So we’re doing a bit of experimenting with our pale ale, which currently is good but not great. We brewed a 10-gallon batch on Monday. Five minutes before the end of the boil, Joel came up with the idea of putting ginger in the beer. So… we threw half an ounce of candied ginger in
We brewed a California Common Ale last week and have been scratching our heads trying to come up with a name. We’ve got a few potentials, but definitely want some feedback before committing. The front-runner right now is Ole Prospector, followed by The Commoner. Ole Prospector, obviously, is a derivative of the California gold rush.
They laughed at Christopher Columbus when he claimed that the world was round. They scoffed at Jonathan Baker when he claimed that he had developed an amazing new dessert: mint chocolate chip ice cream and mint chocolate stout. History has proved the naysayers wrong on both counts. I tested this fresh concoction on Steven and
We brewed beer last night! It was awesome. Here’s the lowdown: Southern Monk: We brewed the first batch (and hopefully not the last batch) of our peach Belgian beer, the Southern Monk. All went well, even after Joel peed in the wort. Weissguy Hefeweizen: One week into fermentation, we transferred into kegs. We’re going to
Listen up, naysayers. My roommate just bought some mint chocolate chip ice cream. I had a mint chocolate stout in the fridge. I did what any normal human being would do. I mixed them together to create the world’s first (probably) mint chocolate stout float. I didn’t expect much. I’ll admit, it sounds nasty. But
It’s early in the process, but we’ve got some (good) news. After a successful experiment of dry hopping our chocolatey stout with mint leaves, we are going to try to turn our Lumberjack Stout into a Mint Chocolate Stout. Upon hearing our ideas, some people seem to think this would taste great… some people don’t.
But we’re not there yet. We’ve had some great reactions thus far (thank you!), but the one resounding name, Triple Dog Barleywine, has been ruled out for a very good reason. Because of Flying Dog Brewery, who “owns the dog space,” as we might say in marketing. However, I would still like to give props
Brewing was a rousing s ccess last night. We currently have 10 gallons of a Christmas barleywine in fermentation. I also have a new favorite smell: boiling barleywine. In addition to the 30+ lbs of grain (which will give it an alcohol content in the teens), we also added candied ginger, cloves and Allspice. It
With our massive new inventory and recent purchase of Pro Mash, the doors have been blown wide open for new brews. Tonight we will be brewing up a Christmas Barleywine, which should be ready for consumption by November. Barleywines benefit substantially from aging, anywhere from 3-4 months to several years. By the way, a new
My father is a motorcycle enthusiast. Not Harleys, so don’t worry. More like BMW off-road bikes. He also does a bit of track work (that’s him on the left). That said, he asked us to create a custom brew for an annual motorcycle event held in North Carolina. Needless to say, we decided to do
Remember that time when we had that sanitation problem with our beer? Yeah, that was fun. Joel found himself dealing with the remnants of said problem on Monday. Take a look at the video and you’ll know why we had to pour it out. It was either that or serve it to our enemies… revenge
After some recent failures and a few successes, we’ve updated the Brews page with descriptions for several new beers. Boring content by Jeff, amusing witticisms by Jonathan. And remember as you read about beers that make your mouth water, the only way to taste Monday Night Brews is to stop by Joel’s on Monday nights.
As many of you are already know, Joel is a rascal and a charlatan. True to form, he has gone behind our backs and created his own beer, commemorating who else but himself. Joel is currently celebrating his UVA college reunion, complete with a MNB HooBrew in hand. The wahoo, for those who don’t know,
The good news is that our most recent Weiss Guy Hefeweizen is coming into its own as a delicious beer. We brewed half of it with an American yeast and half with a Bavarian yeast. The Americans did an okay job, but the Germans worked tirelessly to make our Weiss Guy awesome. It’s still a
What better way to celebrate the marriage of two love birds than with alcohol? Well, Andy Chern and Gretchen Schultz (soon to be Chern), now you can drown away those Newlywed sorrows with your own brew: Ball & Chern Stout. With much collaboration between Andy and Gretchen we have arrived on a suitable name, label
This past weekend was the first sampling of the Drafty Kilt, our Scotch Ale which spent 4 weeks fermenting before spending another 2 weeks in the bottle. Since all 4 weeks were spent fermenting in a plastic container, there was a general expectation that this would be yet another case of over-bubbly alcohol water. But
Last night was a busy one for MNB. We sampled 5 new batches, including 4 completely new beers. Plus we brewed up a 10-gallon batch of Weissguy and had our first MNB beer on tap. The quick rundown: Cowtipper Cream Ale: Turned out well – I’d say 3.5 out of 5 stars. I wouldn’t naturally
So it doesn’t actually have a soggy bottom (it’s really a very clear beer) but for some reason I think of the Soggy Bottom Boys from “O Brother Where Art Thou” whenever I think of the Bog Monster. But I digress, so I cracked my 2nd Bog Monster last night. We cracked the first one
In recent weeks my fiance and I have struggled over what to give our guests as favors for the reception. There are the usual, boring little items, but who really wants any of that. We wanted to give something any decent person can appreciate. And then, over lunch with Jon and Joel, it hit us.
Casserole is to food as Monday’s ale is to beer. And that’s not necessarily bad. Some casseroles are quite scrumptious. Essentially, after bottling 150 beers on Saturday, we realized that we had not performed our usual “beer ingredients run” to buy grain, hops, yeast, etc. for next week’s brew. We also realized that we desperately
I take full responsibility, seeing as it was actually my idea. I think we liked it at the time… but we were also probably a little buzzed and easily excitable. So we’ve got a new name for our cranberry ale (and it is NOT Manberry Ale, though that was my ultimate vote). Introducing: Sweet &
Yes, as many of you know, we’ve been in a slump lately. A wild-yeast-induced slump. Unfortunately we didn’t realize this until the first batch became drinkable (or explodable). Since we brew every week, that means there were three other batches brewed using the same processes and scratched up plastic buckets. That means four total botched