Paint My Words

Artist: Kat Zinn

Website: http://www.katzinn.com/

Commentary: Whimsical swirls, colors and geometric shapes collide in symmetrical portraitures of visionary landscapes.  Nature in all its glory is on display. Lakes, mountains, trees, fields – the splendid terra is drawn in pen and ink, and accented with color washes. Kat has a number of original prints for sale on her website.

Grain Bill:

Belgian Golden (Malty ESB) Wheat Ale

• 7 lbs Marris Otter Malt
• .5 lb carapils Malt
• 2 lbs honey
• 1 lbs Corn Sugar
• 1.5 lbs crushed un-malted wheat
• 1 lbs Belgian Biscuit Malt
• Hop Schedule
  • @ 60 min 1oz Summit
  • @ 30 min 2 oz cascade 8.7% alpha
  • @ flame out 2 oz cascade 8.7% alpha
  • @ Primary add 1oz Amarillo
• .5 oz coriander at flame out
• Belgian Strong Ale Yeast (Ferment 65-80) – Primary Fermentation
• Yeast – Champagne Yeast added after one week and laagered at 50 degrees
• O.G. 1.050
• F.G. 1.010

Tasting Notes:

This may be the most complex beer that I have made to date. It has notes of bread, orange, spice, banana, clove, pepper, and pineapple. Most of these can be associated to the Belgian Yeast interacting with the grain to produce phenol esters.  The un malted wheat greatly contributes to the silky mouth feel of this beverage. The alcohol while present on the finish, is mellow and well balanced against the other flavor profiles. The initial fermentation smelled of wood and nutmeg. Upon carbonation, the nose primarily smells of orange and pineapple which is surprising given that no orange peels where used in this Belgian recipe.  The hop schedule is modest in alpha acids and well balanced. The Amarillo hops can be smelled perhaps more than they are tasted. This beer will serve best with cold entrees on a warm summer day. Think blue moon’s older and wiser sister.  The same body structure is there, but this beauty has more panache, more flavor and a better kiss.

For the last three months I have found a renewed love for running.  This has reduced some of my “free” time and hence I haven’t been painting quite as much. No worries, the brush and the canvas will return. I’ve been touching up many of my works from the past, brewing beer, roasting coffee and working on some projects that have languished for months.

I made four birdhouses out of reclaimed cedar/pecan and American Holy trees that fell during hurricane Fran.  These were placed around the neighborhood. I haven’t noticed any birds nesting in them to date, however I am hopeful that they will be found; if not this year than next.

I have also been refining my green coffee roasting technique. I bought around 25lbs of green beans and have been using an air popper roaster to roast my green beans to perfection. I have been a coffee aficionado, thus it was only a matter of time before I decided to roast my own beans. The costs savings alone over a year are worth it. Green beans costs from 3-5 dollars a pound compared to the 14 dollars for 14oz that I was paying at my local store. The price at my local shop and the reduction in size from 16oz to 14oz is what prompted me to switch to roasting my own beans.

The instructions for roasting are simple.  Take two heaping handfuls of beans and place them in the air popper.  Depending on the type of bean and the roast desired roast from 6-10 minutes. Place a large bowl under the air popper exhaust to catch the chaff. Once roasted, place the beans on an oven pan to cool down.  Repeat the above 4-5 times in order to roast a lb. I simply set the timer on my microwave and every few minutes head outside to switch the beans. The total process takes 30-40 minutes and you can multitask while you are doing it. It’s simple, and at the end you have fresh roasted, excellent beans. I’ve found that aged coffee’s do better at 1^st crack around 6 minutes in the air popper. For an espresso roast I’ll stick to 9 minutes or so and for an Italian roast you’ll want 10 minutes.

Grain Bill

Belgian Golden Wheat Ale

• 3lbs (lightly kilned) wheat malt
• 8 lbs marries otter malt
• 2lbs 40l caramel aromatic malt
• 2 handfuls oatmeal
• Yeast: Belgian Strong Ale Yeast – Good to 12% Attenuation
• Hop Schedule
  • @ 60 min U.K. Progress 1.5oz  (Had left over so used as bittering)
  • @ 30 min 1oz Tettenang
  • @ flame out 1oz Pearl
• 1 oz coriander at flame out
• 1 oz sweet orange peel at flame out
• 1 gram seeds of paradise at flame out
• O.G. 1.044
• F.G. 1.008
• ABV 5%

Tasting Notes: This beer is a traditional spin-off of a Belgian classic wheat beer. It’s a tad maltier in style when compared to an American Wheat beer due to the Marris otter malt.  It is not quite funky enough or cloudy enough to be considered a true Belgian wheat beer. The Belgian Strong Ale Yeast did a good job of clarifying the beer as well as getting it to reach full attenuation. Primary fermentation was quick at 7 days, with a racking and secondary fermentation occurring over a three week period. The color is a deep raspberry reddish brown. The nose is bready with a character close to a good unfiltered Mexican cervesa.  The coriander and orange flavors are unnoticeable if at all present.  The Paradise seed adds a slight spicy elegance, which is present in the finish.  The hop profile is well balanced, favoring aroma over bitterness. Hop bitterness is well balanced against the sweet malt profile with a preference for the malt over the bitter.  The aromatic malt and wheat malt profiles blend well with the Marris otter grain.  Mouth feel is similar to a blue moon, with less sweetness on the palate and a tad more alcoholic bite on the finish.

As far as home brew goes, this beer may be my favorite creation to date. It is very high on the drink-ability and flavor scale.

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I spent the last week in Haiti moving rock, painting, playing with kids and reconstructing walls. The trip was my first out of the country.  I wrote every night. There was so much information to absorb.  Haiti is a lush country, full of fruits and surrounded by crystal blue oceans.  Port Au Prince the capitol is encircled by mountains which rise from the coast.  The group that I was with worked at three sites across the city. Each site serves community functions as a school and a church for the surrounding areas.

Saturday

• Those who have met “blancs” before shout “hey you” often followed by “give me”.  Some stare, others wave. The Haitians are easily dis-guarded by a simply “bon jour” followed by “ca va”.
• The concrete roofs don’t have enough re-bar and there is no engineering bureaucracy.
• There aren’t enough birds here – where did they go?
• The American’s drink 20oz glass bottles full of coke followed by fruit champagne and sprite.
• There is no alcohol allowed at Blanchard. I can’t see how it would be kept cold.  The Haitians do not seem to consume beer or wine in abundance.
• There are UN peacekeepers scattered across the roads in groups of two primarily near the major slums.
• The smell of human waste and death comes in waves
• Men work all day for $5 dollars.

Sunday

• Pot wafts across the roof. I saw three fields of it growing while riding in the tap tap’s. One dispersed amongst corn and the others hidden behind walls.
• I ran 3 miles out on the streets today. The smell of human waste was sickening.
• The sounds of the city, death, singing, animals, chatting, fire, screaming, preaching, are all becoming normal.
• We watch from the third floor of the compound the lives of the Haitians who surround us. There is no room for privacy in this culture.
• Gregory came up to me – apparently I’m the boss. He wanted a job.
• The military men drive in Humvees
• The roads are dirt intermixed with stones.
• Creole french is different from french.
• There was an old man at church who had a cell phone.  Haitians pay 7 cent a minute to talk on the phone

Monday

• There are eyes of jaundice here. Some of the kids have parasites.
• I’m speaking french. It is coming back.
• Two kids in particular from the school attached to me – Alexi and Alexis. They were brother and sister. The kids don’t want to be at the school as there are concrete ceilings.
• The kids love candy.
• The mountains at night are great for sunsets.
• I ran on the soccer field and did steps today in the compound.
• You are running through their backyard. Eyes glare but are friendly with salutation.
• The mountains have been deforested.
• Men, Women and children sing all hours of the day and night.
• There are dog’s on the roofs.
• The way the Haitians build with concrete is incredible. It’s very labor intensive for the scale of the projects.
• Everything is build on site.
• My french is coming back.
• Thank you Lindsey for the 98% Deet.

Tuesday

• Coffee and sunrise are such a treat.
• I shared a coke and a hat with a Haitian construction worker.

• Everything is pre-built with the aged look of ruins
• A cool breeze flows across the rooftops every night. It carries the smell of smoke intermixed with herbal fragrances.
• Singing blossoms every night; from every corner
• Chickens scratch through piles of garbage cleaning the scraps of bugs
• Green mangoes droop from unplanned trees
• Haitians view cell phone ownership as a status simple. Unused ear buds connect to ears and blare mp3’s fed from the phones.
• There is no plumbing or trash infrastructure to speak of, as well as electrical consistency. The entire infrastructure for the city needs to be built. I wonder if there is such a thing as eminent domain here?
• A woman watched me as I showered through the window. The white skin must seem odd.
• The roads are pot hole marked paths of dirt pebbled with grapefruit size boulders. This is not a smooth driving highway. There are no traffic laws.
• In Citie Soleil women make pies full of mud and oil to fill empty lunchtime stomachs. Given that human waste is present in the mud, one can’t help but wonder about the parasite problem.
• The gate keepers family at the school, does not attend the school itself. This is an odd juxtaposition.
• Large 14 foot walls, are capped with razor wire or broken bottles.
• After three days – the replies of bon sois have stopped instead replaced by “hey you”
• Tall heavy iron gates leading into compounds for tell of previous strife.
• Tents, tarps and bedsheets on poles are the home of choice for millions. There are regulations you see for erecting structures of stone here.

Wednesday

• I wept today.
• What does one do as a person with disabilities here?
• I played a game of football. The Haitians at any age are better than American’s at the game. Some play shoeless.
• I hugged my mom.
• I’ve started jabbering in French. Verbs and their conjugations are coming back.

Thursday

• The young Haitian school children love blond hair. The girls wanted to clean my fingernails.
• I’m sick of the snoring in the dorm room. It’s worse than the smell of wafting waste which drifts in every night.
• The kids danced in the rain tonight. It poured for a few hours.

Friday

• I miss Lindsey. I miss the way she smells and holding her.
• We drove for three hours today. I road in the back of the tap tap. Up and down unsafe roads. No one else seems to worry about riding in the back of a truck. One hit and we are all  on the side of the road. Road rash and getting run over isn’t fun. I hate going out in the cars.
• The older men who have jobs are such noble workers.
• I saw a naked man today. He waved, just staring up at the blancs with his birthday suit on.
• The art gallery had some amazing carved reliefs and stones for incredible prices. Stuff would sell for $400 dollars that would costs 2-5k in the states simply due to the labor costs.
• The animals, Goats, chickens, dogs, pigs, cows and cats live amongst the people. The climb in, on and around everything.

Saturday

• We remained in the Haitian airport for 5 hours past the flights anticipated departure. A part had to be flown in from the states?
• We missed our connection and remained stuck in Miami through Monday. I was inconsolable for some time. It had been a very long week.
• Aid workers and Missionaries are Haiti’s tourism.

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It has been a long time since my last post.  I spent a week in Hiati and three days in transit.  I have spent the last few days catching up on house work and real work so I have had limited time to post new review. I plan to work towards a completed summary of the trip over the next day or two. I have a journal full of notes to consolidate into fluent thoughts and numerous photos to post. These will be up on the blog for anyone who cares soon.