As soon as I saw that Breski’s had the Stone Cold beer…. I was grabbing the keys and jumping in the car for the drive over. I picked up a four-pack of this, as well as a four-pack of the FVCK COVID beer which I did a beer review of previously. This is another one of those beers that falls into the category of ‘got it because of marketing’ over got it because of what hops are in it, or flavors, or adjuncts, or knowing the brewery’s reputation, etc. Like some bad beers I’ve had, like Trial by Wombat, or Jon Voight’s Car, where I got them because of can art or name of the beer – I got this because its the Stone Cold beer.

Early 2000s, high school me was a huge wrestling fan. We watched each RAW, each SmackDown, even the minor shows like Heat, Velocity, Metal, etc. We also watched TNA when they started up with the Wednesday PPVs and their Impact show. We watched WCW at its tail end when it ended and WWF bought them out in 2001. We were big fans of ROH as well, me and D. Scott were at Final Battle 2004. D. Scott, R. Dibeler, and myself have been to a couple of shows, the more notable ones being WWE Unforgiven 2003 and WWE Royal Rumble 2004. Stone Cold was one of our favorites, mine in particular, along with (sad to say now due to everything that’s happened – but – Chris Benoit), Taz, RVD, Chris Jericho, Eddie Guerrero, (Rory’s favorite was always Kane) – and that’s just listing the WWF/E wrestlers. Not getting into the indies or puroresu or lucha libre and stuff.

And this might surprise some…. but Stone Cold Steve Austin knows a little bit about drinking…..

Maybe…. just a little.

So what better beer to do a review of on National IPA day than the Stone Cold Steve Austin IPA beer?!

Beer: Broken Skull
Brewery: El Segundo Brewing Company
Style: IPA – American
ABV: 6.7%
IBU: 67
Untappd Description: Broken Skull IPA: A bad-ass 6.7% India Pale Ale designed by Steve Austin and ESBC for the working man & woman. It features Citra, Cascade, and Chinook hops to deliver big flavor with an easy finish. Now stop reading and start enjoying this awesome beer! Cheers! -Steve

According to their Untappd page, El Segundo Brewing Company (ESBC) is from El Segundo California, United States, and is a micro brewery. (I honestly thought they were from Texas, not California, so I learned something new by clicking their Untappd page.) They have 286 unique beers for a 3.87 global average rating (as of 8.6.20). Their Untappd Description reads: “El Segundo Brewing Company is the product of founder, Rob Croxall’s love and passion for beers. More than anything, Rob has a knack for hoppy beers. Being a brewer, he decided leave his longtime career in aerospace financing to establish his own microbrewery. Rob invested in the Los Angeles area. El Segundo Brewing Company specializes in hops that provide outstanding and unique bitter flavors of beers. The brewery focuses on its personal dry hopping brewing method that produces fine aromas. Rob’s great love for hops has become the motivation behind the success of El Segundo Brewing Company today.”

Lets jump right into this review and tackle the beer itself. Appearance is a clear, bubbly pilsner / light West Coast looking IPA. Not very dark, not very malty, completely clear minus the bubbles (very well carbonated), this honestly looks like it could have been a pilsner, or lager, or a lite beer – Miller or Coors – when poured out. Big foamy head to it that just kept bubbling up.

Aroma is light hoppy, and not a whole lot more. Which is pretty typical for an IPA; especially American / West Coast style, etc. There’s no adjuncts, nothing added to it, no ‘milkshake’ or ‘New England’ – ness to it, its a straight legit IPA, in the old vein. The hop combination of citra, cascade, and chinook is pretty distinguishable. I grow cascade and chinook hops at home, and I can pick out their aromas pretty distinctly. Citra is also another easy to pick out hop aroma and flavor, mainly because its name is a pretty big indicator. There is no other real aromas to this, its just hops and ‘beer is beer’ smell. No malt, no sweetness; just the citrus, grassy, slight lemon, a little bit of pine, that comes from the combination of hops in this.

Flavor… and taste…. is where this falls a bit flat. And no, the beer itself isn’t flat…. its just, there’s not a whole lot here. Its actually pretty bland. Me and D. Scott decided it tasted like a ‘starter IPA’. Do you have a friend who you want to start drinking IPAs, and want to move them away from Miller Lite, Coors Lite, and Yuengling Lager? Then this is the beer for you! And being an easily marketable beer – “The Stone Cold beer!” or “The Stone Cold IPA” it should be an easy pitch for you to get your buddy to drink it. There just sadly isn’t a whole lot going on here flavor wise. Its not bad, there’s no off flavors, nothing tastes horrible, no lingering after taste thats bad…. its just underwhelming. Its watery, its a bit thin, it tastes like hops in water, and not a whole lot much of anything else going on. The hops don’t even come off as that strong and don’t give you a complete kick or gut-punch hop flavor either. The hops give off a slight, very light, citrus flavor, like a lemon peel in water kind of thing, there is a little bit of grassy and earth notes and just a wee bit of a pine / pinecone hop taste, but none of it is severe, or even strong. That isn’t to say this is a horrible beer and you won’t like it, its a perfectly accessible and perfectly fine beer, for 12$ (a little bit less I think, maybe a little over 12.10$ with tax) a four pack, this is a very fine, crushable even (only 6.7% ABV and the light flavor makes it go down easier) beer, that you and a buddy can kill an evening playing video games and drinking this. So in that way it makes for a perfect beer for Stone Cold Steve Austin…. and that’s the bottom line…………….. Because Stone Cold Said So!

Kick.

Stunner.

Ultimately though, my opinion of this, if given the choice between this and the many other options out there, might be closer to Stacy Keibler’s:

My Untappd Rating: ***.25
Global Untappd Rating: 3.84 (as of 8.6.20)

I want to think some of that rating bump is namesake and marketing, but maybe others genuinely loved it or at least liked it better than I did. I dunno, if you’ve had it, leave me a comment and let me know what your thoughts were on it. Maybe I’m way off base. Maybe the cans we got were different or off. I dunno, let me know, I’d love to hear from you guys!

As always, thanks for reading everyone. Check out our Facebook, Twitter, and Instagram pages, you can find the links for them at the top and bottom of each page. We’re almost up to 200 Twitter Followers, so please click the follow and like buttons on each of our social media accounts, it adds up and really helps!

Cheers!

-B. Kline

And that’s the bottom line…. because Stone Cold Said So! Austin 3:16 says I just opened a cap of whoop ass on you! WHAT?! WHAT?! WHAT?!

Oh…. I could go on all day doing this! Better stop and have another beer. Cheers all!

Happy National IPA Day!

-B. Kline

What makes this beer so unique? It’s a baked, raw ale.

The brewing session took just over ten hours to complete. When finished, this beer will closely resemble a cross between a brown ale and a barley-wine, but with much less bitterness. The body will be huge, and the aroma and flavor will be filled with deep toffee, caramel, and dried fruit (raisin) notes, accompanied by spicy phenolics from the Hornindal Kveik yeast.

According to Lars Marius Garshol, “keptinis is an ultra-obscure style of beer, made only by a few farmhouse brewers in north-eastern Lithuania, and by three commercial breweries. One being Ramunas Čižas, the other two being Dundulis and Kupiškio.” Craft breweries will struggle to make this style because of the amount of oven space required to bake large pans of wet malted barley mash, which is the signature process that makes this beer so unique.

Remember that this is a farmhouse beer. For centuries, farmers would set aside a portion of their grain, whether it was barley, rye or even oats, to brew the family beer, both for nourishment and celebration. Most had a separate small building on premise for the malting process, and the farmers understood this process well. The issue was that they rarely had a kiln, which is where the complex flavors, color and mouthfeel would come from. Specialized malt was expensive and hard to find, and a far distance away. The solution? Make a mash, then bake it at high temperatures to allow the maillard reaction to caramelize the sugars in the malt.

So let’s get into how my ten hour brew day went…

Knowing that the goal was to caramelize as much of the malt as possible, I lowered my mash liquid to malt ratio from 1.420 quarts/pound to an even 1 to 1, which made a thick mash. I mashed in with 15 pound of Viking Pale Malt, and five pounds of Viking Rye Malt.

After an hour in the mash at 156 degrees Fahrenheit, I poured the mash into four aluminum pans, and placed them on my outdoor grill at 350 degrees Fahrenheit. I was only able to fit half of my mash into the pans, so in the future I will need another baking solution to fit more volume. I highly recommend using the aluminum pans so you don’t ruin your good baking pans, and you can bend and peel the aluminum to get the bark-like malt out of the pans after the bake is complete.

The three pictures show my progress at one hour, two hours, and at the completion of three hours.The high temperatures boil the mash and release steam, reducing the liquid and therefore thickening the mash. Eventually, when most of the liquid boils off, the malt begins caramelizing.

After three hours, I pulled the pans from the heat, and added the now carmelized malt back to the mash, and recirculated the mash for another thirty minutes. Note in the picture you can see the varying degrees of carmelization, all which will provide unique flavors to the finished beer.

During recirculating, I also brought three gallons of water to a boil, and added two ounces of Northern Brewer Hops, making a hop tea. After recirculating the mash, as the recipe suggests I added the hop tea to the mash during the sparging process, which would bring earthy, spicy hop flavor and bitterness to the beer.

As I mentioned earlier, this is a raw beer, so the wort was never actually brought to a boil, but the wort did get collected at around 180 degrees F so we can assume any bad bacteria has been killed off and won’t effect the finished product.

Another note worth mentioning is that this was an intensely sticky mash, both from the carmelization and from the heavy use of rye. This made lautering and the collection of wort very difficult. I ended up collecting a half gallon less than anticipated…even after using boiling hot hop tea to sparge.

In the end, I collected four gallons of wort at a gravity of 1.082. The color was a deep amber, with tons of toffee and caramel flavor. I pitched the Hornindal Kveik yeast at 80 degrees F, and commenced cleanup. When I woke up this morning, less than 12 hours later the kveik yeast was doing its job and bubbling away. A successful keptinis brew day complete. Stand by for tasting notes when the beer is finished in a few weeks.

Happy National Homebrew Day!

Relax, have a homebrew!

Cheers!

Karl D. Larson