Friends, once again the illustrious team brew team of yours truly and Sergeant Stout teamed up 3 weeks back and brewed up a storm. Or rather two batches of beer. Then last weekend we bottled them... and something wonderful happened... both of our beers... while flat, tepid and not even done with their development (2 weeks minimum of course but I think these babies will be shining come February or so) both beers tasted amazing. I'll get more into it when we give the bottle-conditioned beers a taste (which I may do prematurely this weekend...), but here's a primer: The Sarge brewed what I guess I'll call a Holiday Ale if I must classify it. The beer is spicy, rich and bursting with a crisp tartness supplied by copius additions of fresh and dried cranberries. A lovely amber hue. My beer is a Scotch Ale and, if I may be so bold, manages to both cleave faithfully to its style while boasting notes of honey, spice and a secret hobo twist I'll never reveal. Oh... OK... the secret ingredient is... is... RIGHT BEHIND YOU! AAUUGH!!!!! GLAUAWAUGH!!!!! *Except that "you" means "me."

OK I have to come right out and admit that I have yet to upload the pictures I took of the Eagle Rock Brewery this weekend, so I kind of took or stole or whatever these from their site. Now that the air waves are clear and the Captain can rest easy, here is a shot from atop what will be the taproom down to the floor where the magic is happening: That's Steve Raub, who co-owns Eagle Rock Brewery with his son, Jeremy. The gentlemen were kind enough to show Mrs. Beer and myself around for a while on Saturday.

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BELGIAN WIT ROUND III, KIDS! DAMN RIGHT!* That's right, we brewed us another Belgian Wit, and this one's going to rule. It's been a brewy week, beervolk. The Mrs and I bottled our Blackberry Wheat two nights ago, and then last night we brewed us some Belgian Wit, baby! We're talkin' sweet dried orange peel, cloves, cinnamon, fresh squeezed tangerine juice and 4 other flavor ingredients that are SECRET... and no, I don't mean water, hops, grains and yeast. Those are not the secrets. So wait there... on the very edge of your chair... whimpering and hoping no one notices you forgot to put on deodorant (again) and we'll see you in, oh, 4 weeks. *or so we hope... more on that in uh... a month.

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We had a lot of folks over on Sunday, friends, including Kolonel Tripel, Brigadier Bock, Admiral Ale, Sergeant Stout and the seldom-heard from Herr Hefeweizen (at least he brought Hefeweizen) and a bevy of other folk. Much food, MUCH drink, and---of course---much good beer. Until the brew ran out. We quickly sent a detachment for more brau, and they admirably came back with 3 twelve packs. One Sam Light. Fine indeed. One Guinness. No prob there. And the third... as you've likely guessed... MILLER CHILL! Chelada Style Ureabrau.

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It's a great day, beervolk! Except that I'm at work, so it's not a great day. But whatever! BEER DAY! Green, many beer Beer Day is here! So hoist a few green braus... or if you're like me, regular braus, as I find green beer rather off-putting. I know it's merely food dye, but still, please keep that stuff away from my fine beers. OK. Yeah. You can put it in the whiskey. And remember to hoist one to the original OG...

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