Professor Good Ales

Written by Ken Carman for PGA

The Topic: Beaver River Bootlegger’s Yeast

 I could be admitting to a high crime for my community here. The punishment: my property could be confiscated. In our deeds here at Beaver River there’s a phrase that states anyone caught brewing or distilling can have their property taken away. I asked Scott Thompson: a member of a five generation Beaver River family, and fellow wise… guy, about that and we agreed it was probably put in the deeds by his grandfather, or great grandfather during Prohibition.
  And I asked, “Because he wanted everyone to stay above the law, right?”
  He chuckled, “No, he probably didn’t want the competition.”
  Then he added, “I don’t care if you brew back here.
  But let’s just add to my story that all this kind of, sort of, happened somewhere else, OK?
  We have green apples growing here in Beaver River. Not sure what type they are: they’re not really “green,” or “crab,” since they turn somewhat red in spots when completely ripe. The tree across the tracks has apples that turn totally red. I suspect they are of a different variety.
  The apples closest to my Anywhere But Beaver River Brewery are a grand mix between a nice shade of sour and slightly sweet. I’ve been attempting various versions of… “making cider…” out of them over the years. This year I bought a small fruit press, tired of the very inefficient potato masher mashing method.

Continue reading “Brew Biz: Werts and All”

Chris McQuistion measuring dry yeast to prime our bottling sugar mixture. This was the special sideways room that defies gravity so it facilitates great yeast growth. Uh, actually we had no way to turn the picture here at PGA, so just blame it on us.

Written by Jerry Buckley

It has been well said and oft repeated that “necessity is the mother of invention”. It may also be fairly postulated that “laziness is the mother of discovery”. Don’t get me wrong, I enjoy brew day: the pre-game putting together of the grain bill and the coming together of a plan; the soothing smells of grains mashing and wort boiling, the feel-good mojo of creating an enjoyable end product from scratch. But at another level, I don’t wish the brew day experience to be any more time-consuming or difficult (not to mention expensive) than needs be. Continue reading “OctoberTest”

Profiled by Maria Devan for Professor Goodales

Pours a rich and dark. If it’s not completely black it may as well be because there are no hues and no edges. A thick creamy head of mocha colored foam graces the beer and lasts. leaves lace and plenty of bubbles to linger on top.

Nose is deep roast. Soft bready-ness with a caramel backing. Some bright dark fruits and a sweet bit of chocolate. There is a powerful vanilla on the nose but as fragrant as it is it does not dominate.

Taste is supple and full roast. Chocolate and a bit of nuttiness greets the palate. There’s a surprisingly bright dark fruit. This malt is substantial and faintly acrid. There is a smoothness to the flavors form the vanilla which is light on the palate. Creamy full mouthfeel with a touch of it’s weight from alcohol. The alcohol is a light warmth as this one finishes bitter with a only a small measure of the sweetness to linger.

Bold as brass!

4.

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.”

____________________________________Beer HERE

Maria Devan lives in Ithaca, NY and is frequent reviewer of beer and a beer lover deluxe.

Profiled by Maria Devan for PGA

Pours a fiery copper orange. This beer is aglow with light and with radiance. A fat tan head of foam fell well and left a ring and some spots of lace to look at. Inside the glass it is as serene as a perfect pane of colored glass.

The nose is bready. Dark crusty bread that is lightly toasted. There is a baked grain sweetness on this plus a sweetness from caramel. No fruity esters, no hops, wonderfully clean.

Taste is tantalizing and smooth. All that malt but no heaviness. The body is thin and the lighter side of medium,. The malt is crisp. A brief hint of chocolate comes out as it warms but remains largely and delightfully unfullfilled. It envelops the palate just as it’s light sweetness comes up to rescue you. The finish on this one is malty, breaddy and dry with a light touch of bitterness from subtle hops. Perfect.

4.5

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.”

__________________________________________________Beer HERE

Maria Devan lives in Ithaca, NY and is frequent reviewer of beer and a beer lover deluxe.