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Monthly Archives: July 2013

Both Sides Now Imperial Hefeweizen

Today we are brewing an imperial hefeweizen. This recipe comprises lots of online research conducted by Erin. Here is what is happening:

First we steeped 1 lb. of cracked wheat malt grain (combination of German wheat malt and a caramel malt grain). After bringing it to a boil, we added 6.6 lbs. of CBW Bavarian Wheat liquid malt extract and 2 lbs of dried Bavarian Wheat. For hops, we’re using 1/2 oz. Perle for 60 minutes, 1/2 oz. Mt. Hood for 15 min., 1/2 oz. Perle for 5, and 1/2 oz. Mt. Hood for 2. Our liquid yeast is WLP 300. The hef yeast is special because it produces esters and phenols that provide the banana and clove notes – the “both sides” of the taste buds.

We’re determined to remember to use the hydrometer today. We can do it!

Ah, Joni Mitchell. Her imperial voice inspires and strengthens us all. Thinking about our imperial hef, we aim for the cloudiness that is the trademark of a good hef. Joni didn’t know clouds even after examining them closely from both sides. Can WE ever know this beer, truly? Hmmm….

“I’ve looked at clouds from both sides now,
from up and down, and still somehow
it’s cloud illusions I recall,
I really don’t know clouds at all”

 
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Posted by on July 14, 2013 in Uncategorized

 

Trip to Ebenezer’s Pub in Lovell, Maine

The State Street Brewery crew is very fortunate to have friends who own a house in Fryeburg, Maine, which happens to be a quick 15 minute drive from Ebenezer’s Pub. Last month, while out for a light dinner and drinks with Erin’s family after her sisterly Patriot Half-Triathalon, Ann and Erin were asking the server about good beers. Picking up on our beer geekiness, the server asked if we had heard of Fryeburg, Maine. Indeed we did! And then she asked if we had heard of Ebenezer’s. Indeed we did not! So she told us that we must go there, and gave us 3 rare beers to try while there.

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When we went to visit our friends, we piled in the car after a fun day of kayaking on the Saco River and headed to Lovell. We were seated early, and looked at their beer menu which had 35 beers on draft. None of the 3 beers recommended to us were on the list and we heard that there were rare beers on the premises, so Erin went to the bar. Asking the bartender for beer in bottles and what we could get here that we couldn’t get elsewhere, the bartender asked Erin leading questions, to which Erin replied that we were looking for “the full experience.”

He said, “Oh, you want the full experience? Come with me.”

And he whisked Erin out through the restaurant where Ann leaped up to follow and took us next door to The Basement.

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It was a magical basement. With a really big collection of special beers organized in no particular order save for a specially-designated “Sour Room” full of lambics and Flanders styles. Some beers were sorted by style, and some beers that were special because of their age. Including an old Bass Ale bearing the world’s first registered trademark.

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We ended up with a Pannepot Old Fisherman’s Ale (2010). Truly a treat to drink, in which we were sad when it was all gone. Super strong, full, tasty. When we drank our Quad later in the evening, we felt that our Quad was really light compared to this beer.

ImageAnd Hill Farmstead Brewery’s Anna. A bit sour for Erin, and right on the border of too sour for Ann, but a refreshing and enjoyable beverage.

ImageBottom line: We will return.

 
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Posted by on July 14, 2013 in Uncategorized