Just wanted to let you know that I will be teaching my first beginner class at Brooklyn Homebrew on October 5th. This will be the first of many classes that I plan to do every month, eventually incorporating an advanced all-grain class once we get the details ironed out. So if you or someone you know wants to get started, sign up on the website.
On a somewhat related note, I’m going against the Oktoberfest trend and brewing a Kölsch today, mostly because I’m not the biggest fan of Oktoberfest lagers. It’s a simple grain bill of 95% Castle Belgian Pils and 5% German Vienna malt and hopped with crystal. I plan on letting it lager for a month or two to get it nice and clear. I’ve used the Wyeast 2565 Kölsch yeast before in an American cream ale and I was really into the subtle fruity peach note in the finish. I’m excited about doing a delicate light beer because you can’t hide off flavors behind hops like an IPA so your brewing technique and sanitation are much more important to the final beer.
Who am I kidding the real reason I want to brew a Kölsch is because the totally awesome glass it’s served in is called a “stange” and you can get them served in these sweet holders at bars.