What is John doing?

I arrived a little before 9 a.m. Jason had already started the mash, so I was a little behind. As I walked in Jason said ‘Hi, come on back’, but looked not my direction, as he was busy stirring the mash. As I walked into the brewing room and around the mash tun, he said come on up, ‘it’s you’re turn to stir’. I’ve been homebrewing for a little while, however this was going to be something very new for me. A giant leap in my brewing education.

As I walked into the back, Jason put me straight to work. I climbed up the steps to the mash tun and began to stir the mash. What Jason had done up to this point, was to mill the grain, add it to the mash tun, heat his strike water and pour it into the mash tun. He’d monitored and stirred a little before I got there. After about 15 minutes of stirring and monitoring myself, we were done for the moment. The mashing we’d done was to pull all the fermentable sugars from the grain and mixed with the water, create the sweet wort that would be used during the boil.

Milling around the place was John, the assistant brewer (actually, he was more than milling around, I just wanted to get a jab in there..). As I was a guest brewer that day, I was to be doing much of what John normally did. Both Jason and John are great guys, very knowledgeable and more than willing to  impart there beer wisdom (and whatever else pops into their heads..). At this point, Jason had been heating the sparge water in the kettle while the mash was going on, so that when it’s time to drain the sweet wort into the kettle (known as lautering), it would be up to the right temperature.

Stirring the mash

If I recall right (and I hope Jason goes easy on me if I mess this up..), Jason was recirculating the heated water in the kettle back into the mash tun as the sparge water. Sparge water is used to rinse the grain bed during lautering. As the he was draining the now sweet wort from the mash tun into the kettle, the sparge water was recirculating into the mash tun. This also helps to properly drain the sweet wort from the mash tun into the kettle.

After adjusting the flow a little to clear the wort, draining began. A few minutes later…….and the wort was in the kettle. Now it was time to begin the boil and add the ingredients. This was going to be a batch of Freetail Ale, their year round Pale Ale. As we were getting out the hops Jason threw me a curve ball: He gave me the formula used to determine the amount of hops used. after refreshing my high school algebra skills (such as they are), I came up with a total. A quick trip to the cooler and I was back with the hops.

Hops are all ready

As this was going to be a two-hour boil, there would be a little waiting in between hop additions. After measuring the first batch of hops, I climbed up to the kettle and slowly added them in. As I had about 15 minutes before the next hop addition, I was put back to work. This time it was to help clean out the mash tun.

A pair of gloves, a step stool, larger trash can and a garden hoe and I was ready. This was not going to be as easy as I thought at the time. There is a lot more grain than one would think to brew a batch this large and after the water, it was really compacted. After about 20 minutes and a few trash cans, as much of the grain that could be pulled out was. A few rinses later and it was all cleaned out.

Back to the kettle and the next hop addition was put in. While awaiting the next addition, I was treat to a preview of Porter Fest II. Porter Fest is Freetail’s showcase of their season porter (Torper Porter), as well as several 5-gallon specialty batches: masala Porter (a porter with cardamon added int he boil), Cherry Porter, Coffee Porter, Vanilla Porter and a Chipotle Porter. Not a bad day. Brewing, a few porter samples..I could get used to this. Time for another hop addition, so back to the cooler. The cooler at freetail is quite the interesting place. All the hops and the ingredients that need cooling are in here, as well as storage for the other brews already completed. Jason sometimes keeps carboys of ‘experiments’ in here.

I'm afraid to ask Jason just what he's concocting...

Back to the kettle and another hop addition. The boil was coming along well and almost complete. It was now almost 2:00 in the afternoon and time for lunch. This was a no brainer. A brick oven cooked Freetail Pizza of course! Good conversation, some food in our bellies and all was good. The guys here at Freetail have a great thing going. A no fear approach to craft beer, yet with a healthy respect for traditional styles and the best pizza you’ll get in town.

No rest for the weary brewery, so it was back to the kettle for Jason and I and time to chill and drain the now bitter wort into the fermenter. A quick switch some equipment fittings the the chilling and draining the wort.Wile the wort was making it’s way into the fermentor, back to finish lunch. John brought out a brew he cooked up with beets. I know what you’re thinking: beets? It was actually quite nice.

A classic cheese pizza Freetail Style and a glass of heaven

With the beer safely  in the fermentor, my time was essentially done. What a day! For me, even the tasks of cleaning up the mash tun, sweeping the floor, rinsing the floor and equipment was fun. After all, consider what the end product is! My many, many thanks to Jason, John and owner Scott Metzger for letting me share in this adventure. I shall return!

I first heard of Nebraska through Angela Arp, the wife of one their brewers, Tyson Arp.  Angela is all over twitter promoting Nebraska Brewing, craft beer and supporting others craft brewers in the U.S. A look at their website instantly warm comes out. The bio’s of each brewer read as if it was someone you knew personally. Their website has this to say “Located in Papillion’s hoppin’ Shadow Lake Town Centre, Nebraska Brewing Company is a relaxed dining destination complemented by incredible, fresh handcrafted ales. Locally owned and operated, it’s our aim to share our passion for beer and food with everyone who walks through the door. When your stomach’s growling and you’re feelin’ parched, head to Nebraska Brewing Company for casual American fare, a full bar, and a great time. Our knowledgeable staff will assist you in creating the perfect beer and food combination.  Oh, and on your way out, be sure to grab a growler of one (or two) of our fine ales.”

I have been fortunate to have a fair amount of contact with Angela through twitter, her husband Tyson and Paul Kavulak co-owner and brewer. With all the buzz and hubbub on the web and from friends in the beer world, I had to try some. Unfortunately, they are not yet available in Texas. Fortunately, I was able to procure some and so far, they have not disappointed.

I spoke with Paul for a bit to what her could tell me about Nebraska Brewing, that isn’t on their website. After all, they’ve won an award or two already. Paul had this to say:

‘Nebraska Brewing Company is a brewpub located in Papillion, NE and was started by the Husband & Wife team of Paul & Kim Kavulak.

Born of a deep-rooted passion in all things Craft Beer, Nebraska Brewing Company opened its doors in late 2007.  An American Casual menu keeps pace with the seasons and works to provide excellent pairings for many of our craft Ales.

Our Brewer Tyson Arp works very hard to ensure that our Craft Beers are among the best the No-Coast has to offer.  Each and every beer produced at Nebraska Brewing Company is truly unique and stands as a great example of the targeted style.  Our beers exist to please the aficionado and stretch the minds of our diners.

The barrel aging program was begun almost immediately and exists to satisfy our desire to take remarkable base beers and make them something more.  Toasted & charred oak from wineries and craft distilleries form the backdrop for adding character, aromatics, and flavors only found through time and patience.

Nebraska Brewing Company is currently distributed in Nebraska and Iowa only but is also exploring distribution in areas with a strong desire for excellent craft beers.

With the beer, a personal goal has always been to have people who truly understand wonderfully crafted beers wake up one day and say “Hey, there’s something really great going on in Nebraska”.  We work hard every day to make that happen…’.

Suffice to say, that when in Nebraska, I’ll be stopping by! But I digress, on to the beer!

This one falls into the Russian imperial Stout category. Historically, touts are originally British in origin, with some hailing from the Emerald Isle as well. American stouts deviate a little by having a little more hopped up character and these days like to have their morning coffee while being brewed.  Hops range in variety, as well as the amount of bitter taste and often a roasted malt flavor. Imperial Stouts tend to be much higher in alcohol, lots of malt with big chocolate and roasted character. Often a bit of fruit can be found as well.

Betty sure was something special

Paul gave a little background on the Black Betty himself ”

Black Betty is a Russian Imperial Stout that Tyson created in his desire to turn out something big, bold and flavorful which would make Stout drinkers smile a little more broadly than usual.  The base beer won a Silver Medal in the 2009 US Open Beer Championships as Nebraskan Imperial Stout before the barrel-aged version (Black Betty) ever saw the light of day.  During a distillery tour of Stranahan’s Whiskey, the mental note was filed away to find some really cool beers to marry up with the essence of their spirit.  2 beers – this RIS and a Barley Wine made their way into used Stranahan’s barrels where they spent 6 months aging and picking up a wonderfully sweet nose, dryness from the oak tannins, and a subtle whiskey note in the taste.  We believe that both of these beers continue the entire Reserve Series in a fashion that continues to escalate and reward Craft Beer creativity.  Black Betty & Fathead join our first Reserve Series Beer – Chardonnay Blonde.  The bar has been set.”

I poured this one into a tulip glass. Pours a very deep mahogany into a tulip glass. There’s no seeing through this one. Carbonation is good, kind of what you’d expect from an imperial stout producing a slow carbonation that lends to a nice thin, but sustainable head with a beautiful lacing that clings to the glass for dear life. The bubbles just seemed to float to the top.

When I bring this one closer, a rich chocolate aroma comes forth. Hints of caramel and coffee as well. Another sniff and I get a strong hint of Raspberry and a little banana as well.

After swirling it around a little to bring the carbonation back to life, I took a taste. Wow. The raspberry and banana I smelled came out in abundance, scented nicely by a very distinct whiskey flavor. The chocolate is definitely there, but all these other flavors take center stage. A fair amount of roasted malt comes out with another taste, showing the complexity of this stout.

Mouthfeel is what I’d expect from and RIS. Heavy, full of substance, yet a crispness that speaks hops all over.

Overall, one of the best Imperial Stouts I’ve ever had. Weighs in at 9.3% ABV, so I sipped this one while enjoying some ravioli with my homemade sauce and carrot cake for dessert.

As they can say it best, I’ll let Dogfish Head tell the tale  “Life & Limb is a collaborative effort, the brainchild of Sierra Nevada Brewing Co. and Dogfish Head Craft Brewery. Life & Limb is a 10% ABV strong, dark beer that defies style characteristics- brewed with pure maple syrup from the Calagione family farm in Massachusetts and estate barley grown on the Grossman “farm” at the brewery in Chico, CA. The beer is alive with yeast-a blend of both breweries’ house strains-bottle conditioned for added complexity and shelf life, and naturally carbonated with birch syrup fresh from Alaska.

Life & Limb is dedicated to the family of beer drinkers and enthusiasts worldwide who continue to support the little guys, iconoclasts, entrepreneurs, and pioneers who risk life and limb to shape the vibrant craft-brewing community.

The other beer of this collaboration is Limb & Life (draft only). Both beers will be released later this fall.”

Dogfish Head has long been know for their cavalier attitude and adventuresome spirit toward brewing, and Sierra Nevada is an icon and credited by some as sparking the craft beer movement in the late 70′s and early 80′s. Combine the two and you have Life and Limb.

This unique beer pours a very deep brown with rich accents a ruby red when held up to the light. I poured this one into a goblet, producing a half finger head, that sustained itself during the duration of the experience. While it just sat there, the bubbles continued to swim there way to the top of my glass. A good start to be sure..

Take one whiff, and instantly you instantly get the alcohol aroma. Almost overwhelming in fact. however, another sniff and you get roasted malt. Both breweries states it’s brewed with maple and birch syrup, however in the smell I don’t get any. What I do get is other flavors, such as some spice, fig and dates.

To taste this one, is divine. Although the alcohol I originally smelled is still at the forefront, the more subtle flavors now creep in. The fig and dates definitely come out. A few more sips, I seem to taste the maple syrup described. Either that’s because it’s actually there, or I want it to be.  What I definitely get, is a nice hop undertone that seems to balance the alcohol in this one out.

The mouthfeel is what I’d expect from an American Strong Ale. Although this is almost a ‘catch all’ category for stronger American beers, it seems to do what it should. A crisp, yet slightly sticky feel to i, it is creamy and definitely a full beer.

Overall, I really like this one. I admit, that I had it straight out of the bottle the day after purchase, but it was divine. I still feel that the alcohol is a bit overpowering initially and on the back end, but I’ll have more of this one. It weighs in at 10.2% ABV, so take your time with it. Not a session beer, but one to enjoy when the time is right. I enjoyed life and Limb with a modest portion of Buttered Pecan ice cream.

All we are is just another tap on the wall

Everyone knows The Bull and Finch Pub in Boston (known as ‘Cheers’ on T.V.) as the place ‘Where everybody knows your name’. To me, that is an essential ingredient in any  place you frequent, visit once, or always hope to get to. For years living in San Antonio there was a drought for a place where you could get more than the average beer served at the ‘insert your name here’ bar on the corner. Sure, one or two places pop up here and there, but they do not have the overall atmosphere and selection that many craft beer bars on the west coast, east coast and Colorado have. Namely, an incredible selection of what many refer to as craft beer bars. Places that serve beer for those with a more refined taste of our favorite malted beverage.

Craft beer has gained quite the following in the last few years, with breweries, brew pubs and beer bars popping up everywhere.  The last decade has seen quite a lot. San Antonio and Texas have long been known for the Alamo, John Wayne and drinkers of Miller Lite, and not for craft beer. Well, times have changed. Texas has around 9 craft breweries, numerous more brewpubs and a growing number of what are known as craft beer bars.

Slowly, Texas and San Antonio have begun to come around.

Up until that point, there were few choices and frankly I was tired of heading to places that had the same old choices of beer that you saw on TV. Waiting to get back home to Colorado or visit friends and family in California became a favorite pastime. I am a lover of craft beer for its attitude and creative approach. I, and others, needed something more. Well, in January of this year, Jimmie Maricle opened up The Tap Exchange Alehouse and Grill and my new oasis.

The backside of good times.

Tucked away in the northeast part of San Antonio, The Tap Exchange boasts 61 beers on tap, more than 50 in bottles, dozens of wines. Located at, 22250 Bulverde Rd, #106 (at Evans Rd.) in San Antonio, Texas, it is a place that balances a wide selection of draft and bottled beer and great pub food, with the atmosphere of a place that you can call home. This was apparent upon walking through the door, where you are always greeted warmly by the incredible staff, you are instantly greeted with a warm, inviting and obviously fun atmosphere. Having been here a few times before, I always love introducing friends who want to expand their horizons to Jimmie’s place. They are always impressed and several have come back.

Each day features something at The Tap Exchange, from Glass night on Tuesday’s where you ‘buy the beer and keep the glass’  and Geeks Who Drink Trivia night on Wednesday to all day NFL games on Sunday with many of the craft beers on special during the games. Lest we keep the kiddos out, The Tap Exchange is also VERY family friendly. Boasting a kids menu and family friendly atmosphere, it is very common to see families here both day and night. It’s a place for all types of folks with all types of needs.

However, I digress about the selection of craft beer here. The Tap Exchange also features some out of the world pub food, too. From the typical Fish and Chips, signature salads and custom burgers to Jimmie’s Baked Ziti. Oh, and least I forget the homemade beer ice cream created here as well.

What’s great about this place, is that the owner doesn’t just stay behind the bar, he very often walks around talking with every patron as if he’s known them for years. He really works to really get to know his customers and not to get repeat business, but because that is just who he is. His wife Traci, a.k.a ‘Mrs. Tap Exchange’ is often seen here milling around the room dazzling the customers as well. You may even catch a glimpse of regulars Jill, Sean, Mark, Joser and Jessica.

Jimmie taking time to talk with the customers

The staff here tends to exude Jimmie’s approach too: Amber, Billy, Karen, Roxie and Stephanie will definitely make your experience one you will want to back to have again. All this serves to create the family atmosphere that ‘Cheers’ could not begin to match.

I asked Jimmie a little about his background and how he approaches The Tap Exchange:

How did you come up with your menu selections? “Menu choices started with ‘what do I want’ and then was fine-tuned by “what can I get”.  Really wanted a broad selection of taps, covering most styles.  No matter what style of beer you like, you’re sure to find something to your liking.

“What made you open a craft beer place? “Am a big fan of beer, but didn’t have anyplace within 45 minutes of my house to get anything other than the staples (Bud Light, Dos Equis, Shiner, etc.)  Besides, doesn’t every guy want to own a bar?

“What is your experience with craft beer? “Being from CA I had the luxury of many great brewpubs and beer bars within my reach. Traci and I grew up in places like these.”