Blog update March 19, 2017 – Space Cowboy IPA

The sixth and final beer in our initial lineup is Space Cowboy IPA, a West Coast style American IPA. So, what the heck does that mean?

IPAs (India Pale Ales) are the most popular craft beer in America, accounting for close to 50% of the sales of craft beer. IPAs feature bold hop flavors and are typically fairly bitter. There is some variation by region with Midwest IPAs being slightly sweeter and a little less bitter. West Coast IPAs feature a light malt character, dry finish, and firm bitterness; they are all about showcasing the hops.

True to its West Coast calling, Space Cowboy features a light malt character, finishing dry, and firmly bitter. Huge late hop additions of Galaxy and Equinox hops provide bright, clean, citrus, tropical fruit, passionfruit, and floral hop flavors and aroma. The malt gets out of the way and lets the hops play the starring role.

I’m a bit of a hop-head and this beauty is one of my favorites.

Cheers!

OG 1.059, IBU 70, ABV 6.7%

#dcb #drinklocal #hoppiness

Blog update March 12, 2017 – Demon Red Ale

A glass of Demon Red Ale.

The fifth beer in our line-up is Demon Red Ale. With this beer, we are taking characteristics from a couple of different styles. We call Demon an American Red Ale, but it has characteristics of both a Pale Ale and an Amber Ale.

The malt character in Demon is more pronounced like an Amber Ale, but it finishes dry like a Pale Ale. The malt flavors are a little unusual in that they bring out notes of raisins, dark fruits, and plums. The bitterness is restrained like an Amber Ale.

This has nothing to do with Demon Red Ale, I just thought it would be fun to post a photo of me sniffing hops. They smell SO good!

Demon uses 100% El Dorado hops, which provide notes of tropical fruits, pear, watermelon, and stone fruit. The hop notes combine with the fruity characteristic of the malt to provide a pleasant, easy drinking beer.

This easy drinker comes in at 5.2% ABV and 39 IBUs.

Cheers!

#dcb #drinklocal #hoppiness

Blog update February 24, 2017 – Pizza topping survey

We want to start out with a fairly simple pizza menu so that we have less opportunity to fail and more opportunity to provide good service and great pizza. We will expand our offerings over time as we gain experience. Please take the attached one question survey to tell us about your favorite pizza toppings.

 

https://app.icontact.com/icp/sub/survey/start?sid=175&cid=1674512

Blog update February 21, 2017 – Pete’s Brown Ale

Today’s blog update is about Pete’s Brown Ale, beer number four in our initial lineup.

Pete’s is an American Brown Ale, which is a modern American twist on English Brown Ales. As is typical with most American versions of old world styles, American Brown Ales have more hop flavor and bitterness than the English versions.

The hops in Pete’s Brown Ale are not as front and center as most American Brown’s, making Pete’s more malt centric. Although the hops still provide enough bitterness to contain the malt sweetness. Chocolate, Munich, Crystal, and Honey malts provide a luscious malt aroma and flavor featuring hints of nuts and chocolate, with a smooth pleasant roasted malt character.

Pete’s is an easy drinker and at 5.5%, you will be able to enjoy a couple pints and still go get your afternoon chores done.

Pete loves beer, we think you’ll love this one.

Cheers Dodge City!

Blog update February 17, 2017 – Pizza School

This week’s blog update is about the pizza school we just finished, which by the way, was fabulous. Over the course of six days, we cooked both New York Style and Old World Style pizzas with a wide array of toppings. We also worked with five or six different sauces, including both red sauces and cream based sauces.

We are going to be using a brick oven featuring a rotating table from New York Brick Oven Company, capable of running temperatures over 900 degrees Fahrenheit. Cooking time for a pizza in this oven is about 3 minutes. It takes longer to stretch the dough and top it than it does to cook it.

Our plan is to start out featuring both New York Style and Old World Style 12 inch pies. Some possible toppings are meatballs, pepperoni, sausage, onions, mushrooms, roasted red peppers, black olives, mozzarella, provolone, and asiago cheeses. This likely will be adjusted before it is set in stone.

We want to keep it simple to start so we can get all the kinks out, while still providing an outstanding product and good service.

We have a lot of other options we will feature as specials once we get the operation running smoothly. Some of the possibilities include Calzones, Stromboli, bread, garlic sticks, and other toppings and sauces. I have been thinking about a pulled pork pizza with a chipotle barbecue sauce that I think would be tasty.

Oh, and maybe we’ll have some Sunday morning breakfast pizzas that you can pair with a nice coffee porter.

I am feeling good about our pizza offerings and I think the quality will be on par with our beers. I am looking forward to getting started.

Cheers Dodge City!

Blog update February 3, 2017 – Maurice Wit

The third beer in our initial lineup is Maurice Wit, a Belgian Witbier.

The Belgian Witbier style dates back more than 400 years but died out in the 1950s. Pierre Celis revived the style in the 1960s with Hoegaarden Witbier and later Celis White. A number of craft and mass market breweries now market witbiers (wheat beer).

Witbiers are generally brewed using 50% wheat and 50% pilsner malts, although some contain a small amount raw oats. The use of the wheat and oats provides a smoothness and light creaminess to the mouthfeel, but the beer still finishes dry and refreshing aided by the effervescent carbonation and light acidity.

The hop character of witbiers is generally restrained to allow the coriander and orange peel flavors to shine.

Maurice Wit contains about 10% raw oats with the remainder being split between Belgian Pilsner and Belgian Wheat Malts. Use of a historic Belgian Witbier yeast strain provides light phenolic spiciness and just a kiss of tartness. Coriander and orange peel complete the flavor profile.

We hope you enjoy our version of this historic, flavorful, and refreshing ale.

Cheers Dodge City!

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https://www.facebook.com/dodgecitybrewing/

Blog update January 29, 2017 – Samurai Cowboy Classic American Pilsner

The second of our first six beers is a Classic American Pilsner called Samurai Cowboy.

Classic American Pilsners, also known as Pre-Prohibition Lagers were first brewed by German immigrants during the Mid-1800s, with brewing expertise and yeast brought with them from the old country.

One of the defining characteristics of the beer was that the brewers had to use ingredients available in America. The malt was domestic six-row instead of the more refined two-row used in Europe. The smaller barley corns resulted in more husk material being included in the mash, causing a harsher and more grainy character. To smooth out the flavor the brewers utilized an adjunct, either flaked corn or flaked rice.

The other difference was the use of domestic hops, primarily Cluster, which was not as refined as the “noble” varieties of Germany.

The differences gave the original American Pilsner its own unique character. These were substantial beers with moderately high maltiness, medium to high hop flavor, and medium to high hop bitterness. The beers featuring flaked corn exhibited a distinctive sweetness, while the beers with rice were clean and crisp.

If you haven’t guessed by now Samurai Cowboy uses a flaked rice adjunct and for historical accuracy Cluster hops. This is your Great-Grandpa’s pilsner. Bigger and bolder, but delicious and refreshing.

Cheers Dodge City!

Tasting notes: Sweet grainy malt complimented by earthy, floral, and fruity hop flavors. It finishes firmly bitter, crisp, and clean.

Blog update January 26, 2017 – pizza school

We will be leaving on an adventure soon. We travel to Staten Island, NY where we will be attending Goodfella’s Pizza School of New York to learn the art of making world class pizza.

It will be an intense one-on-one learning experience with a Master Chef. I am certain we will be mentally and physically exhausted each day, but at the end of the week, we will have the tools we need to bring great pizza to Western Kansas.

Sometimes I look at what we are trying to accomplish and wonder how the heck I got here. I could have never imagined owning a brewery and going to New York to learn how to make pizza. Pretty cool stuff!

Blog Update January 18, 2017 – Uncle Johnny’s Cream Ale

This update has been delayed a few day as a result of winter storm Jupiter. Electricity has been hard to come by in Dodge City since the weekend. Enough about that and on to our discussion of our initial beer line up.

One of our first beers will be Uncle Johnny’s Cream Ale. This beer is named for Sheri’s Uncle Johnny Peters, who was a long-time homebrewer. I know all that knew Johnny misses him dearly, this beer is our little tribute to a wonderful man.

Cream ales are light, well attenuated beers; meaning they are crisp and refreshing. They are approachable and often referred to as “lawn mower beers.” The malt and hop character of a cream ale is subdued, much like an American lager. They are generally brewed with about 25-30% of the malt bill made up by either a corn or rice adjunct. The adjunct lightens the malt character and reduces malt graininess.

Uncle Johnny’s is brewed using flaked corn, which will give it a pleasing,

Flaked corn

but barely perceptible, sweet, corn flavor. Hersbrucker, one of my favorite hops, will be used for bittering, flavor, and aroma, providing a mild, spicy, and floral hop character. Yes, you

Hersbrucker hops

read that right, it is triple hopped.  (ha ha)

If you are new to craft beer or generally drink domestic lagers, then this is a good place to start. The light, well attenuated body and pleasing hop flavor combine for a beer that begs to be drank. It is a bit cliché, but this beer is very quaffable.

Tasting notes: Low pale malt aroma and flavor, with a very low DMS aroma and flavor (cream corn) from the flaked corn adjunct. Low noble hop aroma and flavor. Low fruity ester notes. Light body.

Cheers!

Blog Update January 12, 2017 – malt

Let’s talk a little about malt. The word malt gets thrown around a lot, but I’m not sure how many people really understand what differentiates barley from barley malt.

Malting is done by moistening the grain and causing germination. Enzyme action during germination breaks down the cell walls in the grain, reducing the protein content, and making the starches more readily available.

Once germination is complete the malt is heated to 90 degrees Fahrenheit and held for 24 hours to allow enzyme action to complete. The malt is then heated to 120 degrees Fahrenheit and held for an additional 12 hours to completely dry the malt.

The final step is kilning the grain to reach the desired color. Malt color is usually stated in terms

Pilsner malt

of degrees Lovibond. A pilsner malt is lightly kilned and may only be 1-2 degrees Lovibond. Black  patent malt, which is heated until it nearly catches fire, will be around 500 degrees Lovibond.

Black patent malt

There are a number of variables that can be manipulated during the malting process to create unique characteristics in the

final product, including a wide variety of colors and flavors, as well as variability in the fermentability of the malt. All of these variables can be used by the brewer to help provide body, flavor, head retention, and sweetness in the beers he brews.

On a final note, barley is not the only grain that can be malted. Rice, wheat, oats, and rye can all be malted.