On the heals of my first NHC and getting inspiration from Mike Tonsmeire's talk on the influence the mash has on sour beers, I'm diving head first into the world of mixed fermentation / sour beers. My plan so far is to brew 7 gallons of wort and ferment one half with Wyeast 3763 (Roeselare) and...
Looking to swap some beers during NHC in Grand Rapids. Also planning on stopping at Bells on June 11th if you are in that neck of the woods.
FT:
Dark Lord '14
CW Sixteen
ISO:
Russian River Sours
Cascade Sours
Parabola
Cantillon Sours
Interesting suggestions... (Sours and IPAs...
This will be my first year attending NHC also, looking forward to seeing and talking with everyone about their beers.
Also signed up as a volunteer for a couple of expo/social club time slots- not sure what to expect, hauling kegs, pouring beers? Anyone do this in years past
No doubt, I'll probably get there about 10-10:30 when the doors open. I'm sure there will already be a huge line but that's expected and half the fun. Being down there the full day there's no sense in bum rushing the doors imo.
Any Group A warriors out there want to share some homebrews (or whatever) shoot me a PM and we can meet up tomorrow. I'll be bringing a few bottles of my RIS, Oktoberfest and IPL (freshly carbonated) along with some local favorites.
~Cheers~
To add to what others have said:
The New Glarus "Hard Hat" tour was phonemenal make reservations early
Romans is a good spot if your in the Bay View area. They have a rad cellaring program so you can find stuff there most places don't have.
http://www.romanspub.com/beersel.htm
And they are supposed to be good in beer too! :mug:
http://foodbeast.com/content/2012/09/25/so-apparently-beer-can-help-keep-muscle-tissue-stay-strong-in-old-age/