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This delicious farmhouse ale is named for our Jack Russell, who struck by a car, bounced back in fine tenacious Jack Russell fashion, and is brewed for those of us who knocked down, have picked up, dusted off and carried on undaunted. Golden, naturally cloudy, bottle conditioned and dry hopped for a perfectly refreshing balance of spicy malts, hops and yeast. Please enjoy our beers in good health, And look both ways when crossing the street!

If there were ever a beer that proved it’s not necessary to have 100ibus and 9% alcohol to have layers of flavor and depth I think Bam Biere is it. Ron Jeffries and his team at Jolly Pumpkin have really packed a lot of flavor and aroma into this 4.5% beer. ( I didn’t use the photobox on this shoot, I got lazy)

Jolly Pumpkin Bam Biere Batch 448/449

Appearance– A bit hazy, straw golden in color. Huge pillow white head that won’t die. Gets nice and rocky after a minute or so. Great fizzy bubbles cascading through glass. (It should be noted I used a New Belgian glass with etch marks in the bottom) Nice lacing after the beer is finished.

Aroma– Lemon and Citrus are upfront. Followed by a nice pleasing barnyard funk. In the finish a white wine, nutmeg and faint vanilla aroma. If I really searched for anything else I would say white grapes.

Taste– Again lemon and citrus first in the taste. This citric and lactic tartness along with the hop bitterness really wowed me from the first taste. Peppery and some cinnamon orange flavors come in near the end.

Overall– One thing I love about this beer is how dry it is. No sweetness which keeps me coming back for another sip. To me this beer is all about “drinkability”. I would go so far as to call this the apex of “Sour, Wild, Funky” session beers. It has enough lactic sourness , enough Brett, and enough Belgian yeast flavors to make your pallet happy while being able to enjoy multiple glasses.

One of my favorite sources for beer and brewing information is The Brewing Network. They have multiple shows that air through out the week. In 2009 they interviewed Ron about this beer for the show Can You Brew It? It’s a great listen on this beer and gives you more insight as to what goes into producing this great beer. They had awesome homebrewer Mike Mraz take on the challenge of cloning this beer. Here is the recipe based on the interview with Jolly Pumpkin, which can also be found here:

Bam Biere
Recipe Specifics
—————-
Batch Size (Gal): 6.00 Wort Size (Gal): 6.00
Total Grain (Lbs): 8.58
Anticipated OG: 1.037 Plato: 9.20
Anticipated SRM: 5.9
Anticipated IBU: 25.1
Brewhouse Efficiency: 70 %
Wort Boil Time: 60 Minutes

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
—————————————————————————–
51.0 4.38 lbs. Pilsener Belgium 1.037 2
25.5 2.19 lbs. Pale Malt(2-row) America 1.036 2
13.8 1.19 lbs. White Wheat Belgium 1.040 3
6.6 0.56 lbs. Flaked Barley America 1.032 2
2.9 0.25 lbs. Crystal 80L America 1.033 80
0.2 0.02 lbs. Black Patent Malt America 1.028 525
(black patent is .25oz)

Hops
Amount Name Form Alpha IBU Boil Time
—————————————————————————–
1.20 oz. Crystal Pellet 3.80 18.6 60 min.
0.80 oz. Crystal Pellet 3.80 6.5 30 min.
0.50 oz. Crystal Pellet 3.80 0.0 0 min.
0.25 oz. Crystal Pellet 3.80 0.0 Dry Hop
Extras
Amount Name Type Time
————————————————————————–
0.30 Oz Oak Cubes Other 14 Days
Mash Type: Single Step

Qts Water Per Lbs Grain: 1.40

Saccharification Rest Temp : 149 Time: 60
Mash-out Rest Temp : 169 Time: 10
Sparge Temp : 169 Time: 30

Notes
—–
.15 American oak and .15 French Oak
The oak cubes are boiled for 30 sec in the microwave to pull out some of the flavor and aromatics, also to soften the oak flavor. Pour off the water and add just the oak cubes. add the dry hop at
the same time.

you can dry hop with .25-.50 oz.
yeast can be from a fresh Bam Biere or

White labs wlp 550 then add Wyeast
5112 – Brettanomyces bruxellensis
5335 – Lactobacillus
5526 – Brettanomyces lambicus
to the secondary.

For this recipe I was worried about percentages so the amounts for the grain is odd feel free to round up if you like.

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