Bottoms Up

Beer and wine in the Bay Area and beyond

Toronado’s Warrior Hop Fest Wednesday

By William Brand
Tuesday, August 23rd, 2005 at 12:01 am in Uncategorized.

I’m posting this tonight in haste. If you didn’t make it to the “Breast Fest,” the breast cancer benefit at Marin Brewing in Larkspur, CA a few weeks ago, here’s your chance to taste the special India Pale Ales brewed using only Warrior hops by six Bay Area brewers for that festival.

David Keene, proprietor of the Toronado, 547 Haight St., San Francisco, will have all six beers on tap Wednesday, Aug. 24, 2005, beginning a 6 p.m.

It’s a real challenge. Warrior is a new, high alpha hop, apparently with a decent aroma. But it’s more often used as a bittering hop.

Here’s David’s e-mail:

WARRIOR HOP EXPERIMENT NIGHT, six breweries, five different base malts,one hop.

Six breweries decided to try an experiment. What would happen if each brewery were to use their own malt, yeast and water and set up guidelines to follow but use only one hop? This is the result
of the “WARRIOR HOP EXPERIMENT.”

Guidelines
93% 2-row Malt, 4% Munich Malt, 3% Crystal 45 Malt, 60 IBU’s, Original Gravity: 16.5, finishing gravity: 3.0-3.5, 6.8% alcohol by volume.

Drakes Brewing, San Leandro:
2-Row Malt- Crisp
Crystal Malt- Crisp
Munich Malt- Durst
Yeast- White Labs 001
Original Gravity- 16.3*P (SG 1.063)
Terminal Gravity- 3.5*P (SG 1.014)
Mash Temperature- 152*F
Fermentation Temperature- 65*F

Marin Brewing, Larkspur:
2-Row Malt- Gambrinus
Crystal Malt- Thomas Faucet
Munich Malt- Gambrinus
Yeast- White Labs 002
Original Gravity- 16.5*P (SG 1.066)
Terminal Gravity- 3.5*P (SG 1.014)
Mash Temperature- 154*F
Fermentation Temperature- 67*F

Magnolia Pub & Brewery, San Francisco
2-Row – Thomas Faucet Maris Otter
Crystal Malt- Thomas Faucet
Munich Malt- Weyerman type 1
Yeast- White Labs 002
Original Gravity- 16.3*P (SG 1.065)
Terminal Gravity- 5.2*P (SG 1.021)
Mash Temperature- 150*F
Fermentation Temperature- 65*F

Triple Rock Brewing, Berkeley
2-Row Malt- Crisp
Crystal Malt- Crisp
Munich Malt- Gambrinus
Yeast- White Labs 002
Original Gravity- 16.6*P (SG 1.068)
Terminal Gravity- 3.0*P (SG 1.012)
Mash Temperature- 150*F
Fermentation Temperature- 67*F

21st Amendment Brewery, Restaurant, Bar, San Francisco
2-Row Malt- Rahr
Crystal Malt- Crisp
Munich Malt- Crisp
Yeast- White Labs 001
Original Gravity- 16.5*P (SG 1.065)
Terminal Gravity- 3.3*P (SG 1.011)
Mash Temperature- 158*F
Fermentation Temperature- 72*F

Bison Brewing, Berkeley
2-Row Malt- Briess organic
Crystal Malt- Briess organic C-40
Munich Malt- Briess organic
Yeast- White Labs 001
Original Gravity- 16.3*P (SG 1.063)
Terminal Gravity- 3.5*P (SG 1.014)
Mash Temperature- 154*F
Fermentation Temperature- 68*F

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