Drowning in ATL

SweetWater Brewing Company

If you ever find yourself in Atlanta, Ga for a weekend, make sure you stop by the SweetWater Brewing Company for their thrice weekly beer tasting and brewery tour. They have a wide varierty of tasty microbrews, live band, cool gift shop, and even provide tours, although the tour guide may be a little inebrated (but who can blame her with all those tasty microbrews). Entry fee is only $8, which includes a pint glass and 6 drink tickets. Make sure you arrive early as this place is a true urban hot spot. And please, tip your bartenders.

Moe's & Joe's

After a trip to SweetWater Brewing Company, make your way to Moe's & Joe's for some of the best hot wings in the city. Moe's & Joe's is a stapple dive bar in the Heights celebrating it's 60th anniversary. Moe's & Joe's is also featured in Esquire's upcoming Best Bars in America 2008. Famous for cheap beer with PBR on draft, Moe's & Joe's is also home to our favorite bartending duo Gabe and Leslie Grimes. Just watch out for the occasional Father/Son Smack Down.

Out of Order Porter

Style = Fuller's London Porter Clone
Brew Date = October 21st, 2007
Drink Date = December 1st, 2007
Liquid Malt Extract = 4.5 lbs unhopped Pale Malt Extract
Dry Malt Extract = 2 lbs Munton's Light Dried Malt Xxtract
Specialty Grain = 1 lbs British Pale Ale Malt
Specialty Grain = 1 lbs British Crystal Malt (55 L)
Specialty Grain = 0.5 lbs Chocolate Malt
Specialty Grain = 0.5 lbs Black Patent Malt
Specialty Grain = 0.25 lbs Roasted Barely (500 L)
Bittering Hops = 1.75 oz UK Kent Goldings hops (60 min)
Flavoring Hops = 0.25 oz UK Kent Goldings hops (15 min)
Aroma Hops = 0.50 oz UK Kent Goldings hops (5 min)
Finishing Hops = 0.50 oz UK Kent Goldings hops (0 min)
Yeast = Wyeast #1968 (Special London ESB)
Primary = 15 days at 72 F
Secondary = 21 days at 70 F
Secondary Additional = 2 days at 38 F to drop out yeast
Keg Conditioning = Store at 38 F for 3 days under 25 psig

Too Live Cru Drankin' Song

One and one, we were havin' some fun,

drinkin' Grand Cru, all day and all of the night.
Two and two, I tried not to spew,

drinkin' lots of home brew, all day and all of the night.
Three and three, I had to pee,

after my fifth brew, all day and all of the night.
Four and four, we drank some more,

of that Grand Cru, all day and all of the night.
Five and five, party was live,

that Grand Cru, all day and all of the night.
Six and six, get in the mix,

with some good brew, all day and all of the night.
Seven and seven, I think I'm in heaven,

drinkin' Grand Cru, all day and all of the night.
Eight and eight, we partied real late,

drinkin' home brew, all day and all of the night.
Nine and nine, I'm feelin' so fine,

drinkin' Grand Cru, all day and all of the night.
Ten and ten, we'll brew again,

some good home brew, all day and all of the night.

Too Live Cru

Style = Grand Cru
Brew Date = September 16th, 2007
Drink Date = October 15th, 2007
Liquid Malt Extract = 7.0 lbs unhopped Pale Malt Extract
Specialty Grain = 0.5 lbs Belgian pale malt
Specialty Grain = 2.0 lbs crystal malt (10 L)
Additional Fermentables = 2.0 lbs candi sugar (beet sugar, boil 20 min.)
Additional Flavorings = 0.75 oz crushed coriander seed (boil 5 min.)
Bittering Hops = 1.5 oz Saaz hops (boil 60 min)
Aroma. Hops = 1.5 oz Saaz hops (boil 5 min)
Yeast = Wyeast #1762 (Belgian Abbey II)
Primary = 7 days at 68 F
Secondary = 14 days at 68 F
Secondary Additional = 3 days at 32 F to drop yeast out of supension
Keg Conditioning = Store at 40 F for 5 days under 15 psig

Zig-A-Zig Ale

Style = Weizenbock (Wheat Bock)
Brew Date = September 2nd, 2007
Drink Date = Otcober 5th , 2007
Liquid Malt Extract = 8.0# Wheat extract
Specialty Grain = 0.5 lbs Domestic Wheat
Specialty Grain = 0.75 lbs Special B 148-L Cyrstal malt
Bittering Hops = 0.5 oz of Cascade (60 min)
Flavoring Hops = 0.5 oz Cascade (15 min)
Finishing Hops = 0.5 oz. Perle (10 min)
Aroma. Hops = 0.5 oz of Perle (5 min)
Additional Flavorings = 3 tbsp of Orange Tea from Spain
Yeast = Wyeast # 3068 Weihenstephan Weizen
Primary = 7 days at 65 F
Secondary = 21 days at 50 F
Keg Conditioning = Store at 40 F for 5 days under 15 psig

Cut-N-Shoot Brew

Just finished kegging our latest beer, Cut-N-Shoot Brew. This beer is our second lager beer. It is crisp and just the right color. Reminds me of a Michelob. As far as clarity, color and taste, this might be my favorite brew yet. Not quite as hoppy as the Golden Pig lager with a better balance of flavors. Should be a hit at next week's NFL Fantasy draft party.

One Hot Party

Well Whole Hog's first beer tasting party was a success...even if it was hot as Hades outside...and despite a hour long power outage. Many people swung by for some good BBQ and beer. Wave the Wheat was a big hit, as was Golden Pig Lager. Both kegs were tapped by 5:30 pm. For those of you who couldn't make it, never fear, there will be other tasting events.

Whole Hog Brewery would like to extend a sincere thank you to Sam and Mike for the tasty IPA. This really rounded out the beer selection. Thanks also to all those who brought their favorite 6 or 12 pack of beer...although my fridge is complete full of bottled beer (bonus).

I'd like to recognize the efforts of Assistant Brewmaster Double Dave for the tremenous help all week long to get ready for the party. Simply put, I wouldn't have been ready to entertain 25+ peopple without your help.

Whole Hog Brew Beer Tasting Party

Whole Hog Brewery is hosting its first beer tasting party on Saturday August 11th. On draft will be the much acclaimed Wave the Wheat and our first ever lager beer inspired by a recent trip to Singapore, Golden Pig. Whole Hog Brewery is also glad to sponsor a home brewed IPA from local brewmaster Sam Branco. With plenty of food, friends, and of course BEER on hand, August 11th is sure to be a good time.

Team Whole Hog Outside The Money At Pub Quiz Night
It was a banner day for the Whole Hog Team at The Richmond Arms Quiz Night as the team finished in a best-ever 4th place. Brewmaster Jeffray knows a lot about when and where people died, Reverend Chou knows world geography and Doublé Davíd is keen on Hogwart's. Roberto de Blanco was on quality control and exoctic foods.

Cut-N-Shoot Brew

Style = Pilsner
Brew Date = July 15th, 2007
Drink Date = Aug 18th , 2007
Liquid Malt Extract = 3.75# Coppers Light malt extract
Dru Malt Extract = 3# Briess Light dried malt extract
Specialty Grain = 1.38 lbs German Pilsner Malt (1o L)
Specialty Grain = 0.63 lbs German Light Crystal Malt (2o L)
Bittering Hops = 1.0 oz of Northern Brewer (60 min)
Aroma. Hops = 1.0 oz of Hallertau Hersbrucker (5 min)
Yeast = Wyeast # 2007 Pilsen Lager
Primary = 7 days at 50 F
Secondary = 10 days at 42 F
Tertiary = 12 days at 42F
Keg Conditioning = Lager at 42 F and 15 psig for 5 days

Plans Of Documentary Announced
Whole Hog Brewery have announced plans to document the brewing process of their next brew, the footage from which will be made into a short film. Roberto de Blanco has agreed to film the brewing process from start to finish to give an inside look at Whole Hog Brewery. "I'm excited about the project," de Blanco said. "We have a good crew, a good set-up and we want to bring the process to the world. The idea of a short film came to us and I couldn't resist."

No date has been set for the next brew.

Golden Pig Brew

Style = Lager
Brew Date = July 3rd, 2007
Drink Date = Aug 1st , 2007
Liquid Malt Extract = 3.0# Unhopped Pale Malt Extract
Dried Malt Extract = 3# Briess Light dried malt extract
Specialty Grain = 2 lbs of German Munich Malt (6 L)
Specialty Grain = 0.5 lbs of German Munich Malt (32 L)
Bittering Hops = 1.5 oz of Hallertau Hersbrucker (60 min)
FlavoiringHops = 0.5 oz of Hallertau Hersbrucker (10 min)
Yeast = Wyeast # 2308 Munich Lager
Primary = 2 days at 68F; 5 days at 50 F
Rest = 4 days of Diacetyl rest at 70 F
Secondary = 4 days at 50 F
Keg Conditioning = Lager Near Freezing for 14 days

Year of the Pig

2007 is the Year of the Pig (or Boar) in the Chinese Calender. We at Whole Hog Brewery celebrate all things swine with the introduction of our first Lager, the Golden Pig Brew. To watch over our lager beer and bring good luck, Whole Hog Brewery brought back a statue of a "golden pig" from a recent trip to Singapore's Little Chinatown.





THE FIRE PIG 2007
Active, outgoing and extroverted, Fire Pigs breathe new life into everything they do. These Pigs are vivid, motivated individuals who cannot be deterred from a goal once they have set it. They are emotional and passionate about their loved ones, their occupations and their objectives. They are bold and vivacious, unafraid to take risks despite the consequences. They make great bosses because they do work so hard and because they are so spirited. But don’t doublecross a Fire Pig. They have the ability to be quite abrasive when things don’t turn out as they planned.

Whole Hog's Refrigerator Gets a Facelift

Many thanks go out to Roberto de Blanco for transforming a rusted, beat up refrigerator into a symbol of Whole Hog Brewery. The blackboard paint and the Whole Hog Brewey stickers add a fun and unique look.

Late Service Makes A Come Back
Despite the rumors of this beer's demise, Late Service Holy Brew will not be put to rest. Although there was a refrigerator mishap in which the fermented brew was exposed to 85+F for an undetermined number of days, this beer has been rescued by the valiant efforts of Assistant Brewmaster Double Dave. After re-carbonating the brew last night, and some Divine Intervention, Late Service Holy Brew is a fully functional brown ale. Guess this brew lives up to it's namesake...LATE!

Singapore's Best Brews

Singapore has a lot to offer in the way of unique beer flavors. That's why Whole Hog Brewery sent two of it's founding members to Singapore on a mission to visit all four microbreweries. Head Brewmaster JeffRay and Rev. Chou, Owner/Operator of the Scribewood Arms, sampled many beers in Singapore from mid May through the end of June. If you're every in Singapore, check out one of these local microbreweries:

1. Archipelago

Very good beer. They have 6 beers on tap and occasionally change out 2 of them. Must try the Sayang Saison. Not much on the way of food, but an excellent place to imbibe after a good meal. Offer the bartender $S10 and you might get some really cool glasses, just make sure you pack them well, as both of our 500ml glasses broke in transit.

2. The Pump Room

Most frequented microbrew. Uniquely handcrafted beer with good food and music. Unfortunately, the Pump Room ran out of their very tasty IPA. Try the Bohemian Lager for a strongly hopped lager. Tip: Order a 3.5 L tower of beer between 11am-3pm for only $S22...prices spike up drastically after 3pm.

3. Brewerkz

Largest selection of beer with 12 on tap. If you like IPA's try Brewwerks XTRA IPA for a strong, flavorful hop beer. Food caters to American and English ex-Pats and leaves something to be desired. Check our JeffRay's ranking below.

4. Paulaner Brauhaus

- Close to our hotel, but only visited once. If you like Paulaner beer, this is the place for you. The Paulaner Brahaus has a really cool cooper kettle and is famous as the first brew house in Singapore. Here you have two options: Paulaner Light and Paulaner Dark.

JeffRay's Top 12 Brewerkz Brewz

1. Moh Gwai (think Gremlins)

2. Hopback Ale

3. XTRA IPA

4. Golden Ale

5. Oatmeal Stout

6. Alt Beer

7. Kolsch

8. Pilsner

9. Bock Lager

10. IPA

11. Steam Beer

12. Fruitbrewz

Wave the Wheat
Style = Wheat Beer
Brew Date = June 16th, 2007
Drink Date = July 7th, 2007
Liquid Malt Extract = 3.3# Briess Wheat Extract
Dried Malt Extract = 1# Briess Light Extract
Specialty Grain = 0.5 obs wheat malt
Specialty Grain = 0.5 lbs pale 2-row malt
Specialty Grain = 0.5 lbs carapils (Dextrin) malt
Bittering Hops = .58 oz Cascade (6.2 % alpha acid)
Flavouring Hops = 1 oz Cascade (6.2 % alpha acid)
Finishing Hops = 0.5 oz. Cascade (6.2 % alpha acid)
Yeast = Wyeast # 1056 American Ale
Primary = 7 days at 72 F
Secondary = 16 days at 72 F
Keg Conditioning = 4 days

New Developments For Whole Hog Brewery
After a brief hiatus from brewing due to the absense of Brewmaster Jeffray, Whole Hog Brewery was back up and running with a new brew: Wave the Wheat, by Assistant Brewmaster VTesteverde. "Waving the Wheat" is a traditional celebratory activity that is done by University of Kansas athletics supporters. As you can imagine, Waving the Wheat is a rare occurrence making this a very special brew. Statistics of the brew will come available very soon.

Also, the acquisition of a refrigerator has come with with mixed results. "Late Service" Holy Brew was the unfortunate victim of a fridge malfunction and has since the been on a life-support system called inability to let go. The brewers have so much pride in the Whole Hog products that a beer with few remaining flavor qualities can, in some cases, live forever. It is unknown when or if "Late Service" Holy Brew will receive its proper burial.

Debut for Maiden Brew
Maiden brew has made its way from keg to glass for the first time and the results are here. Slightly bitter at first, Maiden Brew has an alcohol content of 6.0%. The beer is moreish, as in the more you drink the better it gets! The brew can now be considered a cornerstone for Whole Hog Brewery and modifications from this original brew could comprise the heart of the Whole Hog Family of Brews.

The Scribewood Arms
Here at Whole Hog Brewery we not only work for ourselves and the satisfaction of making delicious brews like Maiden Brew and "Late Service" Holy Brew, we work to bring satisfaction to the people who frequent The Scribewood Arms. "The Arms" is a home for both the beer connoisseur and the sportsman. With Whole Hog Brews on tap, billiards, table tennis and darts, not to mention Fox Soccer Channel on the flat-screen television, The Scribewood Arms is the perfect venue to feature our brews. Whether your team is Newcastle United or Leeds United, or you prefer a wheaty brew to a hoppy brew, or you just want a good game of 9-ball, The Scribewood Arms is the place to get what you need.

A Few from the Latest Brew: "Late Service" Holy Brew

Exclusive Tasting Results
Here at Whole Hog Brewing Co., we pride ourselves on quality control of our home brews. Once our beer has been conditioned in kegs we will provide you with the results of our quality control team's tasting of the product along with a detailed account of the properties of the beer and flavor descriptions. Our first brew, Maiden Brew, is scheduled for tasting on May 5th.

"Late Service" Holy Brew
Style: English Brown
Brew Date: April 22th, 2007
Drink Date: May 15th, 2007
Malt Extract: 5.0 lbs of Amber Malt
Sugars: 1 cup Brown Sugar
Specialty Grain: Style: American Pale Ale
Brew Date: April 22nd, 2007
Drink Date: May 17th, 2007
Malt Extract: 6.5 lbs of Unhopped Pale Ale
Specialty Grain: 2 lbs. 40-L Crystal Malt; 155 F (30 min)
Specialty Grain: 2 oz. Black Patent; steeped at 155 F for 30 min.
Bittering Hops: 1 oz. Saaz (45 min.), 0.5 Hallertau (45 min.)
Finishing Hops: 0.5 Hallertau (5 min)
Yeast: Wyeast # 1098 (British Ale)
Primary: 7 days at 63 F
Secondary: 10 days at 63 F
Keg Conditioning: 4 days

Whole Hog Factoid
Established in 2007
Cornerstone Brew Style: American Pale Ale
First Brew Name: "Maiden Brew"
Brewery Slogan:
"Nothing's Worth Doing Unless You Go Whole Hog"
Brew Master: Jeffray
Brew Master's Assistants: Reverend Chou, V.Testeverde
Foreign Brewing Corespondent: Jimmy
Pub Partner: The Scribewood Arms

Secondary Fermentation
The maiden brew has been transferred to the secondary fermenter and according to Brewmaster Jeffray the flavor and all relevant data is on spec. The product should be ready for kegging in ~10 days. The product is as yet unnamed.

Maiden Brew
Style: American Pale Ale
Brew Date: April 7th, 2007
Drink Date: May 5th, 2007
Malt Extract: 6.5 lbs of Unhopped Pale Ale
Specialty Grain: 2 lbs. 40-L Crystal Malt; 155 F (30 min)
Bittering Hops: 1 oz. N. Brewer (60 min)
Flavoring Hops:1 oz. N. Brewer (30 min) 1 oz. Spalt (15 min)
Finishing Hops: 1 oz. Cascade (5 min)
Yeast: Wyeast # 1056
Primary: 7 days at 70 F
Secondary: 16 days at 70 F
Keg Conditioning: 4 days

Whole Hog Takes Shape
The critical equipment has begun to arrive at Whole Hog HQ. A stainless steel conical fermenter, 5 gallon soda kegs, CO2 cannister, plate and frame wort chiller, stainless steel brew pot, flow-through thermometer, dual gauge pressure regulator and taps. Hoses and other particulars have been purchased and the first brew is ready for start-up. The style and size of refrigeration equipment is being considered and will be purchased in the near future. Brew Master Jeffray has decided to brew an American Pale Ale to kick off the brewery and you can read all the details about the brew here.

First Post

This is the first post of Whole Hog Brewery Co.
Watch this space for future news from Whole Hog Brewers as we bring flavorful home-brewed beers directly to The Scribewood Arms.