We will be releasing the following beers on Draught!

Firestone Wookey Jack Black IPA

Firestone Parabola Russian Imperial Stout

Firestone Velvet Merkin (Aged in Bourbon BBLs) Oatmeal Stout

Firestone Solace Unfiltered Wheat Ale

Call for Reservations  - http://draughtsrestaurant.com/

Strand Brewing

Flight Night Thursday, May 10th from 4:30pm to 9:00pm

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(Most of this article originally appeared in BeerAdvocate the Magazine in March 2011. The reprint is inspired by the latest goofiness at SCHF. Read below for more.)

Congrats to the following Falcons for placing in the 2012 First Round of the AHA

Fox Barrel Cider Dinner

Saturday, May 26th @ 5:00pm

Live Music at 7:00pm

Call for Reservations

Featured Ciders:

SCHF was a blast! For those of you who are heading to NHC in Seattle or are willing to donate a keg or two to the cause of reminding folks why the Falcons are the Falcons - Whatcha got in the hopper?

Hey we need to know what you've got to bring so we can plan what the hell to do - so take a moment and let us know what beer you're going to be bringing (or are willing to drop at the shop by Thursday night)!

There will be a Firestone Night at The Instant Replay, the West Valley's best dive/craft beer bar on Monday, April 23 at arnd 6pm.

On the menu is:  Velvet Merlin, Double Jack, XV and others to be named.

Come show this local dive bar some love! http://theirbar.com

Our monthly Club Shop Brew is set for Sunday May 13th at 8:00 a.m. Our Club Publicity Director, Steve Cook, (me) will be leading this crew with the brewing of a Belgian Blond Ale.

I spent some time the last couple of days weeding my hop yard.  Mind you, this is a 5-foot by 25-foot parcel of land on one side of my home that mostly serves as access to the gas meters.  Over the years, I have managed to create plots for hop vines that get trellised both up against the house and, on the opposing side, up against a fence along the property line that is sadly leaning and needs some support.

A free competition brought to you by Boston Ber Company. BJCP Classes 1-23, entry requires 4 bottles (with another 3 held in reserve)

http://www.samueladams.com/promotions/LongShot2012/

Top four brewers selected in the second round are flow, all expenses paid, to the GABF in Denver, CO. Top two brewers (announced at the GABF) will have their beer brewed by Boston Beer and a nice $5k honorarium.

Beers for Californians are due at one of the 3 MoreBeer locations, so factor that in!

Hey, gang! Peter "Grizzbar" Sheppard here saying you should grab an LA Weekly and check out my letter to the editor in response to Jason Bernstein's article on the growing Craft Brew Movement in Los Angeles! They published practically the entire letter! Oh, and here's a link to the original article...

http://www.laweekly.com/2012-03-29/eat-drink/craft-beer-revolution-los-angeles-jason-bernstein/

See y'all in the Funny Papers!

http://www.geekosystem.com/soft-serve-frozen-beer-foam/

Its Hoppy Beer night at Four Points by Sheraton Los Angeles International Airport

$30 or $20 with Twitter/Facebook code.

Figueroa Mountain Brewing

As part of their:

Deschutes Brewery Base Camp Week
Los Angeles, California
April 9-14, 2012

Deschutes is having a Hats off to Homebrewers event at the Steingarten on April 10, 6-9pm

Lots of other Deschustes oriented events all week all over LA area.

Here is the April Newsletter. 

I currently am looking for a new brew buddy; my lovely girlfriend suggested borrowing one of her chickens... Your thoughts?

http://blog.mypetchicken.com/2012/03/23/three-ways-chickens-will-improve...

Another Falcon is going Pro - Robert Cortez has started a kickstarter to get his nano brewery Zombie Brewing off the ground.

Join them at the Crest Bar in La Crescenta for a fund raising party!

I'm just going to start this entry with an editorial note - I feel like a horse's ass posting this immediately following Bruce talking about his fantastic mead, but sadly.. that's how this entry is just going to have to roll.

In the aftermath of the annual mead tasting, I thought I would post my traditional mead recipe in the blog list (it is still available elsewhere under the recipes section).  This recipe produces a still, residually sweet mead that showcases all that a particular honey source has to offer, from aromatics clear through to residual sweetness.  The recipe will ferment out to a stable 11 to 12% ABV, while still capturing 6 to 10% residual sugar.  I have used it in many iterations and adaptations, and it never fails me.  Here it is, for 5 gallons yield:

Vote for the AHA Governing Committee

AHA Members should get their vote on! There are 3 slots open this year on the Governing Comittee and 9 candidates for the positions.