test batches

 So to keep things extra interesting at the brewery, I like to pull some wort aside to play with. Since we lack a pilot system this is the best way to try small scale experiments. The latest debauchery comes in the form of a twisted American wheat ale. Much in the vein of the Sour Bee, it is a house beer fermented with a blend of yeast and souring bacteria. What sets this one apart? During the conditioning phase I added five pounds of lightly caramelized pineapple to the five gallon fermentation. Keep checking in for more updates on the progress of this brew and the many others coming down the pipeline.