Bottling with an Italian Champagne Corker

In the spring after tax season I purchased an Italian Wine Corker. This is an amazing machine and the premium model with all the bells and whistles is worth the money. Why is it worth the price tag? almost all metal. Everywhere you want metal there is metal. The only plastic I have found is on the nonskid red base, and the red plastic grip. The cork reducer is all metal construction. Because of the persistence of souring bugs I thought this was important. Any place beer can touch and the bottle touches should be sanitized. This is easier with metal than plastic. Starsan and Idophore are great but all plastic sucks the same when it comes to scratching and bacteria.

(read more after the break.)

Brew Food: Soft Pretzels

One things goes together better than beer and pizza: beer and pretzels. American pretzels are dry, heavy, salty, and bland. You see them at the grocery, and you can find them on bars everywhere. Why is this what we call a pretzel? because these pretzels are tailor made for mass production.

A good soft pretzel is a rare treat. I'm not talking about the bland leavened things you might get with a cup of cheese at the movie theater. To me a pretzel is leavened bread, it's rich and salty, the crust is doughy and rubbery and the crumb is soft and flavorful. This type of pretzel is more than a simple snack. A good pretzel begs to be dipped in cheese or spicey mustard and it holds up on it's own when added to those bold flavors.

(read more about great pretzels after the break.)

Review: Maple Triple

Maple Triple

Appearance: brown with a tall white head. The head disappears into the beer rather quickly. The body is brown, and thin. It gets dark in the middle and light golden at the edges.

Aroma: Belgian! The aroma is of bubblegum and bananas. Sadly the maple syrup is missing. I knew this could happen when I added it to the boil, secondary or bottling are the times to add maple flavor.

Flavor: Rich yeast and cloves. The spiciness beer is all in the flavor. The alcohol is a bit too prevalent. This should improve over time.

Mouthfeel: Properly Carbonated. Absolutly glad I went with high carbonation for this beer. It's great.

Overall: It's a great beer, however the maple adds little. I would have used Belgian candi sugar if I had this beer to do over. I may make it again and add the sugary maple to secondary. Everyone agreed this was my best beer ever at our tasting so I have no choice but to give it an A. Go Me.

American Lambic - Turbid Mash

This year's ECY01 blend Bugfarm VI has "three wild yeast strains from northeast cider makers, brett from a well known brewery and from a well known lambic producer. Pedio from a lambic producer, and lacto delbreuckii." I have two vials of this and I plan to use one for an American made lambic. Year two is all about improving my craft and experimenting. I'll be brewing one lambic using the same method that I did last year. The other lambic will be made using a traditional recipe and a turbid mash.

I have been thinking lately about this whole lambic experiment. I am as committed as ever but I've learned a few things. The first rewards are slow to happen; I am 12 months in and I haven't had a single sip of home made lambic. It's hard to wait, and it's even harder to wait for 2-3 years before you have enough lambic to make a gueze. I'm still 24 months away. The good news is eventually I'll have a house, barrels, fruit trees, and friends who I can share the waiting with.

(read more after the break.)