Monday, November 29, 2010


The time has come for another Brew-B-Q throwdown! A holiday/Winter/(Mike's) birthday version if you will. We collaborated with our friends Won and Adam back in September and threw a bbq with a couple of our beers on tap at West Town Recording (that's Mike's spot), and we're doing it again. Won and Adam will once again cook up a storm, and this time we're bringing three kegs with us. Two of which are the result of our 2nd in the Separated at Birth series that should bring a little holiday cheer to your palate, and the third was hopped with our very own Nugget hops grown in Sean and Tim's back yard. Additionally, if our beers aren't enough, there will be a guest tap and a liquor bar. And if that's still not enough, DJ Intel's gonna be on the 1's and 2's with a gift for everyone! But just when you thought it couldn't get any better, there's more performances set up for later in the night–only $15 to enjoy it all! We're all very excited to party with everyone again, and hope those that couldn't make it last time, can make it out Saturday. Good beer. Good food. Good people. Don't be a stranger.


Thursday, November 11, 2010

What's Happening!!

Volume II of our Separated at Birth series was brewed last week. This time around, we started with [more or less] Matt's winning Muddy River recipe from the Northside Brewers Competition at Hamburger Mary's a year ago. Muddy River was a chocolate vanilla stout. They're just now wrapping up in primary, and they taste choco-riffic! However, these beers are unfinished—there's still more to come. Additionally, we'll be pouring them at an upcoming party again collaborating with our friends Adam, Won and Mike, so stay tuned for more on all of this later!

No, we didn't bottle more Malevolence unfortunately, but rather sealed'em with our newly purchased black wax. We've never waxed bottles before, but I imagine after this, we'll be waxing many more in the future. We're big fans.


In other news, our fermentation chamber has finally fell to an acceptable lagering temperature, so our Schwarzbier should be taking shape at this very moment. Yesss!