Brewing is really all I care about.  I’ve been making beer since the fall of 2008.  I switched to all-grain in early 2010 and have just resumed brewing after a 8 month break. I moved to Nome, Alaska, and had to spend some time figuring out how to do it here on a limited income with the logistics of being 540 miles away from the nearest brewing store.

Next up: a simple brown ale, brewing within a couple weeks hoepfully.

December 2010:

On December 30, I brewed a not quite yet named British pale ale.  This was the first brew on the new all-grain system.  11lbs of grain, 4 oz Kent Golding hops, Wyeast 1098 British Ale yeast.  Currently fermenting at 68-70 degrees.  Hops were purchased from HopChimp, a hops vendor on facebook.

March 2010:

Northern Brewer Oatmeal Stout

Summer 2009:

Alpha Wolf EPA:

This Extra Pale Ale is reserved for the king of the pack.  Loads of golden malt provide a refreshing feast for those who are tired after a night of dominance and killing two-ton moose. An excessive dose of Royal Cascade round out the brew as the fruity yeast provides dessert for those who reign supreme.  Omega wolves can eat their own crap.  Ready to kill September 1st.

Scorch Porter:

A death-black full bodied porter.  It’s like tossing a slab of Aztec chocolate into the day-old sludge in the bottom of the coffee pot and throwing it in the brew kiln for a year. Nugget and Cascade hops do what they can to numb the roast blast.  Pairs well with itself.  Get your WhiteStrips ready, this brew destroys your teeth. Ready September 20th.

Soon:

Old-Growth IPA:

A tongue shredding hopped out IPA featuring the finest Douglas Fir, Norway Pine, White Pine, as well as last year’s Christmas tree.  This ale screams Minnesota north woods, but if there is no one to hear it, does it still scream?

or

Smokestack Ale:

A rich, thick, jet-black  rauchbier that billows flavor that range from walnut to hickory to charcoal.  Peat-smoked malt gives you a full five years of 4th-hand smoke.  A measured drag of throat-scorching  industrial revolution hops provides balance to the blast-furnace heat.  A carbon offset comes optional with this brew.

or

Terror on Two Wheels:

Equal parts WD-40 and Brazilian rubber tree extract make this beer street-legal and endo-proof.  Rich carmel and toffee malts provide sweetness and electrolytes for the road ahead.  Available in 12 oz bottles and Camelpaks.

or

Real Deal Pilsner:

This beer has nothing to hide.  golden Pilsen malt + piercingly sharp Saaz hops.It works as high-end lawnmower, football, or frisbee beer.

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Brew History:

June 2009: AMERICAN RED.

Copper-colored, union brewed, smooth as sailing, kid tested, summer approved.  Features pure Minnesota water and Marlboro Reds.

April 2009:

HARD. A spicy apple cider.  Gingered beyond belief.

hard labels

January 2009:

BMATH Inaugural Nut Brown Ale.  Pairs well with red meat, desserts,  and change.

Illustration credit goes to Shepard Fairly.  Check him out.

December 2008:

Garbage Pale Ale.  The name doesn’t lie.

November 2008:

BMATH Autumn Stout