This past Easter weekend Jeremy and I piled into the car and headed to Washington D.C. As we were driving Jonathan and Anna where flying into Washington D.C. We all managed to meet up at the Radisson and have a enjoyable first meal late Thursday night at a Spanish Tapas Bar.
The next morning we headed for Milton Delaware which was about Two and a half hour drive. We did stop at Annapolis for lunch and headed East. We arrived and were greeted with a very clean and modern building and the smell of brewing beer was in the air.
When we went in we were greeted by people from the brewery who were fantastic and you could easily tell they enjoyed their jobs. We waited for the tour and in the side panel you can see some of the photos of the brewery. We were able to sample some of the breweries beers as we waited.
The tour lasted about 40 minutes with a taste of the beers they were brewing at the end of the tour. The place was spotless and a constant hum was in the air from the various pumps in use. In the background you cold hear the clinking of bottles. They were doing a bottling run as we toured both bottling and kegging lines. This small brewery was at full capacity with 3 shifts running 5 days a week. The other two days were for maintenance. we were told that the demand far exceeded their capacity and they were in the process of adding 10 more fermentors to help increase their capacity. After tasting their beer it will be hard to believe they will meet the demand.
In one picture you will see some wood vats that they brew the Palo Santo Marron beer in wood vats that took two years to get the special hardwood to Delaware. It is the largest wood vat constructed since prohibition. This beer has a rich and smokey taste and is a potent beer so watch out.
Hello Fellow barons, It has been awhile since the last post and many things have changed. Since the last post we had a flurry of brewing activity and a visit to Dogfish head Brewery, more on that later.
In brewing we have brewed Christmas spice ale, A winter Warmer, A Strawberry wheat beer and Redcoat’s Revenge Porter. We had to dump some beer as we had some problems in the process that ruined the beer.
The porter is another beer that we were not sure what to expect and it has exceeded our expectations. The beer is a dark beer with a definite hop profile but not overpowering. It has a slight bitterness at the end and is smooth throughout the drink. The head is almost perfect.
If you have followed our brewing travels you may remember we have brewed extract beers for almost a year before switching to all grain. To be honest the all grain is the way to go if you want to produce a beer that you can enjoy without a large outlay of cash in equipment this is the way to go.
Some new upgrades to the system will be a new mash tun, measuring equipment and the building of a laboratory for the yeast. I have realized that yeast and temperature control are two of the most important variables necessary in brewing consistent beer. There are many variables and all play their part in beer flavor, aroma and mouth feel.
These are not important unless you plan on brewing the same beer over and over again. As we assemble the ingredients to some of next beers we will be brewing a take on the Midas Touch by Dogfish Brewery. I also intend to brew a oldie but goodie. For those of us who can remember Balantine XXX was one of the first advertisers in sports. I can remember the Balantine ad at Yankee Stadium and also at Philadelphia. The Balantine beer is still brewed but it a lager the beer I will brew will be a version of their Ale XXX beer which was one of the last ales commercially brewed. These are the things coming up, drink responsibly and enjoy a Homebrew.
Hello Sports fans, people who have followed will be amazed at how far we have come with BrewBarons Beer. 
It will contain style history and beer recipes that we are trying. We have a great situation to try different thing when brewing a beer. We normally now brew 10 gallon batches. These 10 gallons are split into 5 gallon pails for fermenting. This enables us to change a variety of different things when brewing a beer. We can use 2 different yeast hop the pails differently and even change temperature and many other phases in brewing.
The newsletter will have a special segment on cooking with beer and what beers can go with different beers. This segment will be done by the Chef de Cuisine for the Manray Resort in Panama City. More on this later.
Since the last post we have brewed quite a large amount of beer trying a variety different types and brewing methods. We brewed a Black IPA and also did a Party-guile with this beer and we also did a Midnight stout and a Party-guile with this beer. We have a Kolsch and we tried a new recipe for Pumpkin Spice Beer. We are using fresh ingredients and brewed the beer with a 2-step infusion mash with a mash out profile. This extra steps should give us better head retention and a fuller taste we will know in a couple weeks.
So with the addition of a newsletter and the ability to get your responses we look forward to expanding the boundaries of brewing and enjoying good homebrew. Thanks JMB
Hello and thank you for being patient. What’s new? Quite a bit. As I have neglected posting any information we have been extremely busy in both brewing new types of beer, more on this later, upgrading equipment, and cultivating and watching the hops grow.
In the past month and a half one of the Brewbarons, the supposed founder of the Brewbarons, came into town to visit. With Jeffrey in for three weeks their was much drinking and some brewing. We brewed a Brewbaron 7 Day Best which is a complex beer that can be in your glass in seven days. We had a little of patience and waited 10 days and it was delicious but this beer definitely got better the longer it conditioned. We have since brewed it again. The beer is a light beer with a strong alcohol and hop bite at the end. One of the better lawnmower beers we have brewed.
Some other beers we brewed were a Belgian Tripel which blew the top off of the fermentor,
