I know, I’m surprised about it too!

On July 17th, we brewed the largest batch that we’ve ever attempted … 24 gallons of a session IPA. And here are a few images from our experience.


Mash Tun First Runnings


And that’s about it for now. We need to blow a few more kegs to make room for transferring off the yeast in a few weeks. And then we are moving onto a double brew day (imp.stout & barleywine).

Doing absolutely horrible with updating the site … but that’s because we’ve been killing it!

Stuff that happened this month? We (the brewery + Esteban) won the Easter Keg hunt for a second year in a row. One of our brewers now has to use double digits to describe the number of plates that he has hung up at the downtown Flying Saucer (congrats H). And probably most importantly, we brewed up another lager that is currently fermenting like a boss. This one will be absolutely stunning for when the weather warms up! Don’t want to give too much away, but it might be the first dry-hopped SMaSH Indian Pale Lager that you’ve ever had.

Till next time, enjoy some craft!

The food blog over at nydailynews.com has a nice write-up on  the best beers to pair with Girl Scout cookies, by Nicole Lyn Pesce.

The blog post provides this excerpt from Nicole’s beer pairing guide she coauthored with Gwen Conley — “Beer Pairing: The Essential Guide from the Pairing Pros.”

  • THIN MINTS: These popular mint-flavored cookies dipped in chocolate beg for a coffee- or chocolate-infused stout or porter such as the Chocolate Oak Aged Yeti Imperial Stout from Great Divide Brewing Co. “It’s like a Peppermint Patty in your mouth,” says Herz.
  • RAH-RAH RAISINS: These hearty oatmeal cookies stuffed with raisins and Greek yogurt-flavored chunks want a milky stout with coffee undertones, like the Bittersweet from Left Hand Brewing Co., which Herz says will taste like “an expensive latte” together.
  • DO-SI-DOS: Mimic the flavors a PB&J by noshing this peanut butter sandwich cookie with imperial red beers or caramely winter ales, as well as American amber ales like HopBack Amber Ale from Tröegs Independent Brewing and Belgian-style dubbels like Allagash Brewing Company’s Dubbel.
  • SAMOAS: The caramel and toasted coconut rings drizzled with chocolate call for a Belgian-style quadrupel (like Russian River Brewing Company’s Salvation strong dark ale) or American brown ale like Brooklyn Brewery’s Brown Ale.
  • TAGALONGS: These cookies combine peanut butter and chocolate. “They are super rich, so Belgian-style dubbels or quadruples are perfect,” says Herz. Or try brown ales brewed with coffee or chocolate, like Face Down Brown Ale from Telluride Brewing Co. for a perfect match.
  • TREFOILS: The buttery, rich shortbread cookies compliment most brews’ bready notes. “Malt beers made with malted barley works with the simple, satisfying flavor of the cookie,” says Herz. Most Belgian-style beers celebrate the malt, including Dogfish Head brewery’s Raison D’Etre. Or try the American Pale Ale from Tap It.
  • LEMONADES: These shortbreads topped with tangy lemon icing go well with citrusy American hops, pale ales and IPAs. Go with Pallet Jack IPA from Barley Brown’s Beer to create “summer in your mouth,” says Herz. She adds, “These beers have notes of tangerines, oranges and sometimes lemon and grapefruit, where you’ll find a lot of flavor harmonies with the cookies.”

Here’s to hoping your favorite craft beer bar makes a few flights up of these tasty pairings, or you’ll just have to hunt the cookies down yourselves. Cheers!

I just read blog post on Kendall.edu website, and I think you might find it very interesting. The infographics/article is a really nice look into how to approach beer and food pairings. I wish you many tasty pairings!


Also, I wanted to point out that we just bottled a decent amount of our kegged beers that we’ve been sitting on.

Mexi-Pilsner [yellow] :: Mosaic dry-hopped IPA w/ brett [orange] :: Double IPA w/ brett [red]

Badger us to try them, as we are looking for excuses to drink these delicious beers more often.


Our next planned brewing session is looking like a stout … hopefully it will finish while the weather is still suited for dark brews.

Not going to be long winded in my “tip” post for the week, and will apologize ahead of time for the absences of a tip post next Tuesday. We’ll be in Colorado a little early for GABF, touring and tasting the offerings of Denver and the surrounding areas. If you do see anything from me next week, it’ll likely be our experience in Boulder CO. Might review the places we go and hopefully help future visits be a little more enjoyable.

I’ll leave you with a nice video that demonstrates the different toasts from around the world.