Home brew. Beloved by pottering retirees and cheap-arsed uni students alike, it's renown for being almost always horrendous, overgassed and overskanked, its nastiness in direct proportion to the perceived qualities imparted by the description provided by the brewer. So just like
VB then.
We started homebrewing at Chateau Dodgy back in 2002, in our second year at CD v2.0 on Sir Fred Schnell Achtung Drive. Craigos (now Dr Craigos, well near as dammit) had been muntering and chuntering away about getting into it, and when I spotted him a brand-new homebrewing starter kit for his birthday - well actually a brand-new-in-1973 homebrew starter kit (complete with Kmart receipt for $8.95), bought by a mate of the old man's but never actually used, the purchaser rightly scared off by the fusillade of explosions that marked the old man's own home brewing experiments at the time - there was nothing stopping us. Not even lack of talent.
Now there's two types of home brewers, as noted above. There's the dodgy uni students (often industrial chemists or engineers), usually found in the homebrew aisle of the supermarket, buying Home Brand brewing kits and bags of table sugar to churn out the cheapest, nastiest excuse for fermented malt they can, because bugger paying twenty bucks a carton for Tasman Bitter. At the other end of the scale there's the hardcore amateur brewmasters, the older, usually retired blokes who laugh hoarsely at the idea of using commercial kits, choosing to malt their own barley and brew their own mash, maturing it all in their own stainless steel refrigerated draught setups, the whole obsessional deal.
Craigos and me were of the Third Way of Brewing: brewing as experimental science. Different kits, different malts, different hops, drying enzymes - even a few ropier experiments with leatherwood honey (thumbs up) and fresh basil (thumbs very much DOWN), as detailed in the dull-but-worthy precursor to this post,
Strange Brew, containing all our recipes and tasting notes from the years we actually kept recipes and tasting notes. Never as hard-core as the crusty old buggers with their small-scale models of CUB Yatala in their sheds, but we made some damn fine beers and learned a hell of a lot about beer, hops and malts. And never once descended to the level of our mate Chrisso who bottled his beers in discarded two-litre Coke bottles and wondered why his brews were flatter than Holland.
I brewed for a while once over in NZ too. The great advantage of NZ - in particular the cellar at our place in NZ at the time, which consistently held temps in the low teens Celsius - was that you could use proper lager yeasts for brewing. Queensland temps meant you were limited to using ale yeasts, which ferment at higher temps (18-25 degrees), as well as being limited to brewing in the cooler months lest your brew vessel turn skankier than Amy Winehouse. Lager yeasts are the basis of a lot of fantastic beers - pilsners, bocks et al - and while you can imitate them with an ale yeast, these were the ones I wanted to try out with a proper lager yeast once set up at our new place in D-town (aka the 'Ski Lodge', as it had more yellowed pine panelling than a Scandinavian sauna.)
As it turned out, I threw the home brew caper in after a few months over here, due to two factors: (a) it's a metric arseload of work for one set of hands, and (b) NZ beer was (and pretty much remains) far cheaper and tastier than it was in Queensland, rendering DIY brewing a bit of a waste of time. Though I did manage to crank out three good brews - my first true lager, a pilsner, and a bock. The thing about home brew is that ideally, you're meant to leave it in the bottle to mature for a good few months, but equally, you're best off consuming the contents within 1-2 years. Theoretically the yeast will protect and insulate the contents fron microbial degradation or spoilage - for the same reason that bottles of Coopers have a 'Best After' date rather than a 'Best Before' - but common wisdom suggests more than a couple of years is well beyond the use-by date for most home brews.
Join me, then, as I enter the realms of Experimental Live Blogging as I crack the lids off a couple of time capsules well past their use-by date, and report back on the glory and consequence (thanks v. much
Ben Harper) within.
TASTING NOTES
Microbrew creations from the Ski Lodge Brewhouse, D-Town 2005Peter Bock, bottled 3 July 05• Muntons Bock kit 1.8kg• Black Rock Amber Malt 1.1kg• Saflager yeastBocks are fantastic beers. They're enormous, malty extravaganzas, heavily alcoholic but smooth as silk, when done properly. Drop into the
Wig and Pen brewery pub in Canberra Civic and try their Aviator Bock (presuming they still do it, and do it properly) for a sample. This was the inspiration for our original ale-based bock back in Brisvegas, but it's meant to be a lager.The defining characteristic of a bock is Bloody Enormous Malt. Instead of hops, you add malt, and then you add more malt. The result is quite immense. Even after four plus years there's still action aplenty on cracking the seal, but the initial inch of head soon dissipates and there's immediate concern that too long in the bottle has killed the fizz. The colour, though, is gorgeous, deep and dark with liquid-amber highlights when you hold it up to the light. As not illustrated particularly well in this rubbish photo.

Despite the decrease in fizz the mouthfeel is still good though, with small, tight bubbles, and the taste... still immense, malty and biscuity. Not a lot of nose, but that's through not a lot of hops. Few hop flowers were harmed in the making of this beverage. It's smooth, too, deceptively so. Only after a good few swigs do I realise this stuff is scaring 7% alcohol by volume, based on my admittedly dodgy specific gravity numbers back in 2005. By two-thirds done am feeling vaguely pished. Those three Speights prior to tasting may have been contra-indicative to successful homebrew samplage. Time to knock this off and move onto the next tasting.
Proton Pils, bottled 29 May 2005• Brewcraft Czech Pilsner kit 1.7kg• Black Rock Blond malt 1.5kg• Saaz hops 12g, steeped 10min• Saflager yeastNext in reverse crono... chrona... fucken order of oldness is the Proton Pils. This was an old recipe that got a fair hammering back in the Chateau Dodgy days. It's basically a pilsner with a dash of Saaz hops thrown in - think Tooheys Pils or similar. Bloody good summer beer. So fucken perfect for bottling in the middle of a Dunedin winter. This is more heavily malted than you'd usually go with, but it's very light (blond) Munich malt as used in something like Becks or the unpronounceable Czech pilsners this is inspired by.

On cracking the bastard open there's audibly more hiss and visibly more action as the precious is poured into glass. Colour is gorgeous, a shade darker than what you'd typically see in a glass of Urquell or Budvar, but that's volume of malt talking. The malt talks in the mouth too with an up-front sweetness that may be the residue of the Bock doing its thing (goes off to rinse)... nah still there... as well as the sharp counterpunch of the Saaz doing its thing. Original tasting notes suggested a drying enzyme (to clean up the residual sugar and hence 'dry out' the beer a la Asahi or something) might have been good. Can't argue, but equally, can't fault this one. Smooth, clean and clear, with the action of a proper store-bought one. This simply should not be the case after four years under half an inch of dust, not to mention being twice hurled into moving vans and shifted across town. Bloody lovely. Kudos to Western Suburbs Home Brew (just off Moggill Rd in west Indro) for coming up with the recipe in the first place. Damn fine home brew shop that one. If it's still going of course.
Am now thinking about digging homebrew vessel out of storage in shed, but there's a fucking lot more than half an inch of dust in it and it may need boiling in Domestos for a week, like the shower after our old flatmate [name deleted] had finished with it. Fucking pubic hair factory she was. Could've knitted Elton John a new rug weekly with the proceeds out of the shower sinkhole. And Heineken is $20 a dozen at the supermarket down the road so what's the fucken point ay. And pouring/capping/sugaring bottles is a
slunt of a job single-handed.
Better off seeing if any more of those Bocks are cold enough to drink yet. Oneski? Waheyyyy!
Kleinlager, bottled 16 April 2005• Black Rock NZ Lager kit 1.7kg• Brewcraft Brewblend #15 - Lager Enhancer 1kg• Cascade and Hallertau hops 12g, steeped 10min• Saflager yeast
Fucken stupid piss poor name, sorry about that. Erm... what was the point of this one? Ahh yeah. First shot at doing a lager. Cascade and Hallertau used cos they're a good combo. The best combo, for the record, is Cascade and Goldings - makes a fucking awesome summer beer in a light ale or lager, very quaffable - but Goldings wasn't available in NZ. Seems a bit bloody odd considering most of the hops in the southern hemisphere come from Motueka in the NZ south island - I can fucken DRIVE THERE in a day and a half and pick up a bootful of the shit by reversing through someone's paddock with the boot lid open - but what the fuck do I know about international supply and demand in hop trade.

Anyway Kleinlager. First 'small attempt' (fuck me, how contrived) at lager brewing in NZ. Good action. Excellent head. I had excellent head once, but that's another story. [pause for resounding flatulence] Bit paler in colour than the Proton Pils, but that's the 'Brewblend Lager Enhancer' - from sketchy memory, powdered dextrose and maltodextrin with some hops and shit thrown in - as compared to the liquid malt used in the others which usually gives a darker colour. Foamy suds and a luverly sharp floral bite to the initial mouthful, the citrusy Cascade (think Boags Premium) shaking hands with the crispness of the Hallertau (think Hahn Premium) and uniting to KICK FUCKING ARSE MATEY. Better nose than the previous, dryer and crisper than the pilsner too, which speaks to a longer, more complete fermentation using up all the residual malt and turning it into Lovely Alcohol, which is backed up by the respective specific gravity numbers. According to these brewnotes anyway. fucked if I can figure out what the numebrs mean.
Bloody hell this is a tasty beverage. I can tell it's a tasty beverage because I have fuck all of them left. Goneski. Went years ago. However there's still quite a few of the Bock and the Proton Pils. HAHA! We'll soon see aboty that matey!!!! [tremendous resonant belch lasting several seconds and drawing look of abject disgust from Significant Other]
In short. homebrewing is fucken tops. Do it. It makes bloody awesom beer even four years or more after the fact. But get some other fucker to do the legwork as it sucks donkey balls. Small children or gullinble flatmates should do the trick. Preferably ones who dont have nevr ending fountain s of fuckin pubic hair. Not that SHE everl lifted a cnting finger to do shit around the fuckin house or pay her fckin share f the bills but that's another story. A story called In The Worst Possible Taste. But thats another story. Obviuously.
The Doctor is OUT too get more piss. HUzzah!!1!