Wednesday, March 23, 2011

A Rundown of the March Edition of GENTS KC

1 Odell Easy Street Wheat
2 Odell Levity
3 Odell 5 Barrel Pale Ale
4 Odell Cutthroat Porter
5 Odell IPA
6 Odell Myrcenary
7 Left Hand Haystack Wheat
8 Left Hand Sawtooth
9 Left Hand Jackman
10 Left Hand Milk Stout
11 Left Hand 400 lb. Monkey
12 Left Hand Twin Sisters
13 Halcyon Tallgrass
14 Oscar Blues Gordan Ale
15 Oscar Blues Ten Fidy
16 Oscar Blues One Hit Wonder
17 Oscar Blues Gubna
18 Dogfish Head 90 Minute IPA
19 Dogfish Head Raison D'Etre
20 Dogfish Head Fort
21 Dogfish Head World Wide Stout
22 Deschutes Mirror Pond Pale Ale
23 Port Brewing Brother Levonian Saison
24 J's Double Porter Homebrew #6
25 Doodle Dubbel
26 Stone 09.09.09 Vertical Epic
27 Three Floyds Black Sun Stout
28 Upstream Grand Cru
29 Old Clarence
30 Boulevard Imperial Stout
 

Monday, March 14, 2011

Japan’s breweries face uncertain future after disaster

 
 

Sent to you by J via Google Reader:

 
 

via Beernews.org by beersage on 3/13/11

Japan Earthquake

AP Photo/Itsuo Inouye

(JAPAN) – With the death toll expected to pass 10,000 and parts of Japan in disarray, breweries face a tough road ahead.

[3/14 Update: More updates from Japan Craft Beer Association (need to use translator)]


Officials gave grim news over the weekend with over 1,400 found dead and that number expected to multiply. The Atlantic posted a slew of images of the destruction. One of those images is shown above, one of Kirin Brewery's facilities located in Sendai.

The Wall Street Journal reports, "Kirin Holdings Co. said it halted operations at its brewery in Miyagi. Kirin said Saturday that four large beer storage tanks had been damaged."

From Business Week:

Beer vats were smashed and products washed away at the Sendai plant of Kirin Holdings Co., Japan's second-biggest brewer. Kirin hasn't been able to confirm the safety of more than 10 sales staff in the city, spokesman Jun Sato said by e- mail [on Saturday].

Workers at the Sendai plant evacuated to the rooftop to avoid danger, and Kirin's Toride plant halted operations because of damage, Sato said.

Sapporo Holdings Ltd. shut down three plants to inspect equipment after the earthquake, spokesman Yuki Hattori said by e-mail today. The brewer's Sendai plant suffered some damage and many bottles were broken, he said. Sapporo's Chiba plant was also affected, and its Nasu facility is closed for equipment inspections, Hattori said.

Asahi.com adds, "Sapporo Breweries Ltd. said the ground level of some parts of its plant in Funabashi, Chiba Prefecture, appeared to have fallen and water was flowing in, which officials said could have been caused by earthquake liquefaction."

Asahi Breweries. Ltd. was still assessing damage as of Friday according to the SF Chronicle. On its Facebook page, the USA division showed empathy. "Our thoughts and our prayers got out to the families of Japan."

The Winnipeg Free Press said this morning, "Japanese beverage maker Suntory Holdings Ltd. says it will deliver 360,000 bottles of water in the disaster zone." Suntory runs a large beverage business in Japan specializing in both the alcoholic and non-alcoholic sectors.

On the craft front…

hitachino-nest-nipponiaKiuchi Brewery, makers of Hitachnio Nest beers, posted a message on the brewery's website:

A big earthquake happend around our brewery. It will take a long time todo our ordinary job including export to foreign countries. We will do our best to reconstruct our brewery, so please wait for a while.

Here's more from the U.S. import partner, B. United International, via Toshiyuki Kiuchi:

1. They are all ok. Kiuchi brewery, in particular the Sake part, was damaged & need fixing/rebuilding. He will keep us posted.

2. The most damage was caused to Sendai, about 180 miles northeast of Mito. Lots of damage, but more importantly, lots of people missing.

3. Kiuchi brewery is now using their full brewery capacity to bottle water for people who have lost their homes. As you might have read on the internet, there is a severe shortage on food & water there. We are extremely proud of Kiuchi Brewery's commitment and fast action to help everyone in need.

4. We are putting together a shipment of special kegs & cases [at our cost] to be shipped to Kiuchi Brewery as soon as possible/appropriate. We want to organize a special event at Kiuchi brewery to raise money for all these many people who have lost their homes and loved ones.

P.S.: Over the next months we will not be able to perfectly serve all our markets with Hitachino Nestbeer. We do apologize for any inconvenience this may cause you and your /our Hitachino customers. But we DO believe that you and all your /our Hitachino customers will understand & embrace Kiuchi Brewery's societal responsibility and commitment.

On Saturday, Baird Brewing said on its Facebook page, "We are okay down here in Numazu. The brewery and Fishmarket Taproom are both undamaged, and we're working as usual."

Japan's breweries face uncertain future after disaster

[Disclaimer: Beernews.org is a leader in craft beer news and is the original source of this article. If you would like to check out more, please visit the original site. Thanks!]


 
 

Things you can do from here:

 
 

Wednesday, February 9, 2011

Cowboy coffee porter

Burnt coffee....not hitting the spot...more like coffe grinds

Friday, December 3, 2010

#010 Big Deck IPA


#010 Big Deck IPA
Imperial IPA (based on HopWoo recipe)

 

Type: All Grain
Date: 9/7/2010
Batch Size: 11.00 gal
Brewer: Jeremiah
Boil Size: 14.40 galAsst Brewer: ZYMURGY SEPT/OCT 2010
Boil Time: 90 minEquipment: JEREMIAH's BREWERY - 6 gallon batch
Taste Rating(out of 50): 35.0Brewhouse Efficiency: 75.00
Taste Notes:
2010.9.25_Great aroma, lacking the sweetness to balance the bittering hops but that was definitely due to the lack of OG points.
2010.10.01_Eudora hops were past their prime and you can tell. There is a distinct vegataley wilted hop flavor with this
Ingredients
AmountItemType% or IBU
13.50 lbMaris Otter (Crisp) (4.0 SRM)Grain46.55 %
13.50 lbPale Malt (2 Row) US (2.0 SRM)Grain46.55 %
1.00 lbCaramel/Crystal Malt - 20L (20.0 SRM)Grain3.45 %
1.00 lbCaravienne Malt (22.0 SRM)Grain3.45 %
14.17 gmColumbus (Tomahawk) [14.20 %] (90 min)Hops13.7 IBU
56.70 gmCentennial [9.00 %] (Dry Hop 7 days)Hops-
28.35 gmCascade [5.50 %] (90 min) (First Wort Hop)Hops11.7 IBU
14.17 gmCentennial [9.20 %] (90 min)Hops8.9 IBU
42.52 gmWarrior [15.40 %] (60 min)Hops44.6 IBU
14.17 gmCentennial [9.20 %] (30 min)Hops4.5 IBU
14.17 gmColumbus (Tomahawk) [14.20 %] (30 min)Hops7.0 IBU
14.17 gmColumbus (Tomahawk) [14.20 %] (15 min)Hops3.7 IBU
14.17 gmCentennial [9.20 %] (15 min)Hops2.4 IBU
14.17 gmCentennial [9.20 %] (0 min)Hops-
14.17 gmColumbus (Tomahawk) [14.20 %] (0 min)Hops-
56.70 gmCascade [6.00 %] (Dry Hop 7 days)Hops-
1 PkgsAmerican Ale (Wyeast Labs #1056)Yeast-Ale
Beer Profile
Est Original Gravity: 1.073 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.017 SGMeasured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.29 %Actual Alcohol by Vol: 5.47 %
Bitterness: 96.4 IBUCalories: 229 cal/pint
Est Color: 7.8 SRMColor:
Color
Mash Profile
Mash Name: ** J's Mash **Total Grain Weight: 29.00 lb
Sparge Water: 6.16 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.4 PH
** J's Mash **
Step TimeNameDescriptionStep Temp
90 minMashAdd 31.90 qt of water at 166.4 F153.0 F
45 minSpargeAdd 17.00 qt of water at 207.2 F170.0 F
Mash Notes:
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSICarbonation Used: -
Keg/Bottling Temperature: 60.0 FAge for: 21.0 days
Storage Temperature: 52.0 F
Notes
One keg dry hopped with Cascade (Sweeter Tasing). One keg dry hopped with Centennial
*SG=1.050?
ran low on water for mash, make sure to fill HLT up all the way to achieve desired amoung for sparge and post clean-up
*2000ml water to 200g light DME with 1056, Starter boiled over and lost some volume (maybe 100-200ml)
*screwed up and forgot the warrior so the hop additions are as shown and not correct. Make sure to use original recipe next time.
*ran hot water but not boiling throught the chiller. next time make sure to sanitize chiller with boiling wort.

7:27pm 90 min addition
7:50 60 min addition
8:20 30 min addition
8:36 15 min addition, whirl floc
ran water with chiller on low and only chilled to 90°, sat overnight to chill in fridge, pitched next evening
10:17 done with clean-up for the night, finished in the AM

8/10/10_
Fermentation is going strong

8/14/10_11:30 pm
dry hopped 5 gal. carboy 3.4 oz of fresh hops from the hopyard (Mostly Nugget, the yard was pretty dried up) and 1.32 oz of centennial (aged and bought from guy going to Seattle). Will wait to dry hop the 6 gal because of the difference in fermentation activity.

8/15/10_5:45
still gradually raising temp. to 70° at this point.

8/16/10_1:15
Temp is 71° according to the 6 gal. temp strip, setpoint for controller is 70°. fermentation is slowing and I will add 2.25 oz cascade dryhop (leaf) within the hour. 11/07 cascade @ 6.6%AA makes me consider adding more hops from 3 oz bag. I will add the entire 3 oz. for dry hop to 6 gal.

8/19/10
Temp is 71°. Noticing a build up of white scale on the inside of the 5 gal carboy and lightly developing in the 6 gal so far. Fermentation is continueing with a bubble per sec at this point.


-Bacchus doesn't have Carared so I went with Crystal 20
Created with BeerSmith

belgian wit recipe

http://pintofnoreturn.com/viewtopic.php?f=9&t=35
Garrison Witbier 

Type: All Grain
Date: 2/23/2010 
Batch Size: 11.00 gal

Ingredients

Amount Item Type % or IBU 
1.00 lb Rice Hulls (0.0 SRM) Adjunct 5.0 % 
7.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 38.8 % 
7.50 lb Wheat, Flaked (1.6 SRM) Grain 37.5 % 
2.25 lb Oats, Flaked (1.0 SRM) Grain 11.3 % 
1.00 lb Acid Malt (3.0 SRM) Grain 5.0 % 
0.50 lb Munich Malt (9.0 SRM) Grain 2.5 % 
0.75 oz Magnum [14.00%] (90 min) Hops 19.6 IBU 
0.75 oz Orange Peel, Bitter (Boil 5.0 min) Misc 
2.00 gm Chamomile (Boil 5.0 min) Misc 
22.00 gm Coriander Seed (Boil 5.0 min) Misc 
1 Pkgs Belgian Witbier (Wyeast Labs #3944) [Starter 125 ml] Yeast-Wheat 


Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.052 SG 
Est Final Gravity: 1.012 SG Measured Final Gravity: 1.005 SG 
Estimated Alcohol by Vol: 4.8 % Actual Alcohol by Vol: 6.1 % 
Bitterness: 19.6 IBU Calories: 226 cal/pint 
Est Color: 3.4 SRM Color: Color 

Mash Name: Double Infusion, Medium Body Total Grain Weight: 20.00 lb 

Name Description Step Temp Step Time 
Protein Rest Add 3.86 gal of water at 133.8 F 122.0 F 15 min 
Saccrification Add 3.85 gal of water at 191.4 F 153.0 F 60 min 
Mash Out Add 3.37 gal of water at 202.8 F 167.0 F 10 min 

Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4

#009 Belgian Ginger Wit

#009 Ginger Wit
Witbier

 

Type: All Grain
Date: 4/17/2010
Batch Size: 10.00 gal
Brewer: Jeremiah
Boil Size: 13.20 galAsst Brewer: James
Boil Time: 90 minEquipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Taste Rating(out of 50): 47.0Brewhouse Efficiency: 72.00
Taste Notes: Great tasting Wit! A summer favorite! Lacy white head that lasts and lasts. Distinctive, light wheat beer with a hint of spice.
 
Ingredients
AmountItemType% or IBU
13.00 lbPale Malt (2 Row) Bel (2.4 SRM)Grain59.87 %
8.50 lbMalted White Wheat, Flaked (1.6 SRM)Grain39.14 %
0.22 lbAcid Malt (3.0 SRM)Grain0.99 %
56.70 gmSaaz [6.70 %] (75 min)Hops30.0 IBU
85.05 gmTettnang [4.70 %] (60 min)Hops31.6 IBU
1.73 ozCoriander Seed (Boil 5.0 min)Misc
1.73 ozOrange Peel, Bitter (Boil 5.0 min)Misc
4.00 ozGinger Root (Boil 2.0 min)Misc
1 PkgsBelgian Ale (Wyeast Labs #1214)Yeast-Ale
1 PkgsBelgian Witbier (Wyeast Labs #3944)Yeast-Wheat
 
Beer Profile
Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.049 SG
Est Final Gravity: 1.014 SGMeasured Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.53 %Actual Alcohol by Vol: 4.69 %
Bitterness: 61.6 IBUCalories: 218 cal/pint
Est Color: 4.2 SRMColor:
Color
 
Mash Profile
Mash Name: ** J's Single Step MashTotal Grain Weight: 21.72 lb
Sparge Water: 9.82 galGrain Temperature: 72.0 F
Sparge Temperature: 170.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.4 PH
 
** J's Single Step Mash
Step TimeNameDescriptionStep Temp
60 minMash InAdd 27.14 qt of water at 165.9 F154.0 F
 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.4
Pressure/Weight: 21.6 PSICarbonation Used: -
Keg/Bottling Temperature: 60.0 FAge for: 28.0 days
Storage Temperature: 52.0 F 
 
Notes
SG=1.084 @ 74F
OG=? I don't think 1.049 is correct, I could feel this after 1 serving

future notes:
try adding ginger to secondary for more of a "hot ginger" taste
Belgian Wit yeast was better in the end, However, the Abbey might have been contaminated.

Look for chamomile next time to add to the batch. And maybe seeds of paradise too.
Created with BeerSmith

The Upgraded Brewery

During the mounting process one of the balancing pumps fell resulting in an unfortunate head breakage. I figured ebay was the place to go for my stainless upgrade from the CHUGGER people. I have noted a slower output rate from the stainless, but I am more comfortable pushing cold wort through it over the poly. It was a rough first brew day but I am sure with a few brewdays I will be running this thing like a well tuned machine (who are we kidding, every brewday is different and I still need to finish the gas rail before I can call this project complete).

Thanks Swagman for the nice metal work, I know stainless can be a pain from what I understand. (This guy also does tri-clamps if you are interested)

The Herms coil was bent using my hands, a 90° pipe bender, and my weber grill for as a heat source to keep the stainless malleable. I recommend Silicone kitchen mitts for handling the hot tubing. The compression fittings were a real pain to work with. I recommend slipping them on both ends before any bending. Once that stainless bends it's no longer a smooth circle and it can be a serious bugger to shove it together

As always, feel free to ask any questions. I will attempt to get you answers.

note: I also found a great deal on ebay for the 5/8" stainless compression fittings for the copper counterflow chiller from morebeer at a great deal. I've been following the lead from http://theelectricbrewery.com/ lately and found them extremely resourceful.

Friday, November 26, 2010

Fermentation is a go



-- Sent from my Palm Pre

It's BREWDAY #011 - Deschutes Mirror Pond clonea picture for you



 

#011 CYBI Deschutes Mirror Pond
American Pale Ale

 

Type: All Grain
Date: 11/23/2010
Batch Size: 10.00 gal
Brewer: J
Boil Size: 9.73 galAsst Brewer: Can You Brew It
Boil Time: 90 minEquipment: J's (15 Gal) Single Tier
Taste Rating(out of 50): 0.0Brewhouse Efficiency: 70.00
Taste Notes: The base malt is specifically Great Western Pale Ale Malt, which was noted to have a large impact on the flavor.
 
Ingredients
AmountItemType% or IBU
23.06 lbPale Malt (2 Row) (Klagas) (2.0 SRM)Grain87.95 %
1.76 lbCaramel/Crystal Malt - 75L (75.0 SRM)Grain6.73 %
1.00 lbBiscuit Malt (23.0 SRM)Grain3.81 %
0.40 lbCara-Pils/Dextrine (2.0 SRM)Grain1.51 %
38.60 gmCascade - Morebeer - 2010.09.23 [8.70 %] (85 min)Hops21.9 IBU
38.60 gmCascade - Morebeer - 2010.09.23 [8.70 %] (Dry Hop 3 days)Hops-
42.00 gmCascade - Morebeer - 2010.09.23 [8.70 %] (30 min)Hops12.1 IBU
56.00 gmCascade - Morebeer - 2010.09.23 [8.70 %] (5 min)Hops5.3 IBU
56.00 gmCascade - Morebeer - 2010.09.23 [8.70 %] (0 min)Hops-
24.00 gmGypsum (Calcium Sulfate) (Mash 60.0 min)Misc
2 PkgsLondon ESB Ale (Wyeast Labs #1968)Yeast-Ale
 
Beer Profile
Est Original Gravity: 1.066 SG
Measured Original Gravity: 1.078 SG
Est Final Gravity: 1.020 SGMeasured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 6.09 %Actual Alcohol by Vol: 7.59 %
Bitterness: 39.3 IBUCalories: 358 cal/pint
Est Color: 11.7 SRMColor:
Color
 
Mash Profile
Mash Name: Single Infusion, Medium BodyTotal Grain Weight: 26.22 lb
Sparge Water: 0.54 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.4 PH
 
Single Infusion, Medium Body
Step TimeNameDescriptionStep Temp
60 minMash InAdd 39.33 qt of water at 158.3 F149.0 F
10 minMash OutAdd 12.00 qt of water and heat to 168.0 F over 2 min168.0 F
 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Kegged (Forced CO2)Volumes of CO2: 2.4
Pressure/Weight: 21.7 PSICarbonation Used: -
Keg/Bottling Temperature: 60.1 FAge for: 28.0 days
Storage Temperature: 52.0 F 
 
Notes
2010.12.18
-Sample for annual Hattaway xmas party
2010.12.12
-Keg and carbonate
2010.12.05 @ 72°
-add dry hop addition
2010.12.04 @ 71
2010.12.03 @ 70°
2010.11.30 @ 69°
2010.11.29 @ 68°
2010.11.28 @ 67°
2010.11.27 @ 65°
-added starsan to airlock in smaller batch carboy after noticing no bubbles for 2 days (oops, not enough starsan) = issue resolved (cross fingers for no infections)
2010.11.25 @ 65°
-yeast pitched

I had difficulty with the new set up and I played with "ramping" the temp up with the new herms and ended up adding 2 hrs to the mash process. It started and sustained around 130° for two hours before I could get it to climb. I had issue with the grain bed becoming compacted I guess and the pumps couldn't get any wort moving. Next time rice hulls are a must but I am concerned about disturbing the bed during the process with the mash paddle. I think a msah tun snorkel might be a nice touch (j/k).

I'm adding 1lb of Bisuit to compensate for not being able to source "Great Western Pale ALE Malt"


Gypsum (a little bit hard) (I failed to add the Gypsum)
Aim for 1.013 "the dryer the better"
CYBI: (not cloned)
suggested fermentation temp 60-65F

This is based on the rebrew which was deemed "cloned."

All recipes are (unless otherwise specified): 6 gallons post-boil, 70% efficiency, Morey for color, 15% evaporation, 7.27 gallons preboil, Rager IBU, and most hops are in grams not ounces. Most, if not all recipes are primary only (no secondary).

If you brew this, please reply with your results for discussion.

OG 1053
42 IBU

90 min boil

5.23kg Pale Ale Malt
400g crystal 75
90g carapils

28g cascade 6%AA at 85m
28g cascade at 30m
28g cascade at 5m
28g cascade at 0
21g cascade dry hop

WLP002

Mash at 149F

Add gypsum

Ferment at 65F, raising to 72F after 4 days

Discussion notes:
The base malt is specifically Great Western Pale Ale Malt, which was noted to have a large impact on the flavor.
Created with BeerSmith

Thursday, October 7, 2010

Thanks Swagman

You have been sent 1 picture.


IMG_6574.JPG

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Thursday, September 23, 2010

2010 Founders Nemesis

2009 was so much better although the touch of coffee in the finish this year was nice, and yes, it took and hour to peak

Saturday, August 28, 2010

Cider Attempt #1: nothing complicated with 1 gallon

Whole Foods Organic Apple Juice OG: 1.052
Lalvin 71b-1122 wine yeast
begin ferment temp @ 72 (the fridge was acting up, this will range from 63-72°)

Thursday, August 26, 2010

2010.08.26_Founder's Canadian Breakfast Stout @ Flying Saucer

It was great, very similar to KBS but had a itsy bitsy maple sweetness in addition. How can you go wrong with a 6th chance to have KBS in one year (assuming you were lucky enough to get a 4 pack and a fresh KBS on tap somewhere). No complaints here. Thank you, may I have another!

Saturday, August 14, 2010

The Best Ginger Beer out there!

You have been sent 1 picture.


IMG_0905.CR2

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Saturday, August 7, 2010

Prepped pumps and other equipment for the next Brew day!

I have since acquired a new march pump, 10 sticks of 12' stainless 1" .125" thick for a brew stand (or two? anyone out there interested in negotiation?), a sump pump is on the way for cleaning equipment, two more thermometers for the keggle and the mash tun.

Theoretically, all of this equipment will help to save my back and brew better beer! Now that I am able to ferment in the house with the modified mini fridge (not the Wifey's favorite new toy ::shrug::). I still have some work to get the temp below 60 but I am sure I will figure it out. Maybe letting the compressor breath (vent) better would be a good start. I think everything should begin to get more consistent (as far as quality is concerned...ok, maybe consistency with process and not necessarily the quality of beer). Time will tell.

I have found a connection around town in the brewing community who may be willing to provide the welding needed to get the brew stand in order. Maybe I can talk him in to making another from the extra SS and he could keep it for his work or I could possibly sell it around town to pay him for all of his work. I still have a few things to iron out but I am a bit excited to say the least!!!!!!

With luck, I can talk the Wifey in to joining me down at the next brewfest down at Zona Rosa considering the Elders are playing. How nice it is to have great entertainment (while drinking great beer!).

In the meantime, I am passing time drinking Odell's St. Lupulin (I love the bottles for repackaging, even if I'm resting on the idea of kegging most of my beer from now on) and enjoying the new deck! 

Friday, July 30, 2010

Aphrodite @ Saucer

I was hoping for more, small pour, and the beer is just better from a bottle (which makes it easier to satisfy my craving when it hits).

Tuesday, July 6, 2010

How to Build a Layered Drink


If you don't see images below, view the online version
  Home      Cocktail Recipes      Spirits   
     Bartenders      Bartending      Entertaining   
 
 
 
 
 
Earn Your Stripes
How to build a perfectly-layered drink
July 6, 2010
There's something undeniably appealing about spirits served in a neat stack, and something even better about being the one to build it. If you'd like to achieve the perfect float at home, all you need are your desired ingredients, a quick lesson in liquor density, and a very cold spoon.

After you've lined your glass with the drink's initial layer, hold a chilled spoon, backside up, in the glass, just above the liquid. Pour the next spirit slowly over the back of the spoon so that it is dispersed evenly across the first layer. The best way to get great layers is to make sure you're starting with the heaviest liquor first -- check out our density chart to know which booze belongs on the bottom.
Keep reading »
Today's Cocktail Recipe
The B52
Ingredients
1/2 oz Coffee liqueur

1/2 oz Irish cream

1/2 oz Grand Marnier

Preparation
In a shot glass, layer the coffee liqueur, Irish cream, and Grand Marnier in that order.
 
 
 
 
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