|Identifying Marks||Beer Name||Beer Style||Brewer||ABV||IBU||Size||QTY||Comments/ Contact info (Share a pic of you enjoying their beer!)|
|Paper tag, black cap||Saison E'te'||Summer Saison||Bob Dexter||8.5%||35.5||12oz||1||Drew's recipe. Copy in the shop. Also a PDF article Drew wrote, you can google it. Brewed with Mecca Grade Pilsner and wheat.|
|Paper tag, silver cap||Mecca Grade Pils||Czech Premiun Pale Lager||Rick Morales||5.3%||29||12||3||Brewed with Mecca Grade malts, 81% Pelton, 10% Metolius, 7% Carapills & 2% Acid malt. Hops: Saaz. Yeast: WLP800 Pilsner Lager. Water: R.O water, 20ppm Calcium, 15ppm Sulfate & 25ppm Chloride.|
|Red cap||Goth Party||Vienna Lager||Bernard Lebel||5.5%||24.7||12oz||0||Brewed with Mecca Grade Vanora malt (96% Vanora). Hop: Hallertauer. Yeast: White Labs 830 German Lager|
|Blue cap||Valse des Étoiles||American IPA||Bernard Lebel||5.4%||58.1||12oz||1||Malts: Maris Otter, light Munich, Crystal 55, white wheat. Hops: Amarillo, Citra, Galaxy, Simcoe, Magnum for bittering. Yeast: White Labs 090 San Diego Super Yeast.|
|Black csp, teeny tiny label||American Solo||XPA||Andy Ziskin||5.3||39||12||2|
|Black cap, teeny tiny label||5 dayonator||Dopplebock||Andy Ziskin||9.8||19||12||1|
|Silver cap with sticker name||Patersbierd||Belgian Patersbier||Chris Oliva||6.1%||29.4||500ml||0||Feedback please. FERMENTABLES: Ding Pale, Ding Pils, D-45. HOPS: Styrian Goldings, Saaz. Single decoction, open fermentation, free-rise from 68 to 85. Bottle carbonated. email@example.com|
|Silver cap with sticker name||Sara Bierd||Double Chocolate Oatmeal Milk Stout||Chris Oliva||7.8%||56.2||12oz||0||Feedback please. FERMENTABLES: Maris Otter, Munich, Chocolate, Light Crystal, Oats, Roasted Barley, 90% Cacao Bar, Lactose. HOPS: Columbus, Willamette. ADTL. ADJUCTS: Cacao nibs. Force carbonated, very lightly. Feel free to pour slightly aggressive. firstname.lastname@example.org|
|Orange cap with marker X||You just sit tight. We'll have this all fixed before Supper||Hazy Doubleish IPA||Nico Rodriquez||7.5%||77.3||12||4||Malts: Fawcett Optic Malt, GW 2-Row, Oats, Hops: Mosaic, Idaho 7, Galaxy, Southern Passion, Southern Passion Dry Hop, Citra Cryo. Yeast: Wyeast London III|
|Orange Cap||Chocolate is a Serious Thing, WIll.||Imperial Mild/Stout||Nico Rodriquez||11%%||50||12||2||Malts: Fawcett Optic Malt, Crystal DRC, Simp Choc Malt, Roasted Barley, Mecca Opal 22, Mecca Opal 44. Hops: Mosaic, Adjucts: Cane Sugar, Yeast: blend of US-05 and WL San Diego Super|
|Paper tag, Red cap||Uncharted Waters||American Pale Ale||Chris Downie||5.3%||35.7||12||4||Malts: Pale 2 row, Honey Malt Hops: Tettnang, Centennial, Citra Yeast: Wyeast #1272 American Ale II|
|Dark Red Cap with Orange sticker and a "G"||What is that flavor Porter?||Porter||Geoff Robertson||6.0%||29||22oz||2||Malts: German dark crystal, chocolate wheat, black Munich dark; Cracked star anise pods added to the boil; email@example.com|
|White Cap with a "G"||Passionfruit Wheat||Fruited Wheat beer||Geoff Robertson||4.8%||20||22oz||1||Feedback please: Pretty standard wheat beer base with passionfruit puree added to the secondary to restart fermentation; Malted wheat, pilsner malt and carapils; firstname.lastname@example.org|
|Brown Bottle, White Cap, tag||Old School Triple IPA||Imperial IPA||Craig Shapland||10.50%||95+||12oz||3||2-Row, Marris Otter, Wheat. Try it on Hoppy Hour tonight email me with comments or the for recipe: email@example.com|
|Silver cap with an "R"||Hoppy Amber||Amber Ale||Rob Roy||4.8%||39||12 oz||2||Would love feedback! firstname.lastname@example.org|
|Red Cap, Brown dot on cap, Brown Bottle||A Pint of Bitters for My Mate||ESB||Nico Rodriquez||4.9%||25||12||8||Malts: Fawcett Spring Pale Malt, Bairds Crystal 35, Bairds Crystal 55/65, Hops: East Kent Goldings, Yeast: Wyeast West Yorkshire. Kegged, welcome feedback at NRODRIQUEZ@gmail.com|
|Labeled, silver cap||Old Windmill||Double Stout||Justin Abruzzo||8.0%||12 oz||5||Please send me feedback at email@example.com|
|Label on cap "Peach"||Peach Fuzz||Hard Cider/Apfelwein||Chris Oliva||9.5%||N/A||12 oz||0||While impatiently waiting on beers, I recently started playing with cider. Juice with brown sugar and honey. Slightly backsweetened with peaches. Nottingham Yeast. Feedback welcome firstname.lastname@example.org|
|22oz, no label, Yellow Cap||Puffy's Summer Ale||Belgian Specialty Ale (w/ british base)||Justin Bourret||5.9%||24.3||22 oz||1||Taking a British summer beer with a maris otter base, but Belgian style (with Ardennes yeast and coriander). Enjoy! Justin_bourret@me.com|
|Black cap with 'G' marked in it||Toasted Pecan||Nut Brown Ale||Geoff Robertson||5.50%||12 oz.||1||Toasted pecans added to a traditional brown ale base|
|Red cap with 'G' marked in it||Pomegranate & Lime||Adjunct ale||Geoff Robertson||5.2%||12oz.||2|
Home grown pomeganates added a uniqued floral character to the beer with the majority of the bitterness and some flavor coming from lime juice and zest
|Labeled, silver cap||Rustic Fall Saison||Saison using Imperial Rustic yeast||Justin Abruzzo||8.8%||12 oz||4||This is an autumn saison recipe with brown sugar added in the boil. I would appreciate any feedback at email@example.com|
|brown bottle, black cap, no label because I'm dumb||Imperial Kolsch||Slightly high Abv Kolsch with imperial Dieter yeast||Rob Roy||7.10%||23||12oz||3||can email firstname.lastname@example.org with feedback if you please!|
|Russian River bottle w blue tape||Discipline||Spicy Mocha Stout||Tom Hays||8.30%||83||17.25 oz||1||Based on a recipe published by a brewer at Epic, with advice from Sean at Institution, whose spicy mocha stout I loved. Cacao nibs from Target, Groundworks Bitch's Brew whole beans and a couple of habaneros, each steeped in the beer for about a day. I wish FG had been about 0.04 higher. Besides that it works for me, but I would love some brutally-honest feedback. I will be brewing this recipe again and would love any thoughts regarding how to improve it. email@example.com|
|Russian River bottle w blue tape||Restoutification||American Stout||Tom Hays||7.50%||80||17.25 oz||2||Same recipe as the Discipline Stout, but no habanero, cacao or coffee; slightly higher FG.|
|12oz bottle, silver cap, labeled||OiBoi||British Strong Ale||Rick Morales||8.2||44||12 oz||3||Great Wester 2 row, Special B & Carafa II, Columbus Hops, WLP 002, 2lbs brown sugar at whirlpool.|
|16 oz cans labeled||Cerveza Morena||Vienna Lager||Rick Morales||5.20%||23||16oz||4||Brewed with Mecca Grade malts: Vanora, Metolius & Carafa II, Styrian Golding hops, WLP940|
|Green cap and neck tag with a "B" and man with a hop beard||Two S'mores For Sister Sara||Imperial Stout||Chris Oliva||10.00%||66||12oz||1||Feedback please. FERMENTABLES: Maris Otter, Metolius, Opal 22, Chocolate malt, Extra Special, Roasted Barley, 90% cacao bar. HOPS: Columbus, Willamette. ADTL. ADJUNCTS: Cacao nibs and Vanilla beans. Forced carbed. Feel free to pour aggressive (firstname.lastname@example.org)|
|Silver (?) cap and neck tag with a "B" and man with a hop beard||St. Bierdus XII||Belgian Quad||Chris Oliva||10.60%||37||500ml||1||Feedback please. FERMENTABLES: Ding Pale, Ding Pils, D-180. HOPS: Northern Brewer, Hallertauer, Styrian Goldings. Single decoction, open fermented, free rise from 68 to 86 (may have gone to 87). Lagered @ 50 for 8 weeks. Refermented in the bottle. Bottled 8/29/20 (email@example.com)|
|Feedback: (Please share your experience on the tasting with others if you would like! This can include the location you were at, company you were with, or the awesomeness of the beverage you were sipping on.. )|
|Identifying Marks||Beer Name||Enjoyed by:||Tasting/ Experience Notes:|
|Paper tag, silver cap||Mecca Grade Pils||Bernard Lebel|
|Looots of body for a pilsener. Did you mash high, or was it underattenuated? Would have like to see a lighter body.|
Kinda low on the hop bitterness and minerality. The low minerality suggested a Czech pilsener, but then we'd have expected more bitterness.
Bernard got low DMS and had no problem drinking the beer. Mike got a lot of DMS and couldn't finish his serving.
Light burning match sulphur. It can be hard to get rid of sulphur in lagers, yours was at acceptable levels.
Good job on the clarity. Assuming you used the plate filter?
Really like the Pelton character. Nice white cracker and white bread notes, round and mellow.
|Red Cap||Goth Party||Chris Oliva (and his not so pronounced-palate)||My goodness. Nutty. Walnuts or light pecan? I need to brew with this malt. This was at the forefront from the get-go|
Hints of Caramel/Toffee. Very slightly more caramel than I've typically had in the style. Nonetheless, very enjoyable.
Carbonation was pretty good. Have a feeling some was lost when packaged. I imagine from the keg it'd be better
Nice Copper color, fairly clear.
Very clean finish.
Curious if you did a decoction mash. And I wonder if this would further pronouce the nuttiness or take away from it
|Black cap, teeny tiny, but sweet, label||5 dayonator||Chris Oliva||Slight date/fig with caramel. Maybe even raisin?|
Looks like you used some of the same malt as Bernard's Vienna lager, but I didn't really pick up any of the nuttiness that I did in his. Obviously you weren't using as much in your grain bill and there are a lot of different factors between your beers, starting with style.
Very low carbonation. No head. Would I be wrong to assume Beer Gun? Wish it had some more carbonation.
Body was good, medium to-full.
Little syrupy at the end of each sip in the beginning. Maybe this is because of the low carbonation. However, as the beer warmed up, it lost that syrupy feel, so I'm not exactly sure why I felt this way.
Alcohol is very present. Warming.
|black cap with post it||Pale Ale|
|black cap with post it||Porter|
|12oz bottle, silver cap, labeled||Oi Boi||British Strong Ale||Jess and I really enjoyed this! Which is saying something, as she is pitiless in reacting to home brew. Makes us want to explore this style more. Very interesting nose - raisin? Date? An aggressive taste, but balanced such that if you're in the mood for a big beer it's well suited.|