| No. 0015 |
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spelt is an ancient form of wheat. the variety we used in this beer came from valley malt, which is by far the best (if admittedly the only) local malthouse. they do great work and are helping to res |
| No. 0014 |
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fine, we love dark chocolate. we couldn't wait to make a second chocolate stout. also, at least one of likes mushrooms, so really this beer pretty much designed itself. take one chocolate stout recip |
| No. 0013 |
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this is one of those chocolate stouts that doesn't have any actual chocolate in it. actually, most chocolate stouts don't have chocolate in them. (although, to keep things confusing, some certainly d |
| No. 0012 |
|
barley wine w/ blackberries & honey (see batch 10 for additional info). |
| No. 0011 |
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barley wine w/ raspberries & belgian candi sugar (see batch 10 for additional info). |
| No. 0010 |
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barley wine w/ cherries & maple syrup - barley wine? barley wine. barley wine! if you don't know, barley wines are the biggest boys on the block. their reputation greatly proceeds their movements. in |
| No. 0009 |
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beer can be a transformative medium. take kumquats for example. i've seen normally polite people get up and leave the brunch table after eating them for the first time. they're unique in that they're |
| No. 0008 |
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newfangled combination beer style names can be stupid. no one feels good about themselves when they ask for a black pale ale. it doesn't make sense. it also doesn't do a good job of explaining what t |
| No. 0007 |
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sometimes a beer fights its brewer tooth and nail, and then, claw and fist. this is one of those beers. conceptually, this batch pays homage to scottish ales of the past that were made with heather r |
| No. 0006 |
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not in this beer: cinnamon, all spice, nutmeg, or ginger. utilizing 97% beechwood smoked malt and 3% acid malt, this beer takes a german tradition and pairs it with two of the newest hops on the mark |
| No. 0005 |
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not in this beer: cinnamon, all spice, nutmeg, or ginger. some beers are intensely bitter, which is nice. this beer is roasty, black and bitter. in other words, it's a well hopped coffee wheat stout. |
| No. 0004 |
|
see batch 0003. so what's the difference between batches 0003 & 0004? this one is reserved for meg's bat mitzvah, i.e. not for sale. she may be a woman in the eyes of her god, but she'll have to wait |
| No. 0003 |
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we appropriated the mind state of a whimsical child to develop this beer. however, you can't just go around thinking like any odd random young woman, so we consulted with meg. meg is the best. using |
| No. 0002 |
|
when you're a brewer and you get married, you make beer for everyone in attendance. then when you open a brewery, you make more beer for even more people based on recipes you've used in the past. tha |
| No. 0001 |
|
this red ale is swimming with belgian yeast and plenty of hops, but what makes it special is the healthy portion of oven roasted cheese pumpkin (a.k.a. cinderella pumpkin, if you prefer) that we adde |
