Where has the summer gone? I can hardly believe it’s already August. So let’s see what I’ve been doing in the past weekâ€¦
Yet another beer festival
Matt and I went to the Johnny Appleseed Craft Beer Festival this past Saturday, on the Leominster, MA common. Yes, this is the second beer fest I’ve been to in the past month. It’s been a very boozy month for us, I guess!
This one was built on a bit of a different model than the Fitchburg festival. It was $30 (advance) or $35 (at the door) to get in, but once you were in, all samples were included in the cost. Like the Nashua River festival, they gave you a commemorative sample glass — I’m going to be drowning in these if I keep going to beer festivals. Unlike the Fitchburg festival, they actually gave you a sample size, at least at first. (As the event went on, the pours kept getting bigger and bigger, as if some of the brewers were saying “fuck it, I don’t want to have to carry all this beer home”).
The breweries present varied quite a bit from the last event, and included a lot of bigger breweries. (Samuel Adams, for example, as well as Harpoon and Magic Hat). That said, the total number of brewers seemed higher, so there were still a good number of small places represented. I also saw some overlap with the Fitchburg festival, such as New City, Wachusett, and Carlson Orchards.
I also was surprised — when I arrived a little after the opening time of 3pm — that there was a line around the block to get in, even for folks who had purchased ahead of time (like us). Understandable, because they needed to check everyone’s ID. It did move relatively fast, notwithstanding my impatience 🙂
Here are some of the hits of the festival for us:
- Wicked Weed Brewing from Asheville, NC had two session sours we liked, Watermelon Dragonfruit Burst and a Passionfruit Lychee Burst. Matt felt the watermelon was a little too “Jolly Ranchers”-y for his taste, though.
- Golden Road Brewing out of Los Angeles had a “cart” series of flavored wheat ales. We sampled Melon Cart and Mango Cart, and decided Melon was the better of the two, with a pleasant melon flavor to it. The mango flavor sadly did not come through nearly as well.
- The Mass Bev stall was pouring a selection from Rising Tide Brewery (Portland, ME), including a gose called Pisces that I quite liked.
- Four Phantoms (Easthampton, MA) was pouring Baroness, what they described as a “brut saison.” It drank very much like a sour — not all that surprising, the brewer told us, since saisons are also traditionally made with wild yeast. This was probably Matt’s favorite of the whole festival.
- Rhinegeist, out of Cincinnati, had an unusual selection of ciders and beers, which we sampled all of. I seem to recall the cider was Swizzle, a lemongrass and ginger cider; for beers, there was Nitro Cobbstopper (a peach cobbler ale), and a fruity IPA which I absolute cannot recall — it might have had pineapple? They were all enjoyable.
- Groennfell Meadery (Colchester, VT) was, understandably, a hit with me! I sampled them all; they were all slightly drier than I was used to, but still very easy-drinking. My favorite was a sour cherry mead, Psychopomp, which was actually from the (related) Havoc Meads — and they even have the recipe for it on the Groennfell webpage!
(Actually, the website has a ton of mead-making resources… there was a long gap in writing this while I explored their site).
- Carlson Orchards (Harvard, MA) was pouring their own hard cider as well as their Shandy Stand, which was scrumptiously lemon-y. I may need to get some of that when I go there for peach picking in September.
- 3cross Fermentation Coop (soon to be in Worcester, MA) offered Mumbaicycle, a chai-based stout, which was pretty good even though I don’t much like stouts.
- Bantam Cider (Somerville, MA) had some excellent ciders, included a hopped cider (it might have been Mighty Mammoth?) that worked out really well.
- Clown Shoes (Boston, MA) had their Coconut Sombrero, which is best described as a “non-sweet Almond Joy flavor in a stout.”
- At Newburyport Brewing‘s stall (Newburyport, MA), we tried the Maritime Lager and Plum Island Belgian White. Pretty bog standard varieties, no flavorings, but they both stood out for the amount of nutty malt flavor that came through.
Of course after that excursion in the land of all-inclusive booze, we were a biiiiit tipsy. It was also nearly dinner time, and we were in downtown Leominster, so the logical choice was to hit up Mezcal for dinner! No margaritas were had, though 😉
On Sunday morning, Matt and I hiked Wachusett Mountain (or Mount Wachusett, take your pick) with Matt in the Hat and Tegan K. (Both of whom I hadn’t seen in FOREVAAAR). The goal here was to knock “hike a mountain” off my 101 goals in 1001 days list.
Wachusett Mountain, at 2,005′, is the “highest peak in Massachusetts east of the Connecticut River,” which is a lot of qualifiers. It’s also one of those mountains that you can drive to the top of. But, most importantly, it’s pretty dang close to me, about a thirty minute drive.
The first challenge was getting there, since Apple Maps wanted to take us to some point up the summit road, rather than the visitor center where we were supposed to meet. But we did get parked ($5 day pass) and underway shortly after 10am.
While all of us are healthy adults in decent shape, none of us hike mountains all that often, so we decided not to take the steepest trail to the summit. We opted to follow the Bicentennial Trail, which circles the base of the mountain in a clockwise direction, to the Mountain House Trail, which ascends to the summit. It appeared on the map to be a less steep grade than both the Pine Hill Trail and the Loop Trail. Possibly that was deceiving, however! I am reminded that east of the Mississippi, we think switchbacks are for pussies, and that the best path to the summit is straight up the side of the mountain.
Along the route we saw red chanterelles, raspberries, chokecherry, hemp dogbane, yarrow, knotweed, and tons and tons of beeches and hemlocks. We also heard the songs of red-eyed (or possibly blue-headed) vireos, and a hermit thrush. (That I even know that is thanks to Matt in the Hat, the designated “bird guy” in our circle of friends). In the process I learned about iNaturalist, a species identification app, which I’m keen to play around with!
We reached the summit around noon, amidst a light shower of rain. Despite the weather, we lingered for a bit at the fire tower, eating some food, taking photos, and spotting various landmarks in different directions. (You can just barely make out the skyline of Boston in the distance!) There was a display about old-growth forests at the summit, which made me wish we had tried the Old Indian Trail on the north side of the mountain, which goes through the largest section of old growth forest — you guessed it — “in Massachusetts east of the Connecticut River.”
We descended via the steep Pine Hill Trail, which lands you on the Bicentennial Trail nearly at the trailhead. It’s hard to judge going in reverse, but it felt about as steep as the Mountain House Trail, so we may have gone out of way for nothing? Definitely was hard on the knees going down, though, and I could feel my calf muscles trembling when I stopped to rest.
All in all, it was a lovely trip with lovely people, and now I’ve got an itch to do hike more mountains in the area. Maybe try that ascent from the other side of Wachusett? Or Mount Watatic? In all my abundant free time, of course.
Meadwatch, update three
Remember the batch of mead that seemed not to be fermenting after three days? Well, two weeks passed with no signs of fermentation. I decided at that point to pull out a sample and measure specific gravity, which would at least tell me if fermentation was active.
So, fermentation is active. The specific gravity has decreased from 1.109 to 1.041, which is trending in the right direction. It’s not quite where it should be after two weeks, though, so it’s definitely going slowly. Obviously the fermentation never produced enough CO2 to fill the fermenter and displace the vodka in the airlock, probably because it was less than a gallon of mead in a two-gallon plastic bucket (which may or may not have had an airtight seal). Also, when I adjusted the recipe from 5 gallons to one gallon, I reduced the quantity of yeast from 2 packets to 1, which may not be helping.
Regardless, I racked it into a 1-gallon glass carboy, where active fermentation was readily apparent in the airlock. It’s still slow — one bubble every 18 seconds, as of this morning. But it’s happening, at least. This one will sit until it clears, and/or until fermentation has stopped completely and/or until I get really impatient. We shall see.
I am debating if I want to put on another quick mead, and/or try out a recipe from the Big Book of Mead Recipes. There’s an Autumn Spiced Cyser that I think would be lovely with the dark wildflower honey I got from the farmer’s market. That probably wouldn’t be ready until Autumn 2020, though, given this book is full of recipes that say things like “age for 1-3 years” or “bulk age until mead is clear enough to read through”).
This book also uses a lot of additives that I’m not super familiar with working with, like sodium metabisulfite, which is common enough in wine-making, but less common in beer, which is kind of my touchstone for this hobby. Unfortunately you can’t really buy small batches of most of these supplies, so there’s an investment aspect, too, as well as buying a scale fine-grained enough to measure out “0.38 grams of GoFerm” or whatnot.
I certainly have plenty of materials to make all manner of quick meads, thoughâ€¦ gotta do something with this half finished 3-gallon jug of orange blossom honey and these giant bags of herbs.
Alsoalso, there’s something to be said about waiting until I can make a proper 5 gallon batch of mead again. Whichâ€¦ won’t be until I have a working bathtub again — more on that in a moment.
Finally, I’ve determined never to buy brewing supplies through Amazon again, because the vast majority of the stuff I’ve gotten has been total junk. An inaccurate thermometer, an autosiphon that won’t siphon, a fermenting pail that isn’t airtight, etc.
The bathroom renovation has begun on time! Early even — the demo crew was knocking at my door at 7:45am on Monday. Here’s some pics from mid-demolition:
Demolition is now complete, and we should be hearing from the plumbers soon. So far, everything is continuing apace *crosses fingers*.
Podcast Recommendation of the Week
Hey, I can’t leave you without at least one new podcast 😉 This week I’m keen on Noble Blood, a brand-new podcast about history’s most interesting royals and nobles. The second episode was on Charles II, who is of course one of the Stuarts, those disaster royals I find so deeply fascinating. In addition to discussing how Charles II compromised his way onto the throne, it also talked about the English Civil War, Charles I (possibly my all-time-favorite disaster royal), and Montrose (possibly my all time favorite 15-minute folk song about a disaster noble).
So, basically, I’m in love with this podcast.
One thought on “Weekly Update: August 6, 2019”
Bantam does have some tasty tasties…. following the meadery with enthusiasm….
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