May 9, 2011

moths, flies, & Krausen

It was a dirty sky with a small moon. The insects and bugs basked in the blurred light. The night chirped and coughed up the days dust while a small rustle escaped through an alley and between a stack of broken bricks. There was a scurrying and tapping of the feet. Creatures, hairy rodents and yellow snails made their way while small souls took flight and fluttered around themselves. Each breath the night gave away sunk life into the burrowed society of the street. She helped the broken, helpless, and unheard become something shiny. She gave a blanket to the night walkers and brought comfort to those who bathed in the moonlight. The night soothed and calmed the spirits, she made pastries with heartbreak, and pancakes of thorns and potholes. She was a marvelous presence with a hair pin stare for misery.

A dark faced disappointment pushed his way through a small half dead patch of grass. His face and feelers made headway. His sunken eye sockets held strong to prevent his eyes from falling to the dust. He looked like a bag of broken pieces and walked with a departed sway. His mind raced with menacing thought but looked like a disaster, a collision of metal to asphalt. He was a vital nutrient to those streets, his pieces stirred the pot. There was nothing to the night without him, he was lost without that blanket. He moved along slowly and steadily with an eye on a wooden crate, the crate that would give him a bench, a rest, a plan. He saddled up, took the world with him and took a seat.

My mind wandered and meandered around. I walked out of the bar and inhaled deeply and then let it go. My night was full of great beer, good conversation, and decent laughs. I only needed to make the long walk home to conclude the story. I stepped forward and stumbled a bit, then took to a straight line toward the sidewalk. The concrete looked cracked and aged. I smiled and made strong strides on top of it and upon it. It felt good to march on something stained with so much experience, with such a storied past. I felt like I was a part of something important, a contributor of sorts. I loved walking those streets at night, finding my way, myself, locating my position and reason. The shine of everything else always found a way to fade and slide away. I stepped off to breathe and light a smoke. I leaned into the shadows and slid down a wall to relax and enjoy my cigarette. The smoke billowed into me and slipped through my lungs, I could feel it in my stomach and fingers. A deep drag at the right time is candy. I sat there slouched and smiling, smoke escaping and surrounding me, it felt good. I felt like a winner, a man down a path with a purpose.

I finished my smoke and tossed it aside. I stood up and pushed my way down the cement path. I could feel the cars darting and the street lamps buzzing. The old buildings sagged and kind of gave up. My focus became locked and my mind blurred, I walked and dreamed. I kicked up some stones and chuckled. I looked to the sky and mocked her, waving the fist and stomping my feet. I suddenly felt my balance leave me, a weightlessness and then a silence. I was brought to justice...I fell hard. When my eyes opened a set of weathered eyes simply sat there and returned the stare. I saw hope and stories and madness.

"Who are you?" I asked.

A simple silence lingered. The air howled, the leaves shook, and the cars continued to pass by. I got up and brushed off the dirt and dust.

I adjusted myself and spoke again, "Hey man, sorry about the clunkering and stumbling, im in deep and just need to make it home."

He stared me through with those sad eyes.

"Well, take care of the evening, sir. I best be going." I returned to my path and took a glance back at the old man. He looked so bundled and cold, chapped, wrinkled and tussled. His face was torn and toughened, he felt rigid but polished. I couldn't fight the urge, I had the gut pull to talk and pry.

"Hey old man, the name is Charlie, pleasure to meet you." I extended the hand.

He slowly reached out and gave me a strong grip. "Im Krausen. They call me the Krausen." he said with a cut grin.

I thought about the name then led forward again, "Why are you sunken in these shadows with the killers and beggers? I can see it in your face you aren't one of them, you're soul and beauty and substance...you have purpose."

"This is my purpose. This is my soul on display, kid. You're beyond yourself with those lines."

"I can see it man, im not beyond the fences. Let me buy you a beer, I came from the bar down the way." I pointed south.

"Not interested, kid. Im not about the show or the lights. I gain my strength from the street. I drink and fuck with the street. I cuddle and learn from the struggle of the street." He paused. "You can join me in this world, but I'm an ugly old man with a rough exterior." His face shifted as he wiped his nose. "I'm bitter and cold, but very much a part of it all. I feed the rats that make these worlds rotate, mature - collide." He pointed to the left and there lied two six packs, one a belgian ale, the other an oatmeal stout. "Take your pick, kid. We aren't as different as you may think. Drink up."

I hit the sixers hard and entered the world of the Krausen. He spoke of reason and remedies, possibilities and hard fought wars. The night barreled along fueled by great beer, smoke, and stories of past loss and love. My mind was filled with twisted circumstance and bloodstained understanding. I salvaged the wisdom, absorbed the bloodshed, then made my way to the end.

-Gaucho





15 Things We Learned

1. A drunk rancher is a useless rancher.

2. Always use a large stockpot (at least 3.5 gal) for the boil.

3. A clean, organized, and sanitized work area is Paramount.

4. Strain the wort while transferring to the fermenter to eliminate most of the trub.

5. Pour the wort back and forth after chilling, before adding yeast, to aerate it sufficiently.

6. Once yeast is added give the fermenter a gentle "sway" to redistribute the yeast evenly throughout the wort.

7. Be sure your primary fermenter is at least 1.5 gallons larger than your batch of beer.

8. Sometimes a blow off valve is a better option than an airlock.

9. Using a secondary fermenter is an option to increase clarity.

10. If dry hopping, do so during the secondary fermentation stage.

11. Do not use your mouth to start the racking cane flow.

12. Use a small container filled with your wort to measure gravity with your hydrometer.

13. Aeration is the enemy on bottle day. Be gentle and precise.

14. When chilling and enjoying a finished home brew always keep the bottle upright and pour at an angle.

15. Always enjoy a home brew with good company.

-Gaucho

May 7, 2011

Brew Day III

4 28 11

The third day came quickly. It was Saturday and in the blink of an eye, Thursday. We became crazed, hooked, falling over stumbling mad. We had just completed our second brew day in history and already found ourselves five days later at it again. Brewing, creating, taking the night away from its comfortable routine. We had become engorged with mouthfuls. We were gluttonous little piggies slopping up home brewed delicacies and desserts. We found a craft and simply had to master it, take it, keep it in some sort of state of dependency.

Ingredients left behind from Batch #2 included White Labs California Ale Yeast, Dried Light Malt Extract, Colombus, Centennial, Warrior, and Northern hops. We decided on Colombus and Centennial for 60min, Warrior 30min, and Northern 15min. We boiled those hops, those little rascals, them fresh, crisp, little nuggets. We dug in with conviction and forgot to check the rear views. We made a decision and struck hard on the gas. The transfer was flawless to the carboy, but we later realized how wrong we were. We dry hopped incorrectly once again, and packaged 5 gallons of fresh wort into a 5 gallon carboy, thats right no 6.5 hefty weight hanging around here, just an itty bitty 5 gallon buddy. We left no room for expansion. We gave krausen absolutely no room to bulk up! As you may have guessed we dealt with a home brewed emergency a few days later compliments of a spewing, gargling, popping upheaval. A disgusting looking mess. Ive never witnessed beer in such an ugly light. Crusty, split-pea, swamp-like, disgusting mess with no regard for our sanitized airlock or the sweat off our back. What a bitch. This one was a big bitch. They are all bitches I suppose. Beautiful bitches. Beautiful batches of home brewed beer they are.

Anyhow, we learned our lesson, did as much clean up, repair work, and focused action as possible and let our batch continue its conditioning. Boy, did we make a difference in appearance, I just hope its reflected in the flavor of our beer. She seems to have settled down, and taken that ugly roar down to a soft purr. I think she's cozy and showered and happy. When she's happy, I'm happy.

They say just let her sleep.

-Gaucho

April 30, 2011

Brew Day II


4 23 2011

We wobbled into The Ranch at 7pm. Indio met us with a welcomed embrace. We connected eyes and smiled. At that very moment we realized our Brew Day had arrived. It was our second go. We were happy little clams with hops, malt, and wort written across the face.

This was round two and we were going hard and generous with the Colombus, Northern, Warrior, Simcoe, Centennial, and Amarillo. We chose the hop saturated direction and finished the evening understanding its sheer enormity. She was a strong bull to tame. A stubborn bitch to break.

We greeted each other, paid our pleasantries and then got focused. I accompanied El Zurdo and Indio on an inspection of The Stable (brewing kitchen). It was sparklin clean and ready to participate! Our carboy, airlock, stirring spoon, and hydrometer were all lounging and sanitizing. We looked at each other and smiled, "Strong preparation, sturdy execution, precise sanitization-well done brothers!". The night was young and prepared, she was quiet but brilliant. I could hear her purr and feel her hand resting on my back. She said yes. She told me this was it. She had the final say and made it clear.

"Give us a strong beast with an iron mind and a deranged soul!", I screamed to the sky. "Chisel our children and force the weak into rubble!"

I felt her approval.

The brewing process took pace. We boiled the malt extract and hops, added more hops, added even more hops, and stirred, stirred, stirred. We allowed the boil to work. We submerged the stockpot into an ice bath that included popsicles, frozen peas, and some sort of frozen ocean snails. It was a glorious stew. It did the trick. We added the Amarillos to the cooled wort and quickly began to pour our batch into the carboy. It didn't work. We had a clog, a jam. Our dry hopping technique needed some work. We effectively prevented ourselves from using our newly introduced carboy by dry hopping before transferring. The clump and chunk disallowed us. We had to make a split second and improvised decision. We ran to fetch the fermenter of old! We filled her seamlessly, aggressively and without issue. She seemed to smile and feel full. I think we made her day. We vigorously shook our liquid yeast and poured it over. The lid was secured, the airlock full of sanitized water was put into place, and our beautiful stew was carefully placed into the closet. She was laid to rest in her nest. Good night sweet stew.

Another moment of focus had come. We shifted our minds to cookery and pulled on our culinary pants. We stepped in. The aged steaks snarled, mushrooms, asparagus, and purple potatoes looked on, and our shell-on prawns looked devilish in their bath of chili paste and peppers. The steaks got a heavy hand of sea salt and fresh cracked pepper and hit the screaming hot cast iron. We let it ride only minutes and then flipped, transfered to an aluminum tent and gave them a rest. As the potatoes roasted with olive oil in the oven we sauteed the shrooms with bright red peppers and finished them with freshly foraged rosemary. The potatoes got their share of rosemary and salt and went ahead and finished up. The asparagus somehow found the oven. The red prawns slammed into a wok and scorched to perfect succulence with peppers, spice, and aggression. We plated family style and ate with bare hand and no plate. We shared a meal as men, as conquerers, as victory stained mad men.

It was 2:56am and the time to unhinge the precision had come. The handcrafted arts were over and now drinking, smoking, and bullshitting was of superior status. Indio introduced hand knotted "brewer's bands" to the troupe and his forehead to the pavement, Zurds built an epic fire, and yours truly didn't do shit except drink copious amounts of beer and spit venom. Leave it to beaver to poison a party. What a wonderful party it was. Sparklers, cigarettes, smoke and char, and mad conversations took over. Indio took it to the guitar and Johnny tore into the sax with focus. It was a perfect finish to a screaming evening of stout hearted heroics and red-blooded beer making.

Again, this was just the awakening.

-Gaucho








Tasting Notes



The Ranch Brewing Company
"Triple Rascal Pale Ale"
a west coast pale








Place:
The Ranch Brewing Company began in February in the Carmel Mountain Ranch community of San Diego County. Three great friends came together to combine their passions and take on a decades long dream. The troupe loved craft beer, cheffing up and simply bonding as brothers so the decision was pure and naturally fit into place. The establishment used for all the home brewing is affectionately known to its visitors, occupants, and fans alike as - "The Ranch".

People:
Gaucho, Co-Founder/Brewmaster- Born in Santa Cruz, CA. Migrated to San Diego, CA in 2002. Fell in love with the craft beer culture of San Diego soon thereafter. Quickly developed a great passion for cheffing, eating well, and drinking well. Displays an experienced palate, a great beard and a strong, sturdy vision. He shares a love for intense hop-filled ales and strong belgians alike. Largely influenced by Stone and AleSmith Brewing Company's craft brews.

El Zurdo, Co-Founder/Brewmaster- Born in Santa Cruz, CA. Migrated to San Diego, CA permanently in 2009. In being surrounded by craft beer enthusiasts, he quickly developed a deep love for pale ales and bright, creamy hefewiezens. The beer quickly molded him into a great man of strength and complex man of wisdom. He specializes in the IT side of things and his beard is always encouraging. Gives credit to Ballast Point and Green Flash Brewing Company's craft brews for developing his palate.

Indio, Co-Founder/Ranchmaster- Born in San Diego, CA. Has inhabited many areas of San Diego County over the years and has gained much wisdom from each corner. Now owns and operates "The Ranch Brewing Company". A master chefmen and purveyor of fine foods and detailed cookery. A weathered beer enthusiast with years of experience and an extremely developed palate. Imperial stouts and porters are his calling. He gives a nod to Port and Lost Abbey Brewing Company's craft brews for influencing his menacing palate.

Process:
Ingredients include a dried mutton amber and coppers plain light malt extract, cascade hop pellets, and dry ale yeast. Malt extract is boiled with H2O, cascade hops are added and boiled for 30min, remaining hops are added to the stockpot for the last 15min. The wort is chilled in an ice bath and transfered vigorously to the storing bucket. The yeast is added, bucket capped, airlock put in place, and then gently placed in a safe location to begin the beautiful process of maturing into beer.

Profile:
Aroma is citrusy and moderately hoppy. Flavor is refined and clean and full of citrus. The malt flavors peak through and create a soft balance. Appearance is a beautiful, deep, copper/amber color with a 2 finger head after a semi aggressive pour. A well balanced blend of bitter hops, crisp tones, and notes of creamy malts. The brightness and complexities pop and sparkle and snap. It is a crisp, hoppy brew with a surprisingly refreshing finish.

Pairings:
  • Cheddar, smoked, or dry aged cheeses
  • Spicy ethnic foods
  • Dark Chocolate

“Strong born with a bull's rage and a cut smile."

April 22, 2011

You, Me, and Beer

Yes or no, success or failure, love or hate, friends or enemies, peace or war, friendship or loneliness....

Throughout history, there has been only one constant remedy to all of these polar opposites...beer. No matter what the circumstance.  No matter what era.  No matter what region of this world.  Beer has always been, and always will be, a central ingredient conquering these great divides.

It may sound crazy, or even absurd, that Beer can have this kind of power.  But just take a minute to think about it.  Forget about the cultural stigma associated with drinking a "alcoholic beverage".  We have all seen it in movies and read it in books, we have all experienced it in our own lives.  Beer is the great equalizer.  It shows us who we truly are, when all our worries and griefs are stripped from consciousness.  That is the power of Beer, that is the beauty.

So when a friend came to me, suggesting we

April 19, 2011

Making A Ruckus

I recently went to sleep thinking, comparing and dreaming. I realized how similar my love for brewing mirrored my love of creating things with a can of paint. I find great similarities in the two and both have had an influence beyond their years. Both crafts breathe on respect and acceptance, have limitless possibility, and remain carefully hinged on detailed craftsmanship. I can't help but enjoy the parallels and think even further down the path.

My thoughts began to ripple - "Should I build beer or paint walls!? Should I drink, consume, and relish or simply paint!?". They are each freedom, self expression, and in so many ways rebellion. Both demand respect when done well, but are a filthy disappointment when poorly executed or carelessly delivered. Both can be rigid and beautiful, hurtful and calming all at once. There are always connotations, assumptions, and