Yellow City Brewing Company


Joby Bock!!! — And Welcome to Yellow City Brewing Company
05/05/2011, 12:25 AM
Filed under: "Joby Bock" Maibock Ale (2011)

No, Yellow City Brewing Company isn’t a new craft brewery you can visit or buy beers from in a store. Maybe one day though. You see, I’m a craft beer enthusiast who’s written a beer blog at 1YOB for the last year. And I’ve recently taken up the hobby of homebrewing my own beer. Yellow City Brewing Company is a blog following those efforts.

Being a huge fan of Shiner Bock, I had to brew something similar. So I selected a Maibock recipe kit from Sograte homebrew shop here in Lubbock and picked up an extra ounce of hops to give it a little extra kick. Here’s our exact recipe for a five-gallon batch:

  • Pilsen Light Malt Extract – 6-pounds liquid
  • Munich Malt Extract – 3.3-pounds liquid
  • Columbus Hops – 1-ounce pellets (40 minute boil)
  • Kent Goldings Hops – 1-ounce pellets (20 minute boil)
  • 1 Smack Pack of Wyeast American Ale II Yeast
joby-bock-ingreients

All of our ingredients gathered before beggining to brew Joby Bock.

On March 20, 2011 my good friend Trey Roach drove down to Lubbock from Amarillo, Texas to help me brew my very first batch of beer. Neither of us having brewed beer before, I’m sure the scene was quite comical. Things started out a bit clumsy. But with Trey here to calm me down and me having taken a “Homebrewing 101″ class at Sograte the weekend before, we eventually got our act together.

joby-bock-boiling

Once we calmed down and got our act together, we were brewing like pros!

Now fast-forward six weeks to today. After 60 minutes of boiling, the weeks long fermentation and bottling process, I’ve opened a few bottles of my homebrew. Without sounding too self-absorbed, I must say the beer kicks ass. My brew is supposed to be a Maibock. Some purists would say I’ve bastardized the style. Maibocks (and all other Bocks) are traditionally lagers. But being new to homebrewing, I have limited resources to maintain the cold temperatures necessary for fermenting a lager. So I brewed it with ale yeast instead. I also added an extra ounce of Kent Golding hops to give it a little extra kick; thus throwing it way off the official style guidelines. The closest commercially available brew to mine is Rogue’s Dead Guy Ale.

It’s a very bright and flavorful brew. It’s pretty well-balanced with neither hops nor malts standing out too much over the other. To be honest with you, my homebrew reminds me more of an ESB like Red Hook or Left Hand’s Sawtooth Ale than it does a malty Maibock.

I’m calling it Joby Bock after a hilarious YouTube video we’ve all had a laugh about at my office. And I even designed some pretty sweet labels for my beer. The beer is still pretty fresh though; and these few bottles I’ve drunk are only initial tastings. I’ve already noticed the flavor change a little over a few weeks (mostly hops calming down). Now the only challenge is to keep enough around to age and compare to next years batch of Joby Bock!

joby-bock-label

Maybe you'll see these labels gracing the beer shelves someday!

© Kelly Podzemny. All rights reserved.




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