/ en-gb All content (except that posted by unaffiliated individuals in our forums, or via newsfees) ©2008 Jersey Shore Brewery Jeff@nospam.com (Jeff) Jeff@nospam.com (Jeff) Sun, 20 May 2012 11:44:53 -0400 Sun, 20 May 2012 11:44:53 -0400 http://backend.userland.com/rss e107 (http://e107.org) hourly 1 60 http://www.jerseyshorebrewery.com/e107_images/adminlogo.png / 88 31 http://www.jerseyshorebrewery.com/news.php?item.24.1 ]]> ]]> Misc Jeff Thu, 08 Apr 2010 09:28:00 -0400 http://www.jerseyshorebrewery.com/news.php?item.24.1 http://www.jerseyshorebrewery.com/news.php?item.23.1
Some old friends dropped by and helped to dwindle our beer supplies, so it looks like in addition to the Tripel, we'll have to get brewing between now and the 4th of July to ensure we've got a good stock on hand.

We've got a temporary bar set up (until I get a chance to build the permenant one), and the TV has survived another winter outdoors and is working fine.
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Some old friends dropped by and helped to dwindle our beer supplies, so it looks like in addition to the Tripel, we'll have to get brewing between now and the 4th of July to ensure we've got a good stock on hand.

We've got a temporary bar set up (until I get a chance to build the permenant one), and the TV has survived another winter outdoors and is working fine.
]]> Misc Jeff Wed, 27 May 2009 09:13:15 -0400 http://www.jerseyshorebrewery.com/news.php?item.23.1 http://www.jerseyshorebrewery.com/news.php?item.22.1
In preparation for the coming warmer weather, we cooked up another batch of our Jenny Cream Ale. We also started our Belgian Tripel, which should be done in time for the 4th of July (it's got to spend a couple of months doing secondary fermentation before we can even think of kegging it). At the moment, it's still busy fermenting (after a week and a half), trying to reach its astounding 10% alcohol by volume.

Which, of course, creates a problem. What the heck do we call it? The first thing that came to mind was "Holy Sh*t!", but that doesn't have any tie-in to our "Smartass" beer line. Hopefully we'll come up with something before it's ready...
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In preparation for the coming warmer weather, we cooked up another batch of our Jenny Cream Ale. We also started our Belgian Tripel, which should be done in time for the 4th of July (it's got to spend a couple of months doing secondary fermentation before we can even think of kegging it). At the moment, it's still busy fermenting (after a week and a half), trying to reach its astounding 10% alcohol by volume.

Which, of course, creates a problem. What the heck do we call it? The first thing that came to mind was "Holy Sh*t!", but that doesn't have any tie-in to our "Smartass" beer line. Hopefully we'll come up with something before it's ready...
]]> Misc Jeff Wed, 22 Apr 2009 15:42:11 -0400 http://www.jerseyshorebrewery.com/news.php?item.22.1 http://www.jerseyshorebrewery.com/news.php?item.21.1 ]]> ]]> Misc Jeff Sun, 01 Mar 2009 11:37:35 -0500 http://www.jerseyshorebrewery.com/news.php?item.21.1 http://www.jerseyshorebrewery.com/news.php?item.20.1
Our Labor Day BBQ managed to kill off our next batch of Jenny Cream Ale, and was especially memorable as some of the guys who were on hand for the original kegging of it the day of the Allman Brothers concert were back on hand to drink it.

We did another "bar invasion" at Mike's Hiawatha Lounge on Rt. 36 in Hazlet, with samplings of our Half-Ass Hefeweizen and our Irish Setter Ale. Both turned out to be big favorites.

Our brewing process took a brief hiatus while we erected our new shed and spent some time getting things ready for the fall.
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Our Labor Day BBQ managed to kill off our next batch of Jenny Cream Ale, and was especially memorable as some of the guys who were on hand for the original kegging of it the day of the Allman Brothers concert were back on hand to drink it.

We did another "bar invasion" at Mike's Hiawatha Lounge on Rt. 36 in Hazlet, with samplings of our Half-Ass Hefeweizen and our Irish Setter Ale. Both turned out to be big favorites.

Our brewing process took a brief hiatus while we erected our new shed and spent some time getting things ready for the fall.
]]> Misc Jeff Thu, 23 Oct 2008 10:10:31 -0400 http://www.jerseyshorebrewery.com/news.php?item.20.1 http://www.jerseyshorebrewery.com/news.php?item.19.1 Last weekend we took the Brewmobile out to the "Metal Masters" tour at the PNC Bank Arts Center. What a combination, Judas Priest, Heaven & Hell (Sabbath w/Dio), Motorhead, Testament and our Jenny Cream Ale, talk about a rockin' lineup!

We got there early and grabbed some prime real estate near both the box office AND a portapotty, which made us not only easy to find, but also conveniant. We made a bunch of new friends, and gave away about five gallons of Jenny, which was a big hit with everybody who tried it.

At left are just a few of our fans enjoying "The Classic Pour of the Jersey Shore". Our ultra-cool portable keg hookup is behind them (you can just see the hose from it in the picture). Maybe we'll get a better shot of it next time.

Speaking of next time, we'll be back again next weekend for The Allman Brothers concert. We're going to try and grab the same spot, but there's no guarantees. If you're in the neighborhood (or the parking lot, as the case may be), stop by for a cold one (providing you're 21, of course, we've usually got our good friends for the NJ State Police just yards away). We'll be bringing our "Cheap Ass Cologne" with us, along with a fresh stack of business cards (which we ran out of last time). Good thing we've got another 5 gallons of Jenny Cream Ale fermenting, as I hate to be out of it for long.
]]> Last weekend we took the Brewmobile out to the "Metal Masters" tour at the PNC Bank Arts Center. What a combination, Judas Priest, Heaven & Hell (Sabbath w/Dio), Motorhead, Testament and our Jenny Cream Ale, talk about a rockin' lineup!

We got there early and grabbed some prime real estate near both the box office AND a portapotty, which made us not only easy to find, but also conveniant. We made a bunch of new friends, and gave away about five gallons of Jenny, which was a big hit with everybody who tried it.

At left are just a few of our fans enjoying "The Classic Pour of the Jersey Shore". Our ultra-cool portable keg hookup is behind them (you can just see the hose from it in the picture). Maybe we'll get a better shot of it next time.

Speaking of next time, we'll be back again next weekend for The Allman Brothers concert. We're going to try and grab the same spot, but there's no guarantees. If you're in the neighborhood (or the parking lot, as the case may be), stop by for a cold one (providing you're 21, of course, we've usually got our good friends for the NJ State Police just yards away). We'll be bringing our "Cheap Ass Cologne" with us, along with a fresh stack of business cards (which we ran out of last time). Good thing we've got another 5 gallons of Jenny Cream Ale fermenting, as I hate to be out of it for long.
]]> Misc Jeff Mon, 11 Aug 2008 12:15:29 -0400 http://www.jerseyshorebrewery.com/news.php?item.19.1 http://www.jerseyshorebrewery.com/news.php?item.18.1
Results were mixed. About half of the people liked the Gaffel better (not that they didn't like our beer, they just liked the Gaffel better). The other half liked our Cheap Ass Cologne better. All in all, I suppose those results are pretty good, when half of the folks like ours better than the German original. For a beer which we just added to our lineup, I'll take those results every time.

My opinion of the head to head competition? Ours was slightly darker in color (though still a very light colored beer). There's not much I can do about that without adding adjuncts like rice, which I don't want to do. If I did, I might as well be making Budweiser. As far as I'm concerned, unless you're making a japanese beer, rice simply doesn't belong in the recipe. While tasted on its own, our Cheap Ass Cologne has a slightly hoppy taste (especially when compared to the more balanced flavor of our Jenny Cream Ale), however when tasted next to the Gaffel, the Gaffel is the hoppier of the two, despite using twice as much Hallertauer Mittlefruh hops in our recipe as we'd usually use hops in any other recipe. I'm not sure I'd change our Cheap Ass Cologne, as many folks who liked it better than the Gaffel considered it a "smoother" tasting beer.

Anyway, I'm quite pleased with the results. If I can be half as successful in 100 years as Gaffel is now, I'll be doing very well.
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Results were mixed. About half of the people liked the Gaffel better (not that they didn't like our beer, they just liked the Gaffel better). The other half liked our Cheap Ass Cologne better. All in all, I suppose those results are pretty good, when half of the folks like ours better than the German original. For a beer which we just added to our lineup, I'll take those results every time.

My opinion of the head to head competition? Ours was slightly darker in color (though still a very light colored beer). There's not much I can do about that without adding adjuncts like rice, which I don't want to do. If I did, I might as well be making Budweiser. As far as I'm concerned, unless you're making a japanese beer, rice simply doesn't belong in the recipe. While tasted on its own, our Cheap Ass Cologne has a slightly hoppy taste (especially when compared to the more balanced flavor of our Jenny Cream Ale), however when tasted next to the Gaffel, the Gaffel is the hoppier of the two, despite using twice as much Hallertauer Mittlefruh hops in our recipe as we'd usually use hops in any other recipe. I'm not sure I'd change our Cheap Ass Cologne, as many folks who liked it better than the Gaffel considered it a "smoother" tasting beer.

Anyway, I'm quite pleased with the results. If I can be half as successful in 100 years as Gaffel is now, I'll be doing very well.
]]> Misc Jeff Mon, 11 Aug 2008 12:10:06 -0400 http://www.jerseyshorebrewery.com/news.php?item.18.1 http://www.jerseyshorebrewery.com/news.php?item.17.1 Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 Can we do it? Do we have the balls to take on a 100 year old German Brewery and a 500 year old tradition in a head-to-head competition? Oh yeah, we’ve got more balls than a South Beach Drag Revue, more balls than the National and American League combined, more balls than both Titleist, maxfli and Top Flite put together (and yeah, they’re white and you can fit a pair in your pocket)…   Gaffel Kölsch has been brewed in Cologne, Germany for 100 years. They’ve been brewing Kölsch in Cologne for over 500 years. You might think they’re on to something, and you’d be right. Their traditional “ale that thinks it’s a lager” is the only thing they brew in Cologne, and Cologne is the only place you can (legally) brew it. The Jersey Shore Brewery has been brewing our “Cheap Ass Cologne” since earlier this summer, yet we have the AUDACITY to put our finest work up against the German Masters. Hey, why not, they’re the ones with the reputation to uphold, we’re the new kid on the block with the chip on his shoulder.   Next time we’re in the neighborhood, give us a try, and try one of theirs, on us. You wouldn’t want someone to tell you what to think, why let tradition tell you what to drink? Try them both and judge for yourself…
]]> Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4 Can we do it? Do we have the balls to take on a 100 year old German Brewery and a 500 year old tradition in a head-to-head competition? Oh yeah, we’ve got more balls than a South Beach Drag Revue, more balls than the National and American League combined, more balls than both Titleist, maxfli and Top Flite put together (and yeah, they’re white and you can fit a pair in your pocket)…   Gaffel Kölsch has been brewed in Cologne, Germany for 100 years. They’ve been brewing Kölsch in Cologne for over 500 years. You might think they’re on to something, and you’d be right. Their traditional “ale that thinks it’s a lager” is the only thing they brew in Cologne, and Cologne is the only place you can (legally) brew it. The Jersey Shore Brewery has been brewing our “Cheap Ass Cologne” since earlier this summer, yet we have the AUDACITY to put our finest work up against the German Masters. Hey, why not, they’re the ones with the reputation to uphold, we’re the new kid on the block with the chip on his shoulder.   Next time we’re in the neighborhood, give us a try, and try one of theirs, on us. You wouldn’t want someone to tell you what to think, why let tradition tell you what to drink? Try them both and judge for yourself…
]]> Misc Jeff Sat, 19 Jul 2008 01:05:45 -0400 http://www.jerseyshorebrewery.com/news.php?item.17.1 http://www.jerseyshorebrewery.com/news.php?item.16.1
On the bright side, our Half-ass Hefeweizen tasting went off without a hitch, drawing rave reviews. If only we had some more on hand, but unfortunately, it's all gone.

Our Kölsch is busy (or not, as it's just sitting there) lagering. Brewing it was somewhat of an adventure. I'd never dealt with Wyeast's 2575 (Kölsch II) yeast before, but I usually love their products because the "smack pack" lets you know the yeast is active before you pitch it. Not this time. Took the yeast out of the fridge about 3 hours before I planned on pitching it, smacked it, and put it in a nice, toasty spot for it to swell up like a dead badger in the hot summer sun. Didn't happen. Re-smacked it several times to ensure that I'd hit the pack of nutrients and broken it, and a while later it still wasn't swelling. Opened the pack, put it in a cup with sugar disolved in water, mixed 'em up, and a while later, still no indication of any activity from the yeast. What the heck, the only other yeast I had on hand at the moment was an Irish ale yeast and an American ale yeast, neither of which would be ideal for a German Kölsch, so I pitched it anyway, and ordered a backup in case I had to re-pitch.

Early the next morning, the dog woke me, all agitated. I figured she needed to go out, and on the way I noticed a distinct beerlike smell. After letting her out, I found out why. The airlock had jumped out of the brewing bucket. After washing and sanitizing it again, I put it back in, cleaned up, and went back to sleep.

An hour later, I was awoken by a loud "BOOM". Running to investigate what it was, the entire top of the fermenting bucket had blown off. Apparantly that 2575 wasn't dead just yet. The rest of the morning I spent most of my time dealing with an EXTREMELY active fermentation...

Tasted a bit before I put it away for its lagering, seems very much like the Gaffel I designed it to taste like. Now comes the hard part, waiting...
]]>
On the bright side, our Half-ass Hefeweizen tasting went off without a hitch, drawing rave reviews. If only we had some more on hand, but unfortunately, it's all gone.

Our Kölsch is busy (or not, as it's just sitting there) lagering. Brewing it was somewhat of an adventure. I'd never dealt with Wyeast's 2575 (Kölsch II) yeast before, but I usually love their products because the "smack pack" lets you know the yeast is active before you pitch it. Not this time. Took the yeast out of the fridge about 3 hours before I planned on pitching it, smacked it, and put it in a nice, toasty spot for it to swell up like a dead badger in the hot summer sun. Didn't happen. Re-smacked it several times to ensure that I'd hit the pack of nutrients and broken it, and a while later it still wasn't swelling. Opened the pack, put it in a cup with sugar disolved in water, mixed 'em up, and a while later, still no indication of any activity from the yeast. What the heck, the only other yeast I had on hand at the moment was an Irish ale yeast and an American ale yeast, neither of which would be ideal for a German Kölsch, so I pitched it anyway, and ordered a backup in case I had to re-pitch.

Early the next morning, the dog woke me, all agitated. I figured she needed to go out, and on the way I noticed a distinct beerlike smell. After letting her out, I found out why. The airlock had jumped out of the brewing bucket. After washing and sanitizing it again, I put it back in, cleaned up, and went back to sleep.

An hour later, I was awoken by a loud "BOOM". Running to investigate what it was, the entire top of the fermenting bucket had blown off. Apparantly that 2575 wasn't dead just yet. The rest of the morning I spent most of my time dealing with an EXTREMELY active fermentation...

Tasted a bit before I put it away for its lagering, seems very much like the Gaffel I designed it to taste like. Now comes the hard part, waiting...
]]> Misc Jeff Mon, 07 Jul 2008 00:18:39 -0400 http://www.jerseyshorebrewery.com/news.php?item.16.1