Pomelo Hibiscus Saison

It has been FAR too long since last I posted. Sorry about that,internet!

Beer things have been going on,beer was brewed and consumed,lots of life happend and too much bloody work threw spanners all over the place.

​This brew had been in the planning stages since March.

Now,true to style,I do a write up with only two bottles left. Sorry for the rubbish glassware in the beer shot; I took the pictures at my in-law’s, where all of my good glasses have been broken.

12 litre brew

OG 1.042  FG 1.001  IBUs 36(I like more hops)

35% each Weyermann Pilsner and Vienna malt

10% each table sugar,wheat malt and quick cook oats

30gr Archer whole hops at 60mins and another 20gr at 20 mins.

Yeast; TYB Wallonian Farmhouse

other stuff; 50gr dried Hibiscus flowers steeped at flame out for 15 minutes. Peel of a 2kg Pomelo. 2 Swanson Lacto Plantarum capsules.


Colour; orange/gold with pink/red hue. Would have been crystal clear had it not been shaken up in the car.

​Aroma: yoghurt like tartness,huge Pomelo fruit and peel,wonderful dirty saison yeast character from Wallonian Farmhouse(cannot think of a better way to put it) and a hint of Hibiscus tea. The base beer is still there,but quiet.


Taste; Archer hops come through in a vague hoppy kind of way, paired with the Hibiscus up front,but they give way quite quickly to the Pomelo, which rapidly covers the palate with a special kind of fruit related bitterness,which compliments the hop bitterness,and lingers.

The yeast comes through at every step of the way, but in a way that is harmonious with the other ingredients.

​Brew day went as per usual until the boil. I brought the whole volume to a boil and waited 10 minutes. At this point I took out 4ltr of wort and allowed it to cool to 40c before I sprinkled in the contents of two Swanson Lacto Plantarum capsules. I let this portion of the wort sour for three days.

After three days of souring,the non-hopped piryion was added to the already fermenting 2/3 of the already hopped beer.

Back to the main boil; at flame out I added 50gr of dried Hibiscus flowers,which was going to be 100gr  until I got cold feet.

After 7 days at 21c in the fermentation fridge,the beer was taken out and allowed to come up to 30c.

At day 14 I added the peel of a two kg Pomelo from my father-in-law’s farm. I let ot sit like that for 5 days before bottling.

​Early on I thought that I had gone WAY over the top with the peel and maybe ruined the bloody beer. But after a month in the bottle it is perfect with regards to the Pomelo peel.

This WILL be brewed again, but next time with the original 100gr og flowers I had planned for and I will sour 1/2 of the batch instead of 1/3.

Note; no Lacto was hurt by way of boiling in the production of this beer.

Hopshubbkk.com

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This is one of the newest additions to the small number of homebrew shops now operating in Thailand.
Just think,five years ago,there were none!

There tends to be very little to set one shop apart from the others.
That is until you come to hopshobbkk.com

They have the biggest selection of hops ; 49 kinds of pellet hops,all in 2oz increments, starting at 180Baht, and 2 kinds of plugs.

They offer discounts on multi-packs of dry yeast, of which they have 47 choices from Fermentis,Mangrove Jack’s and LallemandDanstar.

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But the real difference in choice is that you can pre-order liquid yeast from them. They can obtain 49 strains from Wyeast and 29 strains from White Labs, for a flat charge of 690Baht.
They are not the only shop to offer pre-order,but they are THE only shop to offer liquid yeast.

Now,if you do the maths, the price is WAY above that paid by lucky brewers in the US,even in the UK the price hike is not so much.
But I believe these yeasts are sourced in Australia and if you take into acvount the very expensive postage from the relatively close country,it is not all that expensive.
So,over-sized starters and stored yeast are the way to go.

Hopshubbkk do use a site that is difficult to order from,but the staff are super helpful and will reply to email(the same cannot be said for one other site!) as quick as a flash.
Takky,the young lady that I contacted there by email was very good at keeping me up to date with my order status and even introduced me to Udomsak and helped set up my recent beer swap.

I will be giving preferance to this shop for sure.
Thank you very much Takky of hops hub.

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Thai underground craft beer: Udomsak

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This is one of the reasons I was at NamTon’s house bar. I got another two bottles of reason. The Eleventh Fort and Red Truck were just plesant surprises. I had arranged for a beer swap, set up by Takky at HopsHub BKK.

This is Udomsak Saison IPA, 6.5%a

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Colour; deep murky copper,almost light brown, with deep orange shining through like the sun from behind a dense layer of cl

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oud.

Aroma; light citrus fruit,cider,white wine. Maybe Nelson?
Not much else on the nose.
I did not expect much at this point and was about to be
as

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tounded.
Taste; slight smokiness/roast beautifully balanced with citrus and a hint of white grapes.
A little mixed pepper and cinnamon.
There is a little tartness that clings very pleasingly to the palate.
On the out-breath,the smoke/roast returns along with a smidgen of toffee on the palate.
Whilst the body feels quite full and creamy, it is perfectly balanced by the bite from a good level of carbonation  and the smoke.
The finish is quite dry!

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There is a very firm bitterness that,whilst not “in your face”, does coat your gums and cheeks(inside of course).
I had thouth I may be in for more hops,but had no idea as to the age of this bottle and was quite relieved that the yeast character was not covered too much

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As the beer warms,the pepperiness becomes more prominent.
Thank you very much Nitee and great job on this beer.

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I loved this beer right down to the last sip.

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Thai undeground craft beer; Eleventh Fort

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Eleventh Fort IPA
6.4% abv from Samutprakan.
This beer poured with lots of yeast sediment and a bit of trub material.
Lively with a four finger head.

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Colour; old,stained brass/copper,near brown but with hints of orange. Some haze that never cleared.
The head receded to a moussey two and a half fingers with small tighly packed bubbles.

Aroma; resinous hops and toffee,some crystal malt and intense Chinook/Columbus hops(a guess on my part).
Faint cracker-like malt aroma creeps out from behind the hop nose.
As the beer warms,a little diacatyl?

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Taste; medium-full body with some crystal malt sweetness.
Pine,dank and Cascade like taste on the tail end.
A touch of alcohol warmth.
The bitterness is not huge by any stretch of the imagination,but just enough to balance the malt and body.
The bittering charge clings to the palate a little,but the aroma and taste are quite short lived. The flavour of the hops is almost teasing in it’s quick dissapearing act.

I never thought I would see the day that a Thai brewer put out such a good attempt at an IPA,even if it is an illegal underground one.
As far as I know, Eleventh Fort only started up,selling, in 2015 and I eagerly await more from them.

Big thanks go out to NanTon’s house bar in Chiang Mai for this bottle.

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Chiang Mai craftbeer

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This is Chiang Mai Beer’s Red Truck IPA,bought from NamTon’s House bar.
They are kind of one and the same.
This beer weighs in at 5% alcohol,is brewed in Laos by CMB and then imported to Thailand by Mountain Brewer,who are also CMB under a different name.
It is Chiang Mai’s first craftbeer and the brewer could not be more proud. Rightly so!

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Colour: pours deep golden with a one finger head and a little haze.
It seems to be force carbonated. The head dissipates quite quickly,but clings to the glass.

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Aroma: a hint of peach/peach melba yoghurt and lychee.
Reisinous hops,reminding me of Simcoe and Chinook.
A hint of freshly cut grass.

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Taste: very clean,slightly bready,grainy malt backbone.
Nice smooth,yet assertive bitterness,with citrus,peach and a little hop dankness.
Mouthfell is very smooth,with  low-ish carbonation,in the style of an English IPA,rather than a US example.
There is a hint of ginger mid-palate,which is quickly washed from the tongue along with the hops.
The finish is VERY clean, with only a little bitterness clinging to the back of the palate and sides of the tongue.
As the beer warms and I get further down the glass,the ginger and lychee become more prominent and the clarity improves.

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This is a very enjoyable and crushable,lower alcohol IPA, that has a VERY clean fermentation profile(US-05?).
I feel it lacks a little in aroma hops,but only as compared to the flavour.
Well done CMB and NamTon’s House bar.

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First prize

Each year at Nava school of English we have a party to celebrate Christmas and new year.
In the past the beer prizes have been below average,to say the least.
It is not that my boss is stingy,she is tea total and has zero idea about beer.
This year I voulentered myself to do the beer shopping.
And we had a record low amount of teachers attend due to a record high number of visitors from back in the world.

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I was given 12200Baht to buy beer for 7 prizes. The top prize to be 3000Baht of beer.
I mad sure to be the last to draw a number,as the organizer and manager.

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I managed to claim first prise. For the first time in 14 years working here,I managed to snag a good prize.
Thanks to all of the Nava staff and teachers.
Thanks to P’Lek
Happy new year everbody from the family badleebrewed

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Mixed Culture Saison 2

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This beer was brewed a few weeks after Ryeson,as an afterthought. An experiment,if you will.
I had little in the way of expectations to start with and even thought,six weeks in,that it might be undrinkable.
Thank god I was wrong. And boy was I wrong!

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Colour; deep dark golden,hey just before it dries out too much,honey.
Pours with a beautiful two finger head,which heartbreakingly quickly breaks down to a dispersed collection of rafts of head.
Very nearly clear( glass has condensation) with streaming carbonation.

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Aroma: sherbert,musty Bretty aroma,honey,cream,sesame seeds,rotten lemon,squashed watermelon rind and wild fermented scrumpy from an earthenware flagon.
There is a hint of tarragon and the faintest whisper of salted Morello cherries(if they existed).
Old fashioned baby shampoo,wet leather almost dried and sweaty bus seat.

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Taste: sherbert,rockmelon,melted vanilla ice-cream and oatmeal biscuit crumbs.
Cucumber,tarragon and parstley,grapefruit juice watered down with melted ice,banana skin that still has a hint of green.
Honey and lemon peel.
Chiang Mai zoo.
Upon burping,steak and kidney pie,even though I have not eaten it in over six months.
I also get some sherry mixed with cough lozenges.
The finish on this beer is very crisp and very dry,leaving the tongue tingling.
There is a hint of acidity that does not carry too many of it’s own flavour compounds.
The finish is very smooth.

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This beer was pitched with a mix of Belle Saison,Wallonian Farmhouse,Lacto Brevis and Mariage Parfait dregs propped up.
Pitching temperature was 18c and it was allowed to free rise until it stopped at 29c.
I bottled at three months and waited two more months to taste.

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Pretty much none of the base malt comes through,which was mostly Munich and it has the wonderful dry finish I had so hoped for in Ryeson.
As the beer warms,so the acidity shines a little more and there is a hint of tea.

Recipe:
5litre batch
90% Weyermann Munich
5% wheat malt
5% cane sugar
OG: 1.063
FG: 1.000
Mashed at 66 for 75 minutes.
18 IBU total from 5gr additions of Herkules at 60 & 20.

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