A good friend and I are in a golden age of brewing. We have a good amount of burners, mash tuns and big brew kettles with built in thermometers and exit valves. We added a wooden collar around a top-open chest freezer to extends its height and allow 2 taps to stick out, painted the collar with chalkboard paint and now we can have 2 on tap and labeled at any given time.

I think there is a good 10 beers of varying styles available in either bottle or keg form. I will try and get some pics up soon.

In Reply To #16

What time does the bar open?

In Reply To #16

Nowhere near that sophisticated, but my latest batch of homebrew (brown ale this time) is ready for drinking as of tonight. I take 12 to work every time I finish a batch and the team has a drink together mid-afternoon, which is fun and awesome.

Time now to pick up the stuff necessary to start making the batches I'll dole out as Christmas gifts.

In Reply To #18

Hire me pls?

Rothaus Hefeweizen has to be top of my list of nom nom beers, unfortunately I would have to travel back to Germany to get any more.

Locally I am a fan of Thirsty Dog's Whippet Wheat, and of course Great Lakes Christmas Ale.

Notable mention has to go to Hoegaarden which is my typical beverage.

The brews:

In Reply To #21

Does that label say 'SAFFRON'?

Bloody hell.

In Reply To #22

It does. It also has grapes. And it was very good, actually, quite balanced, none of the flavors was too dominant or too... weird.

I did notice more of the honey and grape than the saffron.

In Reply To #23

Is it The Most Expensive Beer Ever?

In Reply To #24

Far from it. Local price it was about sixty-something pesos for a 12 oz bottle. I've seen one that was priced at 2400 pesos for something around 750ml. I think it was called "Sink the Bismark".

It's back! For a choc stout it's kinda weak, however for its price tag it's quite decent. Its Czech-style counterpart is one of my favorite commercial brews around here.

In Reply To #21

I tried the midas touch this weekend. I have to say it was novel drinking a 2700 year old recipe, however I wasn't to terribly impressed with it.

At 9% alcohol content its really hard to mask that flavor. Would have been better at a lower percentage.

I will hijack this thread to exclaim my love for Glühwein. Tasty port, added cinnamon, cloves, and a few other ingredients and then served hot. It's the best thing in the world when you're standing outside in 0 degrees.

Christmas markets over here are fun.

In Reply To #28

Glühwein is great, particularly in the cold weather days. Even better "mit schuss".

Dogfishead ftw.

Really enjoy a nice amber or porter.

Westvleteren XII is fecking grrreat.

However. No beer for me for a while.