I got to 20 home-brews this year! 1. Belgian Witbier with home dry satsuma peels 2. Belgian Quad (Chimay Blue style) 3. Pale American Wheat with spices for Mardi Gras 4. Dry Irish stout for St. Patty's Day. 5. Belgian Witbier with coriander, cardamom, satsuma, and orange 6. American West Coast IPA with Galena and Azacca 7. Double NEIPA with Galaxy and Citra (9.5%) 8. Belgian IPA with Simcoe, Citra, Mosaic, and Chimay yeast 9. Imperial Hefeweizen with Mosaic whirlpooled, a double hefeweizen recipe I got up to 9% 10. NEIPA with Galaxy and Citra and WLP095 11. Imperial Belgian Saison (11%) brewed for hurricane season 12. American West Coast IPA with Habaneros, single hopped with Mosaic 13. Summer Saison, Styrian and Saaz with French Saison yeast 14. NEIPA with Galaxy and Citra and Wyeast 1318 15. American Pale Ale, west coast style, with Perle, EKG, and Rose Hips 16. SMaSH: Munich Type 2, Tettnang, WLP029 Kolsch 17. Session NEIPA single hopped with Galaxy and White Labs London Fog yeast 18. Belgian Quad (Chimay Blue style, same recipe) 19. NEIPA Single Hop with Denali and harvested London Fog 20. NEIPA with Simcoe, Chinook, and Lemondrop hops, with harvested London Fog.