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Hi again beer fans! Happy Friday, and I'm here again to talk about beer. Stop in and share a cold one with us.

But after reading this week's story you might agree with me in not wanting to drink this particular ale...

I think I'll start with the music link I used for the title. This is indeed the strangest beer story I've seen in a while.

And now... beer from the beard!

With the help of a lab, Rogue hoped to develop a yeast that... expressed the terroir of Newport, Ore.

After attempts to collect brewing yeast off barley, hops, and from the air of the brewery failed, Rogue decided to send clippings from brew master John Maier's beard, which he hasn't cut since 1978. They were astonished to learn that it produced a viable beer yeast.

I call that strange. Really fucking strange. Does it make you want to try the beer?

I'll be bottling hefeweizen this weekend, and making a yeast starter for the next brew. Out of normal, purchased yeast! (White Labs Edinburgh Ale, for an English brown). What are you drinking, or brewing?

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Comment Preferences

  •  Tip Jar (8+ / 0-)

    "Great is the guilt of an unnecessary war" - John Adams

    by esquimaux on Fri Aug 10, 2012 at 06:45:03 PM PDT

  •  Not sure I could... (2+ / 0-)
    Recommended by:
    Sanuk, bsegel

    ...get my head around a bearded ale. Greetings, usual glass of wine for me but cheers to beers! ;)

  •  Hi all (1+ / 0-)
    Recommended by:

    I started the afternoon at Pizza Port Carlsbad then stopped at Port/Lost Abbey on my way home. Will update with pics when I get home.

  •  Rogue makes good beer. (2+ / 0-)
    Recommended by:
    Sanuk, bsegel

    If anything good can be made with that beard yeast, they can do it. This would be akin to the practice of fertilizing vineyards with spent pomace from the press. Eventually good wine yeast is the dominant yeast found in the vineyard. Wild yeasts are found on fruit skins, but it is a crap shoot what they will produce from one year to the next. This accounts for all the Prohibition-era wine recipes where, "he didn't use no yeast, and his wine was good." Also, yeast mutates readily. I would prefer to start with a known domestic yeast rather than take my chances with a brew that represents a kot of labor and expense. Once I put some extra wort out on the deck railing for a couple of days to see what was in the air. Something was fermenting, sort of, but it wasn't a yeast, and didn't taste as good. Then again, the early Belgians apparently were so desperate for beer that they would drink anything that didn't kill them, and ended up with quite a stable of worthy microbes. Kind of like what George Carlin said about the brave early man who was the first to eat an egg. "I'm gonna eat the next thing that comes outta that chicken's ass!"
    Still drinking the peach wine on ice, but now mixed with my homemade Ginger Ale. Yum. Tomorrow I will get a cornie each of cream ale and maple brown ale from my brew buddy who has our system and uses it at 4 a.m. to keep his house cool.

    The man who worries morning and night about the dandelions in the lawn will find great relief in learning to love the dandelions. Liberty Hyde Bailey, 1910

    by Grainpaw on Fri Aug 10, 2012 at 07:25:28 PM PDT

  •  A smattering of beer haiku. (2+ / 0-)
    Recommended by:
    Sanuk, bsegel

    The yeast spend their lives
    Eating, pissing, and farting
    Sublime glass of beer.

    The man who worries morning and night about the dandelions in the lawn will find great relief in learning to love the dandelions. Liberty Hyde Bailey, 1910

    by Grainpaw on Fri Aug 10, 2012 at 07:27:49 PM PDT

  •  I have pear cider and an Oktoberfest with honey (3+ / 0-)
    Recommended by:
    Sanuk, bsegel, fb

    in the bottles (not quite ready), and I'll be making a honey-lemon pale ale and a porter soon.


    Torture is Wrong! We live near W so you don't have to. Send love.

    by tom 47 on Fri Aug 10, 2012 at 07:29:14 PM PDT

    •  another brewer! (1+ / 0-)
      Recommended by:

      hi Tom.

      "Great is the guilt of an unnecessary war" - John Adams

      by esquimaux on Fri Aug 10, 2012 at 07:45:40 PM PDT

      [ Parent ]

      •  I finiahed brewing both batches today. (0+ / 0-)

        Honey-Lemon Pale Ale (with Citra hos and thyme sprigs!) and the porter, headed toward being a stout.  I went a little wild, including brown sugar, honey, molasses, caramel, and a dash of Kithchen Bouquet gravy adjunct for color, then a sack of about an ounce of crushed coffee beans in the fermenter for good measure.  We'll se's if it's good, or a mistake.  I'll report back in about three weeks, or maybe five after bottling.

        Torture is Wrong! We live near W so you don't have to. Send love.

        by tom 47 on Sun Aug 12, 2012 at 07:28:26 PM PDT

        [ Parent ]

  •  Cheers! (2+ / 0-)
    Recommended by:
    bsegel, Ian S

    drinking a SN Hoptimum.

    Rough week. We're less than half a mile from the burn area from one of last weekend's Okla wildfires. We had to evacuate Saturday, didn't fully move back until Wed. The challenge was getting our many dogs and cats out. Two of my beer friends went above and beyond in hosting critters and helping transport.

    One of the ways I thanked them was by opening my Westvleteren 12 with them. My first time too, and it was very, very good! Some other beers we shared included Rodenbach Grand Cru, Anchorage Love Buzz Saison, Terrapin MooHoo Chocolate Milk Stout, New Glarus Barleywine, Jester King Noble King (hoppy farmhouse ale), and Chris's home-brewed Coconut Porter.

    Got to try Cigar City's Cucumber Saison! Tastes much better than it sounds.

    Politics: A strife of interests masquerading as a contest of principles. -- Ambrose Bierce

    by OkieByAccident on Fri Aug 10, 2012 at 07:49:32 PM PDT

  •  I brought some (1+ / 0-)
    Recommended by:

    Rogue IPA to a KOS meetup a couple of weeks ago. It wasn't bad .

    Give a man a beer, waste an hour. Teach a man to brew, and waste a lifetime!
    Bill Owen

  •  It was a 102 degrees (1+ / 0-)
    Recommended by:

    So, as I was leaving work this afternoon I got in the car and it was 102. I live inland San Diego, so yes, it gets hot. Since my kids where with their mom today I decided to just drive straight to the beach, not even bother going home first. As I pulled into Pizza Port Carlsbad, two blocks from the beach, it was 78 degrees. Much better.

    I sat outside and had a PP Carlsbad, Delusions of Grandeur IPA while catching up on DKos activities on my iPad.

    It started getting real busy in the restaurant so I headed next door to Pizza Port's bottle shop. You can buy a bottle and have them open it for you and drink it there if you want. So I had a Pliny.

    By now it's late enough that it has cooled off inland and the rush hour traffic has subsided so I headed home. I got a text from a friend as I was driving, he was drinking a Port Mongo IPA at his neighborhood bar and since I just happen to be close to Port/Lost Abbey, and I knew that Red Oven Pizza was there, I decided to stop for dinner.

    And of course, I had a Mongo IPA to go with it.

  •  Started with Inversion IPA... (1+ / 0-)
    Recommended by:

    then finished with a local (Chandler AZ) brew, Hop Shock from San Tan brewery. Both quite decent.

    Just another faggity fag socialist fuckstick homosinner!

    by Ian S on Fri Aug 10, 2012 at 09:30:18 PM PDT

  •  Just a quick stop; too much excitement on the fp (0+ / 0-)

    with the rumors about Romney's veep pick, lots of great commenting over there. Me thinks we aren't the only ones enjoying cold ones tonight!

    Apple cider. It's supposed to get hot again this weekend so I'm keeping it light. Wandering Aengus and Ace. Mmmmm.

  •  Trying the Guinness Black Lager (0+ / 0-)

    this evening. And now sucked into the Ryan VP pick story. The beer? Good. The VP Pick? Bad. Or hopefully good for our side.

    "In text, use only a single word space after all sentence punctuation." - Oxford Style Manual, Oxford University Press, 2003.

    by shaggies2009 on Fri Aug 10, 2012 at 10:15:58 PM PDT

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