In addition to my perennial favorite, New River Pale Ale, and a sweet mead (which will be around a long time because it’s not really my thing, although I will submit some (on the behalf of my homebrew club) to a national competition), I have a couple of homebrews on tap:
The first is a chocolate stout with a hint of vanilla. I use vanilla beans in the secondary fermenter. The vanilla smooths out and enhances the chocolate flavor. (It’s difficult to actually separate the vanilla flavor, but I did a with/without batch to determine the effects of the vanilla. Needless to say, perhaps, I am still using the vanilla despite the cost…)
I call it Xoco Lall stout after the drink the Aztecs used to make using cocoa and vanilla.

Also on tap is a very hoppy IPA made using only Santiam hops. An experiment. I don’t see a real need to do it again, though. Not a bad beer, but I’d much rather dry hop with Cascades and Amarillo. Even Centennial or Chinook….

I really have to figure out a way to take a picture that shows off the amazing clarity of the beer. I can read newsprint through this beer. (Well, I’m not really sure of that, since I don’t get the newspaper, but you get the point…)







