Barley & HopsTHE FLORIDA MICROBREW EXPLOSIONIn only 3 years, Cigar City Brewery has spread its wings across the country. The company continues to make new strides in beer brewing techniques.

BREWING BEERAT HOME

ANDY PALUMBO

GIVES TIPS FOR ROOKIE BREWERS

BEER OF THE MONTH

IT’S STOUT SEASPN AND WE’VE PICKED A GREAT NEW ONE

WIDE WORLD OF BEER

WORLD OF BEER OPENS UP ITS

20th BAR

Volume 2, No. 8

$3.95 December 2011

SERIOUS BEER, FOR THE SERIOUS HOPHEAD.

Table of Contents

Quick Reads Beer of the Month

One stout has found its way into the hearts of our writers. Take a look at what it is and

you’ll want to give it a try too! Pg. 4

Business Wide World of Beer

Florida-based franchise World of Beer opens their twentieth location. Pg. 5

Q&AAsk the Homebrewer

Florida homebrewer Andrew Palumbo gives us some of the most important tips for rookie homebrewers. Pg. 7

Cover StoryShoveling in the Cash

Tampa’s Cigar City Brewery has been making waves in the craft brewing world after only

3 years on the market. Pg. 9

Brewing Beer Recipe: Chinook IPA

Scott Corben gives us the recipe for his Chinook IPA. Pg. 14

Pg. 5

Pg. 7Pg. 14BARLEY & HOPS 2

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DECEMBER 2011

Letter From the Editor: Not Your Dad’s Beer

What comes to mind when you hear the word beer? If you asked me this question a few years ago I would have probably responded with disgust. Over time, I developed a taste for beer and would have happily drink more than a few of the common lagers available at any

local bar. Natural Light, Miller High Life, Budweiser and Coors are just a few of the major brands that people commonly find themselves drinking. Eventually, I began growing tired of the same old flavorless, foul smelling, mass-produced beers that I had grown accustomed to. It was around that time that I tried my first craft beer and suddenly my world changed. It was like going from Velveeta to Brie, from box wine to fine bottled vintage. For the first time in my life, beer wasmore than just a lightly flavored, carbonated beverage. It was amexperience—a cornucopia of smells, flavors and texture that I never thought was possible. The common lager became an afterthought after indulging in stouts, heffes, dunkels and India pale ales. As I became familiarized with the diverse world of craft beer, I actively began to seek out bars that could quench my thirst for adventure. What I found was an entirely new culture of people who loved beer as much as I did. Over the last year alone, St. Petersburg has exploded with bars

that specifically offer craft beer. At a regular town bar you come to expect the same liquors, mixers, and common beers that you would find anywhere else. At craft beer bars, however, patrons enjoy a new experience every time. Like wine, each beer has a range of different ingredients, treatments and preparations. One beer may taste of cloves and toffee, while another may have hints of dark espresso and banana bread. Some beers are dark enough to block out sunlight, while others you can see right through. Everyone I have met at craft beer bars are friendly and happy to talk about their own love for crafts. The craft beer adventure brings together a group of people as di-verse as the beers that they drink. So next time you go out for a night, resist the same old labels and try being adventurous. Check out on of your local craft beer bars. There are plenty popping up all across the countrty. Anyways, what’s the worst that could happen? You might just like it—you are definitely not the only one.Editor: Daniel Mutter

EDITOR

Daniel Mutter

CONTRIBUTING WRITERS Daniel Mutter

Amanda Decker Andrew Palumbo

DESIGNER Daniel Mutter

PHOTOGRAPHERS Daniel Mutter

Amanda Decker

MutterWorks Productions

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BEEROF THE

MONTHDECEMBER 2011 QUICK READS

REVIEW >> LEFT HAND MILK STOUT Well it’s finally winter and that means that it is time to break out those wonder-ful stouts you’ve been holding on to. This month we review Left Hand Milk Stout. The pour is a dark black with a light brown head that seems to dissipate rather quickly. This is no indication of an under-carbonated beer, however. The stout carries a nice balance of carbonation and creami-ness. Speaking of creaminess, Left Hand does a great job balancing the milk and

roasted malts in this beer. The mouthfeel is a smooth creamy texture that goes down quite well. The smell consists of deep coffee and sweet cream. There is certainly a range of semi sweet cocoa flavors as well. As far as flavor, Left hand takes it easy on their drinkers. There are notes of roasted malt, cocoa, and bittersweet coffee. This stout won’t kill you with bitterness like many imperial stouts on the market. This beer is great for anybody who is

looking to start trying new stouts. If all you’ve had is Guiness, this will be a pleas-ant surprise. Left Hand brewery shows amateur beer enthusiasts the wide range of possibilities with a beer style that many breweries tend to ignore. The alcohol only comes in at around 6% but that make this an easily drinakable stout. For only $8.99 a 6-pack it’s a great bargain and can be found at most local craft beer bars and stores. —Daniel Mutter

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Wide World of Beer Florida-based craft bar World of Beer has officially opened their twentieth location in downtown St. Peteresburg, FL. The bar got its start in 2007 with beer lovers and businessmen Scott Zepp and

Matt LaFon. Only 3 years later, the co-owners joined up with the former president of Outback Steakhouse and began franchising. Now going on their fifth year, the franchise has spread to twenty locations across Florida including far away spots in Texas, Ohio, and North Carolina. There will also soon be 8 more locations opening within the next year. With so many beer bars across Florida, what is it about World of Beer that continues to draw in potential franchise owners? To start, every World of Beer offers over 40 beers on tap with an additional 500 bottle choices. Just as the name implies, the beers are from brewers found all around the world. They are also sure, however, to carry many

of the American craft favorites that beers drinkers have come to love. On top of an absolutely stellar selection of beer, World of Beer does a great job of keeping a consistent rotation. Many bars have the habit of keeping the same beer on tap, which is no fun for the avid beer lover. At World of Beer, every trip is a new adventure. The grand opening brought out over 400 people, eager to see yet another World of Beer in the Tampa Bay area. Every visitor received one free beer as well as a raffle ticket. A few lucky individuals went home with beer signs and mirrors. On top of the incredible beer selection, World of Beer does a great job promot-ing through social media and events. All World of Beers offer a membership card that gives customers a point for each new

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BUSINESS DECEMBER 2011

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DECEMBER 2011

they try. After so many points, customers can receive free beer or other great goodies. World of Beer offers live music every weekend as well as a college night and ladies night. All of these events combined with social media outreach has led the bar to amazing success. So should you rush out and buy your World of Beer franchise right this second? The truth is, the success rate has been quite high for nearly all of their locations. The increasing number of craft brewers and craft lovers has created a demand for beer bars. But like any business, many people like to stick with what they know. While the franchise is local, it doesn’t carry the same local feel as many other well-known beer establishments. Some beer lovers may not be so quick to betray their trusty bars for a shiny new chain. This hasn’t stopped World of Beer’s growth yet, however. Chains may very well be the future for craft beer bars. Whether you are ready or not, at least they have a great selection and there will be one at nearly every corner. —Daniel Mutter

Top: Hundreds of beer enthusiasts filled World of Beer for their Grand Opening. Left: More than 12 bartenders helped keep beer flowing for a packed house of customers on opening night.

The World of Beer menu describes nearly all of the 400 bottled beers that are availble.

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Q&A

Ask The Homebrewer

DECEMBER 2011

Experienced Floridahomebrewer Andrew Palumbo answers some of the most common questions that we get asked by first timebrewers. His tips may helpeven the most advanced of brewers. What are the supplies that a rookie brewer needs? A home brewer will mainly need a boil kettle, a fermenter (glass carboy or plastic bucket), a hydrometer, raw ingredients, a heat source (stovetop) and a few other small items for bottling.

What style of beer is easiest to brew for first timers? I recommend a simple pale, amber, or brown ale to start. They are all styles that can have simple or complex recipes but the process is basic. Allows the brewer to master the process, learn what they like, and learn from the ingredients.

What are some common mistakes people make during homebrewing? There are a few things. Boil-over: most new brewers have a small pot, so boil overs have to be watched. Be sure to pitch enough yeast: our first batch came out way to sweet because we under pitched. We called the batch sweet catastro-phe. Also, don’t let the beer ferment hot: yeasthas an optimal tempurature. If fermentation is too warm (above 70) you risk the develop-ment of fruity esters in fermenta-tion, leading to a beer that does not taste clean.

What are the advantages of homebrewing? It is a great hobby with a supportive, interesting community. It can be as simple or complex as you want, and you get the design the beer you want to drink, which you won’t always find in the store.

What is most important for first beginners to know? You’re going to make mistakes and it will usually involve fire, explosions, and a lot of clean up... But that’s the fun part! You should never be afraid to ask questions and do your research. The homebrew community is a sharing one.

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BURN THE HABIT, QUIT NOW.

1-800-QUITNOW

SHOVELING IN THE CASH

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COVER STORY DECEMBER 2011

PHOTOS BY DANIEL MUTTER

Head brewer Wayne Wambles shovels out the grain that was seeped in hot water in order to make Maduro Brown Ale.

Tampa’s own Cigar City Brewery has made waves in the craft beer industry and this is just the beginning. By: Daniel Mutter

SHOVELING IN THE CASH

BARLEY & HOPS 10

In 2004, Tampa’s own Joey Redner began running a local craft beer bar. As he searched for more beers to stock he realized one key problem: there were no great craft beers getting brewed in Florida. So in 2007, Redner decided to find a head brewer and start his own brewery. Redner found brewer Wayne Wambles. With over 10 years of brewing experience, Wambles worked with Redner and together they released their first beer in 2009. In less than 3 years, the brewery has quickly grown to produce a wide variety of beer styles and flavors. They have won an incrediblenumber of medals for their beers despite the short amount of time on the market. Now Cigar City Beer can be found in bars across Tampa Bay and South Florida. But Florida was only it’s first stop. With demand nation wide, the small craft brewery has been struggling to keep up with nation and even world wide demand.

DECEMBER 2011 COVER STORY

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COVER STORY DECEMBER 2011

Top: Owner Joey Redner discusses how Cigar City Brewery got its start. Bottom: A local customer shows his enthusiasim for Jai Alai IPA in the Cigar City Tasting Room.

“When starting out we just planned to have two main beers, which were of course Jai Alai and Maduro,” Said Wayne Wambles, head brewer. Just like Abita in New Orleans, Jai Alai and Maduro Brown have found their way into nearly every bar in the Tampa Bay area. The brewery was named after Tampa. At one point Tampa produced more cigars than any other place in the world. The nickname Cigar City stuck, and Owner Joey Redner wanted the brewery to reflect that culture. “I always remember the smell of that cidrella wood when I passed by the cigar shops,” said Joey Redner. The name cigar city doesn’t just stretch to the name of the brewery. Redner’s love for Tampa culture led him to begin investing in wood barrels to create barrel aged beers.

“We age our beers in tequila bar-rels, whisky barrels, white oak barrels and most recently rum barrels,” said Redner. Cigar City may not have been the first the do barrel aged beers, but they have certainly gotten alot of attention for the practice. Most notably, the white oak aged IPA, which ages their famou Jai Alai with white oak. The result is a smoky, woody flavor that balances rather nicely with the piney hoppiness of Jai Alai. The specialty beers that they do bring visitors from around the country. One major event is called Hunahpu’s Imperial Stout. This 11% ABV beer is barrel aged and has a variety of exotic cocoas as well as chile pepper. The result is perhaps one of the best stouts around. An incredibly smooth beer for it’s alcohol content, and the spice balances the chocolate notes quite well.

BARLEY & HOPS 12

COVER STORYDECEMBER 2011

Left: Customers can taste a wide variety of beers in the tasting room including some that aren’t available anywhere else. Right: In Only three years Cigar City Brewing has received multiple gold, silver and bronze metals for their different beers.

Top: Nearly a thousand people showed up to Cigar city throughout the day to get a bottle of Hunahpu, a special stout only brewed once a year.

This year, over a thousand people showed up to get their own bottle of Hunahpu. Months later, Cigar City did 4 special treatments of the imperial stout in a limited variety. The surprise bi-annual release included white oak, rum, whiskey, and bourbon aged versions of Hunahpu. While hundreds arrived for the event, not everyone was able to get home with a bottle. On Ebay the $25 bomber quickly went on sale for as much as $100. Beer lovers in the online community were a buzz for months leading up to the event and many were willing to trade nearly any beer for their own oveted bottle of barrel aged Hunahpu. As Cigar City continues to grow in popularity, their existing space feels smaller and smaller. In order to keep up with demand, the small craft brewery has purxhased a larger wearhouse where they hope to begin production in 2012. This new facility will only brew their two main brands (Jai Alai and Maduro Brown). This will leave the current facility alot more space for even more special treatments of their different beers. The brewery is consistently getting attention from the brewing community, especially with their an-nouncement of an eventual move to all cans. The idea of cans isn’t very popular in the craft brew business. However, beweries like Oskar Blues have been very successful releasing their products in aluminum. Owner Joey Redner is working to convince mi-crobrewers that the advantges outweight the faults. Can’s keep beer fresher by staying more air tight as well as keeping out light that cant create a skunky flavor in beer. Whatever they do different, Cigar City should keep on doing it. It has certainly been working quite well for tem so far.

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BREWING

Beer Recipe

Chinook IPA

This beer recipe is for a hazy, medium dark IPA. It takes advantage of Chinook hops, which give off a deep piney flavor against the palate.

Ingredients:Pale Ale Malt (~1.8L) 5 PoundsPale Ale Malt (~3.5L) 5 PoundsCrystal 20 1 PoundChinook Leaf Hops (60 Min.) 1.25 Oz.Chinook Leaf Hops (30 Min.) 1 Oz.Chinook Leaf Hops (Flameout) 1 Oz.Wyeast 1272 liquid yeast 1 Packet

DECEMBER 2011

Brewer: Scott Corbin

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BREWING

Step 1: Mash Pale Ale malts at 145 degrees for 90 minutes.

Step 4: Carbonate to 2.5 volumes of CO2.

Step 2: Steep Crystal malt for 30 minutes at about 150 degrees in 1 gallon of water.

Step 5: If you have soft water, add 3.5 grams gypsum and 1.5 grams Epsom salt to boil to help bring out the hop bitterness.

Step 3: Collect approx. 6 gallons pre-boil (sparge plus steeped wa-ter from Crystal) and boil for 60 minutes. Ferment at 68 degrees.

Step 6: Ferment for 14 days before bottling.

DECEMBER 2011

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Unibroe Terrible

BE BOLD.

TERRIBLE.