Brew Batch #81 Jake's Juice

Into the keg with perfect flavor, all it needs is a little chill and gas. FG 1.008+0.002 @75F to give 5.6%. Jake has already hit me up for a growler this weekend though his 2 cases of bottles will take a hit.

Our Tastes-- Bretticent

I have 3 bottles of Wicked Weed pre sell-out stuff and this is one of them. Now, when I got this bottle I was not big on the "British fungus" nor the saison class in general. However, when I poured up Bretticent even my wife clamored at it! It poured a thick white head atop a medium to dark ray of sunshine. Taste at 6.5% was light and smooth with a touch of tart. Made with Riverbend Malthouse barley, wheat and rye and finished with Brettanomyces, this is one of the most phenomenal saisons I've had. Now part of "The High End" with AB-InBev, I'm curious to know whether this intricately made and produced beer will remain the same.

Goat Haus Biergarten

A new watering hole in the greater Montgomery area is the GoatHaus Biergarten. Hours vary but generally speaking thy're open every afternoon after 2m except Tuesdays. I try to lead with the "not-so-goods" and close on the positives. Parking, slim to none, downtown street parking or the ability to walk steep grades is what you'll need. Currently offers only bottles or pre-packaged products, no draft (however at the time of my visit they had just been inspected and hope to be pouring draft by mid September. So you'll be paying $5-7 for a bottled beer poured in a plastic cup. The biergarten itself is one of 3 houses owned by the same guys. This one in particular is fabulous in that it was built in 1889 and much of the original woodworking is still inside. Decor is fine but with only 1 TV you won't be going there to watch many games. A wrought iron spiral staircase outside leads up to a great "sipping" floor that overlooks downtown Montgomery and Alabama River. Plans in place include a wine tasting room, large leveled outer deck, child's play area, bark park and 2bbl nano brewery. My first thought was where are they going to put all of this stuff then I saw the land the have to work with, it's substantial. The upper floors house an airbnb? Not sure I would want to sleep above their Thursday night sellouts but if it's generating revenue to further the property so be it. Jeremiah was a friendly dude and seemed knowledgeable about the beer. As the draft beer starts flowing, I'll revisit.

(Not So) Hot Balls 10K 2017

This year's Hot Balls 10k was, well, not so hot. I've waited for a good and blistery day but 84F at 57% humidity could only yield me a slightly sticky 87F. Distance for the year's race was 6.6miles, but that's what you get when you try to pre-hydrate with Bud Platinum and calculate "on the run".  Turn out was light this year; however, sponsorship for the runners was extravagant with a new sponsor this year in NBC. The route took place on part of Pike Road's Nature Trail off Meriweather Road. Miles 1 & 5 had the distinct honor of being the "gaggiest" as the smell of cow manure was prevalent. Right around mile 4 pasty mouth set in and all I could think about was ice cold beer at the end and how well it would slake my thirst. Then it hit me, Hell is like this with regards to thirst and I increased my pace. Closing in on the finish, I barely outran the remnants of Harvey that had started to invade our state, only to enjoy the beers below. Winning time: 1:05:38. Special thanks to Junk, The Lil' Mule and NBC for making it another memorable Hot Balls!

Brew Batch #82 Mango Wheat

OG 1.052+0.002@ 79F. I overshot my first "figure it out batch post Siebel" by 0.006. But I did manage to prop up 1010 yeast from JJs and repitch with fermentation in about 6 hours. My new recirculating cold water pump is great and cold crashes from 200F to 75F in about 20 minutes, I've just got to get the cold water tank set up 30 minutes prior. The pound of white wheat added is beautiful but also part of my gravity culprit. So in 10 days I hope to rack onto about 3 lbs of ripe mango fresh for 7 days AND knock out JJs again since I let him down.

Brew Batch #81 Jake's Juice

Coming out of Siebel, I wanted to make sure I could dial this recipe in. The last 10 gallons (AG) I split over different yeasts came out with off flavors. With this batch I propped the yeast for 2 days on a liter volume and then used a recirculating fountain pump on 15 gallons of ice cold water to cold break it from 200 to 75 in about 30 minutes. The pitch went great and I had crazy fermentation in 4 hours! OG 1.051+ 0.002@77F all on 1010. Let's see if I can knock out 5 gallons, re-pitch same yeast and hit 5 more.

Our Tastes-- Stop Work 689 Kolsch

I go back to STA thinking that surely other than their big beers that there will be a "middle of the road" brew they consistently make well. Stop Work 689, was the notice apparently given to the brewery when they first opened by the city of Huntsville. Well if they were working on this beer maybe they should have reopened at least later. Color I good but the bitterness in this style is unwarranted in my humble opinion. Little to no froth and a taste of "tinny". At this rate I can only somewhat support the barrel-aged line, Illudium and Unbotanium.