Pictures from the Mulvarian Sunshine

Dave and the Revend hard at work cleaning the beer fridge.

Jeff Chou stirring the mash (I think he needs a step ladder).Whole Hog brewers crafting another fine beer.

Roberto deBlanco satisfied with Quality Control.

The hops are a steeping.

Mulvarian Sunshine Pale Ale

To commemorate the upcomming visit of our close freinds Melinda and Suneel Tummala, Whole Hog Brewery is proud to introduce the Mulvarian Sunshine Pale Ale, a brew that resembles Sierra Nevada Pale Ale. This beer was crafted on January 6th, 2008, the first brew for WHB in 2008. It is currently in the primary fermentation stage.

9. Mulvarian Sunshine Pale Ale
Style = Sierra Nevada Pale Ale Clone
Brew Date = January 6th, 2008
Drink Date = February 8th, 2008
Liquid Malt Extract = 4.0 lbs unhopped Pale Malt Extract
Dry Malt Extract = 2 lbs Munton's Light Dried Malt Extract
Specialty Grain = 1.4 lbsDomestic 2-Row Malt
Specialty Grain = 0.75 lbs British Crystal Malt (55 L)
Bittering Hops = 0.3 oz UK Magnum hops (boil 60 min)
Bittering Hops = 0.75 oz Domestic Perle hops (boil 60 min)
Flavoring Hops = 1.0 oz Cascade hops (boil 15 min)
Finishing Hops = 1.0 oz Cascade hops (boil 0 min)
Dry Hops = 0.75 oz Cascade hops (Secondary Fermentation)
Yeast = Wyeast #1056 (American Ale)
Primary = 10 days at 70 F
Secondary = 18 days at 70 F
Secondary Additional = 2 days at 38 F to drop yeast out of supension
Keg Conditioning = Store at 38 F for 3 days under 20 psig

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