Beers

Updated 2017-08-13.

You can find pages for each of my beers here. On each page I will try to share my thoughts on the inspirations for my beers, their names, some notes on their evolution as I tinker with the recipes, and any social media updates or pictures I’ve shared about them.

All of my beers are on Untappd, please check in if I’ve managed to share a bottle with you or you received or sample one through a friend of mine.

Here are some groupings of the different beers I make to understand a few ways I think about them.

Seasonal

I definitely try to observe some sense of seasonality, with lighter and more refreshing beers in the warmers months and more substantial and hearty beers in the colder months. I also do some annual one off brews, usually right at the start of the year.

Year Round

  • Top of the World – a cream ale featuring locally grown and malted barley, I will make this beer whenever there are openings in my brewing schedule, to help keep my taps full since it is a simple recipe and a delicious, easy drinking beer

Spring

Summer

Autumn

Winter

One Time

  • Pierian Spring – Made in the Summer of 2015, a Hefeweizen with rhubarb
  • First Citizen – A variation on a Kentucky common made with locally grown barley and rye that I made early in 2017.
  • For the Win – Made at the start of 2016, an English porter with cold pressed coffee
  • Moderate Imperfection – Made at the start of 2015, an English barley wine based on Modest Imperfection
  • Foreign Country – Made in the Summer of 2016, an English best bitter that I thought was going to go in rotation and was replaced by the rye variation I made of it almost immediately
  • Majestic Simplicity – Made over the Summer and Fall of 2016, a special occasion beer that is a project unto itself
  • Pirate King – Made at the start of 2017, a wee heavy aged for a year and conditioned with Scotch infused oak.
  • Brimstone Hill – Made in the Summer of 2017, a tropical stout flavored with sorel, hibiscus and Scotch bonnet chili peppers, inspired by traveling the Caribbean with my dad when I was young

Flavor

My current inspiration are historic British beers. Even within that realm, there are a wide variety of tastes to explore, more than I think most people realize. For those not as familiar with my beers, I thought I would also try to organize them by some sense of flavor.

Hoppy

  • A Sprig of Grass – an English IPA, very heavily hopped but with a decent malt character to balance
  • Foreign Country – an English best bitter, bitter but not as heavily hopped as the IPA, a bit more crystal malt sweetness in the grain bill

Malty

  • Pirate-in-Chief – a Scottish 80 shilling export ale, not too dissimilar for paler English beers bit with a touch of roast barley for color and a hint of smoke and an extended boil to enhance the sweet complexity of the malt
  • Best Interest – an English mild, the original session beer that is all about the malt with just a hint of hoppiness for balance
  • Friendship’s Shrine – an English brown ale with cinnamon, vanilla and cocoa
  • True Politeness – an English brown porter

Light

  • Top of the World – a cream ale featuring locally grown and malted barley, this is the lightest colored beer I make though I make plenty of others that are similarly low in alcohol, this beer is incredibly crisp and refreshing

Heavy

  • Modest Imperfection – a historic Burton ale re-creation, I’ve made a barley-wine version of this beer and a table beer version but historically it seems to be somewhere in between so from 2016 it will be more of a winter warmer
  • Rambling Digression – an English Old Ale, this beer is all about rich complexity with tons of dark and dried fruit notes along with plenty of alcohol and residual sweetness
  • Cursing the Darkness – While technically a sweet stout, this recipe, thanks to Ron Pattinson, actually looks like it will end a bit drier and hoppier than most other examples of the style.

Retired or On Hiatus

As my set of recipes has grown, there are some beers I have retired or taken out of rotation for the time being.

  • Sun Dial in the Shade – an English oatmeal stout, one of my oldest recipes that I am re-thinking in terms of how and where it fits and what I might like to do with it should I start making it again
  • Dye-cast – a Belgian dubbel, as much as I love drinking Belgians, this one, another of my oldest recipes and one of my favorites, doesn’t quite fit in with the current rotation

“Can I Buy Your Beer?”

I am flattered by how often I get this question. I am exclusively a home brewer, making batches five gallons at a time in my home. Without a license, it is illegal for me to sell my beer. There are nanobreweries, effectively licensed home brewers. Thinking is mixed on whether they are viable. Common wisdom suggests a minimum size for a going brewery is out of the reach of your typical home brewing setup. Trying to produce sufficient volume overall five or ten gallons at a time is not likely going to work. Scaling to 7 barrels or more represents a considerable gap in practical knowledge as well as capital expense for gear and operating expense for materials and space.

I may one day open a commercial brewer, though it is far from certain. I am pretty happy as a home brewer and there is still so much for me to learn.

What you can do is receive beer from me as a gift. Contact me directly if interested to learn more. I do ship beer around the US to friends though any help with the costs related to shipping is greatly appreciated. Dedicated 2 bottle shippers cost me about $7 and I have to order at least five shippers at a go. Shipping varies between $15 to $20 depending on where the “liquid yeast samples” are going.

2 Replies to “Beers

  1. Hi Thomas, we met at Dark Cloud one evening last year and your beer is legitimately some of the best I’ve ever had (and I’ve visited the best breweries across the country). I’m still having dreams about the kolsch you brought and was hoping to try to recreate it on a buddy’s homebrew setup with him. Would you mind sharing the recipe?

    • Hey, Brian,

      Sure, I remember the tapping party at Dark Cloud. I am glad you enjoyed the Kolsch. The recipe is very simple.

      • 8.5 lbs Dark Cloud Pilsner
      • 1.5 lbs Dark Cloud Vienna
      • 0.25 lbs Dark Cloud Munich
      • 1 hour mash at 150F
      • 1 oz Liberty as a first wort addition
      • 1 hr boil
      • 0.5 oz Cluster 15 mins before flame out
      • 1 oz Crystal in a 10 minute whirlpool with a 10 minute stand
      • Ferment with WLP029 at 65F
      • I gave this one an extra week of cold conditioning, so about 4 weeks total

      Let me know if you want any of the process or other technical details like water profile.

      -T

Leave a Reply

Your email address will not be published. Required fields are marked *