Festival of Dark Arts: A Carnival of Stout

Festival of Dark Arts/Stout Month

- Ft. George Brewery, Astoria

The Back-story:

            It had better be just as good next year, because I’m putting a lot more effort into planning and preparing for the next trip. I’ve decided that this was the most enjoyable event I’ve been to in the last year – combining great Beer, music, art, and atmosphere.

            I almost didn’t go, for the second time.I didn't make it last year. This year it crept up on me and I had less than a week to prepare… and no one in town for the young’un to stay with. We made arrangements at a local campground anyway and figured we’d at least drop in at the festival so we just wouldn’t miss it entirely. As it turns out, the folks were out at the coast that weekend and offered to swing through and take in the boy for the night. So we ended up free and clear to just hang out at the brewery all evening.

The Evening Begins:

            We started off first with dinner at the Wet Dog Café (Astoria Brewing) and had some great food and tasty Beer (Strong Ale and Badass Stout).

Hanging out in the brewery

            After that we walked to the brewery, bought our glasses, tokens, and swag, and then took the extras back to stash in the car. We hurried back to Ft. George with our glasses, tokens, and map... but where to start?

            There were several sampling tables setup throughout the Ft. George campus and anywhere from 4-8 selections at each one, as well as at the bars. All the people working the tables were friendly and helpful and the place was not crowded at all (except when the band was playing in the Pub).

Entertainment Highlights:

         

            In the Brewery proper were works by painters and glassblowers and tattoo artists ready to do their thing to you right then and there. You could hang out with your Beer and gaze upon the long row of barrel-aging Beers or hob-nob with brewers and bloggers.

Girls in Black Leather w/ Fire

Taunting the Fire Dancers

            In the courtyard between the Brewery and the Pub you could hear the ringing of hammer on iron as a craftsman worked at his forge and occasionally taunted the fire dancers about braving some real heat. The dancers were entertaining and what good is a night festival anyway without swirling pyrotechnics, right?

Live Arts

Painting and Sculpture

            In the Gallery you could catch the live painting up for auction, enjoy several works of art with Ravens, Owls, and/or Glass, or gather around for various audio/visual presentations and belly-dancing. I was most interested in catching the Soriah performance. I’d had the opportunity to meet Tuvan-trained Throat Singer Enrique Ugalde several years ago when I was spinning at Hive but had never been to one of his shows. I was not disappointed.

Soriah

The Builders & The Butchers

            In the Pub we caught a band that My partner has already been in love with for a couple of years now, and I had become a fan of. The Builders and The Butchers, an alt-country (i.e. more traditional and less pop-music sounding country) band, closed out the evening sounding really good.

The Beer:

Ok. Finally. Here’s the really good part. 40 Stouts. Here is our List of what we tried in no particular order – with maybe a brief description or an emotional blurt!

            Ft. George Polish’s Black Walnut Stout – Solid, they should age this one in Bourbon Barrels! (6.4%)

            Ft. George Meeker’s Mark – Aged in Maker’s Mark Barrels. Good Stuff. (8%)

Th Rye Whiskey Barrel Aged Cavatica I am drinking Now

            Ft. George Rye Whiskey Barrel Aged Cavatica – Aged in Heaven Hills Rye Whiskey barrels! (I’m drinking some right this minute… mmmmm.) (9.2%)

            Ft. George Coffee Girl – Coffee Stout. (8.7%)

            Bear Republic Old Baba Yaga Spiced – Fuck, good! Spent our last tokens on more of this! (11.5%)

            Laurelwood Barrel Aged Moose & Squirrel – One up on the regular stuff.

            Boneyard Bourbon Barrel Suge Knight – Big, Black, Gnarly was an apt description. (14%)

            Elysian Omen – Belgian Raspberry Stout (7.2%)

            Ft. George Three Wisemen – aged in three separate barrels: Wild Turkey, Appleton’s Rum, and Cazadores Tequila. (9.9%)

            Portland U-Brew Tiger Blood – Belgian style stout (8.8%)

            Ninkasi Bourbon Barrel Aged Oatis –  Yum. (9%)

            Ft. George Squashed Stout – rich and squashy (6.7%)

            Hopworks Army of Darkness – The bourbon taste really glows on this one (11.1%)

            Ft.George Kentucky Girl – “Coffee Girl” aged in Four Roses Bourbon Barrels. (9.2%)

            Ft. George Viva La Stout – Mexican Chocolate Spice Stout (7.6%)

            Burnside Red Light District – if you read my post about the 2012 Fruit Beer Festival you already know I (we) loves this one! Belgian Chocolate, Strawberries, and Rum Barrel Aging! (11%)

           

            I wanted to do the Block 15 Super Nebula and the Stone 2008 Bourbon IRS but they were out by the time we got to them. I had already sampled the Astoria Brewing Badass Stout (8%) at their own facility prior.

            I know that wasn’t a list of 40 stouts, but there are many that I have already had the pleasure of drinking before and I wanted to focus on new, rare, or just really fucking good.

The Wrap-up:

            I was a fan of Ft. George from the first 1811 Lager. When I got to try the Cavatica I was sold-in-full. After my first trip to the brewery and the Bourbon Cavatica… well, anyway, you see I am biased, right? But this combination of local arts, dark themes, and top-notch stouts is beautiful. This was a gathering of elements that scratched so many of my itches I felt like a giddy puppy in the center of a gaggle of enthusiastic schoolgirls (take that however you wish)!

            This goes to the top of my list of annual events that I will make every effort not to miss. I invite you to join me next time, we’ll be spending the whole day there.

Cheers!

The Quest: Beer Mac & Cheese Glory

If you do not like Mac & Cheese (or Farfalle, Rigatoni, Shells, whatever... ) you can just stop reading this now. (because you just won't get it... sorry.)

Who does not like Mac & Cheese, anyway?

So, sure, people make gourmet versions of simple comfort foods all the time and adding Beer to the recipe is no big new thing... we are in agreement there, friend. But a Mac & Cheese made with Beer! Come on, that is always something to get excited about! And so far the best one I have ever eaten is Bridgeport's Kingpin Mac 'N Cheese at their Hawthorne Alehouse. It was simple: Macaroni, Cheese, Kingpin Double Red Ale (you know I'm a fan of this one), and a topping of Crumbled Kettle Chips; De-fucking-lightfully Tasty - creamy, with a subtle maltiness, and perfectly satisfying.

Of course I wanted to have something like this at home so I started experimenting with creamy Mac & Cheese recipes. I discovered that a solid Roux was the key. The first one I made was too thick however and I started using more cheese and less flour... it's gonna clog yr arteries either way, so might as well just make it better, eh?

There is no hard and fast recipe for this thing that I do, but I do follow a set of guidelines that doesn't change much, and if you are interested, here it is:

Roux: 5 Tbsp Butter (melt over low-to med. heat)
          5 Tbsp Flour (mix with other dry seasonings, whisk in when butter is melted, at med. heat)
          1 tsp Mushi Curry (or less, if using Cheese with strong, unique flavors like herb cheeses or such.)

          Pinch of Nutmeg
          4 cups of Milk (whisk in evenly after flour mix)
          1 cup of Beer (whisk in after milk, bring it all to a boil, then let simmer for 10-15 min to let thicken a bit, then turn off heat)
          18 oz of Cheese (Any ratio you wish) Yeah, I know that is a lot of cheese, what of it?
          (stir in until melted)
      
Pasta: Water (I never measure this, honestly, I just fill a Large Pot about half-full of water.
          1 1/2 cups of Beer (same source) (add to water and boil, Be ready to scoop a lot of foam)
          16 oz of pasta (cook to desired tenderness, but you knew this already, right?)
      
Topping: 4 oz Kettle Chips (Unsalted, or any Salt and/or Pepper variety)
              8 Strips of Bacon (I use Veggie Bacon, you can use whatever you want)

Why bake it, you could just dig in now!

              (Crush it all together in a baggie and set aside in a bowl, sprinkle onto mixed Mac & Cheese before covering baking dishes and putting in the oven.)

Bake for, what, maybe 15-20 minutes at 350-375 degrees? Sure, why not?

Let sit for 5 min. or so and then dig in. And that is it. 

I have used both Red Ale (Ninkasi Believer and Bridgeport Kingpin are excellent) and Wheat Ale in the sauce as well and both are good. The Red adds more of a malty bite than the wheat ale. Next time I think I'm going to use a strong, flavorful stout and see how it compares.

Tillamook Medium Cheddar usually forms the backbone of these recipes, but I include at least two or three specialty cheeses each time. Smoky and tangy cheeses are particularly excellent for this kind of dish. Gruyere, Gouda, English Cheddar, Swiss, Stilton, Whatever... I usually don't use Blues because of my unfortunate reaction to such things. But I think the key elements here are Bite, Depth of Character, and Flavor Compatibility. My ideal mix would be a well-aged English Cheddar, a Smoked Gouda, and Gruyere in even amounts , with cheddar making up whatever balance may be necessary.

The Curry adds a lot of flavor beyond just regular cayenne and/or mustard powder, and if you want to dial it back it is all good. It can really stand out against the Cheese. Make a judgement call... but the curry is terrific against a cheddar, gruyere, smoked/sharp cheese combo.

 How does it Pair up with Beer? Other than the obvious choice of "whatever Beer went into the recipe" I think it goes well with a darker, malty Beer that isn't too rich or high alcohol and without too much hoppiness... the Beer should compliment, not contrast with the Mac & Cheese. Of course, this is just my opinion... I am no culinary expert. I am, at the end of the meal, just a well-fed and satisfied lover of Beer and Mac & Cheese. MMmmm.

Cheers!

I Love The Fall (Autumn, That Is… Leaves, Rain, Pumpkins, and BEER!)

‘Tis the season for Rich, Malty Beer with various Spices and Vegetables in the foreground instead of a reliance on an Abundance of Bitter Hops, yes? Now that the Rain and the Cold Winds and the Turning Leaves are dominating the landscape everybody is ready to embrace the Beers of the Dark Seasons. Last year I whined about the lack of Fall Seasonals appearing on the shelves in a timely manner though this year they were hitting the shelves before Summer was even over. But I am not complaining about it… these are some of my favorite styles of Beer and I wish they were available year-round. Hell, I even have a 6’pk of Bridgeport’s Ebenezer in the fridge already! (probably my favorite Yule-season Ale)

That is a Great line-up for sharing! (consumed right to left)

Any time of year is good for a Good Beer.

I’ve already enjoyed a lot of Pumking (Southern Tier) and Night Owl (Elysian), as well as a lot of other Elysian Pumpkin Ales Like Dark o’ The Moon and The Great Pumpkin. The Best Elysian I’ve had is without a doubt the 9^th Beer in their "Beers of the Apocalypse" Series… Blight Pumpkin Ale. Both my partner and I were amazed and delighted by this offering… the Cinnamon is the key to this intense pumpkin ale, but while it dances all over your tongue it still does not overpower the Beer. Mighty Tasty.

Heater Allen = Great Lagers

I was disappointed (I mean wish I hadn't bothered, really) in the inexpensive KBC Pumpkin available at Trader Joes this year, though. Last year it was a decent ale for the price, but this year it is too sweet and watery for my tastes. The Boatswain Chocolate Stout however, while a cheap Beer at $1.99 for a 22oz bottle, has a solid flavor that doesn’t go wrong. So... as always, its hit or miss for the TJ's exclusives.

Did you know? Smoked Beers are also wonderful this time of year! (Because I love them!) Alaskan Smoked Porter, as you should already know, is one of my favorite Beers. But another worthy Beer I haven’t said much about before is Heater Allen’s Smoky Bobtoberfest. The smoked malts are well balanced with the rich appeal of this smooth autumn lager from McMinneville, OR. I'm already a big fan of their Schwarz and Coastal Common and this finely crafted rauchbier is just another reason why they are worthy of some recognition.

I’m excited to try two of the new pumpkin brews I have waiting “on deck” in the fridge… Oakshire’s Big Black Jack and Uinta’s Oak Jacked Imperial Pumpkin. The Oakshire is a single batch Pumpkin and Cocoa Imperial Porter. I've been looking forward to trying this one for months. The Uinta is a big 10.31% Ale aged in Oak Barrels!

 I love the Richness of Squash-brewed Beer and I’m looking forward to getting my own Grinning Jack bottled this week! (this year I made it without the Rum-soaked Oak chips to see how the flavor differed, but I still roasted the Pumpkin with The Kraken.)

And what else do I have to tell you? Just that if you want to try some of the Best Beers of the Year, get out and get them now.

Cheers!

"Beer Drinking Geek", Statement Validation

What do I mean, calling myself a Beer Drinking Geek? Am I an Alcoholic Circus Performer with a penchant for biting the heads off of barnyard fowl? Um, no… I’m more of a nerdy guy who enjoys drinking Beer (not just the cheap industrial swill that is a rite of passage for many of our youthful American compatriots).

I assume you and I are living in the 21^st Century, and that we may even have been born in the 20^th Century (I certainly was). My childhood was in the 1970s and I served my adolescent teen years in the 80s.

I grew up with the first appearance of home video game consoles (Combat was, like Wii Sports, what you played a lot of until you finally got a cooler game), Star Wars in the theatre for the first time, and Dungeons & Dragons/ “The War-on-Dungeons & Dragons”. These things probably had more of an impact on me than anything else in my lifetime, except for sex. (AND I still have not become an axe-wielding sociopathic murderer with The Devil’s Mark etched into my forehead with a pocket-knife, by the way…  fucking idiots.)

My earliest Beer commercial recollections are full of “Raiiiiiiiii-Neeeeeeer-Beeeeeeer” and Giant Bottles of Beer with Legs and snooping around in the dead of night trying to catch a glimpse of the elusive “Artesians”(ah, Rainier Beer, you had the Best Fucking Commercials!). My first sip of Beer was after an argument with my mother about her not sharing her Apple Juice with me (yeah, I was like 4 or 5, maybe, I think) and she acquiesced with “I told you it wasn’t apple juice…” ; I was nonplussed.

A handful of favorites, in varying condition

I wasn’t particularly athletic and I didn’t get into following fashion trends (My shoes: still not fashionable), nor did I know to what music I should be listening to be cool. I had too many imaginative worlds to explore; whether it was via Commodore 64 (I visited the Temple of Apshai and delved the depths of Telengard through the power of my Data Cassette Deck), Staging battles between the Masters of the Universe and the Cybernetic Mantechs and making a slideshow out of it, or gathering with others of the not-as-socially-outgoing type for exciting fictional adventures as super-heroes and secret agents (Games Workshop’s Golden Heroes and TSR’s Top Secret were group favorites)! (I may have read a few books, too.)

There it is!

It didn’t stop, you know, when I got older… I continued getting together with friends for regular D&D nights for years and continued to favor anime and Sci-fi/Fantasy/Horror B-movies (with lots of cheap Beer to extend the laughter and enjoyment).

(see forthcoming bio for more on how I got on the Craft Beer track.)

So where does that leave me now? Have I stayed true to my roots?

I no longer get together with anyone for D&D (oops, sorry, Pathfinder now…) sessions; in fact I can’t remember the last time I got to enjoy some good old-school RPG action. For a while I enjoyed the online MMORPG opportunities of WOW, Guild Wars, LOTRO, etc. I still watch plenty of select anime series and B-movies, and occasionally bust out various fantasy (etc.)-themed board and card games. I don’t really attend conventions or follow forums because I do have other domestic responsibilities to attend to; and most of those folk (sorry for saying, but it is true…) are either stuck in their own bubbles or are just internet Trolls, and not worth my time hanging around with.

How can I not reference Python in this post?

I thought about listing all of the geeky, nerdy, dorky things that establish some kind of “Geek-Cred” for myself… but that’s a lot of unnecessary listing of too many obvious references…  but there you have it.

This is what I mean by “Beer Drinking Geek”. I’m kind of a dork and always have been.

I also happen to like some tasty Beer.

So… what are your favorite Geeky Pleasures?

Cheers!

DIY Mash/Lauter Tun Update

The Old News: I built a Mash Tun/Lauter Tun out of a drink cooler and a stainless steel faucet supply line.

The News: Upgraded my design by replacing the cheap spigot that comes with the cooler (and swapping the brass tee fitting on the lautering filter).

The parts are all brass, except for those washers acting as spacers and the O-rings.

The valve is a 3/8" FPT Ball Valve, oriented so that the handle opens when pulled down.

The outer end is a 3/8" Street Elbow with a 3/8" MIP (pipe thread) to 3/8"I.D. Barb fitting. This makes it easy to attach 3/8" tubing directly to the spigot.

Peek-a-boo pic of the Teflon Tape on the Tee.

the valve is attached to the cooler with a 3/8" Hex Nipple which passes through the cooler where the original plastic valve was. It is held in place on the inside by a 1/2" x 3/8" NPT Reducing Bushing.


The 5/8" Cut Washers and the #12 O-ring help to secure the spigot in place and prevent excess wiggle.

I also had to replace the 1/2 x 1/2 x 3/8 PEX Tee on the filter with a 1/2 x 1/2 x 1/2 PEX Tee due to the increased size of the valve. Enough Teflon Tape and a #9 O-ring help make a snug, leak resistant fit.

This upgrade was about $25. Brass parts ain't cheap, eh? But the easy to use valve and extra functionality of the direct tubing connection are worth it after having put the thing into use and fumbling with that bubble-button on the original.

Here are some additional pics from the trial run of this thing as I made my first All-Grain Homebrew with torrified wheat and pilsner malt.

Hot Cereal Time!

I. P. Freely Lives!

I made plenty of procedural mistakes, but everything turned out alright. I certainly learned some things about how to better utilize this new resource. I'm looking forward to many better-made brews in the future.

Cheers!

Simple DIY Wort Chiller, (Under $30)

The Parts and The Tools.

Part 2 of my DIY Brewing Equipment Project: The Cheapie Wort Chiller.

     I'll admit to growing weary of working the sink bath of ice and cold water every time I cool down my wort... It is not the most convenient method, even if it only costs the price of a Big Bag of Ice and the water necessary to fill a sink basin. So I decided to make a Wort Chiller, like many other homebrewers looking to save some money.

     This project cost less than $30, which was a great price compared to what is available for purchase elsewhere. If you have read my DIY Mash/Lauter Tun post, you are already aware of the experience I have with helping other homebrewers put this type of apparatus together (I sell plumbing supplies for a living). This is the result of much pondering over the most efficient method of making my own immersion-style chiller... which can easily be converted into a pass-through chiller as well, but I'll play with that idea later when I have converted the spigot on my lauter tun. Like the mash/lauter tun all these supplies came from one major retail chain.

     This parts list is also relatively short and simple:

          (1) 3/8 Soft refrigeration Copper Coil, 10'          $13.48
          (1) 1/2" O.D., 3/8" I.D. vinyl tubing, 10'             $4.38
               (the roll pictured is 20', but only 10' is needed for this project.)
          (1) Brass 3/4" FHT x 3/8" Barb adapter             $7.65
          (3) 5/8" Stainless Steel Hose Clamps                 $2.55 ($0.85ea)
                                                                                   $28.06 Total

      If you don't have access to a tube bender, you can use any solid cylindrical object to aid you in bending the copper. Reminder: Please use Caution to avoid kinking the tubing, because copper is rather soft and recklessness can ruin your material. I made some of my bends around the base of this jar of beans, just to illustrate this point.

Copper Sculpture can be Pretty!

     The trickiest bends will be the inlet and outlet positions. Just use a smaller cylinder if necessary to make these tight bends. It is OK to bend past the angle you need and then back it up a bit.
    
     The next part is easy... just cut how much length you need to discharge where you will be brewing or just use half your vinyl tubing. Secure it to the discharge end of your coiled sculpture with a stainless steel hose clamp. tighten it down just enough to be very snug... but do not over-tighten, remember how soft that copper is.

     Do the same for your inlet end; this is the tube that will connect to your faucet after you add the last part. that hose adapter barb will fit right into the other end of this tubing and a hose clamp will keep it secure. If you do not have a hose thread connection to hook up to (like on a standard kitchen faucet) you can easily pick up an adapter at any hardware store. I already had one for use with my bottle washer.

     And that is it! You can use a 20' coil if you would like to increase the amount of area that will be available to contact the wort for expediency, just double the price expectation of the copper.

     I still intend to immerse my brewpot into a bath of ice water... however I expect the Wort Chiller to significantly reduce the time it takes to cool my wort down, and the amount of refilling and draining necessary to provide constant cold temperature to an ice bath alone. That is, to me, worth the cost of making the device and it is a lot of fun to make your own equipment. I like the idea of not only brewing my own Beer, but hand-crafting the implements to do so! I intend to improve and update these builds in the future and I will link to the new posts from these older ones.

The Final Contraption.

     If you have read this and found it useful, I am glad to have been some help. If you are only reading this because you actually like me or were too bored to do anything else, well, "Thank's for noticin' me." (You know who Eeyore is, don't front like you don't get it!)
    
     Cheers!
    
    

DIY Mash Tun / Lauter Tun (Under $35.00)

Being a novice homebrewer on a modest budget, I wanted to build a basic vessel for mashing grains that wouldn't require a large monetary investment. The Complete Joy of Homebrewing (Charlie Papazian) gives some good basic ideas for making mash and lauter tuns and there are plenty of online forums for DIY builds. I studied quite a few in my quest to build my own. In my secret life as a plumbing parts purveyor I have assisted many other homebrewers in their own quests to craft homemade brewing equipment and have gained some valuable insights from the process.

This is my finished Mash Tun and Lautering Filter with photos, part list, and costs in case you are interested in following my lead. It is a 5 gallon cooler conversion, so it can't be heated directly on a burner, but it will serve my purposes well. I didn't even have to remove the original spigot for this build although I plan to do so soon anyway to make it more durable and adaptable to future equipment builds. I got all the parts at the orange major home improvement chain. (edit, 5/21/12: See this update on the upgraded spigot.)

The first and most obvious part is the 5 gallon beverage cooler. Standard. Just like the one we used to fill with cheap Beer and drag to the park with a sleeve of plastic cups. Regularly $21.87 or so, I got mine on sale for $19.98. Ta-da, it's already usable as a mash tun!

The second part is getting something in there to screen out the grains so you can use it as a lauter tun. This is provided by a 30" stainless steel faucet supply line. I cut off the ends with a pair of tin snips. I also cut an additional 1 1/2" off for another purpose but the fit works out perfectly inside the cooler.

I extracted the plastic tubing from inside the stainless steel braid with a pair of needle-nose pliers. This step involved a bit of wrestling and finesse so that I didn't damage the braid in the process.

Part 2: 30" Stainless Steel Faucet Supply Line, $7.98.

I fitted the snipped ends over a 1/2 x 1/2 x 3/8 brass tee designed for use with PEX pipes. I clamped them down with all stainless steel hose clamps.

Part 3: 1/2 x 1/2 x 3/8 Brass PEX Tee, $2.61.
Parts 4, 5: (2) 5/8" Stainless Steel Hose Clamps, $0.85 ea.

The final step was to wrap the 3/8 barb with teflon tape until it fit snugly into the interior of the spigot.

Part 6: Teflon Tape, $1.05.

19.98 (5 gal. Cooler)
7.98   (30" SS Supply Line)
2.61   (1/2 x 1/2 x 3/8 brass PEX Tee)
1.70   ( 2 Hose Clamps)
1.05   (Teflon Tape)

$33.32 (Total Cost!)

The water flow test went perfectly... I filled it with water and drained it out without any problem from the stainless steel braid. Now I will have to put it to the test with a real mash. I expect it to perform well, but I won't be able to say so until my next Brew Day... hopefully within the week! I'll let you know how it went!

Next: the cheapie Wort Chiller!

Cheers!


(edit 5/21/12: I upgraded the spigot on this design. See how in this update post.)