Archives For Brew Days

Get ready, Athens, Eventide Brewing will be hitting your town next week! We’ve had a lot of people asking us for this, and we are super stoked to finally begin serving in Athens. We’ll celebrate this launch by meeting up at Grindhouse  on Tuesday, 1/21, at 6 pm. We’ll be there until 8 pm and will possibly be hitting a few more stops once we head out from there. Following Tuesday’s event, you’ll begin seeing our beer at a few select bars. We’ll be sure to keep you updated as to where you can find our brews, and we’ll also be giving away a few pint glasses and signed posters. Mark your calendars now, and we’ll see you at Grindhouse next Tuesday!

Eventide Athens Launch

How many of you have woken up the day after your Holiday Party and regretted the open bar?  I would imagine at least half the people reading this will answer “yes” to that question. So, in an effort to maximize the goodwill of the holday party without overindulging, today we’ll be giving you a run down of what is likely to be offered, regarding beer, at the average party and how to more expertly navigate one’s way around a possible hang over and feelings of regret.

Step 1: Check your selection:

Most open bars will have a limited selection. If you have a great company and a great selection then good for you, however most of us will have the selection limited to 3-5 beer offerings. This will depend a lot on where the beer is sourced from, but expect to see the usual suspects Budweiser, Coors, Miller, and an import. You will most likely have wine, and possibly liquor as well.

Step 2: Know your selection

As displayed below most of your standard beers are low in ABV. This has conditioned many Americans to think all beer is low in ABV. If you have craft selections be careful. The majority of craft beers are higher than 4% ABV, with many 6% and higher.



Step 3: Have a plan

Don’t go in there blind. If you’re going to drink then make sure you have a plan to get home, or wherever you are heading next. Whether you are going to sober up and drive or take a cab, make sure your exit strategy is airtight. Also, know who will be there. Almost invariably, office politics take a turn for the worse during the Holiday Party. There is the guy you didn’t expect to see drunk or the girl who is way too flirty. Make sure you know how much you are planning to drink so you don’t become “that” person.

Step 4: Keep Tabs

If you are drinking all night, make sure to keep tabs on your consumption. Drink your higher ABV drinks earlier in the evening, and think of switching to beer (or something non-alcoholic) as the night progresses. Try to pace yourself, make sure you eat plenty of food, and drink plenty of water with your meal and throughout the night.

Remember you’re supposed to have fun at these corporate events, but no one wants to make an ass himself or herself. Having a plan for how much you are going to drink, eating a full meal, knowing the ABV, and having a glass of water with every couple drinks will all help you fend off a bad day after. Good luck, and may your holidays be happy, hangover free, and lacking regret.

We just finished up a big double brew day on Sunday, and have included a few pics from yesterday which you can see below.

We brewed our APA and our Stout, both of which we will be bringing to market shortly. We’ve also had a lot of interest from fans and followers asking about sitting in on a brew day, and we are trying to set up a date, time, and place which will fully accommodate this process. We’re very excited to have others involved and are working on putting this together, so keep an eye out for further information.

Best,

The Eventide Crew

 

The Georgia Craft Brewers Guild is an organization of local Craft Brewers. Their mission is to come together for the benefit of the local craft beer industry. We have reached out and are awaiting acceptance to this exclusive organization of local craft brewers.

So, we’ll let you know as soon as we are accepted, but you can support any of the brewers in the alliance by buying local craft beer. Which we already know you do. So thanks!

 

As if this past weekend hadn’t been great already, we were notified yesterday evening that Eventide did very well in the Peach State Brew Off (PSBO) competition. We entered three of our beers into the PSBO, an English IPA, a Christmas Ale, and our Dark Hefe. The Christmas ale was brewed about 6 months ago, and, being that it is a very “large” beer (11.5% abv) with a complex flavor profile, it is not yet “finished”. This was known going into the competition, but the feedback was the main point for entering it. We also entered our English IPA (ESB), which had already been put through it’s paces by a tasting panel, and our Dark Hefe, which is a crowd-pleaser among our fans.

Going into any competition, one wants only for his beer to be drinkable and to receive the scoring sheets which are a wealth of information. However, we are pleased and proud to say that, out of the 3 beers we entered, we took home 2 first places finishes for our English IPA and our Dark Hefe. This was a surprise, but it is also a great award for us because the event, while local, draws a great many submissions and neither of these beers had ever been entered into a competition before. And even though neither of these beers are ones we are looking to launch with, it is a great blessing and relief to know that we put the same amount of care, consideration, and pride into everything we make.

We would like to thank all the judges who volunteered their effort and hard work to making the competition possible, as without them it would not be. Also, we would like to give a big thanks the Covert Hops Society for hosting this great event.

If you are into home brewing, these competitions are one of the best ways to get genuine, knowledgeable feedback and criticism of your recipes, which is essential to vetting your ideas. You can check out the American Homebrewing Association for more information on how to get started.

Once again, thanks to everyone who made the PSBO possible. We hope for it’s continued success in the future. And, finally, we would like to thank everyone who is involved with Eventide. Your continued support is greatly appreciated, and is essential to our success. When we win, you win. Cheers!

 

 

This past Saturday we had our second major bottling day in our process for finalizing our recipes. As most brewers will report, hand bottling is one of the more tedious aspects of brewing, but it is, ultimately, necessary. Some beers (wheat, Belgian, high gravity, etc…) vastly benefit from bottling conditioning, so it is in any brewers best interest to know the proper procedures for bottling. On a side note, it is also much easier to transport a six pack vs. a keg.

John Palmer does a good job of explaining the process in his book How to Brew. The first thing to take into account is sanitation, it is imperative to keep everything as sanitary as possible. This is true in all aspects of brewing but is especially important anytime the beer is going to be stored for a length of time. Next, make sure you have everything you need for bottling: clean bottles (53 per 5 gal bottled), priming sugar (corn or cane work the best), caps and capper, scale, bottle rack (dishwashers work well), sanitizer, bottle brush, six pack (or other) containers for storage, towels for drying and clean up, and some way to rinse bottles after capping.

After taking inventory, measure out the amount of sugar necessary for priming, boil the sugar, and then cool it. The amount needed can be found using this nomograph. Then transfer the beer into a secondary container and add the sugar solution. Once this is done use a siphon tube with a filler tip to fill the bottles, and then cap and rinse the bottles. After this you can label the bottles, not necessary but preferred, and then store them in whatever space’s temperature you took into account when measuring out the priming sugar. Once this is done rinse and repeat or put everything up and have a beer.

While this is a very simple guide, and the process itself is a bit more time consuming and labor intensive than this guide may lead you to believe, it is a pretty good guideline for your bottling day. As always, if you have any questions we will be happy to answer them. Otherwise, happy bottling!

Note: Dishwashers make good bottle draining racks. Just be sure to run it first so it is clean before you use it.

Last week we introduced you to the Kölsch style ale (KSA) and our intentions to bring this delightful style to you as one of our initial offerings. We also alluded to working on the recipe and making sure that, before one drop is served to the public, it is exactly the beer we want it to be. This ignited a cerebral firestorm which brings us to today’s blog post: The Kölsch Chronicles pt. 1.

During this series we will be documenting the continuing development of our KSA recipe and giving insight into how this process evolves. To start, we used our existing KSA recipe as the foundation for this project, and after successfully brewing the first batch we discovered that, while good, it is not exactly what we have in mind for our perfect KSA. Therefore, we will be breaking down the recipe and rebuilding it over the next few months. Every batch will be thoroughly documented, and we are excited by this undertaking. We hope you will be as well.

Cheers!

Geoffrey W.

These IPA’s are destined for two special occasions. Two couples in our close ring of friends are getting married this October and we are going to provide the drinks. The two grooms are both craft beer drinkers so how better to wish them a long happy marriage than to insure that they have a pounding headache on day number one! That’s our job and we take it seriously… but seriously, they should not have a bad hangover because our beer is nicely aged and anyways, they should be leaving early…
This IPA recipe is a little more complex than our usual swill. Since we are going to be easing in to mid autumn, one of my four favorite drinking seasons, we have bumped up the SRM‘s and added a wider spectrum of the mid roasted grains to impart a sweeter maltier flavor. To balance the deeper flavors we have brought up the IBU‘s and ABV just a touch. Honestly, I’ve got a good feeling about this one.
Ingredients for Two IPA Brew Day
The brews went off without a hitch except for we accidentally ended up about 0.01 SG too high on the OG. Great problem to have so long as we can figure out how to repeat it.
Can’t wait to taste how this one turns out. I feel that so long as we can get adequate conditioning time before the debut this beer is going to rock. Check back and see.
Nathan C.

We have been working on a few developments in our go to market beers. One of those is a Dry Irish Stout. We find that the combination of taste, profile, and enjoyment in the Stout makes it one of our favorites. I have always been a huge fan of Guinness so it is just natural that we try to brew our own. The flavor of our Stout is a bit different since we are not trying to re create the wheel. It has a body with slightly more power, but a very smooth finish. Here is a video of our stout on Tap with a Nitro Pour. Enjoy!