows through winter, and is harvested in late spring (May/June).  Stay tuned for further updates.