Ommegang Brewery Hennepin Beer Lovers Guide

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Ommegang Brewery Hennepin | Beer Lover’s Guide

Identifying itself as a ‘Belgian Saison’ I realized I did not cover this in my Styles and Types post! Here is a quick lesson:

Saison has a French-Belgium origin defining a pale ale which generally classifies approx 7% beers. They normally include highly carbonated characteristics with fruity and spicy notes. A saison beer started as 3-3.5% brewed in summertime by farmers and grew to 4.5-6.5% in the early 20th century before it was eventually commercialized. The average standard beer is brewed between 18-24 degrees celsius (or 64-75 degrees fahrenhiet), while saison beers are fermented better between 29-35 celsius (or 84-95 fahrenhiet).

Although continuing on topic, this beer was a complete shot in the dark as I went through the imported beer aisle opposed to the domesticated and more well-known aisle. Brewed in New York, USA, I was intrigued to find a beer in the presentation of a two-six bottle(standard bottle known for containing vodka or whiskey), then again intrigued to see this beer to be 7.7%; which almost qualifies as a strong-beer. The product is well presented in nice packaging and has an affordable price of 9.07$(CAD) each.

As I opened this bottle, it had a cork-top as if it was champagne, and I poured it into the glass revealing it had a cloudy, golden appearance and smelt stronger, leaving behind citrus notes. good beer The head was large and long lasting which morphed into a beehive-looking effect once the carbonation took place and the head dissapated.

This beer’s profile was surprising to me as I had a concept of most Americans prefering light beer due to the amount of comments on how strong Canadian beer tasted to them.

The taste of this beer is spicier and slightly drier but results in a pleasant taste, similar to a wine or champagne; truly enjoyable. Being well-balanced, I agree with the description on the bottle that this beer would be paired well with asain cuisine, seafood or even spicy barbeque food. The notes in this beer include but are not limited to coriander and ginger, which creates a rustic flavour, but I would have to disagree with the ‘crisp’ finish. The flavour in my mouth seems to be longer-lasting and slightly dry, but still continues to be extremely nice. The Ommegang Brewery does note that this beer should be served in a stemmed narrow goblet so it doesn’t get warmer as you hold it with your fingers.

In conclusion, this beer’s complex flavour profile and easy drinking style has me thinking that I would indefinately buy again and again for any occasion. Another reason I am truly grateful to be learning and trying new beers throughout this process. Thank you for the interest and please follow or like for next week’s post!

– Chelsea xoxo

https://web.archive.org/web/http://amateurbeerlover.com/2014/12/16/ommegang-brewery-hennepin/
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RYAN D

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RYAN D1054 Law Street – San Diego CA, 92109(858) 254-9453 – rezinas1@netscape.net http://web.csuchico.edu/~rezinasr/resume.html·
Excellent
communication and organizational skills·
Experience
in web site production·
Attention
to detail and the ability to prioritize in a fast paced environment·
Capacity
to deal with situations requiring immediate resolution·
Developed and demonstrated strong interpersonal
skills through interacting with peopleRestaurant ManagerHigh Tide Café – Pacific Beach, CA November, 2001
to March, 2002Assisted in the transfer and
training of new staff and management.
Responsibilities involved the delegation and transfer of all restaurant
functions from the Firehouse Beach Café to the new establishment, The High Tide
Café.

Restaurant ManagerFirehouse Beach Café – Pacific Beach, CA August, 2001 to
November, 2001Served as the general manager of
the restaurant. Responsibilities involve
all purchasing and inventory activity of the perishables, dry storage goods,
bar items and alcohol for both the upstairs and the downstairs bars; the
counting of to host and bar drawers, the daily deposit, and keeping the books;
daily meetings with our distributors- price checking, ordering quality items,
and checking deliveries; keeping the daily, smooth flow of operations; updating
the night MOD of changes and adjustments in scheduling,, specials, and new
promotions; and keeping up the bottom
line

Restaurant Supervisor                                         January
2001 to August, 2001Radisson Hotel – Sacramento, CATrained in areas of Restaurant and hotel
management. Involved in scheduling the
restaurant staff in accordance with weekly forecasts. Acting hotel Manager on duty three to five nights per week. Responsible for change throughout the hotel
and for being cognizant of the hotel’s occupancy and letting the employees go
in each department as the flow of people subsided.Games Dealer                                   July 1998 to PresentHarrah’s Gaming Club – South Lake Tahoe, NVTrained in areas of casino
gaming and customer satisfaction. Demonstrated well-grounded skills with
conflict management and dispute resolution. beer for life Accountable for the accuracy and
handling of over $100,000 per eight-hour shift. Responsible to answer guests’
general and specific questions involving the gaming and resort enterprise. House Chef                             Dec. 1997 to Dec. 1999Alpha Gamma Delta Sorority and Pi
Beta Phi Sorority – Chico, CA          Planned
and prepared dinner five nights a week for twenty girls. Created unique meals
and implemented cost saving methods of cooking nutritious and low-fat entrees.
Responsible to budget and reconcile weekly spending. Education and
Computer Skills |California State University, ChicoMajor: Bachelor of Science, Recreation
Administration. Focus: Resort
Management (May 2001)Minor: Business Administration (May 2001)Computer Skills:I am very adept with
computers and their software and can easily adapt to any computer system.Proficient in Windows,
Microsoft Office, Internet Navigation, and Web Site Production (HTML)Volunteer:
Highway 99 Cleanup (1997 – 2000)Volunteer:
Sierra Sunrise Retirement Home (1997 – 2000)Activities and Affiliations |Theta Chi Fraternity (1997
– Present)Sierra College Alpine Ski
Team (1994-1996)Sierra College Swim and Dive
Team (1994-1996)

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Intro to Styles and Types Beer Lovers Guide

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Intro to Styles and Types

This may be a boring segment to the average beer consumer but you’re favorite beer has a lot more to it than just the 13$ for an 8-pack of ‘lower-class’ beverage(CAD). As short and sweet as I try to make this reference blog, some reviews will absolutely be linked to these descriptions of types and styles.

I learned majority of these terminologies from http://www.thebeerstore.ca/beer-101-beer-types if you would prefer a more in-depth look at it all.

We’ll start with beer types!

Ales:

– Fuller bodied

– Fruity to spicey range

– Rich gold to reddish amber colour

– Individual tastes

– 30% of all beer sold in Canada, eh

Lagers:

– German origination meaning ‘to store’

– Stored for several months near freezing temperatures

– High carbonation

– Medium to high hop flavour

– Ranges from sweet to bitter

– Also ranges from pale to black

Malts:

– Generally dark and sweeter

– Tastes of caramel. toffee and nuts

– Ranges from light to full bodied

Stouts & Porters:

– Porter is dark and almost black, ranging from fruity to dry

– Stout is not as sweet with a rich, creamy blendd made from barley with coffee characteristics

And next is beer styles…

Amber:

– Full bodied with malt aromas

– Ale or lager

Blonde:

– Very pale and clear with a crisp, dry taste

– Low to medium bitterness and slightly sweet

Brown:

– Dark amber to brown colour with anywhere from caramel to citrus to nutty taste depending on brewing

Cream:

– Mild and sweet taste while being a golden ale style

Dark:

– British origins with a robust, medium brown colour

– Produced with hops, yeast or malts

Fruit:

– Mostly ales with low bitterness

Golden:

– UK origins with citrus and vanilla notes

– Spicy on occasion

Honey:

– Full bodied with a creamy texture

– Slightly sweet tastes and caramel hints

India Pale Ale:

– England origin with extra hops taken to English troops in India

Light:

– Mild flavour with lower alcohol content and fewer calories

Lime:

– Generally light flavour

– Lime taste that ranges from subtle to strong

Pale:

– Fruity and robust originating in England

– Copper coloured

Pilsner:

– Produced from neutral and hard water with a golden colour

– Dry and crisp with bitter distinctive hops

Red:

– Red to light brown colour

– Moderate to heavy flavour with caramel and hops

Strong:

– Any beer over the alcohol percentage of 7%

– Darker in colour as in almost black

Wheat:

– Light and easy to drink with little after taste and slight spice

– Soft and coudy appearance

I decided on making a seperate section on one of the main ingredient of beer. good beer Hops. They are produced almost everywhere in the world to create different variations and tastes. In beer, it is the female part of the plant and imparts a bitter, tangy flavour. It can also be include in non-alcoholic beverages such as herbal medications and soft drinks that treats anxiety, restlessness and insomnia.

As this post may not be as interesting, please follow and stay tuned for the next post that will officially be on a specific beer!

Thank you, stay tuned

Chelsea xo

https://web.archive.org/web/http://amateurbeerlover.com/2014/11/25/intro-to-styles-and-types/
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Shock Top Raspberry White is Owned by Who Beer Lovers Guide

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Shock Top Raspberry White is Owned by Who?

Identifying as a Belgain-Style Wheat Ale, drinking this product was personally disappointing compared to the original Belgian White. I tried this beer by purchasing yet another variety pack of 12, at approx $22. There were 3 different kinds included such as the original, Belgian White, Raspberry White and Lemon Shandy for the summer seasonal pack. Included in the fall seasonal pack was a Pumpkin Spice which thankfully replaced the Lemon Shandy. At 5.2%, Shock Top prides itself on being unfiltered with hand-picked hops offered almost everywhere you go. Upon opening this beer, a strong artifical aroma of raspberry was present and tasting it was sweeter than average beer; a quality in which I strongly dislike. Raspberry Wheat has a light to golden color, seems lighter in body, still finishes clean and reminds me of a great summer beer. Suitable drinkers would include college school girls, sangria sippin’ lovers, or even the average foreman who enjoys a cold fruity beer after a long day!

After futher digging, I discovered this beer is actually owned by Canada’s largest brewery, Labatt, which is a part of Anheuser-Busch, which runs ownership of Budweiser, Michelob, Shock Top, Busch, Rolling Rock and more. beer drinker Seems strange as this beer identifies itself as an American microbrewery? Out of a large surveyed group of people, 75% believed Shock Top was a smaller more unique company, which didn’t have a large fan base. They were wrong. In 2015, Labatt plans on spending 2.7 million dollars on marketing Shock Top as a craft beer to those looking for a less popular drink choice. By no means does this hinder the taste of the product, but the actual brand damages itself by blatantly lying to the consumer just for an attempt to cash in on the hipsters of breweries who enjoy real craft beer. An amateur as myself could not tell immediately as my experience is still low but I do prefer smaller breweries over mainstream brands as they are less marketed and have better value for their cost.

That is all for this post, I hope you enjoyed. Stay tuned for the next post!

– Chelsea xo

https://web.archive.org/web/http://amateurbeerlover.com/2014/12/02/shock-top-raspberry-white-is-owned-by-who/
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Rickards Dark Beer Lovers Guide

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Rickard’s Dark | Beer Lover’s Guide

This post is my amateur review on the Rickard’s Dark which identifies as an English-Style Porter made from Molson in Canada. My usual preference for the past years has been Keystone Reds, Budweiser or Molson Canadian. I went through a phase of purchasing variety packs, which comes in cases of 12 and averages approx $22-28(CAD). It was great as I wanted to try something new, although didn’t want to commit to one style or type as I was overwhelmed with the amount of variety that is out there. In this particular pack that I purchased, it had included Rickard’s Blonde, Rickard’s White, Rickard’s Red and finally, Rickard’s Dark. Every time I opened the mini-bar fridge I found myself leaning towards this beer over the others. I found it strange as this beer is slightly thicker and stronger than the average lager in which I am accustomed to.

The tastes within this beer literally made me feel as if I was hunting in the woods with a well-groomed man. You need to love the taste of beer to like this one as it has an even more robust taste than it’s Rickard’s Red counterparts. beer lover

At 4.8% alcohol content, it has woodsy to smokey notes, with a dash of maple syrup and wouldn’t fit the palette of those who enjoy a light beer. This beer for myself wouldn’t be suitable to go out and party, I’d prefer to just have one or two as it has 11 grams of carbs in one 341ml bottle.

I personally would recommed this product to others who enjoy the taste of beer thoroughly! If you have any beers you would like me to review or try, please dont be afraid to comment and follow for the response!

Thank you for the interest, good night from Canada xo

https://web.archive.org/web/http://amateurbeerlover.com/2014/11/26/rickards-dark/
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Beer Lovers Guide An Amatuers Review on Any and All Beer

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Beer Lover’s Guide | An Amatuer’s Review on Any and All Beer

For the first time, Hello!

As a younger female from a long line of family alcoholics, you would think that I know what I’m doing but I still have lots to learn about the topic of beer. By opening this blog I hope to expand my knowledge about my favorite drink, then share such intellect with everyone else who may be interested.

I reside in a smaller city in Canada which no one knows about and all liquor/beer is controlled by the government. The legal age to drink is 18(thank god), but the experience is unlimited. Every company looks at beer differently, as different countries have variety of perspective such as product, price and taste preferance. My goal for this blog is to connect with other people, write about something I am genuinely passionate about and expand my palette of ale, lager and malts!

Thank you and stay tuned,

Chelsea xo

Posted inalcohol, food, healthTaggedalcohol, amateur, beer, blog, food, intro, introduction, taste

NEW LIMITED EDITION – GAME OF THRONES BEER!

Not to be confused with the Blonde Ale they released in late March 2013, this beer was named by Facebook fans, in which ‘Valar Morghulis’ translates to ‘All Men Must Die’. As a limited edition added to my liquor commision, presented as a Abbey Dubbel Ale at 8% per 750mL bottle, the staff recommend it highly. I have an enormous amount of friends who praise The Game of Thrones and I have been meaning to buy the seasons. After trying the Ommegang Hennepin, it has been my favorite beer to date so I had to buy this brew – $11.87 per bottle.

After pouring there was a thick head which had quick dissapation and left no lace behind. It appeared to pour as an orange-burnt red, but settled into a maroon, dark brown. The aroma was deep and complex, but with a nice balance; Expect nothing less from Ommegang. To my little nose, I smelled cinnamon or nutmeg and minor molasses or caramel notes. By the time I tasted the brew, I was extremely excited; It had full flavour without being too robust. As always, immaculately balanced and flavourful but then finishing smooth.

I believe I will always be an Ommegang supporter, so my opinion may be biased but the company deserves it as they put out beautiful craft brews. I would absolutely buy this beer again if I were in the mood for a more dark beer, and it surpasses my favorite dark beer which was Rickard’s Red.

For more information on their brews go here: http://www.ommegang.com/

For my last Ommegang review on the Hennepin, go here: http://amateurbeerlover.com/2014/12/16/ommegang-brewery-hennepin/

Posted inalcohol, beer, blog, comment, food, health, Learning, love, writingTaggedalcohol, amateur, beer, blog, game of thrones, Information, intro, ommegang, taste

This beer was another one which seemed familiar but I had little knowledge about. Crafted in 1960 by Guiness in Dublin, Ireland this brew identifies itself as a Golden Pale Lager. The packaging was a tall blue 500mL can which cost just over three dollars each, as it was classified as an import. At 5% abv, I had no predictions as what this beer would taste like!

As I poured this into a glass, there was a thick head which stayed around until it quickly disapated. Then it left a lace around the top of the glass which really did stick around for good. The aroma presented itself as a typical lager, with hoppy hints and smallest amount of malt; Extremely light. Upon tasting this beer, there was apparent hops and it had a similar but lighter taste than a Budweiser.. So basically Bud Light. Specifically made for exportation, this beer for myself is nothing special at all.

I had higher hopes, thinking it would be different but the taste is very plain and more expensive than the beer you can get here for the same taste! I would not pour this down the drain by any means but wouldn’t go out and specifically buy. Maybe next week I’ll be impressed by a good brew!

Until then, follow and comment for a follow back. xoxo

Posted inalcohol, beer, blog, comment, food, grammer, health, Learning, love, post, writingTaggedalcohol, amateur, beer, blog, drink, drunk, food, Hops, Information, intro, introduction, Styles, taste, Types

In an attempt to seperate from the rest, this beer is not posted anywhere as a particular style; Only identifying itself as a Scottish Strong beer. It heavily relies on it’s bright red packaging and highly descriptive words to lure customers. This brand seemed familar but I never became fully aware of what they had to offer or produced. The particular product I purchased was a 500mL tall can which cost less than 4$ CAD and has 6.6% ABV.

Under the brand, Innis & Gunn, there are currently 14 different kinds of types including seasonal and regular brews; not inluding a lager beer. Established in 2003, Innis & Gunn Original is the most popular British beer offered in Canada and the second most popular in Britain.

Aged in oak for 77 days until full maturity, the appearance was a lighter amber and the aroma had a strong smell in which you could differentiate the descriptive words on the can which identified as toffee and vanilla notes. There was a full head which left minimal lace and made a disappearing act fairly quicker than usual.

Upon tasting this brew, there was a light smokey-ness and deeply robust flavour profile. It became only slightly bitter with mild carbonation and ends with a subtle sweeter finish. The appearance is misleading as the taste was similar to a Rickard’s Dark, but still not bad after sipping.

Personally, I dislike this beer as it would never be my first choice. That being said/written, I would also never dump this beer down the drain nor throw it out. I appreciate the craft brew that has been put into this beer and applaude the brand for such success in Canada; But for myself, no thank-you!

Posted inalcohol, beer, blog, comment, food, grammer, health, Learning, love, post, writingTaggedalcohol, amateur, beer, blog, drink, drunk, food, Hops, Information, innis&gunn, intro, introduction, original, personal, taste

There is a world of beer of which people are enthused in learning about but have limited views or avaliability in doing so. Within this page will be an added full reference of terminologies into brewing; which the post ‘Intro to Styles and Types’ should have been included as the first post.

Here is the link:

http://amateurbeerlover.com/2014/11/25/intro-to-styles-and-types/

Hoping to bring you along a personal journey that I am also taking into becoming a Beer Connoisseur, please follow and join me!

Always grateful for the interest, comments and love.

In the import aisle of my MLCC, this beer only stood out by presenting the ‘Limited Release’ tag hanging off the price tag. The slogan being, “Together We Can Do It” on the bottle, as a man holding a black lab cheers onward, presents quite old-fashioned packaging. The brand was created in 1988, and the bottle seems to have stayed true to it’s historic roots; although it doesn’t stand out enough in the aisle to appreciate. beer drinker

Another large two-six resembling bottle of beer, this one I purchased was 650mL for approx $8/bottle and was 6.6% ABV. Only brewed and offered in the winter, I believe this beer changes every year in their stats. Their IBU, AA, ABV, plato & Lovibond are different from other sites which I’m assuming used it referring to a past brew.

2014 identification: 16 degrees Plato; 82 IBU; 81 AA; 14 Lovibond; 6.6% ABV

The description above which identifies the type of brew was new to me as majority well-known companies did not post such information on their beers. The more proud a craft-making brewery is of their product, the more likely they are to post such results on their bottles and/or boxes.

A follow-up post on a new page will be posted on these new terminologies; which the ‘Types and Styles’ post should have been also posted!

Anyways, after pouring this particular beer into the same glass I pour all subjects, I found this brew to be orange in colour with a thin lasting foam and appeared very similar to a Shock Top Belgian White. The aroma is extremely citrus-like and has no chemicals, additives or preservatives.

The taste of this beer was unlike the aroma or presence, being very drinkable but extremely bitter. The after-taste stays with you for a while, which includes that ongoing bitterness in your bite.

Brewed in Oregon, USA, the Yellow Stone IPA pairs well with beef or spicy food. Among the 8 ingredients, posted eveywhere, none include the Falconer Flight Hop which was posted as being one of the 9 ingredients in this brew(possible seasonal inclusion or Canadian preference).

Overall I would drink the ROGUE Yellow Snow IPA again and recommend to others if they enoy a bitter drink, although it would have to compete for my money with the Ommegang Brewery Hennepin(my new favorite and past blog post!!).

As always, comment any beers you’d like me to try and I apologize for the absence last week as I was with family for Christmas!

– Chelsea xoxo

Posted inalcohol, beer, blog, food, health, Learning, post, writingTaggedalcohol, amateur, beer, blog, food, Hops, Information, intro, introduction, rogue, taste

Identifying itself as a ‘Belgian Saison’ I realized I did not cover this in my Styles and Types post! Here is a quick lesson:

As I opened this bottle, it had a cork-top as if it was champagne, and I poured it into the glass revealing it had a cloudy, golden appearance and smelt stronger, leaving behind citrus notes. The head was large and long lasting which morphed into a beehive-looking effect once the carbonation took place and the head dissapated.

This beer’s profile was surprising to me as I had a concept of most Americans prefering light beer due to the amount of comments on how strong Canadian beer tasted to them.

– Chelsea xoxo

Personally this is my first strong beer! Standing in the Liquor Mart, this case of beer was completely overlooked at least 4 times as the box packaging was so boring and unappealing. Upon opening, the bottles were extremely appealing and very satisfyingly designed! Then after pouring, this Calgary-brewed beer appears a medium – dark, caramel color and has a lasting head. I was skeptical and tried this beer last of the 4 varieties included in yet another variety pack; this time created by Big Rock Breweries. I was surprised by the aroma being very mild, after I compared the category of strong beer to being relative to the difference of regular and stronger vodka, or even whiskey. Big Rock Brewery identifies this beer as a Scottish-Style Heavy Ale and is aged in White Oak which does come through in the aroma but only slightly in taste to my amateur palette. The taste was an extremely smooth finish, although it did come off as very smokey due to the peat included in the brewing process. If you are someone who has been trying to quit smoking, try this beer. Opposed to being addicted to puffing on cancer while drinking, just sipping on this brew could keep you sustained until you get off the cigarettes and slip into better health. After having 3 of these 7% beers, it is almost equal to light drinkers consuming 5 beers and approx 4 for the lager drinkers; a good buzz.

The thickness of this beer is a hair thicker than the average Budweiser as it is heartier but unfortunately in Canada, this brew is only available in Alberta, Manitoba and British Columbia. This brew is a great pairing with game meat, hearty beef, strong cheese and not well with snack foods.

As a conclusion, I would absolutely buy this beer again but it does not come near being my favorite, it does however have unique characteristics that could encourage me to crave the certain flavour components included in this fabulous brew.

A huge thank you to everyone in the interest of this post/blog, please comment your favorite beer and it could include ANY beer you love as I am constantly traveling to different provinces and to the states with the opportunity to purchase. I will also be starting another post one day every week on informational brewing insight. Please stay tuned! XO

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Wheat Beers Beer Lovers 101

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Wheat Beers : Beer Lovers 101
Wheat beers are beers that are brewed with both

malted barley and malted wheat, rather than using

just barley. The addition of wheat will lend wheat

beers a lighter flavor and somewhat paler color

than most all barley ales and beers. Wheat beer

is normally top fermented, which is fermentation

with ale yeast.

All types of wheat beers have become very popular

in the last several years, especially in warm

weather. In earlier centuries, the brewing of

wheat beer was illegal in many places, simply

because wheat was too important as both bread and

cereal to waste it with brewing beers.

The two most important varieties of wheat beers

are Belgian and German.

Belgian

Belgian wheat beers are easily the best known,

as they get their name from the suspended wheat

proteins which give it the whitish color. Belgian

white beers often have spices such as coriander

or orange peels added, which help to give them

a hint of fruity flavor.

German

German wheat beer is a well known variation through

the sourthern part of the country. beer lover The German

yeast wheat is a variety in which the yeast isn’t

filtered out. The filtration will take the yeast

out, and also strips wheat proteins which will

make it appear cloudy.

A lot of microbrewers in the United States as

well as Canada that make their own variations of

wheat beer, which is particularly popular in

Portland Oregon, which is considered to be the

beer capital.

In Europe, wheat beer is normally served in special

types of wheat beer glasses. In Belgium they are

normally solid glasses. Other countries will take

half a liter, in which the glasses are normally

tall and slim, tapering slightly towards the

base.

In the United States, wheat beer is normally served

with a slice of lemon.

https://web.archive.org/web/http://beerlovers101.com:80/2011/09/wheat-beers/
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Big Rock Heavy Ale Beer Lovers Guide

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Big Rock Heavy Ale | Beer Lover’s Guide

https://web.archive.org/web/http://amateurbeerlover.com/2014/12/09/big-rock-heavy-ale/
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ROGUE Yellow Snow India Pale Ale Beer Lovers Guide

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ROGUE Yellow Snow India Pale Ale

2014 identification: 16 degrees Plato; 82 IBU; 81 AA; 14 Lovibond; 6.6% ABV

A follow-up post on a new page will be posted on these new terminologies; which the ‘Types and Styles’ post should have been also posted! beer drinker

The taste of this beer was unlike the aroma or presence, being very drinkable but extremely bitter. The after-taste stays with you for a while, which includes that ongoing bitterness in your bite.

As always, comment any beers you’d like me to try and I apologize for the absence last week as I was with family for Christmas!

– Chelsea xoxo

https://web.archive.org/web/http://amateurbeerlover.com/2014/12/30/rogue-yellow-snow-india-pale-ale/
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Home Brewing

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Home BrewingMost
homebrewers start by brewing beerkits. This is the easiest way to brew your own beer and learn the basic procedures involved.
The quality of beer you produce from a beer kit largely depends on the manufacturer, basically you get what you pay for.For further articles and information on this subject please visit http://www.thehomebrewcompany.ieBrewing Equipment Needed25 Litre Fermentation
Vessel Thermometer Plastic
AirlockRubber Bung Trial
Jar Bottle Filling Stick Hydrometer
Bottle Brush Simple
Syphon Beer Paddle Plastic Twin
Lever Capper Crown Caps Gold Bruclean
Cleaner/Steriliser Bottles: If you are bottling your beer the bottles
must be sterilised just prior to bottling. It is recommended that you soak them in sterilizing agent for at least 20 minutes,
rinse them 5 times each and leave to drain.CLEANING / STERILISING / RINSINGAny piece of equipment that comes in contact with your beer must be thoroughly cleaned, sterilised
and rinsed.CleaningAll
equipment must be thoroughly rinsed after cleaning to remove traces of detergent. Traces of detergent in the finished beer
will affect the surface tension and result in poor head retention (i.e. a flat, unattractive pint!).Sterilising Your beer will be very susceptible
to bacterial or yeast infection in the early stages of the brewing procedure. A sterile environment is necessary to produce
a clean healthy tasting beer. Sterilisation of your brewing equipment should be done as close to brewing time as possible.Bruclean Cleaner/Steriliser 400gYou have been
supplied with the above Sterilising agent. Brupaks Bruclean can be used as a hot or cold solution. For general cleaning, mix
5 – 10 grams of Bruclean per litre of hot or cold water.RinsingThe importance of rinsing your sterilised brewing equipment cannot be stressed enough. Any traces
of sterilising solution finding it’s way into your beer may give a TCP taste to your beer, in some cases making your
beer undrinkable.Now that you have cleaned, sterilized and rinsed all
your equipment you are ready to start brewing.HOW TO MAKE UP YOUR BEER
KITSTEP 1Re-hydrate
the yeast.For healthy fermentation it is necessary to re-hydrate your
yeast before adding it to the wort (wort is the name given to beer before fermentation has taken place). You will need to
boil 100ml of water and add it to a jug or large glass. Cover this with foil or a sterilized plate etc. Allow this water to
cool to about 30-35 deg celcius. Cut open the sachet of dry yeast and evenly sprinkle over the surface of the water. Do not
stir or mix. Cover the jug once again and allow the yeast to re-hydrate for 20-30 mins.STEP
2Remove any labels from your beer kit can(s) and place in a pot of boiled
water for 10 mins to soften the extract. Open the cans using a sterilized can opener and pour into your fermenter. Add approximately
2 litres boiling water to the fermenter. It is advised that you first pour this boiling water into the cans to rinse out any
remaining extract and then add to your fermenter.STEP 3Once you have added the boiling water to the fermenter take your paddle and stir the wort to mix it
thoroughly with the boiling water. Next top up the fermenter with cold water to the desired level or recommended level. This
is usually 23 litres. STEP 4Now
you must aerate the wort. Aerating the wort is necessary to introduce oxygen which will help the yeast get off to a good start
and produce a healthy fermentation which will in turn produce a great beer. It is recommended that you stir vigorously with
the paddle for 5 – 10 mins. STEP 5Next you must take a gravity reading with your hydrometer. Taking a gravity reading before and after
fermentation will allow you to calculate the alcohol content of your beer. You can pop the hydrometer directly into the wort
or you can take a sample from the wort and add it your trial jar. Your original gravity/ OG will usually be in the range 1.035
– 1.050. After fermentation your final gravity FG should have dropped to 1.006 – 1.012. Once you have these two
readings you can use the following equation to calculate the % alcohol / Volume of your beer.ABV (Alcohol by Volume) = Gravity Drop/8.06 %eg.
If your SG = 1.045 and your FG = 1.008 calculate % alcohol as follows:ABV
= (45 – 08)/8.06 = 4.59%STEP 6Once
the wort has cooled to a temperature below 30 deg C pitch (add) the yeast and stir well. If the wort is above 30 deg C then
put the lid on the fermenter and leave it for an hour or two to cool. Placing the fermenter in a bath of cold water will accelerate
this process. love beer After you have pitched the yeast leave the fermenter in a room where the temperature is 18 – 26 deg C.
The yeast may become dormant at temperatures below 18 deg C. Unpleasant alcoholic flavours can develop at temperatures above
26 deg C. Keeping the temperature constant will improve the quality of your beer.FERMENTATIONDuring fermentation the yeast you added to the wort will convert the sugar to alcohol. During the
first 12-24 hours of fermentation there will be a lot of activity as large amounts of CO2 gas are produced by the yeast. If
you are using an airlock this will bubble every few seconds. A large head will form on top of the wort. After 3-5 days this yeast head will have subsided and fermentation will have slowed. Leave your beer
sit in primary for 7 – 10 days. The specific gravity of the beer can now be checked, and once you get two stable hydrometer
readings within a 24hr period it can be transferred to a barrel or bottles. The beer can also be put into a secondary fermentation
bin for a period ( 10 – 14 days) to produce a cleaner tasting beer, this also has the advantage of allowing the beer
to clear a little and reduce the sediment in the barrel or bottle.BOTTLINGYou must add sugar to your beer before bottling. This process is called priming. The sugar will kick
off a mini fermentation in each bottle and will carbonate your beer. Sugar can be added directly to the bottle(usually 1 teaspoon
of sugar to each bottle), or you can add sugar to your beer by using a bottling bucket.Ideally
a bottling bucket should be used when priming your beer. You can use your fermenter. The amount of sugar you use depends on
the style of beer you are making, but this amount is usually between 50g – 80g. You can also use different types of
sugar. Many homebrewers recommend using glucose as priming sugar as it has little or no effect on the flavour of your beer.
Glucose is readily available in most pharmacies and supermarkets. Boil the glucose in about 50 ml of water for a few minutes
to dissolve it, cover and let it cool for while. Next pour the glucose solution into your bottling bucket and syphon the beer
in on top of it. You will not need to stir or mix. Please note, that when transferring the beer from one vessel to another
that you must submerge the tube in the beer and fill from the bottom up. This is done to avoid aerating your beer preventing
oxidation.Now it is time to bottle your beer.Method 1: Transfer the beer to each bottle through a piece of tubing attached to the tap of your bottling
bucket. This tube should be long enough to reach the bottom of the bottle.Method
2: Transfer the beer to each bottle using a syphon tube. Your syphon tube should have a small tap to regulate the flow of
beer. A length of tube can be attached to this tap so you can fill each bottle from the bottom up.Method 3: A bottling stick can be used in either of the above methods. The bottling stick has a small
valve on the end which is pressed against the bottom of each bottle to release the flow of beer. When removed from the bottle
the flow of beer will stop. This is by far the most efficient way of bottling your beer. The bottle stick can be attached
directly to the tap of your bottling bucket or to one end of your syphon tube(heat one end of the syphon tube in boiling water
and then stretch it over the bottling stick).Note: To start the flow
of beer through your syphon tube use one of the following two methods. Place a small piece of tubing, approximately 2 inches
long, over the tap on your syphon tube and suck the beer through the tube to start the flow. Remove this piece of tubing at
the last second. This is done to prevent any bacteria from your mouth coming in contact with the beer.Another method is to first fill the syphon tube with water closing the tap and holding your thumb
over the other end to seal in the water. Now quickly submerge the open end in your beer. The water will not flow into your
beer due to the pressure in the tube. Now drain off the water by opening the tap. When the beer replaces the water in the
tube close the tap. Now you are ready to transfer the beer to your bottles or to another vesselFinally cap your bottles and put in storage for conditioning. CONDITIONINGThe beer must be conditioned for a period of time to mature. It is recommended that you condition
your beer for 4 – 6 weeks before drinking. Most brewers will tell you that the longer you leave it the better it will
taste. After bottling you should store the beer in a warm place (18 – 24 deg C) for a week or two so the priming sugars
can ferment and then move the beer to a cooler place such as your shed etc. for the rest of the conditioning period. The beer
will clear and mature better at cooler temperatures.You beer is now ready
to drink. Enjoy!

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