lbc is back! [even though we never left]

we have covered a lot since the last post on this blog. mainly, we have firmly established ourselves as capable of brewing delicious ales. we have had some failures to go along with our greatest successes, but on the whole, we have developed a firm understanding of the brewing process. trial and error has left us with some pleasant drinking, despite a few beers that refused to carbonate.

brewing has become an automatic process. sharing the duties between the passionate members of the club has made the extract brewing process EASY. sure, there is always room for improvement, but we are outgrowing our current set up. we are thirsty for better beer, for a bigger challenge, and for more control.

here are a few examples of what we've accomplished:
saison
dark saison/belgian strong ale
ginger, cinnamin, lemon peel wheat (oaked)
black ipa
philadelphia pale ale clone
chili sout
smoky stout
rye brown ale with peppercorn
honey double ipa
some pale ale
fresh hop esb (fullers clone)
saison recipe with forbidden fruit yeast and red tea
chocolate cherry imperial stout
sorachi ale


i would like to highlight the second brew of the rye brown ale with peppercorn. it came out perfectly conditioned with a creamy full mouthfeel. the rye and the roasty malt flavors slowly fade into a long peppery finish. it's a beer you taste from the first sip until well after the last of it is gone. this is a beer we can revisit again and again.

perhaps photos and tasting notes would be in order for future endeavors.

up next is an imperial oatmeal stout finished with smoked chilis fermented with samuel smith oatmeal stout yeast. the recipe is soon to come!