Just the other day, I enjoyed a couple pints of Spruce Wayne, a spruce tip flavored Cascadian Dark Ale brewed by Falling Sky. It was a reasonably hot day here in Eugene, OR at about 85F.

After a good walk, I stopped at Garden on Friendly for a couple pints of an old favorite from SoCal. This is Swami’s IPA from Pizza Port.

I like Cascadian Dark Ale, Black IPA or whatever you want to call it. Especially when brewed with spruce tips.

With a convenient train stop. Conductor, take me to the nearest brewery, please.

Thanks

The last pour of my Summer Pale Ale, the keg has kicked. My wife complimented me on the clarity of this beer - it is almost brilliant? Next up will be my Summer Wheat Ale, but that will be bottled since our garage fridge will be put into “regular” fridge duty during our kitchen remodel, which...

This is Remote Control Hazy IPA at SunRiver’s Eugene tap room.

While she sips rose’ I am enjoying Chardonnay at our favorite local winery.

Might we describe it as phenolic?

My mash time is started after I have poured in the crushed grains, stirred thoroughly to ensure there are no clumps, measured the temp, then put the lid in place. My mash time ends when 80 minutes of rest time has passed. At that point, I lift the grain bag and let it drain until flow reduces to...

It’s always beer thirty somewhere. Are you in California or Florida?

Stovetop BIAB full volume mash is my process using a 5.5 gallon kettle for 2.75 gallons into the fermenter. My mill gap is set at .025, and the grains get run through twice. Because I enjoy data collection, I stir and measure temperature while collecting a refractometer sample at 20 minute...

While out for a long walk in my neighborhood, Hey Neighbor Pizza called out ro me for some refreshments. Local tap fizzy water and pFriem Pale Ale.

After a few more days without disturbance while we were out of town, my Summer Pale Ale has cleared well, and has some nice tiny bubbles in that head.

Looks good enough.