Wormholes

^^^^^^^The new Blonde straight from the filter^^^^^^^



Watch out for these things, sometimes they appear out of nowhere, suck you in and make you not update your blog for three weeks...

In case anyone has been wondering what's been going on here at Franklin's, I'll give you the lowdown. The last few weeks has seen some new beers,revisions and old "new" favorites return.

First things first I'm happy to report our new batch of Bombshell Blonde hit the taps a couple weeks ago and I'm really happy with the results. There were no big changes with this beer, only a slight modification, but the results are highly noticeable. The major change with this beer was the use of our new house yeast which I implemented a "pseudo lager" fermentation. Fermenting this beer at lower temps (mid 50s F) helps make this beer much cleaner,smoother,crisper and anymore adjectives you'd like to throw on here. The result is a beer that although technically an ale resembles a lager due to its decrease in fruity esters and cleaner,crisper finish.Its already gaining more sales then the its previous versions and the weather is just starting to warm up, look out summer!

We've also tapped a new Belgian-style Tripel named Tripel Bliss. At 9% ABV this interpretation is quite legit as it incorporates a mix of fruit esters,delicate spice, candy sugar sweetness and a touch of alcoholic warmth underneath it all. Made with primarily Belgian Pilsner malt and a large addition of sugar this beer has enough complexity to continue to develop as it ages but is highly drinkable even now at eight weeks.

Finally we've tapped our encore batch of Golden Opportunity, but who am I kidding, this beer will no doubt be making more regular appearances throughout the year as time/space allows.Enjoy it while its here, if history is any indicator, it won't make it through Maryland graduation.
Every job has its perks.

Encore for the G.O.P.

That would be Golden Opportunity of course before your mind starts wandering into places where it shouldn't be...at least not on this blog. What can I say? There was so much positive feedback from you, our loyal customers I gave this beer another go around.I mean one family approached me and told me that their mother never drinks beers, but she loved this and was asking to come back just to have more...talk about encouraging. I thought it would be popular but I under estimated its appeal and well "give them what they want". This of course makes me very hopeful for the warmer weather beers to come, including a Belgian Wit, German Hefeweizen and Belgian Saison. First things first though we'll need to drink our vegetables so help out and have a pint. Look for this beer in early April.

Championship Week

Its that time of year again, when the best of conference match ups collide head to head. This week its been Mike vs. Private IPA, Mike vs. Bombshell Blonde and Mike vs. Miami Weiss- all worthy competitors. They were all hard fought battles but I'm happy to say they all went down like the sweet little unfermented worts that they are and are currently under lock and key in the fermentation room. Look for the Miami Weiss to hit the taps sometime around March 25th-ish, I think this is one of the most interesting beers I've made in a while and will no doubt be a perfect accompaniment to the spring weather ahead.Its a Orange Blossom Honey Wheat with orange zest.If you're wondering about Orange Blossom Honey its described as "juicy" honey, sweet with hints of citrus or as I like to refer to it in technical professional brewer terms, "yummy". This past weekend was highlighted by the tapping of our Belgian Dubbel and Dry Stout, which we are serving on nitrogen through a stout faucet as well as straight CO2, so take your pick which version you like,just promise me you'll try both.

A little beer conditioning up date, kind of like the progress report you got at school, the Tripel Bliss (Belgian Tripel) and Double IPA are really starting to take shape. The Tripel finished at 9% ABV and is really started clean up nice, its very smooth on the pallet considering its warmth. The Double IPA is...how do I say...hoppy, there I said it. It finished out at 8% ABV and is slowly dropping yeast which helps bring those hops a little more forward each and every day.

Well I'm off now to a food show at Fed EX Field, I'm hoping to come across some nice specialty glassware that we can serve our high gravity and half pour Belgians in.

Big beers on the way

Its good to be back at Franklin's after a long weekend up North with family. Last week was a big brewing week here as a Belgian Tripel and a Double IPA made their way into the fermenters. So beware of big beers here in the future on Baltimore Ave, proceed with caution and sip away to your hearts content. I'm thinking the Double IPA should hit the taps in later March and the Tripel in April to help warm those bones from a record winter of snowfall.

The Winter of My Discontent

My friend Andrew brought to attention to me tonight that I might have jinxed myself.Upon arriving in Maryland back in January, I sent out this text message via my cell phone, "No snow on the ground,home sweet home." Flash forward a month and we are in the middle of yet another blizzard. Hyattsville is starting resemble Hoth and I think my Tauntaun has frozen.

Thankfully though things are warming up at Franklin's as last night the neighborhood came down to introduce themselves and try our two newest offerings,Hop Zen and Porter.From all accounts everyone seemed to enjoy the beers,myself included. There's a lot of positive energy buzzing around the pub and I'm really digging it. I think its going to offer a really great environment to be creative in and I trust I will get sincere feedback from our people.

Prior to the meet and greet last night I was able to fill a fermenter with "Please name me soon" Belgian Dubbel. It was fun to brew, so many nice toasted Belgian malts and its fun dumping sugar into 300+ gallons of boiling liquid.I tasted it today(Wednesday), and even though its only 24 hours old, its beginning to take shape quite nicely.

Stay warm and keep you beer cold.

Thanks for Noah Giebel for emailing the photo above,as its a great way to conserve energy by turning off your beer fridge and allowing nature to be your walk-in cooler.

Golden Opportunity

Belgian season has begun. Our first Belgian-style of the year is in the fermenter as of this afternoon, Golden Opportunity should come in at about 6.5% and hit the taps in three weeks time. This beer has many distinctive firsts for me here at Franklin's, but the most interesting one is that it was the first beer that I got to use my new grain hopper on. Previously mashing in required two people, one in the cellar pouring no more than one 55 pound bag at a time of malted barley into the hopper which dropped into the mill and was then sent two stories up to the brew house and one at the mash tun controlling temperature and water flow. Now thanks to Papa Franklin and the boys over at Metal Fab Inc. who built us a stainless hopper that holds 1000+ pounds of grain,I can pour the malt in the night before and be ready to mill in the morning without the need for additional help. Here are some pictures of what she looked like on arrival and after being set up in place.

Another Wort Bites The Dust

Another day, another batch knocked into a fermenter. Today it was our Sierra Madre,which will not be ready in time for when our current batch runs out, but sometimes that's just how the barley kernel crumbles. On a happier note our Belgian yeast shipment arrives tomorrow (Wednesday) and I'm excited to say I'll be brewing a string of Belgian styles in the upcoming month or so. Tentative names include Golden Opportunity(6.5%),Dubbel(7%),Tripel Bliss (8-9%) and an unnamed Belgian Strong Dark Ale (10-11%).Maybe you have an idea for a name,email it to me and if we use it you'll win....something.