January 2018

Beers tasted:

  • Smoked lager, 5.4% – side by side tasting of lagered/not lagered versions
  • Spiced Xmas ale, 4%, – cinamon, cloves, marmalade
  • Brown ale, 4%, with Liberty Bell yeast. Brown malt, biscuit mail, victory, melanoidin (2%), golden naked oats, maris otter. 1.014 FG
  • Bretted beer with wild carrot seeds, pils, wheat. Using bret blend yeast. Fermented 5 days 18-25C (1.004 FG) then corny 1 month
  • “Mess up” brew, 5%. Pilsner, pale, crystal 100, 1.050 SG. Willamette, N. Brewer, Styrian Goldings
  • Rhubarb bier de garde with rhubarb in boil (stewing)
  • Stout, 5.7%, Pils, M.O., roasted barley, black, molasses, perle, wild hop (sussex), ekg. S-33 yeast, 69C mash. Poured from barrel
  • Bottle conditioned version of above
  • Dark winter ale, 4.7%, with Sean’s homegrown Cascade hops
  • Stout 3.8%, Dark crystal, choc malt, cocoa powder, vanilla, 1.040 -> 1.015, S-04 yeast. 68C
  • Old ale, 6%, bottled from keg. 7 days on rum cubes
  • 6% beer, 2 months old, Pils, vienna, crystal 120, carafa, oats, rye, goldings, admiral, cascade, nottingham yeast
  • Honey beer, 450g in 50L, 80% attenuation. Mash 68C
  • Xmas ale 8.5% – “Mytheros”. M.O, pils, dates (500g), molasses, amber, Perle, EKG, S-256 yeast. 19C ferment
  • Doppelbock, 7.5% – “decoction mash gone wrong”

Total beers tasted: 15. Attendees: 6