Updates and bourbon barrels

We have found a location and are working on some of the specifics and waiting to hear about some financing. Tomorrow, two 1-use Kentucky bourbon barrels will arrive.  Russian Imperial Stout only seems like a logical starting point. I am open to some suggestions to fill the second barrel.

Slow Food Tasting

Our first almost full case out for a sample session at a Slow Food dinner event.  The feedback is that the beer was received quite well and we have been invited back to do a pairing dinner with several HYBC beers! 

A good harvest so far.

I had a fellow brewer come out to help pick some hops on Sunday. The aroma you hands take on after picking for an hour or so, is heavenly. There is plenty more out there, so we will be busy brewing and picking, which brings me to the fresh hop ale.....

Hops and the cellar

I apologize for the delay in updates, I have been busy with planning and brewing some new recipes. Below you will find the current cellar list.
Cellar:  Saison with Brettanomyces, Cherry Saison, Hop Yard Saison (standard), Dry Irish Stout, Bohemian Pilsner, Belgian Golden Strong,Wild Golden Ale (wild/natural fermentation).

Hops Update:  The hopyard is doing well this year, some of the mature plants have nice cones that should be ready for the first picking soon. The new varieties have grown up tall and should produce some nice cones next season.  One pest, the Japanese beetle has proven challenging.  Bag-a Bug traps around the perimeter seem to have reduced their population to some degree..
Should have some harvest updates soon.  Thank you for reading!

Hops

Added Newport, Sterling, Chinook, Cascade and Magnum varieties to the hopyard on Sunday afternoon.  The mature hops are beginning to poke through. Should be a good year.

Chipotle Ale in a Barrel

The Barrel seen here was filled with tequila and brought back to PA from Baja Mexico by motorcycle in 70s'. For the last 35 years or so it was stored in various places including the horse barn for a while. It took a bit of soaking to get it to hold water.After that I cleaned it out really good, followed by a soak of tequila for good measure.

So why Chipotle ale in the barrel?
I had to make some room in the conditioning tanks so I ended up racking a bit off into this barrel, added some Jolly Pumpkin dregs to this one as well.  The plan for now is to let it sit for at least 6 months. The dregs of yeast from the JP beer will allow the beer to ferment really dry and adding the classic earthy aroma that brettanomyces provides. If you have not done so, please check out our site, http://www.hopyardbrewingcompany.com/ I will be updating that soon as well.
Cheers,
Matt

Wild Firefly IPA

This IPA was bottled with some priming sugar and the dregs of yeast from a very popular funky beer brand.   After just two weeks and slightly warm, it poured a nice rocky head. I definitely like the aroma and brett flavor that has come through so far . This might be something I am planning on letting sit awhile. I look forward to sharing this beer with friends, family and anyone else who asks nicely : ).  I'll be sure to get this one in the line-up again soon.

Chipotle Mole Update

So I have been tinkering with this recipe to get it just right.  I still need to send a sample to Joe at Dogfish to thank him for the inspiration. I will have to brew more of this as the samples to friends and family went quite fast.