February 2019

Beers tasted:

  • White IPA. Citra, Centinial, Cascade. Pale lager, wheat, sugar 4.5%. Belgian Abbey Yeast. Oranges, coriander, lemon peel.
  • Grapefruit sour
  • Green Hop beer, 5.9%
  • Altbier. Maris otter, lager, munich, special B 2%, choc. K97 yeast @ 16C. 1.048 – 1.014 (70% attenuation)
  • Altbier. Munich, pils, crystal, carawheat. Halltertauer Mitelfruh at flameout. US-05 @ 16C.
  • Pale ale, 6%
  • Golden ale. Pils, crystal, torified wheat, green hop, cascade, honey. Nottingham yeast. Clementine in boil.
  • Abbey-style beer, 6.7%
  • Black IPA. Simcoe, chinook, cascade, mosaic. 8% choc, pale, crystal 1%. US-05
  • “Wee heavy” 6.2%. Golden Promise, aromatic malt, light crystal, melanoidin 4%, choc. Liberty Belle yeast.
  • Dunkelweisen
  • Doppelbock, 7.6%
  • 6.5% beer, 70% maris, 6% choc, 9% naked oats, 3% red rye crystal, 2% barley.

Attendees: 5