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Lupus Salictarius an IIPA  |
This 11.8% IIPA 22.5 b OG 1.005 FG I didn't believe the FG 95% attenuation, Gotta love theis US-56 (US-05) This is an awesome IIPA hat was modeled after a Pliney the Elder Clone in the 150 clones BYO magazine. Changes were hop substitutions due to availability and my corn sugar bag was 2 pounds heavy ;-) This is a keeper. | |
| Hop Soup an APA (sort of) |
This 10.5% APA used 1 Pound of FWH leaf hops (too much). 1/3 of my boil kettle was hops, thus Hop Soup. This is a not to style beer. Hops capped the boil and impedied boil off This beer has a very mild and smooth bitterness is seems to be something around 50 IBU's (remember this was 1 pound of whole hops put in the dry kettle.) The aroma has a herbal character that some describe as grassy. This is an easy drinking, easy to drink, easy to slam beer that will sneak up on you with a reverse slam. | |
| FPA, a DopplePA |
a 9.9% DopplePA, This is a not to style beer. The grain bill is a Dopplebock grain bill. This gives it a tremendous amount of malt to offset an absolutely insane amount of hops. Everyone says this is an awesome brew. | |
| Amarillo Pale Ale |
This beer was the result of a Late Hop experiment with, you guessed it, Amarillo Hops. It turned out great and became one of my "Stock" Ales |  |
| da Tubble wi Dubbel |
Actually a Belgian Strong Dark (9.3% abv) (Batch 48) Club COC 3rd Place award winner February 2006 daTubbleWiDubble (on tap) The Trouble with some of these Belgian beers is that they can be a bit sneaky. This one started as a Dubble and finished at 1.005 (a bit low) but it kicked up the abv, just a bit sneaky. |
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| the Wedding March |
Marzen (7.7% abv) (Batch 44) Club COC 1st Place award winner September 2005 The Wedding March Märzen (on tap) Today, the 28th of May, 2005 we are celebrating a festival with a ‘fest beer. Today started with a parade, a celebration, or perhaps more correctly, .The Wedding March. Märzen means March in German and is a beer, a lager, which is traditionally brewed in March, stored in Alpine caves, and then consumed during the hot summer months. The remaining "March" beer was then finished in the fall at harvest time (Octoberfest), which coincidentally was also the start of the brewing season! Before refrigeration was invented the lager brewing season would end in late March when it began to get too warm to brew. The beer would be brewed in late March or early April then aged in caves until late September. |
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| Shades of Red |
Irish Red (4.8% abv) (Batch 43) Shades of Red an Irish Red Ale (on tap) Andy is a red-head. He even once described himself as “A six-foot-one blue-eyed Leprechaun”. His father’s beard (which was full when he was born) was red; even his mother’s obstetrician was a red-head. In the high school play, he was Charlie Brown who loved the red-headed girl. One day in church, he saw a red-headed girl. Andy thought he probably ought to meet her, and, you know, maybe even get to know her. That girl was Jodi. Well now you know the rest of the story. Andy had better luck than Charlie Brown. He just married the red-headed girl. A Red Ale for a couple of red heads. With a lightly hopped tea-like flavor and an even dextrinous body, it is a bit sweet, like the lovely bride. Look for well-rounded and balanced flavors, and a pleasant toasted malt character. A drying finish is common. Congratulations Son! |
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| Storm King |
Schwartzbier (5.5% abv) (Batch 42) Storm King -- Schwarzbier (Black Beer) (on tap) Why should the brides have all the fun? They have showers, showers. . . A guy should have something manly. Let the bride and her friends have a measly little ol shower, but us guys, well, we will have a real STORM! We hereby dub Andy the “Storm King”! Schwarzbier, sounds manly doesn't it? "Schwarz" in German means "black." Schwarzbier is a dark German lager that has bittersweet, dark chocolate notes in addition to the typical roasted malt flavors you would find in a dark lager. These beers are typically darker, more robust, and less delicate than their Müncher dunkel cousins. If you don’t like “dark” beers, this may be the “dark” beer for you. |
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| Oracle |
Hefe (5.6% abv) (Batches 18,41) Oracle Hefeweizen (on tap) I see a great future for our fine couple with, in due time, many fine grandchildren for the parents of the bridal couple. A wise young red-headed man once asked a beautiful young red-headed girl to marry him. The wise young girl said yes. For this we present a Wise, I mean a Weiss beer. This is a Hefeweizen, a German Wheat beer (weizen) with yeast (hefe), frequently served with a slice of lemon. Pale and spicy, this fruity wheat-based ale from Southern Germany is brewed especially for summer consumption. Flavor overtones are reminiscent of apple, plum, or clove -- sharply fruity and refreshing! |
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| Matrimoni-Ale |
Southern English Brown Ale (3.9% abv) (Batch 25, 40) Southern English Brown (3.9%) (bottled) Matrimonial, ‘cuse me, MatrimoniAle. Today is about a marriage between two good people--matrimony. This beer is just another celebration of this wonderful occasion. This is an easy going beer, just like our fine couple. English Brown Ales are slightly maltier than Pale Ales. They are less hoppy because of the hardness of the water used in the brewing process. Southern English Brown ales are generally dark, sweet, and low in alcohol with hints of caramel. The popularity of this beer style has waned over the past few centuries, but is currently enjoying a comeback. |
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| ProposAle |
80/- Scotish Ale (4.9% abv) (Batch 39) ProposAle Scottish Export 80/- Shilling (bottled) Easter, be it very, very early, was the day that Andy proposed to Jodi. This is a rare case where the day of the month doesn’t matter. Andy offered his ProposAl(e) after the Easter Vigil Mass, early on Easter day. This is a traditional Scottish session beer made with local (Scottish) ingredients and with fewer hops than their English counterparts. While barley grows readily in Scotland, hops do not. The malt is showcased because of a favorable tax situation and the relatively high expense of hops. It is frequently brewed with a long boil to promote a complex malty profile. This beer was the “light” beer of Scotland, just the thing a red head or two might enjoy. |
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| Hey, It Smells Like Coffee |
Sweet Stout (3.7% abv) (Batch 38) “Hey it Smells like Coffee” -- Sweet Stout 3.7% (bottled) Second Place Stout Michigan State Fair 2005 On bottling day, Jodi stopped over and proclaimed “Hey, it smells like coffee”. It appears that Jodi has a nose for beer, even if she prefers wine. Now Jodi is a girl who likes her coffee, so this may be a beer for her. The “coffee” aroma comes from the deeply roasted barley. There really is no coffee in this beer. Contrary to common oppinion, dark beers are not the biggest beers. This is the smallest beer, the lightest beer, the beer with the least alcohol, and the fewest calories being offered at this occasion. It has a mild roasted grain aroma, with coffee and/or chocolate notes (do I have Jodi’s number here?). An impression of cream-like sweetness often exists. Usually very dark brown to black in color, it can be opaque with a creamy tan to brown head. Dark roasted grains and malts dominate the flavor as in a dry stout, and provide coffee and/or chocolate flavors. A very dark, sweet, full-bodied, slightly roasty ale, it often tastes like sweetened espresso. Stouts go great with chocolate and ice cream (yes I said ice cream). Try a stout float someday, you will be amazed. |
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| Bridal Veil Pale Ale |
APA (4.6% abv) (Batch 37) Bridal Veil Pale Ale - American Pale Ale (on tap) When marriages were arranged by family members, the engaged couple were rarely allowed to see one another. After exchanging a dowry, family members were afraid that if the Groom didn't like the appearance of the Bride's face, he might refuse to marry her. This is why the Father of the Bride "gave the Bride away" to the Groom at the actual wedding ceremony. Only after lifting her veil just prior to the ceremony did the Groom see the Bride's face for the first time! Brewed in America since the arrival of the colonists in the 1600s, American Pale Ale is a fruity, copper-colored style of ale that originated in England. The Mayflower put ashore at Plymouth Rock to brew beer not land colonists. |
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| les Deux Bonjours |
Biere de Noel/Biere de Garde (8.5% abv) (Batch 36) Club COC 1st Place award winner July 2005 Les Deux Bonjours - the Two Bonjours Biere de Garde - 8.5% abv (bottled) Biere de Garde is a beer to keep. I don’t know about the beer but Jodi is definitely a keeper. Yes, the French can make good beer as well as wine. The name literally means "beer which has been kept or lagered." Now brewed year-round, this traditional artisanal farmhouse ale from Northern France was brewed in early spring and kept in cold cellars for consumption in warmer weather. Related to the Belgian Saison style, the Biere de Garde is rounder, richer, sweeter, malt-focused, and often has a "cellar" character, but lacks the spicing and tartness of a Saison. This style is characterized by a smooth, sweet, fruity, and earthy taste with a color which can range from a deep blond to a reddish brown.Typically, bières de garde are corked in wine bottles, and then aged from several months to several years. They are best when served at (50-55 degrees F). . |
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| Alt 'oids |
Alt (and no, they were not used.) (5.7% abv) (Batch 35) Alt ‘oids a Northern German Altbier (on tap) Andy is quite fond of these couriously strong mints; he is never without them. Imagine going into a store to purchase some Altoids (the ones on your table) and asking the store for some Altoids, with the obvious reply, “How many?” The answer: “All you have!” That was still not enough, so off to another store. It is only fair to state that no Altoids were either killed, destroyed or eaten in the brewing of this beer, though I did think about it. "Alt" in German means "old" or "traditional," referring to the way beer was brewed in Germany prior to the nineteenth century. After a warm fermentation, this hybrid was lagered for several months in ice-cold caves. This mellowed the fruitiness typical of a top-fermented ale. This style has a pronounced bitterness, with subdued hop flavor and aroma compared to a pils. Traditionally served in a glass similar to a highball glass, the ale's temperature should be about (50 degrees F) when served. |
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| Borders Porter |
Baltic Porter (7.6% abv) (Batch 34) Club COC 1st Place award winner October 2005 Borders Porter, a Baltic Porter, 7.6% abv (on tap) This beer is dedicated to my new family, the Borders and all their siblings. Speaking of siblings, this beer is a sibling of the Imperial stouts. Baltic porters come from countries winding around the Baltic crescent and deep into eastern Europe from Sweden to Poland. These descendants of English porter range in color from mahogany red to inky dark, and pack a substantial dose of flavor and alcohol. Baltic porters are deep, dense and thoughtful beers that borrow much from other, more familiar styles. These strong beers can approach barley wines in fortitude, Imperial stouts in complexity, and liqueurs in after-dinner contentment value. Their sweet, soothing maltiness is akin to the finest German bocks. Rummy, raisin and licorice notes similar to an old ale reside in the profile. The character also has hints of chocolate and coffee, and at times, a roasted background. All co-mingle into a smooth, silky flavor that is contemplative but robust. Satisfying indeed. |
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| It Takes Two |
N. German Pilsner (5.7% abv) (Batches 29, 32, 33) It Takes Two – Pilsener (on tap) Marriage is about two individuals becoming one family. The funny thing about it is that it does take two. These two individuals have chosen today to declare their intentions before God, their friends and family. As parents of the bride and groom, we have the pleasure of welcoming another member to our family. We don’t lose a son or daughter, we gain one. This is a Bohemian Pilsener, hopped as a German Pilsener. It is hopped with German Hallertauer hops and is cold conditioned for months. Originally brewed in the Bohemian city of Pilzen in 1842, Pilsener is the style others raced to imitate during the nineteenth century lagering revolution. Bud, Miller, Coors, and Labatts were derived from this style of beer. A classic Pilsener is a very light straw color and well hopped with a good deal of hop bitterness and a moderate hop flavor and aroma. Typically , it is lighter, drier, hoppier, more effervescent, and a bit less smooth than a Czech-style Pilsener. On 17 October 2004, I brewed the first of 5 batches of this beer. |
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| Malted Bliss |
English Barley Wine (14% abv) (Batch 31) Malted Bliss English Barleywine - 13.4%abv (bottled) Barley wine is not wine at all, but possesses many wine-like characteristics contributed principally by its high alcohol content, usually between 6 to 12% by volume. These beers are often aged for 18 months or more to mature the flavors and can be cellared for up to 25 years. Barley Wines have a velvety texture, a fruity, smokey palate and a hint of acidity with a warm alcohol finish. Originally Barley Wine was a meal in itself so it does not compliment food very well. It should be served at room temperature, possibly as an after dinner drink. |
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| Kilt Lifter |
Wee Heavy (15.2% abv) (Batch 30) Kilt Lifter, A Scottish Wedding Ale Strong Scotch Ale / Wee Heavy (bottled) First Place Scotch Ale Michigan State Fair 2005 May 28th, 2005 -- Brewers brew big beers to celebrate special occasions. This beer was brewed to celebrate the marriage of Andy and Jodi Bonjour. Andy had talked about wearing a kilt (Douglas Tartan) to his wedding. Well obviously that didn’t happen, so we put the Kilt on the bottle. Wee Heavy’s or Strong Scotch Ales are overwhelmingly malty and full bodied. And yes, at over 31 proof this beer is stronger than many wines. Historically, hops were very expensive so a minimal amount was used resulting in a very low hop bitterness, flavor and aroma. Color ranges from deep copper to brown. The clean alcohol flavor balances the rich and dominant sweet maltiness with a touch of smoke in flavor and aroma. This is a “BIG” day and this is the big boy of tonight’s selections coming in at 15.3% abv (Alcohol by Volume) or 31 Proof. This beer goes down easy and does not taste as big as it is so please drink responsibly. |
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| Spiced Imperial Stout |
Spiced Imperial Stout (11.2% abv) (Batch 27) My Holiday Beer, (on tap) a Spiced Imperial Stout, 11.2% abv Available in very limited supply, with hints of clove, alspice, orange peel, cinnamon, ginger root and honey, this is not your father’s Imperial Stout. OK, I guess in this case it is. Take these flavors and marry (there is that word again) them with a light roasted Imperial Stout and you have a beer that appeals to a lot of people. Just drink with caution because at 11.2% abv, and not tasting like it, you could drink a lot of this one before you know it. |
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| lil bit 'o Kentucky |
Bourbon Oak Conditioned Barley Wine (11.2%) (Batch 19) Honorable Mention Michigan State Fair 2005 Club COC 1st Place award winner Sept 2004 'lil bit o' Kentucky a Bourbon-Oak Aged Barley Wine 11.2% abv (bottled) Available in very limited supply, this is an English style Barley Wine, similar to the Malted Bliss, but aged with Bourbon and Oak. The oak brings with it a moderate vanilla flavor. Brewed in October of 2003 and still good, this is by far the oldest beer here. A full bodied beer, it exhibits some additional alcohol warming from the bourbon. Although it is a big beer, this beer is smooth, flavorful, well-balanced and well-aged. Overall Impression: A harmonious blend of the Barley Wine with characteristics from aging in contact with wood and bourbon. |
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| Fred's da Zoo Stout | This is a beer that is best served with a spoon (Batch 16) |  |
| CRAFT Wee Heavy | This is VERY close to Belhaven's Wee Heavy. Brewed as a club brew at Teach a Friend to Homebrew Day 2002 (Batch 14) |  |
| Fred's Breakfast Stout | 2nd Place Stout 2002 Over The Mill (Batch 5) |  |
| Root Beer | Jodilicious Root Beer (on tap) This root beer has brown sugar and a bit of ginger and other spices enhancing a root beer extract. The brown sugar brings in a bit of the fullness of molasses and makes this one awesome soda. Root beer has its origins in what is referred to as "small beers." Small beers are a collection of local beverages (some alcoholic, some not) made during colonial times in America from a variety of herbs, barks, and roots that included: birch beer, sarsaparilla beer, ginger beer and root beer. There is no one recipe. Ingredients in early root beers included allspice, birch bark, coriander, juniper, ginger, wintergreen, hops, burdock root, dandelion root, spikenard, pipsissewa, guaiacum chips, sarsaparilla, spicewood, wild cherry bark, yellow dock, prickly ash bark, sassafras root*, vanilla beans, hops, dog grass, molasses and licorice. Many of these ingredients are still used in root beer today along with carbonation. Since the 1960’s wintergreen has become a main ingredient. |
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| Diet Root Beer | Andy’s Curiously Strong Diet Birch Root Beer (on tap) This DIET Root Beer (made with Splenda) does not taste like a diet soda. It lacks the “bite” typically associated with artificial sweeteners. Where does Root Beer come from? The name was derived from how this drink USED to be made, flavored with the roots from one or more different trees. Birch beer came from birch trees. Sarsaparilla came from sassafras trees. Root beer came most often the sassafras tree. Today’s root beer flavor doesn’t rely on tree roots. . Old Fashioned Root Beer - From Excellent Recipes for Baking Raised Bread (the Fleishman Company, 1912) 1 cake compressed yeast (for carbonation), 5 pounds sugar, 2 ounces sassafras root, 1 ounce hops or ginger root, 2 ounces juniper berries, 4 gallons water, 1 ounce dandelion root, 2 ounces wintergreen The US FDA determined natural sassafras to be carcinogenic in the 1930s. The sale of natural sassafras has been outlawed since. |
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