Season 1, Episode 22 – It’s that special time of the year when pumpkin beers abound. This week, we carve it up.
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This week on the show, we’ve got two homebrews from our Aussie brother from a different mother, “The Beer Mule”, and two interesting craft beers from Hangar 24 Craft Brewery.
Many of you may know The Beer Mule. You know, that globe-trotting-drink-you-under-the-table Aussie dude who also happens to be a pilot? Well, we were lucky enough to get some of his homebrew on the show this week.
We kick it off with what we think is his New Zealand hopped Pale Ale (after further reaserch…it is. Motueka & Wai-iti hops) called Kiwi Skunk. It’s an overall refreshing beer that’s crystal clear and vibrant, given that it’s two months old.
Check out the recipe for Kiwi Skunk here. Also, here are some notes from The Mule on the beer:
– Wanted to make a smashable pale ale with some funky kiwi hops
– Unfortunately it has started to lose its great aroma, but it was easily the best beer I have brewed
– Sydney water is very soft, so I had to adjust the water to get it hard so the hops could shine
– Filtered with polyclar. First time using this and pretty happy with results. I read that it can help improve the life of the beer, which is main reason for trying it. Being away a lot I can’t smash a keg to quickly
– Carbed in a keg
– OG 1.053
– FG 1.012
– Highly recommend this recipe which I managed to build from scratch
The next beer on deck is The Mule’s Flanders Red Ale, Intro To Oak. From all accounts, this beer spent probably around a year in secondary souring-up, and was bottled on 9.9.2014. Right off the bat, this beer smelled great. It had all of the usual characteristic that one would find on the nose of this style of beer. We dive into this beer further on the show, and in summation: sour beers need a lot of time and patience.
Check out the recipe for Intro to Oak here. Also, here are some notes from The Mule on this beer:
– Brewed as triple batch between 3 of us.
– Used the Aussie no chill method
– Started ferment with 1272 and crashed it at 1.030
– Racked it and then pitched the Wyeast Roselare Belgian Blend with oak cubes
– Sat in fermenter under the house for 18 months
– Carbed in keg
– OG 1.057
– FG 1.016
Bring thanks to The Mule for the homebrew!
Hangar 24 Craft Brewery – Falling Leaf. Label customized by Bob Vreeland.Next are two beers from a brewery that’s near and dear (and quite local) to us, Hangar 24 Craft Brewery. Our buddy, Bob Vreeland, hooked us up with H24’s newest “Barrel Roll” series of barrel-aged beers called Falling Leaf, and their seasonal release, Gourdgeous. Essentially, Falling Leaf is Gourdgeous aged in bourbon barrels. Both beers are made with pumpkin and spice, and as we all know, pumpkin beers tend to really divide beer drinkers quite a bit. When it comes to pumpkin beers, you either love them or hate them. However, pumpkin beers present themselves in many different styles of beer, so pumkin beers shouldn’t be judged soley because they are made with pumpkin. Have we said pumpkin enough yet? Pumpkin. Pumpkin. PUMPKIN!
Things get a little crazy at the end of the show, which at this point seems to be par for the course. So yeah…deal. 😉
BREW THE SHIT OUT OF IT!
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