2024 Falling Leaves Autumn Saison (Batch 362)

Well ... as I mentioned in 1519 Barker Exportbier (Batch 361), I've been pretty busy with my #GCCUSA, and not brewing much.

As a result, my current beer inventory is lower than it has been in awhile. Sunday, my wife (aka the SheppyBrew Beer Model) killed the keg of 2024 Hail Storm Summer Saison (batch 359).

And, so, my beer inventory was two not-so-full kegs.

Before V is for Village, Greenwood, Downhill Brewing, we stopped by our favorite Homebrew Shop, and picked up some malts.

I wasn't actually sure I'd brew this past weekend, but I did end up decide to fire up the Anvil Foundry and get a batch of my Autumn Seasonal Saison brewed:
 

Falling Leaves Autumn Saison

#GCCUSA Jerseys During the #1200MileSeptember

I'm getting towards the end of my Great Cycle Challenge. As I type this, I still have just over 200 miles, which is a pretty big distance to bike, but I've ridden over 1000 miles.

You can donate or follow along at my fundraising page at:

https://greatcyclechallenge.com/riders/EricShepard

Back in August, I posted photos of myself wearing GCC Jerseys 2016 -2024 minus 2016, which actually fits my wife much better. 

Over the last 8 days, I've been wearing these jerseys and taking selfies of myself again. I thought I'd post them here.

V is for Village, Greenwood, Downhill Brewing

It is hard to believe we're so close to the end of the 5th round of our A to Z Denver Breweries series of posts.

I posted A is for AC Golden Tank Room only a little over a year ago to begin round 5.

And ...

I posted U is for GUanella Pass Brewery just at the end of last month.

Of course, according to the Colorado Brewery Map & List, I didn't really have any local breweries that actually start with the letter "V", but if you've been following along, you know we don't let that interrupt the concept.

Big V. Little v. What begins with V?

V is for Village, Greenwood, Downhill Brewing

1519 Barker Exportbier (Batch 361)

I've been pretty busy with my #GCCUSA and have not brewed in awhile. My last brew day (before this one) was on August 4th.

This year, I'm actually tracking to finish the year with less than 90 gallons brewed, which would be the least amount since 2014.

Luckily, I have not been drinking a whole lot of homebrew compared to previous years either, and I am fine on my beer inventory.

But, I did kill a keg of Summer Lovin' fairly recently and thought I'd like to brew a beer to give me a little buffer.

So ... I got a yeast starter going a couple days ago, and I decided to brew a rare workday-brew-day yesterday.

1519 Barker Exportbier

#GCCUSA2024 Half-way Done

September is half over, and everything is going well with my Great Cycle Challenge.

You can donate or follow along at my fundraising page at:

https://greatcyclechallenge.com/riders/EricShepard

I've surpassed my Fundraising Goal, and I'm on track for finishing up the 1,200 miles I've pledged to ride over the month.

Bacon Wrapped Tenderloin

Sometime over the weekend, I picked up some pork tenderloins from my local Sam's Club.

According to a search I just did on this blog, I've never blogged about making pork tenderloin, but I think maybe at least one of my Sheppy's Blog: Pork Loin posts may have actually been tenderloin.

It honestly doesn't matter. The only difference between how I would cook the two is that the pork loin would probably cook just a bit longer.

Anyway ... Tuesday, I wrapped these tenderloins in bacon, applied some rub and cooked them up on the Weber Kettle.

Guuud stuff.

August #7100MilesIn2024 Progress

 I'm running way ahead of the pace I need to accomplish my 2024 Strava goals ... #7100MilesIn2024 and #11EverestsIn2024.

In fact, I'm on pace to blow away my new Strava elevation goal, 348,384 (which is 12 x 29,032 feet).

If I continue on my mileage pace, I should be able to get more than 7,200 miles.

 

My first #GCCUSA2024 Century Ride

On Tuesday, I accomplished my first Century Ride since the Triple Bypass Ride back in July.

Yep, 100 miles.

That's right ... On my bicycle.

Yep, in one day.

No, my butt is fine.

Nope, I'm not crazy.

Yes, I know you don't like to drive that far.

I have committed to riding 1200 miles over the course of September. 

I always try to get a good start over the first few days and the long Labor Day Weekend so that I'm not worrying about miles towards the end of the month when who knows what the weather will be like or what else might be going on.

By the time you read this, I will probably have gone on several GCC rides. If you'd like to follow along or make a donation ... follow the link:

https://greatcyclechallenge.com/Riders/EricShepard

Labor Day Weekend SUP

My wife (aka the SheppyBrew Beer Model) and I spent the weekend up in the Breckenridge / Frisco / Dillon area over the Labor Day weekend.

One of the things we like to do when we're up there is spend some time on Dillon Reservoir on personal watercraft.

Generally, we bring one or two kayaks (depends on whether the kids are with us or not) and my wife's paddle board.

But, this year, our bigger vehicle was in the shop when we headed up there, and we decided to take a vehicle that does not have a roof rack.

This vehicle is not ideal for bringing a kayak, and we decided that we would pick up another inflatable SUP for this weekend.

N.T.S Faux Pilsner

N.T.S. Faux Pilsner is an innovative take on the classic Pilsner style, brewed with a twist that sets it apart. This beer is designed to mimic the crisp, clean profile of a traditional Pilsner while utilizing the unique characteristics of Voss Kveik yeast.

Grain Bill: The foundation of this beer is built on Pilsner malt, providing a light, straw-colored base with a subtle malt sweetness.

Hops: Noble hops, specifically Tettnang and Saaz, are used to impart a delicate bitterness and a floral, spicy aroma that is quintessential to the Pilsner style.

Yeast: Fermented with Voss Kveik yeast, this beer showcases a unique lemony ester profile that complements the traditional Pilsner flavors while adding a refreshing twist.

Brewing Process: The mash schedule includes a single infusion at 152°F for 60 minutes, ensuring a fermentable wort that leads to a dry finish. The beer is then fermented at a higher temperature typical for Kveik yeast, which enhances the ester profile without compromising the clean character of the beer.

Stats:

• Original Gravity (OG): 1.045
• Final Gravity (FG): 1.010
• Bitterness (IBUs): 26
• Alcohol by Volume (ABV): 4.8%
• Color (SRM): 3.6