Random Advice from the Bearded Brewer About Mold

Alright, my friends. So, as you know, I’m the bearded brewer, and this is my blog, which is mostly devoted to brewing. And yeah, I do have a beard.

But by day I’m a contractor.

And this post is to warn you guys about something I’ve frequently encountered on the job, and in my own basement while I’m brewing. Mold.

I spend a lot of time in the ‘ole basement getting my organic brew on. And for a long time, my basement was a dank, dark place. Made it pretty dang hard to brew. I’d get all depressed being down there, even though I loved the brewing. And sometimes I’d get weird headaches.

I didn’t realize it at the time, but it was a mold sensitivity. When I finally figured it out, I cleaned the hell out of that basement and did some good, wholesome home-handyman mold remediation.  One thing that finally helped me realize what was going on was this Health News Site, Health Science Now.

To be honest with you, it isn’t that hard. Basically, you need two things: a dehumidifier, and an air scrubber (and it’s important that it’s an air scrubber, not just an air purifier). It’s not hard to get ahold of this stuff, either. I got all of mine at this site called Air Purity. But you could pick it up somewhere else, too. Those dudes were cool, though, so I’d recommend that you call them.

I mention this because I had no idea it was mold that was causing my depression. Sometimes you just don’t realize that your state of mind is being caused by environmental factors. You tend to want to attribute it to what’s going on in your life, what you’ve accomplished or not accomplished, and so on. But dudes, sometimes you’re just suffering from mold sensitivity, and a good dehumidifier + air scrubber combo is just what the doctor ordered. Seriously!

So guys, if you spend a lot of time in that basement brewing your brews, you may want to check out the mold situation. It might need to be abated, if you know what I mean.

Bearded Brewer Out!

P.S.: Here are some legit resources on mold sensitivity and mold abatement. Read up.

Wikipedia on Mold Growth, Assessment, and Remediation

CDC on Mold Cleanup

EPA Mold Checklist


Salutations! I’m the bearded brewer. Writer of bearded brewing. Obviously, I have a beard. A big, gnarly, natural beard. And I’m proud of it. Some might say perversely proud.

As you might imagine, I also love beer, and I’ve been known to brew my own. This blog will chronicle my adventures in home brewing.

In addition to being a bearded brewer, I am also a bearded contractor/handyman specializing in restoration. It’s possible that from time to time I’ll post about that, too.

Peak’s Spring Seasonal: a Review

This is my first-time attempting Peak’s Spring seasonal, a Simcoe-hopped pale ale with a really attractive label. In basic, Peak Organic has never really stood nicely with me; I have had about 5 ales from them and most of them have been weirdly unsatisfactory in their own ways. This is a hoppy Spring beer with one of my favorite American hop varietals, meaning I’m both excited by the possibility of another produce in the lineup of cool Spring beers, but also frightened that it’ll come out like other ales I have experienced in the brewery. Without further ado, subsequently, let’s start the assessment!

There as the beer cascades, with a copper – orange / lighter yellow body featuring soft highlights that highlight the slight opacity is a fine haze. Up on top of the proceedings is a thin cap of sunshine, white froth that seems to be leaving meager, spotty lacing as it fades rapidly to a small casing. The shade with this is nice but I definitely feel like the brain vanished far also fast for a fresh hop ale making use of one of the most talked-about hop types in making. Luckily the nose makes up for that small misgiving with records of guava, melon, pine resin, orange, grapefruit and done bread; yep unquestionably Simcoe with a soft malt base! Carbonation from the bottom looks slightly lazy but regular with some bubbles struggling up. Each sip leaves a slim veneer of lace that shimmers momentarily before getting its leave; the palate is rife with punchy tropical fruit, citrus and a well-defined carbonation but the body is too thin to aid the powerful hoppiness and a slight acerbic character definitely hits the palate even before the drying (yet delicious and bitter) finish. The playfulness is liked by me on display here with the light bready malt ever – so – slightly interplaying with the delicious and multifaceted hop notes, but again, the human anatomy is too watery to help the beer completely. Might a more malt – biased recipe aid this beer, though? though? I am not exactly sure this would work too nicely with, say, caramel malt getting the center stage… the jump notes, though forward, appear pretty sensitive and a lot of the complexity would probably be lost with sweeter/darker malt. I just wish there was more of the malt that previously is here; it is also lean and the spritzy carbonation is somewhat distracting.

All that being said, Simcoe is a beautiful hop; a lot of the amazing points APAs and IPAs can see through come out in full-force here in the hop flavor. The delicious fruit, the tacky pine and the daring citrus are all present and accounted for and make this a drinkable yet ambitious beer. I am not sure it’s precisely the best recipe for the jump to be noticeable in. Comparing this to something like Weyerbacher’s Double Simcoe is a tad challenging but it furthermore features this varietal and your body is much bolder and thicker which seems to simply help help the menagerie of tastes created by this intense botanic. Although that is more of a single light ale, the intense hop flavor indicates Simcoe is unquestionably the superstar of the show. Nevertheless, it feels like Top can focus on making it more of and not the only factor supplying the ale with any distinction. Great beverage with some very intriguing flavours but not enough harmony to liven it up. One of the higher PO beers I’ve had, though!


Style: American Pale Ale

5.4% Look: A nice orange/gold with pale yellow around the ends. Nicely clear with a resilient (though little) head. Not much lace
Scent: Woody/pine-y, citrus, guava, mango and light pale malt. Very clean and well – rounded using a solid fragrance
Taste : Crackery pale malt drowns fast in nasty, pine hop notes before tropical fresh fruit and well-defined citrus finish away ultimately.
Mouthfeel: Medium-high carbonation, a little too watery for my liking though. A bit greasy and slick, although the finish shows a drier feel
Drinkability : It is likely even sessionable and extremely highly drinkable. A little unusual like most PO beers as it could be I have had although perhaps not almost as off – style be

Why drink Organic Beer? Here’s why!

If you are going to be celebrating St. Patrick’s Day, or any day,, give an organic ale a try.

Here are two good reasons: It’s good for the environment, and natural beer signifies the latest influx of the craft brewery movement. In additional words, the taste will be loved by beer lovers. The nationwide organic scene grew out of the microbrewery craze and has just picked up steam because its arrival of a decade ago, with manufacturers like Wolaver’s, Butte Creek Brewing Co., Eel Water Brewing Company. and Goose Island Brewery leading the area.

The nation’s large beer organizations have lately gone organic — causing some controversy in the organic produce neighborhood — with their Green Area Brewing Co. and Uneven Creek Brewing Co. (Anheuser-Busch) and Holly Weinhard’s Organic Amber (Miller) labels.

Many hops growers, especially because the 1997 outbreak of the downy mildew fungus, have counted about using fungicides to maintain their plants. Jumps are also typically developed with large use of chemical fertilizer. With 77% of the nation’s hop plants developed in the Yakima Area in Wa, among the watersheds important for jeopardized steelhead, any decrease in fertilizer and pesticide run off can not be a bad factor for crazy Pacific salmon.

Nelson Brewing Organic Brew

Few breweries have a single organic beer, but Nelson Brewing Organization in Nelson, BC determined to go big or go home. They opened in late 1991, making them a reasonably nicely established name in the game, and by the end of 2006 they were running a fully organic operation. As they state: Selecting organic production is also in keeping with the nature of our hometown of Nelson, a laid-back, progressive community With limitless back country skiing and hiking at our back door, too as a host of other outdoor activities year-round, brewing an organic ale in Nelson just looks like the normal thing to do. With that, I present to my readers, an evaluation of the Faceplant Organic Winter Beer.

This beer flows a clear and brilliant dark amber colour, making a well retaining creamy beige head comparable to a cappuccino. Smelling of cookies and done glucose, with a sharpness of spice, its easy to associate the Cold weather sense of this beer next to the bat. Typically light on the palette this ale opens with a brown sugars and molasses vibe, then immediately transcends to mild notes of vanilla and hints of spices and chocolate. The produce washes down pretty refreshing with a light sharpness of hops added to the closing records of caramel. Its quite fitting for a Winter Ale as it leaves one experience pretty warm because of its 6.0% alc. vol. My general feeling is that this one could be paired with a entree or perhaps pizza to make the flavours pop a small, but it is fairly moderate overall therefore I will be much more willing to own it alone. Definitely sessionable, a fresher and hoppier look at the classic Winter Ale.

Bison Brewing Organic

Bison Brewing of Berkeley, Ca continues to be an organic craft beer innovator since 1989. With this uncompromising approach to sustainable making, the firm has been restricted to higher prices and less available components than your average brewery. But as time passes the few breweries in category with Buffalo who have remained organic down to the trips (until 2013 other certified organic breweries can get away with non-organic hops as long as the product was 95% organic by weight, but Bison never compromised) have been endowed with a spurt in the growth of new certified organic jump varietals. Instead more people hop varieties, last years crop yielded the likes of extremely desired organic Simcoe, Citra, and Centennials of.

With these new jumps that interest the modern day hop head, Bison brewmaster and owner John Del Grande has pressed forth to quickly discover a brand new sessionable West Coastline ale called Hop Cuve which utilizes kettle improvement and dry-hopped lupulin that provides a exotic, floral, and resinous bouquet unlike anything the organic brewing world as smelled or tasted however.

A light foundation of 2 – Row, Carapils, and Munich malts will make this ale much less malty and mealy than Bisons flagship IPA, which will be pared back as this hop – forward release pushes forth. Based on the brewery, Hop Cuve pairs nicely with seafood, sushi, cured meats, curries, Vietnamese pho, American barbecue, jambalaya, fried and spicy foods, carrot cake, aged Gouda, or cave-aged cheddar (hey Buffalo, how about a list of foods the beer doesnt pair well with that could be a shorter listing). Look for some notable changes to the beers at Bison. Re-branding is scheduled to happen quickly as their precious Chocolate Strong get emboldened with new ingredients and the IPA is phased out. Keep and eye out for Buffalo and remember to keep it natural!

100% Organic Beer by Summit

Gabe Smoley is one of the newest brewers at Summit Brewing Company. Unchained #12: 100% Organic Ale is his first entry into the Unchained Chain. He went all out to create a certified, 100% all-natural produce. States he, “Most USDA licensed organic ales on the market are about 95-99.9% organic since it is rather difficult to get elements like organic yeast. This beer is manufactured with 100% organic ingredients including malts, hops and yeast.  The aim was to build a mild, yet bracing beer suitable for spring; a shift away from the heavy ales of cold weather, with a hoppy kick to imitate the residual cold. Consumers who are also tied to the design directions may take issue with calling this an IPA, but they do say “sessionable IPA.” Just drink it and appreciate it for what it is, whatever that might be.

The stuff is delicious.  Everyone loves it.  I gave some to my brother in law.  He dug it.  I gave some to my contractor friends.  They dug it.  I gave some to my wife.  She loved it.

You’ll love it too.

100% Natural Ale starts this week with meet-the-brewer events at bars across the City.

Flights comprise four Summit beers total. Here’s my notes: Unchained #12: 100% Natural Beer Peak Brewing Company, Saint. Paul, Minnesota Style: “Session” IPA Helping Style: 12 ounce. bottle Smell: Big aromatics from a reasonably small beer. The nose was hit by hops first – - floral and citrus. Biscuity malt comes in right to offer assistance. Nicely balanced between the two. An undercurrent of candied fruit during. Appearance: Dark golden colour and clear. The off – white head is very consistent, frothy, and full. Resolved after a lengthy while to a continual picture on the surface. Flavor: Light and relaxing. Very dry with pithy bitterness that lingers well to the final. Flower and lemon-lime citrus hop flavors carry through from beginning to finish. Some peppery spice in there aswell. The malt fills in lightly underneath with a biscuit character that brings a vaguely English dash. It provides enough sweetness to temper the jumps, but not quite enough to balance. Mouthfeel: Medium-light body. Medium-high carbonation. Total Effect: This one sways much more to trips than I’d like, but that’s sort of the level of the beer. It’s close, but a touch more malt to back up the anger could have been welcome on my palate. Brewer Smoley states to drink this around 40F. A higher temperature would be suggested by me to enhance more of the malt. While style-sticklers will have problems with contacting this an “IPA,” it fits the brewer’s explanation of “sessionable IPA” quite nicely; light like a pale ale, but with a bigger hop load.