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It's Official, I'm a Badass

fishonjazz said:
Beer in my mouth or it didn't happen
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I will happily give you a bottle of the award winning beer. If I had more I'd give you more, but I'm down to my last three bottles and I promised some of it out already.
 
somtimes they come up with the best headlines...

https://online.wsj.com/articles/why-are-these-people-pedaling-to-make-beer-of-course-1414377003

Now Brewing in Detroit: A Startup That Aims to Pedal Beer

EAST LANSING, Mich.—Cyclists can forget miles per hour. The Grose brothers have a better way to track progress on two wheels: beers per hour.

Shawn Grose and his brother Aaron are set to open next year Windmill Pointe Brewery in Detroit’s Eastern Market, located in the Motor City neighborhood once home to the Stroh Brewery Co. But rather than rely on beer history to promote their company, they are turning to power generation to help sell suds.

The Messrs. Grose intend to outfit the microbrewery with stationary bikes wired to produce the energy needed to brew beer. They estimate that Joe Sixpack can pedal at a rate to produce two to three beers an hour. Customers can shed calories and save energy before kicking back to drink some of the beer they helped create.

“We are trying to change the mode of biking from recreation and transportation to energy production,” Shawn Grose, a former science teacher, said. “We’ve been talking about this [for] seven years, and there comes a time when you either keep on dreaming or bring that dream into reality.”

...At a recent event held at an art museum near Michigan State University, the brothers courted volunteers to ride stationary bikes hooked up to 12-volt car batteries. As volunteers pedaled, an account of the electricity being generated was projected on a wall and a nearby pot outfitted with heating coils used the cycle-generated energy to boil water needed to make an India pale ale.

“Honestly, I think it’s a bit of a gimmick,” said Steve Tanner, a math professor at Eastern Oregon University who was visiting Detroit, with sweat streaming down his face. “But it’s a fun gimmick,” he said, having logged 15 minutes on the bike....
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Here's an idea for you Gameface!

And a good reason to visit Detroit! Seriously, the Eastern Market is really cool to visit.
 
2-3 beers per hour?

Dang.

And for that reason, I'm out.
 
VINYLONE said:
Duder. **** yeah, man. This is pretty ****ing rad.

Congrats, man.
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Using this post as an opportunity to clarify a few things that probably don't need clarification.

2012: I enter 4 beers.

1) An English Style IPA

2) A Krisalweizen (A crystal clear hefeweizen)

3) A Brown Porter

4) An English style Pale Ale.

Of those only the English style Pale Ale placed, taking first in the category.

2013:

Late to the game, I only brewed out of an obligation to defend "my title" in the English style Pale Ale category. I entered two beers that year.

1) YES (previous year winner, but completely different recipe)

2) Brigham's Best (first and only timed brewed)

YES took first for a second year on a row. Brigham's Best took third.

I felt that Brigham's Best was the better beer, but I also realized there was something a little off. This entry was worth $1000 as the judges told me exactly what I was tasting and by their notes I knew what had caused it. Unbelievable how valuable that $5 entry was. Still, with an identifiable "off flavor" it still took 3rd in the category.

2014:

I knew the deadline was looming. I knew I needed to brew in order to enter. But life was busy and I hadn't brewed in several months. I decided to make something simple and small to shake the rust off. I made a beer I had had a recipe for for several years. A brew name I had come up with long before the beer was made. I made "Worker Bee Bitter" in order to get my bearings and run something through my equipment before making the serious stuff. This was a 3.6%abv (that's 2.8%abw) beer. It went great. I used honey in a beer for the first time.

I planned to brew two more times before the comp.

Life got in the way.

I eventually made YES just 14 days before the entry deadline. That's really not enough time. I figured I could make it work. I had a solid 10 day fermentation schedule that I had never really used but figured based on my past experience would work. Well, it didn't work. My beer wasn't finished fermenting and ended up well above my final gravity target. I was pretty devastated. There was no time to fix things, so I had to make a decision.

I ended up entering it as it was. I also entered the Worker Bee Bitter. But I made a blend to enter as the Best Bitter, which was 60% Worker Bee and 40% YES to make this year's entry of Brigham's Best.

Worker Bee ended up taking 1st in the category. Neither of the other beers placed, although both did far better than expected in regard to score.

I think YES fermented a little more in the bottle. When I bottled it, it was definitely undercarbed and overly sweet. The judges mentioned the sweetness, but not as much as I expected, and they also mentioned that it was overcarbed. So I figure it got better in the bottle and that's why it scored better than I expected it to.

Anyway. My guess is that no one really cares, but I've been wanting to explain the failure of YES this year (probably more to myself than anyone else, but whatever) so here it is.
 
Beer brewed with honey?
Yummy yummy yummy
Honey beer in my tummy
I hope I don't leave this world before skoaling one.
 
Gameface said:
Using this post as an opportunity to clarify a few things that probably don't need clarification.

2012: I enter 4 beers.

1) An English Style IPA

2) A Krisalweizen (A crystal clear hefeweizen)

3) A Brown Porter

4) An English style Pale Ale.
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Good write up, dude. For the uninitiated, what's the difference between an English style IPA and an IPA?
 
VINYLONE said:
Good write up, dude. For the uninitiated, what's the difference between an English style IPA and an IPA?
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The type of hops used and the English version tends to be a bit more malty and slightly less bitter.

English hops are a bit floral and sometimes earthy whereas U.S. hops tend to be citrusy and/or piney.

Traditional English yeasts do not attenuate (ferment) as much as other yeasts and they produce esters (fruit flavors) that are unique to English styles.

Here are the style guidelines for IPAs

https://www.bjcp.org/2008styles/style14.php
 
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