Ok, we have kept you waiting long enough.... it is time for our first post on (drum roll please)...
Over the past 18 months we have brewed nearly a dozen batches of beer. We'll get to some of the earlier brews soon, but for now, the spotlight is on our newest creation: "Matilda Anderson," named after one of our favorites, Goose Island's Matilda, and our friend, Tim. Both Matildas are a Belgian Pale Ale, slightly fruity and a little spicy. It is a crowd favorite. This weekend, we are hosting the tapping party, where friends will enjoy the first sips fresh from the keg. If our friends at The Lederman Kitchen are lucky, we'll sneak some across the pond.
And now for the star of the show...
1 1/2 lbs Moris Oter Grain
1/2 lb 10-13 Grain
7 lbs malt extract
1oz Styrian golding hops (at 60 mins)
2oz Saaz hops (1oz each at 30 min and 15 min)
Belgian Golden Yeast
Boiling the grain to make the wort.
Adding the malt extract.
Pouring into primary fermenter.
The beer is then transfered to the secondary fermenter, where it stays for 3 weeks, the we transferred to the keg (or you could bottle).