By Chris Jennings
For the Oregon Beer Growler
As the temperatures plummet, those light, crisp summer ales that were a form of escape from the brutal heat are surely being replaced by winter warmers. Ambers, stouts, porters and spice beers are now in season. The most interesting of them all are holiday ales. They can be spiced, but that is not required. For the most part, the best-quality holiday ales have good malt flavor, a solid body and a slight alcohol warmth.
This is an argument for the ages: Do spices have a place in winter beers? There are definitely some spices that, if used properly, can lead to a subtle spice note without overpowering the brew. Of course, a little goes a long way and there is a fine line between just enough and way too much. Unfortunately, there’s no guide or chart we can look to when trying to figure out what combinations of which spices and how much will work best. That’s when good old-fashioned homebrew experimentation comes into play.
The most common spices used in commercial and homebrew beers alike are as expensive as the selection offered at your local grocery store. A handful of holiday-themed ingredients that stand out are dried ginger, cloves, nutmeg, cinnamon, allspice and orange peel. Before selecting a spice mixture, be sure you have a great base beer: something with good body, some roasted notes (without being burnt), a nice caramel roundness and enough alcohol to warm your bones on a cold winter night.
Now that you have a base beer, selecting which spices to use is more or less dependent on personal preference. There’s no rule saying you must use spices in a holiday beer. The malt, hops and yeast selected can lend their own subtle spice notes to the finished produce without the assistance of dried spices. Trial and error is the best way to determine what flavor combinations work best. Of course, if you don’t want to make 50 different recipes to determine the perfect ratio, read up on what flavors the malt, hops and yeast can provide.
If you choose to add spices, they can come in fresh or dried form. These will produce different flavors, depending on which you go with, and can be incorporated at different times during the brewing process. With dry ingredients, add them in the last five minutes of your boil. This is because the flavor and aroma need to be cooked out of the dried spices. You can also soak the dried ingredients in a clear 80-proof or higher grain alcohol. This will create a tincture or extract of the spice you can then use to dose the batch. The best time to add fresh ingredients is after fermentation has almost completely finished, helping protect the beer from infection because there is already alcohol present. That method will also help prevent the fermentation process from gassing off all of the wonderful aromas you’re hoping for.
Naturally as homebrewers, rules and guidelines are meant to be broken, so there’s nothing out there saying your next award-winning holiday ale isn’t going to be a Belgian tripel with cranberries and some fresh ginger root.
Shurly Warmer [AG]
Shurly Warmer [Extract]
By Patty Mamula
For the Oregon Beer Growler
Another brewery in Bend? Sounds foolhardy. A risky business decision at best. But don’t jump to conclusions. What it you offered something no one else did? That’s the case for Immersion Brewing — the ONLY place in town where you can brew your own beer.
Sean Lampe, co-owner with his partner Amanda Plattner and her sister Rachael Plattner, said, “We felt like Bend was perfect. We’re focused on the highest-quality beer and experience. If you don’t have people around challenging you, you won’t make great beer,” he said.
According to the Bend Visitor Center, the city has plenty of challengers. It has more breweries per capita than any other city in Oregon; as of last June, the Oregon Brewers Guild listed 26 in Bend.
Immersion opened last summer after many construction delays. “We signed the lease in December of 2014 and have been working on it for a couple years,” said Lampe.
The idea for the BIY (brew-it-yourself) business originated 18 years ago in Lampe’s college dorm room at the University of Colorado where he was homebrewing. New Belgium was a small local brewery then and Lampe quickly latched onto craft beer’s flavor, which was so distinct from domestics. While still a student, he worked as an assistant brewer at Walnut Brewery in Boulder, Colo. for two years. After graduation, he continued homebrewing in Tokyo where he worked as an IT recruiter for large financial companies. “There wasn’t much of a beer culture in Tokyo,” he said.
When the market crashed in 2008, so did his job and he returned to the states for work. Once again, he started homebrewing. “It was difficult in such a small space and hard to get the ingredients. I was always disappointed with the results,” he said.
Frustrated and dissatisfied with his beers, he realized there was a business opportunity in the failures. He wrote a plan for a brew-it-yourself shop where customers would have professional equipment, plenty of space to work and the best ingredients. Fellow UC alum Amanda Plattner suggested launching the idea in Bend, where she had family.
“We wanted to be more than a homebrew store,” Lampe said. “We wanted a place where you could come and have a great beer and food experience, where you could relax and enjoy yourself, and make some beer, if you were interested.”
Immersion is conveniently located between the Old Mill District and Downtown in one of Bend’s best known landmarks, the 100-year-old Box Factory — a long, red building that’s home to about 30 businesses. When you walk in, the first things you see are the shiny brite tanks, positioned in a semi-circle behind the bar. The five vessels are part of a 10-barrel JVNW system. Lampe wanted exposed tanks and said Immersion is one of the first to get the manufacturer’s rose-gold stainless steel version.
Josh Cosci was hired as the head brewer. Previously with Three Creeks Brewing Company and Worthy Brewing, he was originally in the wine industry in the Willamette Valley. While the lineup of regular beers is still evolving, Cosci likes to barrel age those that become mainstays in order to accentuate different characteristics.
For beer lovers who want to make their own concoction, there is a separate system made up of eight 5-gallon tanks. Ingredients are labeled on open shelving and there are recipe booklets with more than 30 options. IPAs are the most popular, with about half of all customers choosing to brew that style. “But, we get a good mix,” said Lampe. “They are all recipes that I have brewed and like.”
Reservations can be made online for sessions that are generally available Thursday through Saturday. Group size is limited to four people per kettle and an assistant brewer helps customers with the process, which typically lasts about two-and-a-half hours. Of course, it’s not all work and no play. Amateur brewers can order food and drinks to enjoy while they make their beer. Three weeks later, customers return for bottling and labeling, taking home approximately five gallons of beer or a case of 22-ounce bottles. The entire experience costs $180 to $220, depending on the recipe.
The beer lover in your life might enjoy a BIY session as a holiday gift. Or you could schedule your own brew day and give a carefully crafted beer with customized label to your friends and family this year. Whatever the reason or season, gift cards are available.
550 SW Industrial Way #185, Bend
Ron Gansberg (right), brewmaster for Cascade Brewing Barrel House, says the biggest challenge when creating spiced beer is having enough time to spend with the spice in raw form to obtain the most complete understanding of how to use each one. Kevin Martin, lead blender, agrees that time is a huge ingredient. Photo by Emma Browne
By Kris McDowell
For the Oregon Beer Growler
The holidays wouldn't be the same without spices — they infuse the air with warm, welcoming aromas and contribute distinct flavors to food and drink — bringing to mind memories of gatherings filled with family, friends and cheer.
Cascade Brewing Barrel House, led by Ron Gansberg, is a brewery that fully embraces the use of spices in their beers. While they offer spice beers year-round, many people tend to associate fall with the flavorful variety as we begin to turn to seasonal food that works well with spices, like pumpkins and apples, which are also in abundance. One of many spiced beers Cascade turns out is called Pumpkin Smash, which is made with local, organic Cinderella pumpkins from Sauvie Island that are then roasted in-house. The Northwest-style sour ale is barrel aged for 11 months and still highly drinkable at 11.4 percent ABV due to a combination of spices that bring to mind pumpkin pie.
The use of spices is not new, having been a mainstay in beer making since the beginning, but in recent history their presence has been overshadowed by other ingredients — primarily hops. Ron’s work continues to buck that trend and it’s an ongoing project to master Cascade’s spiced beer game. When asked what the biggest challenge is when creating spiced beer, his answer was having enough time to spend with the spice in raw form to obtain the most complete understanding of how and when to use each one. Some spices are more stable than others, retaining consistency throughout the life of the beer; others might be more prominent early on only to eventually fade, quickly or slowly, as the beer matures. That factor is particularly important at Cascade since so many of their beers spend time aging in barrels. Kevin Martin, lead blender at Cascade, explains that when making spiced beer, it must be understood that "time is a huge ingredient."
Just as hops can be added during the boil, during aging or even right before serving by using a Randall, spices may also be introduced at different points throughout the beer-making process. Cascade's spice regimen includes kettle spicing, barrel spicing and spicing at blending, all of which have been developed over time with the help of detailed notes that track how the spices are expressed in the beer. The careful note taking allows Cascade to refine its processes.
Kettle spicing happens during brewing and builds a good base layer of flavor. When added at this point, the flavors have the opportunity to not only be more integrated, but they may also be transformed at the molecular level during fermentation. Barrel spicing doesn't provide the level of integration that kettle spicing does, but just as an application of salt and pepper enhances a dish before it’s served, adding the element as the beer ages is an important step in creating the final product. Both methods are important, each providing their own flavor contribution to the beer. Then comes the "eleventh hour correction," or spicing at blending. This is the blender's last hurrah with the beer in an effort to make it the perfect concoction.
Vlad the Imp Aler, a sour ale that is a blend of blonde quads, tripels and blondes that have been aged more than 18 months in bourbon and wine barrels, was the first spiced beer that Ron made at Cascade. When asked why he first decided to make a spiced beer, Ron said it was because he felt that the spicing complemented where the beer was going and also helped define and frame the brew. As for the how — his process and way of doing things — that’s something he’s intentionally developed through trial and error without turning to other breweries’ methods as a model. While one might think it would be useful to learn from what others are doing, his view is that if he learned other breweries' processes, essentially he'd just be making their beers instead of making his own. That's a pretty enlightened view, even if it has meant that he's had to work harder to figure it out on his own rather than learning from others.
Ron’s independence isn’t the only element that makes Cascade’s beers so unique. The brewery’s extensive blending program also sets it apart. Vlad the Imp Aler is a prime example, drawing from multiple styles and likely multiple vintages each time it's created. And blending is not for the faint of heart. While with brewing you can experiment with test batches, blending cannot feasibly be done small-scale. As Ron explained it, blending is something he’s just had to go forward with despite any fear of the outcome. Were he to have proceeded with caution, giving into uncertainty and concern, Cascade would be light-years behind where they are today. Thankfully, Ron forged ahead.
One of his newest creations is Mulled Apple Sour. Just as Pumpkin Smash was made with spices you’d associate with pumpkin pie, this beer is reminiscent of freshly baked apple pie due to the spices, vanilla and honey. Presented for the first time this year, as the chill was just starting to creep into the air, it's a strong opening act to Glueh Kriek. Cradling the glass of warm liquid is as comforting as being handed a plate of fresh-from-the-oven pie that was almost cut too soon, allowing the warm goodness to ooze out.
Glueh Kriek, a mulled beer some may have enjoyed last year, is both sweeter and more acidic than the Mulled Apple Sour, with an intense cherry flavor and undeniable presence of cinnamon and clove. Deep red in color, served with a clove-spiked orange slice, breathing in its aroma is like breathing in the best of the holidays. It’s a beer that fully embodies the depth and breadth of Cascade’s spicing and blending program.
So what's next for Cascade? There's no clear answer, but Ron is continually bringing in new spices and experimenting with them to determine which express themselves well and which do not. Those in the former group will get further attention to figure out how and when to apply each spice to bring them to their fullest potential. Then there are some that fall in between, such as cardamom, which are much more challenging to apply. Not one to shy away from the challenge, it's more a matter of when, not if, Ron will unlock the key to using it. Whatever the result, it's sure to be a unique creation — the result of the dedication to the craft of brewing, spicing and blending that Cascade is known for.
Cascade Brewing Barrel House
[a] 939 SE Belmont St., Portland
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