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.


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





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


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.


  • 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


  • 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


  • 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


  • 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.

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