Prost!

So I have been brewing since the summer of 2006. Its passed being a hobby, I love the time I spend brewing. In the last few years brewing has become part of what I am.

Now on top of my love of homebrewing, I am beginning my move into the professional brewing scene with an expanding local craft brewery.

Mostly this blog will be talking about my brew days, any experiments that I work on and the process of getting into the professional world.



Recipes

Just a collection of Recipes:


  • Lil' Tart and Tasty - Berliner Weisse, triple decoction and sour mashed for fun.
  • Southern English Brown w/ Brett. Claussenii - Southern English Brown, currently hanging out with Brett.
  • Hoppy American Amber - Dark American Amber brewed by the Mrs., hop bursted and dry hopped to give huge hop aroma and flavor.
    • Honey malt and an English yeast strain give a sweet character to the beer, but it finshes dry on the palette.
  • Red Wit and Blue - Low gravity Belgian Wit that spent a couple of weeks on raspberries and blueberries.  See the pics for th real color.
  • American Pale Ale - A classic American Pale Ale, great beer for hop experiments
    • We have used Simcoe and Nelson Sauvin over a few batches of this beer as dry hops.
    • Still tweaking the exact malt bill.
    • Finalizing the malt bill, going back to the simple.  Using Motueka hops in this run.
  • Full Nelson - Engish Style Bitter, rich and malty.  Hopped solely with New Zealand Nelson Sauvin hops, a potent dose of flavor and aroma from the hops.  
  • Wild Rice Saison - An American interpretation of a classic Belgian Saison.  Hopped with homegrown Magnum hops for bittering, and Sovereign hops for flavor.  White and Wild rice added to change the body and add some addition flavors.
    • Slight roasty and nutty flavor from the dark malt and wild rice.
    • Gorgeous red/brown color with a light tan head.
  • Hops in the Night - Escondidian style Black IPA.  Big doses of Columbus and Cascade hops give a potent piney and citrusy kick rounded out by the malty backbone of the beer.  
  • Pete's Brown Porter - Borrowed a friend's recipe that was pretty successful in a local competition.  
    • I upped the hop profile a little, its not quite to style but that's why we brew.