New link and content added

Submitted by BBB on Thu, 09/02/2010 - 11:33

Dear all,

this is to inform you that the new top right link on our website called "ybb" refers to a page containing an updated status of the Guild's Yeast Biobank. The Guild organizes dry ice shipments to the foreign Breweries who'd like to access the biobank.

Regards,
Marco, CEO BBB and Guild's web services responsible

Pale ale, to become cherry beer

Submitted by aliquot on Mon, 08/30/2010 - 03:37

Hi colleagues, 

we just finished brewing our new batch. the plan is to make it a cherry beer, not in a lambic style, but just a fruity ale. We kept the recipe quite simple, and the hops very low. It will ferment for one or two weeks, and then we'll rack it with frozen cherries we bought at the farmers market (in BC it's still cherry season...). I really hope it will manage to take out the crazy violet colour, like in some belgian fruit beers. 

Giardino alto (Hoegaarden clone)

Submitted by aliquot on Wed, 08/11/2010 - 01:25

Dear guild,

We bottled our latest hoegaarden after roughly 20 days in primary, and the first quality control went really well. It doesn't have the "usual" chlorine taste, and it's actually very good. I could have dared something more with the coriander, as you cannot really taste it, probably adding it in the fermentation would have helped. nonetheless, the third beer of the aliquot canada is yet another success. looking forward to trying the dubbel. 

What's happening with you? it has been a month that nobody wrote anything here. anybody still brewing?

ciao

WE ARE ON GOOGLE!!!!!!

Submitted by aliquot on Fri, 07/09/2010 - 05:27

Hi again... I just tried to google "lund brewing guild" and google gave me back our website! good job everybody! next step, exports!

Christmas beer

Submitted by aliquot on Fri, 07/09/2010 - 05:23

In a couple of weeks, we are gonna brew our (my) first christmas beer. I need ideas, suggestions for ingredients, protocols, and all that sort of stuff. I hope that the power of the guild can come to help us!

happy brewing to everybody

Grinder

Submitted by aliquot on Thu, 07/08/2010 - 02:56
Grinder

Hi guys,

I'm very very proud of my grinder. I must admit that jackie has way more practical skills than I, so the merit is mainly hers. Nonetheless, it's a pretty sweet grinder. as you can see from the picture it stands on a bucket and the hopper fits roughly 6 kg of grains. 

For the sparger we bought a dishwasher hose and took away the inner tubing. What's left is the steel mash that it's just perfect to sparge. we attached that inside a cooler and it does the trick just perfectly. 

Emergency Weiss

Submitted by aliquot on Fri, 07/02/2010 - 22:08

Dear Colleagues,

the Aliquot brewery has finally completed the work on its gear (soon I'll post pictures of the grinder, of which we are really proud; we also used a new sparging system, that worked perfectly). Yesterday was Canada Day, and we couldn't think of a better way to honour our country than brew. 

First impressions

Submitted by BBB on Wed, 06/23/2010 - 10:55

Dear colleagues,

yesterday I officially tasted our first brew, and I have to say I am quite impressed with ourselves. The taste was good, even though the problematic mash caused a little lack of body, and the head was just fantastic, as you would expect from a weissbier. I attach a picture for your pleasure...

We are now planning the next brew. I guess a belgian ale would be our first choice, depending on what yeast I find in the biobank.

Cheers!

Marco, BBB

Wort chiller

Submitted by aliquot on Mon, 06/14/2010 - 04:06

Hi guys,

BBB's first all-grain is brewed!

Submitted by BBB on Tue, 05/18/2010 - 21:08

Dear colleagues,

I would like to inform the Guild that BBB's production has officially started. We brewed a semi-safe Bavarian-style weissbier, somewhat a mix between the old White Matters and Franzisklåne. The recipe is uploaded at the appropriate page.

The plan is to have it in primary for 1 week, secondary for 2 and bottle for 3, but I'm not totally sure if I want to bottle condition or not. Comments and suggestions are welcome.

Cheers!

Marco, BBB

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