Third Street Aleworks Takes Two Golds at World Beer Cup

Incredible collaboration and competition at the 12th Annual Brewers Association

Kudos to Third Street Aleworks of Santa Rosa, CA. for garnering two gold medals at the 2012 Brewers Association World Beer Cup.

Third Street topped 32 other entries to grab the Gold in Category 67 (Classic English-Style Pale Ale) for their Annadel Pale Ale. And, they beat 29 other breweries to get the gold in Category 83 (Classic Irish-Style Dry Stout) with their Blarney Sisters Dry Irish Stout.

Firestone Walker Brewing Company of Paso Robles, CA. whooped 82 other entries to take first and second for the American-Style Pale Ales category with their Pale 31 and Mission Street Pale.

According to the media release from the Brewers Association, “The ninth bi-annual competition boasted the strongest field of entrants on record, with 799 breweries from 54 countries and 45 U.S. states entering 3,921 beers in 95 beer style categories.”

A detailed analysis of the entries and awards can be found in the 2012 World Beer Cup Fact Sheet (PDF).

This week on Brew Disasters: “Oh Well, What the Hell?” Pale Ale

It looks okay...

No doubt you’re not wondering what we here at Flog This Dead (Mule) Brewery decided to do with the “Oh Well, What The Hell?pale ale after detecting  soapy and buttery tastes. The soapy flavor could be the result of the breakdown of the fatty acids that in the trub at the bottom of the fermenter (though ten days hardly seems too long to leave trub in the bottom) or a by-product of some yeasts. Butter flavors can result from diacetyl.

Given these imperfections, would we bottle or would we throw the whole batch down the drain?

Well, we here out Flog This Dead (Mule) Brewery looked at our flavor profiles and realized we have no flavor profiles. We wondered if our degrees Plato were met, and we had no idea what that meant. Finally, we checked our standards, and realized we had none, well, maybe not none, but extremely low.

So, since we have incredibly low standards (after all, we answer to no one but ourselves) we went ahead and bottled, and hoping to mask the dish soap flavor, we used honey for the bottle conditioning fermentation.

Once again we used the Beer Recipator’s Carbonation site to come up with the proper amount of sugar for the style of beer brewed. The style was  American pale ale.  American pale ales should have a volume of CO2 of 2.2-2.8. We split the middle and  went with 2.5. They recommended 4.53 ounces (128 g) of honey. We found a website that would convert weight of honey to volume of honey and the amount  calculated out to 3 fluid ounces. We siphoned the carboy into a priming bucket, added the 3 oz of honey, and bottled the stuff.

It has 5.5% ABV and and calculates out to 43 IBU.

Now, with only moments to go before we have to serve this beer–which we have renamed after some dead guy and claimed that it’s based on a 1200 year-old recipe–at the [insert big time beer event here], we hope the honey will fool people into thinking the stuff tastes okay.

[Smiles and opens doors while carrying boxes filled with bottles of beer named after some dead guy and claiming that it’s based on a 1200 year-old recipe]