Stirrup Cup Wheat

A while ago, somebody asked for a suggestion for a beer for an English autumn hunt.  Which naturally, got my brain whirring.

Crabapple Bier de Garde

Hopefully this works....I decided to finally break down and buy Beersmith (2.3.7).  Thus far it seems to be worth it, but I rather wanted to check how accurate it is with mash schedules.  One of the brews I wanted to do was a bier de gard; something with an extremely simple grain bill, a combination of wild and saison yeast, fairly low hop.

Then I noticed the crabapple crop on the tree, and went eureka!  This is the result; a fairly typical farmhouse ale with only three malts (pils, wheat, and rolled oats).  I should get some interesting flavours from the wild yeast, as well as some acidity.  The other thing I was playing with was a looong boil to develop some melanoidins.

Rhubarb Wine Rebrew, 2016

So, every year I make a batch of Rhubarb wine, with slight differences in the yeast and quantities.  This year, I hit an all time high, using almost 30 pounds of rhubarb--about double the suggested 3lb per gallon, hoping to finally get some strong rhubarb flavour.

Raspberry Cane Session Ale--a full on experiment

A while back, I was reading Larsblog, a fantastic resource on farmhouse brewing written by Lars Garshol and noted an unusual brew he mentioned when taking a tour of yet another Lithuanian farmhouse brewers...it was brewed with raspberry canes in the mash.  Being as I have plenty of raspberry plants, I immediately wanted to try it as an ingredient.

Near 100% Wheat

I decided I wanted to see what a wheat beer really tastes like--with the BIAB system, you don't have to worry too much about stuck sparges.  So, I went with a grain bill which was almost entirely wheat, other than colour malts (sadly, chocolate wheat wasn't available), to make something like a weizenbock.

That /was/ the plan.  Then I thought about making it into a wit beer, with only a 15minute boil.
  Then a friend sent some wild Washington bolete mushrooms to me--and a day later, someone on a homebrewing group mentioned making a bier de garde with black chanterelles.  And the new idea was born.