Come try our West Coast Triple, which is inspired by multiple cultures, and is rudely defined in a way that would have you asking for more of it!!! Stop by La Crescenta's premiere craft beer establishment to try our beer, along with another guest home brew, as well as some OTHER awesome beers, and some POOL!

Still don't feel like coming?

More beer for us!

-BB

http://www.facebook.com/pages/The-Crest/121933924557199?sk=wall
3645 Foothill Blvd., La Crescenta, CA 91214
http://www.lacrestbar.com/

6/9/10 was a very very busy day...Not only was 10 gallons of Monogamy Bock bottled, but the labels were printed (word to my mother, for all of the help with labeling), we bottled four gallons of Clown Car Classic Cider (or c4), Hutch's unintentional sour strong ale got transfered to secondary, we got all of the fermenters, buckets, siphons, etc.

So we bottled the final test batch for my friend's wedding beer, and I bought three gallons of unfiltered organic apple juice from Whole Foods and decided to use the yeast cake from the hefe and ferment us some damn cider!!!

Here's the recipe:

3 gallons organic unfiltered apple juice
2 lbs maple syrup
1 mason jar full *750ml* of brown sugar
1 gallon of water
1/2 mason jar of oats
3 sticks of cinnamon

About a year and a half ago, I made a random mead because I felt like doing so, and today I got the urge to bottle it. Its looking good, everything has dropped out of suspension to give way to a classic honey amberish color, with a very floral and *obviously* honeyish aroma.
Also going to bottle some of Dave's wedding beer to see what its like carbonated...just a couple bottles, nothing too crazy.

This is going to be a bad ass brew. Chris had a dream about sitting down at a camp fire with some crazy Norse-men drinking a strong, dark, honeyish, blueberryish, chocolateyish hulk of a beer so we're trying to re-create it. So far we have a 10% base beer that is a Belgian strong dark ale with emphasis on 120L grain which gives it a deep, rich color, along with some chocolate malt, and its all going to be blended with a blueberry maple mead. Thats right, a beer-mead with blueberry mixed into it.

We made a hefe that rang in at 8% ABV and twice as much wheat as last time to make for a chewier beer, better "weizen" notes, and, of course, more booze! This is going to be for our friend Dave's wedding coming up in June. Congrats, dude! We're going to do a bunch of variations with this beer as far as aging it goes. More details on that later.

Pineapple is getting bottled tonight. Here's the label for it!

Heathen Hefe- Turned out a LOT better than I anticipated; from the smelling of things in the fermenter, it didn't have too many phenols that a Hefe might possess, but it was just that sneaky co2 barrier that kept all of the banana clove hiding along with a swath of bright fruit, and a nice jab of hop bitterness. All of it is bottled now. We got a bench capper for christmas which is LEAPS and bounds above a hand capper. Also, honorable mentions to the bottling bucket that my Arch-badass accomplice Chris got for the brewery. Great times!

Going to put this puppy in some bottles today! I took a gravity reading and all is going according to plan. We'll drink a bunch to determine how to sharpen the recipe, and then do it all again! GOTTA LOVE BREWING!!!!!!!!