Takes 2 to tango
What are you drinking now?
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Yesterday some of you were here to bear witness to my re-naming of the Cologne Kölsch Stange glass to “The Dorkster!” Well, today it lives up to that new name!
Case in point – Pathetic 400 ml glass - and a Kölsch of 16 ounce, 473 ml size. There’s a complete mismatch going on here folks, what I have to fill this thing TWICE? I read somewhere that the Cologne brewers insisted on these wimpy glasses to “concentrate the aromas better.” I’m not buying it!
My guess is the actual reason is two-fold – the first is that traditional Kölsch and Alt beers were served in low C02 wooden kegs. My thinking is that these tall cylindrical glasses were there to show off whatever head the low C02 beer could muster. Also I’ve heard the smallish babyflaschen allows you to drink the beer without it going flat. Which isn’t a problem for me… down in 3 gulps! Today’s Kölsch suffers none of the old ills, and is carbonated like any modern beer typically is, probably around 2.5 volumes, again a guess, but nothing atypical here.
The second reason is probably an economic one, to sell a bunch more low cost little beers rather than one big expensive one. Sort of like the old “I’d rather have two fast nickels rather than one slow dime!"
So Today’s “Dorkster” is filled with Two Coast Brewing’s Los Angleles-brewed, 4.8% ABV Kölsch Yes, they are using the K-word – and using “the same techniques used for centuries in the Rhine City of Cologne, where brewing this sparkling, fresh summer ale is forbidden for all but members of the local Brewers Guild”. Says so right on the can.
So as usual, protectionism has the usual hold on the brewing community in Cologne. This is a tasty brew, a bit cloudy however. When I was running my faux German beers tour, I found that was generally a consistent issue with many of the California brewers. Most of these German styles should be pencil-point polished – perfectly clear. So many of the local Ale houses never got the message – either that or crew #3 is missing out on the clarifying and filtering needed on good faux German brews - It’s just not happening! To add insult to injury, having to re-fill “The Dorkster” a second time, I was rewarded with a spoonful of brewing murk at the bottom of the can, right into “The Dorkster.”
Das ist definitiv kein Germanisches Brauen! Prost!
Case in point – Pathetic 400 ml glass - and a Kölsch of 16 ounce, 473 ml size. There’s a complete mismatch going on here folks, what I have to fill this thing TWICE? I read somewhere that the Cologne brewers insisted on these wimpy glasses to “concentrate the aromas better.” I’m not buying it!
My guess is the actual reason is two-fold – the first is that traditional Kölsch and Alt beers were served in low C02 wooden kegs. My thinking is that these tall cylindrical glasses were there to show off whatever head the low C02 beer could muster. Also I’ve heard the smallish babyflaschen allows you to drink the beer without it going flat. Which isn’t a problem for me… down in 3 gulps! Today’s Kölsch suffers none of the old ills, and is carbonated like any modern beer typically is, probably around 2.5 volumes, again a guess, but nothing atypical here.
The second reason is probably an economic one, to sell a bunch more low cost little beers rather than one big expensive one. Sort of like the old “I’d rather have two fast nickels rather than one slow dime!"
So Today’s “Dorkster” is filled with Two Coast Brewing’s Los Angleles-brewed, 4.8% ABV Kölsch Yes, they are using the K-word – and using “the same techniques used for centuries in the Rhine City of Cologne, where brewing this sparkling, fresh summer ale is forbidden for all but members of the local Brewers Guild”. Says so right on the can.
So as usual, protectionism has the usual hold on the brewing community in Cologne. This is a tasty brew, a bit cloudy however. When I was running my faux German beers tour, I found that was generally a consistent issue with many of the California brewers. Most of these German styles should be pencil-point polished – perfectly clear. So many of the local Ale houses never got the message – either that or crew #3 is missing out on the clarifying and filtering needed on good faux German brews - It’s just not happening! To add insult to injury, having to re-fill “The Dorkster” a second time, I was rewarded with a spoonful of brewing murk at the bottom of the can, right into “The Dorkster.”
Das ist definitiv kein Germanisches Brauen! Prost!
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Tasty HM arancello
For those who follow the TPHB retirement plan, SWIMOB decided we're staying in Austin mostly because of our disabled grandson. Too much of an upheaval to move. This puts my dates between late 2027 and early 2028. Bound and determined to retire at 60. Mega plans for home remodeling also. Welp, should be interesting in the next 30 months.
Have to do this every year or so...
Have to do this every year or so...
Sooooo gooood
For your car issue, put a socket on the nut on the harmonic balancer and see if you can turn it with a breaker bar, clockwise.. I guess this all depends on what the engine is, if it has a fan clutch that won't work.. anyways, if the engine turns by hand its not locked up, this will be easier with the spark plugs out. The bendix in the starter could be bad, meaning the sprocket will come out but not spin so it kinda "clunks" when that happens, and it could be intermittent. Hopefully just a starter. Cheers!
Ot,
![Craft A Brew - Safale S-04 Dry Yeast - Fermentis - English Ale Dry Yeast - For English and American Ales and Hard Apple Ciders - Ingredients for Home Brewing - Beer Making Supplies - [1 Pack]](https://m.media-amazon.com/images/I/41fVGNh6JfL._SL500_.jpg)
WEll, the crank shaft bolt is not reachable. If that's what you mean. I'm not a auto mechanic, just a weekend warrior. I can fix $4,000,000 semiconductor Implant systems with my eyes closed but cars? Struggle....
Greater with hop oil...
Its the most wonderful time of the year
Drowning the sorrows...
RonnieBiggs
Well-Known Member
HB Zombie dust clone. A little opaque this time, no CC. 3rd week in the keg and at its sweet spot. Cheers 
Certainly understandable. Family, in this case your grandson, is the best reason for staying put. Those 30 or so months will fly by. Looking back, I think I could have done them standing on my head.
After weeks of rebuilding the back deck and now the gazebo I pulled out this bottle to share with my father in-law.
Great barrel character both on the nose and pallet. No heat or booziness either. Thinner body but a delicious base stout. I think it was drinking amazingly but never had it fresh, so it’s only an assumption.
One from last night’s HBC meeting, also tasted several Homebrews.
Manhattan, it not just for breakfast anymore.
Adams Street Pale Ale
A little monkey business.
HM cider
I’m enjoying a Dinkster of my favorite local Alt, “Volksbier” from Three Weavers. This really is a fantastic beer! Alts are so hard to locate in SoCal, I’m always looking for Three Weaver’s brews when I’m doing my weekly beer shopping run. 5% ABV, crystal-clear appearance, super head and lacing, Pilsner, Vienna, Dark Wheat, Caramunich and Carafa II. Life is good! Prost!
HB Fortune Cookie Stout. A smart guy at the pub had an idea which sparked this experiment earlier in the year and I ran with it.
FG: 1.013
ABV: 10.6%
Packaged around 19 litres. It's surprisingly light and easy to drink, even with the dangerous ABV. Most of the fortune cookies had "orange flavor", but you can barely taste it in the beer. My main discovery from this experiment is that fortune cookies are mainly sugar. My secondary discovery is that there's about a dozen fortunes that repeat in a box of 300 or so fortune cookies. I think the only fortune now may be "I see cow tipping in your future."
This experiment took a lot of effort, so I probably won't do this again. If the FG was higher, I'd try to age it for Chinese New Year, but instead I'm just giving them away and finishing them off.
- 6.5 kg Simpsons Finest Pale Ale Maris Otter Malt
- 1.94 kg Fortune Cookies
- 0.5 kg Simpsons Malted Oats
- 350 g Simpsons Chocolate Malt
- 300 g Simpsons Crystal T50 Malt
- 100 g Simpsons Roasted Barley
- 500 g Rice Hulls
- 40g Citra for bittering to 38 IBU
- Two packs Nottingham yeast
FG: 1.013
ABV: 10.6%
Packaged around 19 litres. It's surprisingly light and easy to drink, even with the dangerous ABV. Most of the fortune cookies had "orange flavor", but you can barely taste it in the beer. My main discovery from this experiment is that fortune cookies are mainly sugar. My secondary discovery is that there's about a dozen fortunes that repeat in a box of 300 or so fortune cookies. I think the only fortune now may be "I see cow tipping in your future."
This experiment took a lot of effort, so I probably won't do this again. If the FG was higher, I'd try to age it for Chinese New Year, but instead I'm just giving them away and finishing them off.
Been putting in overtime with a really good architect....finally.
Took off work early today, jump on the train from town, skip across the common
Pregame at Democracy Brewing with a hazy Body Language
Head down the street to ~Aerosmith/STP/Black Crowes~
Took off work early today, jump on the train from town, skip across the common
Pregame at Democracy Brewing with a hazy Body Language
Head down the street to ~Aerosmith/STP/Black Crowes~
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Very good doppelbock. Great malty aroma and taste.
Been prepping for my upcoming pigroast for the past like 10 days, today filled some potholes where the mail person likes to come in hot then rip out like she's in a freakin rally race. A little hot tub action with a troegs nimble giant, took care of the sore back from shoveling blacktop millings.
I understand about 45% of what you said. You have well manicured fingernails.
No sir, usually black underneath. Im a blue collar guy.
Edit, hot tub is my parents, next door, I scrub up beforehand.
Ot local ipa
SanJuanWorm
Beer. Because you can’t drink bacon.
Having lemon water tonight, just for a little break. I’m 3 days into the ‘Moto’ stage of making my first Sakè , and I’m pitching my Wyeast pack tomorrow. Moto is when the Koji-infused rice is mixed with water and the first batch of regular rice, so the sugars are broken down before the yeast. It’s basically like making a starter. It’s going to be a good 6 weeks before I can even get a crack at an FG, but by the end it should provide 4gal of clear Sakè! I will have gone through 40oz of Koji and 10lbs of short grain rice! Will keep you posted when I start the ‘Moromi’ buildup.
bourbon on the rocks, cuz i can't farkin' sleep, cuz I accidentally drank 5 tall glasses of iced tea for dinner after mowing the lawn on a ridiculously hot/humid afternoon...
Username checks out.
Actually, I caught about half of that myself. Need to drink more beer.
Enjoying a HB malt liquor in a fancy-schmancy glass.
Got a big honkin' pot of chili simmering away. I'm drooling like Pavlov's dog, wishing it was dinner time. My 3-bean recipe: great northern, black, and baked beans. And 2 lbs ground beef. I know the Texans here will say that's heresy, but we like it.
Got a big honkin' pot of chili simmering away. I'm drooling like Pavlov's dog, wishing it was dinner time. My 3-bean recipe: great northern, black, and baked beans. And 2 lbs ground beef. I know the Texans here will say that's heresy, but we like it.
It's been three years since I've made my spiced, plum mead, age has improved the taste beyond my expectations. Dangerously drinkable at 15%.
P.S. wanted to make a picture with a full glass, but the mead was far too drinkable.
P.S. wanted to make a picture with a full glass, but the mead was far too drinkable.
HB Doppelbock that's been cellared almost 5 months. Hitting its stride.
Tasty Munich hefe-weissbier
My O-fest quest continues...
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Bohemia Cerveza
Haha, exactly. Im not saying I was drunk when I posted that, but I wasn't sober.. .. so I live in the middle of nowhere, my driveway is a few hundred yards long up a steep hill. Our mailbox is at the bottom of said driveway, and our mail carrier drives like a maniac. So a pothole has developed by the mailbox and I swear she does a burnout when she leaves for her next stop, a couple hundred yards away. So, I filled that pothole and a couple others with millings from road construction that was close to my work, these essentially turn back into asphalt and are free. Hope I cleared up my slightly intoxicated post from yesterday evenings beverages..Username checks out.
Actually, I caught about half of that myself. Need to drink more beer.
On topic ..
HB Raspberry Hard Lemonade. Staring to clear up.
Perhaps I’ve been a bit too hard on the humble Kölsch Dorkster. I mean, look at the visual presentation with one of Cologne’s better known (if not the de-facto) Kölsch Ales to come out of Cologne in ages, Gaffel Kölsch. Absolutely lovely!
Now compare this beauty to the murky Kölsch out of Southern California a couple days back. I mean there is NO COMPARISON. Gaffel has it all, fantastic diamond-like clarity, great head, great lacing, 4.8% ABV, delicious, well lagered and matured Kölsch flavor – this one is my favorite folks!
Speaking of clone German brews – if you are in the US and trying to replicate these classics, remember to clarify the beers. If you want to make a cloudy beer, there are names for that – make a Kellerbier, a Zwickelbier or a Hefeweizen for example. Those are proudly cloudy beers, but don’t call yours a Kolsch unless it checks off all the boxes! Prost!
Now compare this beauty to the murky Kölsch out of Southern California a couple days back. I mean there is NO COMPARISON. Gaffel has it all, fantastic diamond-like clarity, great head, great lacing, 4.8% ABV, delicious, well lagered and matured Kölsch flavor – this one is my favorite folks!
Speaking of clone German brews – if you are in the US and trying to replicate these classics, remember to clarify the beers. If you want to make a cloudy beer, there are names for that – make a Kellerbier, a Zwickelbier or a Hefeweizen for example. Those are proudly cloudy beers, but don’t call yours a Kolsch unless it checks off all the boxes! Prost!
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