Method Brewery

Ben, from Haw River, and Thomas from Natty Greene's talk about Saisons!

http://www.newsobserver.com/2013/06/25/2988291/pintful-summer-is-the-season-to.html

RALEIGH: Pintful: Summer is the season to try a saison | Food & Drink | NewsObserver.com Natty Greene’s brewer Thomas Vincent and Haw River’s Ben Woodward offer a tour of the saison, an increasingly popular craft beer style perfect for a hot day.

Our Belle Rye Saison is almost ready to go for the CQBO! Can't wait to have this tasty treat on the 4th of July.

After 3 fermentations, our sour mashed tripel (brewed this past Easter) is now crash cooling before going into a keg this weekend. Samples, so far, are reminiscent of Pinot Grigio.

OG: 1.077 -> FG: 1.010

Today seemed like a good day to brew. Started a 3-day sour mashed tripel, which I'll finish on Monday.

Method Brewery's Oktoberfest won 1st Place at CARBOY's Shamrock Competition.

http://carboyclub.com/shamrock-results-2013/

Shamrock Results 2013 Score sheets will be in the mail later this week. If someone from your club was at the judging, they might have also collected them.

1 week of primary fermentation, the Baby Quad is tasting brilliant! Almost a bit like Rodenbach.

After a *long* and tiring brew day, we achieved some great mash efficiencies. And, the Baby Quad's sour mash smelled incredible!

2 days into our Baby Quad's extended mash and there is a noticeable hint of a sourdough smell. Added a few kernels of malt to the top for more funk. I'd say it's incubating nicely...

4-day extended mash for our "Baby Quad" is underway. Let's hope it picks up some lactobacillus character.