Today’s Beer: I probably could have cellared the Peralta Wild Pale Ale from Townsite, but sometimes you just don’t want to wait! A Belgian-style brettanomyces-finished ale it’s a bit tart, a bit funky and a bit bitter. There are so many layers of flavour in here, first hit is a sweet, stonefruit aroma and flavour, followed with earthy, funky brett finished with a bit of a citrusy bitterness. As the beer warms up in my glass the flavour keeps changing and intensifying. It’s like a sweet coastal journey for your tastebuds! I sure am jealous of the residents of Powell River for having Townsite as their local brewery, I hardly ever see their beers out here in the Okanagan. This is part of the annual ‘Hulk’ release, a special Belgian style beer is made each year and named after one of the historic decomissioned ships that make up the breakwater around the Powell River mill.
I had a packet of Belgian Ale yeast I have been wanting to use for a while now, and also wanted to brew a hoppy beer for an upcoming home brewer’s exchange so I decided to combine both ideas into a hoppy Belgian ale. For malt I used 7lbs ESB, 2lbs French aromatic, 1lb Munich, 1lb crystal 20, and 1lb carafoam. Hop additions were 1oz magnum at 60 minutes, 1oz citra at 15 and 1oz citra at 5. I’m planning on dry hopping with 2oz of Azacca and I’m hoping that the tropical mango flavours will pair well with the fruity, spicy yeast. My only problem is not researching my yeast fermentation temperature very well. Ideal temps are from 26° to 42° C – not ideally suited to brewing in March! My fermentors are wrapped in several layers of blankets with an electric heat pad inside, which seems to be working so far. I haven’t decided yet if I’ll do a lagering phase after the initial two weeks of hot fermentation, I may split the batch up and lager one for to see what the difference is like!