This is for John “Death Valley Johnnie” Ernest Collins 1919-2016
Death Valley Johnnie

Death Valley Johnnie Red Ale

ABV: 7.4%
OG: 16.7 Plato

IBU: 81

Death Valley Johnnie, a World War II veteran, was stationed in a forward field hospital supporting Navy and Marine wounded in the Pacific theater. When asked about his experience he replied, “Other than the war…I hated the bugs and humidity.” This is why he would bring his family on vacation to the hot, arid desert in California- Death Valley. Crafted with Red-X malt to capture the desert palette with red hues, Bravo hops to bring out the earthy yet citrusy flavor of the malt, and dry hopped with Falconer’s Flight hops to commemorate the island hopping boys he spent his time helping. Death Valley Johnnie Red Ale is brewed in their memory.

Recipe:

Liquor to grist ratio of 2.4:1

Hop additions:

Beginning of boil: Bravo for 41 IBU

Whirlpool: Falconer’s Flight for 29 IBU

Dry Hop: Falconer’s Flight to taste (This step isn’t necessary and is up for any hop aroma you’d like to impart)

*The original 5 gallon homebrew was 85% Red-X, 2% carafoam, and 13% dark Belgian candy sugar with bravo and citra hops.*

Grandpa, the second he found out I made beer, was always writing letters about the subject. A brewery opening, news about a corporate brewery take over, articles about beer process, and any other beer related thing he saw. The letters would always follow this format: Hey Redhead, I recently read ______. I’ve included ______ for you to read. Beer is on the up-and-up. Very proud of you. Love, DVJ.

They would always be typed with the exclusion of his signature and the post script. His post scripts were the best, bear in mind this is from a 97 year old man; “P.S. – please send beer soon.” or “Still thirsty.”

I was able to get him Death Valley Johnnie Red Ale before he passed. He would ask for another bottle and his health aid would suggest he have water. His reply was, “it’s alright the Redhead will take care of me.”

And I did. Once his health aid went into the other room we’d open another bottle and listen to his life experience. His favorite mottos in life were”

“Never complain, Never explain”

“Take care of your body and your body will take care of you”

A quote from my father and his siblings about my grandfather:

“My dad used to take us out to Death Valley, the hottest place I know, for our family vacation. He’d bring one six-pack of soda and 3 cases of beer. This was intended for five children, his wife, and himself. Yes, one six-pack for 5 kids and 3 cases of beer for good ol’ DVJ.”

Mad Butcher Pickled Peppers (or any IPA)

This recipe is a spicy, kick-it-up, style of peppers. It can be used to join a pork sauté sandwich (bon mi), a pepper jack cheeseburger, a relish on a bratwurst, and excellent addition to huevos rancheros, (I do lazy-style-scrambled eggs) or puréed to make an amazing zesty salsa. It pairs well with any IPA. There are several citra style IPAs on the market. Pick your favorite. I happen to be partial to Mankato Brewery’s Mad Butcher IPA.

Supplies

800mL (24 oz) container with lid (I use a protein shaker bottle/lid)

Airlock (not entirely necessary but I always side with caution with pressure building microbes) can be found at any homebrew store.

Ingredients

Citra IPA, 1 1/3 cup
Kosher salt, 1 tbsp 1 tsp
Sugar, 2tbsp 1 tsp
Apple cider vinegar, 1/3 cup
Jalapeno peppers, 4
Red pepper
Yellow pepper
Orange pepper
Garlic, clove
Water, 1/3
Basil, 4 leafs
Ground black pepper, a pinch (just so we can say peppered pickled peppers)
Shredded carrots (optional)

Directions

Now that we have our ingredients and our favorite cita IPA it’s time to start fermentation preparation.

1. Wash produce and equipment.
2. Slice peppers, jalapeños, and other produce. For less spicy peppers remove the seeds.
3. In a small sauce pan dissolve the sugar and salt in water on medium-high heat.
4. Add vinegar, reduce heat, then add beer and turn heat off.
   
   

   

   

   
5. Let sit for 5 minutes then remove from heat, cover, and place in cool water bath or
   fridge until room temperature.
6. Place veggies and spices in container and drizzle room temperature solution over them.
7. Be sure to spin the container or stir the veggies to prevent air pockets.
8.  Let set away from sunlight for 2 weeks and you’re pickles are ready!

Warning: If you are not used to eating naturally fermented veggies it would be advantageous to heat the peppers in a small sauce pan before serving. I’ve noticed that these probiotics can cause gas. Heating them wont ruin the probiotic in the peppers but will deactivate a good chunk as to not cause a large disturbance to your microbiome. (example: excess gas)

Salsa

Spicy eggs

The Science

Beer is the by product of fermentation of a carbohydrate to ethanol. In this case we are adding an additional two fermentations; One, to turn the alcohol into acetic acid (vinegar) and Two, to convert the sugars in the peppers to acids. These fermentations decrease the pH (increased acidity) and causes our peppers to pickle. Beer has a relatively low pH (high acidity) ~4.0. This is good because a pH below 4.5 prevents organisms that will make you sick and allow for a good environment for lactic acid bacteria. (we want these ones) We add vinegar at the beginning of this recipe to make ensure that the pH is below 4.5 since the water, peppers, and some beers will bring the pH above 4.5. As the microbes turn the beer into vinegar and parts of the peppers into acid the pH will drop. (increase in acidity) This is what will prevent spoilage organisms from growing on the peppers. The only microbe we need to worry about are molds. Molds will want air to grow. If you keep the peppers submerged in the brine (solution we made) mold will not grow. Pickling is one of the oldest forms of food preservation and adds unique and wonderful flavors to your cooking arsenal.

Thanks for reading,

The Zymologist