Introducing "Dark Chapel" Belgian-Style Dark Ale.

It is now official. The brewing, fermenting, and bottle conditioning took almost three months in total (not unlike the "White Queen"). I think it was all worth it.

The Beer pours beautifully with a deepest brown color and light brown head of tight bubbles. The oak is upfront in the nose, followed by mild vanilla and some light clove from the yeast, and finally, a hint of the bourbon.

At bottling the ABV calculated out at about 6%, but after bottle conditioning hydrometer readings indicate a final 7.2%. Much closer to my original intent.

I could tell you how it tastes but I feel that tasting notes can be really subjective, even if using a standardized rating system, because we all taste things differently. Instead I'll simply describe the flavor using some fairly recognizable descriptors and if you're interested in trying it, just give me a shout.

I tried to get a good picture of it in the glass before the head receded, but I'm not wasting a bunch of time or Beer on getting a good "money shot".

The same flavors in the aroma are present in the taste, but the vanilla is much more prevalent. The bourbon and oak meld mildly into the malty backbone for what is a pretty smooth character. The light cinnamon additions and earthy hops balance out any residual sweetness from the Belgian candi syrup. The overall result is a smooth, strong dark ale with a pretty well-balanced flavor.

I am pleased with the results, though I had several doubts during the process. I will admit that the finished product is not exactly as I had planned, but I can tell now how I might more easily achieve the desired results the next time I attempt this recipe.

Thanks for reading through the rambling and maybe I'll get to share one of these with you. Maybe you'll like it, maybe you won't, but we won't know until then.

Cheers!

( Brewing Notes: As soon as I get my notes properly reconciled I will post the recipe, but I can tell you it was brewed as a mixed extract/grain beer using Belgian Special B, Chocolate Malt, C80, and C120 malts. I used Goldings and my "Owl and Moon" hops, along with Amarillo towards the end of the boil. The yeast was the Wyeast Abbey Ale. Fermentation was done over toasted Oregon Oak soaked in cream sherry and the Bourbon Oak chips used in "The Archdruid" (which themselves were soaked in some vodka along with the Bourbon Vanilla Bean. I added a teaspoon of cinnamon to the boil and a half-ounce of vanilla extract as well. )

Dark Chapel Artwork

final "Dark Chapel" label art.

     "Dark Chapel" is nearing readiness and bottle conditioning is going well. I decided it was time to take the label art ideas that have been taking up numerous sheets of paper and choose a final image. After scanning the sketch I used GIMP to give it a little extra character and after numerous variations I am pleased with the result I'm making "official".

     I'll provide more info on the Beer itself after a full two weeks in bottles. I'll provide an updated %ABV, notes on the recipe, and some overall thoughts on the result and what I will do differently the next time.

     I decided to make a collage of some of the other rough sketches I played around with just for fun. I eventually decided that the simple glass and candle idea had a more subtle, elegant demeanor.

Several of the rough idea sketches I played around with.

 Cheers!

Skal!

            Several Days Ago: “Dear Internet, I have heard about this magic stick that Viking Brewmaidens used to wield that would turn water into Beer. Could you tell me more about this wondrous weapon of the gods? Thanks. Yours Truly, Beer Dork.”

            All I really wanted to know was just a few more basic facts about the yeast-imbedded brewing sticks that Scandinavian families would pass down to each generation. You know, I have come to expect everything I want to know to be accessible within the first few Googled search results because this is the future, right? It is enough to say that I’m writing this because I did not quite find such info easily… or at least not the info I really wanted, just more vague references to these implements.

            This excerpt comes from the late Michael “The Beer Hunter” Jackson’s article “Odin’s Glass of Nectar”:

                       

“Norse legend says that Odin, disguised as an eagle, spilled the secret of beer from the sky. The Norwegian brewers learnt that, if they kept the stick they had stirred their previous brew with, it would help to start the next fermentation. Coated with sticky residue, the "magic sticks" harboured millions of living yeast cells. Later called "yeast logs," some have been kept as family heirlooms.”

            And from John Palmer’s “How toBrew”: “These brewing sticks were regarded as family heirlooms because it was the use of that stick that guaranteed that the beer would turn out right.”

            This was the beginning and end of my quest for the Mythic “Staff of Beer.”

            That is really about it for the stick itself. There is plenty of information about Fjords, however, and that was the first of many side trails I wandered along… and eventually found myself looking at statistical data from the Nordic Council’s website. I decided to take what I had learned and make my own map of the Nordic Region. I hope it is of some use to you in your journeys!

Cheers!

 

"...and here I mock my own Nordic heritage."

         

A         http://www.haandbryggeriet.net/beers.html

B         http://www.nogne-o.com/

C         http://mohawkbrewing.se/en/

D         http://www.beerhere.dk/

           

ET       http://eviltwin.dk/

M         http://mikkeller.dk/#

           FYI: Fjord:  (Concise Enyclopedia via Merriam-webster.com) “Long, narrow arm of the sea, often extending well inland, that results from marine inundation of a glaciated valley.” There are many of these in Norway and found also throughout the Nordic Region. I refer to Puget Sound as The Olympic Fjordlands frequently due to its heritage of glacial movements.

           

            Scandinavia refers primarily to the lands of the Scandinavian Peninsula: Norway, Sweden, and Denmark. The Nordic Countries is a more fitting reference when including Finland and even Iceland.

            Also, FYI: Vikings didn’t wear helmets with horns on them into battle… those iconic headgear were ceremonial/social hats similar to Beer hats with upturned drinking horns mounted to the sides! It's True!

           

Owl. Moon. Hops. Welcome Class of 2013!

Say hello to the new vines! Here comes the new growth of hops for this years home-brewing experiments.

         Here we have the "Owl and Moon" Hops; remember, we don't actually know what variety they are since we have never done a test on them. We suspect it is Magnum... maybe. perhaps this year I'll have them checked out and find out for reals.

This one is well established and will provide more than I will be able to use... unless I go ahead and make some enormously-hopped ales. This thing is taller than I am already.

Over in the side-yard we have the Goldings - Remus and Romulus. Remus already has some bold, leafy growth while Romulus is shooting up about a dozen stalks. I have done a little research on whether or not I should cut any of them back but I haven't made up my mind yet on whether it will be necessary for me.

Last year I was able to harvest enough Goldings to produce my Wet-Hopped Bourbon Oak ESB ("The Archdruid"). From what I've read and heard told about first year growth, that's a good indicator of a hardy plant. I'm looking forward to a good yield this year but I won't count on it until I start seeing the cones.

Remus

Cheers!

Romulus

Bottling Day Eve, Epic Beer Steins, and Whatever Update.

Hey. So the kitchen is ready to finally bottle the Dark Chapel tomorrow. In case you don't know, the Dark Chapel is a Belgian-inspired Strong Dark Ale recipe I brewed a couple of months ago and hasn't seen any light since getting the bourbon vanilla bean and oak chip infusion at week two. I'm really hoping for better than "just alright"... we'll find out tomorrow.

Otherwise I haven't been real heavy on the Beer Promotion Agenda of late.

I am however working on some new materials to present here on the blog and planning some noteworthy activities to report on. I'll also have some new formats for discussing local places and breweries.

Until next time, here are some pictures of EPIC BEER STEINS I have found via internet.


Cheers!

Allegedly holds 85 bottles of Beer. "Believe it or Not." - Ripley

Somewhere in Minnesota...

St. George the Dragon Slayer

Warhammer themed steins. Require Strong Ales infused with Ork-blood..

Festival of Dark Arts: A Carnival of Stout

Festival of Dark Arts/Stout Month

- Ft. George Brewery, Astoria

The Back-story:

            It had better be just as good next year, because I’m putting a lot more effort into planning and preparing for the next trip. I’ve decided that this was the most enjoyable event I’ve been to in the last year – combining great Beer, music, art, and atmosphere.

            I almost didn’t go, for the second time.I didn't make it last year. This year it crept up on me and I had less than a week to prepare… and no one in town for the young’un to stay with. We made arrangements at a local campground anyway and figured we’d at least drop in at the festival so we just wouldn’t miss it entirely. As it turns out, the folks were out at the coast that weekend and offered to swing through and take in the boy for the night. So we ended up free and clear to just hang out at the brewery all evening.

The Evening Begins:

            We started off first with dinner at the Wet Dog Café (Astoria Brewing) and had some great food and tasty Beer (Strong Ale and Badass Stout).

Hanging out in the brewery

            After that we walked to the brewery, bought our glasses, tokens, and swag, and then took the extras back to stash in the car. We hurried back to Ft. George with our glasses, tokens, and map... but where to start?

            There were several sampling tables setup throughout the Ft. George campus and anywhere from 4-8 selections at each one, as well as at the bars. All the people working the tables were friendly and helpful and the place was not crowded at all (except when the band was playing in the Pub).

Entertainment Highlights:

         

            In the Brewery proper were works by painters and glassblowers and tattoo artists ready to do their thing to you right then and there. You could hang out with your Beer and gaze upon the long row of barrel-aging Beers or hob-nob with brewers and bloggers.

Girls in Black Leather w/ Fire

Taunting the Fire Dancers

            In the courtyard between the Brewery and the Pub you could hear the ringing of hammer on iron as a craftsman worked at his forge and occasionally taunted the fire dancers about braving some real heat. The dancers were entertaining and what good is a night festival anyway without swirling pyrotechnics, right?

Live Arts

Painting and Sculpture

            In the Gallery you could catch the live painting up for auction, enjoy several works of art with Ravens, Owls, and/or Glass, or gather around for various audio/visual presentations and belly-dancing. I was most interested in catching the Soriah performance. I’d had the opportunity to meet Tuvan-trained Throat Singer Enrique Ugalde several years ago when I was spinning at Hive but had never been to one of his shows. I was not disappointed.

Soriah

The Builders & The Butchers

            In the Pub we caught a band that My partner has already been in love with for a couple of years now, and I had become a fan of. The Builders and The Butchers, an alt-country (i.e. more traditional and less pop-music sounding country) band, closed out the evening sounding really good.

The Beer:

Ok. Finally. Here’s the really good part. 40 Stouts. Here is our List of what we tried in no particular order – with maybe a brief description or an emotional blurt!

            Ft. George Polish’s Black Walnut Stout – Solid, they should age this one in Bourbon Barrels! (6.4%)

            Ft. George Meeker’s Mark – Aged in Maker’s Mark Barrels. Good Stuff. (8%)

Th Rye Whiskey Barrel Aged Cavatica I am drinking Now

            Ft. George Rye Whiskey Barrel Aged Cavatica – Aged in Heaven Hills Rye Whiskey barrels! (I’m drinking some right this minute… mmmmm.) (9.2%)

            Ft. George Coffee Girl – Coffee Stout. (8.7%)

            Bear Republic Old Baba Yaga Spiced – Fuck, good! Spent our last tokens on more of this! (11.5%)

            Laurelwood Barrel Aged Moose & Squirrel – One up on the regular stuff.

            Boneyard Bourbon Barrel Suge Knight – Big, Black, Gnarly was an apt description. (14%)

            Elysian Omen – Belgian Raspberry Stout (7.2%)

            Ft. George Three Wisemen – aged in three separate barrels: Wild Turkey, Appleton’s Rum, and Cazadores Tequila. (9.9%)

            Portland U-Brew Tiger Blood – Belgian style stout (8.8%)

            Ninkasi Bourbon Barrel Aged Oatis –  Yum. (9%)

            Ft. George Squashed Stout – rich and squashy (6.7%)

            Hopworks Army of Darkness – The bourbon taste really glows on this one (11.1%)

            Ft.George Kentucky Girl – “Coffee Girl” aged in Four Roses Bourbon Barrels. (9.2%)

            Ft. George Viva La Stout – Mexican Chocolate Spice Stout (7.6%)

            Burnside Red Light District – if you read my post about the 2012 Fruit Beer Festival you already know I (we) loves this one! Belgian Chocolate, Strawberries, and Rum Barrel Aging! (11%)

           

            I wanted to do the Block 15 Super Nebula and the Stone 2008 Bourbon IRS but they were out by the time we got to them. I had already sampled the Astoria Brewing Badass Stout (8%) at their own facility prior.

            I know that wasn’t a list of 40 stouts, but there are many that I have already had the pleasure of drinking before and I wanted to focus on new, rare, or just really fucking good.

The Wrap-up:

            I was a fan of Ft. George from the first 1811 Lager. When I got to try the Cavatica I was sold-in-full. After my first trip to the brewery and the Bourbon Cavatica… well, anyway, you see I am biased, right? But this combination of local arts, dark themes, and top-notch stouts is beautiful. This was a gathering of elements that scratched so many of my itches I felt like a giddy puppy in the center of a gaggle of enthusiastic schoolgirls (take that however you wish)!

            This goes to the top of my list of annual events that I will make every effort not to miss. I invite you to join me next time, we’ll be spending the whole day there.

Cheers!

I'm A Gluttonous Lush!! Beer! Feast! Burp!

We're not hosting, but we will be taking food for the Feast Day Gatherings; first to my partner's family gathering, then to mine. I won't be drinking too much at the in-laws', just the way it goes. Once we arrive at my sister's place, there will be some tasting to be done... problem is, with these staggered and migratory attendances it puts a real damper on being able to thoroughly enjoy some great Beers with good paired foods or just being able to stretch out the enjoyment of them with the right company.

I have several Beers I plan on bringing along, but what should the limit be? We have a Samuel Adams Winter Mix Pack (M likes to bring one each year) already and I had already committed to bringing along some of the Grinning Jack Dark Pumpkin Homebrew.

Not a Bad Haul, That!

I have also recently gone on a Beer buying spree (Deschutes just released the 2012 Abyss and there are way too many other good Beers to pass up at the moment. Now, I would like to take a lot of them with me on The Day (tomorrow, y'know? The Feasts?) and there are a lot of great special occasion Beers in my fridge right now. Dessert Beers, Collaborative Belgian Beer, Seasonal Barrel Aged Beers, Aack!

I could start off with the Bourbon Barrel Aged Cherry Beer, then crack open the Whiskey Barrel Aged Smoked Rye Porter, then open the Barrel Aged Sour, then the Collboration Wild/Sour Belgian, and tip the dessert scales with some of that Deep Rich Decadence that Deschutes does so well! Yes! It would be awesome and I would be the Mayor of Beerland!! Hooray for me, hooray for overabundance! Yes, it would be too much!

Way too much. ....relaxing, finding my center... breathe in... breathe out

I think I just got so excited about having an abundance of good Beer that I started to get a bit carried away with my ideas. So, honestly, the mix pack is plenty by itself. And the Pumpkin Ale... it is a good occasion for sharing. After that, what? Do I need 4-5 more bottles of limited release specialty Beers? Perhaps I should set some of these aside for the later winter festivities. So, we'll go with the Flanders Fred but maybe save the Creme Brulee for X-Mass. But I still want to have a good after dinner Beer to share... maybe The Demon's Farm from Block 15 (Bourbon Barrel Aged with Cherries)? I kind of wanted to crack open a bottle of The Abyss, too. See my problem?

But there will assuredly be plenty of Good Beer on hand and I don't have to bring everything this time. If I do happen to have a couple of unopened bottles to bring home, well that's not so bad, (Don't think I'm just going to leave them behind!) I will essentially be already done with my Beer shopping for that Winter Solstice Thing.

Okay enjoy whatever you do or don't do this week in regards to Family, Food, and Drink!

Cheers!