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.

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.

Genesis

Out of the dark and into the light with tears of joy. That was what I was feeling a few weeks ago when it finally sank in that I was moving south to Maryland to take on the new challenge of brewing at Franklin's Restaurant, Brewery and General Store. I'm happy to say now on January 23 2010( three weeks into the job)that the 16+ hour car ride without a radio,dining at rest stops on the Jersey Pike and a six hour interview with Mike "Papa" Franklin have been all been worth it and that feeling still resonates.

So with that said, onto the beer. The brewery itself despite its quirks is in good working order. There's a few odds and ends that need some touch up but overall its a setup that will produce good beer. Speaking of beer,I'm happy to announce that my first two batches, an American Strong Ale and a Porter are in the fermenter as we speak. Franklin's is planning a "Meet the Brewer Night" on February 9th at 6:30p.m. where we will debut these two new beers. I'm looking forward to meeting all the regulars and newbies.

Peace,Love,Beer-Mike Roy