Beer 511

Exploring Craft Beer and Homebrew in Peru (Country Code 51) and the USA (Country Code 1)

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Brewing Community Unites for Camp Fire Relief

In response to the terrible Camp Fire in northern California, which has destroyed thousands of homes and leveled entire communities -continues to burn as this is written- Sierra Nevada Brewing Company stepped forward with a proposal to brew a beer and donate all sales to fire victim relief efforts.

Similar collaboration benefit brewing efforts are not new to the California craft brewing community. Last year, after the devastating fires in Sonoma County, Russian River Brewing Co. enlisted dozens of craft breweries to brew Sonoma Pride beer. Their efforts helped raise over $1M for Sonoma fire relief.  Similarly, just a few months ago, after the Carr Fire, five Shasta County craft breweries teamed up to raise funds by  brewing Shasta Strong IPA.

This time, Sierra Nevada’s founder and CEO, Ken Grossman got the ball rolling with this message on Facebook:

Many of you have asked if we will be brewing a fundraiser beer to support Camp Fire relief efforts. The answer is a resounding “yes.”

We are proud to announce that we’ll be brewing Resilience Butte County Proud IPA and donating 100 percent of sales to Camp Fire relief. In addition, we are also asking every brewery in America to brew Resilience and do the same.

I’m sending a letter to brewers across the country, inviting them to join us in a collaboration brew day on Tuesday, November 27. We are working with malt and hop suppliers to provide raw ingredient donations to all participating breweries and are asking those breweries to donate 100 percent of their sales, as well.

We know that the rebuilding process will take time, but we’re in this for the long haul. Our hope is to get Resilience IPA in taprooms all over the country to create a solid start for our community’s future.

Thank you to each and every one of you for your support. We’re right here with you and we’ll get through this together.

– Ken

The response from the always close-knit brewing community has, of course, been tremendous and hundreds of breweries in California and further afield have signed on.

Some of the Bay Area breweries that are participating are Danville Brewing Company, Del Cielo Brewing, Shadow Puppet Brewing Company, Ghost Town Brewing,  Russian River Brewing Co., Altamont Brewing Company, Almanac Beer Co., Anchor Brewing Co., Drake’s Brewing Company, 21st Ammendment, Morgan Territory, ….

There is a growing list of participating breweries on the Sierra Nevada webpage.

In addition, the recipe for Resilience Butte County Proud IPA has been made available to homebrewers via the AHA, and homebrew supply retailer MoreBeer! may (emphasis on may) be releasing a homebrew ingredient kit.  Homebrewers, who of course cannot sell their beer, are encouraged instead to make a donation for Camp Fire relief via the Golden Valley Bank Community Foundation.

SF Beer Week dates set!

The San Francisco Brewers Guild has set the dates for the 11th edition of SF Beer Week:  February 1st through 10th.

Latin American Craft Beer Cup

This year’s Latin American Craft Beer Cup (Copa Latinoamericana de Cervezas Artesanales, or Copa Latam) competition has been set to take place in Lima, from the 14th to the 20th of May.

The Copa Latam is a BJCP-sanctioned competition launched in 2014 through a collaboration between Peruvian craft brewers.  The competition takes place concurrently with the Latin American Craft Brewers’ Conference.The first two events (2014 and 2016) were held in Lima, and last year’s was held in Cusco.

Last year’s competition included participating breweries from Colombia, Argentina, Chile, Costa Rica, Brazil, Venezuela, Ecuador, Uruguay, Mexico, and, of course, Peru.

 

Admiral Maltings’ “Open Malthouse Day”

On February 10th, I attended Admiral Malting‘s “Open Malthouse Day”, hosted by Admiral’s founders, Ron Silberstein (of ThirstyBear Brewing) and Dave McLean (of Magnolia Brewing), as part of San Francisco Beer Week.

Guests were taken on thirty- to forty-minute behind-the-scenes of the malthouse, where we were able to learn about and observe the full production process. Both farmers and brewers were also on hand to experience the tour and to share their stories and speak about their experiences with Admiral’s malt.

Ron Silberstein, co-founder of Admiral Maltings, explains the malting process, accompanied by UC Davis biologist, Lynn Gallagher (at center), who developed the strain of barley used in Gallagher’s Best malt, and Bob Schaupp, a barley farmer, here enjoying his first glass of beer brewed from his crop.

 

Today, industrial malting is typically done in what is referred to as the “compartment process”, in which grain is passed through large, stainless-steel tanks able to accommodate tens, or even hundreds, of tons of grain. The grain is agitated with auger and aerated with large fans, as it passes through a series of alternating wet and dry stages, before being kilned.

Floor malting, on the other hand, is a more traditional, slower and more labor-intensive method, which is said to produce superior malt with deeper, richer flavor.  Upon opening in July of last year in an old dry-goods storage facility on the former Alameda Naval Air Station, Admiral Maltings became the first commercial floor malting facility in California since before Prohibition, and California’s first maltster with a California Certified Organic Farmers (CCOF) certification.

On my tour Silberstein explained that the barley spends 38-42 hrs steeping in the hydration tanks, then 4-5 days germinating on the malting floor, before being sent into the drying kiln for 24 hrs.

The malt is then passed through another machine which removes the rootlets before it is bagged.  A ton of rootlets are removed from each 10 ton batch of barley. With the addition to husks and other debris that is removed, there is a 20% loss, per weight, in the malting process, such that each 10-ton batch of barley results in 8 tons of finished malt. Currently, Admiral is approaching ten batches per month, but are looking into some material improvements which would enable them to attain fourteen batches per month.

With the Bay Area being a hub of the growing farm-to-table (or in this case, farm-to-glass) movement, the opportunity to avail themselves of locally-produced, small-batch, and certified organic, malt has generated a great deal of interest among local brewers.  Enough so that Admiral has been able to outfit it’s own taproom exclusively serving beers brewed using its malts.

The tour ended with tastings of Admiral malts and of beers made with those malts, guided by the brewers who made them.  On hand were brewers from Harmonic Brewing Co. (serving Prague Rock, made with Admiral Pils malt), Armistice Brewing Co. (serving Berthday Beer English Golden Ale, made with Feldblume malt), Social Kitchen & Brewery (serving California Grown Lager, made with Gallagher’s Best malt), and Independent Brewing Co. (serving Escaped the Island Blonde Ale, made with Maiden malt).

Eddie Gobbo, co-founder and head brewer of San Francisco’s Harmonic Brewing Company, talks bout his experience brewing with Admiral’s malts and leads a tasting of his Prague Rock Pilsner (brewed with Admiral Pils malt).

SF Beer Week

It’s February, and February in the Bay Area means SF Beer Week!

SF Beer Week is California’s premier beer festival.  Over the course of a week it features hundreds of official beer-centered events (623 at last count for this year!) and dozens of unofficial and “warm up” events, throughout the nine Bay Area counties, and beyond.

This year’s Opening Gala –which officially opens Beer Week on February 9th– alone has more than 12o breweries confirmed to pour their best, most special, and rarest beers.

With this being it’s 10th anniversary, the organizers predict that this will be the most epic Beer Week thus far.

For full schedule of events click HERE or visit  sfbeerweek.org

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