Posts Tagged ‘strongman pale ale’
Strongman Pale Ale
Monday, February 8th, 2010
Strongman Pale Ale, on tap Tuesday 9th.
On tap tomorrow, Strongman Pale Ale, oh yeah.
The Friday Question (updated)
Friday, February 5th, 2010
Now if there’s ever a time to win a growler of The Bishop’s Indulgence this is it (if you can get to the Ale House before the snow comes)! I must confess (no pun intended), I think that The Bishop will be keeping me company over the weekend and probably the Scottish as well (mmm, The Scottish Bishop, that could be an interesting blend!) Anyway, Nick wins the growler with his guess of 30. There were actually 25 beans in the Bishop’s Indulgence. Ten were used in the brew, ten in the conditioning tank and five in the casks. Congratulations Nick.
Next on the beer release horizon is the Strongman Pale Ale which will make it’s debut on tap at The Pratt Street Ale House on Tuesday. You may remember from an earlier post that I’ve discussed the type and amount of hops that went into brewing this 8% a.b.v. English Pale Ale. As you may also know, throughout my brewing career I have never given an indication of the I.B.U. value of any beer I’ve produced, but this is about to change. I hasten to add there is no special reason for announcing I.B.U. values other than the fact that Whitelabs are running a special deal on beer analysis this month so I thought it’d be sorta cool to find out a bit about a couple of my beers. I’ve got to say I’m more interested in getting a lab analysis of specific gravities and a.b.v. but I.B.U.’s are included so what-the-heck, why not? Obviously then the question will be this…. what is the I.B.U. value of the Strongman Pale Ale? The winner will get a growler of the Strongman and a souvenir Oliver pint glass with which to drink it. As usual please post your answers via the comment section below. The competition will close next Friday but it may take a while to announce the winner as obviously I have to send the samples of to Whitelabs in San Diego and then wait for the results so your patience is appreciated.
By-the-way, I’ve finally set up the Brewery facebook page (Oliver Ales), please check it out and if you’ve got any photographs from past events/festivals, please feel free to post them.
I’ve just filled a Beaujolais -Nouveau cask with 3 Lions. It leaked a lot when prepping it but as the wood absorbs liquid it expands and the more major leaks have stopped. Hopefully it will seal completely soon, fingers crossed. If all goes well it’ll be sitting in the cask room for a couple of months and will then go out to Bruce at the wonderful Metropolitan Coffee House & Wine Bar. I’ll keep you posted.
At last, England and France in perfect harmony!
cheers
Steve
End of week round up
Friday, January 22nd, 2010
Firstly, no Friday Question this week as I’m letting last weeks question for the bottle of Tactical Nuclear Penguin run until next Friday. It’s something of a relief actually as it’s becoming quite a challenge to come up with a question and prize every week!
I’m getting ready to move the Strongman Pale Ale out of FV and into conditioning tank. I’ve just weighed out hops for dry hopping the tank which I think will add an extra dimension to this ale (the “dimension” of aroma!!….I think my former Physics and Biochemistry professors might have something to say about that!) We’ll be doing a couple of casks which will be dry hopped with Maryland grown Chinook, hand picked and air dried in Frederick County, in contrast to the Kent Goldings which I’m using in the conditioning tank. I’d like to do more casks of this but we used so much cooperage on the Dark Horse yesterday that we don’t have any more available at this time. I’m praying that we get some empty firkins returned next week so I can fill them with the Biere de Garde. Speaking of which, that fermentation is being crash cooled at the moment. The Belgian Ale Yeast strain behaved very differently from my English Ringwood, fermenting well at a lower temperature than I am normally used to and with little yeast head accumulation, almost like a lager yeast. I had to battle to keep the fermentation below 70F whereas I’m normally trying to keep it above 72F! We’re expecting a grain delivery today so a second batch of Scottish Ale is on the schedule for Tuesday.
Have a great weekend.
Cheers
Steve