Hump's Brewing

Hump's Brewing The Best Beer in Georgia Providing artisanal, unfiltered, craft beers for friends and family

05/11/2019

I took my family to Europe last summer for vacation: we spent several days in Belgium and then nearly two weeks in Germany. In the months since we've been back, I made a couple of beers that were directly influenced by the trip:

Hump's Tyrone Dunkel: In the style of a Munich Dunkel, but made in lovely Tyrone, GA. I was trying to re-create at home the magical experience of having a fresh liter of Dunkel at Hofbräuhaus am Platzl in Munich!

Hump's Enlightened Monk Ale: We had many delicious Belgian beers in Brussels, so I decided to brew up my own Belgian-style dark strong ale (which ended up around 10%)!

Our latest brews are nearing ready, one waiting for a spot in the kegerator. The first, Hump's Hoppy Hobgoblin (pale ale...
09/23/2018

Our latest brews are nearing ready, one waiting for a spot in the kegerator. The first, Hump's Hoppy Hobgoblin (pale ale, bordering on IPA), is ready, as soon as a keg frees up. The second, Hump's Vulgur Display of Hops (rye double IPA, ~10% abv) still needs dosing with dry hops (1/4 pound of hops: amarillo and citra).

09/09/2018

Hump's Hoppy Hopgoblin (hoppy pale ale) is about to get hit with dry hops, and Hump's Vulgar Display of Hops (rye double IPA) is cooking right now.

06/03/2018

Cooked up another batch yesterday: a hoppy saison that will see a big does of Citra and French Strisselspalt dry hops in its near future.

I also now have Funkberry Ale pouring: originally intended to be a Blackberry sour, it picked up more character from the oak spirals than the berries and also has more brett (wild yeast) character than expected and less sourness.

And a lemony tonic is brightening, soon to go into a keg. It's an American-style wheat beer spiced with lemon zest and cardamom and also dry-hopped with Amarillo. It needs to mellow a bit more, so we might leave it to age longer before kegging. (The lemon character is a bit too strong at the moment.)

Just put the bottom two on the other week. Sipping some Spring-Time Brown now. In the foreground, Hump's Berry Quencher ...
04/08/2018

Just put the bottom two on the other week. Sipping some Spring-Time Brown now. In the foreground, Hump's Berry Quencher awaits a keg of its own. It's a sour Belgian wheat aged with oak and mixed berries.

02/04/2018

A first for us today: two batches in one day. A single batch can take over five hours. We made it through two batches in about seven (thanks to the wonders of pipelining). We made a hoppy brown ale and an Ekuanot single-hop IPA.

11/21/2017

Cooked up a Belgian-style porter over the weekend, with cocoa powder and sweet orange peel: Hump's Chocolat à l'Orange. We also have a sour witbier that is still fermenting (critters have been at it for months now), and we just added 5 pounds of raspberries, blackberries, & blueberries to it the other week.

10/02/2017

Just kegged a couple of new brews today!

Hump's Comet Pale Ale: an American-style pale ale made with Comet hops.
Hump's Seasonal Session Ale: an English-style bitter that is getting dry-hopped in the cask with Fuggles hops.

They should be ready to taste before next weekend.

09/05/2017

One brew pouring, Hump's Chicory Wheat Porter, and two fermenting: Comet Pale Ale (just cooked it up and pitched the yeast today) and a sour beer that probably still has a few more months before it's ready. The sour is destined for some oak spirals and blackberries before all is said and done.

Cold-brewed coffee+chicory going into Hump's Chicory Wheat Porter
08/12/2017

Cold-brewed coffee+chicory going into Hump's Chicory Wheat Porter

06/11/2017

Just put Hump's Toothless Rye IPA on 3 ounces of dry hops (one each of Warrior, Columbus, and Citra). About to pitch yeast into what will become Hump's Blackberry Quencher: a wort like that of a Belgian Witbier but then soured (with Wyeast Roeselare) and mixed with blackberries. It seemed like a great idea for the summer, but probably won't be ready until next summer since the souring cultures take a good bit of time.

05/04/2017

This week, we kegged a batch of American Wheat. It was dry-hopped with Citra, and holy smokes does it have a big hop presence. Also transferred a strong Belgian ale onto Amarillo and Cascade dry hops. The Belgian had been aging on Bulleit-Rye-infused oak spirals and now has a nice wood character and subtle whiskey-booziness. It should be ready to keg in about a week!

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Tyrone, GA
30290

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