Harpoon Single Hop ESB.

From the 100 Barrel Series, session 31. I have a several of the recent 100 Barrel releases that I had been sitting on, but I decided there wasn't much point to it, especially for the hoppy ones. I'll keep the bottles, and I suppose that's the only collectible value here. I'm starting with the oldest first which is at least a year old at this point. Doh.

It's pouring pretty dark for what I know about ESBs and is coming off pretty malty too. I wonder if this is an oxidation effect, much like what happened to my homebrew tripel and DIPA. There's a reddish tinge and a low, creamy cap. It doesn't taste skunky or anything though, a bit biscuity, watery caramel. maybe a hint of hop bitter and astringency on the back end but not much to say anywhere else. The carb is low and smooth, as expected for an ESB, which is part of what makes them such great session beers. I wish I had cracked a bottle when it first came out so I would know if this is totally wacky or not now. I'll be working through the other 100 Barrels as quickly as I can.

• Appearance: Transparent, light brown, red tinge. Thin, creamy head.
• Smell: Biscuity.
• Taste: Somewhat malty, maybe almost chocolate-y, slight grassy notes that are not quite hoppy.
• Mouthfeel: Low, smooth carb. A very quaffable mouthfeel.
• Drinkability and Overall: In this state, I like everything about it except the taste. Could have been a great session-like beer.

Middle Ages Old Marcus.

Stopped by Middle Ages on the way back from Howe Caverns. They weren't running tours, but the tasting room gives free samples. I've had Middle Ages on several occasions in the past and was never terribly impressed. The shop is pretty cool, nice selection of brews and memorabilia. I ended up getting a growler of Old Marcus, an ESB, a 4-pack of Tripel Crown, and an imperial pint glass. Had dinner at Empire in the nearby Armory Square area. Nice brewpubs around. Definitely worth future visits.

Pour is a crystal clear red-amber, minimal head. Sweet maltiness in the nose, inviting. Mouthfeel has good carbonation, mild bready taste, mild bitter. Nothing crazy but not bland. Overall, very approachable and drinkable. I love finding beers like this, that aren't fairly nondescript, just good. Even at 6.6%ABV, this is a great beer to sit around. New respect.

Sweetwater Motorboat ESB.

A bit malt forward, low hopped. For an ESB, I've had much richer ESBs. And that's the last of the Sweetwater varieties I have.

Sweetwater is a session brewery through and through. Nothing too exotic, forward, or aggressive. Mild interpretations. Good meal drinkers, little interference but runs fair risk of getting overpowered by heavily spiced or rich foods.

Single Hop Best Bitter Tasting.

When I had a taste at bottling, I was a little worried that it was too watery. I pulled a draft from a forced carbed (one week) tap-a-draft. Still kind of watery. It's mellowed a bit and the malt comes in, but I'm used to more full-bodied and hoppier beers. Maybe I was just expecting too much from a straight bitter, which what this is, presumably, as opposed to an ESB, which is what I normally get. The carbing is a little low, though I did tap it a day early.

It's not terrible, but I wouldn't really want to show it off to anyone. It's sessionable in that it has relatively no weight. It's a little like Newcastle, only more unremarkable.

I am undeterred though. I will have to watch my water volume more carefully next time. I had added a little extra in the boil thinking that I would lose some to evaporation and steam, but perhaps that was a bad idea. Also, way more hops. There is also the issue of not letting it condition for very long. Two weeks is the standard, some said 3 weeks. Since beer has to condition anyway, natural carbing is probably the better way to go.

Things to keep in mind for next time. I have a breakfast stout kit already, but I'm planning on picking up a nut brown (always on the search), an IPA that is said to do well with a dry hopping, and a double IPA.

ADDENDUM: It is definitely a session beer. I knocked back 6 pints one night and still felt pretty good.

Single Hop Best Bitter.

Brewing my first homebrew beer, a single hop (Fuggle) bitter kit from NB. Steeped some grain.

Wort. The Fuggle pellet hops had a great smell. If this batch turns out well, I might try to use this recipe as a vehicle to try more single-hop beers.

Fermenting. Had trouble bringing my fermenting temperature down so now it's sitting in a kettle of water where I rotate ice packs. Still measuring mid 70's and would like to bring down to high 60's.

Also, here is some champagne yeast starter. I was intending on trying to revive and multiply some dry champagne yeast I had had in my fridge since last year for a set of 4+1 (delayed start) experimental meads I'm planning. Champagne yeast apparently has low flocculation so we'll see how well this actually pans out. In any case, I have an extra pack of dry yeast so I'm covered, and this will just have been practice.

Rogue Brutal Bitter.

No clue why BA says this is an American IPA. If it is, it's terrible. If it's a bitter, then it's pretty tasty. Brewed with Maris Otter, Cara Vienna, Cara Wheat and Crystal hops. Ever since I had that single malt Maris Otter at Blackstone, I've been on the search for single-malt or single-hop brews as well as Maris Otters-based beers. It's a potent grain.

Orange amber color, creamy head in check. Clean hop presence without punching you in the face, just saying hi. A bit of citrus, maybe orange. Well-balanced bitter, I say. Mouthfeel is smooth, a little milky, maybe a little too creamy to be a classic bitter and detracts from drinkability. But I got it on sale, and I think it's worth picking up. Needs more Maris Otter.

Harpoon Single Hop ESB.

Fruity, earthy, malty. Singly-hopped with Delta. I like ESBs but this was a little dark but not necessarily bad. I have another bottle of it so sometime I'll try to give more detailed/sober impressions.

Goose Island Harvest Ale.

Beautiful red amber hue (copper) with a sweet, floral nose from a good dose of hops. Creamy but still crisp and clean. Hoppy but bitter all the way through. Basically, it's unlike any other Oktoberfest-style beer that I figured this would be like. It's a bit heavy for a session beer, but I like it all the same.

Goose Island Honker's Ale.

I find it surprising that I didn't have this one while I was in Chicago last summer. But there you have it. It's good, an English Bitter. Compared to Blackstone's Red Springs Ale, I like this one better. It's like an IPA up front but sits in your mouth like a lager.

While it's still in mind, I also had the Maris Otter seasonal at Blackstone. For a moment, I was reminded of Matilda, but then it settled itself as an after-cigarette taste. Disappointing.