Jeff at Beervana poses a question: what five beers are a connoisseur’s must-haves visiting Portland. I might have to tackle that, but really, Jeff is really on top of that in his post. I suggested a different route, a road trip around Mt. Hood. But I also threw in a crawl that I think is really worth sharing with your Portland visitors.
Begin at Rontom’s. If it’s nice out, enjoy the patio. If not, squeeze in and grab a pint. Next, move on to B-side, for a quick pint. Then, The Farm for dinner if you’re hungry. Eat light, because Noble Rot has great snacks too. Work off the meal with a light stroll up to Union Jack’s. You’ll need a few bucks for cover to this strip club. Then head up to Doug Fir and Voodoo Donuts to see how the hipper half live. Maybe there’ll be a great show downstairs. Finally, cruise up to Sandy Hut where they’ll be happy to pour you something potent while you wait for a cab.
wow…current inventory in the basement: 10 gallons imperial alt (carboys), 10 gallons dubbel (carboys), 5 gallons IPA (carboy), brown, IPA, porter (cornies). The 10-gallon batches are destined to go into barrels for aging.
The process of turning raw ingredients into delicious beer is an extremely complicated one. It involves chemistry, biology, physics, and magic, plus a potentially infinite budget for copper, stainless, and rubber whizbangs. I have only scratched the surface of the possibilities. That is by design.
So, completely neglecting the science involved, and getting to the sequence of events that need to take place to make beer, here is the brewing process in a nutshell.
- Extract sugars from grains, producing wort.
- Boil wort, adding ingredients at appropriate times
- cool wort and transfer to fermenter
- add (pitch) yeast
- let yeast work magic
- transfer beer to delivery vessel
That’s it. Extract, boil, cool, wait, drink. You can say “Every boy can wear dresses” to help you remember. In upcoming articles, I’ll go into some details around what happens in these phases, and how to git’er done.