Brains: An 11.2% barleywine with peach flavoring. The aroma had notes of toffee and raisins. Dark and syrupy, it had little carbonation but didn't have a harsh alcohol taste. The aftertaste lingered for quite a while. After aging for a year, the remaining carbonation has retreated and the peach flavor has become sickly-sweet, dominating the finish.
Brains 2.0 "Brains Explosion" or "Bathtub Brains": A 9% barleywine nicknamed because the fermentation managed to blow the lid off of the bucket and we had to finish fermentation in Dan's bathtub. The aroma has nice toffee, chocolate and cherry notes. There's little carbonation or head and pours a dark orange-brown color. The taste is full at first, with toffee and plum flavors. There's a decent alcohol burn with the finish, which lingers on the tongue with a slight bitterness. This beer has aged nicely so far.
Brains 2.1 "Honey Brains": A 9% barleywine named after the pure, organic honey we added during the brewing process. One month after brewing, this beer has many of the same characteristics as Bathtub Brains but the honey seems to have smoothed out the finish and balanced it on many levels. We also added more grains to the wort, so it could be either having an effect. Rated "Very Good" in competition, but marked down due to it's dry finish and lack of hop aroma.
Brains 2.2 "Sweet Brains": The last brains version this year will feature dark brown sugar instead of honey. Brewed April 21. Bottled in 750mL bottles. Needs to age in-bottle.
Weisenheimer: Our first hefeweisen is named by friend and commenter Jillian. Bottled on April 21th. Pours with a cloudy orange color and a thick white head. Aroma contains creamy banana notes. Carbonation seems uneven and depends on which bottle is opened. Tastes heavily of banana and other tropical fruits. It has a very thin finish.
Elbow Grease: Our first lager was brewed for the Pilsner Urquell national homebrew competition. Our artistic twist included adding clove and smoked paprika to the wort and deviating slightly on the hops and yeast. The color became too dark for a pilsner and fermentation stopped entirely too early. Ended up down the drain.
Tongue: Our second attempt at the pilsner recipe with clove and smoked paprika. Currently fermenting in the refrigerator.
Unnamed ESB: Brewed Sept. 4 using all sorts of new techniques and different ingredients. Our friend Matt got hold of Hercules hops, which we added along with sourwood honey, four different grains and oats.
