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Cassel Brewery FluviAle... This is a limited run commercial seasonal offering that I brewed as a guest brewmaster at our local micro. The beer was brewed with water taken directly from the St. Lawrence River, hence the name FluviAle. 5.6 % ABV, 20IBU but tons of late burst hopping with Amarillo...

neither... I did some water analysis for them, and we got to talking about beer. So we decided that we should brew something and this is what came out of it.

I suppose it's not what I am drinking right now, but last night I was drinking Cassel Brewery (Casselman, Ontario) FluviAle. This is a new beer in their Pro-am series that was MY RECIPE :) It's a hop-forward blonde ale brewed with St. Lawrence River water, Warrior hops for bittering, and huge...

Had a blast, learned a lot, drank some good beer, enjoyed good company. Got lots of good feedback on recipes too. We are planning another brew day with them in a couple weeks. It's amazing how much more physical labour there is involved in a batch 15x the size of what we do at home.

A recent trend in Ontario is for craft breweries to do one-off batches with home brewers who have a proven track record of creating beers worthy of larger-scale production. Here are some shots from last Friday, when my brew partner and I did a guest batch with Cassel Brewery, our local...

Sorry Everyone... I lost track of this thread and forgot to post the recipe. I intend on brewing it again in a couple weeks to be ready for xmas, so here it is... Bastardized Rauchbier Prototype Original Gravity: 1.055 Final Gravity: 1.014 ABV (standard): 5.38% IBU (tinseth): 26.87 SRM...

So far I am at 42 gal + 7 gal of cider = 44,124

6 gallons of unorthodox cider, and about 4 gallons of "Leviathan -A Beer for Men" (11.1% ABV Imperial Bourbon Porter).

Recent masterpiece - Honey Blonde Ale. 6.4%ABV, 23 IBU. Brewed with Tettnanger and German Saphir hops (Saphir has a nice tangerine aroma to it). Finished with orange blossom honey. Citrus and caramel on the nose, balanced by clean bitterness and a lingering honey finish. Thick creamy mouth feel...

That looks tasty... got a recipe?

Is this a Mill St. Tankhouse clone?

Invincible Double IPA left over from July's batch.

11lb Vienna Malt (Weyermann) Mash 150F for 60 min. 0.5oz Pac. Gem @ each of 60, 13, 5 and flameout. Wyeast 2565 Kolsch yeast. OG = 1.059, FG = 1.013 6.1% ABV 48IBU Its very clean and crisp with a dry oaky bitterness and some pronounced blackberry notes in the finish. I had read that a lot...

Kolsch yeast does make a beautiful beer! Kolsch-style Vienna/Pacific gem SMaSH!

The sad thing is that several people at Sam Adams, who occasionally manage to make some pretty decent beers, thought this tasted good enough to sell.... I'm usually my own harshest critic when it comes to beer. I won't get someone else to try something that I think is substandard, let alone sell...

I suppose mine isn't technically a traditional rauchbier in that it's not a lager. I fermented with Wyeast 2065 Kolsch yeast at about 58F and bottle conditioned at about 54 for several weeks. Result is a pseudo-lager in that there are very low ester notes and a nice clean bitterness to it.

Thanks for the compliments guys. I was going for something a little more subtle that what I had read in the forums and elsewhere. I didn't like the sounds of "bacon-y" beer, and that's how a lot of people had described their impression of rauchbier. I was going for something that wasn't like a...

Your "light-ish" beers are still 40+ IBU.

While looking for something different to try making for the holidays, I stumbled across Rauchbiers. I must admit, I had my doubts, and I wasn't 100% sold on any of the recipes I saw, so I created one that capitalized on a couple things - Maple sugar season in Eastern Ontario, and a friend who...

Several sips into my latest recipe - Maple Cherrywood Rauchbier. The picture doesn't do justice to the clarity, and this one is unexpectedly delicious!