The above image greets you when you visit Public House’s website. There are billboards in town with a business suit dressed chimpanzee holding an American flag. While the concept of a gastropub is traditionally English, Public House is quintessentially American.
The interior resembles a library. Dark wood covers the floors with bookshelves holding various old books, ornaments and antiques. The decorations typically have an American theme. Pen drawings of American Flags or founding fathers are displayed.
Where to start? Public House is home to the only Certified Cicerone in the state of Nevada, and as such, has an impressive beer list. There are roughly 200 beers to choose from, primarily in bottles, ranging from German lagers to Belgian abbey ales, and from French farmhouse ales to American IPAs and even a few sours and barrel aged beers. They also regularly keep a beer available on cask. During my visit the cask beer was Deschutes Black Butte Porter. The cask version gave this beer a very soft and smooth texture. It retained it’s dark chocolatey taste while feeling very light texture-wise. I also tasted Stillwater’s Existent, a dark farmhouse ale. A lot of plum aromas paired with grape flavors. Despite the dark, fruity flavors, the beer was still refreshingly light.
Both beers paired perfectly with the hearty, rich food that Public House has to offer. Appetizer was the Welsh Rarebit. “Cheddar-Beer Sauce on Toast” as the menu described. The cheese sauce tasted like it was comprised of a dark malty beer with a little mustard, possibly even Worcestershire sauce? The bread was perfectly crusty to contrast the creamy cheese sauce on top.
I opted to try the Pub Burger for the main course. Maybe it was the bacon marmalade, the Guinness aioli, or the gruyére cheese, but this was one of the best burgers I’ve had in Las Vegas. The grass-fed beef was juicy and the toppings complimented it with rich cheese and sweet bacon. Despite the flavorful ingredients, the burger was perfectly balanced with no one aspect dominating the others. This is a difficult burger to eat in one sitting, but it’s even more difficult to stop eating it!
Other items on the menu include fried quail served with waffles, roasted bone marrow served with bacon, and various steaks, and shellfish. There is also grilled octopus, duck confit, and a foie gras parfait.
Public House is located in the Venetian resort on the strip. They use the best quality ingredients and have a renowned chef. As such, the prices reflect this. The quality of food definitely matches the price and this restaurant is worth every penny. That said, the beer prices are also higher than most places in Las Vegas. Bottles start at $7 for 12oz and drafts start at $8. You are likely to end up paying about $10 a beer if you want to drink the less common stuff. Yes, the beers are priced high, but you are likely not going to find most of these beers anywhere else in town. Even still, this place is completely worth it for the food alone.
By far, the best beer fest I’ve been to, obviously, since this the biggest in the country. I finally had the chance to taste so many different beers that I don’t have access to in Nevada. In future posts I’ll write about some specific breweries or beers I tasted.
Downside of visiting the final day, a lot of the more rare beers were already out. However I do have a list of favorites that I did get to try:
Stone BELGO Old Guardian Barley Wine
Rogue Old Crustacean Barley Wine
Dogfish Head Tweason’ale
Ballast Point Victory at Sea
Left Hand Milk Stout
Great Divide Chocolate Oak Aged Yeti and Espresso Oak Aged Yeti
Alaskan Smoke Porter aged since 2000
And the list goes on. Attached are a few pictures I was able to take. Yes I took a picture in front of the Anheuser Busch booth for fun, no I didn’t try anything there. I was surprised to see how busy the booth was, which is a shame considering all the great craft breweries that were there in attendance.
Got to meet Zane Lamprey from the TV shows Three Sheets and Drinking Made Easy, super nice guy. Also saw Greg Koch from Stone, he insisted that a picture be taken with him.
All in all, it was a great time. I highly recommend you take a trip to Denver for future GABF’s. It is impossible to not have fun.
Look at the red hue along the edge.
After spending the day seeing all my beers taste like vinegar, I was scared to try one of my finished beers. I bottled both the IPA and black IPA the day I brewed the brown ale. What if I contaminated those beers while bottling? It’s been 2 weeks since I bottled those beers and I had put one of each in the fridge to try two days ago. I had to try one of them to see if it was ok.
I opened a bottle of the black IPA and poured a glass. It smelled great. And it tasted even better! I was so relieved. It wasn’t very hoppy, a bit more like a porter than a black IPA. Very malty with a sharp bitterness in the finish. If I were to change it, I’d add more hops early in the boil to add more hop bitterness and more hops during fermentation to add some more aroma.
The color is surprisingly very black. When I initially brewed this, it was much more brown and I was concerned that I didn’t add enough carafe malt. After tasting it now, I’m thinking a little less would tone down the sharp bitterness in the finish. And besides, it’s crazy black now!
It has been over a month since I last wrote on here. Despite originally planning on using this as a means to talk about my homebrews, I have failed thus far. So, let’s make up for lost time.
I have brewed 6 different beers in the past month. Through this, I have changed my workflow when brewing and I have decreased the amount of time and effort it takes to brew. After each beer, I decide that I am exhausted and need to take a break for a couple of weeks. That never lasts, I get the itch to brew again a few days later. Below are the beers I have made:
Pale Ale: This was the first beer I made. I wrote this recipe entirely from scratch and intentionally wrote the recipe to be as basic as possible for the sake of keeping it simple. Pale malted barley and centennial hops. Once the beer was brewed and ready to go into the fermenter, I measured the gravity (density of sugar) and it was spot on to my calculations. Awesome! One week later, after all the visual signs of fermentation disappeared, I checked the gravity and found that it didn’t drop as much as it was supposed to. Meaning instead of my beer having 5% alcohol, it was only at 3%. I later learned that the most likely reason this happened was due to my inability to keep a consistent temperature during fermentation. Yeast is very temperature dependent and different yeast strains ferment at different temperatures. When the yeast notice a rise in temperature, they work harder. When the yeast notice a decrease in temperature, they go into hibernation. The yeast I was using was meant to ferment at 70º F. Not the easiest thing to do in Las Vegas during the summer. With this beer, I learned how to maintain that temperature.
I continued the process to finish this beer anyways. Despite it not being perfect, I wanted to see what it would taste like finished. I dry hopped the beer and let it sit for another week and then I bottled it and let it condition and carbonate in the bottle for two weeks.
A few days ago I cracked one of the bottles open to taste it. To my surprise, it was great. Despite the failed fermentation, it tasted like a normal beer. It didn’t have the watery taste that art artificial beers have (Bud/Miller/Coors) and it didn’t seem sweet from the residual sugars. It had a very dry, crisp finish and was very refreshing. The aftertaste was however a bit bland compared to the initial taste. I had intentionally used few ingredients so I could have a blank slate. Sure enough, this gave the aftertaste an expected simple taste to it, but I was suprised that it wasn’t more present.
Black IPA: I initially was planning on brewing regular IPA next, but I was too excited for this beer that I couldn’t wait and decided to brew this one next. Building upon my pale ale recipe, I added two more malts: crystal malt to give it another element of sweetness, and carafa malt to make the beer black in color with a slight roastiness. I still used only one variety of hop, but this time I used cascade hops.
I had brewed only two gallons of the pale ale. This beer, and all the other beers that I made, I brewed three gallons. That means more grains. Not to mention the fact that this was going to have a higher alcohol content than the pale ale so even more grains were used. Long story short, I mashed the grains with too much water and spilled some. While mashing I also had a hard time keeping a consistent temperature. When mashing you typically keep the water between the mid 140ºs to high 150ºs. Any lower and the sugar conversion doesn’t take place. Any higher and you stop the conversion process. Long story short, I measured the gravity before the boil and I was way off. Not wanting to have another weak beer, I made a few changes to the recipe and added some turbinado sugar to bring the sugar content up. After the beer finished the first stage of fermentation I tested the gravity, and it was right at it needed to be, bringing the beer to 6.8% alcohol content!
This beer is still carbonating so I haven’t had a chance to taste the finished product yet. But the taste I took a taste when I was bottling it makes me very excited to drink this! It has a very hoppy aroma but isn’t too bitter. Cascade hops aren’t really known for their bitterness. The addition of the crystal and carafa malts give the beer a nice malty body.
IPA: The original plan was that this beer and the black IPA would be the exact same beer except with the black IPA getting the carafa malts to make it black. My intention was to make very similar beers with only one different ingredient to taste the difference that it makes. This was originally going to be brewed second. It would be the same recipe as the pale ale, but with more hops and an additional malt. The black IPA would then be the exact beer as this, but with the carafa malt. Because I brewed the black IPA before this one, and had the mishaps that I did, I brewed this one a bit differently. I was very cautious and scared that my sugar levels would be low again. Despite not spilling or boiling over the wort, I was still worried. I decided to add less water before the boil than I did before. This would make the sugar level a little bit more concentrated. I finished brewing, took a gravity measurement and was shocked. I wasn’t too low on sugar at all. It was crazy high, and I didn’t even add sugar like I did to the black IPA! The result was that this beer finished with an alcohol content of 8.5%.
This beer is also still carbonating and should be ready to drink about the same time as the black IPA (I brewed them 2 days apart). This beer tastes very different from the black IPA, despite the original plan of them being very similar. They have the same amounts of hops in them, but since this has a higher alcohol level, the residual sugars mask some of the bitterness and leave mostly just hop aroma. The added alcohol also give it a slightly thicker body, making this a very smooth beer with a very balanced hop level and a high alcohol content.
Brown Ale/Porter: I’m grouping these together because they were brewed one day apart and have a combined story. I kinda used recipes for these. I used the ingredients that the recipes called for but I changed the amounts used to match the alcohol and bitterness levels that I was looking for. I also changed the recipe for the brown ale because I wanted to try adding some dried maple syrup. Basically, it’s maple syrup that was boiled down to a solid and broken up into small chunks. This sounded like it would be awesome with the brown ale.
The first 3 beers I used a California strain of yeast. These two beers used two different British yeast strains. Both of the yeast strains wanted to ferment at 65º. I kept the first three beers at 70º, so I figured that this wouldn’t be too hard. Wrong. Keeping these at 65º in the summer was a bad idea. First, I mentioned earlier that if the temperature is higher, then the yeast work faster. This sounds like a good thing except for the fact that when the yeast work faster, they put out some off flavors. Specifically, it makes the beers smell and taste like alcohol. The brown ale fermented to the right level that it should have, 6.4%, however it tastes like it is in the range of 8-10% but without the sweetness/body to balance it. I still thought it tasted good, just not what I was planning for.
The porter on the other hand, suffered due to my attempts to control the temperature. The wild temperature swings caused a stuck fermentation for the porter. Unlike the pale ale, this time I tried to fix it. I added the California yeast I had used before and raised the temperature to 70º. Unfortunately, that didn’t work. The porter stopped at 4.3% rather than 6.3% alcohol. In addition to that, it has the strong alcohol taste that the brown ale has.
Both these beers will be bottled in the next week or two and will be done conditioning about 3 weeks after that. It will be interesting to see how they turn out.
6: I’m not sure what style to call this. I’ve been calling it 6 since it’s the sixth beer I’ve brewed. After the temperature issues I’ve had, I started to be intrigued by the saison style of beer. Saisons were brewed by farmers in Belgium and left to ferment in barns during the summer. The result is a yeast strain that ferments up to 90º! Living in Las Vegas, I was excited to try this yeast. I wrote the recipe from scratch by first writing a recipe for a saison the same way I did with the brown ale and porter, by copying ingredients and adjusting the amounts for a saison recipe. I then re-wrote it substituting the grains in the recipe with the leftover grains I had from the first 5 beers. Since I am very fond of black beers, I threw in the rest of the carafa I used from the black IPA. I chose hops based off of what I had leftover as well. Saisons are not typically hoppy beers but I decided to try making this one moderately hoppy, about the level of a pale ale. I used the hops I had that were not over the top to try and keep them from being overpowering. I went to the local homebrew shop to buy the yeast but they didn’t have the specific yeast I wanted. I instead grabbed a different Belgian yeast that will ferment up to 78º. I typically keep my house between 70º-75º so I decided it should be fine.
Saisons are typically light in color and light in hops. They have a very crisp, dry finish and are a little peppery from the Belgian hops that are typically used. Mine is a hoppy, black saison. I figured this will either be awesome or terrible.
I just brewed this beer last friday so it is still fermenting and I haven’t taken a gravity reading or taste since I put it in the fermenter. That one taste was pretty good though! The taste will change quite a bit as the sugars are converted into alcohol and the hops balance out, but so far it is at a good starting point!
There you have it. Six beers in four weeks. I am going to wait to brew again until I bottle the brown ale and the porter. I haven’t decided what I’ll brew next. I am going to keep away from making traditional British beers for now until the temperature drops outside. I am planning on ordering the specific Belgian yeast I’m looking for online and will brew several beers with it. For sure a traditional saison and an IPA using the yeast. Knowing me, I’ll probably make it a black IPA. Whatever I brew next, I’ll be sure to actually start writing about it and posting the pictures I take!
The royal family has decided that beer is for the lower classes and has banned any beer from being present at Prince William’s wedding. Specifically: “It isn’t really an appropriate drink to be serving in the Queen’s presence at such an occasion.” Since many associate beer with a drunken frat party with an endless supply of Bud Lite, beer can have a negative connotation. Many think of beer simply as the watered down taste of Budweiser, Miller, and Coors. However, modern day craft beers have complex flavors that any alcohol enthusiast can appreciate. It is a shame the royal family does not see this, especially considering the history beer has had in Britain.
So, in honor of this, here are 6 beers that would be great at a wedding. While William and Kate have not shared their beer preferences, if any, these beers are wedding worthy.
Chimay Grand Reserve
This is a very smooth, amazing beer. It’s bottle conditioned, meaning that it is naturally carbonating and maturing inside the bottle. It is also brewed by monks in Belgium! How is this not classy?
Dogfish Head Midas Touch
This beer is fit for kings! The recipe for this was created by investigating the chemical compounds lining the inside of clay jars buried in Kind Midas’ tomb. It is brewed with honey and grapes, which gives it some white wine-like qualities. Dogfish Head states that this “will please the Chardonnay of beer drinker alike.”
Dogfish Head Chateau Jiahu
Another beer from Dogfish’s ancient ales. Also brewed with honey, this is a very light, crisp and refreshing beer that could easily replace a white wine.
Dogfish Head Red & White
This is a witbier that is fermented with pinot noir juice. The added fermented fruit juice gives this beer a strong tart flavor making it a favorite amongst traditional wine drinkers.
Stone Old Guardian Belgo Barley Wine
This is similar to Stone’s normal Old Guardian Barley Wine, however this one is fermented with a Belgian yeast strain whereas the traditional Old Guardian uses and American yeast strain. The Belgian yeast brings out some floral and fruity characteristics in the beer which pairs perfectly with the strong, distinct taste from the barley and hops used in barley wines.
Coronado Brewing Idiot IPA
An unfiltered IPA from a small San Diego brewery. This beer is served on cask (aged and fermented naturally) giving this beer all the qualities of a good IPA with a smooth, soft texture.