From the Beer Writer: Large doses of CTZ, Cascade and Chinook hops went into this week’s featured beer, Duck Foot KASHI-entious IPA, but the ingredients that make it particularly special are those that make up the malt bill: oats and wheat. Pretty sexy, eh? Under normal circumstances, this is hardly noteworthy, but the components in question are “transitional”. Few know what this means, but that’s why this India pale ale was brewed, to help educate the public on ingredients produced by American farmers during the lengthy period required by the U.S. Department of Agriculture to gain Organic certification. The idea for this came from Solana Beach-based Kashi, who helped Duck Foot Brewing Company procure the transitional oats and wheat for this beer, which comes in at 7.4% alcohol-by-volume and comes across as a bit of a throwback to the days when IPAs had long-lasting, assertive bitterness. A lemon bouquet gives way to grapefruit and toasted biscuit notes on the palate, leaving a tacky pithiness in the back of one’s throat. Much like newfound info about Organic certification, it’s a lot for the mind and taste buds to contemplate. The beer debuts today and will also be on tap at Duck Foot’s second anniversary party, which will take place on Saturday, July 8.
From the Brewer: We’ve collaborated with San Diego’s own Kashi on this IPA brewed with transitional ingredients in order to help American farmers in the process of increasing organic farmland. It takes three years for farmers to convert their fields to be eligible for USDA Organic certification. During this time, they cannot use pesticides, but they also cannot yet call their crops Organic. Kashi…and now Duck Foot…is trying to raise awareness of the hardship that these farmers endure during this ‘transitional’ period. By featuring transitional ingredients in this beer—in this case, rolled oats and hard red winter wheat—we hope to help promote their cause. As Kashi would say: ‘Don’t just brew something awesome, do something awesome!’”—Brett Goldstock, Chief Fermentation Officer, Duck Foot Brewing Company
From the Beer Writer: Acronyms are used across the alcoholic-beverage industry, typically to describe particularly fine product. Cognac uses VSOP (very special/superior old pale) and XO (extra old), and I’ve always been a fan of Napa-based Chateau Potelle’s using VGS (very good shit) to describe its finest vintages. Alpine Beer Company issued an acronymous handle to its Mosaic-, Simcoe- and Citra-infused India pale ale…Alpine HFS. It’s not so much a descriptor as a reactionary phrase broken down into a publicly suitable format; the sort of happily expletive-laced comment one’s liable to make after tasting this rich, bold IPA. It debuted to great fanfare last year as a draft-only offering before taking a bronze medal in the American-style Strong Pale Ale category at the Great American Beer Festival. The next chapter in this brew’s short but illustrious lifespan is its first release in bottles. That will take place starting at noon, today at Alpine’s tasting room in its namesake East County town. They don’t figure to stay in stock for long. Show up tomorrow to pick some up and you may find yourself shouting Holy F***ing S*** for all the wrong reasons.
From the Brewer: “The beer that named itself. We always strive to offer the best beer we can possibly make, and with this beer we felt it was perfect right out of the gate. No adjustments were necessary. We got exactly what we wanted out of the beer: huge hop aroma, light body and immense drinkability. We hope this beer stays in heavy rotation.”—Shawn McIlhenney, Head Brewer, Alpine Beer Company
Picture it: You sit down at a bar, enjoy two or three IPAs rich with the fruity, piney aromas and flavors of hops, then get right up and immediately drive home. This is ill-advised, irresponsible and downright illegal behavior. But the information I didn’t supply you with before introducing this scenario is that those hypothetical beers are non-alcoholic. And though it sounds like a riddle based on fiction—c’mon, there’s no such thing as a vibrantly hoppy non-alcoholic IPA—this is a real-world situation that can be played out at the U.S. Grant Hotel’s bar, lounge and restaurant, Grant Grill, where level two Cicerone Jeff Josenhans has taken to removing alcohol from cask ales, before recarbonating, bottling and adding them to the menu. It’s the latest step in the venue’s non-alcoholic craft beverage program, which also includes spirits and cocktails. We sat down with Josenhans to find out more about his methods and what could be perceived by some purists as madness.
West Coaster: What inspired you to explore non-alcoholic beers in this manner?
Jeff Josenhans: It literally just dawned on me how there are no craft non-alcoholic beers on the market, and I thought to myself “how can this be possible?” The non-alcoholic quality beverage segment as a whole—wine, cocktails, etc.—is growing as well, so I just put two and two together. There’s really no reason you can’t drink craft beer at work in a non-alcoholic form.
WC: Walk us through the process of removing alcohol from traditional beers.
JJ: Basically, we maintain the temperature of the beer at 180 degrees Fahrenheit using an immersion circulator, which also keeps the beer in motion. We keep that process going for about 30 minutes or until we can’t detect any alcohol fumes for at least five minutes. Like other commercial non-alcoholic beers or kombucha, there is still a minute amount of alcohol expected to remain in the beer, albeit less than one percent. There really is no such thing as 100% guaranteed no-alcohol beer. O’Doul’s states 0.5% alcohol-by-volume (ABV), Becks Non-Alcoholic states 0.3% ABV and, similarly, when reducing wine into a sauce, you cannot completely guarantee there is no alcohol and that it is at a level which is considered safe to consume and drive, for example. What we do is measure the volume of the liquid and equate it with the loss in volume per the original ABV. For example, if we have 10 liters of 6% ABV pale ale, after the 30-minute process we should have 9.4 liters left.
WC: What styles do you offer and what led you to select them?
JJ: Our current bottled beers are Office IPA, Strawberry Blonde, PC Pilsner, Safe and Sour, and Button-Down Beer. The selection process is directly correlated to the casks we run at Grant Grill. If we don’t have enough left over from a cask at the end of a night, we do not produce any non-alcoholic beer. If there is at least one-third of the cask left, we make a decision to bottle and start the process. We are creating craft-beverage offerings and avoiding waste at the same time.
WC: You’re using local cask ales. Where are you procuring them?
JJ: We always have cask ale on Fridays and Saturdays, and currently partner with New English Brewing, 32 North Brewing, Mike Hess Brewing, Acoustic Ales Brewing Experiment, Fall Brewing and Modern Times Beer.
WC: What would you say to those who don’t see a need for non-alcoholic craft beer?
JJ: There’s no shame in offering people who can’t drink for whatever reason—designated driver, pregnant, religion, whatever—a craft-beer alternative. To be honest, I really don’t understand how the craft market hasn’t got to this yet. It think it’s about time!
From the Beer Writer: During my time working for Stone Brewing, I made many great friends. The company is packed with brilliant, fun and kind people, and one of the nicest of them all is the man in charge of brewing operations at Stone’s Liberty Station brewpub, Kris Ketcham. A champion of creativity who has indulged the desires of many novices in his brewhouse, he not only dares to try things others would avoid, but possesses the skill to pull off nearly every challenge thrown his way. In 2015, when I kicked off a charity campaign to raise money for the Lupus Foundation of Southern California through the sale of specialty beers from local breweries, I had the chance to brew with Ketcham, and it was a joyfully educational experience. This year, he let me back in the brewhouse to help conjure another charity beer: Stone Brewing World Bistro & Gardens – Liberty Station Trending Travis-ty. Aside from being long as all get out, there’s significance to the name of this hazy, “Northeast-style” session IPA. At the brewery I currently work for, Societe Brewing, clarity is king. Our brewing team strives to avoid haze in our IPAs and our brewmaster, Travis Smith, finds what he calls the “muddy IPA” haze-craze to be ridiculous if not a sacrilege. So we took this raging trend and made our own little “Travis-ty”. To be fair, Ketcham and I prefer clear IPAs, too, but we thought it would be a fun challenge to create a not-overly-hazy IPA with big hop appeal and extremely low alcohol; a crushable beer that would benefit from increased body from a variety of adjuncts and provide that “juiciness” beer fans are looking for these days. It’s on tap now and a portion of proceeds help lupus patients in San Diego and Imperial Counties care of the Beer to the Rescue campaign.
From the Brewer: “There have been a lot of trends in brewing over the years. The most recent one I can remember is session IPAs, and now we have ‘the L replacement’ hazy, juicy IPAs. As someone who’s taken pride in learning and employing multiple techniques for achieving beer clarity, I find it such a travesty that we’ve shifted into this. However, as much as I love to knock them, there is a uniqueness to them that even I find enjoyable from time to time. I also need to remind myself to keep an open mind, as we’ve come a long way in the past twenty-plus years. All of us as ‘craft’ brewers have changed the perception of beer over the years and still continue to do with styles like these. Sometimes we enjoy them so much that we try our own interpretations with our own signature twists. Trending Travis-ty mixes the past and current trends brewers have been chasing. Take all the adjuncts that give you the trending haze and put them to use in a style that’s lacking in body—session IPA—and you get a win-win result. For this beer, we used a blend of two-row, oats, wheat and dextrin malt to increase body and haze levels. No hops where harmed in the boiling of the wort. Instead, all of the hops used in this beer were added at the start of fermentation and post-fermentation to really bring on the haze. The combo of Mosaic, Loral and Vic Secret hops was a fun combination that uses Brandon and I’s favorite new hops with a hop that is in damn near every single IPA on the market today. Clocking in at 4.3% alcohol-by-volume and 40 on the IBU (international bittering unit) scale—all from the dry hop—this beer fulfills those whose hipster mantras include ‘I only drink hazy IPAs’ and ‘I only drink session beers.’”—Kris Ketcham, Liberty Station Brewing Manager, Stone Brewing
From the Beer Writer: The first year of Beer to the Rescue (the charity campaign established to raise money for the Lupus Foundation of Southern California) numerous local breweries crafted specialty beers to tap in the name of humanitarianism. The majority of them were kind enough to ask me what I’d like them to brew or for input on what they wanted to brew. I took this as an opportunity to try to hit all beer styles and take many of them in interesting directions. They all turned out nice, but their esoteric nature hurt their sales. So, this year, when kindly brewers asked what I’d like, I consistently responded with one word: HOPS! As a result IPAs and other hoppy brews make up the majority of the beers that are riding in to the rescue. One that’s on tap at all three of Urge Gastropub‘s locations in Rancho Bernardo, San Marcos and Oceanside is Mason Ale Works Vera Lynn Double IPA. I can’t take any credit for the hop-bill, because it was made without any of my influence other than the “hops” mandate, but in using Citra, Mosaic and Nelson Sauvin hops, they pretty much read my mind. These are some of my favorite, big-flavor varietals and they did a brilliant job with this imperial, massively flavorful and aromatic charity beer!
From the Brewer: “Vera Lynn is the latest release from Mason Ale Works. It gets its name from the Pink Floyd song ‘Vera’ and serves as a reminder that, over time, all vanishes. The song references Vera Lynn, who turned 100 this year, and has dedicated her life to supporting charitable causes. Her relentless efforts to better this world should be an inspiration to all. Vera Lynn IPA is a collaboration to promote Lupus awareness and support Lupus research so that one day we quote the lyrics in regards to Lupus and ask, ‘What has become of you?’ This bright and juicy imperial IPA has been dry-hopped with two-pounds-per-barrel of Citra, Nelson and Mosaic hops, bringing some serious tropical fruit and pine to your nostrils. At 9.2% alcohol-by-volume, this sneaky little lady will have you sipping till the blue skies drive the dark clouds far away. As hazy as these times seem, I know we’ll meet again some sunny day…”—Jason De La Torre, Research & Development Brewer, Mason Ale Works