October 30, 2014

Biere de Mars Attacks!

My first attempt at a biere de mars was a compilation of leftover ingredients cobbled together out of leftover ounces of hops and a dunkelweizen that never got brewed (see Ratchet biere de mars). Although it eventually turned into an interesting beer, it is barely reminiscent of the French biere de mars style that is a cousin to the German marzen (and not too far off from vienna and oktoberfest beers). I wanted to give this style another go with a legitimate biere de mars recipe, hence this recipe was concocted. Originally I planned to brew this beer in March 2014 but I never got around to it so I am brewing it now because I have the room to brew this one gallon recipe and I need to grow up my lager yeast for several other lagers I want to brew in the coming months.

This recipe is modeled upon the biere de mars recipe in Farmhouse Ales but with an unusual mix of French Aramis and Celeia hops to create an unusual citrusy take on the biere de mars style. Saaz and Saaz-like hops might be more appropriate for the style but I don't think the citrus notes from these hops will be entirely unusual. New Belgium's excellent biere de mars had lemon peel and lemon verbana and those lemony flavors worked well. I expect to capture the same compatibility but with a slightly different flavor profile.

Biere de Mars Attacks! Recipe

Batch size: 1 gallon
Est. OG: 1.067
Est. FG: 1.014
Est. ABV: 7%
Est. IBU: 31.4
Est. SRM: 19.8

Grain Bill

48.6% 1 lb. 4 oz. Belgian Pilsner [2 SRM]
29.2% 12 oz. wheat malt [2 SRM]
19.5% 8 oz. Munich malt [9 SRM]
2.7% 1 oz. black patent malt [500 SRM]

Mash Schedule

60 minute mash at 152F
0.8 gallons infused at 164F
0.8 gallons sparge water at 180F

Water Profile

Bru'n Water Brown Balanced
RO Water adjusted

Calcium: 59.1
Magnesium: 10.4
Sodium: 15.2
Sulfate: 70.7
Chloride: 54.8
Bicarbonate 31.4

Mash Additions

Gypsum 0.2g
Epsom salt 0.3g
Baking soda 0.2g
Calcium chloride 0.3g
Chalk 0.1g
Lactic acid 0.2ml

Sparge Additions

Gypsum 0.2g
Epsom salt 0.3g
Calcium chloride 0.3g
Lactic acid 0.4ml

Boil Schedule

90 minute boil

0.15oz. Celeia [4.5% AAU] FWH
0.10oz. Belma [12.10% AAU] at 60 min
0.07oz. Aramis [8% AAU] at 20 min
0.10oz. Celeia [4.5% AAU] at whirlpool
0.03oz. Aramis [8% AAU] at whirlpool


Pitch 60ml Buvar WY2000 yeast at 52F with oxygen.
Hold temperature at 55F until attenuation reaches 75% of expected attenuation.
Raise to 62F at 1.020 gravity for diacetyl rest.
Hold until gravity is stable.
Lager 2-3 weeks.

Brewday & Fermentation Notes

Brewed 10/30/14.

First runnings gravity: 1.074
Pre-boil gravity: 1.047
Pre-boil volume: 1.4g
Post-boil gravity: 1.038
Post-boil volume: 1.1g

Brewhouse efficiency: 70%

10/30/14: Pitched lager yeast at 50F and raised temperature to 52F on temperature controller.
11/3/14: Raised temperature through day to 55F.
11/4/14: Raised temperature to 64F for remainder of fermentation and diacetyl rest.
11/15/14: Bottled to 2.8vol. FG: 1.016
October 28, 2014

Book Review: Beer for All Seasons by Randy Mosher

I received an advanced copy of Randy Mosher's new book Beer for All Seasons: A Through-the-Year Guide to What to Drink and When to Drink It which apparently is already out in digital formats with hard copy publication anticipated for spring 2015. It's not a homebrewing book but Randy Mosher is well known in homebrewing circles so I thought a brief review here would not be inappropriate. Beer for All Seasons is exactly what it sounds like. It is a book about drinking beer around the seasons that discusses both beer styles commonly associated with the styles and popular beer events in each season around the world. Overall, it's a visually stunning and well-written guide that appears to target the casual craft beer drinker or neophyte to an obsession with beer.

Like many beer-related books, Beer for All Seasons begins with an exposition of beer's history and particularly its historical attachment to the seasons. It covers all the expected subjects about the history of beer from early historic sources through modern brewing. What I like most about this section is Mosher's ability to be factually accurate, sometimes in very precise ways, without making the book too droll for the book's target audience. The tall tales of brewing that often get tossed into these kinds of books because they are passed from one source to the next like beer folk tales are largely absent. Instead you can tell legitimate research went into the book. The history is brief and not all-encompassing but it is broad enough to give readers an idea of beer's history. Beer for All Seasons then turns to discussing the purpose of beer and how beer has been consumed through history as a basis for the book's thesis that beer should be a seasonal beverage. It ties historical seasonal drinking against the modern desires for different flavor profiles across the seasons (e.g. darker, richer beers in the winter).

The book next turns in a more technical aspect in a slightly jumbled manner. The book first turns to discussing the four well-known brewing ingredients and a survey of the brewing process that could easily fit in the introductory materials in any homebrewing book. Then the book shifts into discussing proper methods to taste beer before shifting back to brewing to discuss the major international brewing trends before shifting back to a survey of common beer styles and then shifting back into discussing how to serve beer in both proper glassware and briefly how to pair with food. All of the information presented is excellent information in a very easily digestible manner except the jumbled feel of the section. This seems like information that could have been placed at the back of the book to maintain the smooth flow of discussion about the seasons of beer. It also seems like the section should have discussed all of the brewing pieces and then moved into tasting the beer. The flip flop between subjects doesn't make sense.

Beer for All Seasons then turns to its stated purpose, which is a discussion of beers and beer events in each season. Each season gets a discussion of some styles commonly associated with the season along with a long list of beer events and how to pair beers with the season's holidays and popular foods. Some seasons are brief (like spring) while others are well-explored (like summer). There are some interesting tidbits along the way, such as the discussion of historical English winter ale drinks like Flip and Bishop. The book concludes with an extended list of beer events on a monthly basis. Spring gets slighted as a season with bock being its only thorough beer discussion although spring has a historical attachment to brewing beyond drinking doppelbock and maibock. That's my one real gripe with the content.

Overall, it's a great introduction to the concept and drinking of beer by the seasons. It's succinct with useful information, especially for somebody trying to get their feet tongues wet with beer travels. I would recommend this book for anybody trying to get to know more about beer although if you've subscribed to a beer mag or two for any length of time then most of the information in this book may not be new to you. The book recommends a good number of seasonal beers and like any beer guide it has a limited shelf life because many of those beers will not be with us in a decade or two. Many of the beer events have more staying power, as some have been around for decades or even hundreds of years. Collectively, even where particular events or beers have gone by the wayside the book will still have good value because the information about the books and why certain beers were selected for discussion in this book will continue to be useful for future readers. So its shelf life may not be eternal but it will persist longer than many other beer guides out there.

October 18, 2014

Spontaneous Fermentation Project Part 13 -- Week 38 (and on...)

Over the past few weeks what I have dubbed zombie jellyfish have continued to get bubbly but nothing particularly interesting is going on with the beer. I decided to play around with the beer a little and try to figure out what's going on. I'm really trying to drink down my supply of homebrew so I haven't brewed since mid-July and that is making me sad. So working on this beer is a nice project to keep the brewing itch subdued. I decided to try pulling a yeast culture out of the fermentor and try to put together sort of a side beer I can play with and taste without ruining the big batch.

My process was simple. A basic starter of DME cut with table sugar for a 1.044 gravity will form a breeding ground for whatever I got out of the fermentor. I added approximately 0.15 oz. of Belma hops to help fight off some of the bacteria and see if I could produce a mixed culture suited for brewing versus the base beer which was gently hopped. I used a straightened out paper clip as an inoculation loop. My hypothesis was that I would gently break off a small piece of one of the zombie jellyfish and transfer it to the starter wort. Surprisingly, the jellyfish attacked the paper clip.

No, actually I was surprised because the damn things are solid. I tried to pull off a piece but the whole thing lifted up and then slid off the paper clip. I was expecting more of a gelatinous texture. I wish I could have taken some pictures but my hands were full. I tried to fish out a smaller clump but I couldn't reach any. So I am working on the assumption that I scrapped some cells off the clumps I touched. I then inserted the end of the paperclip in the starter wort and swirled it around.

After two days there was visible signs of fermentation, including CO2 output and the aroma of fermenting beer. No krausen but definitely something fermenting in there.The foam was white and reminiscent of soap bubbles. The spontaneous beer went through a similar stage without ever producing the typical creamy krausen of a cultured fermentation so perhaps this is just normal for wild yeast where there is a lot of CO2 but not quite the volume of top fermenting yeast necessary to produce it. In addition to the foam on top there was also a layer of trub building up. No layer of yeast but it was unmistakably trub as the liquid began to clear up as fermentation went on.

The aroma was bready, spicy and woody. The best I can describe it is like a blend of saaz hops and yeast fermentation. Really unusual but not unpleasant. I actually liked it.

By day four most of the activity had died down and the liquid had dropped fairly clear. Then these white chains began to form in the beer. You can kind of see them in this second picture if you look past the small bits clinging to the interior of the flask.  I marked one with a red arrow but you can kind of see that there were quite a few.

At first I thought it was the start of another yeast fermentation because saccharomyces can sometimes develop that wispy appearance on the surface before krausen starts to form but they didn't seem to expand beyond roughly half an inch in length. They were just multiplying and then floated on top. Not really sure what that is.

I cold crashed the starter in my fridge for a couple days to drop everything out and try to get an idea of the quantity of yeast in there. Not a visibly large layer of yeast. I tested the gravity and tasted it.
According to my refractometer, the gravity went up. That didn't make a lot of sense. However, it was very sweet, with a little peppery spice. So at a minimum the gravity is still very high.

I left this to sit while I left town for GABF and checked on it a couple weeks after that. Gravity still shows up some 0.2 gravity points above the starting gravity. (I feel like I misread the OG reading...) It is sweet but less sweet than before. The flavor is all banana like a weizen strain gone nuts. Checked gravity a few days later and no change. The starter has dropped clear so I'm not sure there is even any more activity. My thought is that the primary yeast that I captured in coolshipping this beer are just terrible malt sugar fermenters and I'll have to wait for brett or whatever to show up in force and dry this beer out. I'm going to dump this starter. I will just watch the main batch for activity.

While I was at it, I checked in on the full batch on 10/14/14 and the gravity is 1.010. It is still somewhat sweet but it is starting to get some funky flavors going on. So I still have hope that this is going somewhere interesting. I'm surprised there is zero perceptible acidity to the beer after ten months. I guess I picked a bad time to try to try to pick up bacteria out of the air but I am going to let this beer keep going and see what happens.

October 7, 2014

GABF Recap

I just got back Monday evening from six days in Denver for GABF and as always in Denver I had a blast. I got to try an enormous amount of beers and out of all the beers I tried I only had one beer that was bad and a small handful that I didn't care for. I went to a couple events and several other breweries and bars and had a great time. We avoided a lot of the places we expected to be swamped and I'm glad we did. We were able to enjoy an onslaught of delicious beers that way. Before discussing the places and beers I want to thank Jared and Sam, our gracious hosts from Tiny Ass Brewery, and everybody who worked and volunteered to make GABF a great event. I'll highlight the places we went and, to the extent that I remember them, some of the great beers we came across.

First I'll start off with the bars:

Hops and Pie

Hops and Pie again rewarded me with delicious pizza and beer. Tuesday night they featured a Crooked Stave tap takeover that featured all sorts of delicious beers from Crooked Stave and other breweries they distribute in Colorado. Many good beers were sampled but the favorite of the bunch was Crooked Stave Nightmare on Brett, an oak aged baltic porter with brett. Good stuff.

Lucky Pie

More delicious pizza here but the best item on the food menu is the fried cheese curds. Holy crap they are delicious. Had an interesting cask version of Left Hand's Chainsaw Ale (ESB) with cedar and cinnamon. Good stuff.


Small tap list but a great selection going on. I can always count on Freshcraft to tempt me with way too many beers. You know you're in for trouble with Avery Rumpkin on tap and following it with a 2009 keg of Alaskan Baltic Porter. The 2009 Baltic Porter aged really nicely with big notes of smooth roast and dark chocolate.

World of Beer

I am not a big fan of the local World of Beer location. There is a stage upstairs that directs all the sound down right in front of the bar which makes it hard to order beer, let alone have a conversation. However, they do bring in some good beers with some fun events so I try to pick times where the band isn't there. The lower downtown Denver location is nice and on Thursday they had an Upslope tap takeover. In Dallas we only get Upslope's most basic offerings--which are good--but at the tap takeover they had thirty different beers from Upslope along with a few other fun options like Oskar Blues Ten Fiddy with pumpkin spices. There was a nice Upslope blackberry Belgian pale ale and a wine barrel saison (that they claimed was sour but wasn't) that was pretty good, but the top pick was a plum cardamom rye saison that did an excellent job of balancing the plum and cardamom so you could tell each was present but neither overwhelmed the rye or yeast character.

Now on to some breweries/brewpubs:

4 Noses Brewing

This small Broomfield brewery focuses on making standard-style beers very well. Sure, there are the obligatory imperial stouts and IPAs (which are good) but their core lineup includes more simplified lager and ale styles. Their lagers are particularly solid and there are a few lagers out of the normal German and Czech styles. For as much as I am a fan of sours and saisons and all sorts of crazy beers I am also a fan of a really well constructed beer in the more traditional styles.

Wild Woods Brewery

Wildwoods is a laid back brewery in Boulder with a small core lineup and an interesting mix of seasonals and one offs. Their beers are inspired by the outdoors and each beer is constructed to acknowledge Colorado's flora and outdoorsy attitude. There are no safe bets on the menu. No IPAs with an avalanche of popular hops or flabby blond ales to appeal to the Coors drinkers. At the same time, Wild Woods is careful in its use of interesting ingredients to create well-integrated flavor profiles. Favorites here were the S'mores Stout with cocoa nibs and some sort of dark candy treatment and the Ponderosa Porter, a rye porter aged on oak and vanilla beans.

Baere Brewing Co.

Baere Brewing is a small brewery in Denver that focuses on Colorado ingredients introduced through a wide range of beers. We only stopped in for the berliner weisse, which is quite good. They offer several house-made syrups but we tried it plain. The board listed the berliner weisse as having brett and while there is a little funk to it there is no big brett character (nor should there be). The acidity was bright and citrusy. I'm not a big fan of berliner weisse as a style but this is a really good example of the style. I wish I had checked out some other beers from these guys.

The Post Brewing Co.

Post is a brewpub in Lafayette that serves up chicken with a southern feel with an interesting mix of simple but very well constructed beers that pair nicely with their fried chicken. Let's get one thing straight: this place knows how to cook fried chicken. We have some solid fried chicken in Dallas and Post blows them away. They aren't doing too bad with their beers, either. Howdy, their American pilsner, took silver in the American-style pilsner at GABF. It is flawlessly smooth but keeping things interesting with some great malt flavors.

Horse and Dragon Brewing Co.

Horse and Dragon is practically in Funkwerks' backyard in Fort Collins, tucked away on the back side of the industrial park from Funkwerks. It's a fun little place with an interesting mix of German styles and classic American craft styles. It's owned by a husband and wife team and they are genuinely concerned about making sure people have a good experience and a good beer. The stout is chocolaty and complex and the Sad Panda coffee version adds further complexity and gentle coffee flavors. I also really enjoyed the Keller Kolsch which had a really pleasant hop presence that made it an interesting take on the style.

Fort Collins Brewery

Fort Collins Brewery continues to earn its spot as one of my favorite Colorado breweries. The food, service and beer is all still excellent. If there is a better brewery in the country making smoked beers I have no idea who it is. This trip FCB offered an interesting smoked IPA with grain smoked over fruitwood (which I wrongly picked up as oak) with fruity hops to create a smoky but fruity beer rather than the earthy/piney/herbal flavor profile of other smoked IPAs I have tried. There was also a smoked marzen which had that classic rauchmalz flavor paired up with caramely malt. The pumpkin stout featured nicely balanced spices and Trend, the sour black IPA, was really interesting. The sour black IPA was moderately sour and gently bitter with dry hopping to bring back freshness in the hop flavor. Not a style I expected to see soured but it really worked well. If I had to guess I would say they toned down the bittering addition to encourage and then balance the sourness.


How much more can I gush on Funkwerks than I have in the past? I'm going to try. Several new (for me) beers were available which meant I was prepared to get my drink on. Motueka is a delicious single hopped saison with Motueka hops with a delicious citrus and passionfruit flavor. Nelson Sauvin always wins me over with the big melon and white wine flavors. Dahlia is an excellent dark Belgian ale with rich chocolate and raisin flavor. Raspberry Provincial, which won a medal at GABF, is a delicious berliner weisse with raspberries. The oud bruin is deliciously sour with big cherry and chocolate notes. My favorite was Remi's Rye, Funkwerks' pro-am beer with a big hit of rye. It's definitely on the malty side of saison with an unavoidable rye punch and citrusy yeast esters.

Ok, I will say some negative things. I am sad that Casper, the lighter saison, no longer seems to be a part of the production line. I am unsure whether White has been moved out of the production line but it also was missing from the taproom in both draft and bottle. They had Tropic King on nitro, which I ordered because my wife likes the beer and often likes nitro (neither of which am I a huge fan) and I had to say the nitro pour really ruins the beer. All the flavor is muted and it turns into a pretty boring beer. So definitely not my thing but it was worth giving a try.

River North Brewery

River North was my first stop in Denver on Tuesday where they were offering a variety of barrel aged versions of their saison. My first experience with River North was a couple years ago with Unified Theory, their barrel aged imperial white. I was hooked right away so I was stoked to try these saisons. The base saison, J. Marie, is a straightforward saison with two grains (I am guessing pilsner malt and wheat malt), one hop and saison yeast. It's a little mild on the yeast flavor for my tastes but an excellent beer for barrel aging where it can let the barrel character manipulate it without competing with too much yeast character.

J. Marie was served along side four barrel variants: whiskey; barrel & brett; white wine; and tequila. The white wine barrel version seemed to be the least favorite. It was a little too heavy on the chardonnay and the beer was lost underneath the wine and oak. The whiskey barrel version was everybody's favorite except me. It was interesting with sweet vanilla undertones but I like my saisons on the drier side so I found other beers to love. The barrel & brett version was dry and oaky with a healthy amount of funk. The wood and funk was supported by a grainy backbone that let all the complexity shine through. My favorite (and my wife's least favorite) was the tequila barrel aged version. The tequila gave the saison a drier feel and the citrusy tequila added a nice fruity element that really woke the saison up and made a very good beer excellent. The oak was more subtle in this version and although I thought the tequila was well balanced my wife and others found it too heavy on the tequila. Tequila-aged saison is definitely on my to-do list.

Another delicious beer we sampled was Barrel Blonde, a barrel aged blonde. At first I thought the idea was a wasteful way to use a barrel but it is actually a very nice beer. The base beer is malty but simple enough to let the nuances of the oak come through in a way heavier or more complex beers tend to overwhelm. Woody vanilla notes with hints of fruit made it a pleasant and interesting beer.

And last the events:

Beers Made by Walking

Outside of GABF our beer-saturated group knocked out Beers Made by Walking at Wynkoop, which was a charity event that challenged its brewers to brew beers inspired by ingredients in the brewery's native habitat. The event must have undersold because the crowd seemed light but that was a bonus for those of us who were smart enough to attend because we were able to sample as much beer as we liked. The beers included a number of unusual ingredients, many of which I had never tasted before like paw paw fruit, horehound, stinging nettle and wild carrot seed. For the sake of space and memory I'll just mention the beers that were particularly interesting:

  • Bonfire Brewing Bushwaker blonde with juniper and sagebrush. Deliciously herbal beer which, like River North's Barrel Blonde, used a simple base to let the interesting ingredients shine through. The juniper was restrained to allow the sage to intermix. 
  • Boulder Beer Co. Spikeberry Saison with dried elderberry, yarrow, prickly pear syrup and hops grown on site. An interestingly complex beer with floral, fruit and herbal character well-mixed to create a distinct saison that could easily pass as a tea-infused saison with a very complex tea blend. 
  • Breckenridge Brewery High Mountain Harvest double IPA with raspberries. What's interesting about this beer is that all the bitterness disappeared. There was an unmistakable herbal hop character to it but the bitterness disappeared. I suspect the acidity from the raspberries was covering up the bitterness but it's unusual to lose so much IBU to fruit. Even the brewers were mystified by what they had created. 
  • Copper Kettle Brewing Horehound Chocolate Stout with Hershey's syrup and horehound. Ok, I said horehound a lot while I was drinking this beer. Horehound tastes like a very anise-forward root beer, which is a very medicinal kind of flavor. In the stout it came across like licorice and mint, which was very interesting. 
  • Fonta Flora Brewery Salted Sunflower Saison. I actually didn't like this beer but I thought it was interesting. The sunflower seed flavor came through very distinctly, which wasn't too bad. The problem with the beer is that the salt was noticeable in the flavor and gave the beer a heavy mouthfeel. I think the sunflower seeds would be interesting in a beer where a nutty flavor would be more in line like a brown ale or amber ale.
  • Former Future Brewing Golden Feather Batch II brewed with peaches and lavender and aged in a sherry cask. The fruit and flower notes survived the aging very nicely and the sherry cask flavors were also prevalent. The combination of flavors produced a beer with gentle light stonefruit flavors, which is unusual in brewing where dark stonefruit is a more common flavor profile.
  • Fremont Brewing Imperial IPA with spruce tips and elderflowers. Spruce and elderflower is an interesting mix of herbal, floral and woody character. It was surprising to find these flavors well integrated into a beer that could easily overwhelm the elderflower or be overwhelmed by spruce. Fremont did an excellent job of blending hop flavor with both the spruce and elderflower.
  • Horse & Dragon Perambulation amber ale with juniper and cedar. This beer had a unique profile. The malty amber ale brought out the expected herbal juniper flavors but the fruity flavors of cedar came out more than the woody notes I often find in cedar beers.
  • Pateros Creek Brewing Hike to the Falls milk stout with juniper and sage. Another beer with the juniper and sage combination but unusually placed in a milk stout. The herbal character worked well with the chocolate and roast notes of the milk stout. I was surprised by how much I liked it.
  • Scratch Brewing Wild Carrot Seed amber ale with wild carrot seed roots and seed. I didn't know what wild carrot was (it's also called Queen Anne's Lace). The seed is actually a small fruit and it tastes like a very peppery carrot. That flavor came through in the beer and surprisingly the carrot flavor did not seem as unusual as expected. 
  • Wild Woods Brewery Roasted Root amber ale with chicory and burdock. Neither ingredient are popular brewing or culinary ingredients although you can find some coffee/chicory blends and a few chicory beers out there. Chicory has a coffee-like flavor but it is more earthy and less chocolate. Burdock, on the other hand, has a earthy root beer flavor when roasted. The combination of the two in this amber ale produced a beer with roasty, earthy and herbal flavors that was really delicious. 

Great American Beer Festival

We only attended the member's only Saturday session where we saw the award stickers go up on the beer lists. We had a plan to tackle New England and midwest beers because we have very little exposure to those but somehow we ended up spending a lot of time in the west coast regions, which was fine because we were able to find many of our favorite beers from the west coast. Overall GABF was very smoothly run and we were able to try almost everything we wanted due to the short lines. Often we walked right up and tried beers, even at breweries with significant hype.  The worst part was the line getting in. It took us about an hour from the time we parked to get in and we got there about half an hour before the doors opened. Fortunately we were able to get beer so quickly that it made up for the line. One hidden gem seemed to be the pro-am booth, where there were several excellent beers but it wasn't very easy to see where the beers came from so I had a couple of my favorite beers over there and sadly no idea who to thank for them. At any rate, here is the list of beers we tried:

  • Pro-am (unknown): sour beer with cherries; double IPA aged in tequila barrels
  • 10 Barrel Brewing P2P Stout
  • Central Waters Rye Barrel Chocolate Porter; Sixteen
  • Jack's Abby Oktoberfest; Fire in the Ham
  • Troegs Troegenator
  • Two Goats blonde doppelbock; bourbon barrel aged oatmeal stout
  • Karl Strauss Red Trolley
  • DC Brau The Citizen; Penn Quarter Porter
  • New Helvetia Thurston
  • New Holland Blue Sunday
  • Cigar City Blue Sound
  • Atwater Brewing Blueberry Cobbler Stout; Vanilla Java Stout
  • Horny Goat Oktoberfest
  • Three Floyds Zombie Dust
  • Upland Campside
  • Nebraska Brewing Co. Apricot au poivre saison
  • Allagash Coolship Resurgam
  • Saranac Pale Ale
  • Kamala Bitterama; Smoked Austoner
  • Base Camp Rye Pilsner
  • The Commons Flemish Kiss; Myrtle
  • AleSmith 2014 Old Ale
  • 21st Amendment Hell or High Watermelon Wheat; Monk's Blood
  • Bottle Logic Lagerithm; rice lager
  • Logsdon Oak Aged Bretta; Tripel
  • Heretic Tafelbully; Gramarye
  • Lost Abbey Framboise de Amorosa
  • Rare Barrel Egregious
  • Societe Brewing The Harlot; The Butcher
  • Firestone Walker 17; Agrestic
  • New Belgium Leopold's Love; La Terroir
  • Deschutes Planet Rouge; Fresk Hoptoberfest; Dinkel Doppel Bock
  • St. Arnold's Pumpkinator; Bishop's Barrel 4; Bishop's Barrel 2 with brett
  • Real Ale Imperium
  • Noble Ale Works Naughty Sauce
  • Karbach Hellfighter 007
  • Lakewood Rock Ryder
  • New Glarus IPA
  • Breakside Passionfruit Sour; IPA
  • Bend Brewing Co. Salmonberry Sour
We made good use of our time. My favorites were St. Arnold's Bishop's Barrel 2 with brett, Deschutes Planet Rouge, Rare Barrel Egregious, The Commons Flemish Kiss, Heretic Tafelbully, Logsdon Tripel, Central Waters 16, Central Waters Rye Barrel Chocolate Porter and the mystery tequila barrel double IPA. The Rye Barrel Chocolate Porter was the winner out of all of them but many good beers were had.