2023 Winter Advent Calendar Summary

A list of the brewers and beer styles for the December 2023 Beer Advent Calendar (Beervent)

• 1 Kris Redwood – Smoked Mead 10.76% abv
  • Smoked Mead – Hickory Pellets, 3hr cold smoke, wildflower honey from seaside Oregon, Nottingham yeast, 64oz Wenatchee apples.  1.107 SG, 1.025 FG
• 2 Glenn Howald – California Black Beer 4.7% ABV, 49.7 IBU.  
  • First attempt at California Common (a.k.a Steam). I set the recipe up to be at the top end of the color range for the style (17.5 SRM).  It ended up getting 3rd out of 5 entries at Lights Out in the American Ale category. I think it needs more hop bite to balance the sweetness.
• 3 Ryan Hess – Doppelbock 8.8%, 20 IBUs
  • A strong, rich and very malty German lager richly-developed, deep malt flavors, coupled with a higher alcohol this is a great warming winter beer. 
• 4 Enid Lints – Sour IPA 6% ABV
  • 2-Row, flaked rice, carapils.  Kettle soured with “Acid Tripp” from White Labs, then fermented with A-38 from Imperial.  Hops: Elani, Nectaron, HBC 522, Cryo Pop – including two big dry hops.  It is bottle conditioned, and last time I opened one it gushed just a wee bit.
• 5 Phillip Saurer – Oatmeal stout
  • 2nd Place at Lights Out! 2023 in the dark British beer category.
• 6 Tim Putaansuu 3 – Russian Imperial Stout 10.8%
  • Event Horizon, Brewed 2/18/23, Named after the boundary of a black hole where not even light can escape.  So named when I first siphoned from primary to secondary and the room dimmed noticeably.  Time seems to slow down when you get close to it.  Information it theorized to be lost within it.
• 7 Enid Lints – Brett Blonde – 5.3% ABV
  • MOPA, Belgian Pilsner, Munich I, Victory 25.  Wyeast 1388.  Nectaron and Styrian Golding hops.  The base beer is like a Belgian blonde (although probably a little higher bitterness).  It is bottle conditioned with the dried Brett strain from Fermentis.  
• 8 Tim Putaansuu – Christmas in a Bottle (Spiced Old Ale) 8.4%
  • Recipe from BYO Magazine. 8.4% ABV.  Based on a strong Old English Ale recipe with spices added. In particular, for a 5 gallon batch: 1 Tsp Cinnamon, 0.5 Tsp Ginger, 0.25 Tsp Nutmeg, 0.25 Allspice.  Similar to pumpkin spice except that pumpkin spice would use Clove instead of Allspice and reduce the cinnamon to 0.5 Tsp Cinnamon
• 9 Ryan Hess – Mexican spiced Porter (5.7% 34 IBU )
  • American Porter finished with ancho chilies, cinnamon, nutmeg, vanilla, and cacao nibs to give a chilli/cinnamon/chocolate nose and warming heat from the ancho as you drink. Enjoy! 
• 10 Glenn Howald – British Base Brown Beer (BBBB), 4.8% ABV, 15.6 IBU
  • Sweet brown ale as a complete guess for South English Brown Ale. I think this one is easy to drink but will likely hit some palates as too sweet.
• 11 Oggie Ogden – Rye Roggenbier #2 (5.7% ABV)
  • A 60% Rye Roggenbier.  Medalled at ’23 Lights Out competition. 
• 12 Tim Putaansuu – Belgian Dubbel (Fat Tire Ale Clone) 6.2%
  • Olympic’s Fat Tire Amber recipe
• 13 Enid Lints – Pandan Witbier
  • German Pilsner, unmalted wheat, flaked oats.  Perle hops, plus dried orange peel, whole coriander, and Pandan leaf powder.  Probably turned out too bitter for the style… also, very low ABV – “table strength” LOL.
• 14 Alan Burdick – Mexican Hot Chocolate Stout 8%
  • This is a take on a Mexican hot chocolate as  beer.  A milk stout is brew with cocoa nibs.  After fermentation, vanilla extract and fireball Whiskey is added to add a little heat to the chocolate milk.  Exact ABV is unknown, but over 8%.
• 15 Mark Lowe – Imperial Stout
  • Bunker Fuel Russian Imperial Stout at 12% ABV.
  • About 6 months old and It took 2nd out of 11 entries at Lights Out
• 16 Jeff Walker – Hazy IPA 6.3% abv
  • Started with a Kolsch base, but added several additions of tropical hops:  1.5oz Perle @60min, 1oz Galaxy @20min, 1oz Nectaron @10min, 0.5oz Perle@3min, Dry hopped with 1oz of Galaxy and 2oz NZH-214.  Kolsch ale yeast. OG=1.062 FG=1.014″
• 17 Nicole Rodman – Burning Tsar Imperial Stout 7.6% abv
  • Oly Brew original recipe.  Used 17lbs of 2 Row as the base, and 1/2lb barley, Black Patent, and Crystal 120L.  Mostly Magnum and Willamette hops, fermented with Irish Ale yeast.  O.G. of 1.074 and finished on 1.016.  7.6%abv
• 18 Kyle Roberts – India Pale Ale
  • Mixed matched Case! 
  • White Cap = Kyle Roberts IPA: Caramel notes with 6.2% @ combination of old and new hop aromas.  
  • Not White Cap = Mark Lowe IPA: Stemma Brewing in Bellingham. Shelter n’ Haze Hazy IPA at 5.5%
• 19 Ryan Davies – Holiday Imperial Stout: 9.4% abv
  • My imperial stout I like to brew for the holidays. Aged with oak spires soaked in Woodinville Rye. Some of that rye might have spilled into the secondary while I was adding the spires.
• 20 Mark Lowe – Wee Heavy (10.5%)
  • CB Heavy Scotch Ale. Very young and hits at 10.2% ABV.
• 21 Oggie Ogden – Belgian Golden Strong 13% ABV
  • An aged Belgian Golden Strong with Cherries.  Abbey yeast, Pils backbone with 1.3% acidulated malt
• 22 Scruffy – Brown Ale 5%
  • Brown ale with pumpkin spices and Scottish yeast