A “modern” German-style Pilsner. Brewed with 100% new-school German Hallertau Blanc hops.

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The base beer was originally brewed in 2013 as a Belgian Blonde Ale. We then aged the beer in a freshly emptied 65 Gallon Chardonnay barrel for 1 year. We inoculated the barrel with some bugs from Wyeast and some dregs from some of our favorite Russian River sour beers. In 2016 (3 years after entering the barrel) we bottled up just the base beer without any fruit. 7 years later I decided to see how this is developing in the bottle.

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This West Coast IPA uses a hop combination of Enigma, Citra, Mosaic and Nelson Sauvin along with my normal malt bill of ~75% Pilsner and ~25% Pale Malt.

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This West Coast IPA uses the classic Citra / Simcoe hop combination along with my normal malt bill of ~75% Pilsner and ~25% Pale Malt.

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For Winter time, I generally brew a darker and slightly stronger beer. This year I wanted to switch it up and brew a stronger lager, since I normally do stouts. After researching some styles I settled on one that I wasn’t familiar with, the Dunkles Bock.

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In this recipe I utilizted 2 newer hop varieties (HBC 586 and McKenzie) while keeping my normal malt bill for West Coast IPAs.

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Every summer I brew up a new batch of one of my favorite styles of lagers, the New Zealand Pilsner. This is my fourth version that uses exclusively 100% Nelson Sauvin hops.

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This recipe uses my house IPA grain bill and was hopped exclusively with HBC-586 in the boil, whirlpool and dry hop additions.

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This recipe uses a hybrid lager/ale yeast (Imperial G03 Dieter) that was inspired by a brulosophy reciepe. It was fermented in th high 50’s / low 60’s.

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I based this recipe off of Grains of Wrath’s Dystopia IPA. From the description on their website:

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