SA Triple Bock Recipe?
arne thormodsen
$5.50 for 8.5 oz, fancy blue glass bottle with cork :-). It's dead flat
and as promised resembles a sherry or port as much as the heavy killer
bocks I've ever tasted. First "beer" I've ever seen with legs!
In any case, has anyone ever attempted to make something like this? How
did you do it and what were the results?
Thanks in advance,
--arne
-A.DONOHUE
Does anyone know when and where Triple (tm) Bock (tm) will be widely
available?
Hutz
(-A.DONOHUE) writes:
>Does anyone know when and where Triple (tm) Bock (tm) will be widely
>available?
As far as I understood at the Sam Adams brewery tour, they would only
be selling the beer by the case at $100. I'm sure it will get around
some, but Sam Adams was only talking about selling it in the Boston area.
John Hutzler
Ted Hardie
to an...@hogpe.ho.att.com, who asked about where Triple Bock is available
and when it would be widely distributed::
> As far as I understood at the Sam Adams brewery tour, they would only
>be selling the beer by the case at $100. I'm sure it will get around
>some, but Sam Adams was only talking about selling it in the Boston area.
>
from Beltramo's in Menlo Park, California, which is a good long way from
Boston. They quoted a case price around 150 dollars, but the individual
bottles were just 6 dollars and change, which isn't that different from
the 5.60 quoted by the original poster.
My bottle also came with the following information on how it is made:
"Samuel Adams Triple Bock has the complexity and nobility of a great wine.
This special beer is like no other beer. It begins with almost a pound
of malt per bottle, carefully mashed to produce an extraordinary original
gravity of 40 degrees Plato. The resulting wort is patiently blended
with maple syrup and a generous amount of English hops. A warm and
extremely vigorous fermentation follows. Just before the fermentation is
complete, the brew is transferred to charred oak barrels for longer and
slower aging. This aging adds another rich layer of flavors-vanilla
and dark fruit. Slowly the flavors mellow into roundness.
When the finished liquid is ready for drinking, the wooden barrels are
tapped and bottled. The cork finish preserves the delicate flavors
and allows each bottle to be closed and enjoyed in several servings.
This unique beer will continue to mature and develop in the bottle.
Store upright until opening and then on its side to keep the cork moist.
I hope you will enjoy sipping this beer as much as we enjoyed making it.
Because this beer is like nothing ever brewed, we don't yet know how long
it will continue to mature. If you would like to receive updates from
us every six months or so, please write to us at: the Boston Beer Company,
The Brewery, 30 Germania St., Boston MA 02130. We'll let you know how
this first bottling is developing and share our tasting notes with you."
For those who haven't seen it, that pound of malt per bottle ends up
in something containing on 8.45 fluid ounces. (It's a nice bottle, though,
with the words "Sam Adams Triple Bock" written in gold).
Regards,
Ted
--
har...@culture.com is a nom de net for Ted ("Edward T. L.") Hardie. Former
aliases include: et...@vantive.com, et...@proactive.com, har...@nisc.sri.com,
har...@leland.stanford.edu, N...@NIC.DDN.MIL, e.e...@macbeth.stanford.edu,
har...@sri-nic.arpa, ghos...@leland.stanford.edu, and various bitnet mismashes.
rhaw...@iastate.edu
>"Samuel Adams Triple Bock has the complexity and nobility of a great wine.
>This special beer is like no other beer. It begins with almost a pound
>of malt per bottle, carefully mashed to produce an extraordinary original
>gravity of 40 degrees Plato.
Can they be serious? A 1.050 gravity beer has about 2 pounds per
gallon, or .2 per bottle. A pound per gallong would be about 1.250, and
then these bottles are about 8.5 instead of 12, so make that about
1.370. Then add the maple syrup!
Or are they leaving a lot behind in the mash?
--
R E HAWKINS
rhaw...@iastate.edu
arne thormodsen
The stuff is pretty sweet and a bit syrupy, so I think a lot is just
unfermented. Not to play ad copy for Mr. Koch, but I really liked the
stuff, if I could make something similar I'd try. It tasted kind of
like a malty port wine, with almost no beer or hop character at all. It
also seemed slightly acidic, but this is subjective and could have
actually been hops. I ended up buying 5 more bottles (ouch$$$ :-) to
store for awhile.
To start with, a guess (or fact) as to the yeast and fermentation temp
would be nice, if anyone has one.
Thanks again,
--arne
: --
: R E HAWKINS
: rhaw...@iastate.edu
Dave Porter
>From: ar...@cup.hp.com (arne thormodsen)
>Subject: Re: SA Triple Bock Recipe?
>Date: Mon, 26 Sep 1994 23:40:53 GMT
I think they have some weird yeast doing the dirty work. I don't even think a
wine yeast would do the trick at those sugar concentrations.
I have however seen a yeast in Alternative Beverage's catalog (Charlotte) that
lists itself as a distiller's yeast, capable of tremendously high alcohol
concentrations (something like 19-21% abv if I remember correctly). This
could be a starting point in trying to replicate something like this. I know
nothing about what byproducts are produced. (So don't blame me if you end up
with a fermenter full of some nasty ester or other vile thing).
Dave Porter
Jeff Kane
: Bought some of this out of curiosity (had to be pretty curious as it was
: Thanks in advance,
: --arne
The stores are only getting a case or so at a time. Their isn't one for
everyone. But, Don't feel bad. It is not worth it. Way to syrupy. It
is not beer at all. You can only drink a shot at a time. More like a
liquor than a beer. The bottle is really nice! The stuff inside could
be thrown out! It has a sweet flavor with what reminds me of brewers
liqourice. If you open one, Make sure their are others to help you
finish it off. Don't expect to open a bottle and just drink it!
--
Jeff or Diana Kane Perfect Computer Solutions
jk...@earth.execpc.com 414-238-9075
Network Consultants on the "Information Super Highway"
Fred Waltman
There was some controvery when the SA Double Bock (aka "Litigator")
claimed to have 1/2 pound per bottle. I read an interview with the
(contract) brewer and he said something to the effect they only used the
"first runnings." No mention if anything was done with the remains.
Possibly the same is going on here. Of course, who knows with Garfield
the Brewer (aka J. Koch).
--
Fred Waltman
Culver City Home Brewing Supply Co.
wal...@netcom.com
David B. Sapsis
>In article <367jc0$f...@news.iastate.edu>, <rhaw...@iastate.edu> wrote:
>>Can they be serious? A 1.050 gravity beer has about 2 pounds per
>>gallon, or .2 per bottle. A pound per gallong would be about 1.250, and
>>then these bottles are about 8.5 instead of 12, so make that about
>>1.370. Then add the maple syrup!
>>
>>Or are they leaving a lot behind in the mash?
>>
>>--
>>R E HAWKINS
>>rhaw...@iastate.edu
>
If it is true that he is using 1#/bottle, rhawkins is absolutely right
that there would be an enormous amount of sugars left remaining in the
mash. Maximum lauter density is somewheres around 1120 (I've only been
able to achieve 1110), so SA must use extended boil times to reach 1150.
Anyone who has tried making all-grain barleywines knows both of the
difficulty of maximizing wort density, and the pleasures of shandy.
Last week I made a russian stout with 78(!) pounds of malt, got 10 gals
at 1095, *PLUS* 13 gals of stout shandy at 1045. Methinks that Mr. Koch
likely has a shandy in the works, for I just don't see him dumping
anything that he could make a buck on.
Cheers,
dave
Wayne A Sawdon
|> I think they have some weird yeast doing the dirty work. I don't even think a
|> wine yeast would do the trick at those sugar concentrations.
Koch published an article on the triple bock in The Malt Advocate
earlier this year. He says they spent 2 years searching for a
yeast strain that could tolerate the alcohol and "produce a unique
menu of fruity esters".
Fortunately for us, they don't filter or pasturize this beer, leaving
live yeast in the bottle to help it condition over time. You might
try to propagate it.
-Wayne
Fred Waltman
Jeff Kane <jk...@earth.execpc.com> wrote:
>arne thormodsen (ar...@cup.hp.com) wrote:
>: Bought some of this out of curiosity (had to be pretty curious as it was
>: $5.50 for 8.5 oz, fancy blue glass bottle with cork :-). It's dead flat
>: and as promised resembles a sherry or port as much as the heavy killer
>: bocks I've ever tasted. First "beer" I've ever seen with legs!
>
>: In any case, has anyone ever attempted to make something like this? How
>: did you do it and what were the results?
>
>: Thanks in advance,
>
>: --arne
>
>The stores are only getting a case or so at a time. Their isn't one for
>everyone. But, Don't feel bad. It is not worth it. Way to syrupy. It
>is not beer at all. You can only drink a shot at a time. More like a
>liquor than a beer. The bottle is really nice! The stuff inside could
>be thrown out! It has a sweet flavor with what reminds me of brewers
>liqourice. If you open one, Make sure their are others to help you
>finish it off. Don't expect to open a bottle and just drink it!
>
Just a quick note for LA area beer hunters. The Beverage Warehouse in
Marina del Rey has SA Triple Bock for $3.75/bottle or $90/case. Seems to
be a better price than some posted for back east.
The bottle is awsome and the taste may also be so in a few years, but
more aging is required, IMHO.
John Elwell
(David B. Sapsis) writes:
<...snip...>
>Anyone who has tried making all-grain barleywines knows both of the
>difficulty of maximizing wort density, and the pleasures of shandy.
>Last week I made a russian stout with 78(!) pounds of malt, got 10 gals
>at 1095, *PLUS* 13 gals of stout shandy at 1045. Methinks that Mr. Koch
>likely has a shandy in the works, for I just don't see him dumping
>anything that he could make a buck on.
>Cheers,
>dave
There's a term I haven't seen before. Just what is "shandy"? I'm going
to try my hand at a barleywine in a couple of weeks, and this sounds
like something I ought to know. Any books I can refer to? I haven't come
across this term in the ones I have. (Good excuse to expand my
brewing library...).
TIA,
John Elwell
jel...@sysdiv.sdl.usu.edu
Chris Murphy
>
> |> <...snip...>
> |> >Anyone who has tried making all-grain barleywines knows both of the
> |> >difficulty of maximizing wort density, and the pleasures of shandy.
> |>
> |> to try my hand at a barleywine in a couple of weeks, and this sounds
> |> like something I ought to know. Any books I can refer to? I haven't come
> |> across this term in the ones I have. (Good excuse to expand my
> |> brewing library...).
> |>
>
>
> Or that's my spin on it...
A shandy to me is simply beer and lemonade. (That's the English version
of lemonade which is probably better known as 7-Up here)
Also, I guess the beer is usually lager.
--
Cheers,
Chris
Chris Murphy - ch...@alta-oh.com
(614) 792-2222 Columbus. OH.
Tim Buss
Shandy is a 50:50 mix of beer and lemonade (in a pub). You can have a
bitter shandy or a lager shandy.
You can buy a canned shandy which has less than 0.2% alcohol (I think)
but it is too disgusting to describe. Yuk.
Tim.
Joseph L Staton
|> <...snip...>
|> >Anyone who has tried making all-grain barleywines knows both of the
|> >difficulty of maximizing wort density, and the pleasures of shandy.
|>
|> to try my hand at a barleywine in a couple of weeks, and this sounds
|> like something I ought to know. Any books I can refer to? I haven't come
|> across this term in the ones I have. (Good excuse to expand my
|> brewing library...).
|>
Shandy is an English drink combining a fruit juice with beer to make a mildy alcoholic summer or children's beverage.
Or that's my spin on it...
--
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Joe Staton jst...@umich.edu
Department of Biology Joe.S...@um.cc.umich.edu
University of Michigan
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Tracy Aquilla
Why do you think beer or wine yeast can't ferment a high-gravity wort? Did
anyone mention the stated alcohol content of the brew? Sugar won't kill yeast.
Tracy
David B. Sapsis
As the perpetrator of this thread I must confess that my knowledge of
the term shandy was derrived from Dave line's _Big_Book_Of_Brewing,
where he gives a recipe for second runnings from his Celebration Ale.
Having never had the fortune to travel to the U.K., I have not had the
opportunity to have an original first hand. Line describes his shandy
as fermenting with the skin of two lemons (no pulp, no juice), and an og
of 1035. I have always used the term to denote the lowish gravity beer
made from the second runnings of my barleywines -- sorry for the
confusion.
Presumably, breweries that do very high gravity beers do collect second
runnings, and I wonder if there is some accepted term for these. In any
event, the way mine turn out (the lowest gravity I have had was 1042)
apparently are even very "shandy-ish", but then again I use lots of
malt.
cheers,
dave
Christopher Hill
aqu...@salus.med.uvm.edu (Tracy Aquilla) wrote:
> In Article <dporter.7...@vt.edu>, dpo...@vt.edu (Dave Porter) wrote:
> >In article <CwrGG...@cup.hp.com> ar...@cup.hp.com (arne thormodsen) writes:
> >>rhaw...@iastate.edu wrote:
> >>: In article <Cwqyz...@rahul.net>, Ted Hardie <har...@culture.com> wrote:
(words of wisdom deleted)
> >>To start with, a guess (or fact) as to the yeast and fermentation temp
> >>would be nice, if anyone has one.
> >
> >I think they have some weird yeast doing the dirty work. I don't even
think a
> >wine yeast would do the trick at those sugar concentrations.
(the same, again)
> >Dave Porter
>
> Why do you think beer or wine yeast can't ferment a high-gravity wort? Did
> anyone mention the stated alcohol content of the brew? Sugar won't kill yeast.
> Tracy
The hang-tag on the bottle makes no mention of the alcohol content (see
complete text, previously posted). The fellow at my local beer store said
it was 12.5% alcohol- by weight or volume he didn't say, nor do I know
where he got this number. Said store is Total Beverage in Chantilly,
Virginia. They sell loose bottles for $8 or $9, cases for $160 or so (if
they still have any). Yeowch!
-Chris
Derek A Silver
Maybe I'm just lucky, but I found one local liquor store that was
carrying SA triple Bock for $4.29/bottle. I bought 14(!) bottles,and plan
on giving some as gifts to my homebrew friends...
So now we know that the product has made it to California, and 2 cases
made it to Minneapolis, MN.
I was quite impressed with this "beer", rich complex flavors and good
mouth feel. I'll probably save a few bottles to see how it ages.....
-Derek
Kurt Rosenhagen
Not sure if beer yeasts die or just inactive at that level.
In article <jchill-2909...@gueuze.dgsys.com>,
--
__________________________________________________________________
| |
| Name: Kurt Rosenhagen Email: k...@panix.com |
|__________________________________________________________________|
Keith Grey
Shandy in its most popular form in England is a 50/50 mix of draft
bitter ale and English lemonade which is virtually identical to 7-up
here. It is a very popular summer drink with the ladies.
References: <36cjdg$j...@zeus.alta-oh.com>
N W Nelson
>the term shandy was derrived from Dave line's _Big_Book_Of_Brewing,
snip
>Presumably, breweries that do very high gravity beers do collect second
>runnings, and I wonder if there is some accepted term for these. In any
snip
I think your use of the term 'shandy' is incorrect, but you are right about
the use of 1st, 2nd, ... runnings. Until the 19th century, the normal practice
in breweries was to use the result of the initial mash to brew 'stock' or 'old'
ales of very high gravity, then sparge the grains (although they thought they
were re-mashing) and use the resulting wort for ordinary strength ales. Often
they would then do this a third time to produce a fairly low gravity ale. I
think this was called 'small beer'.
I hope I have remembered this right, it is written up in 'Home brewing: The
CAMRA Guide' by Graham Wheeler.
Regards, Nick.
Peter Dyer
> to try my hand at a barleywine in a couple of weeks, and this sounds
> like something I ought to know. Any books I can refer to? I haven't come
> across this term in the ones I have. (Good excuse to expand my
> brewing library...).
Hate to be the one to do this, and I promise that I will never mention such
a process again in these hallowed portals, but shandy is a drink made from
beer mixed half and half with, usually lemonade, although ginger beer is
sometimes used.
This is a drink for old ladies, teenagers and, in extreme circumstances, a way
of slaking your thirst and cleansing your palate on very hot days prior to
getting down to some serious drinking.
Most serious beer loving landlords in the U.K keep one type of keg bitter on
their bar ready for those asking for shandy (why waste the good stuff), or
for those who ask for "a pint of beer please" !!
Regards
Pete
--
Bumbling along the information superhighway, using hand signals and a
disabled parking disc, I remain -
Pete Dyer - Bicester, Oxford, U.K - pe...@tasdir.demon.co.uk
Kurt Rosenhagen
Derek A Silver <sil...@maroon.tc.umn.edu> wrote:
> So now we know that the product has made it to California, and 2 cases
>made it to Minneapolis, MN.
Has anyone seen it around NY, specifically on Long Island?
Tracy Aquilla
I heard from Dave Porter that it's 17-18% (I assume % v/v?). Can anyone else
verify this? Dave, if you're reading this, where did you get this info?
Maybe the guy in the store in Chantilly just guessed. Who knows for real?
Tracy
Steve E. Mercer
>arne thormodsen (ar...@cup.hp.com) wrote:
>: Bought some of this out of curiosity (had to be pretty curious as it was
>: $5.50 for 8.5 oz, fancy blue glass bottle with cork :-). It's dead flat
>: and as promised resembles a sherry or port as much as the heavy killer
>: bocks I've ever tasted. First "beer" I've ever seen with legs!
>
>: In any case, has anyone ever attempted to make something like this? How
>: did you do it and what were the results?
>
>: Thanks in advance,
>
>: --arne
>
>The stores are only getting a case or so at a time. Their isn't one for
>everyone. But, Don't feel bad. It is not worth it. Way to syrupy. It
>is not beer at all. You can only drink a shot at a time. More like a
>liquor than a beer. The bottle is really nice! The stuff inside could
>be thrown out! It has a sweet flavor with what reminds me of brewers
>liqourice. If you open one, Make sure their are others to help you
>finish it off. Don't expect to open a bottle and just drink it!
A few more data points:
Here in Minneapolis Minnesota SA Triple Bock is availabe for US$4.29/bottle.
It is sold by individual bottles only.
The bottle is capped with a re-sealable cork, an important feature because
it would be difficult to drink an entire bottle in one sitting.
The Triple Bock is very syrupy, like a (slightly) diluted malt extract
syrup with a bunch of alcohol added. I was not able to detect any hop
aroma or flavor. At times the flavor reminded me of a Port wine.
My bottle does not appear to have any yeast sediment on the bottom, so
I don't know if culturing the yeast would work, or if it actually has
any viable yeast in the bottle.
In my opinion, judging from taste alone, I would guess that the alcohol
is in excess of 10% by volume, but probably closer to 15% than 20%.
It goes well with pizza but was not good with my curry chicken.
---
Steve Mercer
steve....@network.com
Dont forget to replace the defaults with these two lines: