The inaugural Oklahoma Craft Beer Festival is Saturday, and last week I wrote about the types of beer Oklahoma’s craft brewers would bring to the fest. A couple submissions stand out for me: a dry-hopped version of Choc 1919 and a coffee-filtered version of Marshall’s Big Jamoke porter. I spoke to Choc and Marshall to learn a little more about these special offerings.
Dry hopping, generally speaking, is a process of adding hops to the beer late in the brewing process. Typically the practice adds hop flavor and aroma without adding significant additional bitterness to the finished product. For Choc’s dry-hopped 1919, they used cascade hops. Choc reports drinkers should expect a big grapefruit and floral note right up front.
Choc’s Zach Prichard said, “We have experimented with many of our beers. However, this is the first time we have shared the dry-hopped 1919 with everyone.”
Yet another reason to snap up those OCBF tickets if you haven’t yet.
Big Jamoke through coffee
This version of Big Jamoke will make a return appearance for some. Marshall’s Wes Alexander reports they’ve done the Jamoke through coffee for “a couple of firkin events.” Alexander offered this description of the process (note the local source for the coffee beans):
“We have adopted a technique popularized by Dogfish Head Brewing whereby beer flows from the keg into a diffusing device filled with an aromatic media. Dogfish calls the device “Randall” and they are famous for using a finishing/aromatic hops for infusing. The concept is that the cold beer passes through the infusing device and strips away essential oils from the media and slightly flavors the beer and provides for an amazing aroma. We are using freshly roasted coffee beans that will have a very coarse grind from our friends at Topeca Coffee in Tulsa. They are a seed-to-cup company that owns their own plantations in San Salvador, imports and processes their coffee fairly and roasts small batches. They are to coffee what craft beer is to beer, small batches , amazing quality and craftsmanship.”
I can tell you what Nos. 1 and 2 are on my list of beers to try on Saturday.
Beer news and links
-Speaking of Choc and Marshall, here’s a video that features the two breweries. Love this quote from Eric Marshall: “At the end of the day… we’re making beer and that’s a lot cooler than a lot of other things.” Well said, sir.
-I learned today that Amstel Light will make a new advertising push. Expect commercials that emphasize the flavor of the beer and the brewing process compared to other light offerings.