Above The Bar Brewing

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12/19/2015

The Christmas NWPA has been keg'd and is receiving a healthy dose of CO2 right now. Before sealing the keg, we stole one last taste. The beer refined a lot over the past week, and I think it came out pretty well. We will know for sure in a few days once it is fully ready. Finished out at about 6.8 ABV.

12/12/2015

The beer has been transferred over to the secondary fermenter, where it will finish out while bathing another 4oz of Cascade hops. For those keeping track at home, that makes 13oz of hops used so far, in this 5.5 gal batch. While measuring the gravity, we stole a taste. Not bad. If the yeast does nothing more, it will finish out at either 6.8 or 7.1 ABV.

12/06/2015

So it has been a little over two years, and here I am in the garage brewing. My wife wanted some of her freezer space back, so I am brewing a Christmasy IPA. If I didn't totally f**k it up in the beginning with a mishap (did I mention it has been 2 years?), it should be somewhat malty with HUGE hop flavor (9oz of hops in the boil, another few oz in dry hopping). And also some Grand Fir fronds I harvested a couple of years ago.

So the ultimate goal was to free up freezer space. Even this huge hop bill didn't free up as much space as I would have hoped, so we are going to have to brew a couple more batches it looks like. It is good to be back.

10/17/2013

Working on a couple of new beer recipes for the winter months. The plan is to not have the keggerator sit empty for so much the future.

10/17/2013

Fuzzbox update: 4 days and 3 gummed up air locks later, and the brown ale is acting normal again. I almost ditched the air lock for a blow off hose, since foam kept spewing out, but the air lock is bubbling clean now, so it would appear the worst is behind us. Will move it over to a third fermenter this weekend and clear it up some before putting it in the keg early next week.

10/13/2013

The second team of yeast is doing the job. There has been more activity in the air lock in the last few hours than we had all week. And we are back on schedule!

10/12/2013

So the older yeast turned out to be not slow, but maybe feeble. Transferring the Fuzzbox Brown Ale to a new fermenter today, and pitching a new batch of yeast I have been sending mental (as in non-verbal) threats while I watch the Ducks v Husks. I have a feeling they are now pumped, and may not only do their intended job, but they may very well kill the yeast from the first batch.

10/06/2013

The morning football games have wrapped up, and we are waiting to hit our boil so we can start adding hops. Good color so far, and we are sitting at right about 7 gallons.

10/06/2013

Working on the Halloween beer today. Brewing up a batch of Fuzzbox Brown Ale. Slightly different grain, due to availability. On the plus side, we were able to get our hands on whole leaf sorachi ace hops this time around (instead of pellets), so that will hopefully be a plus.

09/24/2013

Both beers have been keg'd and are now receiving a healthy dose of CO2. The IPA came out as expected. We substituted in some cascade hops, which I think adds a little more complexity to the hop profile than if it were just single hop citra. The Habanero batch came out good too. It isn't just heat, some of the roasted pepper flavor comes through as well. If the Z's have some left over, I wouldn't mind trying a batch with Trinidad Scorpion peppers.

09/19/2013

Both beers were transferred to their respective secondary fermenters last night. The Citra IPA received a healthy dry hopping of citra hops. And the experimental portion of the batch received a dry hopping of citra hops and roasted habanero peppers. We will put the beers into a brightening phase in the next day or two and then keg early next week.

09/09/2013

Brew day is complete. Wort transferred to the fermentation vessels. Lots of Donkey Kong played and football watched. Both our teams, Saints and Rams won today. Bonus! Will drop some roasted habaneros in the smaller batch during secondary fermentation.

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Aloha, OR
97007

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