Fellowship of the Drink

Turn up the wheat 4.75% ABV

Hefeweizen using bavarian wheat ale yeast, hallertauer hops, and lemon drop hops in whirlpool.

Un poco Loco 5.75%

IPL with Simcoe hops and saflager yeast. Very refreshing with a nice fruity hop kick.

Ale ryeeeetttyy then 8.5%

Rye double IPA with whole leaf cascade and centennial.

Sizurp 11.25%

Westvelteren style belgian quad aged on Port wine soaked oak chips.

Porter - brewed with a decent amount of brown malt on advice from a local brewer. 6%

Trappist Single - pilsner with a small percentage of biscuit for some color and some sugar to dry it out. 5%

Carolina Lager - lager brewed with North Carolina grown Pilsner and some melanoidin and carapils thrown in. Crystal hops used for bittering and a bit of aroma. 5%

Best Bitter - my take on Miraculix best recipe. Overshot OG on this one a bit so it’s at 5% when I was shooting for less than 4.5%.

Schwarzbier : 6.1% - semi-traditional dark lager with slight coffee/chocolate notes supported by a moderate Pilsner/Munich backbone balanced by German hops and a crisp finish.

NE Style Double IPA abv: 8.7% - Juicy double ipa with notes of Stone Fruit, Orange, Lime Zest, and Coconut with just enough bitterness to round it all out. Featuring Cashmere, Amarillo, Citra, and Sabro hops.

Belgian Farmhouse abv: TBD - Fermented with Brettanomyces and a Belgian Saison yeast strain. Brewed with Peaches and Lavender Flowers

Belgian Farmhouse abv: TBD - Mix Fermented with a blend of Belgian yeast, Brettanomyces, and Lactobacillus with Raspberry purée and Orange Zest. Dry hopped with Nelson and Cashmere hops.

Pliny the Younger clone - 12%

Hazy double IPA - 8.3% - brewed with sabro and Bru-1

Westy 12

Westy 12 clone moonshine barrel aged

Pastry stout fermenting, 13-16%, made with marshmallows, vanilla, coconut, cacao

Conversations with Echoes - NEIPA with Citra, Mosaic, Motueka, Galaxy and Amarillo

Ivy Bush ESB - one of my staple beers, this one is currently bottle conditioning.

Winter - Best Bitter that was meant to be a strong. This has about 6 months on it but the caramel is shining. 3rd place in bitters at Hudson Valley HB competition

Light Diffusing - Saison checking in at 6.5%. This one is bottle conditioning and should be a great summer beer

Ygritte - a 5% grisette fermented on Abbey Ale yeast instead of saison. Huge Apricot flavor here.

Putt-Putt Pilsner
Pilsner, Crystal 10 & carapils
Saaz hops
21.9 IBUs 3.7 SRM 5.3% ABV

Lacey's Red Irish Red Ale
2-row, Crystal 120, Caramunich I, Aromatic malt, Special B, & black barley
Northern Brewer & Willamette hops
28 IBUs 19.6 SRM 5.4% ABV

Blonde Moment Blonde Ale
2-row, Caramel 10
Hallertauer Mittelfrueh & Hersbrucker Hops
19.8 IBUs 3.8 SRM 5.3% ABV


Weeping Rock Pale Ale (Yooper's House Pale Ale)
2-row, Vienna, Munich, Crystal 20 & 60
All Cascade hops
41.5 IBUs 9.1 SRM 5.4% ABV

Snow Day chocolate porter (Shake Chocolate Porter clone)
2-row, C-60, chocolate wheat, chocolate malt, black patent
Secret ingredients
Centennial & Tettnang hops
39 IBUs 37 SRM 5.7% ABV

Can O’ Corn Cream Ale W/ Blackberry [Cream Ale]

Cream ale with blackberry flavoring added at kegging. I used cluster hops for bittering and a small dose of Willamette late in the boil for aroma. Finished nice and dry making it extra crisp and refreshing. Great beer for the warmer weather!

ABV – 5.4%
IBU - 18
SRM – 2.9

5280 Stout W/ Maple and Coffee [Milk Stout]

Milk Stout bittered with EKG with maple flavoring and cold brew coffee added at kegging.

ABV - 5.5%
IBU - 35
SRM – 41

5280 Stout W/ Chocolate and Peanut Butter [Milk Stout]

Same recipe as above but with peanut butter extract and chocolate flavoring added at packaging. This one has a lot of peanut butter flavor. Tastes like drinking a peanut butter cup!

ABV – 5.5%
IBU - 35
SRM - 41

Hopping Mad Pale Ale W/ Orange Peel [American Pale Ale]

NOTE: This beer has not been brewed yet (brewing it this weekend) but assuming it turns out well and you are willing to wait a few days I will send it. Given the nature of the yeast, I expect this will be ready to drink in around a week from when it is brewed so you shouldn’t need to wait long. Worst case, I will double up on one of the above beers if you prefer not to wait. Your call.

My first kveik fermented beer! Fermented HOT (~95 F), this is a West coast Pale Ale with a bittering addition of magnum and late boil/dry hop additions of Mandarina Bavaria and Citra. I also plan to throw in some sweet orange peel late in the boil.

ABV - 5.8%
IBU - 40
SRM – 5.7

3% Apricot Sour (pale, wheat, and acidulated malt with several pounds of apricots - fresh, light, and tart)

0.5% Strawberry Sour (pale, wheat, and acidulated malt with 3:1 ratio of fruit to beer...tart)

3% Belgium Sour (open fermented with apricots, removed from apricots about three months ago...will bottle this week)

6% SiP'ing Sour (I started this one at the beginning of COVID-19, and it was openly fermented in the backyard for the first month. Thereafter, it was dry-hopped with mosaic and moved indoors...will bottle this week)

2% Yerba Mate Sour (a yerba mate soured pale ale...will bottle this week)

1% Mosaic Wheat (equal pale and wheat malts with single hop - mosaic, nearly non-alcoholic, drinks more like a light pale)

Kolsch - Tettnang hops and Imperial Dieter yeast. 5%. If this batch is good I will send it. Will sub something else if it doesn't turn out.

Nut Brown - A good brown with Northern Brewer hops. 5%

Oorfy's Mild clone - Maris Otter, English Crystal, Special roast with Willamette hops. 3.3%

Pale Ale - Nugget, Northern Brewer, Cascade hops. 4.8%

Black Cat clone - 6 row, chocolate, Crystal, and Peated malt with Fuggle hops. 3.5%

1. Dark Mild - 3.5%

2. "Gluten Free" Grapefruit Raddler - 4.5%
-Sorghum Syrup & Oats, 5 lbs of Grapefruit after primary

3. Blue Moon Clone - 4.5%

4. Cucumber Sour - 5.0%
-Gose base beer, copitched w/Lacto, 6 lbs cucumbers after primary

5. Blackberry Sour - 5.0%
-Same base beer as above, 6 lbs blackberries after primary

6. Experimental Gruit #1 - 10%
-No hops, multiple spices/herbs used including bog myrtle

German Helles Lager - 4.9% ABV, 17 IBU
Grains: Floor Malted Pils, Vienna, Munich, Victory
Hops: Hallertau Mittelfruh
Yeast: WY2308 (Munich Lager)

Vienna Lager - 5.5% ABV, 24 IBU
Grains: Vienna, Pils, Munich, Caramunich, Carafa II
Hops: Tettnang
Yeast: WY2124 (Bohemian Lager)

English Strong Bitter - 5.6% ABV, 41 IBU
Grains: Maris Otter, Victory, Special Roast, C40, C80
Hops: EKG
Yeast: WY1968 (ESB)

Chocolate Oatmeal Stout - 6.7% ABV, 35 IBU
Grains: Maris Otter, Flaked Oats, White Wheat, Roasted Barley, C60, Chocolate, Honey Malt, Pale Chocolate, Lactose
Hops: Northern Brewer
Yeast: WY1084 (Irish Ale)

JJ’s 1904 —Cold Fermented Oatmeal Raisin Cookie Robust Porter — 4.9%

LeMaître’s Flocculant Spiral — 2 year aged Belgian Quadrupel (brewed with house blend of Belgian Abbey and legacy 1056) — 14.2%

Summer Soltice — Tropical White IPA with blood orange oleo-saccharum — 10.2%

Milky Way at Mauna Kea —Lime and Coconut Milkshake VT IPA — 6.83%

Kolsch - 6%

Kolsch - 5%. Kolsch yeast, tettnang and hallertau mittelfruh hops.

Scottish ale is 7.5%. Dark Amber, Imperial House yeast (British), nugget and Mt Hood hops.

NEIPA - around 7% - a combo of Citra & Mosaic.

NEIPA - around 7% - all Strata. 1318 yeast

Coffee Porter - 5.3% ABV, 32IBU. Porter aged with whole bean Jamaican Blue Mountain dark roast coffee

Galaxy IPA - 6.7% ABV, 74IBU. House IPA with Warrior FWH and then Galaxy for all other additions

Northstar Stout - RIS - 13.7% ABV, 108IBU. Big, strong roasty Russian Imperial Stout. Testing the the limits of my system and yeast

Oatmeal Stout - 4.6% ABV, 29IBU. Roasty, dry American style oatmeal stout

NEIPA - 6.7% ABV, lactose, Sabro, Vic Secret and Mosaic hops.

Double IPA - 8.5% ABV, all Citra hops.

West Coast IPA - 7.5% ABV, Simcoe, Strata and Citra hops.

Semi-Sweet Mead - Sack strength, still, orange blossom honey.