Freudenfest – Fieldpointe Brewery

Memorial Day, originally known as Decoration Day, is a federal holiday in the United States for honoring and mourning the U.S. military personnel who died while serving in the United States Armed Forces. From 1868 to 1970, it was observed on May 30. Since 1971, it is observed on the last Monday of May. Memorial Day History

On this day we give thanks to God for the service men and women who have given their all for the nation and for us. May God richly bless the families of those who have served and those who are currently serving in the United States Armed Forces.

Secondary to the day’s military commemoration is the opportunity for the Fieldpointe Brew Crew to get together with Mark mastering the grill and me at the brew kettle.

Freudenfest “Festival of Joy” is the name of this Oktoberfest Marzen being brewed for First Evangelical Lutheran Church’s 175th anniversary of sharing Word & Sacrament to the people of Racine, WI. It will be served at the planned Oktoberfest celebration come September.

Other than the annual Spring Break Miabock, this will be the first somewhat controlled lager fermentation that the Fieldpointe Crew is attempting. The Miabock has been an uncontrolled (temperature) brew due to the lack of proper lager equipment. The ambient temps of the garage or Dorothy Door Steps has sufficed in years past. This is changing however, as a dedicated chest freezer has been ordered. Unfortunately, it won’t arrive before brew day. (I thought it would be available at the local big box store but is a special order item. We needed to go large – 18 cu ft – in order to get three active fermenters into it. A Helles and Dopplebock are also planned.) The electrical service has been run and the Blichmann temp controller for the freezer has arrived.

The end of the school year (this past Friday) has been a busy time for the crew with all the year end activities taking place. There are year end meetings still to come and a week long science training session for this guy so brew day must go on as scheduled.

There is a slight concern of higher than ideal initial fermentation temps for this lager but this new yeast is developed to cover for that. The freezer is set to arrive within the week. We ask God’s blessing upon this endeavor. Until then, we will have to make do with Mark’s Man Cave ambient temperature. The yeast being used for this brew is a newer player on the market (so it was explained to me) and claims to have a clean fermentation range from 50° to 68° F. Hope this proves to be true and yields positive results come September.

Another aspect of this brew is the first attempt at a decoction mash. This is where a portion of the mash is removed, boiled and returned. Why a decoction? Good question. Here is a link to all you may want to know concerning Decoction Mashing provided by MoreBeer.

A recent addition to the brewery is this two shelve stainless table. It fits in nicely and is a great place to keep the brewing related gear. (And coffee)

Speaking of tables – what did Mark bring to the brew session “table”? Just this: an 8 lb pork shoulder that he smoked / grilled to perfection. This, with Mark-B-Q Sauce, was fantastic! Earlier in the day, Helen put together a chicken pot pie that was also right up there. The Blauerts eat well.

Greg, a long time friend who travels between his place in Racine and his new castle in Nebraska, assisted the cause by loaning us 3 new never been used fermenters. Greg is constructing his brewery at his NB location and got an early start on equipment. His generosity helped the brew crew meet fermenter needs. I have been happy with the single unit that has been meeting fermentation vessel needs and I am sure the Greg will not be disappointed with his purchase. That is once we give them back. Sure hope they don’t get “misplaced”!