It’s that time of the year

Grabbing the glass

Alcohol Glass Hand Table Drink Beer

By Brewmaster Charles Blitzstein

Fall is here. Leaves are starting to turn. And pumpkin everything is making it’s appearance.

Now I’m a guy that loves pumpkin pie, and I mean love. By pumpkin tea, cookies, donuts, coffee, ice cream, and more? Yuch! While I agree that chocolate makes everything better, the same does not go for pumpkin spice.

Please people. Let us purists have our pumpkin pie with whipped cream in peace and let us decry everything pumpkin in the other realms.

That being said, even I must brew a seasonal beer. So, no, not another pumpkin ale. This year it’s an homage to Ginger snap cookies. Hey, they are seasonal! So it’s gonna be Charlie’s Gingersnap Ale. Yes, it has pumpkin spice, but it has a full half pound of fresh ginger in the boil. It’s gonna be a big beer, with and ABV around 12.2. If that doesn’t put a little blush on those cheeks, I don’t know what will. (I’m sure we all could guess but hey, this is PG-13)

Like all things that come to pass, it will take a while. 10-14 days in the fermenter, 1-2 weeks in a secondary, then bottling conditioning and bottle aging.

So, November. Maybe I’ll open one or two by Thanksgiving. More on the flavor profile then. But if the wort flavor is any indication….wow!

Festina Peche

imageOne of my favorite Dogfiish Head brews. Crisp, sour notes and savory. Love this beer. I was not a lover of sour beers but after brewing an apricot wheat beer, I decided that they weren’t so bad. After finishing the batch, sharing the brew with friends and family, I grew to appreciate them. There’s another apricot wheat in the works real soon…

And probably, a peach sour beer as well.

 

Brew Weekend

What a beautiful Fall weekend it was. Attended a family function on Saturday and then made it a brew day on Sunday. Tried a new brew, a variation on a theme. We’re going to call it Nosy Pepper. When it’s finally in production, you’ll understand why. It’s a porter, and contains a healthy dose of Jalapeño peppers, which I grew in my garden this year. I’ll let you know how it comes out when it’s out of the fermenter and into bottles. I hope to try my hand at a number of brew styles that incorporate local ingredients as well as ingredients that I grow.

On the drawing board are some brews that are in honor of my family heritage. I’m developing beers to honor my Grandmother (German from the Alsace-Lorraine region) and Grandfather (Japanese,  from the Nagasaki region), Father (Austrian  Turkish among other things), Father-in-Law (Polish, Russian, and Cuban) as well as some others. I hope to have food to match the regions as well….

Charlie

PS – Wow, this is a big beer. OG came in at 1.092. Two days into fermentation, the High Krausen overflowed and caused a bit of a mess around the fermenter. Luckily, that doesn’t affect the beer. Can’t wait to try this one. The estimated ABV is around 10.2!

Update – One of the tastiest beers I’ve brewed to date. Heavy bouquet of peppers emanates from the glass. Distinctive  pepper notes in the beer with just a hint of heat. The beer goes great with Mexican, Indian, ribs, or any strong, spicy food. And it keeps getting better with age…