If Beer Ads Were Honest

Continuing on the beer theme:

If Beer Ads Were Forced to Be Honest -- powered by Cracked.com

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In the HOPper

This weekend, I keg the Wheat Ale I brewed, and in another week, I keg the Saison.  Those ought to turn out fine, and perhaps we'll hold a few bonfires and invite people to help drain the kegs ASAP.

This is important because of the next 3 beers I have coming-up:

1) Spiced Pumpkin Ale.  This will be my first attempt at a pumpkin ale - including using real pumpkin in it.  Going for a hint of pumpkin pie, not this-beer-is-too-sweet pumpkin pie.

2) Bourbon Barrel Porter.  I brew porters frequently; most notably my Maple Syrup Porter.  In this, I have some bourbon barrel oak spirals that I will put in the fermenter to infuse that bourbon-y character I'm after.

3) Spiced Winter Ale.  Nice basic copper-colored Brit "bitter" brewed with beautiful, aromatic mulling spices.  Looking forward to this one!

More details as they come, but you should all at least be informed of what my kegs will contain this Fall/Winter.

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Too Many Craft Beers?

Time Magazine Asks: Are There Too Many Craft Beers?

What?

Don't the big two or three beer producers in the U.S. have like 90% of the market share?

No, there aren't too many craft breweries as long as they are making a few bucks and there are more Coors drinkers to convert.

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Craft Beer Week

Christmas is nice and all, but around these parts of the web, our Season of Joy is American Craft Beer Week!

This is a week of celebrations and revelry from Coast to Coast, border to border.  Click here to find events near you.

There's a manifesto.

At 8:00pm EST this Thursday, there's a nation-wide toast.

And don't forget to change your Facebook and Twitter profile pics in acknowledgment of celebration of the holiest week here at ATK.

AND AS IF THAT'S NOT ENOUGH....

As of last Thursday evening, home brewing is legal in all 50 states!

From the presser:

On Thursday, May 9, Alabama Governor Robert Bentley signed homebrew legalization bill HB9 into law, making Alabama the 50th state to legalize homebrewing.

Post-Prohibition, homebrewing was not federally legal until President Jimmy Carter signed H.R. 1337 on October 14, 1978, which officially went into effect on February 1, 1979. Shortly after that bill was signed, the American Homebrewers Association was formed by Charlie Papazian and Charlie Matzen to promote and celebrate homebrewing. Since then, the AHA has taken a leading role in advocating for homebrew rights and supporting the legislative efforts of local homebrew communities.

Celebrate beer!

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Brew Day!

Last Sunday was again Brew Day at the Smitty household.  Joined by a few of our beer buddies from this blog, we took care of my "world famous" Maple Syrup Porter.

I had intended to do 2 brews simultaneously, but due to a small error (I didn't have the right ball vales and barbed fittings for my smaller set of mash/lauter tuns), we had to skip the American Wheat Ale and stick with the Porter.  Oh well...gives me an excuse to brew again!

My top-secret recipe, for those of you wishing to try my favorite brew:
9 lb Maris Otter
1 lb English Brown Malt
1 lb Crystal 40L
10 oz. English Chocolate Malt
1.25 oz English Fuggles (60 min)
0.5 oz. English Fuggles (10 min)
32 oz Grade B maple syrup (end of boil)
1 smackpack White Labs London Ale (WLP013)

Mash 18 Q water for 60 min at 154 degrees (water in tun @ 166 degrees)
Mashout 6Q at 175 degrees for 10 minutes
Sparge 23.25 Q water at 170 degrees

1 week primary, 2 weeks secondary.

Force carbonate 10.2 psi at 45 degrees for 1-2 weeks; desired volumes:  2.1.

And here, less than a day later, is some beautifully active fermentation!

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Smitty's Pub 2.0 - Update

The phones are going wild, folks.  Pledges are rolling-in for the Nitro Upgrade for Smitty's Pub.  Pledge now in the comments section before you're left out of the party.

60% of the way towards a stoutier stout!

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Smitty's Pub Upgrade, Version 2.0

Remember a few weeks back, when I mentioned I wanted a stout faucet and nitro system, so I could finally drink certain beers the right way, like my Chocolate Milk Stout?

Let's make this a reality.

Since I doubt I can do a Kickstarter project for my own enjoyment, I thought I'd usher-in a new era here at ATK:  Beerstarter.

This is simple.  Smitty's Pub needs an upgrade; a version 2.0.  This includes a nitrogen keg system and a stout faucet so big beers can be enjoyed with those lovely cascading bubbles, and the Hell I'm living through now of suffering through pint after pint of big stouts pressurized and dispensed on a CO2 system can finally cease.

And you, dear ATK member, can be a part of it all.  You can make this happen.

How? Easy.  Pledge money towards the goal in the comments section of this and subsequent posts.  A mere $289.99 is all that's needed to re-launch Smitty's Pub.  If I get enough pledges by November 31, 2012 (a time after which I will have brewed and started fermenting Nestle's Nemesis), we'll get the system.

Why?  Because when the pub is re-launched, and the first keg of Chocolate Milk Stout is ready on New Years Eve...You, dear member, will get an invitation to the Smitty's Pub New Years Celebration and Smittys Pub 2.0 Re-Launch Extravaganza, in which pint after pint of Nestle's Nemesis (my name for the recipe) is consumed.

I've kicked-in seed money, and will use the progress bar below.  Look!  We're just over 1/3 of the way there already!  It's like a race; when the beer is ready to be kegged...will it have to suffer CO2?  Or will a lovely canister full of Nitrogen be ready and waiting a beer worthy of its tiny, creamy bubbles?

$100; 34.5% towards drinking stouts the right way

The rest, loyal beer enthusiasts, is up to you.

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NY Times Brews and Reviews White House Honey Ale

As you may have read, a few of us gathered a week or so ago to help Smitty brew his own, all-grain version of the White House Honey Porter, which is to be followed up by an extract version of the White House Honey Ale.

The New York Times has beat us to it, enlisting the help of a Brooklyn, New York brewer who brewed the Ale.  The NYT followed up with a positive review.  




I look forward to Smitty's improved, all-grain version made with his favorite grain, hops and the sweat and love of ATK.

UPDATE:  Over at Streak's Place, our friend is also brewing and bottling the Porter.  Too bad we live a half-country away and cannot do a back-to-back taste test.

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2012 Great American Beer Fest Winners!

One of my favorite posts of the year is every October.  I get to announce to all 6 of us the winners from the Great American Beer Fest in Boulder, CO.  Pro- and home-brewers from all over the country enter their best for a chance at winning one of the most prestigious medals in all of brewing.

The full press release is here, but since we're all really only interested in how brewers from Michigan did, here's the goods:

• Hazelnut Coffee Cream Stout, Redwood Brewing Co., Flint, MI:  SILVER
• Kuhnhenn Braggot (honey/fruit beer), Kuhnhenn Brewing Co., Warren, MI: BRONZE

Yeah, that's it.  Just 2 medals this year.  Well, we have 111 breweries in our lovely state and I think maybe we need to have some of our new breweries focus on quality over quantity.  Plus, Founders, New Holland, Dragonmeade, Short's and Bell's have won just about every award you can possibly win.

Check out the other winners here!

I'd also like to point out that occasional ATK-Alum Sopor, who now brews for legendary Rogue brewery in Newport, OR, has this to report:

• GOLD: Hazelnut Brown Nectar, Rogue Brewery, Newport, OR

Congrats to Gold-Medalist Rogue Brewery and our very own "Sopor!"

We expect a shipment of this brew as soon as possible, Colin.

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NOS, Dude.

I've decided to make the plunge into Nitrogen.

No, not for my car; I drive a Chevy Traverse.  NOS would be kinda a waste of time and effort, and quite frankly I am pleased enough with my junk that I don't need the ego boost.

No, not to make whippets for me to get high as shiiiit either.

No, it's time to introduce a nitrogen tap into my brewing repertoire.

I've not had to do much begging with Mrs. Smitty.  She enjoys a nitrogenated brew, especially a stout.  It enhances toasty-roasty flavors, and imparts a creamy taste and mouthfeel to an otherwise heavy beer.  Some of her favorite beers are more favorite with nitrogen.

However...it's an "investment."  Nitrogen requires its own special tank and its own special regulator and its own special tubing, given its molecular difference from good ol' CO2.  Heck, it even requires a special "stout faucet" to pour that perfect pint of cascading bubbles.

But look how pretty:

so shiny!

It's not pure nitrogen; that's really hard to force into a beer under homebrewer conditions.  It's a nitrogen/CO2 mix, available at my local gas supply store as "brewer's mix," or "G-mix."  But it is nitrogen-heavy, and given the smaller bubble size than CO2, gives the beer that creamy cask-aged mouthfeel you get from Guinness or Boddington's or a darn-good classic British Pub Ale.

And given that I'm now entering stout/pub ale season, with batches of Chocolate Milk Stout in the works, I figure it's time to amp-up my offerings and do a stout the way it's meant to be done:  through a stout faucet, maintained by nitrogen.

And worse comes to worse, I'll try that liquid nitrogen ping-pong-ball trick I saw on YouTube.

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Hail to the Chief Beer

Feels good to be back in the brewing saddle after a summer-long break.  So busy was the Smitty clan with vacations and sports over the summer that I didn't get a chance to brew.  First time in a long while that that much time has gone between batches.

But no more!  Yesterday's brewing event was my all-grain conversion of the White House Honey Porter, and less than 24 hours after pitching yeast, we've got solid fermentation.

Crack those grains...

Though I was heartbroken that my normal Chief Assistant Brewmaster Joel wasn't able to make it, I had wonderful assistance in Acting Chief Assistant Brewmaster Bob (yeah, that Bob of this here site), and Assistant to the Acting Chief Assistant Brewmaster James, who is new to brewing altogether...but not new to beer.  The Lagunitas he brought over helped lubricate our collective bad-decision-making capabilities.  We were further joined by Lead Technical Observer Brian and Jon the Entertainer.

We will allow Mrs. Smitty to comment herself on how the day went; everyone who came over brought at least one kid with them, so it was actually a giant, screaming Kid Party in which a handful of outnumbered adults drank and brewed beer and pretended not to hear anything.

Hops

The White House Honey Porter will be ready for drinking on election night.  Party at the Smitty House on November 6!  Election results and beer!

The honey

Pitching yeast

Tonight I plan to do the White House Honey Ale.  This one is a extract-plus-specialty-grain kit you can buy exclusively from Northern Brewer.  I had planned to simultaneously brew the al-grain for the experienced guys and anyone who was curious, and the extract for a n00b who is actually interested in picking up the hobby.  As it turned out, everyone wanted to watch the all-grain process.  Who knew.  So, I'll do the extract this evening.  It'll seem fast and easy, and will be ready on Election Eve as well.

Beautiful fermentation!

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For Amber Waves of Grain...

Where's the grain bill for this Sunday's Patriotic Brew Fest?

Almost here!

On Vehicle for Delivery...TODAY!!

***UPDATE***

Delivered!!

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Patriotic Brew Day

Having put this off long enough, I have finally pulled the trigger on a brew day for the Presidential beers! This Sunday, October 7, starting after breakfast and before kickoffs, I'll be firing-up the burners, mashing grains and boiling wort!

Northern Brewer offers the recipe kits for the White House Honey Ale and the White House Honey Porter for a decent price. The problem is this: the kits are extract-with-specialty-grain kits, and this blog has gone all-grain for some time now. A conundrum.

Problem solved, however! There are enough people interested in being a part of this "Presidential Beer" moment - and enough people who haven't brewed yet but want to learn - that I can kill 2 birds with one stone! I purchased the Northern Brewer Honey Ale kit, and plan to introduce the n00bs who will be joining us to the ease and joy of homebrewing by doing that beer the beginner's way: stovetop kettle, steep specialty grains in a little bag, add water to the fermenter. Easy, done in 2-2 1/2 hours! I hope to urge some folks to take-on this fine craft, and may even be willing to part with my old stovetop boil kettle and bottling bucket to an interested party.

Then, I took about an hour, consulted some resources and pros, and converted - to the best of my and our collective ability - the Honey Porter extract kit to an all-grain recipe. While the stovetop crowd knocks the Honey Ale out, some of us can do the all-grain on the big burner.

I am actually really looking forward to Sunday. We'll move a TV into the garage and show some football while we brew. People are bringing kids over and Mrs. Smitty is preparing a "hotdog party" for the families that come over (tons of hotdogs, gobs of options for toppings, from sophisticated to ballpark). This isn't just a brew day...it's a brew party!

I have timed it so these two beers will be ready to be tapped on election night. So...follow-up party on November 6!

For the real geeks in the crowd, the original Northern Brewer White House Honey Porter Kit calls for:

• 6.3 lb Gold malt syrup
• 1 lb honey
• 1 lb Briess Caramel 20
• .75 lb Briess Munich Malt
• .625 English Black Malt
• .188 English Chocolate Malt
• 1 oz Nugget (.5 @ 45 min, .5 @ 30 min)
• 1/2 oz Halertau (end of boil)
• Wyeast #1056 - American Ale

I converted it thusly:

• 7.75 lb Maris Otter Pale Malt (base-grain, to simulate Gold malt syrup)
• 1 lb Crystal Malt 60L (base-grain, to simulate Gold malt syrup)
• all other specialty grains and honey remain the same, as is the hop schedule

I feel good about the conversion, and I am so in love with Maris Otter as a base grain for Brit-originated beers (thanks Sopor!) that I get all tickly just thinking about it.  It imparts just the perfect balance of biscuity-sweet that it really mellows and rounds-out a beer the way I remember them from my trip to the UK.  Its worth the extra pennies it costs per pound than any other pale malt base grain, and even more worth the extra-extra pennies to purchase the old-school floor-malted stuff that brewers over there have preferred for 200 years.

Pics and Facebook/Twitter-posting madness to ensue in a few days.  And if you're in the neighborhood around 11:00 this Sunday....come over.  There's beer to be had while there's brewing to be done.

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Barack O'Beer

Perhaps it was public pressure. Perhaps it was our post, one among many, urging the White House take action.  Perhaps our President and his staff are just into the finest hobby in the world.  Whatever it was, whatever the reason was, the White House has decided to release their beer recipes unto homebrewers the world over!

From the press release:

As far as we know the White House Honey Brown Ale is the first alcohol brewed or distilled on the White House grounds. George Washington brewed beer and distilled whiskey at Mount Vernon and Thomas Jefferson made wine but there's no evidence that any beer has been brewed in the White House. (Although we do know there was some drinking during prohibition…)

Since our first batch of White House Honey Brown Ale we've added the Honey Porter and have gone even further to add a Honey Blonde this past summer. Like many home brewers who add secret ingredients to make their beer unique, all of our brews have honey that we tapped from the first ever bee-hive on the South Lawn. The honey gives the beer a rich aroma and a nice finish but it doesn't sweeten it.

Another nice touch is that the staff didn't just brew the kit recipe.  They sought some advice, engaged other homebrewers who work at the White House and made some recipes they can truthfully call their own.

Before I get to the recipes, the White House has included a fun little 4-minute vid on brewing the beer, the first-even beer brewed on the White House premises.

These recipes are extract-plus-specialty-grain beers; the kind almost every homebrewer whets their teeth on.  In the coming days, I'm going to look into converting the extracts detailed in the White House recipes into all-grain.  It's a matter of picking the right base grain and a few additional grains for color and flavor in such a way as to match the flavor of the extract syrup.  Additionally, they used dry yeast.  I'm not a giant fan of dry yeast, so I'll grab some yeast strains from White Labs or Wyeast that are in essence the same as the dry...just, you know, wet.

But for the extract brewers on this blog, and for general interest, behold:  The White House Honey Porter and the White House Honey Ale!

White House Honey Porter

Ingredients

• 2 (3.3) lb. cans light unhopped malt extract
• 3/4 lb Munich Malt (cracked)
• 1 lb crystal 20 malt (cracked)
• 6 oz black malt (cracked)
• 3 oz chocolate malt (cracked)
• 1 lb White House Honey
• 10 HBUs bittering hops
• 1/2 oz Hallertaur Aroma hops
• 1 pkg Nottingham dry yeast
• 3/4 cup corn sugar for bottling

Directions

1. In a 6 qt pot, add grains to 2.25 qts of 168˚ water. Mix well to bring temp down to 155˚. Steep on stovetop at 155˚ for 45 minutes. Meanwhile, bring 2 gallons of water to 165˚ in a 12 qt pot. Place strainer over, then pour and spoon all the grains and liquid in. Rinse with 2 gallons of 165˚ water. Let liquid drain through. Discard the grains and bring the liquid to a boil. Set aside.
2. Add the 2 cans of malt extract and honey into the pot. Stir well.
3. Boil for an hour. Add half of the bittering hops at the 15 minute mark, the other half at 30 minute mark, then the aroma hops at the 60 minute mark.
4. Set aside and let stand for 15 minutes.
5. Place 2 gallons of chilled water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons if necessary. Place into an ice bath to cool down to 70-80˚.
6. Activate dry yeast in 1 cup of sterilized water at 75-90˚ for fifteen minutes. Pitch yeast into the fermenter. Fill airlock halfway with water. Ferment at room temp (64-68˚) for 3-4 days.
7. Siphon over to a secondary glass fermenter for another 4-7 days.
8. To bottle, make a priming syrup on the stove with 1 cup sterile water and 3/4 cup priming sugar, bring to a boil for five minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 1-2 weeks at 75˚.

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White House Honey Ale

Ingredients

• 2 (3.3 lb) cans light malt extract
• 1 lb light dried malt extract
• 12 oz crushed amber crystal malt
• 8 oz Biscuit Malt
• 1 lb White House Honey
• 1 1/2 oz Kent Goldings Hop Pellets
• 1 1/2 oz Fuggles Hop pellets
• 2 tsp gypsum
• 1 pkg Windsor dry ale yeast
• 3/4 cup corn sugar for priming

Directions

1. In an 12 qt pot, steep the grains in a hop bag in 1 1/2 gallons of sterile water at 155 degrees for half an hour. Remove the grains.
2. Add the 2 cans of the malt extract and the dried extract and bring to a boil.
3. For the first flavoring, add the 1 1/2 oz Kent Goldings and 2 tsp of gypsum. Boil for 45 minutes.
4. For the second flavoring, add the 1/2 oz Fuggles hop pellets at the last minute of the boil.
5. Add the honey and boil for 5 more minutes.
6. Add 2 gallons chilled sterile water into the primary fermenter and add the hot wort into it. Top with more water to total 5 gallons. There is no need to strain.
7. Pitch yeast when wort temperature is between 70-80˚. Fill airlock halfway with water.
8. Ferment at 68-72˚ for about seven days.
9. Rack to a secondary fermenter after five days and ferment for 14 more days.
10. To bottle, dissolve the corn sugar into 2 pints of boiling water for 15 minutes. Pour the mixture into an empty bottling bucket. Siphon the beer from the fermenter over it. Distribute priming sugar evenly. Siphon into bottles and cap. Let sit for 2 to 3 weeks at 75˚.

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Obama...Gimmie Your Brew!

News of the Whitehouse supplying POTUS with home-brewed Honey Ale (made with honey from the Whitehouse garden) as he hits the road has been broadly covered by nominal publications like WaPo and important publications like our very own Around The Keg. But now the story gets a step more interesting. When he started in office, Obama created a citizen petition site called We the People. If you have an issue you wish the Whitehouse to address, get enough signatures by a certain date and ostensibly the Whitehouse will pay heed to your issue. I've used this petition site several times on some pretty meaningful petitions (ask me off-line), but I think this newest petition is the most important of all. The petition: Release the recipe for the Honey Ale home brewed at the White House. From the petition:

Following in the footsteps of great men like George Washington, Thomas Jefferson, and Benjamin Franklin, Barack Obama has reportedly been enjoying the rewards of home brewed beer. Recent reports from news outlets like the Washington Post (August 15th, 2012) have stated that Obama has been drinking a White House home brew Honey Ale while on the campaign trail. In keeping with the brewing traditions of the founding fathers, homebrewers across America call on the Obama Administration to release the recipe for the White House home brew so that it may be enjoyed by all. "I think it’s time for beer” -Franklin D. Roosevelt (March 12, 1933)

The goal is to reach a total of 25,000 signatures by September 17, 2012; as of typing this post, there are 2,838 signators. I hope, as soon as I hit "publish," to be 2,839. Do your patriotic duty, Keggers. Sign the petition. Interestingly, a Reddit user has actually sent a real-life FOIA request to the Whitehouse, asking for the recipe. A copy of the FOIA can be found here. It ends with "Also, if you could send me a copy autographed by the President, you'd be the coolest FOIA officer in the whole federal government, and who could resist that title?" Personally, I hope he gets the autographed copy.

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Obama Brew!

In the most imporant news of the day, it has been reported that the White House now brews its own beer!

According to the DesMoines Register, not only does the White Brew two varieties of beer, they carry it with them on the Presidential tour bus.

Maybe you think Obama is the 2nd coming of Christ, who saved the world from economic collapse and brought honor back to America.  Maybe you think he is the illegitimately-elected Kenyan usurper of the Constitution. 

Not matter your political affiliation, I think we at ATK have to say that this action alone warrants an endorsement from our editorial board.  What say you ATKers?

UPDATE:  In a related article from CBS News:

"...the White House's own brew, made with equipment the Obamas bought with their own money -- the first beer ever made at the White House, according to historians.


It is White House Honey Ale."

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Oh, Canada!

I love our neighbors to the North.

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Beer Poetry

I saw this poem not long ago, and loved it. Just wanted to share.

The Little Vagabond

by William Blake, 1757-1827

Dear mother, dear mother, the church is cold,

But the ale-house is healthy and pleasant and warm;

Besides I can tell where I am used well,

Such usage in Heaven will never do well.



But if at the church they would give us some ale,

And a pleasant fire our souls to regale,

We'd sing and we'd pray all the live-long day,

Nor ever once wish from the church to stray.



Then the parson mug preach, and drink, and sing,

And we'd be as happy as birds in the spring;

And modest Dame Lurch, who is always at church,

Would not have bandy children, nor fasting, nor birch.



And God, like a father rejoicing to see

His children as pleasant and happy as he,

Would have no more quarrel with the Devil or the barrel,

But kiss him, and give him both drink and apparel.

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And the Answer Is:

Here's as full of a story we're going to get on MBC right now.

So, a question I have for the coming months: who will buy the rights to MBC's brand names?

And some follow-ups, if I may:  Will they keep the names the same?  Will it be resurrected, like Bobby resurrected the Celis name?  Will whichever company buys the beer brands improve some of the recipes?  Keep some the same?

And the fate of MBC Downtown is unclear.  The manager right no is trying to get a Class C liquor license, allowing him to be a beer bar and serve, as is his wont, higher-end craft beer.  If the City of Lansing gives him guff, I'll be sure to let all 4 ATK readers know so we can all bitch to city hall.

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Beer to Beat the August Heat

Time to get a couple beers in the fermenter for the brutal August I'm expecting.  I'm thinking of some new (but not risky) takes on classic summery ales.

What about a Blonde Ale (go here, click "6B" on page 2), brewed with apricots?

What about a Kolsch (go here, click "6C" on page 2), or maybe a Weizen, (15A, same page), brewed with honey?  Note:  the honey doesn't add sweetness; it ferments completely.  It'll add some alcohol, and some flavors of the type of honey it is (organey from orange blossoms, floral from clover, etc), as well as add a bit of body to the beer.  So the Kolsch won't be so lightly watery and the weizen will be a tad creamier.

This Blonde Ale, which is normally this sort of lighter, grainy concoction, brewed with apricots is really exciting me.  I love Dogfish Head ApriHop, what with its complex balance of hoppy IPA and nectary-sweet apricots.  Really a great beer.  But a Blonde Ale is normally so...so...boring.  I think apricots, as mildly sweet as they are, will add a really nice sweetness to this otherwise grainy doldrum without overpowering it.  Apricots aren't as strong as blueberries or raspberries or cherries.  They're really mild, so I feel like I'm not gonna be brewing "fruit juice with beer in it."

Note - some examples:  New Holland has a fine Kolsch-style ale called Full Circle.  My favorite weizen is Hacker-Pschorr Weisse.  And a passable Blonde Ale is either Fuller's Summer Ale or Saugatuck Oval Beach Blonde.

What says the crowd?

Week 3 of Crossfit training.  I train 3 days, take a day off to stretch and do yoga, 3 on 1 off, etc.  Today's Workout of the Day is called The Filthy Fifty:

1. 50 box jumps
2. 50 jumping pullups (start in a squat, jump into pull up, drop, land in squat)
3. 50 kettlebell swings, 30#
4. 50 walking lunges
5. 50 push-press (standing shoulder/upper-chest press), 45#
6. 50 back extensions
7. 50 burpees
8. 50 jump-rope reps
9. Run 800m

Hell yeah.

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