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.

Sam Adams Latitude 48 Deconstructed Hallertau Mittelfrueh IPA.

I don't remember anything distinctive about this. But it was ok.

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.

Chatoe Rogue Single Malt Ale.

Released under the Chatoe Rogue label and brewed using exactly four ingredients: free range coastal water (wut), Pacman yeast, homegrown Dare malt, and homegrown Revolution hops. Cool concept. Result is bright pale blonde ale with some nice maltiness and a clear hop character. It's only 35 IBU but with no balancing of hops, the bitterness of the Revolution really comes through cleanly with a nice bite. Also has a crazy, frothy head like a root beer float.

There are three other Chatoe Rogue beers that I'd like to try, but I haven't seen them around.

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.

Brooklyn Sorachi Ace.

Had this on tap at a local bar a while ago, so it was nice to try it out of the bottle.

The taste was pretty refreshing, lemon-y and sour. The nose was an intense, bitter hop smell, but not unpleasant. It drank a little too heavily for my taste though. Very airy and some headiness that didn't die out.