Wines and Ciders and Beers, Oh My!

Northville Winery and Brewing Co.

Northville Winery and Brewing Co.

On Monday, December 7th we held our monthly club meeting at the Northville Winery and Brewing Company, Robb Nelson was a great host and answered several of our club members questions. The Northville Winery originated in 1982 in the Parmenter’s Cider Mill,  Rob and Carina Nelson (Robb’s parent’s) started making their own product almost 10 years ago and they have been expanding and building on their success ever since.

The Northville Winery started making their own wine in the 1990’s followed by Hard Cider in 2006 and opened the microbrewery in 2014. All the grapes and apples are brought in from the West side of Michigan with all the pressing done in the cider mill and fermenting and bottling in the winery building. Every bottle is filled and labeled by hand. The winery produces several alcoholic wines, hard ciders, beer and will be adding a small distillery soon!

SOLHBC Northville Winery & Brewing-RobbYou could really tell that Robb is extremely passionate about what he does and many of us were blown away that there was so much to know about making cider. Robb shared that the acidity of the fruit can really impact the flavor and fermentability of the cider. Sweeter desert apples like Honey Crisp or Gala are sweeter so tend to be more fermentable whereas early harvest apples and Jonathan variety apples tend to be more acidic with lower fermentable sugars which results in them having longer term stability once bottled. The first hard cider that Robb produced is what is now called Rockin’ Cock Hard Cider and is still one of his favorites and one of their best sellers.

Beer and Cider flight

Beer and Cider flight

We were able to sample several of the ciders such as Rockin’ Cock, Half Nelson (hopped cider), Crimson Dew and Blue River. Also two of the beer offerings that Robb has made which included Rock Me Hopadeus IPA and Stout Stout Let it All Out.

Even though the beer offering right now is small they will be expanding that in the future but The Northville Winery and Brewing Co. has so much more to offer as far as wine and cider that it’s well worth the trip to check it out. You can find out more at their website, http://www.thenorthvillewinery.com and you can see more photos from out club meeting in our photo gallery.

 

Recipe of the Month: Oatmeal Raisin Cookie Stout

In January of 2014 the Sons of Liberty were one of several home brew clubs invited to

Stout

Stout

participate in The Arbor Brewing Company’s Annual Rat Fest. The Sons of Liberty ended up cleaning up in the awards with Overall Favorite Group of Beers, Best Beer Challenge (Sour Beer), Most Unique Beer, and Overall Best Beer which happens to be the Oatmeal Raisin Cookie Stout brewed by Bob Schoenborn and Danyal Cetin. This is a great recipe that we are passing along to all of you! Enjoy and Cheers!

At the bottom of this recipe is a downloadable version that is compatible with BeerSmith, QBrew and several other home brewing applications that recognize the XML file format.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 60 min 38.0 IBUs 36.2 SRM 1.056 1.017 5.1 %
Actuals 0 0 0.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Oatmeal Stout 13 C 1.048 - 1.065 1.01 - 1.018 25 - 40 22 - 40 1.9 - 2.5 4.2 - 5.9 %

Fermentables

Name Amount %
Pale Malt, Superior 17 lbs 67.66
Oats, Flaked and Roasted 2 lbs 7.96
Munich 10L (Canada Malting) 1.375 lbs 5.47
Special B Malt 1.375 lbs 5.47
Victory Malt (biscuit) (Briess) 1.375 lbs 5.47
Chocolate Malt; Dark English 1 lbs 3.98
Roasted Barley ~ UnMalted ~500 (Stout) 1 lbs 3.98

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent ~ HopUnion (Label Peelers) 3.81 oz 60 min First Wort Pellet 5.8

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 2.00 tsp 60 min Mash Water Agent
Yeast Nutrient ~ Wyeast 2.00 tsp 10 min Boil Other
Cinnamon Stick 0.00 oz 5 min Bottling Spice
Vanilla extract 0.00 oz 0 min Bottling Spice

Yeast

Name Lab Attenuation Temperature
SafAle English Ale (S-04) DCL/Fermentis 73% 59°F - 75.2°F

Mash

Step Temperature Time
Mash In 156°F 45 min

Fermentation

Step Time Temperature
Primary 14 days 67°F
Aging 30 days 65°F

Notes