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Just two brewday snaps and a hop growing update really…
Going for 1057 to finish at 1014, mashed at 68c for 60mins, sparged at 78c, boiled for 60mins, fermenting with 2 packs of Safale us-05 to get an ABV of 5.6%, will be heavily dry hopping with a blend of three hops.

Malts & Salts:
AG#126 Wishbone IPA, malts n salts
Tiny amount of FWH:
AG#126 Wishbone IPA, a massive 5g of FWH for the copper.
The rest of the Hops were going in at 5mins before the end.

And some Vine vids from today too:
https://vine.co/v/OulhxXiBOum
https://vine.co/v/OuLde1pPIYv
https://vine.co/v/OuLg6HlYaQz

And the hops outside:
https://www.flickr.com/photos/pdtnc/sets/72157647318338112/

*Bottled 17th Sep ’14

2013 Homegrown Hops – A British hopped pale ale, Yorkshire Homegrown hops from last years crop, I used the alpha acids that were last used in BeerEngine for the calculations but who knows what the bitterness will be like.

Fermentables:
Pale Malt – 89%
Carapils (Weyermann) – 11%

Hops:
Challenger – 60 mins – 9g
Fuggle – 60 mins – 9g
Challenger – 5 mins – 145g
Fuggle – 5 mins – 120g

Dry Hops:
Whitbread Golding 200g for 2-4 days

Final Volume: 25 Litres
Original Gravity: 1.053
Final Gravity: 1.013
Alcohol Content: 5.1% ABV
Mash Efficiency: 75 %
Bitterness: 42 EBU
Colour: 9 EBC
Mash: 60mins @ 69°c
Yeast: Safale us-05

Malts n Salts:
Image
Lots of Hops:
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First sparge wort going onto the FWH:
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Quite a Hop charge at 5mins left to boil:
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I’d liquored back with 2L during the boil as my volume in the copper was looking low, this later meant that I actually missed hitting my target OG of 1053 and got 1051. Weirdly the wort smells as if its been Wet-hopped even after drying and vac-packing my homegrown hops last September and kept in the freezer until now.

You’ll have noticed I’ve not been around much as my Wishbone Brewery project isn’t leaving me much time to think about anything else, all being well in the next couple of weeks I’ll have signed the lease on premises and will be getting the builder in to do the drains by the end of September, fingers crossed I’ll be brewing for Christmas.

*28th Aug ’14 – Gravity at 1013.5 so dry hopped with 200g homegrown WGV, the beer was tasting good as it was so this may have been a mistake! Stirring them in has probably just oxidized the beer!
AG#125 - homegrown hops, 200g of WGV going in the FV! Beer tasting good already.

*Bottled 6th Sep ’14 – with 66g of white sugar in just over 20L so the hops and yeast accounted for about 5L of losses! Tasting pretty good, big orangy taste from the dry hops.

Blueberry PA / Saison – I’ve never used fruit in a beer so the NCB/Saltaire Competition on the 12th April is as good of an excuse as any… (Don’t forget Entries close on the 31st March so get your entry emails into Shane competitions@northerncraftbrewers.co.uk as there is still plenty of time to brew).
I’m going to stew up the Blueberries in a pan to kill any wild yeasts or nasties and add them during fermentation, I’m splitting the wort into two FVs and using good old us-05 in one and Belle Saison yeast in the other, I’ll enter whichever beer turns out the best.
The malts in the recipe are a bit of a mish-mash but the hopping is straight Mosaic, for its Blueberry notes, and I may pellet Dry-Hop one or both of these.

Fermentables:
Pale Malt – 70.3%
Flaked Wheat – 10.6%
Caragold – 7.7%
Wheat Malt – 6.7%
Crystal Rye Malt – 4.6%

Hops:
Mosaic – 11.8 % @ 60 mins – 20g
Mosaic – 11.8 % @ 0 mins – 40g (Flameout steep for 25mins)

Dry Hops & Fruit:
Blueberries – a Punnet or two split between the FVs
Mosaic Pellet – 50g (25g per FV)

Final Volume: 25 Litres
Original Gravity: 1.056
Final Gravity: 1.014
Alcohol Content: 5.4% ABV
Mash Efficiency: 75 %
Bitterness: 21 EBU (I’m keeping the bitterness low to balance any acidity from the fruit and work with the dryness of the Saison yeast)
Colour: 19 EBC
Mash: 90mins @ 66c
Boil: 60mins

The malts all blended together:
Image
Mosaic Hops smelling good:
Image
Flameout hops:
Image
1060.5 going for 1056:
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btw… if I’ve not been around much its because of planning this @wishbonebrewery

400g per 12.5 litres Frozen Blueberries:
AG#116 - Blueberry PA / Saison, frozen at the moment.
Microwaved and Mushed up (Added 18th Mar ’14):
AG#116 - Blueberry PA / Saison, microwaved and crushed

*20th Mar ’14 – Gravities: Belle Saison at 1011.5 vs US-05 at 1017.5, the Saison is up at a higher temp to the us-05 just a subtle pink hue to the beer from the Blueberries, think I need more!

*22nd Mar ’14 – Dry Hopped with 25g Mosaic per FV:
Image
Just pass me a spoon and some whipped cream 🙂

*Bottled 29th Mar ’14 – Primed with 37g sugar in the PA and 55g in the Saison

Altitudinous Cable – I’m hoping for a ‘MagicRockBrewing Highwire / PartizanBrewing Columbus Chinook Cascade IPA‘ type of thing, bags of flavour and seriously dry hopped.
My 100th All-Grain Brewday was supposed to be an all-Fuggle Double IPA with a great big Fuggle Dry Hop, have beery mates round and cook food / drink beer / forget the Protafloc etc We’ll have to plan that for another time as I wanted something that will be distinctly hoppy with in-yer-face dry hopping, so what better beer to try imitate than MagicRock’s Highwire, a beauty of a beer at only 5.5%.

Fermentables:
Lager Malt – 82.5%
Caramalt – 8%
Vienna Malt – 5%
Munich Type I (Weyermann) – 4.5%

Hops:
Magnum – 12.7 % @ 60 mins – 27g (FWH)
Magnum – 12.7 % @ 30 mins – 27g
Chinook – 12.5 % @ 0 mins – 43g (30min Steep)
Cascade – 7.9 % @ 0 mins – 43g (30min Steep)
Columbus – 16.5 % @ 0 mins – 43g (30min Steep)

Dry Hops:
Chinook Pellets
Cascade Pellets
Columbus Pellets
(see later *edits for Dry hop additions)

Final Volume: 25 Litres
Original Gravity: 1.055
Final Gravity: 1.013
Alcohol Content: 5.5% ABV
Mash Efficiency: 75 %
Bitterness: 55 EBU
Colour: 10 EBC
Mash: 69c for 60mins
Yeast: Safale us-05

The malts, and a Teaspoon of Calcium Chloride (rough arse stylee):
Image
First Wort Hops:
Image
A healthy amount of flameout hops:
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The OG before liquoring back to 1055:
Image

Easy brewday, did a bit of a Garage tidy while I was at it.
I only gave the mash 1 Tsp of Calcium Chloride as I’ve had some comment on the dryness of my homebrew, so no other liquor salts for this brew just as an experiment.

*22nd May ’13 – Gravity at 1014, first dry hopping addition of 3g/litre Cascade, Columbus, Chinook (75g in total) it will be left at 20°c for 2-3 days, I’ll give the FV a stir tomorrow.

*24th May ’13 – Steady gravity, Tasting good but still subtle so…. chilling to 17°c and dry hopped with just less than 5g/litre, 24g Cascade, 50g Columbus, 50g Chinook. Again I will stir the FV tomorrow. I may do a third dry hop 😉

*27th May ’13 – The 3rd Dry Hop: 24g Columbus, 22g Chinook, 21g Amarillo (2.65g/litre in total), so all in all its been dry hopped with 10.65g per Litre of beer. Tastes a bit raw.

*1st Jun ’13 – Bottled with 120g White Sugar, I lost 3 Litres to the hop pellets/yeast, tasting pretty good has some rough edges but nothing that a week or two in bottle won’t cure. At this stage I would think that an almost 100% Chinook dry hop would be closer to a MagicRock/Partizan beer.

Syphoning the beer off the hops to bottling bucket:Syphon racking via a Teaball filter
The remaining sludge in the FV, the thought goes through my mind… I wonder what would happen if I brewed another beer and dumped the wort straight onto a mess of pellets & yeast like this?:
Hop pellet sludge in the FV

*8th Jun ’13 – early taster, its carbonated up just right, the bitterness pretty good, the dry hopping is going to take a week or two more to round off and loose the rough edges, cloudy as heck thanks to all those hops!

*14th Jun ’13 – Another taster, hops settling down a bit, strong bitterness until the pallet re-sets, I think I was right saying a bit more time 🙂

*13th Aug ’13 – Some time later, this is smoothing out but keeping its intense hoppyness and a nice sort of flat-tingle-spice-bitterness, it finishes with the body coming back in as the hops linger in the mouth. Next time I’ll not leave the hops in as long and maybe concentrate on dry hopping with just Cascade & Chinook.

I’m a little confused over the matter of brewing Big IPA’s, in regard to getting bitterness and some dryness into these high strength Imperial or Double IPA.

AG#92 - Klaatu Verata Nictu

Consider my AG#92 Klaatu Verata Nictu its an all malt DIPA but the residual sweetness after fermentation is far too high, time in bottle is s-l-o-w-l-y drying it out and its a nice beer, but much more of an American Barleywine than displaying the bitterness characteristics I was aiming for… It would seem that my predicted 200 IBU could have been doubled to 400 IBU to help cut through the sweetness.

This is theoretically where a Sugar addition comes into play to help dry the beer out…

AG#85 - HopZilla IPA

Now consider this AG#85 HopZilla IPA which did have a sugar addition for the purpose of drying the beer out, yet I still got an annoyingly high level of residual sweetness after fermentation, this did eventually dry up and display its proper character in bottle but it took blooming ages! I think I have 1 bottle of this left which I assume will be the dogs bollocks by the time I crack into it.

There is nothing wrong with either of the above beers apart from me not getting what I was aiming for, for my next experiment I will be trying a 10% addition of Dextrose, and a long cool Mash with less malts that could be adding Dextrins to the wort.

The following questions arise:

  • Mash Temp?
  • Liquor to Malt Ratio?
  • Mash Duration?
  • Amount & Type of Copper Sugars?
  • Malt selection?
  • Liquor Treatment additions?

I feel a MASSIVE dry hop is needed on these higher gravity beers, done in two stages.. i.e. Once in the FV, then transfer to Conditioning/Secondary for a while before doing a Second or even Third Heavy dry hop.

SB_Specials_Kala_Black_IPA

We brewed Kala BIPA, 6.2% @SaltaireBrewery a short time ago, I know the ABV is considerably different but we used a sugar addition of almost 10% to great effect in this beer making an amazingly easy drinking beer that went down like a 4% session ale.

Its all fun 🙂 I’d be really interested in how other homebrewers / brewers get their level of bitterness & Dryness in their DIPAs.

Cheers

Robust Wheat Porter – The Pancake Day of Homebrews! I’m using up a load of bag-ends, so my base malts (Lager & Wheat) are now totally depleted.
I’m not too fussed if its something odd-ball, it should hopefully be entertaining and I can start from fresh malts for subsequent brews.

Fermentables:
Wheat Malt – 44.9%
Lager Malt – 26.6%
Munich Malt – 5.9%
Jaggery (Cane) – 5.5%
Brown Malt – 3.7%
Chocolate Malt – 3.7%
Rauch Malt (Weyermann) – 3.2%
Amber Malt – 2.6%
Peat Smoked Medium – 1.8%
Munich Type II (Weyermann) – 1.4%
Roasted Barley – 0.7%
Oat Husks – 3% (This works out at 103%, added after calculating recipe)

Hops:
Bobek – 4.5 % @ 60 mins – 408g
Saaz – 4.15 % @ 0 mins – 48g

Final Volume: 23 Litres
Original Gravity: 1.077
Final Gravity: 1.016
Alcohol Content: 8.1% ABV
Mash Efficiency: 70 %
Bitterness: 181 EBU – (This is going to be bogus, the hops are old and like confetti)
Colour: 148 EBC
Mash: 90mins @ 67°c
Yeast: Safale US-05 skimmed from last weeks brew before I dry hopped it
Liquor Treatment: General Purpose copied from AG#55

The Malts, I added a few Oat Husks as a precaution:
Image
408g of Bobek Hops in the copper:
Image
Recirculating the first few jugs from the mash tun until it runs clear:
Image
Jaggery Goor, or Unrefined Cane sugar:
Image
In go the late Saaz hops:
Image
Quite a lot of spent hops left in the copper:
Image

I ended up with 1079 so liquored back 0.54L to 1077, I feel a few things worked in my favor to get the right OG and 21.46Litres:

  1. Predicted Mash efficiency be set low.
  2. The 3.7L bellow the Mash Tun’s false bottom which I usually deduct from the first sparge.
  3. 80c second (technically first) sparge, I normally go for 78°c, and 15min rest before running off.

All cleaned up and yeast pitched, I expect it to kick off quite soon and spew all over the kitchen floor, the fermentation fridge is still full of Brown Ceas which I just dry hopped.

*25th Mar ’13 – The fresh yeast has taken off well, still in the bucket… just!

*31st Mar ’13 – Gravity at 1018 so this has been pretty fast at fermenting, and it tastes rather good with quite a bit of smoke and the Brown/Amber/Choc malts definitely playing their parts, bitterness is coming through but not overly 🙂

*7th Apr ’13 – Gravity at 1018 still so chilling it down before bottling sometime next week.

*Bottled 10th Apr ’13 – with 76g White Sugar, tastes bloody good too 🙂

On Saturday 15th of September the UK’s National Homebrew Competition took place (Hashtag #uknhc for Twitter).
163 Homebrewers had entered 460 beers and Ali-Kocho and the guys from Bristol Homebrew did the amazing job of making it all come together, this was their second year running this National event which was held in St. Werburghs Community Center this year.

Here come the photos… I’d love some help in putting some names to photos (Real name or Forum / Twitter etc), leave me a comment or Tweet me. I’m generally crap with names and the few that have stuck in my head I’ve either met before or have talked to on Twitter, so I totally apologise in advance for not remembering.

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Ali & @Quadrangularus1 in the background, @stevewright1976 inspecting his beer,  Light blue shirt, 2nd in is Paul Henderson, Simon Ashdown is front corner.
IMG_0850
Moustache and pinny is @_Michael_Palmer (top food! “Bastard Hot Wings”), Bed Fields @Alsothings middle front with white T-shirt.

IMG_0846
@NeilRimmer1005 over the back in the Blue/grey top and next to him is Mr Lard from JBK/THBF in the stripy t-shirt, the guy in the purple shirt sitting and bent over bottles is Paul Spearman the LAB chairman.
IMG_0848
@Des De Moor & @Marisotter then at the top right the middle beard wearer is Capn Ahab (JBK)/@zymurgeeza – also part of the food team!
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@TheMaltMiller with the red striped sleeve
IMG_0852
Steve Syson & SteveWright’s head, @BrettJEllis of forthcoming brewery Wild Beer
IMG_0853
Tony Barnsley/Aleman (From JBK / THBF) in the dark blue top and cap, Chairman of the Craft Brewers Association don’t ya know 🙂
White haired judge with Glasses in bottom left is Mike Carter from LAB
IMG_0854
@BrettJEllis with the funky facial hair opposite brown baseball cap is Pete Hughes @SwaziPete (pokerswazi from JBK) I’d spotted a crate with Swazi written on it and half made a connection with the accent, I should have said hi 🙂
White haired judge with Glasses in bottom left is Mike Carter from LAB
IMG_0849
Just some of the entries Mmmm Beer 🙂
IMG_0855
Steve & Tom
IMG_0858
To the right is one of the Justin’s from @DrinkMoorBeer
IMG_0860
Stephen Sykes standing and @GraemeCoates judging, Graeme is going to Norway for his Best in Show! @SamTait to Graeme’s right.
IMG_0856
In the red top, the other Justin from @DrinkMoorBeer
IMG_0857
IMG_0861
Paul (Vacant on JBK) far left, Middle is Barney (JBK) Wayne then Stephen (Alix101 on JBK) on the right
IMG_0862
Ali and Tom
IMG_0863
IMG_0864
Best in Show judging getting set up, standing behind Steve in grey shirt is Roger @trunky_bristol
IMG_0865
Steve (in the red shirt) is doing his PHD on beer judging some proceedings were recorded on multiple media!

We arrived at the venue just after the Stewards briefing, slapped wrists, and I was sent to help with the Belgian Ales and I spent the morning being a bit of a spare part but got to try a fair few Belgian & Strong Ales. After a lunch of BBQ Sausage sandwiches it was back to work and Ali got me to steward for the German Bock category and English Brown Ales, this was interesting listening to Steve Syson & Steve Wright doing the judging, I got to try all the beers and some of those in the Smoked & Spice/Veg category too which were being judged on the same table.
The judging finally finished with the raffle and prize giving after 9pm, a long but enjoyable day.

In case I missed copy/pasting any of the code from Flickr – http://www.flickr.com/photos/pdtnc/sets/72157631555793596/

Congratulations to everyone that won a prize and all the Honorable Mentions.

Results – UK National Homebrew Competition

Best of Show

Place Brewer(s) Entry Name Style Club
1st Graeme Coates Cauchy – Schwarz Inequality 4C: Schwarzbier Oxford Brewers
2nd Steve Syson Debaser 14C: Imperial IPA Midlands Craft Brewers
3rd Dave Halse Mystrawraspb 20A: Fruit Beer London Amateur Brewers

Categories:

Porter (26 entries)
1st Jacob Griffin Zombier Baltic Porter –
2nd Chris Lewis Rigor Porteris Robust Porter
3rd Steve Crawshaw Waggoner Porter Robust Porter Bristol Craft Brewers

Stout (43 entries)
1st Ben Hislop Big Black Imperial Stout Scottish Craft Brewers
2nd Tim Daly Oatmeal Sweet Stout Sweet Stout Oxford Brewers
3rd Bryan Spooner Sadako Imperial Stout Imperial Stout London Amature Brewers (lab)
HM David Budd Heacham Russian Imperial Stout Imperial Stout North Devon Craft Brewers

Specialty Beer (27 entries)
1st Ali Kocho-williams Indian Ink Specialty Beer Bristol Brewing Circle/bristol Craft Brewers/pembrokeshire Union Of Brewers
2nd Ben Hislop Long Black Cloud Specialty Beer Scottish Craft Brewers
3rd Jacob Griffin Black Tiger Rye Pa Specialty Beer –

Strong Ales (14 entries)
1st Ross Harper Backbreaker Barleywine American Barleywine Red Earth Brewers
2nd Dave Halse Mybarleywine English Barleywine London Amateur Brewers
3rd Andrew Jardine Cave Adsum American Barleywine Boohs

Belgian And French Ales (45 entries)
1st Matthew Barker Disconnecty Belgian Ipa Belgian Specialty Ale London Amateur Brewers
2nd Robert Petterson Robert Petterson Witbier
3rd Ali Kocho-williams Black Monk Belgian Specialty Ale Bristol Brewing Circle/bristol Craft Brewers/pembrokeshire Union Of Brewers
HM Matt Bunn Duckfight 2012 Belgian Specialty Ale

Belgian Strong Ales (28 entries)
1st Ken Winter Velvet Tankard Belgian Dark Strong Ale
2nd Steve Syson Tripel Trubbel Belgian Tripel Midlands Craft Brewers
3rd Ron Allison Kiwi Dubbel Belgian Dubbel Midlands Craft Brewers
HM Daniel Van Der Zee 055 DSA Belgian Dark Strong Ale

Light Hybrids (16 entries)
1st Ali Kocho-williams Amarillo Wheat American Wheat or Rye Beer Bristol Brewing Circle/bristol Craft Brewers/pembrokeshire Union Of Brewers
2nd Stephen Sykes Stephen Sykes Kolsch Northern Craft Brewers
3rd Mark Grundy Eau De Cologne Kolsch Bristol Brewing Circle
HM Shane O’beirne Bruntsfield Blonde Blonde Ale

English Pale Ales (57 entries)
1st Steve Osborne English Pale Ale Special/Best/Premium Bitter Midland Craft Brewers
2nd Ron Allison Golden Bitter Standard/Ordinary Bitter Midlands Craft Brewers
3rd Richard Pearce Strong Bitter Extra Special/Strong Bitter (English Pale Ale) London Amateur Brewers
HM Rob Marchington Croft Hsb Extra Special/Strong Bitter (English Pale Ale) Cambridge Craft Brewers

American Ales (37 entries)
1st David Barker Citra Amber Ale American Amber Ale None
2nd Matthew Barker Prodigal American Pale Ale American Pale Ale London Amateur Brewers
3rd Tom Greasley The Red Scare American Amber Ale London Amateur Brewers

IPA (58 entries)
1st Steve Syson Debaser Imperial IPA Midlands Craft Brewers
2nd Steve Syson Stoned IPA American IPA Midlands Craft Brewers
3rd Ron Allison Classic Pale Ale English IPA Midlands Craft Brewers
HM Graeme Coates Emerald American IPA Oxford Brewers

Bock (5 entries)
1st Vladimir Kaznakov Bock Traditional Bock
2nd Rob Marchington Bob’s Your Dunkel Traditional Bock Cambridge Craft Brewers
3rd Richard Caller Bona Dea Maibock/Helles Bock Northern Craft Brewers

Scottish and Irish Ale (7 entries)
1st Karl Clark Claymore Strong Scotch Ale Northern Craft Brewers Association
2nd Aled Murphy Aittin 80/- Scottish Export 80/- Scottish Craft Brewers
3rd Steven Crump Start A War Strong Scotch Ale

German Wheat And Rye Beer (15 entries)
1st Graeme Coates Vital Signs Weizenbock Oxford Brewers
2nd Steve Wright KiWi-zen Weizen/Weissbier Northern Craft Brewer’s Assoication
3rd Ben Hislop Hefe Schwartz Dunkelweizen Scottish Craft Brewers
HM Richard Poole Druid Fluid Weizen/Weissbier Bristol Craft Brewers

Smoke And Wood Aged Beer (16 entries)
1st Paul Mills Butt-head Wood-Aged Beer Primary Fermenters Brewers And Vintners Of Minnesota (eastern League)
2nd Mike Tonks Saxon Smokey Porter Other Smoked Beer Bristol Brewing Circle
3rd Dave Halse Mysmokedporter Other Smoked Beer London Amateur Brewers
HM Bryan Spooner Sadako Imperial Stout – Oaked Wood-Aged Beer London Amature Brewers (lab)

New Zealand Pale Ale (11 entries)
1st Steve Syson Kiwi Pale Ale New Zealand Pale Ale Midlands Craft Brewers
2nd Mark Charlwood Summer Pale New Zealand Pale Ale London Amateur Brewers
3rd Ron Allison Kiwi Gold New Zealand Pale Ale Midlands Craft Brewers

Spice Herb And Vegetable Beer (17 entries)
1st Ken Bazley Kulao Porter Spice, Herb, or Vegetable Beer London Amateur Brewers
2nd Matt Bunn Snapdragon Spice, Herb, or Vegetable Beer
3rd Andrew Jardine Bandit Spice, Herb, or Vegetable Beer Boohs
HM Kieran Wall Thackrey Stout Spice, Herb, or Vegetable Beer

Amber Hybrids (8 entries)
1st Matthew Hicks Ardley Easter California Common Beer
2nd Tony Milner Alt Northern German Altbier Boohs
3rd Ken Bazley Altbier Northern German Altbier London Amateur Brewers

Sour Ale, Fruit Beer (10 entries)
1st Dave Halse Mystrawraspb Fruit Beer London Amateur Brewers
2nd Brett Ellis Lambic Straight (Unblended) Lambic
3rd Richard Caller Rode Koe With Raspberry Fruit Beer Northern Craft Brewers
HM Richard Caller White Walls Raspberry Fruit Beer Northern Craft Brewers

Light Lager, Pilsner, European Amber Lager, Dark Lager (15 entries)
1st Graeme Coates Cauchy – Schwarz Inequality Schwarzbier Oxford Brewers
2nd Graeme Coates Notfest Oktoberfest/Marzen Oxford Brewers
3rd Steve Syson Goodnight Vienna Vienna Lager Midlands Craft Brewers
HM Steve Syson Schwarze Engel Schwarzbier Midlands Craft Brewers

English Brown Ale (5 entries)
1st Christopher Eyett Andersons’ Brown Northern English Brown Ale
2nd Ian Ross-bain Three Rivers Northern English Brown Ale Midlands Craft Brewers
3rd Steve Crawshaw Ask Jon Mild Mild Bristol Craft Brewers
HM Paul Dodd Pd’s Nut Brown Ale Northern English Brown Ale

Here’s a brief breakdown of what was entered in the following categories and how they were boiled down:

IPA:
EIPA – 13
AIPA – 30
IIPA – 15

Stout:
Dry Stout – 16
Sweet Stout – 4
Oatmeal Stout – 5
Foreign Stout -2
American Stout -2
Imperial Stout – 14

American Ales:
Pale – 14
Amber – 16
Brown – 7

Bock:
Maibock – 2
Traditional Bock – 3


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