Here is the second annual hard cider from Warwick Ale Shed.

After extensive zymological research (at least 45 minutes ;-) I determined that White Labs English Ale Yeast (002) would do the best job on this unique blend of four different ciders.

Tart, not too sweet.  Fizzy.  6.6% ABV

This year's holiday brew - a dark Belgian farmhouse ale.  Dry with a hint of raisin and fig.  9.1% ABV but you'd never know.

Weizenbock!  Here is 10 pounds of dark wheat malt.  That can only mean one thing - time for Warwick Ale Shed's "Weisenheimer" weizenbock. A real fall treat.

Local cycling team Suicide Squirrels commissioned a session beer to celebrate the completion of a charity ride June 23rd.  Medium body, low in IBUs.

How about an English Bitter coming in just a little under 1.050?  It's now Day 4 in the primary at a steady, clean 66 degrees. We're planning for 8-9 days in the primary before a quick gravity check, then cold crash for at least three days before racking to keg.

Exciting project!  Thanks, George!

They call it the Greatest Show and Tell on Earth.  What a blast!  The kids have been looking forward to it for weeks and were in heaven once we arrived Saturday.

The big truck invited us to answer this question on a post-it note: "What do you need to make?"  There could not be a more obvious response from Warwick Ale Shed.  Cheers!

I was able to try Imperial - Costa Rica's king of beers.  Unfortunately the best thing going here is the cool label.  Pale, fizzy, no flavor.  May as well be Budweiser.

What's cooking at Warwick Ale Shed today?  First attempt at Janet's Brown Ale.  I must ship a sample to my friends in Costa Rica to let them know what they are missing.

Cheers!

You've all heard of Pliny the Elder. But then there is Warwick Ale Shed's local interpretation - Tiny the Welder.

Vinnie's recipe calls for the first round of dry hops to include three ounces - equal parts Centennial, Columbus and Simcoe.

But with only half an ounce of Simcoe on hand... darn, will just have to substitute a half ounce of Citra.

It smells good in here!

1.016 is as low as she will go.

I set out to create a hoppy red ale with a belgian pils base malt:

1. Belgian (81%)
   
2. Crystal 40 (6%)
   
3. White Wheat (4%)
   
4. Victory (2%)
   
5. English Dark Crystal (3%)
   
6. English Chocolate (0.4%)

Dry hopped with Amarillo on Valentine Day's.  Is there a better way to say I love you to a beer?

The dead bee put a curse on me.  Abeille Morte Saison has turned into the biggest brew challenge in recent memory.  Fermentation stalled!  Of this particular strain of Belgian yeast Wyeast says, "notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G."

Guess where we got stuck - 1.035.  Well then, pitch another pack.  Nothing.

Heat it up - this farmhouse yeast claims to handle 95 degrees F.  Nothing.

Cheers to David Wonder at More Beer for prescribing the fix.  White Labs WLP099 "super high gravity yeast."  This stuff truly is super. Final gravity was 1.001.  Jeez, thanks for the 9.2% ABV beer.  Bone dry - crisp and tasty with only a hint of Citra dry hop.  Definitively the most interesting thing happening this January.

Apparently there is another beer elf running amok in the neighborhood.  Thanks to Ryan "over at Walnut Creek Brewery" for the tasty doppelbock.  Truly a meal unto itself.  No need to cook tonight. Thanks, Ryan!