Beer Profile: Jackalope’s Tannakin

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Profiled by Ken Carman for professorgoodales.net

Beer-Profile1-258x300 Let’s make this clear from the start: you cannot buy this beer, at least not yet, unless someone sells you one of the few pre-bought bottles. How sad for you.

Rocky head: not a lot in a small glass. The first pour: none. Second: better. Black as midnight.

Bourbon barrel aroma mixed with roasted barley. A little dark chocolate with a bare hint of smoke. There’s a nice sweet sense that I am guessing is from the barrels.

Mouthfeel: just a hint of slick and, again, smoke. Roasted barley sense provided the roast with also a whisper of higher alcohol, but only as expected if placed in a bourbon barrel. 6.2 abv seems about right. The body seems fuller that it really is: probably the bourbon and the nibs helped with that.

tumblr_inline_mfe1iauMc81qancv2I have enjoyed many a beer from Jackalope and seen them grow from using a Brew Magic system where the pale, to provide one example, was pleasant, yet cloudy and even a bit milky… in looks only, to a brewery with nice clear beers that kept the integrity of the original recipes, and then some. But this has to be the best beer ever out of the partnership of Bailey, Steve and Robyn.

This was aged with bacon in a bourbon barrel. The bourbon taste, and sweetness, are obvious, yet not cloying. The bacon is more background, but murmurs in the background, almost like the gentler ghosts from The Sixth Sense. Cocoa nibs (I’ve seen this spelled “Cocao” nibs too.) provide a slight dark chocolate bitter that compliments all the other additions. The balance for all added, perfect if looking to avoid a sense of “too aggressive.”

tumblr_inline_mfe1j6LE3b1qancv2 A nice nitro push, on tap, at the tasting room, would be a dream come true.

“Tannakin” was named after a legend about a woman born with hog-like features.

This was a special purchase: the first hand bottled, wax sealed with a logo, labelled beer from Jackalope, Nashville, TN. Only 50 bottles and we got three, sold one to a lady who was desperately looking for one for her husband as a surprise. The second bottle is being saved for the summer when I do beer tastings in the Adirondacks.

If they do not brew this again, I’ll see if I can get some of the more unpleasant Sixth Sense ghosts to rattle their chains in the brewery, 24 hours a day, or the spirit of Tannakin herself to possess the wood this fine beer sat on, until they say, “Think we’d better go ahead and brew more: these ghosts have us over a bourbon barrel!”
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Welcome to the new PGA rating system: one beer “Don’t bother.” Two: Eh, if someone gives it to you, drink. Three: very good, go ahead and seek it out, but be aware there is at least one problem. Four: seek it out. Five: pretty much “perfecto.” This beer was rated…

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Brew Biz: Werts and All

                                                     

Mike Kraft

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Written by Ken Carman for Professorgoodales.net

   Ken Carman is a BJCP judge; homebrewer since 1979, club member at Escambia Bay Salt City, Salt City and Music City Homebrewers, who has been interviewing professional brewers all over the east coast for over 10 years.

Turtle Anarchy
216 Noah Drive
Franklin, Tennessee 37064
(615)595-8855
Brewer: Mike Kraft

  Mike Kraft facts from a previous Brew Biz interview


 Mike’s from Nashville originally, Siebel trained. His first job as a brewer was at Hubcap Brewing in Veil, Colorado, and he spent nine years as the head brewer at Two Rows Brewing, with brewpubs in Allen, Houston and the Dallas area. Like many pro-brewers Mike comes from a ‘mixed’ background where he started out as an electrical engineer, but found his ‘happy’ in brewing.

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  Once up a time a brewery like Turtle Anarchy wouldn’t expect a lot of visitors. Over the years I have interviewed many a brewer in industrial locations and business parks and, at best, there may have been a tiny tasting room: mostly for the few who would stop by out of curiosity. Tucked away in industrial locations, business parks and other odd places, it was a quieter time where the beer went out a door that few folks, except the brewers, would pass through. Continue reading “Brew Biz: Werts and All”

Come to Your Senses, Man!

Courtesy sivers.org
Courtesy sivers.org

Written by Jerry Buckley. Buckwheat beer brewed by Jerry Buckley

Buckley logo buckwheat As far back as Aristotle, the scientists and philosophers have insisted that our knowledge of the exterior world is limited to and defined by our sensory perceptions; and that that all sensory input can be compartmentalized into five neat packages: sight, sound, touch, hearing, and taste. However, those of us who home brew for a hobby realize that this is an inadequate explanation for what we understand to be a much “bigger picture.”
 Sure, we can feast our eyes on the sensuous ruby hues of CaraRed barley, or the occult darkness of chocolate malt. We can ogle the vibrant color of the orange peel we are “zesting” to add to our boil. Moreover, I don’t know about you, but watching a good krausen orgy in my carboy is far more entertaining than watching most television programs. Continue reading “Come to Your Senses, Man!”

Brettanomyces, a Funky Yeast, Makes Flavorful Beers

Chad Yakobson, 28, founder of Crooked Stave Artisan Beer Project, checking on the progress of his beer in his Denver warehouse
Chad Yakobson, 28, founder of Crooked Stave Artisan Beer Project, checking on the progress of his beer in his Denver warehouse

Written by Daniel Fromson for The New York Times

A CREATURE is lurking here in Chad Yakobson’s warehouse, inside the oak barrels where he ages most of his beers. Its name is Brettanomyces, and it’s a cousin of the domesticated yeasts that humans have brewed with for thousands of years. Often called wild yeast — a reference to its natural habitat (fruit skins) and to its volatile temperament — “Brett,” as it is widely known, can lead to unpredictable fermentations and gushing beer bottles, aromas politely described as funky, and fear. Most brewers work hard to keep it out of their tanks by sterilizing every piece of equipment. Continue reading “Brettanomyces, a Funky Yeast, Makes Flavorful Beers”

Christmas Beer Swap: Merry Christmas Everyone!

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Postede by Richaqrd Dicks at justanotherboozeblog

It’s been over a week since any of us last posted, but with the Holidays and end of year deadlines at work we’ve all been a little busy. This year for Christmas I got roped into a Holiday tradition that is becoming more and more popular each years. I speak of the Christmas Beer Swap. It’s a great tradition, which I hope to participate in for years to come. For anyone who might not know how it works, a group of guys get together (girls can join in too…for sexual favors) and buy a different case of beer. Then they put all the beer together and make a bunch of variety packs. For Christmas time, typically everyone gets a Holiday or seasonal brew. What I love about this Holiday tradition is it gives you a chance to try a bunch of new and different beers that you might not try otherwise. This is a big deal in PA since most of the time you have to buy an entire case to try any of these beers, and at $35+ for a case….no TV and no beer makes Homer something something. 
Continue reading “Christmas Beer Swap: Merry Christmas Everyone!”