May the Funk Be With You

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Duane Osborne
5 years ago
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1 May the Funk Be With You

4 RECIPE IS FOR BEER

5 If a man ordered a beer milkshake he'd better do it in a town where he wasn't known. John Steinbeck, Cannery Row

6 At its peak in 1873, there were 4,131 small, locally focused breweries in the United States. The largest brewery in the country produced just 138,449 barrels per year. Starting in the 1870 s, the U.S.brewing industry began a long period of consolidation. Larger breweries, refrigerated railcars, pasteurization and national marketing all pushed the scale of breweries upward.

9 At one time, Watsonville produced almost 25% of California s beer. Most of this was from the Palmtag Brewery on Front Street while a lesser contribution was made from the Watsonville Brewery on East Lake Avenue near Lincoln. While long disappeared from the collective memory and architectural record of Watsonville, the breweries were a shaping force for the first fifty years of settlement. They used hops grown and dried by local farmers and employed many local workers for the manufacture and delivery of the finished products. *Source Historic Context Statement for the city of Watsonville Brewery ID Brewery Name Start Date CA 444a Pajaro Brewery CA 444b Mrs. Fredericks Palmtag Brewery CA 444c F. Palmtag Brewery CA 444d Palmtag & Heyer Brewery CA 444e Pajaro Brewery CA 444f Pajaro Brewery CA 444g Pajaro Brewery End Date CA 444h Ikuta Hashimoto Brewery CA 444i Hiroshi Hashimoto Brewery

10 The high market prices for hops appealed to more adventurous farmers who were willing and able to invest in a somewhat more risky crop. In 1867 James Cathers reportedly planted the first local hops acres near Johnson Canyon. His initial success was followed by J.C. Smith, who in 1868, the year of Watsonville s incorporation, planted another hops field nearby. *Source Historic Context Statement for the city of Watsonville Over the next two decades increasingly larger amounts of land were devoted to hops, which continued to bring in a generous price at market. In 1885, a farmer named McGrath planted his first hops crop. The McGrath family stayed with hops until 1907 when they were the only hops farmers left in the valley. By this time, commercial hops production had moved to the dry valleys of the Pacific Northwest where most of today s hops are grown.

12 Brewers make wort, but yeast makes beer." -An old brewers saying

15 Original Gravity (OG): The specific gravity of wort (unfermented beer) before fermentation. A measure of the total amount of solids that are dissolved in the wort, it compares the density of the wort to the density of water, which is conventionally given as at 60 Fahrenheit. Final Gravity (FG): The specific gravity of a beer as measured when fermentation is complete (when all desired fermentable sugars have been converted to alcohol and carbon dioxide gas).when fermentation has occurred, this number is always less than Original Gravity. Alcohol By Volume (ABV): A measurement of the alcohol content in terms of the percentage volume of alcohol per volume of beer. Caution: This measurement is always higher than Alcohol by Weight (not included in this guide). To calculate the approximate volumetric alcohol content, subtract FG from OG and divide by Example: OG = 1.050, FG = ABV = ( ) / ABV = / ABV = ABV = 5% (approximately) International Bitterness Units (IBUs): 1 bitterness unit = 1 milligram of isomerized (exposed to heat) hop alpha acids in one liter of beer. Can range from 0 (lowest no bitterness) to above 100 IBUs. Usually the general population cannot perceive bitterness above or below a specific range of IBUs (said to be below 8 and above 80 IBUs by some sources). Bitterness Ratio (BU:GU): A comparison of IBUs (Bitterness Units) to sugars (Gravity Units) in a beer..5 is perceived as balanced, less than.5 is perceived as sweeter and over.5 is perceived as more bitter. Formula: Divide IBU by the last two digits of Original Gravity (remove the 1.0) to give relative bitterness. Note: Carbonation also balances beer s bitterness, but is not factored in this equation. This is a concept from Ray Daniels, creator of the Cicerone Certification Program. Example: pale ale with 37 IBUs and an OG of is 37/52 = 0.71 BU:GU Standard Reference Method (SRM): Provides a numerical range representing the color of a beer. The common range is The higher the SRM, the darker the beer. SRM represents the absorption of specific wavelengths of light. It provides an analytical method that brewers use to measure and quantify the color of a beer.the SRM concept was originally published by the American Society of Brewing Chemists. Examples:Very Light (1-1.5), Straw (2-3 SRM), Pale (4), Gold (5-6), Light Amber (7), Amber (8), Medium Amber (9), Copper/Garnet (10-12), Light Brown (13-15), Brown/Reddish Brown/Chestnut Brown (16-17), Dark Brown (18-24), Very Dark (25-39), Black (40+)

Ale yeast gathers and ferments at the top (hence, top fermented ) of the vessel, at a high temperature so the yeast acts quickly. Some finish fermenting in less than 2 weeks.

16 Ale yeast gathers and ferments at the top (hence, top fermented ) of the vessel, at a high temperature so the yeast acts quickly. Some finish fermenting in less than 2 weeks. Ales are rich and complex, with more yeast-derived flavors than lagers. Pale Ale Whether American or English, the pale was clipped on long ago to distinguish it from the dark color of Porters. American and English styles differ, but generally they are gold or copper colored and dry with crisp hop flavor. India Pale Ale (IPA) Pale ale with intense hop flavor and aroma and slightly higher alcohol content. Brown Ale These distinctively northern English style ales have a strong, malty center and can be nutty, sweet and very lightly hopped. They are medium bodied and the name matches the color of the ale. Stout (Guinness and Murphy s are dry Irish stouts) Thick, black opaque and rich. Stouts draw their flavor and color from roasted barley. They often taste of malt and caramel, with little to no hop aroma or flavor. Porter Very similar to stout but made from, or largely from, unroasted barley. Sweet and dark brown in color with hints of chocolate and a sometimes-sharp bitterness. Wheat Beer Germans take their beer very seriously, so much that it is required by law to use top-fermenting yeast in wheat beer. It must be made from at least 50% wheat malt. They are light colored, full flavored and the unique yeast strains produce flavors like banana, clove and vanilla. Hefeweisen The most commercially successful type of wheat beer. In the US they are regularly served with a lemon wedge to cut the intense yeast flavor.

17 Lager yeast sinks to the bottom of the vessel and ferments at a colder temperature than ale yeast, slowing the process down. At a colder temperature, bottom-fermenting yeast produces fewer esters (flavor compounds). This creates a mild, crisp and clean tasting beer. Lager is the German word meaning to store. Lagering softens flavors and texture. American Lagers Before prohibition the US was respected in the world of brewed libations. Small breweries were all but extinct by the end of prohibition and the large ones kept their heads above water by selling cereal malts. World War II dealt another heavy blow to the industry food shortages resulted in the increased use of adjuncts for malt. Lager -More malt and darker than their lighter lager relatives, usually amber to copper colored. Pilsner Conceived in Czechoslovakia, easily the world s most popular beer style. Pilsners are pale, straw colored and crisp with medium body and more hops than traditional lager, but typically smooth and clean. Bock Of German origin, brewed in the fall to be enjoyed in the winter or spring. A stronger lager with heavy malt, medium to full bodied, lightly hopped and dark amber to brown in color. Doppelbock or double bock is stronger and darker than bock, sweeter with more malt and a little higher in alcohol content. Oktoberfest indicates the Vienna style of Marzen beer, the German word for March. These are brewed in the spring and stored to serve in autumn. They have a toasted quality with a sweet tinge, robust malt flavors, and a deep amber hue.

19 "Make sure that the beer four pints a week goes to the troops under fire before any of the parties in the rear get a drop." -Winston Churchill to his Secretary of War, 1944

Home brewing 1988-2014 Wild yeast experimentation/cultivation in the Elkhorn

20 Home brewing Wild yeast experimentation/cultivation in the Elkhorn Slough area Began brewing commercially January 2016 Opened tap room in July 2016

21 FAQ s Why Watsonville? Why Beer? What s Next?

23 "Beer, the cause of, and solution to all of life s problems." Homer Simpson

24 "Beer is proof that God loves us and wants us to be happy." Benjamin Franklin

Cooking and Pairing Written Exam Key

Cooking and Pairing Written Exam Key Name: Date: Class: 1. Describe each step in the brewing process below. a. What are the two most important variables brewers control during the Mashing step? Time and