What Does Your Favorite Beer Style Say About You?

You can learn a lot about someone from the type of beer they drink (is the way that most of these articles start). So what does your favorite beer style say about you?

IPAs and Double IPAs

You like IPAs. And maybe Double IPAs. Possibly even the occasional Session IPA.

Pale Ales

You like pale ales.

Stouts or Porters

You like stouts. Or maybe porters. Or maybe both!

Sour Beers

You like sour beers. Or you’re trying to stay up with the trends, but since I don’t know you I’ll assume you just like sour beers.


You like hefeweizens. You might also like fruit in your beer, but you might not. You should eat it anyway though, because you’re probably not getting enough Vitamin C.

Some other type of beer not listed here.

Look, man, I don’t care what you drink. In fact, I don’t even judge you for what you drink (unless it’s Heineken, because fuck that shit). And really this post has no reason to exist, much like it’s several billion click-baity predecessors. Instead of reading crap like this, maybe – I don’t know – go have a brown ale, or a bock, or an Oktoberfest, or an amber ale, or shit even…

Macro-Brewed Light Lager

You don’t give a fuck, and I respect that.

Clear Wort, Full Kegs, Can’t Lose

Right now I’m in the midst of a beer-centric couple of months. This upcoming Thursday is the New England Homebrew Jamboree, which I may have mentioned before, and as such, I have a bunch of full kegs and fermenters at the “brewery.” I figured since I have the long weekend, and no plans/space to brew for a while, it would be a good time to drop an update.

What’s Kegged

Right now I have about a keg and a quarter of the homebrew club’s Barrel-Aged Robust Porter w/Maker’s Mark. One keg I’ve been slowly drinking down myself, and the other is full and heading to the Jamboree on Thurday. The BARP is a really interesting beer. It looks like a standard porter – opaque black with a dark tan/brown head – but the smell and taste let you know something is different. The Maker’s Mark doesn’t come through very much, but there is a distinct sour note that melds well with robust porter’s natural roastiness and sweetness. It’s also deceptively drinkable at over 9% ABV. This was definitely a winner.

Ah, my pride and joy: Symphony of Decay, maple pumpkin ale. Truth be told, this year’s version is different from the previous iterations due largely to missed targets on brew day. I’m still getting used to my new-ish equipment, and brewing on a day with 100% humidity probably through off the boil-off calculations. This is all to say I missed my target gravity by 0.015 (which is a lot for the uninitiated). Some of that has to do with the extra wort leftover, and some from mashing in about 4*F higher than target. Thankfully the wonderful San Diego Superyeast attenuated the beer below my target final gravity, ending with a 5% ABV beer. Much more sessionable than the standard 7.2%. So how did it turn out? Well, it’s not the champion it was last year. There’s a strong aroma of pumpkin spice (nutmeg, ginger, cinnamon) and just a hint of biscuit as well. It looks a little… dirtier than I was amazing for, but the amount of pumpkin that goes into this beer is probably to blame for that despite a Whirlfloc addition and some cold crashing with gelatin. It is a nice dark orange color, though. My big qualm is in the flavor. It tastes unripened for lack of a better descriptor. There’s a kind of green apple sweetness to it that seems out of place. It’s not too strong, but it does take away from the pumpkin flavor and base amber style. It’s not cloyingly sweet, so maybe this is something that will gradually age out of it. It becomes less noticeable as the beer warms, but something definitely went off the mark here. Not a drain pour or even a bad beer,  but SoD has a reputation to uphold and I don’t think this beer is a contender for the crown this year.

Lastly, there’s my  latest pet project: The Hustler, New England style IPA. The last batch I brought to a homebrew event – Beans and Brew – and it was well-received. It was close to what I had set out to brew, but didn’t quite have the bitter punch I was hoping for. It was suggested that I start screwing around with my water treatment, but I wasn’t quite ready to take that on for this batch. This beer finished under my target gravity, but part of that was due to my forgetfulness (I neglected to add Turbinado sugar until after the boil/cooling). It doesn’t account for the entirety of the difference, but it makes up for a lot of it (again this was another humid brew day, I’m not good at calculating my losses, etc.). Again, my yeast worked overtime and attenuated the beer past target resulting in a 6.2% beer (target: 7.3%). Anyways, it came out GREAT. You could snort cocaine, and the smell of this beer would still be the best thing going up your nose. Mango, papaya, fruit juice, oranges, fucking probably a ton of those tropical fruits that I’ve never heard of before, too. The flavor follows along the same notes as well with a very mellow bitterness. I’m starting to really believe that the Conan yeast strain eats away at perceived bitterness. I increased the IBUs to a (theoretical) 148 from 86, and it still doesn’t taste quite bitter enough to me. But it’s still a pretty wonderful IPA nonetheless.

What’s Fermenting

The (infamous) Matt Brown Marzen(/Oktoberfest)  is into its second week of lagering. I expect it to be ready when I return from the Great American Beer Fest at the end of this month. My initial taste of it, prior to fermenting had it more bitter than I remember, but I’m hoping the long lagering period (31-32 days) will let that mellow out a bit.

My latest (and possibly craziest) recipe went into the fermenter on Friday: the Headless Horseman, pumpkin milk stout. There’s a few pumpkin milk stout recipes out there, but I wan’t to try something a little different. I removed the traditional highly-kilned grains from the malt bill to keep the beer’s orange color, and replaced the base 2-row malt with Maris Otter to balance out the sweetness with a little biscuity breadiness. I have no idea what to expect from this beer, but I may try to put it on nitro. If it’s a winner, it’ll be my likely entry into the Mash Holes Pumpkin Beer Competition in October. If not, well I’ve still got the Pumpkin Pie Porter up my sleeve.


So that’s it for updates for now, I’ll see you on the other side of the Jamboree, survival permitting.

It’s JAMBO Season

Holy fucking shit. It’s the most wonderful time of the year, kids. That’s right, it’s JAMBO season!

WTF is JAMBO Season?

So, my homebrew club – Metro South Homebrew League a.k.a. MASH HOLES – has officially been in existence for a little over two years. Our biggest participatory event of our inaugural year was the New England Homebrew Jamboree in Tamworth, NH. In the grand scheme of things, the NE Jamboree (or “Jambo”) is pretty small potatoes; it is a gathering of homebrew clubs from around New England for a weekend of camping/debauchery. It is also a shit-ton of fun. The MASH HOLES made a bit of a name for ourselves last year – as MASH HOLES are wont to do – and this year we’re rolling twice as deep, with plans to drink twice as much and party twice as hard (sanity permitting).

Cool story, bro. Why should I care?

A fine question, assuming I cared about you, part of my psyche asking these questions. This – like 99.9% of this blog – is about me. I am ungodly excited for this year’s Jambo, and have been brewing up a storm in antici…pation.


Today, I started kegging the only three time (three time, three time) brewed beer here at Anti-Hero Brewing: Symphony of Decay. And while I have my reservations about the 2015 vintage after an initial tasting, only time will tell how it stands up against its predecessors. SoD will be making the trip up to the Jambo, along with its personal tap handle, created from the club’s annual Pumpkin trophy:


Symphony will be joining the well-received Hustler (NE-style IPA) at Jambo, as well as the club barrel-aged robust porter with Maker’s Mark. So I’ll be rolling three kegs deep. If you’re in the New Hampshire/New England area, and are interested in attending here’s the Jambo website. I’ll be the guy with the douchey undercut at the MASH HOLES tent, making fun of people and (if history serves) accidentally cutting myself with a Leatherman and taking 11am naps.

Beyond Thunderdome Jambo

But the hits just keep on coming, Internet friends. This week and next, I’m planning to fit in two more brew sessions. Odds are both of them will be pumpkin-based beers. Right now I’m debating the styles; my Pumpkin Pie Porter (P3) is most likely going to one of them and the other will either be my planned Pumpkin Saison or a recipe I just came up with yesterday: a Pumpkin Milk Stout. I’m leaning towards the milk stout at the moment because I think there’s a lot of potential for something unique there. I’m also debating adding vanilla bean to it to round out the flavor, but we’ll see.

The next brew day is scheduled for Thursday or Friday of this week, so I’ll probably be making up my mind shortly.

Other News

I almost forgot to mention that I purchased another chest freezer/fermentation chamber this week. I’ll soon be able to have four simultaneous fermentations, which will let me continuously churn out new brews. I’m excited.


Anywho, that’s my updates for this week. If you’ve got an opinion of pumpkin saison vs. pumpkin milk stout, feel free to leave a comment. Also – as always – if there’s something you’d like me write about, feel free to mention that as well.


Pumpkin Brew Day and Shut Up About Seasonal Creep

If you know one thing about me, it’s probably that my blog posts are absolutely riddled with typos. But if you know two things about me, the second is probably that I’m an unabashed fan of pumpkin beers. And though I was largely underwhelmed by last year’s commercial offerings, I have always enjoyed brewing my own pumpkin beers. Last year was the first time I brewed two pumpkin beers (my signature pumpkin ale, Symphony of Decay, and a new recipe, Pumpkin Pie Porter), and this year figures to be the first year that I brew three – count ’em – THREE pumpkin beers. The new addition will likely be a pumpkin saison, both thanks to the success of the saison I made over the winter and the shocking deliciousness of Troegs’ Master of Pumpkins.

This afternoon, I knocked one of those brew days out by making Symphony of Decay. It was unbearably hot just south of Boston today, with highs in the 90’s and a humidity rating of “Satan’s sweaty taint.” Nevertheless, we here at Anti-Hero Brewing persevered, totally missed our numbers, and managed a sunburn along the way. Basically, an unqualified success like all brew days that don’t end in fatal injuries.

Though the combination of brewing a pumpkin ale in the oppressive heat, and reading some posts on the Book O’ Faces got me thinking about the commercial pumpkin beers that are on their way/already here. Yes, now is the time for pumpkin beers to start appearing and for members of Craft Beer Movement to start bemoaning seasonal creep. To these people I have one very simple thing to say:

Shut. The. Fuck. Up.

This comes not from a defensive position as someone who enjoys pumpkin beers – I won’t even start purchasing or drinking them until the end of this month at the earliest – or even a place of anger at those snobs that turn up their nose at pumpkin beer as if it is somehow inferior to more haughty styles. No, my cursing and demands for silence comes from a place of utter frustration at the hive-mind and idiocy of those loud-mouth pumpkin-pundits who think that 1. they have any real ability to affect change and 2. that things you be changed because they want to be. This, ladies and gentlemen, is what the textbooks would refer to as “entitlement.”

I have to make the assumption that any brewery with a working knowledge of arithmetic and access to a spreadsheet can crank out the rudimentary analysis to determine how to make the most bank from their brews. Pumpkin beers – like IPAs – are an undoubtedly popular “style” and frankly no one gives a shit if you’re “over them.” The reason for seasonal creep is a basic Capitalist calculation: a brewery will make more money putting out pumpkin beers in August, because people – despite what keyboard warriors may write – will fucking buy them in August. Not only that, but they will buy them in higher quantities than whatever summer varietal or other beer they are (nebulously) “sacrificing” to put it out. The same goes for draft lines. If a beer doesn’t think it will make money on a pumpkin beer in August, it’ll sit on the keg. At least any smart bar manager would.

So what’s the problem? The “problem” is that people like summer. Not summer beers, mind you, but summer itself. They don’t even actually like summer itself so much as the concept of summer. People bitch about the heat constantly (I did it twice already in this one post), even in places like Boston (hi!) where the snow just finished melting last month. People don’t like seeing the bright orange bottles on beer shelves because it signals to them that summer is ending. As if this hasn’t happen every previous year of their existence, and as if the summer’s actual length is affected by the arrival of Jack O’Lantern-themed bottles. The appearance of pumpkin beer – essentially – gives them a sad.

Shut the fuck up, you whiny entitled gnat.

I, as a logical human being with functional brain cells, don’t think that people’s livelihoods should be beholden to the whims of my mood based on packaging I see at the packie. You don’t like pumpkin beer? Tough shit. I don’t like Donald Trump, but complaining about him isn’t going to make him go away or make him act like any less of sentient human feces in a ginger toupee. So, basically, grow up. Or if you really have a candle up your ass about this, continue to vote with your dollar. Just stop polluting my breathing space with your noxious and obnoxious hot air.

Another Hustle, New England IPAs, and Lots of Events

I last posted about The Hustler, my attempt at a New England-style IPA. What is a “New England-style IPA?” Depends on who you talk to, and what year you’re having that discussion. In 2013, Harpoon tried to rebrand their flagship IPA as a “New England IPA.” Unfortunately for Harpoon, the Craft Beer Boom launched several new breweries in New England and a new-ish twist on the classic India Pale Ale emerged. Harpoon’s (excellent) malt-forward IPA, however, doesn’t fall in line with these new brews.

The NE IPA has no official definition, but since we’re on my blog, you’re getting my definition. The NE IPA trend probably started with The Alchemist’s Heady Topper, a phenomenal IPA from Vermont that sacrifices clarity for a fuller body, massive tropical fruit aroma, and strong but pleasant bitterness. Heady sets the bar for this style, but there are plenty of competitors that have emerged in the past few years:

  • New England Brewing Co’s Ghandi Bot (which is being renamed) is almost as sought-after and has similar descriptors to Heady.
  • Out in Western Massachusett’s, Tree House has released several NE IPAs: Julius, Green, and Sap. All amazing.
  • In Boston, Trillium has been releasing small batch IPAs that fall into this category, and their Fort Point Pale Ale is certainly a close cousin to the style.
  • Lawson’s Finest Liquids in Vermont has long had its Double Sunshine and recently released its Sip of Sunshine.
  • And then, of course, there’s Hill Farmstead.

When I brew The Hustler, here’s the characteristics I’m shooting for:

  • Appearance: hazy, near opaque, with a bright orange color and fluffy white head
  • Aroma: BIG hop aroma, specifically pine, peaches, apricot, tropical fruit, and floral notes
  • Mouthfeel: smoother and fuller than your average IPA with a dry-ish finish
  • Flavor: lots of hop character, smooth bitterness, lots of fruit notes with none of the medicinal sweetness that comes with a lot of DIPAs (or older IPAs).

The first go-around with The Hustler was a success, but could’ve gone with some minor improvements. The appearance was spot-on, and the aroma was great but could’ve been a little more potent. The mouthfeel was exactly what I was looking for in this style, but the flavor could’ve used a bit more bitterness. The solution: MOAR HOPS. I’ve brewed a few times with the Conan yeast strain used in Heady Topper, and I’ve found that this yeast strain tends mute the hop character that comes through in the beer. It throws its own wonderful esters and provides that great rounded mouthfeel, so I opted for it again this past Monday when rebrewing this beer. I increased my hop additions across the board, so we’ll see how that all turns out.

One minor issue with Monday’s brew: I forgot the Turbinado sugar. My plan is to boil, cool, and add the sugar tomorrow during active fermentation which will hopefully help dry out the finish of the beer a bit.

Beer Events

This Friday (the day before my birthday!) is Mama Said Hop You Out at a liquor store, not too far from my home. I’ve been to this event the past few years, and it’s a great chance to get some Hill Farmstead, Tree House, and other hard-to-find IPAs for only $30. This event is put on by Gordon’s Fine Wines in Waltham, MA. They do a few events like this each year, including a sour beer event and a dark beer event. The attendance on these events is usually less than 100 people and the beers are all – generally – amazing. These are some of my favorite events due to the intent nature, cheap price, and great finds. I realize I’m blowing up my spot by posting about these events, but if you’re in MA you should try to get to one.

September 10-12 is another of my favorite annual events: The New England Homebrewer’s Jamboree. My club, the Metro South Homebrew League (aka MASH HOLES), went to our first “Jambo” last year. It was an absolute blast. One of our guys took home the prize for best amber beer (the categories are broken down to light, amber, and dark). We’re hoping to not only snag a few more awards this year, but hopefully place in the People Choice Award for best club. We only brought about 10 people last year, and this year it looks like our group will double in size. It’s going to be a shitshow, and I couldn’t be more excited.

Last but not least: I’m going to the Great American Beer Festival this year! GABF is THE beer event, and I am pumped to have a chance to attend. I’ll be going to the American Homebrewer’s Association (AHA) session on Saturday with my younger brother, who happens to live in Boulder and will be putting me up for the week. The winners for each category are announced before the AHA Session, so we’ll have a brief period of time to create a plan of attack. Not to mention a week in Denver/Boulder. September is going to be an awesome month.

Final Notes

Holy shit, my hops are blowing up this year.


This photo is about a month-and-a-half old, so they’ve actually gone a little more crazy since these were taken. Not sure how much Willamette I’m going to get out of this year’s harvest, but I’m excited to use them in some of my darker beers (Willamette is my go-to hop for stouts and porters). This will be my first year of actually harvesting and using these hops. I had a decent amount last year, but I decided the amount wasn’t forth the effort to dry and use them. Excited to see how these turn out.

Pumpkin beers are coming! I’m a huge fan of pumpkin beers, and have developed two pumpkin-based homebrew recipes. They are two of my better recipes and I intend on brewing both the Symphony of Decay and Pumpkin Pie Porter this year, as well as a third pumpkin recipe. The third will probably be a pumpkin saison (tentatively titled: Saisonal Creep).

I’m a Hustler, Baby… (new IPA on the way)

As we speak – well as I type and you read – I have somewhere between 4 and 5 gallons of a new IPA recipe dry-hopping in my basement. This new IPA – The Hustler – uses only two hop varieties (Chinook and Centennial) and features the (in)famous Conan yeast strain that is used in Heady Topper

I’ve talked about it before, but the IPAs I’ve brewed have been – for the most part – a huge disappointment for me. Maybe it’s because there are so many excellent commercial examples that even a “good” homebrew seems lackluster, maybe it’s just lack of practice, or lack of experience with different hop varieties. I don’t know. I do still love IPAs despite their ubiquity (and slipping quality), and I’d really love to craft one of my own that I can enjoy.

That’s all to say I have high hopes for this beer. It should be ready to keg by Thursday and ready to drink by Sunday.

Women Hate Beer; Sexism in Craft Beer

Last time I went off ranting and raving, I actually (and accidentally) got noticed for it. So in the interest in learning from my mistakes I want to state up front that:

  1. I am a white, heterosexual, cis-gender male
  2. I was not in attendance at the Craft Brewers’ Conference (CBC) in Portand, OR
  3. I am really, really tired of having this discussion, bros

I follow a lot of beer nerds, geeks, dweebs, and various other beer-related non-norms on the Twitter. One of them, Carla Jean Lauter aka The Beer Babe*, tweeted this into my feed on Friday Night:


The hullabullow, which you can read a balanced take on here, involves craft breweries holding their events for CBC at strip clubs in the Portland area. On its face, this is obvious sexism at its most tone-deaf and basic. But… There’s a bit of nuance when you realize, holy shit Portland has a ton of strip clubs. Here in Puritan-founded Massachusetts, our favorite strip club is located in Rhode Island, so I’ll be forgiving and say that there is an aspect of cultural difference that may account for these events. And naturally Portlandians pride themselves on their craft beer almost as much as their fixies and ironic facial hair, so I don’t doubt that Portland’s strip clubs boast a more impressive beer selection than that BYOB joint we took Tim for his bachelor party.

There’s your argument that “this is not a big deal.”

Counter-argument: this is an industry business conference, not my shithead friend’s bachelor party in seedy-as-fuck Atlantic City. Look, I have no intention on getting on a high – or even medium-sized – horse about strip clubs and what they say about us as a society. I am much a feminist as Craig Grebeck was a professional baseball player (i.e. sure, I guess so, if you use the simplest, most basic, and loosest definition, then fine), so I don’t intended to make this about a larger societal issue.** But the Craft Beer Industry doesn’t exactly have a great track record with women. From off-color beer names and labels, to a general boys’ club culture and mentality, to the fact that just about every woman in the industry I’ve talked or read has stories like these… it’s just not a good look for Craft Beer Bros.

But no matter where you stand on the socio-political spectrum, even the most staunch “beer as art” pundits recognize that beer is also business. And if you don’t make the green, you don’t make the beer. So in an industry that has a clear, and public, perception issue with the way it does (or doesn’t) make itself more inclusive to women… why host your events in a venue where they get naked for money?

Hey, I like boobs as much as the next guy. And – as an Internet blogger – I hope to see some in person one day, but even I hear about these events and think “Well, that’s a pretty damn stupid business decision.” Do I think it was malicously-intended? Probably not, but you have to question whether or not you’d want to invest in a company – as an investor or a consumer – that is that ignorantly tone deaf. And it probably made a good number of the conference attendees (male and female) uncomfortable (good being described as “above 0” because this is – again – a FUCKING BUSINESS CONVENTION). Lack of malicious intent is not a money-making business model, and paints the breweries, the Brewers Association, the conference, and their supporters in a bad light (probably a shade of red, with some strobe effects, and Warrant’s “Cherry Pie” playing in the background).

Beer is for people. It doesn’t care what bits you have between your legs. It doesn’t care what color your skin is. It doesn’t care what language you speak or where your parents came from. Beer’s pretty fucking understanding that way (unless you’ve got Celiac’s. Then sorry. Beer’s not perfect). So I simply beseech everyone who makes beer their business, hobby, or passion… stop fucking it up for the rest of us with your bullshit. As Big Vin said to me once: “Vinny, life’s hard enough. Don’t make it harder by being a moron.”


* With all due respect to Carla, a moratorium forever on calling yourself “The _____ Babe.” There is one Babe, his name was Ruth, and I say that as a Red Sox fan. So please stop, or I’m going to start referring to myself as The Homebrew Stud, and no one wants that.
** I actually looked up Craig Grebeck’s career numbers and either I’m more of a feminist than I thought, or I owe Craig an apology.