Tag Archives: Brewing

Lost Rhino Grand Opening

Lost Rhino Brewing

Lost Rhino was recently founded by Matt Hagerman and Favio Garcia. They were Old Dominion shift brewers who left after it was sold to Fordham Brewing of Annapolis, MD and the brewing operations were moved to Delaware in May of 2009.

While the Old Dominion Brewery was being dismantled, Hagerman and Garcia we went through the now defunct brewery and pub purchasing everything they could find including: mill, brew kettle, fermenters, furniture and even windows.

They found a suitable place to set up their new brewery just a mile from the original Old Dominion site. They began brewing in early 2011 and hosted the grand opening on May 11, 2011.

Their focus is on using quality, local ingredients and fostering an open sense of community as much as building a business. They currently use noble Halertau and Saaz hops grown in Leesburg, Virginia, though they do import some from out of state as the local supply builds.

They have contracted with another Virgina farmer to grow their barley, but it will be some time until the have will an adequate supply line.

At the opening they were still under heavy construction and all that was available was glass and growler fills of their four current products (Rhino Chasers Pilsner, New River Pale Ale, Face Plant IPA, and a root beer) and tours of the brewery.

By the end of June they will have a tasting room completed offering their beverages and sandwiches and they will open a full Brew Pub as soon as construction is completed.

Also in the works is an Octoberfest event as well as a full canning line. Canning has been somewhat of a trend for small craft brewers, but there are several reasons for this. First is that canning technology has come a long way in the past few decades, and there are no longer any kind of taste imparted from the cans. Second, cans are lighter and easier to distribute. Finally cans are much more environmentally friendly than glass. Aluminum has a lighter impact on the environment to create and over 80% of aluminum is recycled and put back into immediate use (within 90 days). Glass has a much smaller conversion rate and does not see reuse for several months or years.

Lost Rhino is hoping to be in DC stores the third week in June, 2011 and throughout Virginia by the first of July.
But how is the beer?

I need to preface my opinions with the fact that I’m not a hop head. I do like a good IPA, but I’m very picky about how the bittering is balanced (depending on beer style, of course).

The three beers so far in the Lost Rhino line have a very similar taste profile to each other. They are all quite bitter using the same hops and for my taste far too much. The Rhino Chasers Pilsner and New River Pale Ale were very similar. The Pilsner was so over powered by hops that I couldn’t taste anything else going on.

The Pale Ale was better and allowed some of the grains to come through. Still over powered by hops. Again, the same bittering comes through in the IPA – but I expect it to be there. Again, not terribly complex, but a strong offering.

The root beer on the other hand was absolutely fabulous! We were tempted to request a growler fill of it!

Being their first batches I will definitely be coming back to see how things progress. My hope is that over time they will refine the recipes and develop them into top tier beverages. Matt said they have plans to spread out into several different styles (oak aged stouts, yum!) that I am eager to try.
For the brewery geeks out there, here are some stats:

  • 4 vessels 25 barrel brew house
  • With the equipment on site they will be able to produce 80,000 kegs a year when at full capacity. They do not anticipate reaching near that any time soon as they slowly and carefully grow the business.
  • Their storage cooler was purchased from a Walmart in Kansas. It will keep 400 kegs nice and chilled, waiting for distribution.
  • The fermenters are 1980s vintage, but still look and work like new
  • The heat exchanger takes the wort from 180 to 60 degrees in 1.5 seconds!
  • They are currently running four fermenters, each holding 100 kegs of brew
  • The fermenters are cooled with glycol

The video of the vigorous yeast bucket is available in streaming, ogg and mpeg formats on the Internet Archive page

Here is a photo gallery of the trip:

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Open Source Beer Fellowship

Beer by definition belongs in the public domain. To be more clear, copyright protection doesn’t extend to recipes, at least as expressed in terms of mere lists of ingredients. Brewing as a hobby and a trade flourishes despite the lack of intellectual monopoly. Beyond existence in what is often called an intellectual monopoly negative space, most home brewers and many craft breweries very much embody a spirit of sharing that embraces and builds on the spirit of the public domain. In particular, the parallels between open source software, enabled by a bit of legal trickery in the form of condition or contract on copyright, and small scale brewering are quite compelling. (I use small scale to encompass both home breweres and commercial craft brewers.)

Both are often motivated by the creation of products that suit the taste of the creator and the absence of such products out in the world. Collaboration is usually seen as a positive rather than a competitive threat. Meritocracy rules the day, the quality of work and clear exhibition of mastery often trump market considerations such as price or messaging. If you search for either open source software or homebrew recipes, you will find items of all varieties that match.

Given this strong overlap, it isn’t surprising that John and I both work with open source to varying degrees and maintain an interest in both constructed intellectual commons and the public domain. Through our volunteering efforts, we’ve even come into the orbit of one of the strongest advocates for the public domain, Carl Malamud. We’ve crafted a beer out of the respect we hold for Carl’s efforts in improving access to the text of our laws and multimedia materials produced by the government.

Carl has a new project in the works to which we hope to be able to link soon. Based on our past interactions, John, his wife who makes all our beer labels, and I have been tapped by Carl’s non-profit, public.resource.org, as Open Source Fellows. Our project?

“Our Nation’s Attic.” An exploration and demonstration of the importance of works of the government in promoting creativity and economic activity through the creation and documentation of an American Pale Ale, an open source beer.

Given what I’ve said about copyright not applying to recipes and the parallels from the world of software, open souce beer may seem redundant. There are other protections for recipes, however, mostly in the form of secrecy, trade or otherwise. As supportive as the commercial craft brewers are of hobbyists, few if any openly publish their recipes. The large volume of clone recipes available are the product of reverse engineering and exist legally due to the lack of copyright. Tolerance and support are not the same as affirmative siganls and sharing of information that once disclosed is in the public domain.

Our Nation’s Attic will be an open source beer recipe in a positive sense. John and I will publish the initial recipe with the clear intention of other home brewers using it to make their own beer from it. To that end we are committed to publishing our notes throughout the development and brewing of this beer with an eye towards common adaptations both in process (all grain, partial grain, and extract) and ingredients which frequently vary based on local availability. The notes, which will be subject to copyright, we will dedicate to the public domain.

Going beyond our own efforts producing batches to evaluate and tune the recipe, we’ve discussed possibly developing a declarative signal, something like a logo mark, to identify home brews produced from recipes that are openly shared. We’d like to seek out other brewers, hobbyist and if we can find willing ones commercial ones, willing to use our recipe and post their own tweaks for further sharing. Lacking a copyright, we cannot compel a share-alike or copyleft condition. It is our hope that the spirit of collaboration among brewers is strong enough that we’ll get at least a few takers and perhaps get many more to think about how opening the source of their own beers would enable far more experimentation and enjoyment.

Stay tuned for updates both on Our Nation’s Attic and our further efforts in cultivating concrete practices of open sharing in brewing. For my part, based on my deeper interest in policy and its history, I will try to pull together some more posts expanding on the themes identified in the definition of our fellowship project.

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To the extent possible under law, Thomas Gideon has waived all copyright and related or neighboring rights to Open Source Beer Fellowship. This work is published from: United States.

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LPBC 2011-01-30 The Wood Aged 3-4-3

This is an episode of the Living Proof Brew Cast.

In the intro, we discuss the beers we are drinking.  For the first time we are in the studio together for both the intro and the brewing update (see below).  We share a Chatoe Rogue Dirtoir Black Lager that I picked up from Gilly’s.  I enjoyed the Chatoe Rogue Wet Hop previously so had a good idea this second beer in the series would be fun to try.  It certainly makes effective use of the new de-husked black malts that we’ve written about before.  Rogue consistently turns what would seem like mere novelties into wonderfully crafted expressions of the brewing art, like their Mocha Porter and Chipotle Ale.

Our main segment is a series of three tastings with returning guest, Chooch.  All three beers share that they were aged on wood.  The first we tried was the J.W. Lees port word reserve.  In discussing it we mention Dogfish Head Worldwide Stout and Burton Baton.  I also compare it to an example from one of my other passions, single malt scotch, in this instanced Glenmorangie’s Quinta Ruban.

The second beer we sample is the Blue Grass Brewery’s Clay Street Series Bourbon Barrel Stout.  If it is a high gravity beer, it hides it well like the Southern Tier Old Man.  John mentions wanting to do a comparison to the Jefferson’s Reserve bourbon barrel stout.

Our third beer was the Southern Tier Cuvee Series 3.  In tasting it, we mention almost every Southern Tier beer we’ve tried before.  I mention the Ommegang Hennepin as pushing that funk that John’s friend, Daniel, from Mountaineer so enjoys.  John likens the brettanomyces note to Victory Golden Monkey.

We also have a brewing update.  We taste my Sun-dial stout that has been in the bottle three weeks and is just about ready to share.  John shares the latest on his stale, vatted IPA, the Green Grass and High Tides, which is coming along nicely.  He has also pitched the fruit into the pair of lambics that we started on our last brew day.

You can grab the flac encoded audio from the Internet Archive.

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This work is licensed under a Creative Commons Attribution-Share Alike 3.0 United States License.

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Brew Masters Still Alive?

There is a ton of internet rumor swirl about the possible cancelation of The Discovery Channel’s “Brew Masters” featuring Dogfish Head founder Sam Calagioni. The short and skinny of it? The show’s initial schedule called for six episodes, five have been broadcast and the sixth is in the works due to a construction delay to Eataly New York, to which Sam is co-partnering up to provide an onsite cask brewery. The fate of a second season is yet to be determined, but the sixth episode should be released sometime soon with a possible mini-marathon of the first five as a promotional ramp up. This article for The Washington Post’s All We Can Eat Section does a great job clarifying the status of the series and events on the Dogfish Head horizon.

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Discovering Ancient Celtic Brewing

The archeology of beer holds endless fascination. io9 has some new research from archeobotanist Hans-Peter Stika, of the University of Hohenheim. The post describes a brewing site and speculates about the ancient process used.

The first step to drinking like the Celts is to dig an oblong ditch. Pour in water and barley, and leave them there until the barley sprouts. Once they have, they need to be dried. Light a fire at each end of the ditch and keep it going until the barley is dried. This will darken the beer and give it a smokey flavor. It will also dry the grains slowly enough that they’ll secrete something called lactic acid. Like other acids, it tastes sour. Sourness and smoke; delicious. Some of the grains will char. Leave those in the ditch for future archeobotanists to uncover. Mash up the grains to maximize the amount of sugar that the yeast, which gets added later, has to feed on.

Esther Inglis-Arkell continues to summarize the kind of beers produced in these trenches. Lacking hops for which there isn’t evidence of use until over a thousand years later these beers were technical gruits using a mixer of other herbs for bittering. Hops also act as a preservative so these beers probably were consumed pretty much immediately.

Smoke and sour are still elements very much found in modern beers. These ancient Celtic brews if recreated using the most probable techniques may still appeal to many modern enthusiasts.

Just discovered: A 2,500-year-old recipe for Celtic beer, io9

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Reviving Colonial Beer Recipes

We’re big fans of what we call archeology beers, recipes recovered through the collaboration of historians, anthropologists, and brewers. Wired has the latest example, Yards Brewing Company in Philadelphia, trying to recover beers brewed by the founding fathers.

In 1757, a colonel in the Virginia militia recorded the way that thirsty soldiers had made a DIY beverage with some water, hops, and molasses. The colonel: George Washington. Yes, the father of our country recorded instructions for making a very stiff beer. God bless America! Today, a mile and a half from Philadelphia’s Independence Hall, Yards Brewing Company has resurrected old George’s directions. It’s one of the brews in its Ales of the Revolution series, an homage to a time when our forefathers were creating a more perfect union—while getting drunk off their ass. But re-creating centuries-old formulas takes some detective work. And a liver of steel. “The beers back then tended to be very strong,” Yards founder Tom Kehoe says.

The article goes on to describe three beers and how the brewery went about reverse engineering their respective recipes. According to the web site, these beers are being bottled. I’ll be keeping an eye out for these beers around here but may have to brave the four hour drive in the near future up to Philly to pick some up to try.

Philly Brewer Reverse-Engineers Our Founding Fathers’ Ales, Wired

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Set Your DVRs for “Brew Masters”

I realized while recording material for future episodes of Living Proof that not everyone who has been or is planning to watch “Brew Masters” is aware that the show has already changed nights twice.  It debuted on Sunday and the third episode aired the Monday right after the second episode.  The next episode will fall on a Thursday.  As annoying as this is, it is a good reminder to use the series subscription feature on your DVR to lock the show in, now, so as not to miss an episode.

Also, I saw the schedule changes via Dogfish Head’s Facebook page.  If you are on Facebook, it is worth liking that page as well as the one for the show itself so you don’t miss any updates.

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Tasting the Rogue Archivist

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John brought a bottle of our still young Grand Cru.  It was sweet and cidery from the esters and apple wood.  A little bretty in the aroma but not so much the taste. The carbonation is coming along well.

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Sam Calagione of Dogfish Head to host Brew Masters on Discovery Channel

What more can I say!?! I am super excited about Brew Masters, a new series from Discovery Channel. The first book I bought on home brewing was Sam Calagione’s Extreme Brewing and I have been brewing beer and making mead ever since. Sam brings excitement and curiosity to the fine art of beer making. His tireless efforts to educate and promote the virtues and diversity of handcrafted ales with high quality ingredients stands in stark contrast to the macro-beer mentality of less flavor for less money. Let the agribusiness bean counters beware: The beer wars continue and our bet is on the micro-brewing gunslingers such as Sam.

Brew Masters premiers Sunday, November 21st on the Discovery Channel

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Living Proof Black Rum Stout is ready for Balticon

Thomas and I made a special home brew to bring with us to Balticon this coming Memorial Day weekend. We are calling it Living Proof Black Rum Stout and will gladly share it at our “Home Brewers and Aficionados Meet Up” currently scheduled for Sunday May 30th from 10 PM until Midnight at an undisclosed location at or near the Baltimore Marriott Hunt Valley Inn.

The rules of our meet up are as follows: You must be 21 or older and carrying a valid ID or Driver’s License, You must bring at least a few bottles of your home brewed beer – If you are not a home brewer as of yet, then you must bring some samples of a beer that you adore…. Lastly, you must bring a story to accompany your beer – sort of an ode to what you were aiming for, or what it inspires you to strive for.

That’s it! We call our first meet up BYOBS (short for “Bring Your Own Beer and Story) and invite you to contact us for further details.

Grain Build for 5 Gallons of Living Proof Black Rum Stout (Extract plus Grains):

1.33 lbs. Crystal Malt (until 170 degrees F)
2 lbs. Black Patten Malt (until 170 degrees F)
6 lbs. Amber Dry Malt Extract (at boil)
2 lbs. Black Strap Molasses (at boil)
1 oz. Willamette (at 90 minutes)
1 oz. Willamette (at 60 minutes)
2 oz. Styrian (at 30 minutes)
1 tsp. crushed Cardamon (at 10 minutes)
.5 tsp. crushed Allspice (at 10 minutes)
Wyeast #1098 Brit Ale II (once cooled to 68 degree F)

- Set Aside Mason Jar Containing:
1 tsp. crushed Cardamon
.5 tsp. crushed Allspice
2 Tsp. Organic Vanilla Extract
.5 cup of Dark Rum

- At Bottling Add:
Strained contents of Mason Jar
5/8′s cup of Organic Sugar (for Priming)
- After a few weeks, drink with friends!!

Slainte!, JTW

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