Posts Tagged ‘Hub City’

Festival of Iowa Beers 2009

Sunday, September 6th, 2009

2009-09-06-prosI had a pretty good time at the Festival of Iowa Beers today. As always, the buzz and bustle was around the homebrewers’ tent. There were a wide range of beers on tap there: imperial this that and the other, a few sours, and several real ales served on a beer engine. The pros had a few interesting taps, but predictably most were pouring their usual fare.

There was plenty of gossip and news to be had, lots about brewery openings. The owners of Jasper Winery are apparently occupying the old Maytag factory in Newton with their new brewery. That’ll be running a copper 15 barrel two-vessel brewhouse. I also heard about a new startup that’s currently courting investors – they call themselves Grass Roots Brewing.

2009-09-06-hub-cityHub City up in Stanley is finishing the preparations on their new addition, featuring a 30 barrel brewing system. They will apparently be running double batches into 60 barrel (!) fermenters. That’s a huge increase in capacity, but apparently their distributors are working hard to keep that beer on the shelves. Hub City will also be releasing two small batch series: one of seasonals and one of high-gravity specials available only outside the state (thank you Iowa ABD!). More about those nearer to their year-end release.

I was able to try two of the beers B.J. from Hub City is developing. The first was the Russian Imperial Stout, the initial release in the out-of-state series. It was deep mahogany brown, lightly hazy, with a yellowed ring of head and a malty aroma. The taste is roasty with coffee and burnt toast. Thick and chewy, with a complex yet delicate flavor.

+Hub City Russian Imperial Stout

3.7 (4-6-8-4-15)

I also had a taste of a steam beer B.J. has been working on for the seasonal schedule. It has a light fruity nose, a pale yellow color, and almost no head. The flavor is a little sweet with a prominent yeast roughness and fruity hop character.

+Hub City Steam Beer

3.1 (2-6-7-3-13)

From the Burlington Makers of Beer (MOB) I had the cask-conditioned Mildly Interesting ale, an English-style mild. This is a near clear gamboge color with some frothy tan head. The nose is lightly malty and yeasty. It has a cider and caramel flavor, with just a bit of pomegranate.

The Ames Brewers League was one of many to bring an imperial stout aged on wood. Theirs is a Whiskey Barrel Russian Imperial Stout. It’s near black, with hints of brown and a ring of yellowed head. A sweet nose greets you initially, with prominent whiskey and rye. Thick and sweet, the flavor is toasty with a bit of roast and a strong alcohol spike. The sweetness and an astringency linger.

I had the Gruit beer from Cenosilicaphobia Brewers (a homebrew club out of Pella, Iowa). This one was labeled “NO HOPS”, and in red lettering “SOUR”. It is a hazy orange yellow with no head. The nose is lightly citric and a bit tart. The flavor is a clean lactic sour, with orange, grapefruit, and raspberry. There is just a bit of pale malt flavor. It is refreshingly tart, but not too intense.

Old Man River Brewery in McGregor, Iowa, is now bottling under the name Einfach Beer (“simple beer”). I tried both of the beers they brought to the festival (they forgot the Dunkel at home). The Oktoberfest is rich with malt flavor: toast, caramel, and bread. It is amber, almost clear, with a light malt nose. Sweet and smooth, decently authentic.

+Einfach Oktoberfest

3.0 (3-5-7-3-12)

The Helles is a clear straw with generous and creamy white head. The nose is light with corn, somewhat metallic, and a little toasty. The flavor is sulfury corn with a bit of sweetness. Actually remarkably authentic.

+/-Einfach Helles

2.8 (4-5-6-2-11)

2009-09-06-amsPowder Keggers is a women’s beer appreciation group in Des Moines, but they were able to muster up a few selections of homebrew to bring to the festival. (ed. note: this was meant to read “they’re a beer appreciation group, but they brought homebrew anyway” rather than “they’re a women’s group, but they could still figure out how to bring beer”) I tried their Lady Nessa’s Grand Cru. It was a very clear pale amber color with a little white head. The nose was malty with notes of grassy hops. The flavor is malty, with an alcohol tinge and a balancing sweetness. Some earthy hops come through. The body is thick but not cloying.

From the Raccoon River Brewers I tried an Oktoberfest. This one highlighted the difficulties brewing a good festbier. It was an opal amber with some off-white head. A lightly sweet, toast and corn nose led into a flavor of cotton candy and some bread. Sweet and cloying.

From down in Fort Madison the crew at Lost Duck Brewing Company brought a few interesting beers. The one I tried was the Duck ala Orange, an orange-infused lager. This one is light on flavor with an orange character that borders on synthetic. Very sweet, it’s a beer for those who appreciate Leinie’s Sunset Wheat. The redeeming quality is the bitter orange peel that comes through if you look for it.

+/-Lost Duck Duck ala Orange

2.6 (2-4-7-3-10)

From the MUGZ homebrew club I tried Little Brown Winkie. It claimed to be aged on sour cherries. Lightly hazy and reddish brown, the Winkie has some tan head. The nose is strong with pie cherries, I’d say montmorency. There is also just a bit of gym sock. It has a strong sharp pie cherry flavor with some malt. An astringency and sweetness linger.

Well, as usual I don’t think I was there long enough and I don’t think I had enough variety. But all in all it was a pretty good festival.

Oh yeah, and I took a look around the new brewhouse at Millstream. It’s coming along…

2009-09-06-bh

Stout Week: A Couple Oatmeal Stouts

Sunday, November 30th, 2008

Nothing could have rounded out stout week like the wet snowfall that has blanketed Iowa today. To wrap up the beer ratings I am trying two oatmeal stouts. Rolled oats are used to add body to beer, giving oatmeal stout a viscous palate often described as chewy. They also add proteins that are helpful to head retention, so these beers tend to have a thick moussey head.

The first example I have is a local one, Hub City Oatmeal Stout. Hub City’s beers tend towards the lower end of the carbonation spectrum, falling closer to real ale than many microbrews. Despite the lack of effervescence this beer pours a creamy fallow-colored head. The beer itself is a hazy auburn. I smell some roast malt but it is overpowered by brown malt aromas: mainly biscuits and caramel. There is a pronounced yeast fruitiness as well.

The flavor is quite similar to Guinness Draught: relatively mild, with some roast character and a strong astringent bitterness. The fruity notes (berries and mangoes) promised by the aroma come through as well, rounding out the flavor. The palate is much too thin for an oatmeal stout, and is bordering on cloying.

The second oatmeal stout I’m trying is The Celebrated Samuel Smith Oatmeal Stout. The brewery this beer is produced in draws water from a 1758 well. The beer is fermented in what are called “Yorkshire Squares”, square-shaped fermentation vessels built from large slabs of local slate. Oatmeal stout had fallen extinct when Michael Jackson wrote about it in 1977, inspiring the founder of Merchant du Vin importers, Charles Finkel, to commission Sam Smith to resurrect the style. So (if you want to provoke a fight) you could say this is the original oatmeal stout.

This beer pours a near-black with notes of sienna and a fair tan head. The nose is strongly fruity with faint hints of roast and black malt. A cidery, almost vinous flavor greets you at first, with the roast malt and coffee flavor not far behind. The whole tastes almost of cotton candy. Some lingering sweetness helps that impression. While somewhat chewy, I would prefer if it were marginally thicker. Then again, if I had my way you’d have to floss after having an oatmeal stout.

Next time I do a stout week I’m getting a bottle of Lion.

+Hub City Oatmeal Stout

RateBeer: 3.2 (3-8-6-2-13)

+Sam Smith Oatmeal Stout

RateBeer: 3.5 (3-7-7-4-14)

Hub City Amber Ale Release

Friday, November 14th, 2008

I’m gonna come right out and say it, Hub City is one of my favorite new breweries. Though their mailing address is in Stanley, Hub City is named after the sobriquet of Oelwein, Iowa. The brewery was started last December by the Knoke family, who built a bottling line and tasting room and converted their barn to a brewhouse. The son Brad is the brewer, and Brian and Gloria own it and run the business side of things.Hub City Amber Ale

If you are in the neighborhood I would highly suggest stopping by, as they are mucho friendly, their facilities almost futuristic, and their beer certainly worth the stop. I have been very impressed with their dark beers, not so much with their lighter selections. That’s why I have been anxiously awaiting this amber since I first heard about it back at the Festival of Iowa Beers.

Amber ale may be one of the most diverse styles. Alcohol ranges from ordinary 4.5 to 5% beers up to a normal strong beer (over 6 percent abv). The color can be pretty much anything darker than pale and lighter than brown. Some have an assertive hop bitterness, others are balanced or even malty. So it’s hard to know what you’re getting into. Let’s dive in.

Hub City’s Amber pours an opalescent orange-red, almost scarlet. Clearly this bottle is not carbonated enough, as the head is not quite there. What I see lasts a while, though. The nose is relatively malty-sweet, with some biscuits and a little caramel. I can detect a bit of butter as well, indicative of diacetyl. The taste confirms a bit of diacetyl. Frequently this is considered an off-flavor, but it’s almost requisite in English ales so I will refrain from attacking it at the moment.

Otherwise the taste is relatively balanced. Some maltiness with a light caramel character and a delicate yeast fruitiness. I can tell there were some hops added, but I think it could use just a bit more bitterness. As it warms, the taste gets rounder and fuller. This beer would be really great if it were somewhat more carbonated.

+Hub City Amber Ale

RateBeer: 3.2 (3-7-6-4-12)