rorygilmore
Well-Known Member
NHC is only 3 weeks away! I thought it'd be fun to hear about what others are bringing so I know what to seek out at Club Night and the hospitality suites.
I'll go first...
I'm bringing 4 beers of my own, along with a handful of club projects:
- A big imperial stout that I aged in a small bourbon-style whiskey barrel that was scored from a local distillery, Woodenville Whiskey Co.
- A sour mashed, no boil, Berliner Weisse w/ brett.
- A small IPA (4.5%) which was my attempt to make a sessionable version of a Pliny clone.
- An 8% saison w/brett with tons of cherries added.
Club projects:
-We coaxed Naked City Brewing into brewing a collaboration with us: A whiskey barrel-aged imperial stout specifically brewed for NHC. We're pretty excited on how this one came out. Don (head brewer/owner and fellow HBT'er) was an amazing host and he really did a great job on this beer.
-Sour barrel project: Last June, we filled a 60 gallon white wine barrel with roughly 70% pilsner and 30% wheat and just about every souring/funk organism we could find. We had some leftover beer that didn't fit into the barrel, so that was aged separately in a corny keg. The plan is to serve both the barrel version and the corny version side-by-side at club night so that comparisons can be made between the two (spoiler alert: they are VERY different).
If you're interested in specifics, we put a bunch of detailed write-ups of our projects/beers here: http://seattleproper.com
I'll go first...
I'm bringing 4 beers of my own, along with a handful of club projects:
- A big imperial stout that I aged in a small bourbon-style whiskey barrel that was scored from a local distillery, Woodenville Whiskey Co.
- A sour mashed, no boil, Berliner Weisse w/ brett.
- A small IPA (4.5%) which was my attempt to make a sessionable version of a Pliny clone.
- An 8% saison w/brett with tons of cherries added.
Club projects:
-We coaxed Naked City Brewing into brewing a collaboration with us: A whiskey barrel-aged imperial stout specifically brewed for NHC. We're pretty excited on how this one came out. Don (head brewer/owner and fellow HBT'er) was an amazing host and he really did a great job on this beer.
-Sour barrel project: Last June, we filled a 60 gallon white wine barrel with roughly 70% pilsner and 30% wheat and just about every souring/funk organism we could find. We had some leftover beer that didn't fit into the barrel, so that was aged separately in a corny keg. The plan is to serve both the barrel version and the corny version side-by-side at club night so that comparisons can be made between the two (spoiler alert: they are VERY different).
If you're interested in specifics, we put a bunch of detailed write-ups of our projects/beers here: http://seattleproper.com
