Name that Brewery (or our brewery anyways)

I think most of you know by now that we hope to one day soon open a full scale production brewery in Kennesaw. But before we can do that we need a name, a real name that is. One that we can put on the door and on the bottles of beer and on the boxes and the caps and…I think you get the picture.

That’s where you come in. We need your help coming up with a name and we decided that we would throw a little contest to get you motivated. Send us your ideas and If we pick your name we will throw a beer party just for you and your friends. So come on, put on your thinking caps and don’t be scared to send us any and all of the creative BREWERY names you can come up with. Who knows, we just might pick yours.

Jamie & Rob

Oh yeah send your ideas here roblysse@gmail.com

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Prohibition?!

Jamie pours out beer

Don’t worry everyone, you’re good to go. Jamie and I were just doing a little tidying up before Wednesday night rolls around and decided to try some of the beer that has been sitting here since the spring. Somehow our Rye Pale Ale wound up kinda funky, probably had to do with the kegerator being unplugged to conserve energy. I had to close my eyes as Jamie poured out about 15 gallons of beer. Have no fear though, the brew lab is back up and running, ready to produce some high quality beers.  We do have about 7 gallons of stellar Wit bier that was hanging out in cold storage.

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updates from the front line

Looks like it’s been a while since I posted anything… Blerg. Sorry! I guess the weather, short days, economy, and my receding hairline have really put a damper on the mood.

In discussion the past couple of weeks, we have figured out that brewing every other week is perfect for us and the tastings. The “in-between” weeks will be used for experimental brews when possible and catching up on LOST. (you think I’m joking…)

Anyway, I’m using this week to brew a different Pale recipe I’ve worked on a couple of days. It’s actually a Rye Pale that should be light and crisp with a subtle hop spice and plenty of aroma. If all goes according to plan, it may be a very good spring recipe that everyone of all beer tastes should enjoy. 

There’s no tasting this week but the following week will be good to go and we’ll be brewing the Belgian-style Wit! I promise I’ll try to post more (with pictures) and follow up on results for the Rye brew.

Until then enjoy these pictures of Rob and I doing some cleaning…

rob-and-steve-clean-fridge

steve-keg-clean

I’m pretty sure something… yep, something just froze and fell off

I go down to Florida for a couple of days and this is what I get when I come back. Good googalamoogalie it’s cold! Which gives me a great idea for the holiday season…brewing up a lovely, smooth, and subtly warming seasostoutnal oatmeal stout. We have not brewed this particular beer since last year and are looking foward to brewing it tomorrow night and having it ready for any pending Christmas/New Years parties.

We have a couple of goals we would love to accomplish in this beer; Give a heavier and creamy mouthfeel, a rounded roasted barley character, and a very smooth and lingering finish surrounded by sublte coffee aromas. We’ll age 4-5 weeks  and lightly carbonate, keeping close to the British Ale tradition of lower carbonation. This will accentuate the desired flavors in the beer rather than be masked by a spritzy fizz.

Enough of my rambling about a beer that won’t be ready for a month. We have beer to drink now! Beer tastings are every Wednesday as we brew, and I will brag that last Wednesday was incredible thanks to our friends. Come out and join us because a good beer is better with friends and tales never lose in the telling!