Current Brews
Slingshot Stout
There are few things more enjoyable than sitting by a fire and drinking a nice oatmeal stout. Slingshot is made with chocolate malt, dark roasted barley and has a smooth mouth feel from plenty of oats to help warm you up from the inside out on a cold winter day.
Brewed: November 30, 2012
OG: 1.069
FG: 1.018
ABV: 6.7%
There are few things more enjoyable than sitting by a fire and drinking a nice oatmeal stout. Slingshot is made with chocolate malt, dark roasted barley and has a smooth mouth feel from plenty of oats to help warm you up from the inside out on a cold winter day.
Brewed: November 30, 2012
OG: 1.069
FG: 1.018
ABV: 6.7%
Milestone IPA
Milestone IPA is both the 100th gallon produced in 2012 and also the 50th batch since the whole passion was sparked by the infamous birthday gift 4 years ago. It was only fitting that the significance of the batch be brought out in the high amount of hops used to bring forward a big beer. Cheers my friends.
Brewed: December 1, 2012
OG: 1.062
FG: 1.013
ABV: 6.4%
Milestone IPA is both the 100th gallon produced in 2012 and also the 50th batch since the whole passion was sparked by the infamous birthday gift 4 years ago. It was only fitting that the significance of the batch be brought out in the high amount of hops used to bring forward a big beer. Cheers my friends.
Brewed: December 1, 2012
OG: 1.062
FG: 1.013
ABV: 6.4%
Headless Squirrel
Just a few hours after brewing Playoff Push a few members of the tasting panel came over for some sampling. A few beer names were discussed, including Headless Squirrel. I thought that would be a suitable name for a nice strong, bold Irish Red and made it happen. This is a good way to wrap up the 2012 Brew Year, happy holidays!
Brewed: December 29, 2012
OG: 1.062
FG: 1.011
ABV: 6.7%
Just a few hours after brewing Playoff Push a few members of the tasting panel came over for some sampling. A few beer names were discussed, including Headless Squirrel. I thought that would be a suitable name for a nice strong, bold Irish Red and made it happen. This is a good way to wrap up the 2012 Brew Year, happy holidays!
Brewed: December 29, 2012
OG: 1.062
FG: 1.011
ABV: 6.7%
Daydrink Dunkelweizen
Dunkelweizen is a style of beer never done before at GOB, so why the hell not. Dunkel is German for dark, which just makes this a wheat beer with a little deeper color. 60% wheat malt works with a small dose of chocolate malt to give the color, this is a light beer (just not in color) to get ready for winter turning into spring. Granted in Wisconsin that happens in June, but at least we'll be prepared.
Brewed: January 12, 2013
OG: 1.044
FG: 1.010
ABV: 4.5%
Dunkelweizen is a style of beer never done before at GOB, so why the hell not. Dunkel is German for dark, which just makes this a wheat beer with a little deeper color. 60% wheat malt works with a small dose of chocolate malt to give the color, this is a light beer (just not in color) to get ready for winter turning into spring. Granted in Wisconsin that happens in June, but at least we'll be prepared.
Brewed: January 12, 2013
OG: 1.044
FG: 1.010
ABV: 4.5%
Juddslam!
About this time of year one of the best imperial IPA's is released from Bell's Brewing out of Michigan (http://www.bellsbeer.com) called Hopslam. It's an intense IIPA full of flavor, hops, and yet incredibly smooth. As a dedication to the guy that introduced the beer to me a few years ago I had to make my own IIPA. The beer is loaded with hops, weighing in at 95IBU but should be nice and smooth from the late addition of honey to the boil.
Brewed: February 10, 2013
OG: 1.075
FG: 1.010
ABV: 8.5%
About this time of year one of the best imperial IPA's is released from Bell's Brewing out of Michigan (http://www.bellsbeer.com) called Hopslam. It's an intense IIPA full of flavor, hops, and yet incredibly smooth. As a dedication to the guy that introduced the beer to me a few years ago I had to make my own IIPA. The beer is loaded with hops, weighing in at 95IBU but should be nice and smooth from the late addition of honey to the boil.
Brewed: February 10, 2013
OG: 1.075
FG: 1.010
ABV: 8.5%
Open Bow Pale Ale
Winter is supposed to turn into spring this week, but the snow says otherwise. Open Bow will bring good thoughts of sitting in the boat on the lake sipping a cold refreshing brew. 60% wheat malt compliments crisp aromatic hops to make an easy drinking beer. Not quite a traditional wheat ale, and not quite an IPA, the golden-orange liquid is sure to please just about anyone.
Brewed: March 17, 2013
OG: 1.060
FG: 1.008
ABV: 6.8%
Winter is supposed to turn into spring this week, but the snow says otherwise. Open Bow will bring good thoughts of sitting in the boat on the lake sipping a cold refreshing brew. 60% wheat malt compliments crisp aromatic hops to make an easy drinking beer. Not quite a traditional wheat ale, and not quite an IPA, the golden-orange liquid is sure to please just about anyone.
Brewed: March 17, 2013
OG: 1.060
FG: 1.008
ABV: 6.8%
Summit & Citra SMaSH Beers
SMaSH beers are a good way to experiment and get a good understanding of the different flavor profiles of various malts and hops. SMaSH stands for single malt and single hop, so the beers are very simple and won't have the complexity as many others. This allows for an easier comparison to determine a true favorite. I got my hands on 2 new types of hops so I did two identical batches of beer, same grain bill, same hop schedule, just different styles. Both came out with the same volume and gravity readings, so it should be fun to have taste tests. The two hop varieties used were Summit and Citra - both known for good pale ales. Most of the hops are late addition to put an emphasis on flavor and aroma as opposed to bitterness, which should make these both crisp and smooth.
Brewed: April 5/6, 2013
OG: 1.063
FG: 1.009
ABV: 7.1%
SMaSH beers are a good way to experiment and get a good understanding of the different flavor profiles of various malts and hops. SMaSH stands for single malt and single hop, so the beers are very simple and won't have the complexity as many others. This allows for an easier comparison to determine a true favorite. I got my hands on 2 new types of hops so I did two identical batches of beer, same grain bill, same hop schedule, just different styles. Both came out with the same volume and gravity readings, so it should be fun to have taste tests. The two hop varieties used were Summit and Citra - both known for good pale ales. Most of the hops are late addition to put an emphasis on flavor and aroma as opposed to bitterness, which should make these both crisp and smooth.
Brewed: April 5/6, 2013
OG: 1.063
FG: 1.009
ABV: 7.1%
Patio Pale Ale
It has been so long between brews that I didn't know what to make after almost 3 months off. Since the last brew day the snow is gone, weather is nice and days are longer which make me want to relax in the back yard and fire up the grill. What better way to do that than to lounge with a nice Patio Pale Ale. Less aggressive than some of the house IPAs this APA will be smoother, a little more balanced, and perfect for a Sunday afternoon.
Brewed: June 29, 2013
OG: 1.056
FG: 1.010
ABV: 6.0%
It has been so long between brews that I didn't know what to make after almost 3 months off. Since the last brew day the snow is gone, weather is nice and days are longer which make me want to relax in the back yard and fire up the grill. What better way to do that than to lounge with a nice Patio Pale Ale. Less aggressive than some of the house IPAs this APA will be smoother, a little more balanced, and perfect for a Sunday afternoon.
Brewed: June 29, 2013
OG: 1.056
FG: 1.010
ABV: 6.0%
Winged It Weizen
It's Labor Day which means no work so might as well brew. Haven't made a weizen in a while, so figured why not. Alliteration aside, I randomly picked some various grains to go with some hops that I had laying around and threw it all together. Not sure how it'll turn out, but it's fermenting aggressively and should be ready for enjoyment in the coming weeks.
Brewed: September 2, 2013
OG: 1.058
FG: 1.010
ABV: 6.3%
It's Labor Day which means no work so might as well brew. Haven't made a weizen in a while, so figured why not. Alliteration aside, I randomly picked some various grains to go with some hops that I had laying around and threw it all together. Not sure how it'll turn out, but it's fermenting aggressively and should be ready for enjoyment in the coming weeks.
Brewed: September 2, 2013
OG: 1.058
FG: 1.010
ABV: 6.3%
Autumn Amber
Fall is probably my favorite season. Cooler weather, hunting, football, and the ambers and Oktoberfests replace fruity shandy beers on shelves everywhere. Based on a recipe from a few years back this amber has a nice biscuit base malt, lots of caramel malts, and even some flaked barley just because. A citrusy bittering hop mix with spicy flavor hops to bring an interesting balance to the bottle.
Brewed: October 5, 2013
OG: 1.058
FG: 1.010
ABV: 6.3%
Fall is probably my favorite season. Cooler weather, hunting, football, and the ambers and Oktoberfests replace fruity shandy beers on shelves everywhere. Based on a recipe from a few years back this amber has a nice biscuit base malt, lots of caramel malts, and even some flaked barley just because. A citrusy bittering hop mix with spicy flavor hops to bring an interesting balance to the bottle.
Brewed: October 5, 2013
OG: 1.058
FG: 1.010
ABV: 6.3%
Fermenting
Treestand Stout
As temperatures drop the beer gets darker. Seeing as 2 weeks ago was already the first time I had to scrape frost from my windshield it was time to get a stout in the making. I started by completely shooting from the hip while buying grains. Using a bready base malt, some deep caramel malts and some coffee malt that I've never used before I came up with a formula. Mixed with an unusual hop combination that was thrown together trying to use excess inventory and some Irish Ale yeast, this beer could truly be hit or miss. There was active fermentation just 12 hours after pitching yeast so it's moving in the right direction, we'll see how it turns out in a few short cold weeks when I'm getting out of the treestand from hunting.
Brewed: November 2, 2013
OG: 1.063
FG:
ABV:
As temperatures drop the beer gets darker. Seeing as 2 weeks ago was already the first time I had to scrape frost from my windshield it was time to get a stout in the making. I started by completely shooting from the hip while buying grains. Using a bready base malt, some deep caramel malts and some coffee malt that I've never used before I came up with a formula. Mixed with an unusual hop combination that was thrown together trying to use excess inventory and some Irish Ale yeast, this beer could truly be hit or miss. There was active fermentation just 12 hours after pitching yeast so it's moving in the right direction, we'll see how it turns out in a few short cold weeks when I'm getting out of the treestand from hunting.
Brewed: November 2, 2013
OG: 1.063
FG:
ABV:
Future Brews
As the beers and seasons come and go, I'm always looking on to the next batch of brew that will fill the tasting room. I'm always open to suggestions as to what to brew next, so drop a note here or on our facebook page and I'll keep you posted as to what's coming.
The list as it stands now...
APA
Brown Ale
The list as it stands now...
APA
Brown Ale