Brewing Log

This is a simple perry made from local juice and local yeast.

This was a spontaneously fermented cider from local juice and microbes.

I made a double batch of Apfelwein from a local fresh-pressed apple juice.

I decided to make a traditional cyser using local fresh-pressed apple cider and honey from my own hives.

This is a partigyle small beer made form the spent grains of kellerbier batches #6 and #7.