We started the new year on a high note yesterday, brewing a ten gallon batch of our hefeweizen and a five gallon batch of an experimental chocolate ale!
Last week we had a meeting with our architect. We saw a great presentation and some really innovative ideas. Cannot wait to start work on them.
On the evening of Tuesday November 24th we had our first public tasting. We had 10 unique beers and snacks at our proposed location in Novi. The beer was a hit and the evening was a success. By far the top two favorites were WBSx2, our stout and Taiyo, our Hefeweizen. Thanks to all who came!
In preparation for our first fundraiser, we are brewing a Citra IPA. Kyle has brewed this recipe over 10 times, making tweaks here and there until “perfect”. The grain bill includes 2-row, crystal 60, munich, melanoidin, and CaraPils. Hops are obviously Citra with 6 separate additions of at least an ounce. The yeast is Wyeast 1968 London ESB which helps to accentuate fruity esters which play so well with the tropical Citra hops.