Harvested Hops

First attempt at growing our own hops - ordered only three plants, and here is our first year's crop. They are beautiful, aren't they?

Casey's New Brew!

Working on 
Fist Peach Wheat beer...

it should be ready in roughly three weeks. 

Can't wait to try it!

Places to go, Beer to see

So... next on our agenda...


aside from a regular meeting, next week 
Tonight  -- (if you are interested in attending send us a comment and we'll pass along the details)...


... is planning a few trips.
One trip on the agenda?  How about McSorley's in NYC - especially for the ATMOSPHERE...


Definitely JJ Bittings in Woodbridge, since it's so close... joining the "mug club"...


... possibly heading out to a few stops on the New York State Brewery Trail...


... and DEFINITELY planning a pub crawl through NYC, SOON!


If you wanna be a part of it, email us. 

Classic Irish Stout on deck

Hello beer fans-

This will be my third home brew. I’m pretty psyched about this one for more than one reason. I was really happy with my last brew, an Oktoberfest that turned out good, so I feel like even after a short time I’m starting to define my own technique. Let’s not mention my first attempt, it's just better that way. The second reason I’m looking forward to this stout is because…it’s a stout. Unlike our fast drinking mainstream American lagers, where an off taste is immediately perceptible, the richness of a stout can, ehh, give you some lee-way to still make a decent, and if the cards are right, really good beer.

Being a newbie I’m sticking pretty close to a tried and true recipe. For grains I used 4 oz. crushed roasted barley & 6 oz. crushed crystal which I assume is fairly typical. A 2 lb. can of dark hoped malt extract. 2 oz. UK first gold hop pellets, etc.

After a week I decided to do second fermentation which I let perk away for another week. So as I post this I’ve been bottled for a week and I’m three weeks in - total.

I figure another three weeks of bottle conditioning and I’m ready to go. I’ve been bottling using a case of 16 oz. “Grolsch” style bottles (also the preference of the guys in the club) and a case of half gallon growlers. It seems way more practical and efficient this way than actually capping (53?) 12 oz. bottles!

What’s my idea of a perfect stout? I know you didn’t ask. It’s a trick question because there is no perfect stout. It’s like music, there is no perfect song. It all depends on your mood at any particular time. What I’m expecting is a Guinness style stout with that delicious roasted taste and a hint of chocolate. As a side note, some dark chocolate, like 70% cocoa or more dark chocolate and a good stout is an after dinner desert that is hard to beat.

Three weeks and counting, optimistic and flexible, it should be a good end to winter!

Brew on…

Frank Kemper

Brew Jersey Devils

The First Meeting... the Inner Circle

Inaugural Meeting!

Tonight is the inaugural meeting of the Brew Jersey Devils brew club.  Welcome!  Looking for feedback... comment below.  New members welcome, although there are rules.