Posted tagged ‘sarsaparilla’

Iron Brewer 2015 – The results

October 8, 2015

The Iron Brewer competition has come and gone and alas, the trophy which so proudly adorned my family room mantel for twelve months has gone to a new home. Here’s how it went down.

After examining the bag of ingredients, I decided to make two beers, which would give me a choice of which one to bring to the competition. The batches I wanted to make were too small for the Teaching Bewery’s pilot systems, so Nate Ferguson, the college’s Brewmaster Program Coordinator, again offered to let me use his home system.

Mashing in

Mashing in the Vienna lager

First off, I decided to make a Vienna lager — a basic amber lager style noted for its bready, full-bodied flavour. There was only enough Vienna malt to make up about 65% of the grain bill, so I used pilsner malt and a bit of the double roasted crystal to supplement. Alas, while mashing in (and posing for photos), I knocked the lauter plate out of position. The plate is essentially a false bottom in the mash tun — it has holes or slits that allow the wort to drain away while holding the grain back. Of course I didn’t realize that I had knocked the plate out of position until I tried to drain the wort — and nothing came out. It was the dreaded “stuck mash”. Sometimes this occurs if the grains form a mushy impenetrable layer — this often happens with wheat or with barley that has a high protein content. Or it happens if the lauter plate is not in position, allowing the mash to block the discharge tube. When I realized what had happened, Nate helped me to reach in (with protective gloves — that mash is HOT) and reposition the plate. Then we cleared the discharge tube by pushing water into it from the outside. The rest of the brew and fermentation went without a hitch.

My second beer was a sarsaparilla mild. Mild was very popular in Britain between the wars but is now difficult to find. It is a low gravity style (often only 3.0%-3.5% abv) but with a round body and full flavour profile usually associated with bigger beers. The colour is dark brown to black, and it tends to the sweet side, with notes of chocolate. In my previous two Iron Brewer competitions, I stayed away from the specialty flavourings — I was concerned that if everyone else used the same flavouring, my beer wouldn’t stand out from the crowd. However, the aroma of the sarsaparilla seduced me, and besides, my main beer and probable entry was going to be the Vienna lager.

This time the brewing process went without incident. Rather than adding the sarsaprilla root during the boil — I felt that would extract astringent tannins — I hung a bag of it in the fermentor once fermentation was complete.

Two days before the competition, I bottled both beers, and it turns out that the Vienna lager was rather meh. Whether that was due to the mash problems or my recipe, I’m not sure, but it wasn’t a stand-out. I decided to go with the sarsaparilla mild, even though my chances would hinge on not too many other of the brewers choosing that same flavouring. It was a very good beer, with a nose of dark cherries and vanilla, and flavours of cherry, vanilla, chocolate and caramel. I felt fairly confident in my chances… until I arrived at the competition. Of the fifteen brewers, seven of us had used sarsaparilla. Dang.

In the past, the Iron Brewer trophy was awarded to the most popular beer as voted on by attendees. This year the trophy was awarded by a panel of three judges. (Attendees still voted on a “People’s Choice”). In the end, the winner and new Iron Brewer was Ian Johnston, an avid homebrewer and last year’s third-place brewer, who made an excellent smoked porter. The People’s Choice was Mick Muzzin’s Imperial Pilsner.

And the seven sarsaparilla beers? It seems sarsaparilla was not anyone’s favourite flavour — none of us were in the top three either as a judges’ choice or people’s choice.

(The judging scoresheets, which were returned to us at the end of the competition, were a bit of a headscratcher for me — none of the judges mentioned sarsaparilla, cherry, vanilla or chocolate, but they did comment on “smoky flavours”, as well as “raisins” and “cloves”. Hmm.)

Next year I hope to be back in the competition, but since I didn’t place in the top three, my name goes back in the hat for the random draw next May. Got my fingers crossed already.


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