Posts Tagged ‘Rye’

Loosing A Great Recipe

Thursday, May 14th, 2009

summer_beerSo today was B day for my small beer “Summer Steam”. The good news is the beer is awesome, and I fully plan on going into detail on why. The bad news though is that I have none of my information on it. My recipe, original gravity, all that stuff is gone. When I made the recipe it was mostly just some guess work on grains, leftover hops from my freezer, and guesswork on amounts and times. So rather then having a made out shopping list for ingredients I just entered it all in a recipe calculator, and added OG and hopping schedule in the notes. Then my battery died and I lost it all. The chances of me brewing this beer the same way again are so low that it’s somewhat depressing.

Why My Summer Steam Rules

This beer has to be one of my favorite light beers ever. My inspiration for it came while drinking a bottle of Anchor Small Beer. Was just sitting there thinking about how nice it was to have a beer that was so refreshing and low in alcohol. Then the cogs started turning. Next time I was in the homebrew store I was on a mission. My goal was to pack as much flavor as possible in as small of a beer as possible.

I used amber malt extract, rye malt, and crystal malt for my base. When it came to selecting hops though I knew I wanted to use the hops in the freezer, but I had no recollection at that moment what was in the freezer, nor can I recollect now. Lastly I had to pick a yeast. This part was tuff since I wanted to stay away from using Nottingham like I usually do. Quickly I hit on the idea of making a steam beer. Doug recommended a California lager yeast that fit the bill perfectly.

When I pitched the lager though it didn’t take off immediately and I re pitched Nottingham. After I pitched the ale yest though the lager bounced back, so I had both a lager and an ale yeast fermenting my beer at the same time. For the first 24 hours the ale yeast dominated. The Krausen was a dirty color and not very dense. After that though the krausen had changed to a denser whiter head and fermentation slowed, but chugged steadily for 6 more days. It was the most unique experience I’ve had in brewing

So to recap here are all the things I had never done before I made this beer

•I never had made a beer under 4% alcohol
•All my previous beers had been made with Nottingham Ale Yeast
•None of my previous beers were lagers
•I had never used rye
•This was my first beer made using two seperate yeasts

Needless to say there were alot of variables to this beer for me. The end result was worth the nervousness though. The beer is fairly dry, and according to my original guesstimates it should be around 2.5% alcohol. However since I have no OG reading I can’t say for sure. Although the beer is dry since it’s so light it still manages to be very refreshing. It’s crisp, clean, and flavorful. The bitterness is really distinct, but not overpowering, and the 5 gal I dryhopped are amazing with that light hop aroma. The best part of this beer though is that it comes in under 130 cal per a bottle. This is deffinatly a beer I want to brew again…. That is if I could.

Three Creeks Brewpub

Wednesday, March 25th, 2009


I can’t say for certain if Three Creeks will stand the test of time in Sisters with the economy the way it is, but I hope it does. As a kid our family used to spend summers at a relatives place in Camp Sherman so visiting this pub brought back all sorts of memories. The pub is made to look like an old west livery stable, complete with the western swinging doors.


We ordered three beers with our food. The Anvil Amber, Stonefly Rye, and the Firestorm Red. Out of the three the amber was probably the best balanced beer loaded with malty goodness. The Stonefly was my first ever rye beer, and hopefully not my last. If there ever was a beer I would think of as representing Sisters it would be Stonefly. The flavor was amazing, and it went perfect with my burger. The food was a little pretentious for pub grub in my opinion, but then again it’s Sisters. Where in Sisters does unpretentious food exist?


The prices aren’t bad when compared to other restaurants in the area, but will still set you back more then you might want. A burger will run you around $10 here with a pint costing around $4 if I recall. If rye’s, red’s, and amber’s aren’t your thing Three Creeks also has several pale ales on tap and a beer called knotty blonde that sounds somewhat akin to a cream ale. All their beers are between 4%-6% so having a pint won’t be overdoing it. Give em a try.