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List of the Summer 2023 Beer Advent Calendar Entries

1. Dave Frombach – IPA – 6.8% ABV
   • Was originally kegged for WSB booth in San Diego at Homebrew Con.  When that fell though, I decided to bottle it for the Beer Advent calendar.  It was brewed in late May, but the hops are still shining pretty well.  I blended the new hop out of New Zealand called “Nectraron” with some Citra hops.  I get a kind of peach / stone fruit flavor from the Nectaron the seem to go well with the Citra.  Came out at 6.8#….Enjoy!!!!!!
2. Tim Putaansuu – Saison – 6.2% ABV
   • Just a clean version of Olympic’s recipe using the hybrid Belgium and French Saison yeast.  Force carbonated to a whopping 5 volumes of CO² (twice as much as an American Ale).  This was a good test of my nre counter-pressure bottling set-up.  I was able to bottle all 30 without mishap or lost beer.  I’ve not tried opening of those bottles yet, so not sure how they’ll behave.  I’d suggest opening over a sink.
3. Oggie – Vienna Dark Lager-ish – 6.1% ABV
   • Used “Lutra” Kveik yeast.
4. Alan Burdick – Lemon American Wheat – 5.9% ABV
   • American Wheat Beer, with lemon on zest and juice added at flame out.  ABV is 5.9%.  It is my take on making a summer shandy
5. Tyler Schuldt – Nearly Nirvana Pale Ale – 6.2% ABV
   • Brewed on Big Brew Day
6. Jonathan Sherwin – Mangosteeni Pale Ale – 6.1% ABV
   • Hopped with Mosaic and something else I can’t remember, dry hopped with Mosaic and Nectaron, fermented with Imperial Mangosteeni
7. Glenn Howald – Sweet Belgian Tripel #1 – 8.5% ABV
   • Problems with a stuck fermentation (insufficient initial charge of yeast) made this one too sweet. I know better than that.  Bottle conditioning so far appears to be insufficient.
8. Ryan Hess – Saison – 5.7% ABV
9. Jeff Walker – Belgian Tripel – 10.5% ABV
   • This brew was based off of Olympics’ La Fin Du Monde clone.   Uses all Saaz hops, and Belgian abbey yeast.  It is bottled conditioned, so here’s hoping it’s ready in time!
10. Bruce Zelazoski – Saison – 8.8% ABV
    • Classic Belgian Saison made with Belgian Pale 2 Row Malt and 10% wheat malt for the mouthfeel and head characteristic.  2 oz of dark Candi Sugar improve the OG (1.070) and add the slight smoke/cooked sugar flavor.
    • Ginger Root and Orange peel provide the spice and Styrian Goldings, Goldings, and Saaz keep it bitter to balance the residual sugar and the European characteristics.
    • Wyeast 3711 ate the carbs down to 1.004 and provide a clean well flocculated final beer.  Final ABV of 8.8% says this is no lawn mower beer.
    • Hope you like it.
11. Nicole Rodman – IPA – 7% ABV
    • First attempt at a Whoop Pass clone.   Maris Otter, Pale, Caramel, and Munich Malts.  Columbus, Tamahawk, Zues, Cascade hops for both hotside and secondary.  Wyeast American 1056 yeast.  Bottle conditioned.
12. Tim Putaansuu – Raw (unboiled) African Amber – 5.1% ABV
    • Latest in my quest for a more legitimate Mack & Jack African Amber Ale and interesting in its own way.  This was brewed as a raw beer which means no boil of the wort.  Just run off the wort from the mash, cool down, and ferment it.  Boiled the hops is 6 quarts of sparge water and added that straight to the wort via a strainer prior to cooldown.  This version leans heavily on the Munich malts and the raw brew tends to let through more of the tastes of the malts.
13. Lou Strowger – Peach Saison – 5.9% ABV
    • Pulled the recipe from Zymurgy magazine.  Base is a French Saison with an addition of 66 oz of peach purée.
14. Rob Baysden – Pilsner v1 – 5% ABV
    • German Pilsner malt with a touch of Cara-Pils; typical German Hallertau to showcase the floral aroma associated with this style of hop. Should be crystal clear with solid head retention giving this beer a “sexy looking beer appeal” when pour into  glass….even better into a Pilsner Glass. Cheers!!
15. Ryan Davies – Smoked Rye Ale – x.x% ABV
    • Peach wood smoked rye
    • Cold smoked rye malt with peach wood for a lighter smoke taste. Inspired by a cherry wood smoked rye, I wanted to try making something similar with my favorite type of wood for smoking BBQ.
16. Kris redwood – Metheglin – session – 10% ABV
    • Lagered ginger mead with white pineapple, rhubarb, Australian enigma hops, cranberry-blöd orange black tea and Hawaiian orange blossom honey.  They’re bottle conditioning, so pop em in the fridge in August
17. Tim Putaansuu – Pale Ale – 5.3% ABV
    • Y Brother recipe from Olympic using 8 ounces of backyard harvest Cascade Hops for flavor/aroma and regular pellet hops for bittering.  Used Golden Promise for the base malt.
18. Glenn Howald – Belgian Tripel #2 – 10.2% ABV
    • No tasting notes available because it was brewed last minute. Bottle conditioned.
19. Glenn Howald – Naughty Auburn Irish Red – 5.6% ABV
    • Lightly carbonated in between Irish Red and Nut Brown Ales.
    • Past incarnations of this were better carbonated and higher alcohol. Bottle conditioned.
    • 90% Opera Pale from Skagit Malting
    • 6% 20 or 30 deg L crystal malt
    • 4% 350L Roasted Barley
    • bittered with Willamette
    • Aromas of Hallertau
20. Mark Lowe – CB Heavy “Wee Heavy Scotch Ale” – 8.5% ABV
21. Enid Lints – Pitaya Pale Ale – 6.3% ABV
    • Malt: German Pilsner
    • Hotside Hops: Ahtanum, Calypso, Sultana. About 40 IBUs
    • Dry Hops: Zamba
    • Yeast: Imperial A-18
    • Powdered and Fresh Dragonfruit in the fermentor