Belgian Pale Ale
The last saison I made was so good I decided to brew a Belgian Pale ale based on the same recipe. I swapped the base malt for Maker’s Malt English Malt. Also changed the yeast to Safale BE-256

Clap for the Wolfman 2
Based on the previous version. This has the same grain bill. The hops were swapped for Cascade as I couldn’t find any Mt. Hood. I also changed the yeast to the Isar Lager yeast from Escarpment Labs

Black Donald
A stout using Golden Naked Oats for the first time. The oats will hopefully bring some sweetness as well as that body oats normally provide. The samples are delicious. The combination of roasted malts give a great coffee/chocolate flavour.

SMaSH – Maker’s Malt Vienna/Cascade 2022
A SMaSH with the hops harvested this year. This one features Vienna malt from Maker’s Malt. The hops were frozen fresh so they are wet hops. The yeast is a kveik blend I’ve been re-pitching for a couple of years. Kind of a house yeast blend.

Rhubarb Crumble
Built on the Cranberry Crumble beer from last year. I’m using rhubarb because I need to create space in the freezer. This one will be spiced with some cassia buds to give it a bit of a cinnamon flavour. Fermented with my house kveik blend.

Sin Bin – Belgian Dubbel
An initial attempt at a Belgian Dubbel recipe. Although, this is fermented with Escarpment Labs Wild Thing yeast. So, maybe it should be a Canadian Dubbel.

Manitoulin Wild Ale 2022
This is the 3rd year I’ve brewed this wild ale. After a brief boil the kettle gets left out in a grassy area to be inoculated by wild yeast & bacteria floating in the air.

Bay Brew 2022
This is an annual gruit I brew on the south shore of the Manitoulin Island. There is lots of juniper, wormwood and bog myrtle available. I changed the boil additions this year and added the wormwood and bog myrtle at the beginning of the boil and 20 minutes before the end. I forgot to bring my yeast this year. So, I pitched bread yeast. I suppose that adds to the rustic nature of the beer.

Canada Rye IPA
This is using up a few bits of malt I had on hand. I haven’t made a rye IPA in a few years. I used 100% Chinook wet hops in the boil I this pretty much doubles the dry hoping rate of my last few IPA attempts with both Chinook and Cascade wet hops. Yes, trying to use up last years’ crop of hops.

Rhubarb Mint Ale
This is based on the BSB Rhubarb Wheat recipe. I changed the malt bill to be 100% Maker’s Malt. I changed the yeast to Wild Thing from Escarpment Labs thinking the Belgian character would be interesting. I also had some fresh mint on hand so it went into the boil in the last few minutes. I can’t recall having mint in a beer before but they say Northern Brewer hops have a minty taste.

BSB Porter
Brewed at Big Strange Brew, the annual gathering of the Members of Barleyment. While using smoked wheat malt makes this is a smoked porter, the smoked wheat malt is quite old and doesn’t really add much smoke flavour. I added the wheat malt to up the body of the porter and maybe there will be a hint of smoke.

BSB Rhubarb Wheat
Brewed at Big Strange Brew, the annual gathering of the Members of Barleyment. The recipe is similar to last year’s recipe. I subbed flaked oats and rye for the flaked barley used in 2021. While it’s not a sour, the tartness of the rhubarb make the beer quite a refreshing summer drink.

Power Outage Saison
We had a 3 day power outage after a storm rolled through the area. I took advantage of the down time to brew. I guess that’s one of the advantages of having a low-tech set up. This recipe also features English and Wheat malt from Maker’s Malt. The yeast is Wild Thing from Escarpment Labs. Not a true saison yeast but it has great Belgian character. Also, I needed to propagate the yeast.

SMaSH – Maker’s Malt Vienna & Chinook
I picked up some new malt from Maker’s Malt. I like to do a SMaSH with a new malt to get a sense of the taste of the malt. This one uses their Vienna malt. The Chinook hops were grown in my yard in 2021.

16 Tons – Amber Lager
Another lager brewed while my fermentation space remains cold enough. Using up some malt from Maker’s Malt in Saskatchewan. Looking forward to a nice malt forward lager with a good hit of cascade hops.

Flanders Red – 2022 edition
My annual brew of a Flanders Red ale.

We’ll Call Rusty
A pale international lager. It’s that time of year, cold enough to brew lagers. Made with Heidelberg pilsner, honey malt and a good portion of corn.