Championship Week

Its that time of year again, when the best of conference match ups collide head to head. This week its been Mike vs. Private IPA, Mike vs. Bombshell Blonde and Mike vs. Miami Weiss- all worthy competitors. They were all hard fought battles but I'm happy to say they all went down like the sweet little unfermented worts that they are and are currently under lock and key in the fermentation room. Look for the Miami Weiss to hit the taps sometime around March 25th-ish, I think this is one of the most interesting beers I've made in a while and will no doubt be a perfect accompaniment to the spring weather ahead.Its a Orange Blossom Honey Wheat with orange zest.If you're wondering about Orange Blossom Honey its described as "juicy" honey, sweet with hints of citrus or as I like to refer to it in technical professional brewer terms, "yummy". This past weekend was highlighted by the tapping of our Belgian Dubbel and Dry Stout, which we are serving on nitrogen through a stout faucet as well as straight CO2, so take your pick which version you like,just promise me you'll try both.

A little beer conditioning up date, kind of like the progress report you got at school, the Tripel Bliss (Belgian Tripel) and Double IPA are really starting to take shape. The Tripel finished at 9% ABV and is really started clean up nice, its very smooth on the pallet considering its warmth. The Double IPA is...how do I say...hoppy, there I said it. It finished out at 8% ABV and is slowly dropping yeast which helps bring those hops a little more forward each and every day.

Well I'm off now to a food show at Fed EX Field, I'm hoping to come across some nice specialty glassware that we can serve our high gravity and half pour Belgians in.

Belgium comes to Hyattsville, The Black Stuff and Bee Stings

I'm happy to announce that we've tapped Golden Opportunity and its pouring quite nicely. It checks in at 6.5%, though unfiltered is clarifying nicely via time and cold temps. Its successor, and soon to be metaphorical big brother the Belgian Dubbel has finished fermenting. At 6.8% its a much richer,fully bodied family member with a toasted malt profile.Its going to need some lagering time rounding out some of its flavors but expect to see it in early March.

The horizon here at the brewery is also showing signs of Irish cheer and warmer spring days to come. In the fermenter this week is an Irish-style dry stout, expect it to be dark with lots of roasted malt goodness and very sessionable. For anyone who has not been around a mash tun with lots of roasted barley in it, its much like a big pot of coffee...yet different. I don't drink coffee, but sipping first runnings from the mash is a similar experience of drinking roasty goodness except I still have $5 in my pocket and I'm not wired on caffeine.

The delivery guy stopped by this week and dropped off a 5 gallon/60 pound pail of Orange Blossom Honey for me. What do I have in store for it you ask? Well I'm going to add it to a beer of course. Some hints, think about Southern Florida,wheat and Crockett & Tubbs.

Thats all for now, more to come soon.