TriMuga Brewing

09/05/2026

The boys at TriMuga are at it again. We are preparing for our brew day Monday which will be our siganature Bogknocker Porter. Today we will prepare the yeast. So to that end here’s a highlight of this morning’s efforts. Hope you enjoy.

09/03/2026

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09/02/2026

Working on the next stage from fermentation to conditioning and kegging.

08/30/2026

Important moments in the birth of a beer. Today, using a hydrometer, we checked the gravity of our American Pale Ale which has been rockin’ and rollin’ in the conical fermenter for the past week.

Gravity is the relative density of the fermenting beer (aka “wort) vs. that of water (which has zero gravity/density). We care (a lot!) about gravity because it tells us how much dissolved sugar remains in the wort and, by extension, how much alcohol is in our beer.

It works like this. During fermentation, the yeast we added (aka “pitched”) at the outset swarms all over the wort, gobbling up the sugar we extracted from our brewing grains and turning it into alcohol. (Hooray!) Some sugar always remains at the end of fermentation. That isn’t a bad thing because the remaining sugar plays a role in the flavor and mouthfeel of the beer. But the goal is always to get as efficient a sugar-to-alcohol conversion rate (aka “attenuation”) as possible. An attenuation north of 80% is really good. Based on the ol’ hydrometer reading we took today, our final gravity was about 1.012 which means a brag-worthy attenuation of 83% and a not-too-shabby ABV of 6.4%.

This brew still isn’t ready for prime time. After fermenting our beer for a week at a steamy 98 degrees, we’re now rapidly dropping the temperature to 34 degrees. This is called the “cold crash” phase. As the temperature drops, the hard working but now totally exhausted yeast cells that are suspended in the wort will clump together (aka “flocculate”) and fall to the bottom of the fermenter. That allows us to draw off nothing but clear, beautiful beer when it’s time to fill the kegs and get ‘er on tap where she can do the world some good.

By the way, we call this beer “Sinsear” pale ale. It has a nice ring to it, doesn’t it? But the name also holds a clue to our secret recipe. Tune in to our live stream the next time we brew Sinsear and maybe we’ll slip up and tell you about it.

08/22/2026

08/22/2026

We’re using our homegrown hops for the first time. These are Centennial hops.

08/22/2026

Yesterday was a hot one, but we got after it early and by day’s end we had brewed 20 gallons of Schwarzbier, a fantastic German lager. We’re back at it today with 10 gallons of Sinsear, our signature American Pale Ale, on the docket. Our neighborhood’s annual Blocktoberfest is just around the corner so we’re stocking up on delicious TriMuga beer.

07/20/2026

Things have gotten a bit quiet here on Facebook as the TriMuga Team has been using the past few summer weeks for relaxing, vacationing, catching up on household projects, and all sorts of wholesome things that keep us out of trouble.

However...there's trouble brewing...literally!

We recently developed a recipe for a light but sturdy summer beer. With a tip of the hat to Sam Adams Summer Ale, which we all love, our newest product is crisp and clean, with a refreshing snap of lemon zest and a woody, black pepper bite from seeds of paradise. The beer is now in the "finishing" stage and we expect it to be ready in about a week. Early taste tests tell us we have another winner! The name "Afternoon Delight" was already stolen by that godawful 70's song, so we need to come up with a moniker befitting this "have a cold one or three after you finish cutting the grass" beer.

Mow-town Magic?

Porch O'Clock Pilsner?

Downshift?

Ideas?

While you're thinking, head over to our website and grab one of our "perfect for the hot summer months" t-shirts. You'll be the coolest person at the pool party. But matched with the perfect accessories, shoes, tie or jacket, these shirts will also turn heads in your favorite steakhouse or martini bar!

At TriMuga Brewing, we believe in the fundamental ideal that Beer is Good! (Or, as our Irish ancestors would have said, Tá beoir go maith!) We've developed our own recipes for lagers, ales, stouts and porters that please the palate, get people smiling, and sometimes even get them singing! OK, so wh...

05/09/2026

After the brew day is done, the business planning discussion begins. That’s an American Pale Ale we brewed a few weeks ago served on a Home Depot bucket we bought last year. So far our business planning discussion has resulted in an agreement that we need to buy a new Home Depot bucket.

05/09/2026

It’s a brew day at TriMuga. Our award winning beer has been requested for a neighborhood social later this month and - as we have dedicated our lives to service of others - we’re stepping up when duty calls!