The Cream Ale is back and has a new spin: the addition of hefeweizen yeast. Typically the Hefeweizen yeast is paired with strong wheat profiles which blends the prominent yeast flavoring in the beer. With the current Dangerous Man Cream Ale, the hefe (literally meaning, ‘yeast’) will be able to stand out and have a strong, pleasantly noticeable presence. Because the malt bill lacks the high proteins of wheat and because Dangerous Man cold-crashed and conditioned the beer, it does not have the visual, yeasty characteristics common to the hefeweizen style.

Dangerous Man’s Deutsche Cream has quite the combination of ingredients. The grain bill features Malting Company of Ireland Ale Malt for the base malt, 100lbs of flaked corn, Vienna malt, and a smidge of cara-pils. Crystal hops, a breed developed from Hallertau, Mt. Hood, and Liberty,  were added at 45 minutes and 10 minutes for the tinge of bittering and hop flavor of the beer. Overall, this is an excellent beer for those who experiment with flavor. As you drink this beer, try to isolate the different malts — the sweetness of the flaked corn, the breadiness of Vienna malt, the body of the cara-pils. You’ll definitely be able to find the subtle hefe flavor supporting this light, perfect-for-summer beer!

Enjoy!

Cat Balou!

The Double IPA is back and is grittier, gnarlier, and downright meaner than before!

The double IPA style is a hop celebration. Usually upwards of 70 IBU’s, brewers around the United States have been experimenting with hop varieties, hop additions, addition times, and a whole slew of other methodologies to help bring out the freshest hop flavors and the brightest of hop aromas. Tools such as the hopback have been re-purposed to add additional hop flavoring and aroma, while older methodologies such as dry hopping have taken center stages in many beers. All these methods help the customer to appreciate the different ways of brewing a beer, and the cornucopia of available hops on the market.

In recent years, late hopping, first wort additions, and dry hopping have taken center stage with the increased demand of India Pale Ales. First wort hopping, when the hops are added to the wort before it is boiled, has been shown to increase aroma and hop flavor in beers and generally as much as 30% of hops can be recommended for this technique. Dry hopping, adding hops near the completion of fermentation, just after fermentation, or through a Randall between tank and glass, introduces further hops aroma to the beer, giving it an especially potent and aromatic component that usually jumps out of the glass. Late Hopping is the biggest and the baddest of all hop additions. Hops are added near the end of the boil, at flameout, or during the whirlpool to extract the most flavor, hop oils, and aroma from the hops. When you sip on an IPA or double IPA and you feel the resinous wonder of the hops nearly bursting out of the beer, this most certainly has to do with late hop additions and hearty amount of hops to boot!

Dangerous Man’s Double IPA is a great challenge to the hop warriors of Minneapolis and greater Minnesota. Rob Miller and Keigan Knee spared no expense with this monstrous masterpiece. Featured in the Double IPA are Topaz and Warrior hops,  and Zythos and Falconer’s Flight 7c’s hop blend. You’ll be able to find strong fruit and earth aromas, mayhaps a bit of pepper, and complex berry and tropical fruit flavors. At 100 IBU’s and 10.5% ABV, this beer packs a wallop.

In the tradition of monsters, you’ll all be screaming “Iskoonee!” Watch out Minneapolis, danger’s brewing.

Connery be damned, you’ve got all the Scottish you need right here.

Scottish Ales have been all over the world and have had a multitude of meanings and stylings. Scotland was a hub for beer to be transported around the world, including Belgium and India. Originally, Scottish brews were brewed with many different ingredients used as bittering agents, including heather and bog myrtle. These gave way to the hop during the 17th and 18th century when the use of hops was discovered and the brewing industry began expanding. Much of today’s stylings of Scottish Ales come from the shilling system used during the 20th century where the lighter to darker brown ale styling became popular. Scottish Ales represent the maltier side of life, a side whose wit is with the dregs and whose dregs are at their wits end.

Dangerous Man’s Scottish Ale is orange-brown in hue with toasted malts and toffee on the nose. The malt bill consisting of Crystal 120, a heavily kilned malt that imbibes caramel flavoring and the darker brown-orange coloring, Chocolate Malt, for the the hint of roast, Biscuit malt, for the long malty draw, and the base of Irish Stout Malt give this ale medium, well-rounded mouth feel and an excellent contrast to the lighter ales on tap beside it. Traditional East Kent Goldings give a subtle nectar-fruit quality to the draught adding to the spectrum sweeter flavors found in this beer. The Dangerous Man Scottish Ale weighs in at 6.1% ABV and 23 IBU’s.

Tis a braw bevvy you fookin jake.

The Hefeweizen style is a great yeast showcase. Dangerous Man’s Hefeweizen utilized the Wyeast 3068 Weihenstephan Weizen strain known for the brewer’s ability to manipulate it for very particular flavors. The weizen strains are producers of certain esters  that give the beer banana and bubble gum flavors. The weizen strains also have been selected and manipulated over time to produce phenols appropriate to style, in this case the clove flavor is very prominent and helps to balance the wheat malt sweetness.  Dangerous Man’s brewers, Rob and Keigan, over-pitched to a slight degree and kept the temperature at a constant 68 degrees Fahrenheit to boost the clove phenol flavors slightly ahead of the banana; a bit of spice and everything nice. With a slightly higher carbonation level, each beer will have a brilliant white head that will stay until the beer is finished. The beer will have a cloudy appearance from the high protein level from the wheat malt and the yeast remaining in suspension.

DRINK LOCAL!

Kakaw — Maya deity, derivation of the word cacao, and gift from the Plumed Serpent.

Chocolate is a popular addition to brewing and pairs well with porters and stouts. Cacao trees can only grow in tropical areas and can generally be found within 20 degrees of the equator. The cacao tree was originated in Mesoamerica and played a prominent role in the mythology and economics of the Maya. The cacao beans were used for currency and as a drink indicating class status; only the elite can consume their own money!

Courtesy of The Bitter Nib blog.

Today, Cacao is separated into two groups: Criollo and Forastero. Criollo is only used in about 10% of chocolates, making it a rare delicacy. Chocolate used in brewing is typically Forastero and is utilized using Nibs or powder. The essential difference between the two is the fat content. The Chocolate nibs, having been converted from cacao beans after a roasting and de-husking, still have a large amount of fat content while in cocoa powder the fat has been removed.

Our Chocolate Milk Stout is especially potent! If you find yourself with a growler, try making yourself a CMS float with vanilla bean ice cream. It is perfection in the summer!

Join us at Dangerous Man and chokola’j.

Now; For the beating heart of the beast. 20lbs of toasted hemp seeds were mashed in to the beer to give it it’s distinctive “nutty” flavor. This hearty plant, with its close relations to Marijuana and Hops, has a myriad of uses in many facets of American life, including manufacturing, as a food source, and fuel. All hemp products are imported into the United States because of its current illegal status, although several states have begun to advocate for the cash crop to be in a separate category than it’s often confused-as family member, Marijuana, so that growing and hemp applications can be used again. This is a tough argument, it would require control of hemp to switch from the DEA to the USDA. Politics aside, the Dangerous Man Toasted Hemp Brown Ale can be included as one of the healthier beers you’ll find in the area due to the high Omega-3 and fatty acid content that the hemp seeds provide the beer, along with the natural B-vitamins already in beer itself.

Down to Earth, from the Earth; dank, and damn Dangerous.

DRINK LOCAL!

Reblogged from Alcohol by Volume:

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Over the past week I've taken a second look at a few newer Minnesota breweries - two of my favorites being Northbound Smokehouse and Dangerous Man. I was surprised to find that many places I enjoyed in the beginning I absolutely love now.

Every time I visit Northbound I feel a sense of community. I couldn't be happier that the place is doing phenomenally well.

Read more… 368 more words

Dangerous Man Brewing Company’s Belgian Wit spares no expense. The base malt is split between Pilsen malt and pale wheat. The pale wheat has an abundance of proteins that it contributes to the beer, helping to give it the beer its distinctive hazy appearance. The malt bill is further rounded with an abundant addition of 75 lbs of flaked oats, which adds a softer, fuller texture to the body of the beer. Bitter orange peel was added at the whirpool stage and coriander was added to the last 5 minutes of the boil. The Dangerous Man Belgian Wit has an ABV of 6% and IBU rating of 16; this beer is crisp, refreshing, and has the zest that most of us are in dire need of at the moment.

Bite your thumb at Spring; drink dangerous, DRINK LOCAL!

Dreamy
Photo Courtesy of Paige Elizabeth of Alcohol by Volume.

Rob Miller, Champion by KO.

On Saturday, April 6th, Dangerous Man won the Spring Ale Festival with the wildly popular Chocolate Milk Stout.

Spring Ale Fest was put on by Connor O’Meara and Bryan Dallman of Spring Ale Fest, LLC. The event was held at the Uppercut Boxing Gym in Northeast Minneapolis in it’s grand and excellent space. Festival attendees filtered about trying several beers between fourteen different breweries including other locals such as 612, Barley John’s, and Indeed Brewing Company.

Rob Miller, Keigan Knee, Matt Wallace, and a Golden Growler.

Dangerous Man Brewing Company attended with Rob Miller, Keigan Knee, Ginny Herman, and myself. The day was spent blissfully pouring beers, often for repeat customers, as Rob, Keigan, and I sampled ourselves. Looking out at the happy crowd, faces a little red, smiles abundant, and the warm glow of friendships adding to the already warm lighting of the gym, was a sublime sight to behold and had Rob, several times over, exclaiming, ‘I love this, I absolutely love this. I can’t believe we’re here.’ This was before he was brought into the ring to accept the golden growler for the much beloved Chocolate Milk Stout.

We would like to thank everyone who attended, who made the afternoon exceptional, and who couldn’t help themselves to more. All of us at Dangerous Man Brewing Company have lifted our glasses to you, and will lift them again. See you soon!

DRINK LOCAL!

A pertinent commentary of the current craft beer culture. Please follow the link above to read the Alcohol by Volume’s recent blog post.