“Is the beer ready?” I hear that a lot.
“Nope.”
“Well…how long does it take?”
That’s a tough question to answer. I usually tell them, “when it’s ready, we’ll drink it.” It’s kind of the same thing with BBQ, when it’s done it’s done. My friends and family have grown to love and sometimes hate my hobbies.
As some of you know I brewed a batch of beer on August 30th. Certainly one month is enough time to make beer, isn’t it? Yes, it is. Most pale ales can be ready in a couple of weeks. But, on the other hand, some strong lagers can take up to 9 months to fully age. I brewed a double bock once that was 10% alcohol and aged it for more than a year! This hobby takes patience. The beer I brewed in August was a strong ale; it had an original gravity of 1.072. That’s just a simple measurement of sugars in the wort pre fermentation. If fermentation goes well (it did) this beer should finish around 7.5% alcohol. So this beer needs some time to age. Can you drink it now? Sure. But, it will be better in a month, so why not wait? Knowing when to serve the beer is almost as important as the recipe itself. The similarities between BBQ and brewing are remarkable. You can have the best meat, injection, rub, wood, and sauce, but pull that brisket too early…and man does it suck! Well, not suck, but not as good as it could have been. So, yes, theoretically the beer is ready. Will I be serving it anytime soon? No.
3 comments:
Sounds like the timing may be right to break this beer out at the NEBS holiday party....
I can't wait to try it. I love home brew.
BTW, I'll let you get away with saying that brisket "sucked" this time, but my lawyers tell me that I need to inform you that I have trademarked and copywrited the phrase "sucked" for the description of bbq meat. Please cease and desist before the courts are involved.
You may face a lengthy and prolonged legal battle on this one. Only cooks are allowed to say their food sucks, not judges....
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