Beer Never Dies

That's right folks. You probably all thought that we had just given up on beer making since I haven't talked about it for so long. That couldn't be further from the truth. We've pretty much had a steady stream of some damn fine bubbly coming out of this house. Maybe, there was a a bit of a dry streak for much of summer, but we are back in FULL force as of August.

Debuting this late summer is a seasonal beer that will no doubt be a tradition for Stadtman and I. A blackberry wheat. This is a new recipe and all sign indicate that it will fantastic when we try it in about three weeks. The other beer in the works right now is a blackberry lambic (similar to a framboise we are told). Don't get too excited about this one though, at least not yet. This late bloomer gets to sit in the fermenter (bucket) for a year before we even get around to bottling. Get back to me in 18 months and maybe I'll have an update on this one.

Let's see what happened during the brewing of the blackberry wheat (no funny name yet, sorry).

Major advances in brewing technology have been realized since the last report. We now have a more powerful propane burner, and Stadtman wasted no time setting up a low-impact stirring system next to it.

Beer out of a can. Simplicity never tasted so good.

Truth be told, the main reason I created this post was to get this picture out the world. Our good friend Colorado is usually not the touchy feely type, but my bronzed body clearly overwhelmed his better judgment here. You can see the ecstasy in his crazy eyes!

The customary "pitching of the yeast" ceremony.

Good work boys. Cheers for beers.