My Favorite Day of the Week

That day being Sunday, that is! Come over and play with us! Just a short post for this weekend. And lordy what a quick weekend it’s been. And my head hurts… hangover… oww… ugh… burp.

We are brewing a new IPA today. Most of the reason is because we kinda lost the recipe to the first one we brewed. So this one is its own monster. It should be very full with a heavier mouthfeel. It will be a slightly darker amber appearance; maybe almost a dark brick color, and will have a well-rounded, malty first impression before the hops take over in a flurry of floral, fruity ass-kicking goodness!

I’m excited to see how it turns out, and a little anxious. New recipes are always a little scary after all, but I think it’ll be delectable. And shoot, it’ll be beer right?…

So come on over; call us or send us an email if you need directions.


what sayest thou your majesty?

Anheuser Bush's take on an American classic


Last weekend I was spending some well deserved time lying on the couch watching TV and I saw a commercial for the new Budweiser American Ale. I quickly found myself sitting upright and leaning in towards the screen so as not to miss a word. How could this be? I mean, we all know Budweiser has dabbled in craft brews for fear of losing market share. But they have never come outright and done something so bold as to launch an all out national campaign for an ale. Could it be that the old American Bud was too scared and unsure of itself? Or could it be the new cultured and understanding, worldly Bud headed up by InBev knows and understands what the people want?

Either way a Google search turned this up:

“The king of beers joins the peasants in the craft brew section. Budweiser American Ale ($7/6-pack) is a new American-Style ale with rich amber color and big flavor. It’s what microbrew ale would taste like if they had the billion dollar R&D department of Anheuser-Busch. Available now nationwide on draught, you’ll be able to buy it in bottles on the 29th. “ –

So how does it really taste? I haven’t tried it yet but Marc had one last night at TacMac and he said: “I mean…it’s…alright”.

We shall see.

2008: A BeerLab Odyssey


I realized after the past few posts that I keep bringing up this new, grand “BeerLab” we have going on without proving that there actually is one. You all think I’m a liar don’t you? Well, I am. There isn’t one. No seriously, there is. It’s just still under construction so it looks like crap. But you just wait. It will be shiny and beautiful, boast of rich mahogany, and be covered with a mural of craft beer posters for inspiration.








 Basically, our goal with the new space is to keep EVERYTHING in one area. We’ve got a new a sink (and by new I mean old with a new faucet), new shelving, and plenty of room. The BeerLab has already proven incredible in preventing back-breaking-up-and-down-the-stairs-with-heavy-objects-risking-falling-down-and-killing-ourselves tasks, and making everything more efficient and time-saving.

New Brew from who? The Brewdudes crew that’s who! Phew, when I thought those few were through I was blue, but whoo hoo! they are cool like morning dew!


Words cannot describe how excited I was and AM to get back to brewing! I’ve missed it a ridiculous amount, and it hasn’t even been THAT long. The caressing scent of warm mash, StarSan dripping off everything, alpha acids tickling my very soul! My nostalgia just kicks in and I become all teary-eyed. Listen to me! I sound like a school girl again! A school girl that wants to make sweet sweet beer… So yeah, yesterday was a gorgeous Georgia day, and one definitely fantastic for brewing. 

We decided to brew our wildly popular BelgianWit: Six Wheat Under. This brew is a hazy Belgian wheat beer quite golden in color, yet crisp, light, and soft on the palette. It has scents of banana and clove, and finishes with a lovely, acidic orange tone. It is slightly more carbonated than other brews, but that’s in part what makes it so crisp and refreshing.

It was the second batch we ever brewed of this beer that turned out best. Jamie and I brewed it back in April and entered it into an Alpharetta brewing contest along with several other brews. We received the best comments and feedback on that particular brew, and we love it ourselves.

Using our brand new BeerLab, we set about getting accustomed to brewing on the side of the house and using the garage. I can honestly say it was Ausgescheichnet! Wunderbar! and whatever other German exclamatory I can attempt to spell. Seriously though, it makes brewing, moving, cleaning, etc. all the easier and I love it.

using an ice bath to cool the wort

Overall, we managed and gauged our temps, gravity readings, and levels very well. I think we’ll have outstanding results and can’t wait to see how it unfolds. Unfortunately, we are still having to use carboys for fermenting but hopefully these are the final weeks we’ll have to do that FOREVER! (you’ll find out what I’m talking about in an upcoming post) Carboys suck so bad… 

It’s still a little warm in Georgia for optimal fermentation temps, so we have the AC cranking right next to our babies. If we can keep it around 68-69 we’ll have good results and not have to worry about the problems we were having earlier in the summer.

Remember, we are still brainstorming over a brewery name (at least one a tad bit more functional than 592 or Brewdudes). If you have any ideas, toss a few thisaway and let us know what you think!

Happy brews!