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)
Attempting to produce a semi-sweet mead with 14% alcohol and 2% residual sugar. If it comes out even half as good as Wickham's killer raspberry melomel, I'll be well pleased.
I was recently in Columbia, SC where a creative mixologist gave me a drink with all the flavor elements of Tom Yom Khai soup. My imagination, being the way it is, devised a mead recipe with the flavor elements of Thai cooking.
No blood spilt this time through (or lost fingers), this is an updated batch based off remnant notes from the first time through. Plenty of bright American hop character with the zest of orange and tangerine to boost the citrus tone.
Our largest mass brewing event at a fest. Four teams, four semi-cobbled together breweries, one fest with a ton of beer flowing. This was the inauguration of a mild that I continue to brew to this day.
Brew Date:
10/01/2001
Brewed By:
Drew Beechum, Cullen Davis, Kent Fletcher, Jim Kopitzke
