405 replies to this topic

[CutThroat]

Just started a gallon of strawberry pomegranate wine.

w00t!

And it's still bubbling.
Freakin' yeast needs to hurry up.

[DoctorShumway]

Anyone tried the Sam Adams Long Shot beers? It's a 6-pack sample of their 3 homebrew contest winners.

[Shervz0r]

Gonna keg the IPA this weekend prolly and consume it the following weekend during my birthday party. Doc, please bless us with your presence!!

Tomorrow I'm hitting up the Extreme Beerfest event with Colin and a few others. Looks to be DELICIOUS

Allagash Brewing Co.
[ Portland, Maine - allagash.com ]

11th Anniversary Ale
Strong Belgian ale, finished with champagne yeast in the primary and secondary fermentation. 9.2%

Avancé
Allagash Four aged in oak barrels with strawberries. 10.2%

Bacchus Tripel
Allagash Tripel aged in oak wine barrels. 9.2%

Curieux
Allagash Tripel aged in Bourbon barrels. 11.0%

Victor
New offering from Allagash brewed with Chancellor grapes. 9.3%

Inoculator
A very rare 1BBL (wood barrel) batch of Allagash Tripel / Summer with 18 pounds of cherries, and aged for 2 years in oak. Be the first to try it at EBF!

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American Flatbread Burlington Hearth
[ Burlington, Vermont - americanflatbread.com ]

Winter Gruit Ale
Strong ale strength, brewed with Sweet Gale, Wild Rosemary, Yarrow, Sweet Woodruff and Mugwort.

D'Kinna Bock
No info available at time of print.

Old Ale
Well-aged Old Ale brewed in the tradition of Old Tom's Strong Ale of England. All British ingredients.

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Anheuser-Busch
[ St. Louis, Missouri - anheuser-busch.com ]

Red Bridge
Gluten-free beer. Lager brewed with Sorghum. 4.8%

Brewmaster's Private Reserve
Strong, all-malt lager, brewed from first wort only. 8.5%

Barleywine
Experimental strong ale.

Prototype Beer
Experimental. 17.0%

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Avery Brewing Co.
[ Boulder, Colorado - averybrewing.com ]

The Maharaja Imperial India Pale Ale
An Imperial India Pale Ale with tons of tangy, vibrant, pungent hops along with an exquisite malt essence. 9.9%

The Kaiser Imperial Oktoberfest
An Imperial Oktoberfest Lager, with spicy Noble hops, a bit bitter with an herbal edge, and backed by a complex chewy sweetness brought forth by German malts. 9.1%

The Czar Imperial Stout
Russian Imperial Stout, boasting crimson hues through the inky blackness, spicy and floral hops, and flavors redolent of English toffee, rich mocha, sweet molasses, candied currants and a hint of anise. 11.04%

Samael's Oak-Aged Ale
A super-caramelly, oak-aged English-style strong ale. The oak is very apparent in this rich and high gravity ale, adding additional depth and complexity with a woody and cask-like nose and a pronounced vanilla flavor on the palate. 14.5%

The Beast Grand Cru
A massive and challenging brew, akin to a beautiful Carribean rum. Dates, plums, raisins and molasses are dominant in a rich vinous texture. 14.6%

Mephistopheles Stout
The second fallen angel. Coal black, velvety and liqueurish, this demon has a bouquet of vine-ripened grapes, anise and chocolate covered cherries with flavors of rum-soaked caramelized dark fruits and a double espresso finish. 16.1%

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Berkshire Brewing Co.
[ South Deerfield, Massachusetts - berkshirebrewingcompany.com ]

Imperial Steel Rail
Same great taste that you'd expect from Steel Rail Pale Ale, accept with an assertive bitterness and warm pleasing finish. This is the last keg from a 7BBL batch. 8.5%

Raspberry Strong Ale
Barleywine in style, released just before Valentine's Day, and ruby in color from a half pound of fresh local raspberries per gallon of beer. 9.0%

Holidale
Full-bodied, strong winter seasonal with hints of spice. This year's batch was fermented with a Scotch Ale yeast. 8.5%

Imperial Stout
Classic style Stout with a dense black color and velvety texture. Hints of chocolate, liquorice and coffee. 8.5%

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Boston Beer Co.
[ Boston, Massachusetts - samadams.com ]

Samuel Adams Baltic Porter
No info available at time of print.

Samuel Adams Imperial Pilsner
No info available at time of print.

Samuel Adams 3 Weiss Men
An amazingly tasty small batch strong Weissbock-style ale from the Jamaica Plain, MA brewery. You'll only get this beer at festivals. 10.0%

Samuel Adams Double Bock
With over a pound of malt per bottle, this rich sweet brew is BBC's version of this classic dark German lager. 8.8%

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Boulder Beer Co.
[ Boulder, Colorado - boulderbeer.com ]

Mojo Risin Double IPA
Exclusive, limited, single-batch brew. Souped-up exteme version of Mojo IPA. Over half a ton of extra malt and twice as much Amarillo hops were added. 10.0%

Killer Penguin Barley Wine
Over 50% more malt than other winter beers and aged over 12 months. 10.0%

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Cambridge Brewing Co.
[ Cambridge, Massachusetts - cambridgebrewingcompany.com ]

The Wind Cried Mari
Aging since last summer in French oak Chardonnay barrels for this occasion, this "gruit" beer is unhopped, and features floral and herbal notes from fresh, handpicked heather and lavender flowers. 5.0%

YouEnjoyMyStout
Russian Imperial Stout was brewed late last Winter and has since whiled away the days in a quintet of American bourbon barrels. 10.0%

Blunderbuss Barleywine
This winter Barleywine has been whiling away the days in Knob Creek bourbon oak, followed by cask-conditioning in a diminutive English oak barrel previous blessed by JWLee's Harvest Ale. Served by gravity tap. 11.7%

Cerise Cassée
100% sour-mashed beer, fermented with tart cherries with our house Belgian strain, aged in French oak pinot noir and chardonnay barrels with Brettanomyces. 7.75%

Weekapaug GruitBeer from before the age of hops, gruitbeer features the funky herbal flavors of yarrow, wild rosemary, and sweet gale, in addition to several other secret herbal additions. Hint of feisty funk from our Belgian yeast strain. 4.8%

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Cisco Brewers
[ Nantucket, Massachusetts - ciscobrewers.com ]

Captain Swain's "Big Woody" Stout
Nine types of malt, aged for 2 months with French oak chips. 9.0%

Celebration Libation
Warm, and spicy ale, brewed with cinnamon and cloves in the mash. 8.5%

Baggywrinkle Barleywine
Chuck full of English and domestic malts, hopped generously with Northern Brewer and Chinook hops, and aged 6 months in Bourbon barrels. 12.0%

Twelve
Anniversary beer, a blend of Barleywine and Whale's Tale aged for 6 months in American oak with fresh strawberries in the barrel. 10.0%

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Coastal Extreme Brewing Co.
[ Middletown, Rhode Island - newportstorm.com ]

Newport Storm '06
Strong ale with biscuit and peat malts, finished in Bourbon barrels. 11.9%

Newport Storm Cyclone Series: Derek
Strong Dry Irish-style Stout, abundant with roasted flavors. 8.7%

Newport Storm Cyclone Series: Elle
Cross between a Belgian Abbey and Dubbel; clove and sour apple notes. 7.9%

Newport Storm Rhode Island Blueberry
Kölsch-style ale with natural blueberries added. 4.5%

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Dogfish Head Craft Brewery
[ Milton, Delaware - dogfish.com ]

Festina Peche
A Neo-Berliner Weisse brewed with fresh peaches. The beer is comprised of half wheat malt and half pilsner malt , with an addition of lactic acid. 4.5%

90 Minute IPA
An Imperial IPA extremely hopped for 90 continuous minutes with Warrior, Amarillo and "Mystery Hop X". 90IBU. 9.0%

World Wide Stout
The world's strongest dark beer. More in common with a fine port than a can of cheap, mass-marketed beer. Brewed with a ridiculous amount of barley. 18.0+%

Fort
The world's strongest fruit beer made with over a ton of fresh Oregon raspberries. 18.0%

120 Minute IPA
Brewed to a colossal 45-degree plato, boiled for a full 2 hours while being continually hopped with high alpha American hops, dry-hopped daily in the fermenter for a month and aged for a month on whole leaf hops. 120IBU. 18.0+%

Burton Baton
Brewed with Warrior and Glacier hops and blended on English and American ale yeast strains. Aged on barrel staves of French oak for four months before being blended 50/50 with 90 Minute Imperial IPA. 80IBU. 10.0%

Raison d'Extra
Amped up version of Raison D'Etre. This bulbous brown ale is brewed with a tremendous amount of raisins, brown sugar, Belgian candi-sugar and malt. 18.0+%

Pangaea

An ale brewed with an ingredient from every continent including crystallize ginger from Australia, moscavado sugar from Africa and basmati rice from Asia. This slightly spicy ale is cork-finished and bottle-conditioned in champagne bottles. 7.0%

Chateau Jiahu
A 9000 year-old recipe based off preserved pottery jars that were discovered in Northern China, brewed with pre-gelatinized rice flakes, Wildflower honey, Muscat grapes, barley malt, hawthorn fruit, and Chrysanthemum flowers. Pitched with a fresh culture of Sake yeast. 8.0%

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Founders Brewing Co.
[ Grand Rapids, Michigan - foundersbrewing.com ]

Kentucky Breakfast Stout
An Imperial Stout brewed with tons of chocolate and coffee, and then aged in Bourbon barrels for a year. 10.0%

Backwoods Bastard
A barrel-aged version of Founders' flagship beer (Dirty Bastard Scotch Ale). Show it some respect or you'll be squealing like a pig! 9.2%

Blushing Monk
Fruit fermented Belgian-style ale taken to the limit. No extract, shortcuts of bullshit. Fermented with 100% fresh raspberries. 90IBU. 10.3%

Devil Dancer
Founders most complex, innovative, feared, yet revered ale. An Imperial IPA, dry-hopped for 13 days with a combination of 10 hop varieties. 118IBU. 13.0%

Red's Rye
Amarillo dry-hopping provides a big bitterness and bouquet in this IPA, while a generous amount of malted rye accentuated a spicy crispness. 65IBU. 6.8%

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Goose Island
[ Chicago, Illinois - gooseisland.com ]

Bourbon County Stout
Brewed to celebrate the brewpub's 1000th batch, aged for 100 days in Bourbon barrels. 12.0%

Imperial Brown Goose
Blend of Goose Island's 2004 and 2005 Christmas Ales, both of which were aged in 4-year old Jim Beam and 12-year old Heaven Hill barrels. 8.0%

Matilda
Strong Belgian Ale brewed with a unique yeast strain; fruity and spicy. 7.0%

Imperial IPA
Brewed with loads of Tettnang, Simcoe, and Casacade hops, and balanced by plenty of malt. 8.5%

Special Ed
Imperial "Smok-ED" Brown Goose, brewed with 60% Weyerman beechwood smoked malt, and aged in Heaven Hill barrels for 4 months. 10.5%

Debbie's Little Helper
Double Red Ale hopped with Centennial and Cascade, dry-hopped in the fermenter, and again in the serving tank with more Cascades. 8.3%

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Harpoon Brewery
[ Boston, Massachusetts - harpoonbrewery.com ]

Harpoon Brewery is the official beer sponsor of the 4th Annual Extreme Beer Fest.

Harpoon 100 Barrel Series English Style Old Ale
Inspired by the sustaining winter offerings of many English breweries. This complex & malty brew is marked by significant alcohol warmth, balanced bitterness, biscuit/roasted undertones, and sublime mouthfeel. Proper English yeast, traditional hop varietals, and generous malt bill create a wonderful companion for the fireside. Enjoyable for consumption now or for extended cellaring.

Harpoon will also be pouring FOUR of their 100 Barrel Series Encore Barleywine beers, each aged for 5 months in a different bourbon barrel. Brewer of the Barleywine, Todd Charbonneau describes each:

Wild Turkey
Upfront vanilla aromas w/ a woody, malty middle and a fruity hop finish.

Jim Beam
Concentrated dark fruit aroma. Full bodied and juicy w/ warming alcohol. The brewers' favorite!

Four Roses
Woody, briney character. Solid hop presence throughout. Slightly dry finish.

Makers Mark
Slightly smoky, Plummy aroma w/ slight phenolic notes and a true Bourbon character. Finishes w/ a lasting bitterness.

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Iron Hill Brewery & Restaurant
[ North Wales, Pennsylvania - ironhillbrewery.com ]

Russian Imperial Stout
Full-bodied, strong Stout. 9.5%

Hopzilla
No info available at time of print.

Framboise
A traditional Belgian-style lambic made with wild yeast and bacteria, and aged in oak barrels for 2 years with fresh raspberries. 4.8%

Flemish Red
No info available at time of print.

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Ithaca Beer Co.
[ Ithaca, New York - ithacabeer.com ]

400-Pound-Monkey
(With apologies to Lew), a Double IPA finished on light and dark toasted American Oak and with an extra charge of New York State grown Cascade and Willamette dryhop. 9.4%

Gorges Smoked Porter

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John Harvard's Brew House
[ Cambridge, Massachusetts - johnharvards.com ]

Demon D.P.A.
Intense, hoppy, San Diego-style Pale Ale. 8.1%

Double Deuce Barleywine 2006
Nearly a year old, big round, and slightly sweet. 11.0%

Midwinter's Russian Imperial Stout (vintage)
Selected from the JHBH cellars, year to be announced. 9.0%

Oakzilla Imperial Stout
Midwinter's Russian Imperial Stout 2007 aged on vanilla bean and oak. 10.5%

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Kuhnhenn Brewing Co.
[ Warren, Michigan - kbrewery.com ]

Raspberry Eisbock
Flavors of chocolate and raspberries abound in this American organic lager. 13.8%

Bourbon Barrel Barley Wine
Caramels and malt perfume are expelled in this American ale. 14.5%

American Imperial Stout
Black ale, thick, coating, roasty robustness to the max; yet balanced. 13.5%

Wheat Wine 2002
Light clove aromas, aged out to produce the typical flavors of Brett, oxidation, etc.

Dark Heathen Tripple Bock
Intense maltiness from using mainly Munich malt; a well-aged lager. 13.0%

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Lagunitas Brewing Co.
[ Petaluma, California - lagunitas.com ]

Brown Shugga
A very unique American Barleywine brewed with 200 pounds of brown sugar in each batch! 9.9%

Hairy Eyeball Ale
Stylistically it's an oxymoronically construed Imperial Brown Ale with 56.7IBU. 9.0%

Maximus Ale
No info available at time of print. 7.5%

Imperial Stout
No info available at time of print. 8.2%

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Magic Hat Brewing Co.
[ Burlington, Vermont - magichat.net ]

Chaotic Chemistry
Barleywine aged for 48 months in oak Bourbon casks. 10.4%

Braggot
Mead blend of two types of local honey, Wild flower from Magic Hat's own Drunken Bee apiary and Clover. Pilsner malt, red wheat and whole Chamomile flowers are fermented blended and aged in French oak to create a style from years gone past. 10.0%

Thumbsucker Imperial Stout
A Vermont Imperial Stout brewed with English Maris Otter and 5 other English specialty malts Hopped at 50 IBU from Warrior, Centennial, and Cascade. Thumbsucker is then aged in select Wild Turkey bourbon barrels for 1 year. 9.0%

Belgian Sour Red Ale
1BBL batch, brewed exclusively for EBF; malty, fruity, sharp, acidic, slight oak characters.

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Milly's Tavern
[ Manchester, New Hampshire - millystavern.com ]

Currant Affair
Ale made with black currants. 4.0%

Labyrinth
Oak-aged Belgian smoked ale. 6.5%

Imperial Death March Stout
Russian Imperial Stout. 8.8%

Tennessee T.N.T
Barleywine aged 1-year in a whiskey barrel. 11.0%

Hopnoxius
Imperial IPA. 9.5%

Napoleon's Invasion of Russia
Blend of a Belgian Grand Cru & Imperial Stout, aged in Pinot Noir oak. 7.0%

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Offshore Ale Co.
[ Oak Bluffs, Massachusetts - offshoreale.com ]

Inkwell Stout
Various years of this Russian Imperial Stout will be served.
Inkwell Double Stout 2003 (English Ale Yeast) 10.0%
Inkwell Double Stout 2005 (American Ale Yeast) 9.5%
Inkwell Double Stout 2006 (brewed with Bastogne Yeast) 9.8%

Hop Goddess
Heavy hopped Belgian-style Hoppy Ale. 69IBU. 6.9%

Two surprise beers to be announced at the fest!

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Oskar Blues Grill & Brewery
[ Lyons, Colorado - oskarblues.com ]

Gordon
In a can. Dry-hopped, bottle-conditioned Imperial IPA brewed with massive amounts of American hops. 90IBU. 9.2%

Old Chub Scottish Style Ale
In a can. Scottish style ale brewed with copious amounts of crystal and chocolate malts, and a dash of beechwood-smoked malts. 8.0%

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Port Brewing / The Lost Abbey
[ San Marcos, California - pizzaport.com ]

Hop 15
Port's hoppiest creation, and a testament to all things fresh and hoppy. 10.0%

Older Viscosity
100% Bourbon barrel-aged Old Viscosity; the stuff that is blended in the regular version of OV.

En Garde
Barrel-aged version of Avant Garde, aged in French oak barrels.

Amazing Grace
Barrel-aged version of Lost + Found Abbey-style Ale in Meritage barrels.

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Rock Art Brewery
[ Morrisville, Vermont - rockartbrewery.com ]

Hell's Bock
A big Bock based on the Helles Bock style. 75IBU. 8.0%

Infusco
Black beer, with a dash of spice and a unique yeast strain thrown at it. 25IBU. 8.0%

The Riddler
Loosely based on a Belgian Dubbel, brewed with 9 malts. 32IBU. 8.0%

Magnumus ete Tomahawkus
An ESB to the third, not for the faint of heart or soul that's fearful of hops. 80IBUs. 8.0%

The Vermonster
Ridge Runner's big brother, and an EBF exclusive. Watch out. 100IBU. 10.0%

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Rogue Ales
[ Newport, Oregon - rogue.com ]

Imperial Pilsner
Brewed with four ingredients: 100% French Pilsner Malt, 100% Sterling Hops, Free Range Coastal Water and Czech Pilsner Yeast. Imperial Pilsner is golden in color with a dry hop floral aroma and intense hop bitterness supported by a big malty backbone. 74IBU. 8.8%

Old Crustacean
Brewed with eight ingredients, Great Western Harrington, Klages, Hugh Baird Carastan and Munich Malts, Chinook and Centennial Hops, free-range coastal water and PacMan yeast. 110IBU. 11.5%

Imperial Stout
Made with 2-row Great Western Harrington & Klages, Hugh Baird XLT-80, Black, Munich and Chocolate Malts; Willamette, Cascade and Chinook hops; rolled oats; and two secret ingredients. Unfiltered and unfined. 88IBU. 11.0%

Imperial YSB
Brewed for Don Younger's 30th Anniversary of ownership of the Horsebrass Pub in Portland, Oregon. John Maier brewed a special high-gravity version of YSB (Younger's Special Bitter)!

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Shmaltz Brewing Co. (He'Brew)
[ San Francisco, California - shmaltz.com ]

He'Brew: Bittersweet Lenny's RIPA
Rye based double IPA. Brewed with 20% rye malt (3 rye grains), 5 other malts, 7 hop varieties, dry-hopped. 10.0%

He'Brew: Genesis 10:10
Pomegranate Strong Ale. 150 gallons of Pomegranate juice added during fermentation. 6 malts, 7 hops. 10.0%

He'Brew: Monumental Jewbelation (2006)
10th Anniversary Chanukah Beer (Sold Out): 10 malts, 10 hops,.10.0%

He'Brew: Jewbelation 5766 (2005)
Vintage 9th Anniversary (Long Sold Out): 9 malts, 9 hops. 9.0%

He'Brew: Miraculous Jewbelation (2004)
Our first Anniversary release for 8th year. (Vintage and Long Long Sold Out.) 8 malts, 8 hops. 8.0%

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Sixpoint Craft Ales
[ Brooklyn, New York - sixpointcraftales.com ]

Bolshoi
Big, bad, bold and aging nicely. This Imperial Stout is approaching its prime; this is also the last keg in existence. 126IBU. 10.2%

Global Warmer
The beer to warm your belly on those cold wintry nights. Or in our case, those mild winters with no snow. 96IBU. 9.1%

Gemini
What's better than one IPA? Two IPAs in one. If you're Gemini like the brewer, expect the unexpected! 105IBU. 10.4%

Poppa's Pilz
Sixpoint Craft "Lagers?!" It's on now, and that in itself is "extreme." 47IBU. 5.2%

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Sly Fox Brewing Co.
[ Royersford, Pennsylvania - slyfoxbeer.com ]

Rauch Bier
Bavarian-style smoked lager.

Gang Aft Agley
"Wee Heavy" brewed in honor of Robert Burn's birthday.

Odyssey
Imperial IPA, brewed to culminate Sly Fox's IPA Project; brewed with 10 different hop varieties.

Ichor
Abbot-style Quadrupel. 10.0%

Saison Vos
Belgian-style farmhouse ale.

Black Raspberry Reserve
Fruit ale made with over a pound of red & black raspberries per gallon.

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Smuttynose Brewing Co.
[ Portsmouth, New Hampshire - smuttynose.com ]

Bigger A IPA
Big A IPA run through a vigorous dry hop regime. 8.0%

Oak Aged Barleywine
Smutty's Barleywine, um, aged in oak.

The Gnome
Belgian-style Double IPA Tripel, and first batch from Smutty's "Short Batch Series." 9.0%

Chai Porter
Making a return to the EBF by popular demand, Robust Porter infused with Chai tea. 5.7%

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Stone Brewing Co.
[ Escondido, California - stonebrew.com ]

Bourbon Barrel Aged 2006 Imperial Russian Stout
A very special version of Stone's immensely popular Imperial Russian Stout. Get some while it lasts.

2006 Double Bastard Ale
The angry cousin to the Arrogant Bastard Ale, and one lacerative mother of a beer! Truly liquid arrogance! 10.0%

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Stone Coast Brewing Co.
[ Portland, Maine - stonecoast.com ]

Jamaican Stout
Brewed with 6 malts, 3 hops, and aged in American oak. 8.0%

840 Imperial India Pale Ale
Brewed with 4 pounds of hops per BBL, and aged in American oak. 8.0%

Coffee Porter
Stone Coast's Black Bear Porter steeped in locally roasted Maine coffee. 5.4%

Sunspalsh Golden Pepper Ale
American golden ale infused with Sorrento peppers. 4.7%

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The Tap / Haverhill Brewing Co.
[ Haverhill, Massachusetts - tapbrewpub.com ]

Blood of 1000 Corpses
Brewed with beets and beet juice. 8.0%

Berlinerweiss
Brewed with 50% wheat malt, naturally soured, and served with raspberry or woodruff syrup. 2.8%

Eisbock
Strong lager made from partially freezing the beer and removing the water.

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Tröegs Brewing Co.
[ Harrisburg, Pennsylvania - troegs.com ]

Tröegenator
Dark, strong lager with a bready aroma and rich, warming feeling and subtle spicy flavors. 8.2%

Nugget Nectar
A one-way ticket to hophead nirvana with a heady collection of Nugget, Warrior and Tomahawk hops. 7.5%

Mad Elf
The combination of cherries, honey, and chocolate malts delivers gentle fruits and subtle spices. Fermented and aged with a unique yeast. 11.0%

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Weyerbacher Brewing Co.
[ Easton, Pennsylvania - weyerbacher.com ]

Double Simcoe IPA
Double IPA brewed with 100% Simcoe hops. 9.0%

QUAD (2006)
Abbey-style Quadruple, aged at the brewery for a full year. 12.0%

Prophecy
Bourbon barrel-aged Belgian Tripel. 9.0%

Insanity
Bourbon barrel-aged Barleywine. 11.0%

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[DoctorShumway]

When I got the invitation I was pumped and was practically half way to the party. Then I opened it and realized it's the weekend I'm going to be in upstate New York.

[John MFer]

We had some pumpkin ale left from whenever we brewed that, October I think. Not the greatest batch and there were about five bombers left we had forgotten about sort of. We keep our bottled beer in our second bathroom tub because it only ever gets used to give the dog a bath once a month. The dog needed a bath, and so I pulled back the curtain to find broken glass and dried beer stuck all over the shower. One of the bottles exploded. Christine started washing the other remaining bombers to get all the crap off of them, and opened another one because it looked foamy inside the bottle. With a loud bang, the cap flew across the room and about 3/4 of the beer went all over our kitchen, the ceiling, walls, floor, coffeemaker, cabinets... you name it. We threw the rest out and spent a long time cleaning. YAY!

[jaimeemfer]

That's what you get for forgetting about your beer.

[capharnaum]

sherv
do yourself a favor and hit that dogfish head 120 ipa early,
it's pretty damn tasty, but prolly best with a clean palate. also if you've never tried the
stone double bastard before, you should. i wish i could come out with you guys
there's a lot of stuff on there that i would love to try.
let us know some of your favs.

p.s. the oskar gordon is thoroughly dissapointing.

[ladydemon]

coffee pot beer

[John MFer]

coffee pot beer

Yeah, that's a full mash, all grain recipe. The only part I don't get is the whole putting a cheesecloth over your jar at the end... that makes sense for fermentation I guess, but your beer won't be carbonated in five to seven days.

[Danosaur]

you guys should market some Chief Beef Brews...Get some labels printed up and everything...that would cool...I would drink mine with a steak. what kind do you think you make? i am thinking full bodied and frothy just like your tunes! again awesome show the other night...

[DoctorShumway]

Picked up some of the Sam Adams Longshot. Having a boysenberry wheat right now and it's sort of underwhelming. Kind of tastes like berry seltzer water.

[Naz]

looks like a friend and I are going to have a go at this brewing stuff this weekend. apparently we have pretty much all the equipment, and he found a store we can get ingredients.

Neither of us has any idea what we're doing, so I've only got a couple of days to read up and learn.

Although the biggest problem will be deciding on a recipe or two. Just like at the pub, I always have the hardest time deciding on a beer.

[Shervz0r]

Naz, start with any kind of ale...pale ales are pretty simple and delish.

I brewed another batch of the Paulaner clone...gonna add the blueberry extract to please the ladies. Next up, tomorrow, is a Fin Du Monde clone or other similarly belgiany brew as I'd like to have that be ready by the fall. Those two I plan on bottling, and a third brew will be the super hoppy APA/IPA that I made in January...it was amazing but I fucked up when kegging and it got all messed up.

I'm doing all of these via extract brewing...Colin and I have been stuck with calculating how much water we'll need for the brews and that really fucking SUCKS.

[Shervz0r]

Just finished brewing a Westmalle Tripel clone, like the last belgian I made. It went all smoothly until I had to caramelize 4 cups of it...then this happened:



Now to let it ferment for 2 weeks and then sit in bottles for 6 months

[John MFer]

Just finished brewing a Westmalle Tripel clone, like the last belgian I made. It went all smoothly until I had to caramelize 4 cups of it...then this happened:



Now to let it ferment for 2 weeks and then sit in bottles for 6 months

Damn, that's messy. At least you can clean that pretty easily. I have those exposed coil elements and drip pans, they get super messy and are a giant pain in the ass to clean up.

Christine and I are going to do a La Fin du Monde clone this coming weekend. We haven't brewed since October or something. Cool, so you did the Westmalle instead of LFDM?