Wednesday, April 30, 2014

Brewing A Session Beer

 
Is it wrong that I'm getting all of my calories from beer?
I'm learning very quickly that when you're brewing beer in large quantities on a daily basis, you drink way too much!

Session Beer


Let me re-phrase that... you're tempted to drink too much but because all of the beers that are on tap are 6% abv. or more you have to monitor yourself to the point of it being uncomfortable. That's no fun. The solution, a delicious session beer to quench the thirst while the low alcohol allows for focused attention on the brewing task at hand.

Case in point, the new Cerveceria Dos Aves Session Ale. Classically speaking it fits into the English ordinary bitter category. This beer is only 4% abv. but with a nice maltiness balanced well with a moderate bitterness that satisfies the craving for an easy drinking malt beverage and doesn't weigh you down.

I designed this recipe to brew my last Beer School class and found the results so profoundly delicious and drinkable that I brewed a full 16 cases worth to present at the next Dos Aves function here in San Miguel. This beer drinks easy, satisfies my beer tooth and keeps me on my feet even after numerous pints. I'm loving it!

The secret when brewing this low alcohol beer is leaving enough residual sugar after fermentation to leave the body in tact. Plus a good balance of malt sweetness and bitterness. To achieve this it's necessary to mash at a higher temperature thus preventing the enzymes from converting some of the complex sugars to simple sugar. In this case I mashed at 156f. for an hour. This makes it harder for the yeast to metabolize those sugar leaving the final gravity of the beer higher, in other words a lower attenuation (67%). Additionally, I fermented with S-04 English dry yeast which is a moderate attenuating yeast from my experience. I also wanted to make sure I had enough bitterness in the finished beer to offset this higher finish gravity and I did this with a good dose of Chinook hops at the beginning of the boil. Finally, I added just a touch of roasted barley to give a little more color.

To achieve the Burton on Trent water profile I follow Martin's Bru'n Water spread sheet and used only 55% reverse osmosis water and the rest was regular (super hard) San Miguel municipal water along with the addition of calcium sulfate and calcium chloride to achieve my water and mash ph. goal.

The cool room
I don't know if I'll be able to add this beer to the regular line up here but will certainly have some on tap on brew days for personal consumption. If you're in the neighborhood stop by the brewery and ask for a sample, say you read about it here.

In the mean time it's really hot here in San Miguel. When I'm brewing four back-to-back beers in a day, the temperature is getting up in the 90's f. and I've attached a fan to the ceiling to keep the hot air from the brew sculpture flowing out the front door. I've enclosed the back room where I ferment and installed an air-conditioner to keep it cool. Sadly, it has to vent warm exhaust into the room where I'm working but it's worth for me to suffer if my beer is staying at proper (cool) fermentation temperatures. Oh how I sacrifice for yeast.

Friday, March 14, 2014

Bottling Beer In Mexico

I can bottle 5 or 6 kegs (12 cases of beer or 288 bottles) in one session before my mind breaks from the tedius boredom. These are fully carbonated beers and so I can't fill too quickly without creating a foamy mess resulting in a flat beer. So it takes about an hour per keg to complete the job. Anyway, since misery loves company I'd thought I'd share a short video of me filling a corney keg worth of bottles.

The beer is carbonated to 2.5 volumes is chilled down to 35f., run through 12 feet of 3/16" tubing to a cobra tap with bottling wand attached with a cork on it. You can see a close up of that system here.


See all of my YouTube brewing videos here. You may not learn a lot but it's a good way to kill some time while the boss isn't around. Cheers!

Saturday, March 8, 2014

Beer On Demand

Brewing beer for the public is way different than brewing for myself. Even though as a homebrewer I brewed a lot of beer for personal consumption (over the legal 200 gallons per year, don't tell anyone) it's no where near what I'm brewing now.

Our new label design and brand logo


A typical volume per month at this time of the year is 120 gallons, with the trend and current production capacity at 160 gallons. But we still don't have a lot of history to use as a compass, and I'm still in the process of determining how much beer is needed in inventory based on the demand from month to month. Our current standard line-up is: Pale ale, Belgian tripel, Dry stout and Imperial IPA. I've tested a couple other styles over the last year and they didn't receive the high praise that our current four beers get. My plan is to brew our same seasonal beers again this Summer to be released in the late Fall which are the Barley wine and Russian imperial stout. I may brew another Belgian strong ale too.

San Miguel is a tourist destination, not only for American and Canadian visitors but also many Mexicans that want to leave the big cities of Mexico City, Queretero and Monterey for the quaint, picturesque and historic San Miguel. They all come in droves starting in the late autumn and their numbers rise and fall until late spring. Eventually, the flood of visitors tapers down to nothing during the very hot months of May and June leaving the restaurants and bars to chase after the local population desperately hoping to survive the drought.
Because of this flux in population, I have to consider how the seasons will play out, when the demand slowly climbs for craft beer, then transitions into a feeding frenzy to be followed quickly by a deserted town.


Before Mash Paddle
After Mash Paddle
This year has challenged my ability to predict how much beer to have in stock to meet the demand without overstocking a perishable food product that could quickly pass it's 'best by' date in this hot climate. The last thing I want is surplus inventory. I want beer that is as fresh as possible for the best taste. I want to turn inventory quickly, limiting the opportunity for spoiling bacteria that may have been introduced to the bottled beer to get a foot hold and showing up in the worst ways. I also have to consider the ratio of sales (money) to purchases (replacing materials for producing more beer) which is tight and requires a perfect balance to keep the brewery operating financially.

If I estimate the need for product too low I'll run out of inventory. Consequently, I won't have the sales to generate the cash for purchases. Along with this, our customer base gets pissed off because they have to tell their regular clients (now demanding Dos Aves) that they are out of stock. It can get ugly. Case in point, I didn't brew enough in December because I saw that we had plenty of inventory. In January sales were high and by the time I got production up and running we ran out of a couple of styles of beer in February. Currently, I'm killing myself, brewing back-to-back batches, twice a week and wondering if I'm going to have too much beer in April. Stop the madness.

Will I have this figured out anytime soon? I hope so, and at the same time the business is growing rapidly and this needs to be taken into account also.

In the mean time, I predict that we will max out our system and facility by the end of Summer and our search for a larger space to brew in has begun. Ideally, this new place will be about 4 times our current size allowing for a cold room and office. At the same time, we are getting quotes to fabricate a 3 barrel system. We will continue to brew without the benefit of a glycol system but that need is clearly on the horizon.

Our brewery is small and we're still working out the logistics but it's pumping out some really tasty beers. If you're in SMA in the future, contact me for the short tour and a sample of our efforts.

P.S. I'll be teaching a brewing classes on March 16th. at the brewery if you want to join us.
Cheers!







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