Screening the Classic Tee

Big ups to Mediumfits for hooking it up with the printing for the IMBC classic tee.

Winter Already?

With summer just beginning, it's hard to think about winter, but that's just what we did.  This weekend we brewed up another batch of our award winning weizenbock.  Using a grain bill of mostly malted wheat, along with pilsner and munich malts for base and specialty malt blend of medium crystal, special b and chocolate for color and complexity, this is definitely a malt forward wheat beer.  It's dark color and medium body, combined with a spicy traditional Bavarian weizen yeast and German noble hops lay the foundation and the high abv (8.6%ish) make this a perfect late fall/winter beer.

PS...as noted below, we also bottled up our bourbon aged imperial stout for our friends wedding.  I just want to say that if you are lucky enough to get a bottle of this masterpiece, you're welcome in advance.  Although, I have a feeling there may be more opportunities down the road....

Bottling

Over the weekend Scott and I bottled the wedding beer we brewed for a friend of ours who is getting married. It went smooth with minimal loss during bottling. Our 5 gallon batch yielded a case of 12s and 18 22s.

We sampled the brew at its worst state (warm, and flat) and it was still good. All I'm going to say is, it tasted like good bourbon. It'll just get even better aged.

Next step is waxing the 22s, labeling, packaging, and delivery.

IMBC Chef Coat

We've been planning Supper Clubs to introduce people to our brews. We just got a little more official on that front. Stay tuned for the Summer and Winter sessions.

IMBC Bottlecaps

Caps came in today. Bottling to commence in few weeks. 

All Moved and Settled...and Hectic

As I mentioned before, I had to move. The move went well and everything is back in operation. It's always an adjustment brewing at a new location with new variable, but all has been smooth and flawless, for the most part. We've been at our new place for almost 2 months now and we're 4 brews deep.

The first couple batches were both Blackout, our signature black ale with vanilla beans. Both of these batches went smoothly and are well on they're way. Batch one is currently sitting on some Madagascar Vanilla Beans, soaking up all they're goodness, while the other is finishing up fermentation. Once it's done, it will follow in it's brothers footsteps and get a dose of vanilla. Once the desired vanilla flavor is reached, they will be removed from the beans and aged 'til winter.

Last weekend it was time for the next couple batches, and a busy double batch weekend. First up was a English nut brown. We had been discussing various styles to add to our lineup that could please a more general audience, while still being beers we would want to have a few of. We decided on a brown ale and a cream ale. I played around with a few different recipe ideas before settling on what should turn out to be a solid example of the style. For this beer, I used an English pale malt for the base, with some crystal and a small amount of chocolate and victory for little nutty character. I finished this with the same strain of English yeast that we use for our porter, as I have been very happy with this strain. The brew went smooth and all is well. It's happily fermenting away and will be ready in the coming weeks.

The second batch of the weekend was our San Diego Session. Brew day went without any hiccups and it's enjoying itself and bubbling away nicely. This one should also be ready in a few weeks.

Next up, I'll be brewing another batch of our award winning Dunkel Weizenbock that should be making it's way into our winter supper club, and a cream ale that should please anybody on a hot summer day.