Mellody Brewing

Time to Start Planning

15 days from now Philly Beer Week begins. This is a week long beer extravaganza.  No holds bared, events in multi location each night.  There are food pairings, debuts, and firkins...oh my.  I will either be broke, unemployed or drunk by the week's end.  Maybe all three. 

I only know of a few events I'll definitely be attending. One, brewer and friend Bob Sylvester from St. Somewhere in Florida will be at a few events the first weekend.  Second, I'll be volunteering on March 7th at the Craft Beer Festival.  Other then that, I'm overwhelmed by the options, they so many good options.  Stay tuned for updates as we get closer.

Want to join me? Send me an email - let's meet for a beer.

Mellody Brewing - Brown Ale

According to BeerAdvocate.com, a Brown Ale is, "spawned from the Mild Ale, Brown Ales tend to be maltier and sweeter on the palate, with a fuller body. Color can range from reddish brown to dark brown. Some versions will lean towards fruity esters, while others tend to be drier with nutty characters. All seem to have a low hop aroma and bitterness." I've never been one to seek out a Brown Ale, or Nut Brown, thought back in the day I was a huge fan of Newcastle and an other brown ale that we used to drink all the time in Baltimore whose name is escaping me at the moment.  Anyway, it's a style that I think when done right, is a very sessionable and drinkable beer.  This will be the extract beer we'll be formulating over the next few days, and maybe brewing this weekend if it's cold and snowy as predicted.  If you want to come and join in the brew day fun - let me know.

The ingredients will include:

Grain Bill: Amber Malt, Dark and Medium Crystal, Pale Chocolate Malt

Extract: This is a tough one - but we'll see what the store has.

Hops: Fuggle

Yeast: British Ale

This is probably a better winter beer, but who the heck cares.  According to the groundhog from hell, we're going to be in winter for a while so, buckle up.

Small Time Brewing - it's time

Now that things have settled, at least enough to feel at home - I've started day dreaming about the next brew day.  It's back to small kitchen brewing for now, and that means extract, or maybe partial mash.  I'd like to brew something new - totally new for me since we're back north and am starting fresh.  Nothing says new beginning like a new recipe.  Any style suggestions or thoughts are welcome.  Send me some comments and inspiration.  Especially if you'll be drinking it...let me know what you want.

I Lost on Jeporady...

Philly Craft Beer Week is coming...and so is a competition that I am going to begin studying for...to be named 2009 Philly Beer Geek.

Who wants to sponsor me?