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August 2022
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Hope y'all's summer's been going well! I've managed to get out and see the world a bit over the last 6 weeks or so—a trip to Oregon for a work week and a restful Independence day at Cannon Beach with family; a weekend in Denver with guys I've known for 40 years; and another work week in San Francisco. High points: a trip to the Tillamook cheese factory; a low-scoring Rockies game in Coors stadium; and Ethiopian food at New Eritrea near the Haight.
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On the home front, I've been getting deeper into sous vide and alongside some amazing beef ribs I've been applying it to utterly gelatinize my fruit adjuncts to a couple of upcoming brews. Neither of these are ready for prime time yet but this just may be a game changer. I just added 5 pounds of 24-hours-at-165°F-mango to the fermenter and the yeast is ecstatic.
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But while we're waiting for those, we perversely chose August to release Nothingburger Baltic Porter, one of our darkest, moodiest brews yet. There's a method to our madness—this smoked, oak-infused draught will really be hitting its stride in the dark days of January. Delve into the mystery below.
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Next weekend we probably roll up our sleeves for a new batch of La Mancha Sour Ale for Lauren's drinking pleasure (have I mentioned that we were married 30 years ago today?? Love you, honey!). After that: I'm imagining the ocean, but the results may surprise you. And the gruited Kolsch is begging for a place in line.
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Enjoy the dog days while they last, because it's just going to get busier. Take care of you and those you love until we chat again.
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- Your friend in brewing, Eric.
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Nothingburger Baltic Porter
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Something dark to nurse while you think about what you done.
Ingredients
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- Grain bill: Briess Cherry Wood Smoked Malt, Vienna, Belgian Special B, Carafa Special Type III, Chocolate Rye, Chocolate Malt
- Hops: Magnum, Hallertau Tradition
- Yeast: White Labs WLP 820 Oktoberfest/Marzen Lager
- Secret Ingredients: Molasses, Medium-Char American Oak Cubes soaked in Evan Williams Kentucky Bourbon
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