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