How Long Did This Take to Drink?

I'm amused that after the post showing videos somewhat critical of the internet beer geek posts stop showing up here for 7 months... but do not fear, I've got some ideas to get content flowing again for at least 4 more posts following this one.

I leave you with this. Beer rings:

Avery IPA @ Boulder Cafe, August 21, 2012

Homebrew Belgian Tripel IPA

I now feel comfortable enough with my latest beer to write something about it.  I took a recipe found elsewhere on the Internet and slightly modified it to match what was available to me.

One difference from that recipe was an extra 1/2 lb of candi sugar because it was sold in 1 pound bags and I didn't want any extra sitting around.  The other was because I could not find Amarillo hops.  I semi-arbitrarily replaced them with U.K. Challenger (somewhat similar AA%) hops, which worked out fairly well.

Since I was borrowing equipment and was limited in what was available to me, I simply fermented for 3 weeks in primary (bucket).  I was able to get a separate bottling bucket from Tim when the time came, but in a fit of laziness ended up not using it and instead auto-siphoned straight from the primary into our bottles.  The result is a significant amount of sediment, but that has settled out nicely and with a careful pour will mostly stay in the bottle.

Finally, a note on carbonation.  I added priming sugar to the batch during the bottling process, but it has not seemed to kick it up much.  It remains a little flat even after 3+ weeks in the bottle.  Sadly, I suspect it will stay like this.  Fortunately, I have noticed very, very slight carbonation build up on the walls of the glass for the last couple bottles I have had even though no head forms.

My main theory for this issue is a lack of healthy yeast survival to this point, and the beer could have used additional yeast at some point.  3 weeks in the primary and a high ABV (estimated 10-11%, but I didn't take readings) might have tired them out.

In the end, there are things I would change, but the flavor is there.  This is definitely a very hoppy, high alcohol beer.  Even with its problems, it tastes good!

"Raging Bitch" to finally come to Michigan

Flying Dog's top-selling IPA can now be enjoyed in the Mitten!

Upslope Brewing Company

Another Brewery from my trip to Colorado, Upslope is the newest in Boulder.  It is located on the north end of the North Boulder area of town.  Being a little out-of-the-way the trip took a little while, but it was worth checking out.

Upslope is essentially located in what looks like a strip mall that is also home to a winery.  The taproom is very small and was standing room only while I was inside.  There was a large wall-size window that overlooked the production floor, and the door to the floor was cracked open, so the wonderful smell of brewing beer wafted throughout the room.  I sat at a counter in the rear that had various beer books and magazines on it, so I flipped through a couple issues of BeerAdvocate magazine while drinking my beer.

I tried their IPA, which was really solid, but nothing truly unique.  In fact, it was pretty standard.  However, Upslope approaches the microbrewery business a little different than many.  It isn't necessarily trying to make a unique beer.  Unlike most microbreweries that use bottles, Upslope cans their beer.  To some beer geeks this is a sin, but the reasoning for it is pretty neat.

Aluminum is an easily recyclable material, and it's opaque, so no light can get in to ruin the beer.  Also, bottles are much heavier than cans.  A bottle is around 40% of the total weight of a beer.  A can is much lighter and has a little give in it with denting.  These are the keys for Upslope, but why?

The answer: Upslope is making beers for people on-the-go.  Light weight, easily carried cans that can be consumed on the trail while backpacking, or enjoyed after going on a bike ride.  Upslope is there for active people, and that is really cool.

Related: Eco-Friendly beer drinking.

Southern Sun Pub & Brewery

While in Boulder, Colorado for Spring Break I managed to stop by a few breweries in the area.  The first was Southern Sun.  Southern Sun was opened on the south side of Boulder as a second location of Mountain Sun.  It offers up more space than the original, and offers up the same delicious beers.  There is also a third location, the Vine Street Pub, in Denver.


Southern Sun is located near the intersection of Broadway and Table Mesa in the upper level of a very nondescript building in what amounts to a strip mall development.  However, do not be fooled!  This place is very good.

My first trip here was with my friend Jon and his housemates to celebrate my arrival the day before and the end of Stout Month.  I had the Girl Scout Stout, which tasted like a Thin Mint.  I talked with some people who claimed it was far more minty than the year before (and worse because of it), but I found it to be more subtle.  The mint complemented the bitter hop character and sweetness of the beer well.  Plus, any beer that tastes like an already delicious cookie is good in my book.

I made a second trip to Southern Sun Friday night as my week in town was drawing to a close.  I grabbed some dinner and a couple of beers.  For dinner I had one of their specials of the day, the Phryday Phish Phry.  A couple of pieces of fried Alaskan cod with slaw was delicious, but the kicker was the hand cut fries.  They were top-notch.

As for beers, I had a XXX Pale Ale, an FYIPA, and a taster of Blackberry Wheat.  The XXX Pale Ale was pretty straightforward.  Much like many other pale ales there was a slight citrus aroma and taste to it along with decent hop bitterness.  Next, the FYIPA had one of the most pleasant aromas of any beer I can remember.  It was fantastic, and it hid the fact it was an IPA - until you drank it.  It. Was. Hoppy.  From one of the most pleasant aromas to some of the harshest hop bite encapsulated in one beverage was phenomenal.  I haven't tried all of their beers, but if you plan on only getting one, I would recommend the FYIPA.  Finally, I had a taster of Blackberry Wheat, which I was not a huge fan of.  It was a little sad to end on a lower note, but I also chalk it up to not having much experience with Blackberries in general.  It tasted similar to other fruit beers, but it came off a little odd to me and I probably wouldn't get it again.

At this point I remembered what drinking at a higher elevation entails, so I finished up and called it a night.

Overall, I really enjoyed my two trips to the Southern Sun Pub & Brewery and would recommend people try it out.  I think either here or the Mountain Sun is a must-stop while visiting Boulder.