Today we brewed our winter beer, a Black Saison. We aren’t huge fans of the overspiced winter beers that are going to be coming out in the next few weeks so we tried something different. The Black Saison will have a traditional Belgian flavor along with a very slight roastiness as well as some peppery notes. This should be ready in about 5 weeks and probably won’t stick around long. Here are some pictures from today’s brew session.
The start of the Boil
Time to Chill
Almost done. 10 Gallons of Black Saison in the fermentors
This week the seventh episode of The Beer Amigos was released which features an interview with some of the folks from HBBC as well as a review of two of our beers. The rest of the pod cast is pretty good too. We recommend downloading the rest of the series and giving them a listen, it’s entertaining and there is a lot of good info on the Long Island craft beer scene.
33 lbs of grain, 14 ounces of hops, 10 gallons of awesomeness. Look for it in January
Today is a good day. Today we opened the first annual Batch from the Patch. A Hell-Bent Pumpkin ale brewed with real pumpkins and hand bottled in small quantities. Quite frankly, we nailed this one. It has a hint of pumpkin pie at the beginning and finishes with a whipped cream flavor that makes you go back for another taste. With a barely noticeable 7.5% alcohol content, this is a fun beer. We can’t wait to make it again next year. Swing by the brewery for a taste since this isn’t going to last long.
Also at Hell-Bent. We just cleaned 100 bottles in preparation for our the release of our Pale Ale. We’ll be offering this one up as the first in our “6’er of the month club” Shoot us an email for details.