Today I'm headed to Chicago to visit Goose Island Brewery. If you can't tell, I'm pretty excited; what's better than good beer, Chicago, and three of my favorite friends? We are all set up to tour the brewery and afterward, of course, tastings! Luckily for my friend who has wheat allergies, they also brew ginger ale, root beer, and cream soda.
That brings me to my current brewing situation. We finally tasted our double-hopped IPA (that was made in the ol' moonshine keg this summer!) and it was out of this world. (the Belgian Blanc was sadly, not) My brother couldn't believe that we had actually made this amber-colored ale and said that he not only wanted two cases, but wanted to turn the farm into an organic brewery. He envisions that all the grains and hops would be grown on the property and we would use unfiltered well water. Ahhh... what a dream. He has another agenda; he likes the idea of serving family beers at his bar in his new house.
This fall I also planted a few grape vines. Although I don't want to claim that I am a wine expert or even know anything about wine, I'd like to know how it's made. I don't want to read in books, but rather plant the vines, wait a few years, harvest the grapes and go from there.
Next on tap (for tomorrow's brewing schedule) will be another IPA... although this one is a reserve and the hop schedule is much more interesting: Mt. Hood and Tetnanger, with twice as much brewer's yeast, and a bit more brewer's sugar. Should prove to be a great winter ale as well as high alcohol content.
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