Hey guys,
I just started mashing in this year's Chateau Jiahu. After a one year hiatus, it's back. All of the honey and grapes and hawthorne fruit is lined up on the brewing deck and is ready to go.
...and you know what that means. INVENTORY!!! Almost done.Right now in the brewhouse we are brewing 90 which is what we'll do all day and night tonight. At 6:00 tomorrow morning, the first bit of Sah'tea will be going down.
Hello friends. There will be some brewing excitement occuring at the Rehoboth pub tomorrow...well it was supposed to be today but there was a delay in our malt delivery but that's a minor inconvenience.
Tonight is the night! After an exhausting day of sensory training, I will be heading to our brewpub in Rehoboth Beach to be the hometown representative at Simul-Cask. Before the firkin is tapped, I will
Hello friends,
This week is a busy, busy week in the brewhouse. We started the week with some old favorites; 120 and Immort. Not only do these behemoths require long fermentation times, they also chew up a good bit of the earth's rotation to get them into fermentation.
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