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Club Brew

Falcon Noel Douze

The 2012 Falcon holiday beer, brewed at the Shop in October, with a crew of six Falcons each taking home 5 gallons of a fairly dark, slightly toasty chocolatey Belgian goodness. Pitched with the Chouff yeast, finsishing at just about 8% ABV.
Brew Date: 
10/21/2012
Brew Type: 

Century Club Barleywine

This shop brew recipe used 99 lbs. of grains and somewhat more than a pound of hops, so with 100 lbs. of dry ingredients, and being a club brew, we called it the Century Club Barleywine. It uses some Victory malt and a little Special B to give it a luscious malty body and a touch of Kiln Coffee is thrown in to give an added dimension. The hops were chosen to deliver a substantial, yet smooth bitter finish and a complex American-hop accented aroma.
Brew Date: 
02/16/2013
Brewed By: 
Shop Brew Crew led by Cullen Davis
Beer Styles: 
Brew Type: 

Jersey Red Ryder IPA

Our January 2013 Shop Brew Recipe was for a Red Rye IPA. This beer is intended to have a nice full body, a deep red ruby color, good rye presence in the malt flavors with a nice floral hop aroma and flavor with medium bitterness. The brewing program I use is Beer Smith, which will try to do everything for the brewer except drink his beer. Running the recipe through Beer Smith, I got a target Original Gravity of 1.077, SRM of 17.9 and 66.6 IBUs. The grain bill for this beer named, “Red Ryder IPA”, consists of the following:
Brew Date: 
01/20/2013
Brewed By: 
Ed Kochanowski and the Jan 2013 Shop Brew Crew
Beer Styles: 
Brew Type: 

ScotchBrewman - AKA November Club Brew

Here is the November Shop brew scaled down to a 5-Gallon batch. It is a Strong Scotch Ale, which is also known as a "Wee-Heavy" and my favorite style of beer. The ingredients used in this brew are not traditionally Scottish, but they fit the flavor profile well. The hopping schedule utilize the Northern Brewer hop variety to bring an earthiness to the beer. There are smoked malts in this recipe even though it is often debated whether or not these flavors and aromas are part of a traditional Wee Heavy, but I like them so this is what you get!
Brew Date: 
11/18/2012
Brewed By: 
Maltose Falcons November Brew Crew
Brew Type: 

Black Rye IPA

Shop Brew for July 2012
Brew Date: 
07/22/2012
Beer Styles: 
Brew Type: 

Oatmeal Raisin Cookie Celebration Ale

A beer brewed in celebration of Drew's dog's recovery from spinal surgery. A beer that should be sweet, spicy and tasty with oats galore and rum soaked raisins.
Brew Date: 
02/19/2012
Brewed By: 
Nicholai Abrahamson, Drew Beechum, Michael Grynick, Kent Fletcher, Chris Moon, Rob Nakashian
Beer Styles: 
Brew Type: 

Y'allternative Oatwine

The alternative barleywine series returns! Taking advantage of the Shop now carrying Thomas Fawcett Oat Malt, we bring you some oaty goodness. And since I'm an old school movie fan we made this an "oater" with the addition of a heaping helping of Amarillo.
Brew Date: 
07/24/2011
Brewed By: 
Drew Beechum, Robert Cortez, Kent Fletcher, Larry Gonzales, Ryan Moriarty, Chris Shultz
Brew Type: 

Chipotle Porter

I have been brewing chili beers for the last 18 years. My first chili beer took 3rd at a home brew competition. Many types of chilies can be used, fresh or dried. Depending on the type and amount used will determine how much of a bite the beer will have. The smokiness of the chipotles will complement the base porter recipe. Enjoy with BBQ, burgers, or spicy Oriental foods.
Brew Date: 
04/10/2011
Brewed By: 
Mark Poliner, Kent Fletcher, Patrick Matthews, Adam Guant, Deanne Davis, Anthony Bautista
Brew Type: 

Dougweiser

Budweiser clone, recipe formulated by Doug King. Why make a homebrew that tastes like Budweiser you ask? Valid question my frend and heres the answer. The challenge. This beer is difficult to make because of the double mash going on at the same time. (the rice and the grain) Pain in the arse! Keg's of this beer go quick.
Brew Date: 
01/01/2011
Brewed By: 
Rick Burnside
Brew Type: 

Wee Heavy, no sparge and 60 shilling small beer

This was my first brew on the old shop system. I had experimented with different historical techniques. Most of my inspiration was from Cindy Renfrow's book "A Sip Through Time" and several "Brewing Techniques" magazine articles. My initial calculations suggest I was going to get a smaller second runnings beer, but was pleasantly surprised to get two substantial beers. This is an ancient technique whee the brewer can obtain multiple beers from the same grain, thus conserving resources. For additional resources, please use the link below: http://www.brewingtechniques.com/library/backissues/issue2.2/mosher.html
Brew Date: 
01/05/2002
Brewed By: 
Mark Poliner
Brew Type: 

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