This was "Brew with a Falcon - Azusa" on March 22 2015 at my place. The recipe is my interpretation of Samichlaus Classic Bier and the Falconclaws. Must use the Zurich yeast (available through white labs every fall) to ferment this big of a beer. It is a lager that needs time, lots of yeast, cool fermentation and patience is a must!
Izzy and the BWAF Crew (David Sherfey, Kale Bittner and Eric Mendoza)