June 2018

Beers tasted:

  • Belgian style table beer, 4%. With WLP530 and Bavarian lager yeast.
  • As above, but with lower PH.
  • Belgian style wheat beer, 3.8%. Belgian pils, wheat (flaked, 42%), Saaz, WY3944, coriander, orange peel.
  • US Amber ale, 4.9%. Cascade dry hop, 60% pale, flaked wheat, munich (10%), biscuit, crystal.
  • Yeast harvested beer. Clementine.
  • Ouzo beer, 5.4%. Pale male, rolled oats, perle, French wild hops, Bramling X, Green Bullet, Kahatu. T-58 yeast.
  • IPA – Mosaic, Cascade, Pale Lager malt.
  • IPA, 5.6%, Nugget FWH, Target, Centennial, Amarillo. WLP008 east coast ale.
  • Nugget and Amarillo beer.
  • Export stout, 6%. Pils, molasses, choc, EKG, Chinook, Bramling X, Goldings, wild hop, Perle.
  • Old world mild, 5.8%. 80% Maris, 10% Crystal 200, 10% Crystal 400.
  • German Abbey, 6.7%. WLP530 and Bavarian lager yeast.
  • Breakfast stout, 8.5%. Ground coffee in boil. 40g in 23L.
  • Amber, 7.6%. 1.1% amber malt, cara amber, cara red.
  • “Southern Cross”, 13%. 5 years old. Strong Belgian style golden ale. 8kg Pils, 2kg Belgian Candi, 1kg amber Belgian candi, WY3787. 30 IBU. OG: 1.117, FG: 1.028 (76% attenuation).

Beers tasted: 15. Attendees: 5