Charlie's Weblog

The Crazy Jackass is the new addition this week at Sweetwater. It won a Gold Medal (defined as

"A world-class beer that accurately exemplifies the specified style, displaying the proper balance of taste, aroma and appearance"

A. Subcategory: American Rye Ale or Lager with or without Yeast
This beer can be made using either ale or lager yeast. It should be brewed with at least 20 percent rye malt, and hop rates may be low to medium. A fruity estery aroma and flavor are typical but at low levels; however, phenolic, clove-like characteristics should not be perceived. Paler versions of this style may be straw to amber in color, and the body should be light to medium in character. Diacetyl should not be perceived. Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. As in the paler versions, diacetyl should not be perceived. If entries in this category are packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. If entries are intended to be served with yeast, the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of rye and barley malt and hops. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible. When entering, brewer may choose to indicate if the beer is a rye version of a classic style - for example, rye pale ale, rye porter, etc.
Original Gravity (ºPlato): 1.030-1.056 (7.5-14 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.004-1.020 (1-5 ºPlato)
Alcohol by Weight (Volume): 3-5.5% (3.8-6.9%)
Bitterness (IBU): 10-35
Color SRM (EBC): 2-25 (4-50 EBC)

B. Subcategory: German-Style Rye Ale (Roggenbier) with or without Yeast
This beer can be made using phenol producing ale yeast. It should be brewed with at least 30 percent rye malt, and hop rates will be low. A banana-like fruity-estery aroma and flavor are typical but at low levels; phenolic, clove-like characteristics should also be perceived. Paler versions of this style are straw to dark amber, and the body should be light to medium in character. Diacetyl should not be perceived. Darker versions of this style will be dark amber to dark brown, and the body should be light to medium in character. Roasted malts are optionally evident in aroma and flavor with a low level of roast malt astringency acceptable when appropriately balanced with malt sweetness. Roast malts may be evident as a cocoa/chocolate or light caramel character. Aromatic toffee-like, caramel, or biscuit-like characters may be part of the overall flavor/aroma profile. As in the paler versions, diacetyl should not be perceived. If entries in this style are packaged and served without yeast, no yeast characters should be evident in mouthfeel, flavor, or aroma. If entries are intended to be served with yeast, the character should portray a full yeasty mouthfeel and appear hazy to very cloudy. Yeast flavor and aroma should be low to medium but not overpowering the balance and character of rye and barley malt and hops. Brewer may indicate on the bottle whether the yeast should be intentionally roused or if they prefer that the entry be poured as quietly as possible.
Original Gravity (ºPlato): 1.047-1.056 (11.8-14 ºPlato)
Apparent Extract/Final Gravity (ºPlato): 1.008-1.016 (2-4 ºPlato)
Alcohol by Weight (Volume): 3.9-4.4% (4.9-5.5%)
Bitterness (IBU): 10-15
Color SRM (EBC): 4-12 (8-24 EBC)

at the 2007 GABF and replaces the Rusty Roadrunner Lager. The Crazy Jackass is more of a Roggenbier because of the pronouced banana flavor in the beer. Plus there is a new release of the Kokopelli IPA on tap. It's a little stronger than the last batch. AND... the Straight Shooter Stout replaces the High Desert Imperial Stout. Here is what's on tap inside this week at Sweetwater Centreville:

Got one Kokopelli IPA and one GAR Pale Ale growler to take home.

A friend of mine sent me this video done by Charlie King found on golf.com providing a detailed explaination on the proper technique to utilize when you are finally DONE with one of your clubs. Another friend of mine noted that the wind plays a significant role when throwing a club. In particular, when throwing into a headwind (as Charlie was doing in the video), a lower trajectory should be employed. This will also reduce the "boomerang effect" and will therefore lower the risk of the club returning to the thrower.

I read on the Post web site about Savor. Washington DC will be hosting a "craft beer experience" this May 16 & 17. I hope to attend a post a little about how it went.

Nothing new this week. Here is what's on tap inside this week at Sweetwater Centreville:

In a repeat of last week, I got one Kokopelli IPA and one GAR Pale Ale growler to take home.

Glorious.