(WENN) — There are few things in life that sound more appealing than a cold, refreshing beer while you’re standing in a warm shower. It would also save you time as you get ready and gear up for that big Friday night out.
But if you’ve ever found powering down a full bottle of beer during a six-minute shower rather tough, a Swedish brewery has the answer – a double-strength mini beer designed specifically for consuming in the shower.
Last night, a great friend of mine, a winemaker and bon vivant and terribly well-traveled academic type, sent me a Facebook message that said, “I’m drinking a Deschutes Abyss. I don’t know what this stuff is but it’s not beer.” I didn’t even ask if he liked it. That would have been inviting one of those fascinating but very time-consuming dialogues that he and I have had periodically, ever since I started working in his Bainbridge Island, Washington, wine shop, back in the fall of 1998.I didn’t have time to discuss it but I know, beyond doubt, that his very acute palate picked up on one aspect of this fascinating, paradigm-altering ale that has had me mesmerized ever since that first vintage, in 2006: complexity.
I find that the longer I brew, the more involved I become in the process and the mechanics of every detail. Learning new techniques and testing them on your own is part of the joy of having a hobby as vast as home brewing. Some new processes or techniques offer little advantage, and thus are disregarded. However, some techniques require so little effort and provide such a noticeable difference that they become standard. For me, malt conditioning is one such technique.
Malt conditioning is a very simple process which consists of adding a very small amount of water to your grain bill prior to milling. The addition of water to your un-crushed malt results in more resilient grain husks. The husks take on a more “leathery” feeling. They are less dry and brittle, which means that they will remain much more intact during the milling process.
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Without intent, I have collected well over 1,000 beer bottles since the early 70s. When something finally had to be done about the cheap paneling in this old modular, I had a choice: tear down the walls while, oh, so carefully, replacing the often rotted 1X3s; OR, cover them with…
The Bottle Collection.
Written by Ken Carman
The collection has grown so big I have no more wall space. Now I’m cleaning out the house and have to throw out so much, be far more selective. In an old box I found Alimony Ale, billed as “the bitterest brew in America.” Hardly, though I do remember it being very bitter. Brewed by Buffalo Bill’s in Hayward, CA.
I haven’t seen this brew in quite a while. I’m also thinking it’s probably been out bittered, due to the peak of hopheadedness.
78 and 83 on BA, 38 and 11 on Ratebeer. Here is what RB said…
”This traditional India Pale Ale was first produced in 1987 for a customer going through a divorce. Alimony was one of the first craft IPAs and gained cult status after articles appeared in Newsweek and Playboy. Brewed with an abundance of hops from the Pacific Northwest, 70 IBUs and 6.8% ABV. “
They say it’s brewed by Mendecino, which I am guessing is their vender. Kind of like how Matt’s Brewing/Saranac has brewed for Sam Adams in the past. Buffalo was started in 1983. According to their own site…
”In the early 1980s, beer enthusiast and famed photojournalist Bill Owens envisioned opening an authentic brewpub similar to those that existed in England. It would serve homemade, hearty libations with character and integrity. At the time, California law prevented the joint operation of a brewery and pub, and true beer lovers had few alternatives to watery, mass produced beers, unless they could figure out how to make their own home brew.”
“The law changed in early 1983, giving brewpubs the green light to draft their own beer on the premises. Owens, a pioneer in the early brewpub movement, made his dream a reality and opened Buffalo Bill’s Brewery in Hayward, California.”
“In 1994, Owens sold Buffalo Bill’s to then, brewer, Geoff Harries, who continues to carry on the brewing legacy. Harries started homebrewing beer in his parents garage, and began working with Bill in 1987.”