Saturday Oct 8, 2011 – We convened at Rob’s house again for the next brewing. This time, Nate brought us a Belgian Tripel to sink our teeth into. It was amazing how much and how many assorted sugars go into this to create the high ABV level of a tripel. After all, it is the interaction with the yeast that converts the sugars to alcohol. During the brewing, we also popped open and began pouring the Imperial Blonde Ale that we brewed back on July 4th weekend. It was a hazy golden amber color, with plenty of sediment/yeast still in the beer, even after being filtered before bottling. It had a slight banana aroma to the nose and a subtle hop finish after tasting the nice light-to-medium bodied ale.
After the brewing process was complete, we sealed the fermenter, inserted the airlock and hid it in a dark cellar in Rob’s basement. From there it will sit and ferment for a few weeks before bottling. And then the wait begins as conditioning could take several weeks to complete.
We proceeded to walk (just a block or two, right Rob?) to The Office, a popular hot-spot in downtown Morristown. Upon reaching the bar, we noticed a giant wall with glass shelving and a nice assortment of import, domestic and craft beers. Our stomachs were growling and our taste buds were craving some tasty pub fare. We ordered our beers and food and enjoyed the fruits of our labor throughout the day. We then proceeded to The Famished Frog to swill more delicious goodies before venturing home for the evening.
Enjoy the pics!
A list of beers we sampled/consumed during the brewing and subsequent bar stops…
Dogfish Head Punkin Ale
Dogfish Head Pablo Santo Marron
Flying Fish Exit 4
Left Hand Sawtooth Ale
Rogue Hazelnut Brown Nectar
Samuel Adams Double Pumpkin
Southampton Double White
Stone Arrogant Bastard Ale
Victory Storm King
Weyerbacher Merry Monks
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