This brew is well-known in the homebrew world.  A recipe by a well-known homebrewer that was always well received, that gained in prominence after he died from cancer.  It is regularly done as a basis for various charity/fundraising for cancer research.

A lot of malt flavor/complexity, but not too overwhelming.  A nice, noticeable hop flavor and bit of bitterness make a nice combination.

Brewed: 2/12/2023.  Distributed: 3/14/2023.

ABV: 5.6%,  IBU: 44

Malts: Brewer’s 2-row, Caramel 40L, Carapils, White Wheat, Chocolate Malt.

Hops: Northern Brewer, Cascade, Centennial.

Yeast: Wyeast 1056 American Ale.

This was just a random beer created in a time window I had to brew something.  I attempted to create a bright hop profile.

This turned out OK I thought.  Fairly clean taste with some hop flavor, but not much bitterness.

Brewed: 12/27/2022.  Distributed: 2/3/2023.

ABV: 5.7%,  IBU: 36

Malts: Brewer’s 2-row, Munich, Caramel 20L, Flaked Wheat, White Wheat, Red-X, Vienna.

Hops: Cluster, Cascade, CTZ, Amarillo.

Yeast: Wyeast 1056 American Ale.

This was originally envisioned to be a beer that I brewed over the summer (Isolation IPA) that was decent, but I wasn’t happy with the hops.  This Lone Fish IPA was going to be focused on Centennial hops, but when I had a chance to brew it, I had accidentally used most of the Centennial hops for something else.  So I improvised.

The beer turned out much higher ABV than planned.  I’m not a fan of Double IPAs in general, but thought this turned out OK.  But overall, I think the alcohol taste is too present.

Brewed: 12/21/2022.  Distributed: 2/3/2023.

ABV: 8.4%,  IBU: 78

Malts: Maris Otter, Brewer’s 2-row, Munich, Caramel 20L.

Hops: Cluster, Citra, CTZ, Amarillo, Centennial.

Yeast: Imperial A07 Flagship.

I’ve had Kolsch in Cologne, Germany a few times, and it’s been fresh and delicious.  Most of the Kolsch I’ve had in the US has not been very good, other than rare exceptions.  I’ve tried many times myself to brew one and they never come out to my expectations, with the unique yeast flavor overpowering my palate.  This time I tried a recipe that seemed close before, but fermented under pressure, which is a technique used to suppress yeast flavors.  Didn’t work.  I’d say it even accentuated the flavors I was trying to subdue.  Tasting notes below are after lagering in keg for 61 days, but the flavor wasn’t calming down.

Strong sweet aroma somewhere in between a fruit and a wine. Taste is slightly tart with minor hop flavor in background, then finishes fairly clean, with lingering sweetness.

Brewed: 9/27/2021.  Distributed: 12/10/2021.

ABV: 4.5%,  IBU: 20

Malts: Brewer’s 2-row, White wheat, Vienna.

Hops: Magnum, Saaz.

Yeast: White Labs WLP029 German Ale/Kolsch.

This recipe came from a book I have with homebrew recipes written by commercial breweries, for some of their beers.  This one was from a brewery in Wisconsin.  I hadn’t had this beer commercially before, but it looked like an interesting combination of rye malt with this yeast.  I can’t say I’m a fan of the result.  Tasting notes below were after 39 days lagering/aging in a keg, hoping to tame down some of the more bitter flavors.

Strong alcohol aroma. Hot, almost like a bourbon. Taste is crisp with some floral hop flavors in the background, mixed with a slight caramel malt taste. Rye sweetness comes on strong and flavorful. Overall leaves the mouth fairly “warmed” with lingering rye flavor.

Brewed: 10/11/2021.  Distributed: 12/10/2021.

ABV: 6.4%,  IBU: 20

Malts: Brewer’s 2-row, Rye, Flaked Rye, Munich, Caramel 80L.

Hops: Nugget, Challenger, Willamette.

Yeast: Wyeast 1318 London Ale III.

I’ve made this recipe many times.  The first time I brewed this it was perfect, reminded me of exactly the Alt beer’s in Dusseldorf, Germany.  This time turned out decent, but I didn’t get the exact yeast.  Not sure if that made the difference or not.

Sweet aroma, almost like corn? Crisp malt bite that’s very flavorful and break-like. Slight hop crispness that helps give it a bite then disappears before giving a notable hop flavor. Crisp and bready- like a cracker or something, I guess.

Brewed: 10/7/2021.  Distributed: 11/20/2021.

ABV: 5.1%,  IBU: 44

Malts: Munich.

Hops: Spalter Select.

Yeast: Imperial G02 Kaiser.

This is the second rye lager I’ve made, in trying to make a beer like I remember Bell’s Smitten.  This didn’t turn out like I wanted it, but still turned out enjoyable.

Faint sweet aroma of malt. Crisp taste of malt and a hint of yeast. Hop flavor is very much in the background, but gives a slight bite. Leaves palate fairly clear with a mild lingering malt sweetness.

Brewed: 10/3/2021.  Distributed: 11/20/2021.

ABV: 5.0%,  IBU: 38

Malts: Brewer’s 2-row, Caramel 20L, Munich, Rye, Vienna.

Hops: Magnum, Willamette.

Yeast: Imperial L17 Harvest.

I’ve made this brew a few times before and it’s a good solid black ale.  The recipe came from a homebrew book, and they didn’t know what specific style it was, but I’m calling it a stout.  I brewed it once while doing a homebrew teaching, and it was in the middle of a snowstorm.  So the name came up to be Black Whiteout Stout just because it was a cool sounding play on words (I thought).

Dark, slightly sweet, and full-flavored maltiness.  Finishes fairly cleanly, but has a little malt sweetness in the tail end.

Brewed: 8/25/2021.  Distributed: 10/1/2021.

ABV: 7.0%,  IBU: 59

Malts: Brewer’s 2-row, Black Malt, Flaked Barley, Caramel Munich II, Caramel 80L

Hops: CTZ.

Yeast: White Labs WLP001 California Ale.

I sometimes think I like Blue Moon, or have favorable memories of it from the past.  But a clone recipe I’ve brewed in the past, didn’t live up to expectations.  So I decided to just brew a beer that matched my memories of what Blue Moon tasted like to me all those years ago.  It turned out refreshing, but not the beer I imagined, so I’ll be iterating on this again in the future.  The name comes from my neighbor, Bob, who loves Blue Moon.

Crisp sweet aroma of hops/malt/yeast (not sure which). Taste is equally crisp, and palate-clearing. Finishing taste is smooth, with some fruity hop flavor in the background. Leaves minimal aftertaste other some hints of mild hop flavor hanging out in the background. Clean, crisp, and refreshing.

Brewed: 7/23/2021.  Distributed: 8/19/2021.

ABV: 4.9%,  IBU: 28

Malts: Brewer’s 2-Row, Flaked Oats, White Wheat, Red Wheat.

Hops: Hallertauer, Citra, Centennial, Amarillo.

Yeast: White Labs WLP001 California Ale.

This was a new beer for me, based on a picture I saw somewhere.  I envisioned a super-bitter IPA with caramel notes and an overpowering hop bitterness to cut through a hot, humid summer day.

Sharp, sweet aroma of malt with hops in the background.  Initial taste is crisp hop bite, combined with caramel malt sweetness.  Followed by full-flavored hops and then lingering bitterness.  Powerful punch of hop bitterness, buffeted by caramel malt sweetness.

Brewed: 7/9/2021.  Distributed: 8/6/2021.

ABV: 7.0%,  IBU: 89

Malts: Maris Otter, Caramel 20L, Munich, Caramel 60L.

Hops: Magnum, Chinook, Cluster, Ahtanum.

Yeast: Wyeast 1056 American Ale.