A Sake Story


This is the story of our sake, brewed under the tutelage of Master Eric Taylor. –> his most excellent guide.

Moto: humble beginnings

Our sake came from humble beginnings, like all great heroes. Nothing more than 2 cups of rice, koji and sake, our sake lay for 3 weeks in this pupal stage, awaiting its call to action.

The moto stage is where the culture of yeast and koji that is used to ferment the rice is created. Koji is a type of fungus that breaks down the complex starches found in rice into sugars, which the yeast can digest. During moto, the yeast and koji have a chance to settle and make friends with each other before beginning the primary fermentation.

Our koji and yeast got along swell and produced many delicious smells together–foreshadowing what was to come.

Moromi: so much rice!

The koji and yeast are synergizing beautifully after 3 weeks in moto and producing lots of sweet pear and cantaloupe flavors.

We added rice to the sake over three seperate days, increasing the amount we added each day until we reached our final volume of 5 gallons. This involved a lot of rice cooking (basically the entire sack of rice) and provided lunch for the hard-working club president for several days.

Sake in fermenter producing bubbles on 2nd day

Inside of fermenter — foam!

Primary fermentation: the big chill
After adding all the rice, we’re storing the sake in our fridge for 3 weeks until it comes out delicious and alcoholic.

Overflow into the airlock after a vigorous first night of fermentation. A good sign!

Aging, bottling, and drinking
Well, the sake has long since been finished and is now a delicious addition to hour stable of homebrews. The process was challenging, but a lot of fun, and the end-product was surprisingly good. We ended up with about 8 liters of 12% sake. Our final volume was a little low, mainly because we had difficulty aging it all in the fridge and drank quite a bit while it was in the nigorizake stage.  That’s fine, because it really tastes good; notes of pears, white grapes, and very smooth. Excellent when warmed up!

Check out our Facebook page for info, events, and discussion!

Hey there!

If you’re interested in the UBC Brewing Club and want to get involved, the best way to start is to join us on Facebook. We keep our page updated with info on upcoming brews, special events, and brewing talk.


Alternatively, come to any of our weekly brewing sessions, Sunday from 3-6pm in the SUB Servery (2nd floor). At our weekly sessions, you can learn the process, brew your own batches, and take part in our club brews.

beercast—Feb 23, 2012


Kathy goes to Portland for reading week! With her friend Megan!

They come close to sampling Breakside Brewery’s Lavendar Fudge Stout (oooh, so close), and get inoculated into the Rogue Nation. There was a no talking on cellphone rule at the bar. And we didn’t know how taster sets work.

And so much beer drinking.

Beers drunk:
from Rogue:
Yellow Snow IPA
Dungeness Crab Porter
Shakespeare Oatmeal Stout
Single Malt Ale
John John Juniper
Mocha Porter
Mogul Madness
Hazelnut Brown

Notable beers not noted:
Breakside’s Aztec

Questions, comments and concerns? Send an email to ubcbrewing@gmail.com, or tweet us at ubcbrewing. Oh. And send us beer. We will drink them.

Easy 10-Step Instructions on How to Brew a Basic All Grain Beer

Through my many adventures in the series of tubes we call the internets, I have found it interesting how hard it is to find a simple straightforward guide on how to make a basic All-Grain beer.

So here is a simple no B.S. guide on how to make your first basic (Single Infusion) All Grain batch for beginners! (I’m leaving out some tips and tricks for the sake of brevity, but it’s encouraged that you use your head while brewing)
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A Taste of One of the World’s Most Expensive Beers

Oh yes, you read that correctly, boys and girls.

The brUBC has had a chance to taste not only one the world’s most expensive beers, but also taste a onetime holder of the Guinness Book of World Records for the most alcoholic beer in the world.

What beer, you may ask, that I am referring to?

Not what you would think when you hear the word ‘expensive’.

I introduce to you, Samuel Adams Utopias Beer. (2009 vintage)

Sam Adams Utopia

Aged up to 16 years in a single-use bourbon wood casks in the Sam Adam’s Boston barrel room, this beer is brewed in very limited qualities with only 9000 bottles being brewed in 2009. Coming in at 27% ABV, it’s the world’s strongest naturally fermented beer ever made. (Unlike the 55% Brew Dog: End of History which applies fractional freezing to increase alcoholic content)

So how much, you may ask?
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