Recently we brewed our second wet hop beer of the year with about 50-pounds of Cascades from the Yakima Valley. Our head brewer had the day off so I was brought in the brewery to assist with the brew day. I decided that within 6-months I want to be able to run a brewday completely solo so I decided to take the opportunity to sketch out some diagrams and take detailed notes to help me remember some of the more minute details of the process. Since there were only two of us working that day, I didn’t have to surrender my services to deliveries. This meant not only that I could focus all of my energy on brewing—loading and unloading kegs around NYC gets very physically draining—and even had some spare time to take a few photos.

Mashing In:

Here is 1400-pounds of malt doing its magic. For this fresh hop we decided to go for a dark amber color and even added 165-pounds of flaked Rye for a bit of spicyness.

Vorlof:

The purpose of the vorlof, or recirculation, is to clarify the wort. The hot wort is cycled through itself while the bed of spent grain acts as a filter bed collecting husks and other haze causing goodies.

Bag of Cascades:

10-pounds of fresh Cascades hops waiting their turn in the boil.

Fresh Hops:

After the boil, we flush the wort through a hopback full of whole leaf hops to retain all the wonderful aromas, flavors and essential oils the cones have to offer. Normally, we’ll use between five and ten pounds of dried, whole leaf hops for a 30-barrel batch. However, since we were using fresh hops, we decided it’d be much better to utilize 30-pounds of fresh Cascades for this.

In about 3 weeks I’ll have some information—and a few more photos—of the finished and hopefully delicious brew!

The history of spices in beer is as old and varied as beer itself. Despite the fact that hops have become the predominant spicing agent used in most contemporary styles, that was not always the case.  In areas where hops are not native or easily grown the role of hops was frequently played by another bitter and/or mildly anti-septic plant, such as marigold, burdock, juniper, or heather. In fact, during the Middle Ages, a substance known as gruit (a mash-up of various herbs and spices) was used to provide the same preservative and flavoring benefits that hops can provide. As recently as the Renaissance, spicing beer was still fairly common all across Europe. Grains of Paradise (a peppery member of the ginger family) was particularly popular and was most likely used to cover over the stale or sour flavors of beer that had been improperly made or stored.

However, as regulatory practices worked towards more standardized beer production, spiced beer remained traditional in some regions and was legislated, regulated, and even shamed out of popular use in others. For this reason, spices are a much more common element of styles produced in regions like Belgium than they are in Germany (where the Reinheitsgebot limited beer ingredients to the big four) or England (where for a while even the use of hops was forbidden in certain ales.)

Though spices are uncommon to many beer styles, if you’re both a beer-lover and a spice-enthusiast (like me) there are still lots of styles you can explore. For the purposes of keeping it simple, I want to talk about three of the spiciest beer categories:

Fall & Winter Seasonals (Pumpkin beers, Winter “Warmers”, Holiday beers, etc.)
Cooler weather means warmer beers, so these seasonals combine the natural warming effects of alcohol with the natural warming effects of certain spices. Pumpkin beers tend to spice with the same ingredients that we know and love in our pumpkin pies. In fact, the core spices used in most cool-weather brews will be things you could find in any given kitchen: cinnamon, cloves, nutmeg, cardamom, allspice, and vanilla. among others. In addition to these types of warming spices, Winter beers frequently add fruit flavors to mimic the classic Wassail experience.

For a Pumpkin Ale try Dogfish Head’s Punkin Ale, Brooklyn’s Post Road Pumpkin, or Smuttynose’s Pumpkin Ale – all of which feature a subtle (instead of overwhelming) pumpkin-spiciness.

For Holiday or Winter Brews try the Sam Smith Winter Welcome, Anderson Valley Winter Solstice, or the Dubuisson Bush de Noel.

Belgians
As legendary beer writer Michael Jackson noted, “the Belgians are the greatest users of herbs and spices in beer.” And you don’t have to be a serious beer expert to feel the truth of this statement. A wide range of Belgian brews feature spice as a prominent ingredient -most notably, Belgian witbiers and saisons. Traditional spices include coriander, sweet and bitter orange peel, black pepper, grains of paradise, and sweet gale – all of which provide the sweet, spicy, and summer-y flavors that you except from those styles.

For a classic Witbier, just pick up a Hoegaarden (unfortunately now owned by InBev) or an Allagash White.

For a Saison try Saison Dupont, Foret, or Ommegang’s Hennepin.

Experimental

Though the Belgians may be the reigning spice champs, the American craft scene is giving them a run for their money with a collective penchant for spices and other unorthodox ingredients. In addition to all the classics, many American brewers are using herbs, flowers, and even chili powder to play with styles and flavors.

Boston-based Pretty Things Beer and Ale Project makes a Rustic Stout with rosemary. Rogue offers us a a beer spiced with Chipotle peppers (their Chipotle Ale, which tastes exactly like what you’d think,) a few variations on Juniper beers (John John Juniper and the Juniper Pale ale,) and even a Chamomile Ale (of same name). Dogfish Head seems to use every spicing agent under the sun, including basil (Black Thai), lemongrass (Namaste), crystallized ginger (Pangea), chiles (Theobroma), and juniper & black tea (Sah’Tea).

Got a favorite spice-y beer? Let us know by tweeting with hashtag #mybeer!

Cascade – This is by far the most popular variety of hops in America. It’s used in the majority of American made pale ales and IPAs, especially those from the West Coast. It’s noted for its strong aroma of citrus and grapefruit as well as subtle floral elements. One of the reasons for their popularity is the versatility, as it can be used as a bittering, flavoring or aroma hop. Lagunitas IPA,  Sierra Nevada and Hop Devil are some popular brews which use Cascade in their brews. 6% AA

Chinook – Another popular American variety. Primarily used as a bittering agent, due to its high alpha acid rating, usually around 12-14% AA. It is similar to Cascade, but not as citrusy. Redhook Copper Hook Spring Ale makes great use of this type.

Fuggles -  Originally British, but has since been grown by American brewers as well. It has a grassy and somewhat cheesy flavor to it. 5% AA.

Hallertau – A earthy, spicy hop from Germany. Mostly used as an aroma hop due to its relativity low AA rating of 4%. Used in a number of Pilsners and other German inspired lagers. Sam Adams Imperial Pilsners uses this extensively

Mt. Hood – This American hop is very floral in both flavor and aroma, and used accordingly as a flavor and aroma hop. 6% AA.

Spalt – German, fresh smelling and a bit grassy, used as a aroma and flavoring hop 5% AA.

Target – From the UK, strongly herbal and floral. Used as a bittering hop in many lagers and lighter ales. 11% AA.

Tettnang – German, floral and spicy. Used mostly as flavoring and aroma. Anderson Valley ESB, Red Hook ESB and Sam Adams Oktoberfest. 4.5% AA

Kent Goldings - Classic British hop. Mild, but very Earthy, or grassy, with notes of blue cheese. It’s used in many English ales including Fuller’s ESB, Samuel Smith Pale Ale and Young’s London Ale. 5% AA

Norther Brewer – From UK, but adapted grown elsewhere now. It has a clean, grassy flavor. Used as a bittering hop in Anchor Steam. 8% AA

Magnum – As the name might suggest, Magnum is extremely strong bittering hop. Like most bittering hops it’s not very well known for its taste, but it does have a lighter, piney quality. 12% AA

Saaz - Fom the Czech Republic. Like many European hops it tends to be clean and spicy rather than the floral and citrusy American hops. It’s primarily used as an aroma hop and can be found in Czech beers such as Pilsner Urquell. 3% AA

Amarillo – Popular flavoring hop from US. Similar to Cascade, but Earthier, and not as citrusy. Used primarily as a bittering and flavoring hop. 9% AA

Centennial – Moderately popular bittering hop. Similar to Cascade, but stronger. Sometimes known as “Super Cascade” . Used in Sierra Nevada Bigfoot Barleywine, and Sierra Nevada Celebration. 10% AA

Simcoe – Popular US bittering hop. Has a spicy, piney aroma. 13%AA.

Today’s post is part 2 of Beeriety contributor Sarah’s look at beer and health. Thanks Sarah!

The health benefits of beer (when consumed in moderation, of course) are almost in-numerable. A beer can help with everything from settling an upset stomach to improving heart health to increasing blood iron levels. It can strengthen bones, improve skin, and defend against memory loss. And as for those beer bellies, it doesn’t cause them. What beer does do, as more and more evidence is suggesting, is just about everything that red wine does – maybe more!

The specific benefits of beer come from three main areas:

Alcohol: We’ve been hearing for years now that regular consumption of small amounts of alcohol is good for you. A drink a day can help increase blood flow, which is both relaxing and good for the heart, reducing the likelihood of stroke or heart attack. A lesser known benefit to drinking is its ability to fight osteoporosis. Because alcohol helps the body absorb calcium more efficiently it can help maintain healthy, strong bones. Low to moderate alcohol consumption has been loosely linked to fighting diseases and conditions like dementia, type 2 diabetes, hearing loss, rheumatoid arthritis, and ulcers. Those who drink a little live longer (and healthier) than those who drink too much or not at all. And a standard 12oz bottle of beer (typically) has the same amount of alcohol that a standard 5oz pour of red wine would have.

B-Vitamins: The grains and yeasts used to make beer are rich in powerful B-vitamins, which help the body maintain healthy metabolism, immune function, and red blood cell counts. And like alcohol, they’ve also been linked to improved blood pressure and healthy heart function. Most notably, the concentrations of B6, B12, and folic acid found in beer help prevent the build-up of homocysteine, an amino acid linked to both cardiovascular problems and bone-deficiency, making beer valuable to heart, bone and skin health.

Hops: Hops, as we’ve learned before, are a flowering plant used to balance the flavor of beer and help keep unwanted bacteria from affecting the desired reactions of the yeast. However, before it was used in beer, hops were used to treat everything from indigestion to leprosy. Today hops (when not in beer) are most frequently used as an herbal supplement to treat insomnia and mild anxiety. These anti-oxidant-rich plants contain a powerful compound called xanthohumol, a prenylflavonoid which may fight conditions like cancer and Alzheimer’s. While most beers only contain trace amounts of this compound (the hoppy-er varieties will obviously have more), hops have many other health benefits: they can reduce blood triglyceride levels; they can help sooth upset stomachs and aid in digestion; and they can help reduce the calcium build-up that leads to kidney stones. In addition, hops are a powerful phytoestrogen, potentially aiding in the fight against heart disease, certain cancers, and osteoporosis.

So, the next time someone tells you to put down the pint glass and pick up a wine glass, don’t be afraid to proudly defend your drink of choice!

Although the term is frequently used to describe beer that’s gone bad for any variety of reasons, to be precise “skunked beer” refers to beer that’s been over-exposed to sunlight, or “light-struck.” What exactly does that mean, and how can you avoid this happening to your beer? Read on to find out.

Although there are plenty of ways to ruin a beer, overexposure to light is the only way to skunk it. Storing beer at room temperature won’t do it; re-chilling cold beer that’s warmed up won’t do it either.  These are common misconceptions, but the fact remains the only way to skunk a beer is to overexpose it to light.

The reasons why light is so damaging to your beer gets technical fast, but basically, the light causes alpha-acids (the key component of hops) to break down and combine with other chemicals in beer to create 3-methyl-2-butene-1-thiol, a sulfur-containing substance which produces the strong sulfur smell which is extremely similar to isopentyl mercaptan, or skunk spray.  It’s easy to see why light-struck beer got its skunky nickname; it’s almost the exact same smell.

This is why most beer is sold in brown bottles or cans; the dark glass and opaque aluminum protect beer from most of the harmful UV rays that damage it, a good thing because beer without any protection can become skunked after just a few hours of exposure to direct sunlight. You shouldn’t worry about a glass of your favorite beer going skunky the next time you enjoy it on your patio, but give it an afternoon undisturbed and it might.

At this point you might be wondering about Newcastle or Miller High Life or another beer that comes in a clear bottle,  then of course there are also some European beers like Beck’s that come in green bottles. How come every single one of those beers doesn’t get skunked? Because those beers don’t actually use hops, they use a hop substitute known as tetra-hop, which thanks to the miracle of modern science avoids smelling like skunks when it’s exposed to sunlight. The downside of tetra-hops is it doesn’t smell like hops much at all either; it has almost no scent at all.

For the curious it’s easy to create skunky beer at home, just put a glass of your favorite beer on the windowsill for an afternoon and see how the smell compares before and after.  You can watch the guys over at Basic Brewing try this experiment themselves if you’re curious but still don’t want to waste a perfectly good beer in the name of science.

As a followup to a recent post about hops I wanted to address the way this key ingredient in beer is sometimes portrayed by the major breweries in America. Recently Miller Lite has begun boasting about how they add hops to their beer not once, but three separate times during brewing.

They make it sound  impressive, but the thing is you’re suppose to add hops three times during brewing, that’s just how you make beer. Just check John Palmer’s book about brewing, How to Brew; you’ll see that he instructs you to add hops three times during brewing. This is  the reason that hops are divided into three different types: bittering hops, flavor hops and aroma (or finishing) hops, which Palmer also describes on that page.

The reason Miller and othe brewers can get away with such nonsense is that they count on the average beer drinker not actually knowing very much about beer. We here at Beeriety are aiming to change that, stay tuned to learn more about beer and beer culture.

Hops are a vine-like plant known as Humulus lupulus (technically a ‘bine’ which I’ve never heard of either.) Hops happen to be a close cousin to cannabis, but I wouldn’t recommend trying to smoke them. The female variety of the plant produces small, green pine cone kinda things.

These hop cones produce a powder called lupulin, which contain certain acids which provide much needed flavor and balance to beer. In beer’s 4000 year history hops are a relatively recent invention, having only been used significantly for maybe the last 500 years. Prior to hops people used all sorts of spices and fruits to balance beer’s flavor but nothing has the flavor versatility and variety as hops.They also act as a natural preservative, something important in the days before sanitation as we know it.

In fact the IPA (or India Pale Ale) was born out of this unique quality of hops. During the British occupation of India brewers in England would overload their beers with hops to preserve them for the long ship ride to India. The folks in England took a shinning to the style too and the IPA was born.

Much like wine grapes, the flavor and aroma of hops vary considerably based on where they are grown and frequently a country’s beer style is strongly related to the hops that are native to it. The strong, citrusy hops which grow on America’s West Coast gave rise to the area’s intensely hoppy IPAs and Double IPAs. Regardless of where a hop is from though it can be counted on to give beer some spice and balance out the sweetness of the malt.

Of course some places are too cold to grow hops, like Scotland, and this is reflected in their beer style as well. Scottish ales are famous for their sweet and malty qualities, a result of the lack of hops available for brewing in the area. Try a Belhaven next time you’re out to get a taste of Scottish flavor.

Measuring Hops
The hoppiness of a beer is measured in IBUs or International Bitterness Units.

This is of course just a brief overview of how IBU varies by style; there are plenty of exceptions to these guidelines, but it should give you a good idea of how relatively hoppy your favorite beer may or may not be.