Current Guest Draughts
March 4th, 2010
Ramstein Blonde, Woodchuck Amber Cider, Lindeman’s Framboise, Victory Yakima Twilight
Brooklyn Black Chocolate Stout, Rogue Mocha Porter, Samuel Adams Noble Pils, Samuel Adams Imperial White
Current Gaslight Draughts
March 4th, 2010
Governator, Slalom Ale, 11 Piper, 1920’s Lager, Satan Claws, B.A. Massive, Oatmeal Stout.
Cask Conditioned Buccaneer Bitter
BrewDay with Draught Board 15 Members
March 4th, 2010
I’m sorry this has not been updated before now. It has been really crazy here. On Saturday February 20, 2010 I brewed the Eliminator. Our award winning Honey Double Mai Bock. This year I added a little twist. Draught Board 15 member were invited to help make this beer. 5 of them joined me. Dan, Vince, Liam, Gevon (G) & Doug. We started in morning with bagels & coffee and then got brewing. They helped with the mash and the boil. I had to climbing to the fermentor to scrub it since amazingly enough there were no volunteers for that. G, Vince & I took pictures and some videos. Here are some of them. The rest should be up on our pictures page and YouTube soon. We have done this before but not for a long time. We are going to try and set up 2 or 3 of these a year from now. I will be posting it have when we have some date and hopefully Vince will put it on the DB15 website.
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- Doug
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- Vince
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- Dan
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- Liam
We don’t seem to have a picture of G. He’s link a Ninja.
January 13th, 2010
It has been very busy here with the year ending. Holiday parties & Holiday beers!!! We have also done some upgrades here at the Brewpub. We have added 4 more beer lines!!!!!! These will be used mostly for guest beers but we will also be using them to expand our house draught offerings. When a beer starts to get low, we can put it in a keg and put it on one of these extra lines. That will allow us to clean & sanitize that serving tank and then put another beer into that tank. This is looking to be a great year for beer!!! We have some excellent cask ales coming up. Check out the events page for dates of upcoming casks.
October 29th, 2009
What a week!!!! This past weekend the pump on the boiler was having trouble. Finally got it fix so yesterday I cleaned & sanitized 2 of the serving tanks. Filled 2 casks of Warrior E.S.B. dry hopping 1 with Cascade and the other with East Kent Goldings. I also filled 1 cask with Prince of Darkness (our dark mild) dry hopping it with East Kent Goldings. I then filtered the Warrior and the P.O.D. into the serving tanks I mentioned. The P.O.D. is carbonating today and should be on tonight or Friday. Just in time for Halloween!!! The Warrior will be on as soon as I get an open line. That should be very soon since The Belgo Pale and the Oktoberfest are flying.
Also, be on the look out. The Victorian Christmas Dinner menu will be available VERY soon. The date is December 9th and you should get your tickets soon. We have already sold half of them!!!
October 22nd, 2009
Today seems to be a good beer day. The Dog River Organic Pumpkin Ale was filtered, carbonated and put on. Not bad for a pumpkin beer. I don’t usually like this style but I am pretty happy with the way this turned. I also put on the Pinhead Pilsner. Right know we have 9 house beers on tap. 8 on draught and one on cask. I also put on Schneider’s Wiesen Edel Weisse. This is a very tasty beer and I don’t expect that it will last very long.
October 10th, 2009
Today I wet-hopped the E.S.B. with 10 pounds of Warrior. They smelled great!!!! They were also huge. Some of the cone were as big as my thumb and very sticky with luplin (the yellow resin that contains the alpha & beta acids and the oils of the hops). I can’t wait for this beer to be on tap. It should be up in 2 to 3 weeks and it will be about 7% ABV. That is a little bit higher than last years batch.
Today I also brewed the Dog River Organic Pumpkin Ale. That is a big pain in the butt to make. The mash was very thick & sticky with 95# of organic pumpkin pulp. I cut back slightly on the cloves reducing it from 3oz to 2oz. It also has 1 pound each of cinnamon & nutmeg. I will be adding vanilla beans to the serving tank. I smelled & tasted really good going into the fermentor with a starting gravity of 1.058.
The Fall & Beer
October 8th, 2009
We have received our wet Warrior hops. I brewed the E.S.B. on 10/3 and primary is just about done. I will be adding the 10lbs of un-kilned Warrior hops to the E.S.B. on Saturday. This beer should be ready to tap in about 2 weeks. I will also be filling a couple of firkin for our beer engine. We have also gotten the Organic Pumpkins from Dog River Farm in Vermont. We roasted them today. Our Organic malt & hops came in yesterday. I will be brewing this on Saturday. Tony has the pumpkin seeds and he is baking them. They should be available at the bar soon and for a very limited time.
Our Brewery Setup
July 7th, 2009
We use a 10 HL brewhouse from Pub Brewing, a now defunct equipment manufacturer that was based in New Jersey and California. One of the founders of that company was Doctor Micheal Lewis, Professor Emeritus of Brewing Science at the University of California - Davis. He was my professor when I attended the Master Brewers Program at UC Davis in 1997. Our Brewhouse is steam fired, copper clad, stainless steel and 2 vessel. We have a Kettle and a combi-tank. The Combi-tank has the hot liquor tank on the bottom and the Mash tun on the top. The mash tun is not heated but it is insulated and the hot liquor tank help maintain temperature threw the mashing process. Our kettle also doubles as our whirlpool. We also on occasion use the mash tun as a hopback for beers like our Hopfest, an American Pale Ale that is hopped exclusively with Amarillo Hops. We do not have space for a mill so buy all of our malt preground. All of the hops we use are in pellet form except for the ones we use in the hopback and the ones we add to our firkins for cask conditioned ales. Those are whole flower hops. We have 6 individually temperature controlled, cone bottomed, Uni-tank fermentors. These are all stainless steel, insulated and glycol jacketed. In our serving tank room we have 8 single walled, dish bottomed brite beer tanks. These each have their own pressure regulators but they are all stored at the same temperature.