Troegs Perpetual IPA

I picked up a 22oz. bottle at Al's and for $6, I figured it would be worth a go. I can't remember the last time Troeg's disappointed, and this surely was not one of them. The pour was a nice golden amber, and a nice head that quickly dissolved leaving some beautiful cobwebs on the glass. The nose was pine and malt, with a hint of spiciness I wasn't really expecting. First sip was big on citrus with an alcohol finish. It was lighter than anticipated but an easy drink for a big IPA.

Well done boys, this one is very refreshing.

Sunday Afternoon

My wife and I were sitting around earlier today, and since the weather cleared and there was nothing on the docket, we did what any beer loving couple would do; we grabbed a mixed sixer over at Al's.

Breckenridge Brewery Regal Double Pilsner Small Batch Series 7% ABV- pours a yellow gold with almost no head at all. It's hearty build of malt is similar to other big beers and the hoppiness crashes through like an IPA but keeping a crisp pilsner flavor all the way through. It is a nice warming brew, and goes down smooth.

Shipyard Brewing Company Pumpkinhead Ale 5.1% ABV- this beer pours a very light gold, almost oddly so. The head dissipates within minutes, and carbonation seems to be low. First impression is the smell that is literally pumpkin pie. The flavor is nothing short of a fork full of sweet homemade pumpkin. Sweet and full of body, it would be perfect companion for dessert at Thanksgiving. I may pick up a six pack for that exact purpose.

We had a few others, but nothing out of the ordinary. I did indulge in my first Sam Adam's Oktoberfest of the year. As usual, Jim never disappoints.

Pear Cider

Today I played gofer and picked 45 pounds of Bartlett pears. They were washed and bagged and placed in the freezer to chill them before being moved to the refrigerator to ripen a bit more. Once that occurs, I'll update as to the progress.

Irish Love

Last year I made a batch of dry Irish stout because of my affinity for dark dry beers. What I did not figure on was this brew needing about a year to really get happy. So yesterday as my wife was recovering from her surgery, I was looking for a little libation to make me happy. I found it in a dusty bottle that had been hanging out in the basement for nearly a year. I actually thought it was a different beer than the stout.

Regardless, I poured it and walked away only to come back and take a swig. WOW! The dryness had balanced into a nice semi-dry roasted flavor and the once bitter toasted background came forward in a much more mellow almost chocolate body.

I have to dig around to see if there are any remaining bottles, but this is one I will have to remember to leave it sit around for some more Irish love a year later.

Skeeter Pee

I love the name. I have a feeling that I will enjoy the beverage. It is basically lemon juice and sugar fermented out. Do not confuse this with hard lemonade though, those are malt beverages with a wimpy 5% ABV. We used champagne yeast slurry from a batch of sparkling wine I will attempt to make in the methode champanoise, but I digress. This little insect excrement should close out around 10%, and pack a mammoth wallop. Back to the pee. I found the recipe online, compliments to the author and contributor at http://www.skeeterpee.com/. I started it last week, and pitched the yeast on Friday. There was a short lag, but using a wire whisk, a little elbow grease, and a healthy dosage of yeast nutrient, we have a rolling ferment going now. OG was 1.068, and as of Sunday was down to 1.060, so progress is happening.

The website and most sources of recipes call for it to be a still beverage, but I want to take things to another level. We are going to carbonate this. And the best part is that it will be ready in time for the beach trip (hopefully).

Once the gravity it down closer to 1.000, we can transfer it to the carboy for clearing and bottling prep. The key here will be timing, so as not to add too much food at bottling and creating glass grenades. But this wouldn't be as much fun if there weren't some element of danger and risk involved.

If all goes as planned, next year there may be a lime version making its debut. And no, I am not waiting for radioactive mosquitoes to go number 1.


On Saturday the 20th, we finally bottled the skeeter. I added 1/2 cup of sucrose for carbonation. Initial tasting at bottling showed maturation from what it was during the transfer. Nose is that of a very young wine, but the flavor is that of fresh lemon. Not bad at all. I will be interested on how it tastes after a week carbonating in the cellar.