Brewing Log

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.

This is a simple period-esque kellerbier that is a trial run for a historical German feast that I will be brewing beer for next year. This is a plain version and will be fermented in my cellar.