Embark on a journey back to the roots of German brewing with 1519 Barker Exportbier, a classic Dortmunder Export that pays homage to the rich brewing traditions of Dortmund. This golden lager pours with a brilliant clarity, crowned by a creamy white head that invites you to savor its balanced and refined character.
The addition of Midnight Wheat Malt imparts a subtle depth, while the Magnum and Saaz hops provide a delicate balance of bitterness and floral notes. Fermented with the renowned French Saison yeast, this beer boasts a dry, farmhouse character that is quintessentially saison.
Well ... after my #1200MileSeptember ... I'm running so far ahead of the pace I need to accomplish my 2024 Strava goals ... #7100MilesIn2024 and #11EverestsIn2024, that I'm not even sure it makes sense to talk about them being goals.
I've ridden 6,311 miles so far this year, which means I only need 789 miles over the rest of the year to hit #7100MilesIn2024. That's only 263 miles per month.
I've gained 325,183 feet in elevation so far, which means I only need 27,169 feet over the next 3 months. That's an average of only 9,056 feet per month.
I don't know the last time I've cycled that little in a month.
Now, 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 way more than 7,200 miles.
It is already October, which blows my mind. Where did the summer go?
Of course, this means the 3rd Quarter of 2024 is done. We can report on the Q3 SheppyBrew Brewing Stats.
When it comes right down to it, I'm sure no one besides myself really cares, but I like to look back on these posts to see how much I've brewed and what I was planning on brewing at certain points of the year.
As I've been saying, I expect that I'll brew less beer this year than I have for the past several years, and so far it does look like I'm tracking for a lower volume than 2023.
In fact, as of October 1 ... I was on track for just over 93 gallons for 2024, which would be the least amount I've brewed since 2018.
In this quarter, I brewed 4 batches of beer:
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.
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.
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.
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:
We're getting close!! In September, I'll be cycling 1,200 miles in September to help raise awareness and money to fight childhood cancer.
It is called the Great Cycle Challenge.
If you'd like to help out, head to my "Rider Page" at
https://greatcyclechallenge.com/Riders/EricShepard
Hail Storm Summer Saison is a refreshing and complex farmhouse ale that captures the essence of summer in every sip. Brewed by industrious gnomes in the majestic Colorado mountains, this saison pours a hazy golden hue with a frothy white head that lingers beautifully. The aroma is an enticing bouquet of fruity esters, with notes of ripe pear, banana, and a hint of spicy clove, courtesy of the French Saison yeast strain.
Every year, I pledge to ride a number of miles through out the challenge month. (originally in June, but it has been September since 2020).
I get donations for this pledge to raise money for the Children's Cancer Research Fund. If you'd like to donate, you can do so on my Rider's Page.
Everyone who raises at least $500 gets a "Free GCC Jersey", and I have one for each year that I've done the challenge.
Recently, I've been riding with all these jerseys (except 2016, which is too small for me) and taking selfies. I thought I'd share what they all look like in a blog post.
So ... here we go:
Thanks in a large part to all the training I've been doing for the Triple Bypass Ride, 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.
I have my Great Cycle Challenge coming up in September, so I probably won't slow down any time soon.
I'm sure I'll extend the streak in August as well.
If you've been following along on this blog (or various social media outlets), you might have seen that I'm Training for Triple Bypass.
It is already July, which means the 2nd Quarter of 2024 is done. We can report on the Q2 SheppyBrew Brewing Stats.
When it comes right down to it, I'm sure no one besides myself really cares, but I like to look back on these posts to see how much I've brewed and what I was planning on brewing at certain points of the year.
As I've been saying, I expect that I'll brew less beer this year than I have for the past several years, and so far it does look like I'm tracking for a lower volume than 2023.
In this quarter, I've brewed 5 batches of beer:
In this idyllic setting, surrounded by the majesty of towering peaks, she works alongside a troupe of helpful gnomes, each adding a touch of magic to the brew. The gnomes, known for their brewing prowess, carefully select the finest **Pale and Wheat malts**, blending them to perfection.
You may remember that I got a French Press for Christmas this past year.
I drink a lot of coffee, and most of it comes out of the Keurig, but I usually use the French Press when I feel like I have a few extra minutes to make coffee in a more "relaxed" manner.
To be honest, I'm not sure the French Press is actually that much more time consuming than the Keurig.
Anyway ... in the French Press post, I intended to do a few more blog posts on it. Until today, I have not really done that but ...
After Roll-a-Style 11 ... 14C. Scottish Export, I couldn't help myself ... I wanted to Roll-a-Style beer.
In case you are not familiar with the concept ... I made a list of BJCP Styles that I've never brewed, and assigned them to the numbers 1 - 20. When I want to brew, but am not sure what style to go after, I "roll" an online 20-sided die. Whatever number I roll is the style of beer I brew next.
I rolled a:
According to my most recent list, "20" corresponded to the BJCP Style 20A. American Porter.
A malty, bitter, and often somewhat hoppy dark beer with a balanced, roasted, and frequently chocolatey character.
The German Gnomes, no taller than a keg but as wise as the ancient oaks, were the master brewers' assistants. They wore tiny lederhosen, their beards braided with hops, and their hats adorned with the finest barley. Their laughter was like the tinkling of glass bottles, and their songs were hymns to the art of brewing.
Legend has it that these gnomes, with their weathered hands and mischievous grins, have been brewing their beloved ale for centuries, using age-old recipes passed down through generations. As stewards of their craft, they infuse each batch with the essence of the Highlands, channeling the spirit of their ancestors into every pint.
