German-Style Alt

Al-vee-ta-zein!

Al-vee-ta-zein!

For those looking for something ancient and enticing, Dangerous Man is proud to serve you our newest release: German-Style Alt!

Arguably one of the oldest traditional beers in the world, the Altbier is an ale that derives from the Westphalia region of Germany, and is particularly renowned in the city of Dusseldorf. Although it is style that has been brewed for a long period of time, it took it’s name after lagers began to become vogue all over Europe. Altbier literally translates to “old beer” as it was a typical style of the region that was top-fermented, the old way of brewing, rather than the newer style of bottom-fermented lagers. Brewer’s began to lager, meaning cellar at colder temperatures which was conveniently allowed by the cooler temperatures of the region, their altbiers to give them smoother, crisper flavor than many ales available at the time. The altbier quickly became a regional beer and it’s popularity is mainly found in Dusseldorf in many of the brewpubs of the city, though it is a little harder to find outside of Germany.

Rob and Keigan approached this German-Style Alt to replicate the Dusseldorf styling. Using a variety of regional malts including Pilsner, Munich, Dark Munich, and Caramunich II, the Dangerous Men gave the beer a rounded copper-brown color. The German Magnum and Cluster hops gives this Alt an apparent but balanced aroma and bittering with the pleasant nutty malt flavors. This German-Style Alt is a perfect way to ease our palates into some of the heavier beers coming in the fall seasons.

Let’s have a drink to where the Neanderthals roamed, and wish we were on the river Dussel! Drink local, drink Dangerous!

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Cream Ale

The same reality pointed at different angles.

The same reality pointed at different angles.

Rob and Keigan have, bless their hearts, done it again: Cream Ale On Tap at Dangerous Man Brewing!

This beauty has a malt bill consisting of Rahr 2-Row, Flaked Corn, Vienna, and Cara-pils, to give a soft blend of biscuit, medium-mouth feel, a striking clarity, and the wonderful crispness of this light hybrid beer. Too be honest, I’ve thought about this beer a lot, maybe indecently so. Each time the same conclusion jumps in to my brain, well maybe not so much a conclusion as it is a composition.

Franz Liszt’s Liebestraum to be exact.

Often simple things reveal themselves to be utterly complex, maybe not in your initial reaction to them but in the contemplation afterwards. Dangerous Man’s Cream Ale does this to whatever synapses are still firing in this brain of mine; this Cream Ale helps to set the wick aflame and cannon them onward. Much like the composition Liebestraum’s calm accordance to erratic to euphoric movement, the process and idea of this beer moves me forward while sitting very, and absolutely still. And as often as Liebestraum ends, seemingly out of nowhere, I find myself repeating the record as I would repeat the pour.

Crystal hops make up the entirety of the hop bill for this Cream Ale. They provide for a very floral, fruit-forward aroma and a pleasant bitterness that will sink into the malt profile. Often memories can be triggered by smell as it is a powerful, but often forgotten, part of human consciousness. A particular hop and beer aroma might send you back into time and induce the warm blanket of nostalgia. If not that, perhaps you’re making that moment as you smell and taste this beer at Dangerous Man now. Just possibly for some lucky moment in the future, helping you to remember and enjoy the curiosity of forgetfulness as it returns, memory intact.

Whelp. My heads in the clouds, and those clouds are dreaming.

Do as though wilt; dream, drink local, drink Dangerous, and for the sake of any and all heavens, find your way forward.

Coconut Milk Stout

One of Dangerous Man’s most sought after beers is back on tap! Please give a warm welcome to the Coconut Milk Stout!

The coconut is a bit of a wonder drupe. Definitely not a nut, the coconut’s shell, husk, fibers, and flesh can all be used. This makes the coconut palm one of the most versatile plants known to man and bears the name in Sanskrit kalpa vriksha well, meaning “tree that gives all that is necessary for living”.

palmwineCoconut, much like the Chocolate written about in a recent Chocolate Milk Stout post, has a long history of consumption as a fermented beverage. While Palm Wine is not made out of the drupe itself, it is made of the sap of the palm flower. The coconut palm is tapped and poured directly in a storage pot or vessel, and begins fermenting immediately from natural yeast in the pot and air. It is fast fermenting product that yields up to 4% ABV within 2 hours! The wine is immediately consumable, which is recommended as it will turn to vinegar if left to ferment too long. This practice occurs all over the world — from Southeast Asia, to northern and central Africa, to Caribbean Islands in Mexico.

Mysterious. Almost definitely.

Mysterious. Almost definitely.

Dangerous Man’s Coconut Milk Stout blends the taprooms favorite Chocolate Milk Stout with 35 lbs of toasted coconut added to the fermenter. In a way Rob and Keigan are blending the old with the new. While the copra of the coconut isn’t a traditional method of fermentation, the idea of the entire coconut being used one way or another is being fulfilled. And true to a homebrewer’s roots, experimentation and beer is expected and, mayhaps, a little dangerous. So we’ve come back full circle again. Humans are innovative, humans are resourceful, humans are creatures of consumption, and when it all comes down to it, beer is made up of all three of those things. Human is to beer what beer is to human.

Think and drink local!

Belgian Blonde Ale

Dangerous Man’s most recent release is this Belgian Blonde Ale which weighs in at 7.4% ABV with 22 IBU.

Welcoming the sun!

Welcoming the sun!

Blonde Ale is another style that originated within the United States. Similar to the Cream Ale and Steam beer stylings, the Blonde Ale was made to imitate the American lager stylings so that those who tried it might find the similarities with the lagers they’re familiar too but also find an interest in the ale stylings. Blonde Ales generally have a pleasant malt sweetness, a bright golden clarity, and a present, but not assertive, hop character.

Dangerous Man’s Blonde Ale is a right kick in the toosh. The higher alcohol level blends in to the beer making it so it is a refreshing draught. German pilsner malt is that base of the grist with a touch of crystal 15 for the golden color character and a hint of caramel sweetness that plays well with the German malt’s restrained breadiness. The beer is bittered with a slight amount of Falconer’s Flight and has a flavor addition of Crystal hops, which has it’s origins in Hallertau and is half sister with Mt. Hood and Liberty hops. The Crystal hop addition provides a slight spicy character to offset the malt sweetness.

For a little kick, Rob and Keigan used a Belgian Ardennes yeast which flocculates well, leaving a clearer beer than most Belgian strains. The Ardennes strain is known for it’s balance between delicate fruit esters and the zip of the spicy phenols. This beer is a showcase for how simplicity in recipe can produce great complexity of flavor.

Ha! DRINK LOCAL!

India Pale Ale

From Minneapolis with Love comes Dangerous Man’s India Pale Ale.

To your health, my health, and strong bones!

To your health, my health, and strong bones!

There is a split in the American IPA beer scene: East Coast and West Coast. The significant difference between the two is the balance between malts and hops in the taste of the beer. East Coast, and were speaking in general sense here, tend to have a more malt forward IPA lending a smoothness, rounded sweetness, and medium mouthfeel. The hops used are generally UK stylings and have spicy and earthy taste and aroma. This is more in accordance to the traditional UK IPA’s, though they definitely have the more American penchant for boldness in flavor and style. The West Coast IPA’s are distinct in their hoppiness. Since most of the hop farms in the US are located on the West Coast we can understand how this American tradition came to be. The close proximity to hops and the competitive and collective atmosphere of the West Coast has created an IPA style that is hop forward, hop eccentric, and almost, hop deviant.

Dangerous Man’s current IPA follows the American West Coast IPA tradition by utilizing American hops, and plenty of them. Though nowhere near the bitterness of our Double IPA, this IPA does pack a punch sitting at 7% ABV and 61 IBU’s. To strike a balance with the large hop presence, Rob and Keigan used 2-Row and Marris Otter as base malts for a perky malt breadiness, as well as Crystal 40 for color, and Dextrose to increase the ABV and impart a pleasant dryness to the beer.

Now, to the hops. This India Pale Ale was was bittered with Summit and Warrior. Both of these hops were originally grown from the Yakima Valley region in Washington. For aroma and flavor hops, Summit and Warrior were used again, as well as Zythos, a popular blend from Hop Union. From all of these hops we can expect huge bittering with large amounts of citrus flavors including tangerine, grapefruit, and zesty orange. Falconer’s Flight, another blend from Hop Union, was used for dry hopping to impart a large tropical nose with notes of mango and passion fruit. This is definitely an IPA to fall in love with.

Goodnight Minneapolis, and good luck.

(also, Beard Blazemore, you rock. Keep on blazing, keep on bearding!)

Black Lager

Dangerous Man’s Black Lager has found its way to tap.

John approves. Thanks John. You know... for your approval.

John approves. Thanks John. You know… for your approval.

The Dangerous Man Lager is modeled after an ancient type of brew, the Schwarzbier. This, arguably, is the oldest style of beer in the world. Archaeological evidence indicates that black beer, the English translation of Schwarzbier, was being produced in an area near Kulmback, Germany as far back as 800 B.C.E. where blackened barley bread was found in an amphora with other brewing material. Mentions of beer in the region date as early as the 1300’s and the first definitive style of Schwarzbier began to be produced with a top-fermenting yeast by Kostritzer in 1543 who some 200 years later switched to the bottom fermenting yeast commonly used now. As we’ve found with the Chocolate Milk Stout, drinking beer, especially by type and ingredient used, is imbibing time and certain aspects of humanity. It is liquid history, not in the physicality of the beer as an object but in its reproduction.

Tiny, majestic buds.

Tiny, majestic buds.

Dangerous Man’s Black Lager has a malt profile of Vienna, Munich, Carafa III, and CaraMunich III. The Vienna, Munich, and CaraMunich III, all lend particular bready flavors to the beer with the CaraMunich III also adding a hint of ruby to the color. Carafa III is an interesting malt that differentiate the German black beer styling away from historical United Kingdom browns, porters, and stouts. Carafa III is a roasted malt that is dehusked  allowing for rich and dark coloring without the typical roasty flavors of such a long-roasted malt. Rob and Keigan used Galena hops for this brew, which were originally bred in Idaho using Brewer’s Gold and open pollination. The hops have a potent Alpha Acid content generally sitting about 11% and are known to add notes of sweet fruits such as grapes and peaches, as well as more earthy elements such as wood and grass. This Black Lager is well rounded, easy drinking, and is drank as fast as it’s poured.

Let’s remember, Dangerous Man is potent with history’s re-imaginings.

DRINK LOCAL!

Chocolate Milk Stout

To put it bluntly, Dangerous Man’s Chocolate Milk Stout is a force to be reckoned with. This beer is a favorite in the taproom and is the source of much intrigue among customers. Since it will be in the taproom nonstop, I thought I’d use the Chocolate Milk Stout blog space to delve into a historical and anthropological deconstruction of the particular ingredients of this beer. So… let us to it.

Mesoamerican region.

Mesoamerican region.

Carved stone head at La Venta. The Olmec are renowned for these carvings.

Carved stone head at La Venta. The Olmec are renowned for these carvings.

The cacao plant is originally derived from Mesoamerica. The term Mesoamerica is typically used to denote an area from Mexico to Guatemala populated by native peoples with distinguishing cultural origins. The Mesoamerican peoples include the Olmec, Zapotec, Maya, Mesoamerican, Itza, Toltec, among others, having lived between 3500 B.C.E. to 1650 A.D. These cultures, usually grouped under the blanket terms of ‘Maya’ or ‘Aztec’, are renowned in the world’s popular imagination. Almost dream-like jungle pyramids and complexes,  deities of fearsome violence, and complex religions weaved into scientific observation of the natural world, are all represented and misrepresented in our current culture.

Now that we have some context, we’ll jump into the nib of the matter.

Cacao pod with seeds.

Cacao pod with seeds.

Sophie Coe and Michael Coe, eminent Mesoamerican scholars, hypothesized that the use of Cacao originated with the Olmec culture, arguably one of the first larger cultures to inhabit the region. The term “kakawa” was in use around 1000 B.C.E. and theobromide, a distinctive chemical in cocoa, was found on pottery shards at the Olmec capitol complex of San Lorenzo.

The amount of vessels tested show a wide array of Cacao uses and ways of consumption. It has been postulated that the Cacao beans were slightly fermented to give a stronger, more appreciable flavor, and were consumed in either liquid form with alcohol remaining in the liquid, or were washed and consumed as a bean or crushed in a paste. Cacao was prevalent throughout the region and was a important facet in everyday life and in the use of ritual.

Now. To Dangerous Man. The Chocolate Milk Stout could be considered a representation of the past. A past unconnected in almost every way to our present except for an ingredient common in human use. As the Olmec and the Itza, the Maya and Zapotec, produced and consumed cacao in their limestone temples and plazas, as they watched regional players play their ball game and lived as people, we can see an almost jarring reflection on what it is to be human in culture.

We are all the same in our differences and our pleasures.

DRINK LOCAL, live, love, and let.

The incomplete circle of history.

The incomplete circle of history.