Rocky Mountain Brewing News October/November 2010 : Page 1

Photos and Story by Jim Mitchell Steve Indrehus (second from left), brewmaster at Tommyknocker Brewery in Idaho Springs, along with his brew crew proudly display hand-picked fresh hops from a farm in Montrose. Photo courtesy of tommyknocker Brewery. By George Ochenski ayern Brewing’s brewers are excited about the medals they won in 2010. and ac cording to head brewer Justin lee, they are just as fired up about the reasons for those awards. Dragon’s Breath Dark Heff won a silver medal in the german wheat category while their new and power ful Dump Truck Summer Bock took the Bronze in the Bock category at the 2010 United states Open Beer Champi-onships. Add to that the Bronze for their Doppelbock at the 2010 naBaMountain Beer festival and it’s been a Above-Bayern “Brew Crew” (l-r) Steve Moore, Justin Lee, Thorsten Geuer, Jürgen Knöller and Tim Peterson in their Missoula, MT brewhouse. photos: flickr and Bayern Brewing very good year for Bayern. “Part of the pride in the Silver Medal Bayern received at the com-petition,” says Lee, “is that Dragon’s Breath placed even higher than the german wheat beer entered by the historic erdinger weissbräu, a Bavarian brewery that for over a century has defined how a erman wheat beer should taste. Bock and wheat beer styles are both german traditions and recogni-tion in these categories, “means that we are truly achieving our goal — to be an american company that pro-duces top-quality, authentic german beer.” Prost! Each year in France, the release of “fresh” wines is celebrated. The grapes are crushed and bottled in early summer. A spe-cial week is scheduled at fall harvest time to uncork them. A festival atmosphere sur-rounds the uncorking of these Beaujolais, or nouveau (new) wines. Every vineyard releas-es their nouveau wines at the same time and locals look forward to this week each year. Why not celebrate the release of “fresh” beers here in the Rockies? Craft brewers do a thing similar to French wine makers, with the fall tapping of their wet-hopped beers. Wet hopping is a practice whereby brewers hand pick or acquire fresh green hops from hop farms and immediately add them to the boil-ing kettles. Except for bittering, no dried or pelletized hops are used in the brewing pro-cess. This leads to a beer full of fresh aroma and flavor. And adds confirmation to the creative edge that has helped make the craft breweries such an exciting industry to watch. At Tommyknocker Brewery in Idaho Springs, Brewmaster Steve Indrehus and his brew crew travel to a nearby hop farm in Montrose, in mid-September, to pick Chinook hops right off the vine. Within 24 hours these hops find themselves added to the boil, for what will become Colorado IPA Nouveau, a wet-hopped IPA. Tommyknocker will release this brew on October 13, only at the 27 Old Chicago pubs. It will be on tap through Thanksgiving. In concert with the marketing staff of the Old Chicago restaurant chain, Steve has developed the idea of Beer Nouveau. It is his hope that breweries throughout the region will begin to release their wet-hopped, or nouveau beers, on the same week each October, allowing for a time of celebration and comparison. Each year beer drinkers could look forward to the “Festival of Beer Nouveau”, and sample new beers with the freshest ingredients around. Tappings could be coordinated into a specific week through-out the region so beer aficionados could enjoy fresh-hopped nouveau brews at many locations. The wide-spread events could be promoted as a sea-sonal cel-ebration of har-vest-fresh new beer, or Beer Nouveau. Hopping to it. Local hop farmer Rich Andrews is happy with this year’s crop.

Bayern Brewing Brews To Style

Bayern Brewing’s brewers are excited about the medals they won in 2010. And according to head brewer Justin Lee, they are just as fired up about the reasons for those awards.

Dragon’s Breath Dark Heff won a Silver medal in the German Wheat category while their new and powerful Dump Truck Summer Bock took the Bronze in the Bock category at the 2010 United States Open Beer Championships.Add to that the Bronze for their Doppelbock at the 2010 NABA Mountain Beer Festival and it’s been a Very good year for Bayern.

“Part of the pride in the Silver Medal Bayern received at the competition,” says Lee, “is that Dragon’s Breath placed even higher than the German wheat beer entered by the historic Erdinger Weissbräu, a Bavarian brewery that for over a century has defined how a German wheat beer should taste. Bock and wheat beer styles are both German traditions and recognition in these categories, “means that we are truly achieving our goal — to be an American company that produces top-quality, authentic German beer.” Prost!

Read the full article at http://rmbnonline.brewingnews.com/article/Bayern+Brewing+Brews+To+Style/518977/48541/article.html.

Beer Nouveau

Each year in France, the release of “fresh” wines is celebrated. The grapes are crushed and bottled in early summer. A special week is scheduled at fall harvest time to uncork them. A festival atmosphere surrounds the uncorking of these Beaujolais, or nouveau (new) wines. Every vineyard releases their nouveau wines at the same time and locals look forward to this week each year.

Why not celebrate the release of “fresh” beers here in the Rockies? Craft brewers do a thing similar to French wine makers, with the fall tapping of their wet-hopped beers. Wet hopping is a practice whereby brewers hand pick or acquire fresh green hops from hop farms and immediately add them to the boiling kettles. Except for bittering, no dried or pelletized hops are used in the brewing process.This leads to a beer full of fresh aroma and flavor. And adds confirmation to the creative edge that has helped make the craft breweries such an exciting industry to watch.

At Tommyknocker Brewery in Idaho Springs, Brewmaster Steve Indrehus and his brew crew travel to a nearby hop farm in Montrose, in mid-September, to pick Chinook hops right off the vine. Within 24 hours these hops find themselves added to the boil, for what will become Colorado IPA Nouveau, a wet-hopped IPA. Tommyknocker will release this brew on October 13, only at the 27 Old Chicago pubs. It will be on tap through Thanksgiving.

In concert with the marketing staff of the Old Chicago restaurant chain, Steve has developed the idea of Beer Nouveau.

It is his hope that breweries throughout the region will begin to release their wet-hopped, or nouveau beers, on the same week each October, allowing for a time of celebration and comparison. Each year beer drinkers could look forward to the “Festival of Beer Nouveau”, and sample new beers with the freshest ingredients around. Tappings could be coordinated into a specific week throughout the region so beer aficionados could enjoy fresh-hopped nouveau brews at many locations.The widespread events could be promoted as a seasonal celebration of harvest- fresh new beer, or Beer Nouveau.

Read the full article at http://rmbnonline.brewingnews.com/article/Beer+Nouveau/518979/48541/article.html.

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