From the Bottle Collection: Nutfield Harvest Ale

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

Old Nutfield Brewery
Derry, NH

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  I remember the day I bought this. I was waiting for a movie and decided to stop by for a beer in Nashua, NH.It was a small bar that advertised they had “our own craft beer.” They called themselves the Nutfield Pub. It was actually a bar/hotel complex from what I remember. Makes me wonder if it was a bar owner trying to climb onto the craft trend in a somewhat dishonest way, or if Jim Killeen actually had some connection to the pub. I think that’s why I thought it might be a contract brew at the time, since obviously there was no brewery there or bottling line.
 Not that memorable, but not bad from what I remember. A nice mild, nutty, amber beer
  Ratebeer.com gives no score and says, “formerly brewed at Nutfield Brewing Company, 22 Manchester Road
Derry , New Hampshire, NH.” Then says they’re out of business.
  My web search revealed the brewer was Jim Killeen, born October 1955, died October 2010, who left the corporate world as an employee to become his own employee: starting a microbrewery. He had worked for Lockheed Martin.
  He operated his brewery in the 90s and died while joggin in 2010. The brewery died before that “when plans to expand fizzled,” often meaning a company over extended itself.
 The brewery was a 25 barrel brewing system which was actually set up by New England craft beer legend, Alan Pugsley.According to a book on New England craft breweries Jum contributed a description of his brewery to they had open fermentation tanks, and that was the 90s before Belgian brewing became quite the trend.
 When Bob Dole was running for president he decided not to stop by the brewery because they had a beer called, “Old Man Ale.” Bob was being criticized because of his age. That produced a lot of negative press, so he stopped anyway.
 The brewery is now owned by Alan Pugsley: famous for starting Shipyard and their brewpub in Kennebunkport: Federal Jacks, but turned it into a contract brewery. The beer brand doesn’t exist anymore.
Jim Killeen, left, with wife, Tina, on their backyard deck.
Jim Killeen, left, with wife, Tina, on their backyard deck.

A Beer Judge’s Diary: AWOG’s Terry Felton

Written by Ken Carman for professorgoodales.net

beerjudge-258x300 (1)  Often the first, and the last, contact a traveling: out of town, beer judge has for a competition is the judge coordinator, or “director” as they’re sometimes referred to. Last year my work schedule took me close to New York State, and I wondered, “Wouldn’t it be a hoot to judge beer in my native New York again?” Previous to that I had judged in Albany, NY at a competition known as the Knickerbocker.
 So that’s how I wound up at Amber Waves of Grain, or AWOG: Buffalo area. Held at a Knights of Columbus in Niagara Falls, New York.
 This year my schedule seemed cooperative, so I offered my Certified judge services up to Mr. Terry Felton again: beer judge director at AWOG. Yes, I’m “Certified,” but my readers already knew that: even those who read my other, non-beer related, columns, right?
  Millie, my wife and also a beer judge, decided to go with, so we towed my work truck up to a client’s parking lot in Cortland, Ohio, looked at the snow surrounding my ancient tour bus in the storage area about 5 miles away, and decided to crash at a service area on the New York State Thruway instead of possibly getting stuck in a lot in Ohio.
 Late March, snow, Ohio? Yup, and we could hear Phil from Punxsutawney laughing just across the border, while Bill Murray was muttering about an “over sized rat.” And, yes, I wrote that before all those Facebook Phil jokes.
 So two semi-rested beer judges registered and headed off to see what we were judging after a very brief talk with Terry Felton. Actually: correction. No need to “head off.” Terry already had our assignments up on a big white board that latter he erased and reused for the second sessions. I took a picture of the board, but it didn’t come out, but you can see part of it to the right in the picture of Terry.

Terry Felton
Terry Felton
Continue reading “A Beer Judge’s Diary: AWOG’s Terry Felton”

Big Batch Brew Day!

Written by Brandon Jones for embracethefunk.com

I’ve been looking forward to the day when I had the chance to write this blog entry…the day I get to talk about brewing a full size batch of sour goodness for the Embrace The Funk series at Yazoo. Yep on March 2nd Linus Hall and I brewed a full 40bbl batch on the big system! (Our previous batches together have been 10bbl) What an awesome experience it was to plan and gather up everything we needed to brew a Lambic style ale.

ETF1labelOne of the first items on the list was to figure out which yeast/wild yeast/bacteria blend to go with. We already have a single barrel batch (59 gallons) of Lambic style beer fermenting which we have been very happy with it’s progress since early Fall. That batch was fermented with a few goodies from my stockpile of funk and Bug Farm 5. So in what has been one of the coolest moments of my sour brewing adventure I worked with the Brewing Science Institute (BSI) on building up a proprietary sour blend based on our first batch. Working out the proportions of the different microbes to make up our ETF1 blend and actually seeing 40bbl pitch of it was one of those brewing moments I’ll always remember.
Continue reading “Big Batch Brew Day!”

Dry Hopped Bud Light

 

No, your eyes aren’t deceiving you; I’m dry hopping Bud Light today. I borrowed this idea from one of the brewers at Anchor Brewing. He mentioned on a Brewing Network interview that this is his favorite way to see the differences between different hop varieties. They just buy a 12er of Bud Light, pop the caps, drop in a few pellets, and then taste the differences. It sounded like a great idea to me, so here we go!

There isn’t too much to talk about in terms of a ‘how-to’. Label and sanitize your caps, pop the caps, drop in some pellets, and re-cap. It’s a pretty straight forward process. I keep all my hops in mason jars, so it’s a pretty simple process for me to open a jar, steal a few pellets, and seal it back up with the foodsaver. The only real question was how many pellets to add to each bottle.

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Everything Sold At The Yankees’ New “Craft Beer” Stand Is Owned By MillerCoors, And Half Of Them Aren’t Actually Beers

I do not say this lightly: beer snobs might be the worst people in the world. But not even they deserve to be locked in Yankee Stadium for four hours, with the only unconventional option being this dinky and confused beer stand with four drinks on tap, all behemoth-brewed by the MillerCoors conglomerate.

Amanda Rykoff was the only person who went to Yankees opening day yesterday, and she discovered something new for 2013. The “Craft Beer Destination,” which isn’t just a way to part fans from their $12(!) for middle-shelf, mass-produced beers: it’s a destination. For Blue Moon and Batch 19 lager, the only beers it sells. Leinenkugel’s Summer Shandy is at least made with beer, while Crispin Cider is pretty obviously not.

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Beer Profile: Unobtainium by Straight to Ale

unobtanium

Courtesy Huntsvillebeer.com

Profiled by Ken Carman for Professor Good Ales

Beer-Profile1-258x300Definitely has the nose of an Old Ale with carmelize malt up front and a sense of “aged.” Creamy head that fades fast. A bit dark for an Old Ale. Probably at least high 20s on SRM scale, which is a bit off the scale according to BJCP standards. No hops in nose: expected. Nice ruby highlights barely shine through. It is a little dark for the style. Nice pillow head.

Taste: caramelized malt up front, oaky elements and hint of Brazilnut-like taste yet: hint of malt sweet. Quite complex, malt-wise:especially when it comes to caramelized malts. Hops addition to the mix not worth the mention, as expected.

4.39 at Beer Advocate (before I added my comments) 92 @ Rate Beer.

While not listed as “barrel aged,” it tastes barrel aged and a little oak-y.

The mouthfeel is a bit slippery and malt full. Carmelized malt caries through to the Mouthfeel.

I have yet to have a BAD Straight to Ale beer.

11 plus abv? That’s just a tad high for an Old Ale according to BJCP guidelines, but the beauty is: you’d never know. That’s talent.

This goes down well, smooth, yet is a tad dangerous due to abv. A hint of sweet malt balances it out well. If I were having this in a pub in England, Wales or Scotland I would think I had returned to the home of my ancestor’s fav brews. While “technically” I could take it down a peg for very slight overage in SRM and abv, but I won’t because when it comes to the experience: can’t say anything neg about it. Beer, while the technical normally counts, should be rated for the experience first and foremost, at least outside competition. If with an experience this incredible I am willing to forgo the technical: especially when so very, very minor points as slightly higher abv and SRM. So once again a Straight to Ale beer gets…

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Welcome to the PGA beer 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.”