@akrennmair my understanding is that there's basically 2 historical lager strains (saaz and frohberg) and everything being sold is just a variation of one or the other. Maybe there are some minute differences but...
@akrennmair I see White Labs will release dry WLP860. Lately my favorite lager yeast, and what I’m going to use in my next Vienna Lager. If I can get in dry form in NZ then I will switch to that instead of harvesting and managing liquid yeast.
I still have a love/hate relationship with WLP800, recently using WLP802 instead. Tempted to switch to Mangrove Jack M84 for my Czech beers and just be done with liquid yeasts for those also.
Only remaining - WLP810 for Anchor Steam. Maybe will try M54
Second beer Vienna Lager after 50 days of lagering, natural carbonation. I didn’t rack to a new keg, just moved this up from barn 48 hours ago, some yeast cloudiness. Rich, round mouthfeel with subtle undertone that reminds me of caramel, then much later some lingering bitterness. Smooth bubbles. 1870 recipe from @akrennmair
Third beer of the evening - Märzen. This is one of my favorite beers of all time and this recipe from Dan Gordon is such a great gift to brewers. Love it and will brew it often enough to always have on tap.
150 days in the keg. Brewing another in September to drink in March.
I see a couple of Ottawa hits among the 2024 World Beer Cup winners:
Tooth & Nail Brewing has a saison-style beer called "Valor" that picked up a gold for that category.
Also local Flora Hall Brewing picked up a silver for their "English Ordinary Bitter." Notable in a contest with global participation.
I'm a fan of both of those styles, so hope to try them over the course of the summer if they keep making them. I frequent T&N but have yet to try Flora Hall's wares.
Brought my dad out of his assisted living facility for a #beer and to watch some #NFL. He’s essentially the only one in the facility that gets out to the bar, which is the place he feels most ”normal.” He was on #hospice two years ago so we said fuck it and started bringing him out here, and well, we’re still going. He’s a mini celebrity here, especially among the bartenders and regulars.
@alexburch I'm a member and they give us a $15 off deal for new customers (and it gives me a discount, too). I don't think it counts for a membership, but might be useful if you wanted to get a six pack or two of something they don't offer in stores. You'll probably pay about the same as in store prices after shipping with the discount. (Also, please feel no pressure to use this - I really don't need it on my end, but felt I should disclose it.)
In Charlie Papazian's The Complete Joy of Home Brewing, he describes an Irish beer style, "Foreign (Export) Stout," with an ABV range of 5.7 to 9.3%. I'm used to seeing regular dry stouts (3.5 to 5% ABV) and imperial stouts (9 to 12% ABV) but not much in between. Are there any commercially-brewed "Foreign (Export) Stout"-style beers that are available in the western part of the USA? I'd like to try one and see if this might be the next style of beer I brew.
Late father-in-law's 1990 Watney Truman diary, showing their patch and brands they distributed at the time. He had been a publican for them in the 1960s then turned rep. #beer@boakandbailey