2 Daves

I've had this batch on the pumps for several weeks now, and there are only two casks left in the cellar, so come and get your pint before the next guy does. It is based off a recipe that is based off a recipe. In the classic nature of handed-down news, I suspect what I have going on here is much different than from the originator of the homebrew recipe, Dave A (on the right). In fact, I know that it is different because I have had the original dispensed from the kegerator in his garage. It was called Zippy IPA at the time.

A bottle of original made its way to our sister pub the Woolpack Inn a couple of years ago, nestled in a sock inside a backpack inside the belly of a United Airlines jet. It took a year, but the bottle was discovered lurking in the cellar and summarily consumed, causing Dave B (on the left) to inquire about the origin of the bottle. This led to the acquisition of the recipe, and its subsequent modification into a number called Zippy Red IPA.

I decided to have a go at it one day, and called Dave B for the recipe. There was some confusion as to crystal malt color designations, as the British like using arcane units of measure, but I just used 120L crystal for whatever was specified as crystal. Upon tapping, we discovered this lovely dark red stuff that had nice balance and a subtle hop aroma. Would I call it an IPA, like Dave A and Dave B did? Nope. It wasn't pale, for one thing, and it wasn't destined for India. It was just a dark red hoppy ale, albeit yummy, so I've been using the official style designation "Dark Red Ale". I think the official style designations have gotten a bit silly and out of hand, so I can make up my own; it's my pub.

This whole IPA thing has gotten out of hand. I like the occasional hop bomb, but for a nice night out at the pub I, generally speaking, don't require a hammer that large. I'm even getting more touchy about people stomping up to the bar and demanding (not "please" or "may I have") an IPA, without even looking at the beer list. Of course I can't appear touchy, what with the diminishing quality of customer service that this entails, but I'll talk about you when you leave, and you know who you are. The other one I often get is "What's your hoppiest?". This could mean several things. Are you talking about the finish; or about the number of IBU's; or what about that massive amount of bittering that doesn't translate into aroma. I have a nice bitter on right now that's nice and hoppy, what with the 0.3 Kg of Fuggles dumped in at flameout. It's sure hoppy by many standards, but its 3.5% ABV and lack of citrus confuses the unwashed masses.

2 Daves certainly is "hoppy", double quotes intended, but three of the handy imperial nonics will serve you nicely for an evening session at the Local 180. See you there.

La'al Rye'un

I really don't like beer reviews. It seems that everyone is grumpy about the beers they are consuming, for the most part, and I have started a couple of unfinished posts about just what I think about this. But then something inside me realized that I was being grumpy about people being grumpy, and haven't clicked the "Publish Post" button yet until I get this sorted out in my own mind.

Anyway, as I rolled cask number two out of eight of La'al Rye'un onto the stillage I thought I should say a word or two about it.

We had a fun yet zippy fast visit from our Sister Pub, The Woolpack Inn, over Christmas, and Dave the landlord/brewer, was put to the task of creating a mild using rye. Mild is a style that I don't understand all that much, but figure I have a few more years to learn about. I had a bag of rye languishing in the millhouse, and had only used a bit for a light rye stout that I made as one of the first test batches back in August. As my brewery and pub use all imperial measure, and the brewery itself is modeled after the Hardknott Brewery at the Woolpack, Dave seemed to feel right at home. Indeed, I was chased out of my own brewery on a few occasions as I attempted to monitor the progress.

Just this morning I drew the first pint of cask number two off the nice handy Cask Doctor taps I'm using. I call this the "finings pint". For quality control purposes one must make sure that fish guts and yeast aren't being dispensed into the eager punter's pint glass. Not a problem with this ale. That first pint is going to be just as good as the last. It is bright and full of flavor. The rye bit is present in the nose and the finish, which lingers just long enough for the next hoist of the glassware. The mash temperature was set at 68 Celsius to create a maltier, less bitter (more mild) flavor.

The second pull through the sparkler was even nicer. At 3.0% ABV, this is definitely a session quaffer, and I can't think of anything I'd do to change the recipe.