A long way out

Whirly Bird has long been an ale house. Even our Novemberfest had some ale yeast snuck into the fermenter. Well, today is the day we naively decided to change this. Without much of an understanding on lagering cycle, off we go.

The fire was lit, the pils and Marris Otter were mashed, and things were off to a boil in the new, huge kettle. As the flame died out, that’s when we started piling on the hops. Ounces and ounces and ounces of El Dorado and Mosiac are turning this classic lager into a tropical, hoppy experiment.

Hazy NEIPA on the horizon

There must be some technical glitch on the site because it looks like I haven’t made a beer in two years. I think I missed one completely but in the past two years I’ve spent more time on the road than at home and brewing has taken a back burner. Fortunately I haven’t gone two years without drinking beer…

Back in the fight, I decided to take a crack at my current favorite variety. A juicy, hoppy, New England IPA. Roll your eyes all you beer snobs and complain that juicy is an incomplete adjective. I dusted off the equipment, cracked a cold one (the chef can’t die of thirst), and 10 oz of hops later (most late additions) we have something in the works.