Root Beer: Second Attempt

After careful consideration and slight ingredient adjustments, I have created a root beer worth drinking. In fact, I don't know if there is anything I would change about this brew. It is equipped with a thick, frothy head; it comes on sweet and has an aftertaste that is not quite bitter, with ever-so slight hints of licorice; smooth, creamy, and enticing, I believe this brew could hold it's own in a taste test against premium and established beverages. That being said, parents tend to think their kids are flawless, and there is no doubt this mentality is at work here. I would appreciate an unbiased opinion regarding the quality and taste of Carter's Classic Root Beer. 

Any takers?

Root Beer: First Attempt

The results are in regarding my first attempt at brewing root beer: good, not great. I will enjoy the remaining bottles, but have concluded that I have a long way to go in the brewing world. The carbonation was fine, though I think my next batch I will use the Red Star Champaign Yeast, as the carbonation from the ale yeast I used this time around wasn't quite as good.  I'm not sold on the root beer extract I used, as it over-powered everything else I had going on in there. For my next batch I'm going to increase the malt and decrease the extract and see what results that change will yield. Kelli is ever-supportive and said she really enjoyed it. That speaks to the level of her love for me more than anything else! 

 His and Hers Glasses

You can see there is virtually no head (the frothy bubbles that typically reside at the top of a gourmet beverage), which I would like to try and remedy. The color is fine, though cloudy, which may be a turn-off for some. 

I'm happy with my first attempt. For me, the fun part is the creativity, and if it takes me ten years to create the perfect root beer, than I can look forward to ten years of being creative and learning what works and what doesn't work along the way. I'm really enjoying this new hobby! 

Home Brew

A few months ago I had an idea hit me: make homebrew. Where it came from, I have no idea. It would make sense if that thought occurred to me while reminiscing of the ginger beer my dad made years ago. I can easily recall that fierce bite it had; from the nose to the back of the mouth, you knew that was no store bought brew. I wanted that.

Have you ever had a thought that you cannot shake? At times I catch myself perseverating about one thing or another, and this was one of those times. Soon I was scouring internet pages, gleaning ideas for my recipe. My goal was to create something entirely unique, something that left an indelible impression, a truly perfect beverage.

My first batch was good. I spent over two hours crafting the stuff. I was pleased with my first attempt, but not satisfied. I went overboard on the citrus, under-board (word check, please) on the ginger, and the overall beverage lacked complexity. It tasted fine. 

My second batch was less tasty than my first. Still to much citrus, not enough ginger bite, and again it lacked complexity.

The third time is the charm, right? In an effort to add complexity, I spiced up my syrup with thyme, cloves, Franks Red Hot Sauce, and a host of other weird ingredients. It smelled wonderful, and as I bottled the abmer liquid I truly believed I had created the perfect brew.

Two days later, after fermentation and a near explosion in my cupboard (Kel called me frantic because the bottles  were screeching with all the built up pressure) I cracked open the first bottle. It definitely had complexity; it contained a pretty good kick, though not the typical ginger-type bite; it was sweet, but not too sweet; after a few big gulps, I had my conclusion: terrible. Absolutely terrible. Undrinkable, in fact. I poured the rest down the drain.

So, I've decided to document my fourth attempt at homebrew. I went to a brewing supply store for some tips, and decided that I'd like to try my hand at crafting a gourmet root beer. Is there anything more American?

Here are some pictures from my brewing this week:

My Ingredient Selection 

Grinding up my ginger

Ginger ground, ready for squeezing!

Freshly squeezed ginger juice... Yum! Definitely the most labor intensive part of this process

Syrup Boiling

My secret ingredient notebook. After my first three failed attempts, Sam gave me the idea to write it down each time until it is perfected. Thanks Sam!

Yeast: A pivotal fungi.

Last step: fermentation.

Hopefully I will not come home to a sticky exploded mess in my cupboard and will be able to enjoy a nice, handcrafted brew. I will let you know how it goes in my next post.