More Haze!

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We got a little thirsty while waiting for the heavy to finish aging. With Cannonball almost gone, we decided to rip another hazy for the tap house.

  • The base
  • The hops

The last hazy we made was such a popular pour, we decided to make a similar version with some tweaks to the hop additions. All the cool guys are going to be there. Citra. Mosaic. Azacca. Just say Azacca again. Azzzzzzaca! We’ll pack some in a bio and we’ll dry hops some others into the fermentor a half dozen times before it gets to the keg. This will be another pounder for sure. Can’t wait!

A Keg of Wee Heavy

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A double dose of Eh-din-bruh Scottish Ale yeast helped make quick work of all the sugars. In the keg our Wee Heavy goes. Unlike many of the Pales, IPAs, and NEIPAs, this little fella is going to rest for some time before we pour the first pint. Four months? Six months? More? Only time (and a taste every now and again) will tell. FG ended up around 1.020 which brings the ABV in around 8.5%.

Gallons of Wee Heavy!

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Winter is coming and we want you to be armed with a pint of Wee Heavy. Tons of malt. Lots of caramel. Plenty of alcohol to keep you warm. With those goals in mind, we lit the burner and churned out what will hopefully be a darn good Wee Heavy in six months.

  • Vorlauf!
  • Cracking the first boil
  • Dark and stormy wort

19 lbs of grain later, we have ourselves a Strong Scotch Ale in the making. Classic Goldings and Tettnanger take the backup role to a biscuit-ty, malt forward base.

Cannonball!!

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Yup. We did it. We made a big, bold classic pint. Like a cheeseburger, a strong, West Coast DIPA never goes out of style. The huge numbers on this beer balance each other out and make a dangerously drinkable Double IPA. Bottoms up. Be careful though, this thing melts faces quickly.

8 SRM, 75 IBU, 9.7% ABV

Back to Basics

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Azacca. BRU-1. El Dorado. HBC-586. The list of experimental and hot new hops goes on and on. This is a good thing. But you know what else is? The stuff that started it all and never goes out of style. Today we lit the flame and churned out a classic, West Coast DIPA face-melter. A big grain bill that turns into a big ABV glass crammed with a classic hop profile comprised of CTZ, Chinook, and Simcoe. We think it’s going to be big.

One Pound Pale

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We knew it was going to have 16 ounces of hops in it but we didn’t know how good it would come out. We split the difference between a NEIPA and Hazy Pale (what’s really the difference anyways) and came out with a fantastic, hop forward ale that goes down too quick. The Brewmaster is already pulling out the recipe card to make a second batch.

A full pound of Magnum, Citra, Mosaic, Azacca, and Nelson are layered on top of a clean pale base. Bottoms up.

4 SRM, 40 IBU, 6.8% ABV

This one is going to be huge!

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Due to some recent moves, our hop stash is completely overflowing. First world problems for sure but problems nonetheless. With a pint of Quarantine IPL in hand, we hatched a plan to make an IPA with a whole pound of hops in it. The goal is to make a higher gravity beer that is part face melting IPA and part Hazy NEIPA.

  • Grains ready to work
  • 15 lbs is no match for the mash tun

With some new equipment, we slammed 15 pounds of grain into the mash tun. We took the wort, lit the fire, and started the journey. By the time this pale meets a glass, 16 ounces of Magnum, Citra, Mosaic, Azacca, and Nelson will be in the beer.

Finally, A Quarantine IPL!

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Wow. These things take time. But also, WOW! This tastes amazing! I think the Brewmaster was secretly hoping this would be a flop so there would be no temptation to try a lager again. The results couldn’t have been better. The crisp Pils base allows the half pound of Mosaic and El Dorado to blow your palate away with tropical and stone fruit that is candy sweet. We couldn’t be happier with how our Quarantine IPL turned out.

3 SRM, 45 IBU, 6.7% ABV

Stay Safe and Cheers!

Saison de Poire

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It is the way. The Ale will always beat the Lager in a race. Today we poured the first pint of Whirly Bird’s new brew: Saison de Poire. The patrons at the Pear Tree Cafe haven’t complained about it so the funky blend of Belgian Saison yeast strains mixed with the Azacca must have worked. Or maybe they aren’t the complaining type. Either way, it’s flowing from the tap and making people smile.

9 SRM, 33 IBU, 5.5% ABV

Santé!

Saison Season

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With the lager just sitting around lagering while the taps are running low, it was time for another brew. Since we haven’t make a saison in a while, we decided to get after it. What was going to be a light, peppercorn farmhouse turned into a darker saison due to some COVID required substitutions.

We used a pilsen / pale split base and some Mosaic for bittering, then we layered on some Azacca (mostly because it’s fun to say) to try and get just the right twist of something different.

Regardless of how it turns out, it will still be beer and it will still be ready before our lager.