This past Monday 6/19/17 was the first time that we have ever brewed directly into barrels. In the past we've done primary in our stainless tanks & then transferred in wooden barrels. The next morning I came in and the barrels were fermenting nicely. The idea of leaving barrel openings exposed made me uncomfortable so I added airlocks after filling the barrels. Both were filled with krausen & needed to be removed before being blown off.

Brewed with floor malted German pilsen, oats & spelt. Mildly hopped with cluster & cascade in the kettle with some bittering orange peel & lemon zest. Dry hopped during primary with centennial & dry hopped during secondary with cascade. After being transferred to the bright tank we added lemon juice & honey. Using honey to get flavor can be difficult in brewing. Add it at the end of the boil & you'll lose a lot of aroma. Add during primary & the yeast will consume it.

Brewed with a blend of German floor malted pilsen, vienna, flaked corn & rye. Kettle hopped with mosaic. Dry hopped during primary & secondary with mosaic. layered for 6 weeks. Incredibly crisp & refreshing with notes of citrus, lime, tropical fruit, pine & fresh cut grass.

This is the 4th fruit I.P.A. we've done. The first was a cherry I.P.A. that I thought was nice at first but the sweetness of the cherries eventually over powered the beer after only being on tap for a week. With the second batch I experimented with adding the fruit (mandarin orange & blood oranges) during primary hoping that the yeast would take care of any additional sugars to cut down on the over all sweetness of the final product which ended up working better that antici