SOURS!

CONTENT COMING SOON...but as promised, here is the link to the Avery Brewing article Patrick mentioned during our interview.  I cannot vouch for the website...

https://www.pastemagazine.com/articles/2016/06/avery-brewing-talks-barrels-and-sours.html

SCOTTISH ALE

ALSO TUNE INTO PODCAST 5, "SCOTTISH ALE"






Emphasis on the “ISH.” There is a bit of confusion that developed over the last few years amongst craft beer enthusiasts when it comes to Scottish Ale. The name has been associated with dark, high ABV beers aged in whiskey barrels, but this is far from what traditional Scottish Ale is. Scottish Ale is a dynamic, rich in history British ale favoring malt flavors over hop. This blog article supplements Podcast 5, “Scottish Ale,” on TAPROOM TALK, the spoken word of the HOMETOWN CRAFT BEER NETWORK.

Historical Background

Historical knowledge tells us the necessity of brewing beer dates back as far as 5500 years (roughly 3500 BCE) to Mesopotamia (modern day Iran and Iraq), during the late Copper Age.  This time period also coincides with the introduction of agricultural processes to the region, including the mass production of grain.  With the manufacturing of copperware and abundant grain, it’s reasonable to associate the modern Middle East with early beer brewing.

[a]

So, what does beer brewing in the Middle East have to do with Scottish Ale?  At the time the Mesopotamians were just getting started brewing beer, tribal inhabitants of the British Isles were just entering the Neolithic period.  Just to give some context, the Neolithic period is largely associated with the building of Britain’s widely known stone structures and megaliths.  This period also included the introduction of British Isles-specific agricultural processes.  Barley, in particular, grew well across the region and the rea associated with Scotland saw heavy migration between other European tribes.  Ales made from herbs and flowers, known as gruit, were typically brewed.

[b]

Scottish Ale in Transition

Through the centuries, Scotland, as well as Ireland and England, developed their own brewing processes and use of interesting ingredients.  To be completely forward, most brewing in these days was done by women. [1]  In the 1700s, beer brewing was starting to shift more towards entrepreneurial interests.  Edinburgh emerged not only as Scotland’s governmental capitol, but it's beer brewing capitol as well.

With the gain in popularity of English porters and pale ales, as well as German Lagers, Scottish Ales began to fall out of international favor, falling back to within Scotland as the primary area of production and enjoyment.

Scottish Ales were brewed with some unique aspects.  First, Scottish maltsters were also usually the brewer. [1]  This connection brought a bit of a higher quality of malt going into the beer.  Scots practiced sparging, which we know today is an integral part of the brewing process, essentially rinsing with hot water the mashed grain, drawing out as much of the sugars as possible.  English brewers, by contrast produced several batches of beer from a single mash (parti-gyled)

[c]

Hops did not grow well across the British Isles and were very expensive to import; thus, hops were used sparingly in British beers, including Scottish Ale.  Hops bought but not used were saved and stored, losing some of the bittering, flavoring, and aroma-producing alpha and beta acids. 

Finally, yeast was a bit problematic as well.  The cooler temperatures demanded a viable yeast at cooler temperatures.  This conjures notions of lager yeast, but ale yeast was typically used.  Because “ale” fermentation was at lower temperatures, more time was needed and typically pulled off under=fermented. [1]  The cooler climate also lent itself to cool-conditioning (lagering) Scottish Ale, leaving a wonderful malt-forward, full-bodied, drinkable beer.

Modern Scottish Ale

Modern Scottish Ales are further segregated into three separate varieties: 1) Light, 2) Heavy, and 3) Export.  Please do not associate “Wee Heavy” with Scottish Heavy – they are two distinctly different beers.  Scottish Light, Heavy, and Export are all relatively similar in characteristic; however, differ in terms of alcohol content.  Now, Scottish Ale aficionados will argue there is much more – and to a certain extent there is.  Scottish Lights are brewed with the least amount of grain; therefore, Light has the least alcohol by volume (ABV) coming in at between 2.5 – 3.2%.  Truly a session ale.  Heavy comes in at 3.2 – 3.9%.  Again, a sessionable beer, but on the top end.  The higher ABV indicates a bit of a more complex grain bill and with it a bit more complexity.  Finally, Export is a 3.9 – 6.0%+.  The term “export” indicates its original intent which was as an export product from Scotland to other beer-loving regions.

The Beer Judge Certification Program (BJCP) [2] describes Scottish Ale as:

The Scottish Light, Heavy and Export guidelines read nearly the same for each style of beers. As the gravity increases, so does the character of the beers in question. Historically, the three types of beer were parti-gyled to different strengths, and represented an adaptation of English pale ales but with reduced strengths and hopping rates, and darker colors (often from added caramel). More modern versions (post-WWII, at least), tended to use more complex grists.

Scottish Ale vs. Scotch Ale

Scottish Ale, emphasis on the “ISH” is not Scotch Ale, no “ISH.”  Scotch Ale is indeed the higher ABV cousin to Scottish Ale.  Scotch Ales, also referred to as “Wee Heavy” comes in at 6.5%+ ABV, often exceeding 10%.  The grain bill is much more complex and truthfully, Scotch Ale (no “ISH”) is closer to a Barley Wine than it is to a Scottish Ale.  We’ll address Scotch Ale in a later blog and podcast.  

The “Schilling” Convention

The naming convention most closely associated with Scottish Ale is the “schilling” (/-), with 60/- associated with Scottish Light, 70/- with Scottish Heavy, and 80/- or 90/- associated with Scottish Export.  (Yes, yes…120/- is associated with Wee Heavy, but that’s a later blog and podcast).  The BJCP clarifies this historical misuse as follows:

The original meaning of ‘schilling’ (/-) ales have been described incorrectly for years. A single style of beer was never designated as a 60/-, 70/- or 80/-. The schillings only referring to the cost of the barrel of beer. Meaning there were 54/- Stouts and 86/- IPAs and so on.

The Scottish Ales in question were termed Light, Heavy and Export which cover the spectrum of costs from around 60/- to 90/- and simply dark, malt-focused ales. The larger 120/- ales fall outside of this purview as well as the strongest Scotch ales (aka Wee Heavy).

Technicals

AROMA: low to medium sweetness reminiscent of bread or English biscuits.

APPEARANCE: Copper – colored to dark brown:

Scottish Light: SRM 17-22

Scottish Heavy and Export: SRM 13 – 22

MOUTHFEEL: Medium-bodied with low to moderate carbonation.

OVERALL IMPRESSION: Malt-forward with little or no hop bitterness or aroma.  Notable flavors of caramel, toffee, or caramel.  Sweetness sometimes subtly accented with herbs or flowers (look for Heather).

COMMON INGREDIENTS: Traditional malts include Scottish pale malt and grits / flaked maize.  Modern malts include amber, brown, crystal, and wheat malts accented by roasted grain and brown or dark sugars.

OTHER CHARACTERISTICS:

PHOTO CREDITS

[a]  https://hybris.wikispaces.com/file/view/kraus-babylonier-s44.jpg/84300311/kraus-babylonier-s44.jpg

[b]  http://www.megalithic.co.uk
[c]  Hill & Adamson, metmuseum,org, Public Domain, https://commons.wikimedia.org

TECHNICAL CREDITS

[1]  K. Florian Klemp, "Scottish Ales," All About Beer Magazine, Volume 27, Issue 4, September 1, 2006.  http://allaboutbeer.com

[2]  Beer Judge Certification Program, 2015 Beer Styles Guide, www.bjcp.org

KOLSCH

Christopher L. Warner

Kölsch was first created in the early 1900s at the Sunner Brewery in Cologne (Koln), Germany.  Kölsch was Germany's answer to Britain's pale ale.  It shares a common history with two "old" German ales: 1) the copper-colored Altbier brewed in Dusseldorf and, and 2) to a lesser extent a whitish Bavarian ale known as Keuterbier, or Mumme.

...ALSO TUNE-IN TO TAPROOM TALK, PODCAST 3 - KOLSCH... 

 

Geographic Recognition

Kölsch is a geographically protected beer.  In 1948, the Cologne Brewery Association issued the Kölsch Konvention, which set modern Kölsch brewing specifications.  In 2009, the European Union (EU) reinforced the geographical protection by registering Kölsch with a Protected Geographical Indication (PGI). [1]  In the 40 or 50 years following its first release, German popularity of Kölsch waivered, with many breweries ultimately disbanding the production.  Granted, a number of these breweries within the Cologne region were devastated by military operations during World War II.  In 1960, Kölsch began a resurgence in popularity, peaking in 1980, moderated around 2005.  Today, on the two dozen or so certified Cologne breweries may legally refer to their beer as "Kölsch."

Here in the United States, local interpretations of Kölsch have been gaining popularity, more so over the last five years with the most activity in only the most recent couple years.  Because it is a crisp, refreshing beer, many local craft breweries create Kölsch to celebrate the spring and summer months. 

As described by the German Beer Institute, Germany is known for its lagers of all strengths and colors; however, modern Kölsch is Germany's only true, all-barley, pale ale.  While the Brits revere their pale ale, or bitter, as the national beer, Kölsch never rose to such status in Germany.  Instead, it remains a largely regional favorite, centered in Cologne.

Serving

Kölsch should be served in a straight-sided, 6 fluid ounce glass known as a stange (sh-tong-ah).  If you don't have a stange, the Kolsch may be served in a flute or even a tumbler.  The bottom line is that Kölsch is meant to be enjoyed fresh, cold, and quickly - not chugged - but quickly.

Medieval Roots

Ancient documents tell us brewing in Cologne dates back at least 1000 years; but modern Kölsch dates back only about one hundred years.  For centuries, German brewers were dedicated to creating bottom-fermenting beers.  In 1603, Cologne officials in an effort to preserve "old" indigenous ale-style beers issued an ordinance which stated in part [Cologne] brewers were only permitted to brew top-fermenting beers.

Technicals

The 2015 edition of the Beer Judge Certification Program Beer Style Guideline describes the general impression of Kölsch as a clean, crisp, delicately-balanced beer with a very subtle fruit and hop character with subdued maltiness. 

APPEARANCE:  clear, very pale gold to light in color.

MOUTHFEEL:  generally lighter in mouthfeel with moderate carbonation.

TRADITIONAL INGREDIENTS:  German Pils or pale malt up to 20% wheat, clean ale yeast, and traditional German hops (Hallertau, Tettnang, Spalt, or Hersbrucker).

VITAL STATISTICS:

COLOR:  3.5 - 5.0 SRM

 CREDITS

[1]  Dossier 4271, 05-25-2009, updated 06-15-2009.



 PHOTO CREDITS

Kölsch in Stange:  http://www.eckraus.com/wp/wp-content/uploads/2014/11/kolsch_beer_260px.jpg, website visited April 28, 2016.

Vintage Photo:  https://pbs.twimg.com/media/B8-BzvxIcAEMyXT.jpg, website visited April 27, 2016.

BERLINER WEISSE

Christopher L. Warner

Berliner Weisse is an interesting, historic German ale.  Its most fundamental definition is that of a “sour, tart fruity, high effervescent, spritzy, and refreshing ale” [1] enjoyed mostly in Berlin (Germany) on a hot summer day. Berliner Weisse is made from barley and wheat malts which are kilned at low temperatures in order to maintain their respective lighter colors.  It is fermented with a combination ale yeast and lactobacillales (the same lactic acid bacteria used to culture yogurt).  Berlin-brewed Berliner Weisse carries an alcohol by volume (ABV) of between 2.5% - 2.7%, perhaps as high as 3.0%.  Here in the States, craft brewers may crank the ABV up to 5.5%.

...ALSO TUNE-IN TO TAPROOM TALK, PODCAST 2 - BERLINER WEISSE...

Berliner Weisse is best served in a chalice or goblet and traditionally served “mit Schuss” (with a shot) of either raspberry-flavored syrup (red) or woodruff-flavored syrup (green).  Woodruff is hard to come by in the United States, so a capable substitute is vanilla- or marshmallow-flavored syrup. The syrups are added to cut the stringent, lactic acid taste of straight Berliner Weisse.

Conflicting Origins

There are generally two schools of thought among beer historians on the origin of Berliner Weisse.  All seem to acknowledge the derivation of European wheat ales from or around Bohemia (now the Czech Republic), located southeast of Berlin, sometime in the Middle Ages, most likely in the 13th Century when the addition of hops added to beer was perfected.  From this point, historians differ.

One theory states Berliner Weisse is an evolution of a malted barley and wheat ale known as Halberstadter Broihans brewed Halberstadt, just west of Berlin. Halberstadter Broihans was brought to Berlin in the late 17th Century, possibly by French Huegenots escaping the religious persecution of King Louis XIVth.

Other historians point to documents dating back as far as 1642 and 1552 which appear to chronicle the creation of Weisse as purely geographical in or around Berlin.

By the 19th Century, Berliner Weisse was the favored drink having hundreds of neighborhood breweries offering local interpretations.  Through the 20th Century, however, interest waned and today, there may be only one or two breweries left in Berlin producing it, primarily the Schültheiss Brewery, part of the Brau and Brunnen brewery conglomerate.

The People’s Champagne

Grapes don’t grow very well in Northern Germany.  Cereal grains, on the other hand, grow quite well; thus, the popularity of beer in the north.  Modern Berliner Weisse is made from 25% - 30% wheat, but historical documents indicate Weisse may have been made with as much as 50% - 60% wheat.  The remainder of the grist is barley.  Its low ABV indicates Berliner Weisse is more of a session beer.  In its earliest days, Berliner Weisse was sometimes sold in earthen crockware (a precursor to the modern growler), then buried in the sand for up to three additional months for conditioning.

When Napoleon’s forces occupied Berlin in 1809, he proclaimed Berliner Weisse as “the People’s Champagne.” [1]  Modern Berliners are a bit less enthusiastic and simply refer to Weisse as “the worker’s sparkling wine.” [1]

Geographic Recognition

Berliner Weisse is geographically recognized and as with other traditional German beers, may only be referredto as “Berliner Weiss” or “Weissbier” if it is produced within a sanctioned Berlin-based brewery.  As stated, that is pretty much only the Schültheiss Brewery.  The European Union (EU) reinforced the geographic recognition by issuing Berliner Weisse a Protected Geographical Indication (PGI).  A PGI covers agricultural products and foodstuffs closely linked to a geographical area. At least one of the stages of production, processing or preparation takes place in the area. [2]

Mit Schuss (With Syrup)

As introduced earlier, Berliner Weisse is traditionally served with a shot of syrup, usually either raspberry or woodruff.  This is to cut the lactic acid characteristic resulting from the use of  lactobacillales.  Tradition has it you first add a jigger of syrup into an empty chalice, then add the Weisse to the glass.  Raspberry syrup turns the Weisse red while the woodruff turns it green.  Because of this, Berliners order their Berliner Weisse “rot oder grün” (red or green). And please, DO NOT ask for a straw!

Technicals

There are many open sources offering descriptions and brewing guidelines, but the most recognized is the Beer Judge Certification Program 2015 Style Guidelines [3], which states in part:

AROMA: sharply sour, somewhat acidic character.

APPEARANCE: Straight Berliner Weisse is very pale straw in color (SRM of 2-4), clear to somewhat hazy, large, dense, white head with poor retention, and always effervescent.

FLAVOR: Clean lactic sourness with low hop bitterness.

MOUTHFEEL: Light body, dry finish, high carbonation.

OVERALL IMPRESSION: A very pale, sour, refreshing, low-alcohol wheat ale.

COMMON INGREDIENTS: Wheat malt content is typically 50% of the grist (as with all German wheat beers) with the remainder being Pilsner malt. A symbiotic fermentation with top-fermenting yeast and Lactobacillus delbruckii provides the sharp sourness.

VITAL STATISTICS:

CREDITS

[1] German Beer Institute, www.germanbeerinstitute.com, website visited April 26, 2016.

[2] http://ec.europa.eu/agriculture/quality/schemes/index_en.htm, website visited April 26, 2016.

[3] www.bjcp.org, website visited April 26, 2016.

PHOTO CREDITS

Three Chalices of Berliner Weisse: http://www.besser-bier-brauen.de/sites/default/files/bilder/berliner_weisse/index.jpg, website visited April 27, 2016.

Vintage Brewer: Die Berliner Weiße – Ein Stück Berliner Geschichte,

http://www.craftbrewersconference.com/wp-content/uploads/2012_Meyer_Berliner-Weisse.pdf, website visited 04-27-2016.

HOMETOWN CRAFT BEER NETWORK, LLC

Christopher L. Warner 

Introducing the Hometown Craft Beer Network, LLC (HCBN).  The first socialmedia network featuring the Ohio Craft Beer Culture.  It's taken about a year to launch this little project, but it has been fun, challenging, and educational along the way.  We have met some great folks and have been fortunate to meet some local brewers who saw value in our concept.  You can listen to their interviews in the coming podcasts.  Stephanie and I hope you enjoy our offerings, and we certainly hope to contribute to the Ohio Craft Beer Culture. Exactly what is the Ohio Craft Beer Culture, you may ask?  What is HCBN? What is socialcasting?...well, let’s start with the Ohio Craft Beer Culture.

...ALSO TUNE-IN TO TAPROOM TALK, PODCAST 1 - INTRODUCTIONS...

BEER GOGGLES is the written word of HCBN.  It compliments TAPROOM TALK, the spoken word of HCBN.  Along with our website and Twitter postings, we hope to inspire fellow craft beer enthusiasts and craft brewers alike.  Looking forward to many conversations in the future.

The Ohio Craft Beer Culture

So, what is this thing we call the “Ohio Craft Beer Culture”?  If you follow our blogs, podcasts, and other HCBN musings, then you will come across this term a lot.  In short, the Ohio Craft Beer Culture is us - proud Ohioans fascinated with and passionate about craft beer.  The history, traditions, renaissance, and the resurgence of the neighborhood craft brewery.  It doesn’t matter what particular part of Ohio each of us calls home, we each and all have great pride in our Ohio-based craft beers.  One of the unique things about #OhioCraftBeerCulture is our warm and welcoming hospitality to our family, friends, and visitors - even if we just met them sitting on the barstool next us.  No matter where we go - Northeast (Cleveland / Akron), Northwest (Toledo / the Islands), Southwest (Cincinnati / Dayton), Southeast (Athens), Central (Columbus), and all points in between - all are welcome...and we enjoy the time spent with each.  Any topic is open for friendly debate over a couple pints.  There are very few sub-cultures that can boast such a common enjoyment.

What is the Hometown Craft Beer Network?

HCBN is a socialcasting network, utilizing various socialmedia platforms in order to serve the craft beer interested, enthusiast, brewer, and cottage industries.  At first, our network is a grouping anchored on our website, www.HometownCBN.com, with podcasts, blogs, and social blasts each playing an integral role.  It is our vision to offer insights into the #OhioCraftBeerCulture by presenting various local craft beer style interpretations through interviews and other postings.  We're open to all facets of the craft beer industry (just a note: mobile canning operations and hop farms fascinate me...).  But, (through the words of Pee Wee Herman - there’s always a BIG BUT…), we are not critics...each of us has our own tastes, likes, and dislikes and HCBN chooses to celebrate and respect those individual tastes bonded together by a common passion for craft beer.  

If we inspire you to taste or brew something new, then we have met our goal. If we help to embolden someone to try a craft beer for the first time, then welcome to the family!

HCBN is unique.  At the time of this writing, HCBN is the only such network dedicated to the Ohio Craft Beer Culture.  True - there are many outlets promoting local craft beer-centric events and social calendars - and they make up a vital part of the Ohio Craft Beer Culture; but, HCBN is the first and only network integrating multiple social media platforms under a single network dedicated to the Ohio Craft Beer Culture.

Socialcasting

Socialcasting started around 2008 when video, or streaming, was carried via the internet.  Some referred to it as Web 2.0 or web TV.  Since that time, it has kind of spread to other social media platforms.  HCBN goes well beyond social media...HCBN integrates various social media platforms into a complimentary network where the written, spoken, and visual word compliments each other rather than contradicts.  Our initial launch includes our website (www.HometownCBN.com), our podcasts (TAPROOM TALK), our blog (BEER GOGGLES), our two Twitter accounts: @BuckeyeBeerTalk (Christopher) and @HmetwnCraftBeer (Stephanie), e-mail newsletters, and our Facebook page.  We do have plans for sustainable growth, but for now, we are focusing on just a few.

HCBN Test Market

HCBN's test market is the Central Ohio region.  To be honest, not sure how long this test period will last - perhaps a year for content build - perhaps less (or more).  We certainly have every intent of traveling to ALL Ohio regions.  There is no preference to Central over Northeast or Southwest...to be honest, HCBN chose Central Ohio as the test market because the staff lives in Central Ohio, but we frequently travel to all areas.

Call to Action

If HCBN sounds interesting to you, then please continue reading BEER GOGGLES, drop us an e-mail, listen to TAPROOM TALK, and visit our website. Let us know your thoughts and interests.

Now, promoting the Ohio Craft Beer Culture costs money.  We are not looking for any major investors (at this point), but we could certainly use some financial help.  Things like Facebook campaigns, podcast hosting, web hosting start to add up.  Please consider advertising on our website or sponsoring a segment on TAPROOM TALK.  Until then, Cheers my Friend!