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.