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Class 25 Specialty Beer – Smoked, Experimental, Historical & Other

Mon, 01/16/2017 - 15:46 — Administrator

Falconsclaws Simplified

This is the 2016 edition of the infamous Falconsclaws recipe. The older recipes from 1999-2001 needed additional ingredients like sugars and extracts because we didn't have enough system capacity to try and hit that magically ridiculous 1.140 gravity. Seriously, it's nuts. But thanks to the club's awesome 50 gallon system, we could actually mash enough grain to make this thing happen! (Hat Tip to Kevin Baranowski for the original series of beers)D
Brew Date: 
01/15/2017
Brewed By: 
Drew Beechum, Jim Meyer, Donovan Nebreklievski, Lyne Noella, Craig Shapland, Tom Sisolak, Matt Trumbo
Beer Styles: 
Experimental and Specialty Beer, Other
Brew Type: 
All-Grain
»
Sun, 03/29/2015 - 15:21 — The Izzy

Izzy-Claus

This was "Brew with a Falcon - Azusa" on March 22 2015 at my place. The recipe is my interpretation of Samichlaus Classic Bier and the Falconclaws. Must use the Zurich yeast (available through white labs every fall) to ferment this big of a beer. It is a lager that needs time, lots of yeast, cool fermentation and patience is a must!
Brew Date: 
03/22/2015
Brewed By: 
Izzy and the BWAF Crew (David Sherfey, Kale Bittner and Eric Mendoza)
Beer Styles: 
Experimental and Specialty Beer, Other
Brew Type: 
All-Grain
»
Thu, 02/14/2013 - 22:48 — The Izzy

Mexican Xmas

2nd Version of this Mexican hot chocolate (champurrado)inspired milk stout for xmas.
Brew Date: 
10/07/2012
Brewed By: 
The Izzy
Beer Styles: 
English Sweet / Cream / Milk Stout
Herb and Spice Flavored Beer
Experimental and Specialty Beer, Other
Brew Type: 
All-Grain
»
Sat, 05/12/2012 - 11:12 — Drew Beechum

Oceanside Rye IPA / Yorkshire Lad Rye

Another split batch of beer to provide cannon fodder for the SCHF. The Oceanside proved to be very popular with a sweet flavor from the large dose of Citra in the finish.
Brew Date: 
04/14/2012
Brewed By: 
Drew Beechum
Beer Styles: 
English IPA
American IPA
Experimental and Specialty Beer, Other
Brew Type: 
All-Grain
»
Sun, 03/04/2012 - 18:14 — The Izzy

King Leopold's Ghost

This is one of my favorite and personal recipe, I've brewed a version of this beer every year since 2006. This was the last beer I brewed for 2011 on 11-11-11 around 11pm. This version of my "Imperial Porter" was used "Beanie's Double Smoked Bourbon" custom malt.
Brew Date: 
11/11/2011
Brewed By: 
Izzy
Beer Styles: 
American Porter
Experimental and Specialty Beer, Other
Smoke Beers, Other
Brew Type: 
All-Grain
»
Tue, 07/26/2011 - 12:20 — Drew Beechum

Y'allternative Oatwine

The alternative barleywine series returns! Taking advantage of the Shop now carrying Thomas Fawcett Oat Malt, we bring you some oaty goodness. And since I'm an old school movie fan we made this an "oater" with the addition of a heaping helping of Amarillo.
Brew Date: 
07/24/2011
Brewed By: 
Drew Beechum, Robert Cortez, Kent Fletcher, Larry Gonzales, Ryan Moriarty, Chris Shultz
Beer Styles: 
Experimental and Specialty Beer, Other
American Barleywine
Brew Type: 
All-Grain
»
Thu, 04/07/2011 - 21:42 — Steve Cook

Golden Goblet Gruit Ale

Gruit ales are an ancient brew, that were and are made without hops, instead they would use herbs. Gruits were brewed all over the European continent between 700 and 1700 AD. The typical Gruit herbs, the three most used were, Yarrow (flowers and stems), Marsh or Wild Rosemary, and Myrica or Sweet Gale. The main reason that the Gruit Herbs were replaced by hops in brewing was that hops were a better antiseptic, meaning that they retarded the growth of bacteria and preserved the ale longer then the herbs did. Remember that there was no refrigeration in those days and a batch of brew would last only so long with just alcohol and the herbs or even the hops to prevent spoilage. The other very significant difference between hops and Gruit herbs is that the hops have a sedative value to them (they make you sleepy) and the Gruit herbs have psychoactive properties that wake you up. That is why we always heard the tales that during the renaissance they would have great bawdy parties for days on end (wait, that’s what the Falcons do, never mind). This Gruit won the Gold medal at the 2011 Doug King Memorial Competition as well as coming in 1st runners up to Best of Show in that Comp. I think this was the best Gruit that I have ever brewed and I have brewed 21 of them.
Brew Date: 
12/04/2010
Brewed By: 
Steve Cook, Cookie Kaplan, Nicolai Abramson
Beer Styles: 
Historical Beer
Brew Type: 
All-Grain
»
Thu, 04/07/2011 - 09:42 — Drew Beechum

Falcon's Gyre

A new hop blend was released in honor of fallen brewer Glen Falconer. The American blend is oriented toward west pales and IPAs, so who am I to argue? This one is a Rye IPA.
Brew Date: 
04/06/2011
Brewed By: 
Drew Beechum
Beer Styles: 
American IPA
Experimental and Specialty Beer, Other
Brew Type: 
All-Grain
»
Tue, 03/15/2011 - 10:18 — Drew Beechum

Caledonian Saison

It's all the rage with music so let's play Beer Mashup. This Shop Brew combined the basic malt bill of a strong Scotch Ale with the yeasts and techniques of Belgium.
Brew Date: 
07/25/2010
Brewed By: 
Drew Beechum and the Shop Crew
Beer Styles: 
Experimental and Specialty Beer, Other
Scottish Export (80 Shilling)
Saison (Fall / Winter)
Brew Type: 
All-Grain
»
Mon, 03/14/2011 - 20:38 — brewmaster411

Coffee & Cream Stout

This is the third variation on a coffee stout. My first attempt was my 2nd brew ever. After the Drew Carey show introduced "Buzz Beer", I attempted my second batch. I have always been proud of this brew, and have tweaked the recipe over the years. The short cold soak of the coffee will assure great flavor but control the heavy roasted astringency. This recipe was chosen for the 2nd round of Sam Adam's Longshot competition.
Brew Date: 
03/03/2007
Brewed By: 
Mark Poliner
Beer Styles: 
Experimental and Specialty Beer, Other
Brew Type: 
All-Grain
»

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