New Old Lompoc Fermenting Away!
New Old Lompoc Fermenting Away
By Abram Goldman-Armstrong
The holidays have passed, and with them many of the malty seasonal beers with which they were toasted.
At the New Old Lompoc’s pair of breweries, however, the fermenters are brimming with seasonal offerings. There are several on tap, and more on the way.
Bombshell Blonde, a “blonde stout,” is among the current seasonals. It is the first in the “adjunct series,” according to Fifth Quadrant brewer Derek Clark. Adjuncts are grains or sugars, which brewers sometimes use in place of a portion of the malt.
Bombshell is brewed to a stout recipe without the dark grains that give stouts their coffeelike bitterness and color. It uses oats, which give it a dry hay sensation on the palate and a quenchingly dry finish. 1060 EZ, which is released on April 15 each year in celebration of Tax Day, is a pre-Prohibition American lager brewed with corn, and Lompeizer, a light lager brewed with rice like a certain well-known beer often advertised by frogs, is brewed for the summer months.
Before the cessation of the rains and the patio-packing days of summer, though, the Lompoc empire will release 69, a Munich-style dunkel or dark lager, and Dagda Irish Ale.
Until the Fifth Quadrant brewery opened last year, the New Old Lompoc was so squeezed for tank space that it was unable to produce many seasonals, according to Clark.
“The Munich-style lager will be our third lager since the Fifth Quadrant brewery opened,” he says.
Lager yeast, which ferments more slowly than ale yeast, at cool temperatures, is often the bane of pub brewers trying to keep up with the demands of their customers. With the additional tank space provided by a second brewery, the New Old Lompoc is able to dedicate the time in the tank lagers need to ferment and condition.
On a foggy evening in late January, Clark had created his own fog in the Fifth Quadrant brewery, on the day’s second batch of Dagda Irish Ale. Named after the “good god” of the Celts, who was skilled in all arts, this Irish ale has been brewed for Paddy’s Day at the Lompoc for the past three years.
The Dagda helped drive the tyrannical Fomorians from Ireland, under whose reign poets complained that their “knives were not greased, and their breaths did not smell of ale,” after leaving the king’s palace. In an ironic twist, the Dagda-worshipping druids were the very “snakes,” which the ex-slave and sheepherder St. Patrick drove from Ireland while spreading the Christian faith he had picked up in Roman-occupied England.
The New Old Lompoc uses a small portion of black malt and a four-hour boil to give its Dagda a ruddy color and a body sturdy enough to withstand any well-meaning evangelists.
By Abram Goldman-Armstrong
The holidays have passed, and with them many of the malty seasonal beers with which they were toasted.
At the New Old Lompoc’s pair of breweries, however, the fermenters are brimming with seasonal offerings. There are several on tap, and more on the way.
Bombshell Blonde, a “blonde stout,” is among the current seasonals. It is the first in the “adjunct series,” according to Fifth Quadrant brewer Derek Clark. Adjuncts are grains or sugars, which brewers sometimes use in place of a portion of the malt.
Bombshell is brewed to a stout recipe without the dark grains that give stouts their coffeelike bitterness and color. It uses oats, which give it a dry hay sensation on the palate and a quenchingly dry finish. 1060 EZ, which is released on April 15 each year in celebration of Tax Day, is a pre-Prohibition American lager brewed with corn, and Lompeizer, a light lager brewed with rice like a certain well-known beer often advertised by frogs, is brewed for the summer months.
Before the cessation of the rains and the patio-packing days of summer, though, the Lompoc empire will release 69, a Munich-style dunkel or dark lager, and Dagda Irish Ale.
Until the Fifth Quadrant brewery opened last year, the New Old Lompoc was so squeezed for tank space that it was unable to produce many seasonals, according to Clark.
“The Munich-style lager will be our third lager since the Fifth Quadrant brewery opened,” he says.
Lager yeast, which ferments more slowly than ale yeast, at cool temperatures, is often the bane of pub brewers trying to keep up with the demands of their customers. With the additional tank space provided by a second brewery, the New Old Lompoc is able to dedicate the time in the tank lagers need to ferment and condition.
On a foggy evening in late January, Clark had created his own fog in the Fifth Quadrant brewery, on the day’s second batch of Dagda Irish Ale. Named after the “good god” of the Celts, who was skilled in all arts, this Irish ale has been brewed for Paddy’s Day at the Lompoc for the past three years.
The Dagda helped drive the tyrannical Fomorians from Ireland, under whose reign poets complained that their “knives were not greased, and their breaths did not smell of ale,” after leaving the king’s palace. In an ironic twist, the Dagda-worshipping druids were the very “snakes,” which the ex-slave and sheepherder St. Patrick drove from Ireland while spreading the Christian faith he had picked up in Roman-occupied England.
The New Old Lompoc uses a small portion of black malt and a four-hour boil to give its Dagda a ruddy color and a body sturdy enough to withstand any well-meaning evangelists.
BEER NEWS
LOCAL BREW TAKES 3RD PLACE AT BARLEY WINE FESTIVAL
The Toronado Barley Wine Festival 2007 kicked off in San Francisco on February 17th and ran through the 24th. The event featured over 30 varieties of barley wine and the crowd was packed to the rafters. Local favorite, Hair of the Dog, tied for 3rd place with their Doggie Claws brew. The winners: 1st place – Big Nugget, Alaskan Brewing; 2nd place – The Angel’s Share, Lost Abbey; 3rd place (tie) – Doggie Claws, Hair of the Dog and X (Anniversary Barley Wine), Uinta Brewing.
BARLEY WINE TASTINGTo join in the fun of the annual Barley Wine and Big Beer Tasting, stop by the Hawthorne Lucky Lab on March 2 & 3. 915 SE Hawthorne Blvd. Portland, OR 97214, (503) 236-3555.
LOCAL BREW TAKES 3RD PLACE AT BARLEY WINE FESTIVAL
The Toronado Barley Wine Festival 2007 kicked off in San Francisco on February 17th and ran through the 24th. The event featured over 30 varieties of barley wine and the crowd was packed to the rafters. Local favorite, Hair of the Dog, tied for 3rd place with their Doggie Claws brew. The winners: 1st place – Big Nugget, Alaskan Brewing; 2nd place – The Angel’s Share, Lost Abbey; 3rd place (tie) – Doggie Claws, Hair of the Dog and X (Anniversary Barley Wine), Uinta Brewing.
BARLEY WINE TASTINGTo join in the fun of the annual Barley Wine and Big Beer Tasting, stop by the Hawthorne Lucky Lab on March 2 & 3. 915 SE Hawthorne Blvd. Portland, OR 97214, (503) 236-3555.
FEATURED 6-PACK OF THE WEEK… Sponsored by 
A weekly listing of 6 new and interesting brews available around town.
This week’s selection comes to us from Eisenbahn Brewing Company in Blumenau, Brazil.
1) Defumada - Smoked Lager
2) Escura – Brazilian Dark Lager
3) Vigorosa - Unfiltered Wheat Double Bock (aka Wiezenbock)
4) Dourada - Brazilian Golden Ale
5) South American - Pale Ale
6) LUST – Champagne-style brewed
The beers featured in the 6-pack of the week are available at Belmont Station (4500 S.E. Stark St.Portland, Oregon, 97215, 503-232-8538, http://www.belmont-station.com/) and other fine local retailers.
A weekly listing of 6 new and interesting brews available around town.
This week’s selection comes to us from Eisenbahn Brewing Company in Blumenau, Brazil.
1) Defumada - Smoked Lager
2) Escura – Brazilian Dark Lager
3) Vigorosa - Unfiltered Wheat Double Bock (aka Wiezenbock)
4) Dourada - Brazilian Golden Ale
5) South American - Pale Ale
6) LUST – Champagne-style brewed
The beers featured in the 6-pack of the week are available at Belmont Station (4500 S.E. Stark St.Portland, Oregon, 97215, 503-232-8538, http://www.belmont-station.com/) and other fine local retailers.
posted by PDXBeer at 1:22 AM
1 Comments:
For the bloggers; boycott McMenamins (Edgefield). Go to Lucky Lab Pub instead.
Today at 3:00 p.m. we brought our lab to McMenamins, we were told to put the dog in the car. Yes, car. Now today’s high in Portland was 91 degrees. I told them, “No, not in this weather.” So I walked to the parking lot, and sat with my dog in the shade until my relatives got some food to go. About 20 minutes later, a woman employee walks by and tells me, “There are no dogs allowed here.” We told her we’re just waiting in the shade not even close to a walkway, etc…
So, when our family just spent $100 on food we drove off only to see a dog in a car in the parking lot, unattended. So I ask McMenamins lovers out there, “Why patron this business when they are telling people to put their dogs in their car!
Outrageous. The Human Society should investigate such matters.
Marco
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