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The beer geek is brewing up a lot of knowledge for everyone in the form of three blogs -- one for each of the essentials: beer, travel, and opinion.

Tuesday, April 12, 2011

Clarification on the Rating System

At this point, you are likely wondering what the rating system I implemented on the "Survey of Wisconsin Breweries" post is really based on. So it is time to clarify.

The stars were given on the basis of overall experience: the beer, the tour, and the brewery itself. In realizing that I was just rating on the overall experience, I also realized that I should probably break it down based on each of these three aforementioned components to give a better take-away message. Thus, I am now doing that for the breweries in that post, and will continue to do it for all other breweries I write about.

I. Stevens Point: Toured August 28, 2010

Beer (★★★) - They brew some pretty great beers (like the 2012), while others are just okay (like their lager). 
Tour () - I am not going to hate on anyone that got a little too drunk the night before and can't be the utmost functional human being (that is, our tour guide). However, if your job is to tell people about a product your company is trying to sell, you need to get your shit together before coming to work, and most definitely not take out your hangover angst onto your tour group. 
Brewery (★★) - With recent renovations, the place wasn't too shabby looking. 

II. Leinenkugel: Toured August 28, 2010 

Beer (★.5) - I don't think there's really anything that special about Leinenkugel beer. It's sad that sometimes people associate this with Wisconsin beer, because it's not a really good representation. The only beer of theirs I can confidently say I enjoy is Creamy Dark. 
Tour (★.5) - The tour guide was very friendly but the tour felt too fake. As I earlier mentioned, it felt more like Disneyland than a brewery tour. 
Brewery (★★★★) - It was a massive brewery, and all of it that I saw was sparkling clean. There were some parts of the brewery they didn't allow for us to venture into, so I can't speak for that, but I will give the place a thumbs up for all their employees' hard work. 

III. Sand Creek: Toured August 28, 2010 

Beer (★★★★) - Delicious! Love their hard lemonade (it's a B+ on BeerAdvocate). More people need to know of these beers and more places in Wisconsin need to have them. 
Tour (★★★★.5) - Amazingly informative and fun. The fact that it was just my friend and I getting a tour from a somewhat intoxicated tour guide probably helped the cause a lot. 
Brewery (★) - It's pretty much a hole in wall, which I actually kind of enjoyed. So this isn't necessarily a bad thing. 

IV. Minhas: Toured August 29, 2010 

Beer (★) - It's basic, cheap beer. 
Tour (★★★) - The tour guide was very accommodating, despite our somewhat late arrival. 
Brewery (★★★) - Owned by 20-something year olds, which is pretty neat. The place is massive and the brewery art museum is a great homage. 

V. Capital: Toured September 10, 2010 

Beer (★★★) - I really am not a huge fan of Capital beer. It's not bad, but it's not great. Perhaps their best in my opinion is their Oktoberfest. I also enjoy their Supper Club -- it's a true-to-heart Wisconsin beer. 
Tour (★★) - Not bad but not all that memorable. 
Brewery (★★★) - Their beer garden is a great place to hang out when it's warm.  

VI. Granite City: Toured November 5, 2010 

Beer (★★) - Best thing is their two-pull. Their selection, however, is very limited. 
Tour (★★) - They don't really have tours so it was nice of the manager to show us the tanks. 
Brewery (★) - The Madison location isn't much of a brewery, just a couple fermentation tanks. 

VII. Lakefront: Toured December 21, 2010 

Beer (★★) - Meh. 
Tour (★★) - Meh. 
Brewery (★★) - Meh. Sorry, but that's really just how I felt about the entire experience. 

VIII. New Glarus: Toured March 11, 2011 

Beer (★★★★★) - Who in their right mind can't find a New Glarus beer they like? Moreover, this is the beer that everyone outside Wisconsin comes to Wisconsin for. In fact, I traded a 6 pack of Spotted Cow for a 12 pack of champagne bottles of Brooklyn Brewery's 1 and 2 beers; that's just how much everyone knows and loves New Glarus in the beer world. 
Tour (★★★★★) - I feel like five stars just isn't enough for this.
Brewery (★★★★★) - Everyone that works there, including the owners, is super friendly, down to earth, and willing to talk to anyone's heart's content-- even mine. Everyone knows the message they want to get across with their beer. And everyone works hard to brew the best beer and keep the brewery pristine so that all their consumers can have the best experience possible. 

Solidarity IPA - Stats Released!


I'm finally releasing the stats of the IPA that a lot of you have tasted and enjoyed. I have dubbed it the Solidarity IPA in honor of the events that surrounded the brewing of the beer.

There's approximately just over a gallon left so if you're still interested in trying it, let me know this week! Otherwise, feel free to venture to make it yourself:

Hops:
I. Warrior
- Form: Pellet
- Amount: 2 oz.
- Alpha acid: 17.2%
- Flavor profile: Bitter
II. Simco
- Form: Leaf
- Amount: 1 oz.
- Alpha acid: 14.1%
- Flavor profile: Piney
III. Amarillo
- Form: Leaf
- Amount: 2 oz.
- Alpha acid: 10.8%
- Flavor profile: Citrusy

Fermentables:
0.25 lbs Briess Caramel 20 L
0.75 lbs Briess Caramel 60  L
~13 lbs. Pale Liquid Extract

Yeast:
2 packets of 1332 Northwest Ale
- Produces a malty and mildly fruity ale with good depth and complexity
- Tolerance of ~10% ABV
- 67 to 71% efficient

Procedure:
1.    Filled grain sock with Crystal grains
2.    Brought 2 gallons water to 150 degrees Fahrenheit
3.    Steeped grains for 20 minutes
4.    Removed grain bag and brought water to a boil
5.    Once boil began, removed pot from flame and stirred in all the malt (~13 lbs.), then returned to flame
6.    Followed the hop schedule:
Start: 1 oz Warrior
20 minutes in: Another 1 oz Warrior
30 minutes in: 0.5 oz Simcoe and 0.5 oz Amarillo
40 minutes in: 0.5 oz Simcoe and 0.5 oz Amarillo
50 minutes in: 1 oz Amarillo and 1 teaspoon Irish Moss (for clarity)
60 minutes in: DONE
7.    Removed from heat and immediately placed in an ice bath/wort chiller, brought down to 70 degrees Fahrenheit
8.    Transferred to carboy and pitched yeast
9.    Added fresh water to wort to bring it up to 5 gallons
10.    Fermented for 14 days in first carboy
11.   Transferred to second carboy for 7 days
12.   Carbonated for 3 days via forced carbonation inside a 5 gallon Cornelius keg

Final Stats:
ABV = 10.5%
IBUs = 97
Calories (but who really cares?) = 332 per 12 oz.