My first professional brew!

Hello there special friends! My life has been quite hectic as of late due to moving in to my new beautiful apartment with my beautiful girlfriend. While this has prevented me from posting on here, it hasn't stopped me from drinking a plethora of beer. The most exciting beer-related venture I engaged in recently was standing in on a brew at Cape Ann Brewing Company in scenic Gloucester, MA. This was the first of many breweries I queried, to allow me to do such a thing (much less reply), so I was incredibly grateful for the privilege. Dylan, the brewer, was mega helpful and allowed me to listen to all the shitty 80's cock rock that my little heart desired.
Some quick background: Cape Ann Brewing Co. was started in 2004 by a stock broker turned brewer, Jeremy Goldberg. The brewery utilizes a 20 BBL system. The beer that is brewed at their Gloucester location is for serving in the attached brewpub and and at numerous locations throughout the northeast. Their bottled beer is brewed at Mendocino Brewing Co. in Saratoga Springs, NY. Dylan worked in the restaurant business for a number of years and got into homebrewing with his friend TJ, now sales manager at Cape Ann. This eventually lead him to the company as well.
We started off the day at 8 AM when I was informed that we would be brewing pumpkin stout. I was also informed that this beer was Dylan's arch nemesis due to its tendency for stuck mashes. The last time he brewed a batch of this beer, the sparge took a sluggish 5 hours. Because of this, rice hulls were the first component to be added to the mash tun. These were to act as a filter bed that the wort could escape through. These do not affect the flavor of the beer in anyway.
The next step was milling the grain, which consisted of about 80% pale ale malt, some roasted barley and a small amount of flaked oats. We also tossed about five pounds of pumpkin flesh in. I would have thought this step was reserved for the boil. While we mashed, we scrubbed down the kettle in preparation for the transfer and boil. Luckily the sparge didn't take five hours, more like half. It still called for some back pumping to clear out the gunk from the lines however. In the time that this took, we sanitized the fermentation tank. I quickly learned that sanitation comprised about 90% of brewing, the rest is about 5% thumb twiddling and 5% brewing itself.
After sparging, we finally got down to the boil. Nothing was added until the end when we threw in the spices, chinook hops and kopakleer tablets for clarity. While we waited to add these components we engaged in the INCREDIBLY fun task of graining out. Dylan popped open the hatch on the side of the mash tun and we shoveled all the grain into a large bin so that the man known as "Farmer Pete" could come and retrieve it for his animals. At this point, the day was mostly over. When the boil was finished, we transfered the wort into the primary fermenter and oxygenated it as we did so. This was to ensure the yeasts success and rapid activity. In the first stages of fermentation, yeast is aerobic, thus requiring this oxygen. When it begins to process the sugars however, it becomes anaerobic.
All in all I had a total blast brewing at Cape Ann. I have to thank Dylan for making all this possible and being such a welcoming, helpful and all around stand up dude. I'll definitely be getting back up there as soon as possible to continue learning and to listen to Ratt and Skid Row records all day long (prepare yourself Dylan).

Some other fun stuff I learned.
-How to measure carbonation with a Zahm & Nagel volume meter or as Dylan calls it, a "Zahmbinater"
-For easy retrieval, storage and transfer, Cape Ann's yeast is kept in kegs
-Adding more yeast will simply cause fermentation to happen faster, not produce more booze as I had thought. To create more alcohol, create more sugar by upping your grain to water ratio in the mash
-Drinking lots of beer the night before brewing is TOTALLY detrimental, despite what you might think
-An auger is used to transfer the freshly milled grain up to the mash tun. It's essentially an Archimedes Screw.
-Baker's lung is totally messed up. Wear a mask when milling!


The Mill


Me adding rolled oats to the mash. These are not milled and they are added after every 2 or 3 bags of malt. Don't I look sexy in boots?


Pumpkin flesh, Mmm


Graining out

IPA!

Cracked open my IPA a few days early from its end conditioning date. Results are fantastic. It's medium gold in color, light head, very smooth mouthfeel and round earthy hops. Modeled after Stone's delicious award winning IPA. 90 minute boil, 2 oz of magnum, 1 oz centennial hops. 2 oz cascade added for dry hopping. Mostly pale ale malt and a pound of 10L and 20L crystal. Next time around will add some darker malts and more hops. A lighter IPA thats mega crisp and refreshing!

5.2% ABV
OG: 1.045
FG: 1.006

DELISH. If you want some get at me!

Hoppy Feet by Clown Shoes Brewing Co. Ipswich, MA

clownshoesbeer.com

After hearing the name of this beer, that it was brewed here in Mass and that it was a black IPA, I felt I needed to immediately go out and procure a 22 oz bottle for myself immediately. The beer is brewed under contract by Mercury Brewing Co. in Ipswich, the same guys that brew Ipswich Ales.

The beer pours dark brown and builds up a huge tan creamy head. Sharp grapefruit aroma up front with toasty chocolately undertones. The flavor makes an awesome transition from hoppy citrus into a deep dark coffee. There's a sharp and fine carbonation and a dry mouthfeel. All this amounts to a great beer thats very light and drinkable. This being my first black IPA, it's definitely not what I expected. I was looking for less of the blackness and more hops to contribute to the IPA-ness. Regardless of this, its is a delicious and unique beer. I've since had a few other black IPA's and they were closer to what I had anticipated with this brew. Though I enjoyed them a great deal, I'm glad that Hoppy Feet stands out on its own.

Watch City, Waltham, MA

Just a note: I realized that I haven't been specifying how the beers have been served, whether out of bottle or on draught. This is because nearly every beer I have tried has been served on draught. Unless I say otherwise, assume that this is the case!

watchcitybrew.com
Now that I'm back home in my native Boston, I'm hard pressed finding local brewpubs because well, there aren't any. Wait, we have Rockbottom! Oh wait thats a corporate chain. Oh we also have Deadwood! Oh...thats a chain too. Boston Beer Works? Chain. John Harvard's Brewpub? Fucking chain! It seems counter-intuitive that one of the oldest cities in the country has a serious lack of truly local beers but that's just the way it is. Thanks to a recent issue of the Yankee Brew News, I found a few promising leads. The most interesting of these was Watch City in Waltham, MA. Just minutes from my new apartment, it's a delicious gastrobrewpub with a fantastic beer menu to match.

Titan Ale 6.1% ABV
Dark brown in color with little to no head and little to no lacing. Big hops in the nose with a hint of nuts and sweet maple. This beer has a slightly creamy body and hints of fruit, nuts and spices. The sweetness is perfectly balanced out with some mild hops. It finishes dry and leaves a malty flavor on the tongue.

Golden Cream Ale
Served on cask. Light gold in color with a surprisingly huge head and slight cloud. No carbonation visible. Woody, toasty and malty in aroma. The taste is slightly bitter, hints of apple and light spices. The body is smooth and creamy, no carbonation detectable, as with most cask aged beers. The finish is wet and mildly fruity.

As for the food, good shit. Grabbed their lamb burger with a feta spread on it. Definitely one of the tastier burgers of my life, and I'm pretty damn picky. Haven't had anything else on the menu but I'm willing to bet its all pretty good. Just a quick word of advice for those looking to purchase a growler. Do not show up on Sunday to do so because they can't sell you it. The damn puritans still continue to ruin Bostonian's lives this very day.

The bahhh


The Titan


The super sexy beer reviewer at work


The brew house. Brick jacketed kettle? Neat


No more iPhone pics. I promise!

SUCCESS! The first Bronze Age Brews!

And Voila! I have just consumed my first homebrewed beer! Its an incredibly delicious weiss. Nearly opaque due to sediment and lack of filtering, it pours light gold in color, with very thick lacing. Has a spicy, yeasty aroma with a sharp carbonation and refreshing taste of citrus and clove notes. It has a crisp yet slightly thick body. Next time around, my brewing partner Evan and I decided to cut back on priming sugars as it was a bit over carbonated. Overall however, this beer is pretty damn good for a first attempt. In addition to sampling this brew, we bottled our long awaited IPA. Due to my impatience I gave the beer a try pre-conditioning. Good shit; super hoppy with a decent earthiness to it just as I had hoped. Can't wait to try the final product.
Through very rough calculations laid out on the chart which came with our hydrometer, we found that each beer is incredibly alcoholic. This would make a whole lot of sense as I have only had three in total and I'm definitely ready to just lay down. No noticeable alcohol taste or big flavors to mask strength in either. Just solid beers with big ABV's. Awesome.

Weiss and IPA labeled by color on caps (you can't tell due to crappy iPhone picture)

Cody Brewing Company Amesbury, MA

codybrewing.com

**I'd like to preface this entry by apologizing for the blurred pictures and announcing that tomorrow, Bronze Age will be bottling our IPA! As we do so, we will be sipping on our newly ready weiss! Get ready for an onslaught of deliciousness. Updates will be posted. Now on with the blogging...

The past few weeks I've been doing my best to track down smaller, lesser known breweries in the area. Most recently, my search led me to the small historic New England town of Amesbury, MA where Cody Brewing Company calls home. This 7 Barrel operation is run by Sean Cody (and a few friends), who spends nearly every day of the week there brewing like a maniac. Unlike most brewers I've met, Sean fell into brewing rather than seeking it out as his career path. He began the company in 2006 as a brewshop/brew your own beer operation, aptly named BYOB. Overtime it evolved into the brewery it is today.
While I was on location, I had the delight of sampling four of Cody's brews. I was initially quite impressed with their seasonal Hefeweizen, dubbed "Dog Daze." At first taste one would imagine that a crapload of bananas was tossed into the boil, however it is characteristic of the particular strain of yeast employed in this brew which gives it this very specific and recognizable flavor. Light notes of citrus and spices balance this out perfectly. Right out of the fermenter, this stuff was delicious. I reckon I'll be grabbing a growler of it next time I stop by. It was what I took home this time that really took the cake for me however.

S.O.S. Belgian Pale Ale 5.8% ABV
While this is a year round offering, it was quite a divine substance to imbibe on this hot summer day. It pours light brown in color with a thick creamy head and has a delicate lacing. The aroma is very yeasty, probably due to the fact that it is unfiltered. There's also some malt and some hop undertones in there. This beer almost drinks like an IPA, but the wheat used gives it a crisp, slightly thick body and the hops are quite up to the IPA standard. There's a sharp but fine carbonation to this beer and it finishes off hoppy. Delicious. I will be purchasing this brew again.

The brewery itself


A "beer gun". This is what Sean uses to fill bottles rather than purchase a mind numbingly expensive bottling line. Smart stuff


The S.O.S. MmmMMmM

McCoy's Kansas City, MO

mccoyspublichouse.blogspot.com

After arriving in Kansas City, I very conveniently found that within 100 yards of where we had parked, there was a fantastic brewpub. I immediately headed for it in hopes of imbibing delicious beverages. My hopes were realized.
McCoy's is a craft brewery with multiple locations. Their Kansas City location has a fantastic outdoor deck and bar where I set up shop. I started with McCoy's sampler to get an idea of the spectrum of beers they produce. The roster features an above average, mega hoppy IPA, a delicious not-too-sweet ginger shandy and a solid brown ale of perfect consistency known as "the hog pound". While all these beers were great, it was the beers that were not on the menu, or included in the sampler, that really left an impression on me.

The Triple B 11% ABV
I enjoyed the fact that the bartender called this beer "unidentifiable" and noted that its some sort of a bad ass barleywine/ESB hybrid. Awesome. It pours medium cloudy brown in color, with a gold head, lots of fizz dancing through it. It smells of light hops and spices up front with an underlying maltiness. The taste is bitter right up front, thats the ESB. The mouthfeel is dry and the finish is almost like a that of a cognac. Alcohol is highly noticeable. Huge, bold and will put you on your ass. A+

St. Elizabeth Double IPA 10% ABV
HUGE head on this bad boy, light brown in color and smells like hoppy apples. Definitely a powerful IPA with a fruity and earthy taste, noticeable alcohol. Crispy and slightly thick mouthfeel up front but finishes dry with a spicy aftertaste. Definitely wheat in this one. Has an overall sweetness probably given to it by the 50 pounds of honey added to the boil. Would drink again.

Honorable Mention: The Razzle Dazzle, a 50/50 mix of McCoy's IPA and Raspberry wheat. A local favorite!

The sampler

The Triple B

The DIPA, just look at that head!

New friends Chris and Jessi! Thanks for the beers guys!

Things to come

So before I post my last few entries from my cross country beer romp, I'd like to announce that Bronze Age's first brew will be ready this weekend. It will be a delicious oatmeal weiss. In anticipation I have created a logo for our brand. It's a very simple art-noveau style ditty that still in the works. Let me know what you think:

Great Divide/Wynkoop Denver, CO

Many a one horse town and crappy drive after Portland, our travels led us to the wonderful town of Denver. I was pretty excited as I had heard its beer-putation was comparable to that of Portland's. Unfortunately, I only had the ability to get to two breweries but I am quite satisfied with the results.

Great Divide Brewing Co.

Apparently everyone and their mother had heard about this brewery except for me. Color me ashamed. Rated 7th in Beer Advocates 2009 "Greatest Brewery on Planet Earth" category. I can see why. This is a craft brewery for the thrill seeker (i.e. ME!). Anyone looking for beers of huge character, flavor, alcohol content and imagination will be more than delighted. Make sure to take a look at the roster on the website, few beers fall under 6%. If visiting, get there early in the day and raid the tap room. Four generous free samples await your taste buds. As you drink, enjoy friendly conversation with the beertenders and wafts of wort from beyond the brewery walls. Also, for you Bostonians, this stuff is available at the new Marty's location in Brighton, as well as pretty much every other beer ever (GET YOUR ASS OVER THERE).

Chocolate Oak Age Yeti 9.5% ABV
With a flavor as big as its cryptozoological moniker, this is by far one of the best fucking beers I've ever tasted. Just look at the damn picture and you'll get the idea. Black in appearance with a thick chocolate brown head that quickly dissipates. This beer smells of spices and coffee up front, with malty chocolate undertones. The taste is incredible. The first thing I notice is the pepper, cayenne to be exact. As a hot sauce lover, I think this is great. There is a slight bitterness to balance spice, as well as some bold coffee flavor. The feel is creamy with a fine carbonation.

Samurai 5.1% ABV
Defined as a "Rice Ale" this beer pours a cloudy gold with a light white head. Light hops and crispy spiciness in the aroma. Was hoping for something more interesting with the flavor. Goes down like your average wheat beer. Good, but unspectacular. Meh.

Honorable Mention: Claymore Scotch Ale, a must try for the scotch lover (duh).

Wynkoop Brewing Co.
wynkoop.com
An incredible Brew Pub, Denver's oldest dontcha know? Important to note: cheap eats with big portions and free pool Mon-Fri 11am-5pm (of which I took full advantage). This joint also makes their own hot sauce and employs an unusually friendly staff who will kick your ass at pool. Oh and hey, the beer is pretty good too. Andy Brown, head brewmaster, upon hearing that I was blogging his beer came out of hiding and gave me a brew, a tour and a six pack to go home with (the brewery has just begun a canning operation. The machine is pictured below and right).

Patty's Chile Beer
I'd like to meet whoever Patty is, so I can shake his or her hand and ask if he or she had me in mind when creating this delicious beverage. Drinking this beer is like biting into a fresh bell pepper, though as I came to find out, anaheim chiles and smoked anchos were the veggies of choice. Pours a nice gold color, no fizz, no head, slight cloud to it. Smells like a peppery pilsner. Light and refreshing, almost no carbonation, which I think it needs more of. Not sure if there was something going on with the keg, or if the lack of bubbly was due to the breweries air stone conditioning, but the other beers I sampled suffered the same flatness, save one or two. If this beer had the carbonation it should have, it would most likely be my favorite out of all those I have sampled on this journey.

The other beers I consumed I did not properly log. I must however recommend the B3K Schwarzbier and Wynkoops limited edition special release of their "Tut's Royal Gold." Inspired by the brewing methods and ingredients of ancient Egyptians, this beer was crafted for the Denver Art Museums new exhibit for said pharaoh. The result is delcious and original and more info can be foundhere.


Mash tun with grist hopper above at Great Divide

Bottles on pallet ready for bottling at G.D.

Newly added fermentation tanks outside G.D.

An example of the monstrous 8 dollar sandwiches at Wynkoop.

Head brewmaster Andy in the mega crampt conditioning room at Wynkoop

Brew kettle at Wynkoop

Andy and I pounding the Silverback Gorilla. Wynkoop donates proceeds of their Silverback porter to help these big guys out! Awesome!

Portland, OR

Ah Portland, home to the most brewpubs (and strip clubs) per capita than any city in the U.S. While this rules, it poses the challenge of selecting which brewpub to go to. I decided that the best course of action would be to choose 4 within the same general area that locals had recommended to me. With that said, here we go:

Bridgeport Ale House
bridgeportbrew.com
It was my goal with this blog to spread good cheer and review the better beers a particular establishment offers rather than the bad ones. After hearing about all the hype that surrounds Bridgeport I feel it is my job to let people know that in my humble opinion, this hype is unfounded.
Their flagship Blue Heron Ale for example, is a mediocre brew. I understand that it's a lighter brew and thus is not meant to have huge flavor but it would be nice if it had some flavor. Their imperial brew, aptly named the Hop Czar, is a robust IPA at 7.5% ABV. Usually I'd love a beer like this but found right off the bat that the bitterness and wonderful citrusy character of cascade and centennials used presented themselves as merely sour, and not in a good way. This stuff is drinkable to some degree, but it needs some balancing to keep the hops in line as they weigh in at 85 IBU's. The other beers I sampled were pretty lackluster and needless to say, I'm pretty bummed about this brewery.

The Lucky Labrador
luckylab.com
AH! There is hope for my tastebuds! The Lucky Lab is a hip brewpub located just down the road from Bridgeport. The bar is beautiful, located in what appears to be an old warehouse thats full of charm and character. The staff was incredibly friendly and helpful, willing to chat with me and offer samples and suggestions. I feel terrible that I can't remember the name of the dude who helped me (please comment if you see this).

Solar Flare 5.9% ABV
I was told to try the Solar Flare first as it is the brewery's first fully solar powered brew. The light, crisp, thirst quenching nature of this beer was much needed, as this was an incredibly hot day in Portland. Poured on tap, this beer is gold in color and has a light bubbly head. The aroma is fresh, sweet and bready; that of wheat, and a slightly piney hop aroma. The mouthfeel is very crisp and grassy. A delicious, well balanced lighter brew. Good stuff.

Open Bridge Brown
Served on tap, this is a brown ale with a dark amber color, a big head and an aroma of apple and caramel, slight hops too. The taste is slightly more bitter than most browns, not in accordance with its sweet aroma. A decent brew, nothing too special.

McMennamins
mcmenamins.com
A varitable orgy of beers served on tap (pictured left), I had way too much to drink in this establishment, and all for free thanks to the staff. Even with its knick knacky Chili's-like decor, I got a great vibe from this place.

Purple Haze
(Pictured right) Usually I'm not a huge fan of fruity beers, but this was some good stuff. Nice to look at, it pours very cloudy with a reddish amber/purple color. Malt is dominant in the aroma, slight hops, slight fruit. Light head, spotty lacing. The beer is infused with marian berries which prove to be pretty sweet, but maltiness balances that out. It has a big sharp carbonation to it, body is a little thin and has an acidic/dry mouthfeel. Drinkable, but probably would become overwhelming after more than a few glasses.

Terminator Stout 6.4% ABV
Black to light brown in color, a brown fluffy head that quickly dissipates. Not too strong in the scent department, some roasted malt, chocolate, like any other stout.
Caramel and bitter chocolate taste up front, with alcohol finish. Smooth, wet and velvety mouthfeel and carbonation akin to Guinness but not to be compared to said brew in any other way. Incredibly drinkable. Delicious, definitely recommend.

Lompoc
newoldlompoc.com
Before I get to the beer I must mention that this brewery has their own custom embroidered snuggies for 25 bucks a pop. Awesome. There are a few locations for these brewpubs in town, this particular one was conveniently located next to the McMenamins I visited and had a homey Irish pub type feel.

LSD 6.9% ABV
Also known as the Lompoc Strong Draft. Cleverly named to fit the ever more clever anagram it is known by. It was my favorite beer of the day. Dark brown in color, light tan colored head, light lacing. Another lightly scented beer, the aroma is sweet, oats/barley are apparent, fruity hops. Crisp and smooth mouth feel, sweet and chocolatey, some spices and smoked malt, no noticeable alcohol even with its 6.9% ABV. Award winning with good reason. DRINK THIS! I unfortunately only got to try one of Lompoc's brews due to funding issues. I totally picked the right beer.

UP NEXT: Wynkoop and Great Divide in Denver, CO

Magnolia San Francisco, CA

magnoliapub.com

So I shall preface this entry in saying that more of you should be following this blog because it rules. I learned this may be due to some confusion as to how to actually do this. If you have a gmail account just click the follow button with the google logo on the upper right hand portion of the page. If you don't, get one, gmail rules all. Now for beer:

I was delighted to come across this particular brewpub in my travels as I had heard an interview with a member of the brewstaff on a beerschool podcast. Seeing it in person was thus pretty cool. The brewhouse is a 7 barrel operation that is located in the basement, endearingly referred to as the dungeon by staffers. The pub itself is a slightly upscale joint that boasts upscale beers. While the dishes are slightly expensive (all cost about 20 bucks), the restaurant has a warm inviting atmosphere and friendly staff, particularly our waitress Jeanina (sorry in advance for spelling).

Big Cypress Brown
Served on tap. Like other brown ales this beer is a dark brown in color, nearly opaque. Unlike other brown ales, this brew stands out amongst the many, leading to my purchasing of a growler of it. It has a light head with a pleasant chocolately aroma, delicate lacing. It has a light body and a smooth mouthfeel and hints at sweet spices and nuts. Big flavor, but not too big. Endlessly drinkable at 3.7% ABV and 15 BU. Typically I'm a guy who enjoys beers with higher alcohol content and more bitterness, but this stuff is just too good.

Tweezer Triple
Recommended by Jeanina, enjoyed by very much my bandmate sam and I. Served on tap. Dense head, amber in color, slightly hazy, heavy lace. Definite fruity aromas, peach, citrus, light hops. Very sweet, wet and juicy in taste and feel, some spices ala coriander perhaps? Sharp carbonation, the sweet flavor is balanced out by a bitter hops after taste. No noticeable alcohol.
9.5% ABV 35 BU

The beer is great here and the food is pretty damn good too. Just a quick note: with my beers I enjoyed scotch duck eggs for an appetizer, which are hardboiled and then covered in ground pork sausage then fried (AMAZING) and Magnolias fish and chips plate for an entree. Two above par dishes that worked great with the beers. If you're in the San Fran area, this delicious gastropub is a must.

Up Next: Craploads of pubs in downtown Portland, OR!

Santa Fe Brewing Company

Santa Fe, NM
santafebrewing.com

I had sampled this brewery's beers last time I was in Santa Fe and I was thoroughly impressed with the delicious liquids I had encountered. Needless to say, I was stoked to get out there. A buddy of mine was friendly with Leif, one of the brewers on the staff, who took us back to the brewhouse on this arid Saturday afternoon. I noticed there were a bunch of guys brewing small a small 6 gallon batch of beer with homebrew equipment I was quite familiar with. This is known as "Small Batch Saturday". Local homebrewers get together at the brewery and interact with the brewstaff and socialize over the thing they love. The brews made are stored there and put on tap in the tap house out front, pretty cool! This particular batch was a sassafrass barleywine (which you can see in the image below). Yum. It was not soon that I set foot in the brewery that I was offered free beer after free beer. This is when I discovered that high altitudes make for lower tolerances to alcohol. This unfortunately contributed to the fuzzy details which I will attempt to divulge to you now.

Santa Fe has a 30 bbl brewing system and a bottling system which processes about 120 bottles per minute. They're about to launch their new line of canned beers. I'm one of the lucky few to have experienced their brews from these cans. They have a crapload of beers rotating through their tasting room but only 5 flagship brews: a brown ale, a pale ale, a barley wine known as "Chicken Killer", a hefeweizen and my favorite a porter known as the "State Pen," which I assume is named that because of lewd and lascivious acts it causes one to engage in after consuming it. I'll start with this brew for a review.

The State Pen Porter
A multi-award winner (can be seen on the right fermenting in casks)! Poured from the bottle into a glass. Huge robust, dark and chocolatey, it pours thick and velvety, nearly opaque in color. Nice head on it. Slight hint of alcohol. Velvety and smooth mouthfeel, not so much in the carbonation department but thats no problem. Has a slight nutty taste, delicious.
6.4% ABV

Santa Fe Pale Ale
This is by far one of the best IPA's out there, hands down. It's the brew I tried in my previous visit to the south west and I have been fiending for it ever since. Poured from a bottle into a glass, its amber in color, has nice head retention and big sharp hop aromas. Huge piney, rounded hop flavor makes this beer. Underneath theres a nice sweet maltiness to round the beer out. Way way too drinkable. This needs to be available in the north east ASAP.
5.4% ABV

Honorable Mention: Chicken Killer Barleywine (incredibly dangerously good, given its high alcohol content)
Below: The fermentation tanks, Warehouse, Filter, Bottling line, Sam and I with Leif