Today is the birthday of J.J. Phair, co-founder of E.J. Phair Brewing. J.J. started homebrewing in 1990, and ten years later opened his brewery, which is named for his grandfather Ewart John Phair, who was an amateur winemaker and beer lover, as a way to honor E.J. The brewery’s grown since then, and today there’s a Concord Alehouse, a production brewery and taproom in Pittsburg. Join me in wishing J.J. a very happy birthday.
Today is the 63rd birthday of Grant Johnston. Grant was the original brewer at Marin Brewing when it opened in 1989, and spent a number of years at Black Diamond Brewing in Concord, California. Grant was very influential in the early days of Bay Area brewing, and he’s an incredibly talented brewer. A few years ago he moved to the midwest, and these days can be found working a few days a week at the Argus Brewery in Chicago. A couple of years back, I was in Belgium at the Cantillon Brewery when in walked Grant, quite by chance, so you never know when you’re going to run into him. Join me in wishing Grant a very happy birthday.
Grant (on the right) judging the 2006 Double IPA Festival in the cellar of The Bistro, with Tom Dalldorf, Vicky, our hard-working beer steward in the middle, and the Toronado’s Dave Keene in profile on the left.
Today is Brendan Moylan’s 56th birthday. Brendan owns both his eponymous Moylan’s Brewing as well as Marin Brewing. He’s a very active part of both the local and beer community, and each year puts on the Breasfest to benefit breast cancer awareness. Join me in wishing Brendan a very happy birthday.
Bruce Joseph, who’s been at Anchor Brewery for many, many years turns 61 today. There’s a big picture of him when he was very young in the stairwell at the brewery that I see every time I’m there. He’s been doing the distilling for Anchor’s whiskey and gin for a long while now and plays bass with the Hysters (Anchor’s big band) along with the Rolling Boil Blues Band (the Celebrator beer band that’s all industry musicians). If there’s a nicer person in the beer industry, I’ve yet to meet him. Join me in wishing Bruce a very happy birthday.
On stage at the Northern California Rhythm & Blues Festival several years ago.
Today the 17th annual Double IPA Festival was held at the Bistro in Hayward, California. I missed judging last year, but happily was able to be there again this year. We judged 68 Double IPAs and 37 Triple IPAs, and awarded three medals in each category, plus an honorable mention for each, as well.
- 1st Place: Knotty DIPA, Three Weavers Brewing
- 2nd Place: SUM, Eagle Rock Brewery
- 3rd Place: Hop Soup, Faction Brewing
- Honorable Mention: Oh-so Mainey, Kern River Brewing
- 1st Place: Extremis, Moonraker Brewing
- 2nd Place: Pliny the Younger, Russian River Brewing
- 3rd Place: Tundra, Fieldwork Brewing
- Honorable Mention: Thruster, Pizza Port Carlsbad
The second judging table.
Peoples Choice Awards
- People’s Choice Award — Double IPA: Slauncher DIPA, Kaweah
- People’s Choice Award — Triple IPA: Scarcity, Altamont Beer Works
Congratulations to all the winners.
Today is the 51st birthday of Scott Ungermann, who’s the Production Director at Anchor Brewing. When I first met Scott, he was the Brewmaster at the Anheuser-Busch brewery in Fairfield, a position he held for almost six years, plus brewing stints at other AB facilities for over thirteen years. When I was working on my latest book, he gave me and my son Porter a great tour of the facility and I discovered we had several mutual friends since he was a 1995 graduate of U.C. Davis. Scott’s a very passionate brewer, and I was thrilled to run into him at the annual Anchor Christmas party a few years ago, discovering that he’d joined the team at Anchor. Join me in wishing Scott a very happy birthday.
Scott being interviewed in 2010 for a segment on KCRA Channel 3 NBC television in Sacramento.
It’s hard to believe the Bulletin has been going for over ten years, just over eleven to be exact (not including on the family blog from a couple of years before that). But this post is from exactly ten years ago, in 2007, and I was reminded of it yesterday when a homebrew blogger linked to it in a discussion of hop utilization. Anyway, it was interesting to see again, and since it was exactly a decade, I thought I’d post Hunt’s Hop Tea again. It is, coincidentally, National Hot Tea Day today. Enjoy.
A few weeks ago while helping Moonlight with their hop harvest, owner/brewer Brian Hunt broke out something I’d never seen before: hop tea. Now I’ve seen regular hop tea before, I’ve even bought some at the health food store and tried it, but this was something totally different. Brian told me the idea grew out of an experiment he was doing to see how hops reacted at different temperatures, which he presented at “Hop School” a few years ago. He discovered in the process that he could make a delicious hop tea and that it varied widely depending on the temperature of the water. Here’s how it works:
- Put approximately two-dozen fresh hop cones in a 16 oz. mason jar.
- Heat water to __X__ temperature.
- Fill jar with heated water and seal cap.
- Let the water come down to ambient room temperature.
There appears to be four main factors that change depending on the temperature of the water. These are:
Intrigued by all of this and quite curious, Brian brought out seven examples of his hop tea made with water of different temperatures: 60°, 120°, 130°, 140°, 160°, 180° and 185°. They’re shown above from lower to higher temperature, left to right.
As you can see, the lower the temperature, the more green the hops are and the water remains less cloudy. At the higher temperatures, the hops are stripped of their green, becoming brown, and the water also becomes more brown. Also, as the temperature increases, the hops lose their buoyancy and begin to sink in the water. Although you can’t see it in the photo, the hotter the water, the more hop bitterness and at the upper range, tannins begin to emerge. Here’s what I found:
- 60°: Fresh, herbal aromas with some hop flavors, but it’s light.
- 120°: Bigger aromas, less green more vegetal flavors.
- 130°: Also big aromas emerging, flavors beginning to become stronger, too, but still refreshingly light.
- 140°: More pickled, vinegary aroma, no longer subtle with biting hop character and strong flavors.
- 160°: Very big hop aromas with strong hop flavors, too, with a touch of sweetness. Tannins are becoming evident but are still restrained.
- 180°: Big hop and vinegary aromas, with flavors becoming too astringent and tannins becoming overpowering.
- 185°: Vinegary aromas, way too bitter and tannins still overpowering.
Trying each of the tea samples with Tim Clifford, now owner of Sante Adairius.
Brian was kind enough to let me take a small bag of fresh hops with me so I could recreate his experiment at home. I had enough for four samples and made tea at 100°, 140° and 160°. Using two dozen hop cones made the jars look light so I used three-dozen in the last jar, also using 160° water. I tasted them with my wife, hoping to get a civilian opinion, too. Here’s what we found:
- 100°: Hops still green and floating. The nose was very vegetal and reminded my wife of the water leftover in the pot after you’ve steamed vegetables like broccoli or Brussels sprouts. The mouthfeel is somewhat gritty with light, refreshing flavors and only a little bitterness, which dissipates quickly.
- 140°: Hops turned brown, but still floating. Light hop aromas with some smokey, roasted aromas and even a hint of caramel. Fresh hop flavors with a clean finish. My wife, however, made that puckering bitter face signaling she found it repugnant.
- 160°: Hops turned brown, but most has sunk to the bottom of the jar. Strong hop aromas and few negatives, at least from my point of view. My wife was still making that face, cursing me for dragging her into this. Hop bitterness had become more pronounced and tannins were now evident, with a lingering finish.
- 160° Plus: This sample had 50% more hops. The hops had also turned brown but, curiously, they were still floating. The nose was vegetal with string hop aromas. With a gritty mouthfeel, the flavors were even more bitter covering the tannins just slightly, but they were still apparent, and the finish lingered bitterly.
It seems like either 140° or 160° is the right temperature. Lower than that and you don’t get enough hop character (I’m sure that’s why the hops remain green) but above that the tannins become too pronounced. It appears you have to already like big hop flavor or you’ll hate hop tea. I found it pretty enjoyable and even refreshing though it’s still probably best in small amounts. You do seem to catch a little buzz off of it, which doesn’t hurt. I’m sure the amount of hops is important and more research may be needed on that front. Brian tells me that hop pellets can also be used though I doubt the jar of tea looks as attractive using them. They have the advantage of being available year-round, of course. If you use pellets, you need only about a half-ounce for each pint jar.
If you try to make Hunt’s Hop Tea on your own, please let me know your results. And please do raise a toast to Brian Hunt’s ingenuity.
Today is the 48th birthday of Daniel Del Grande, brewer and co-owner of Bison Brewing. I’ve known Dan a lot of years, since shortly after he bought Berkeley’s Bison Brewery in 1997. Unfortunately, I’ve been hearing rumors that he’s closed Bison, but there’s nothing definitive I’ve seen, and I haven’t run into Dan recently, so I’m none too sure. He’s been leading the charge for organic beer and makes some of the best organic beers anywhere. He also teaches at the American Brewers Guild, and spoke at my SSU class, as well. Join me in wishing Dan a very happy birthday.
Dan at the 99 Bottles of Beer Symposium at the Hearst Museum in 2009.
Today is the birthday of Denise Jones, longtime brewer in the Bay Area. Until last year, Denise had started with a new brewery, Napa Point Brewing before it closed, but brewed for long stints at Moylan’s and Third Street Aleworks, among others. More recently she’s moved to Bamberg, Germany and is working with Weyermann. She’s a very talented brewer, and makes especially great stouts. Join me in wishing Denise a very happy birthday.
Today is the 33rd birthday of Nicole Erny, a certified Master Cicerone and passionate beer lover, who used to work at The Trappist and as a “Beer Ambassador” at the CommonWealth Cafe & Public House, both in beautiful downtown Oakland. She also used to work with Ray Daniels’ Cicerone program, but recently left that position for her next adventure. Nicole and I almost worked together on a great-sounding beer project, but alas it fell apart, and she’s got plans afoot. She’s a great advocate for better beer and has more energy than any three people I know. Join me in wishing Nicole a very happy birthday.
A great shot for Nathan Smith and Nicole’s Beer School at The Trappist several years ago. (photo “borrowed” from Jon Weber’s Beer Obsessed, in the hopes he won’t mind.)