Author Archives: david

Rye pale ale in the fermentor. First one I ever had was at the Alchemist, in Vermont. Got me convinced I could brew good beer from the grains instead of the extract. Thanks John!

Hey, Happy ACBW! Come by the Filling Station tonight and try our three new beers (or one or two…) to help us celebrate! On track 11 is the San Francisco IPA, our third IPA. Track 12 heads to Munchen for … Continue reading →

We are on the last half barrel of Dover. After being an ESB regular for a week or so I am amazed at how the Belgian caramel malt and the Czech Saaz finishing hops come through on this one. If … Continue reading →

Lots of malt in the house! Mostly barley, but some rye and wheat in there also. I will keep you posted…

Getting ready to rack off the porter and the IPA so the farmhouse and Marzen can come on tap. Possibly the thirteenth as well-who wouldn’t want a third IPA on tap?

Just spent a few hours baking pizzas during the TC cash mob event. Lots of fun, but my psychobrew system is calling my name for the rest of the week. I will be sure to post pics when I break … Continue reading →

Track ten to Kansas City is boarding this afternoon. An easy drinking pale ale, brewed with UK and US malts and hops, and flaked maize (you call it corn…). Can you say warm weather beer? Crisp, dry, fizzy… Mmm!

We will be closed Easter Sunday.

We are planning on Tuesday at four o’clock. See you there?