G'day Boomerphiles Success! Our second Roggenbier fermented as it should have during the week and last night Jason and I got it into the kegs, force carbonated and connected one to the bar ready for drinking. So here it is!!
And here it is 2 heartbeats later!!
I seriously do need to replace the insulation because beer in particular seems to evaporate at an alarming rate at the Boomers Bar! Ok so what's the verdict on the beer from the 15th century? Well it's good but the interesting part for us is that it's different from what Jason made previously. The beer that ignited my passion for all things Boomers! How so? Well we hunted through the archive and found some missing ingredients from his previous recipe. See it's my view Jason has done a Colonel Sanders and found the right mix for our acient beer friend. So now our job is to reconstruct his recipe. Meanwhile we just have to keep making the stuff and drinking it until we get it right. The pressure!!! So Sputnik's Roggenbier has to wait until we have that recipe just
right. I'm not sure how I'm gonna break it to the lil fella...... So while we contemplate recipes we were thinking it might be time to produce another completely different beer to stretch our brewing legs so to speak. So the decision was easy. Lets go for a Vanilla Mocha Porter! A what you say?? One of these ya heathans!
So why you ask? Well I was particularly impressed with Matilda Bay's Long Shot limited release coffee beer. Something for coffee lovers and beer lovers in the same glass. Genius! Well that covers our 95% of the population so what are the rest of you lot doing? So when Jason suggested maybe a Vanilla Mocha Porter might be an interesting brewing experiment I said "Does a bear do No2's in the woods? Is the Pope a Catholic? Are the Kennedy's gun shy?". That's a yes to you lot that are still drinking while reading this! OK here's the educational bit again; Porter is a dark-coloured style of beer. The history and development of stout and porter are intertwined. The name was first used in the 18th century from its popularity with the street and river porters of London. It is generally brewed with dark malts. The name "stout" for a dark beer is believed to have come about because a strong porter may be called "Extra Porter" or "Double Porter" or "Stout Porter". The term "Stout Porter" would later be shortened to just "Stout". For example, Guinness Extra Stout was originally called "Extra Superior Porter" and was only given the name Extra Stout in 1840. Interestingly before 1700, London brewers sent out their beer very young and any aging was either performed by the publican or a dealer. Porter was the first beer to be aged at the brewery and despatched in a condition fit to be drunk immediately. It was the first beer that could be made on any large scale, and the London porter brewers, such as Whitbread, Truman, Parsons and Thrale, achieved great success financially. With the development of Stout's the style fell out of favour in the 1940's and was eventually revived again in about 1979. With a few flavour additions Boomers is about to put it's brewing slant on the old brew. So will Boomers rediscover the lost art of the Jasonafied Roggenbier? Will the Vanilla Mocha Porter taste like it's been filtered through Neil's budgie smugglers? Will Sputnik, heavily disguised as a door, get his Boomers opener shot off?? The only way to find out is to stay tuned! | |||||
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