After AHA Governing Committee member Elmer "Goose" Steingass had his first sip of 21st Amendment Brewery's Back in Black, he's been on a mission to brew the perfect black IPA. Here's an attempt he's pretty pleased with!
Goose has won two silver medals and a gold in large regional competitions hosted by the Society of Akron Area Zymurgists (SAAZ) and the Society of Northeast Ohio Brewers (SNOB) from Cleveland.
By the American Homebrewers Association
Black Lives Matter. Black breweries and black beer lovers contribute so much to the craft brewing community and we are all better when all of us are valued, respected, and have equal access to opportunities.
We all have much to do ahead to bring awareness to and eradicate systemic racism, but one small step we can all take right now, together, is to support the Black is Beautiful initiative.
Imagined by Marcus Baskerville, founder and head brewer at Weathered Souls Brewing in San Antonio, Texas, the Black is Beautiful initiative is a collaborative effort amongst the brewing community and its customers, to bring awareness to the injustices that many people of color face daily. Its mission is to bridge the gap that has been around for ages and provide a platform to show that the brewing community is an inclusive place for everyone of any color.
In just two short weeks, more than 700 breweries from 50 states and 13 countries have signed on to support the project and brew Black Is Beautiful, a moderately-high ABV stout. AHA Governing Committee member and past Homebrewer of the Year Annie Johnson worked with Baskerville to scale the recipe down to a volume suitable for homebrewers.
Learn more at BlackisBeautiful.beer and if you brew the beer be sure to share your story using the official logo and #BlackIsBeautifulBeer hashtag.Read More
This recipe appears in the article "World of a Thousand Saisons" by Mark Pasquinelli in the July/August 2018 Zymurgy magazine.
Explore 20 years of Zymurgy magazine archives and get instant access to new issues when you join the AHA for $3.99!
Mark Pasquinelli shares the following about his beer recipe Mad About Saison:
My first stop [on my saison journey] was the world of Funky Town. I killed two birds with one stone on this recipe, getting out of the same-old-yeast rut and brewing something more sessionable than my usual 7.5% ABV saisons. I used a yeast blend made by Michael Tonsmeire, aka the Mad Fermentationist, that's distributed through Bootleg Biology.
Tonsmeire mentioned that his yeast packs might swell during storage and not to be alarmed. His blend consists of saison yeast, wild Saccharomyces, Brettanomyces, and an opportunistic Lactobacillus culture. At low temperatures, his blend is clean, while traditional saison temperatures bring out flavors of citrus, pepper, and clove.
The blend's two pair well with fruity and tropical hops, so I did a hop stand and dry-hopped with Galaxy. As advertised, Galaxy's repertoire of citrus, passion fruit, and grass nicely complement Tonsmeire's yeast blend, mixing with its tart, crisp, citrus notes. The subsequent creation, Mad About Saison, was a big hit at two homebrew club meetings and became a personal after-dinner staple.
This saison recipe is perfect for summertime, bringing together refreshing flavors of tropical fruit with hints of Belgian yeast character. Saison yeast is also typically more tolerant of higher fermentation temperatures, making this a great beer recipe for folks fermenting at room temperature.
Paul Arends, member of the Brewsquitos in Grand Rapids, Mich., earned best-of-show for this fruited kettle sour beer in the 2017 Beer City Pro-Am Competition.
"When I met with Rob, Dave, and Ed at City Built Brewing Co., they gave me full latitude to make whatever I wanted," he recalls. "I'll never forget this thing they said to me: 'What would you love to brew here?'
"It was obvious to me that they were in this thing for one reason: to have fun making beer with me. I looked at their tap list, and we talked about their upcoming brews. Since we were going to tap these in the heat of summer, I wanted to make something that was refreshing and easy to drink.
They were a very new brewery at the time, so I also wanted to make something that would sell quickly. I decided to make something sour but not too crazy. So, I went home, brewed a kettle sour with wheat, and split it three ways to test different fruit additions.
I brought in a few samples and we played around with various fruit types and ratios. Ultimately we ended up using...passion fruit, mango, guava, and grapefruit to balance the sour provided by the lacto."