Ayup Brewing Co.

01/13/2015

Time to brew some Gold Medal winning Irish Red this MLK day!

06/03/2014

All, as some of you are aware Justine has been working on this project for some time now and the Indiegogo campaign went live yesterday. Please donate if you can and/or share this link on your timelines, many thanks. Julian and Justine.

Help us launch nonPareil Portland, and give our adults on the autism spectrum hope through community, technology training, and a safe work environment.

03/02/2014

Got some feedback on our Smockville (Sherwood) Pale Ale from my Brother-in-law in California...this is what he said... "Just opened this, almost 9 months old. I'm giving it a score of 10/10. Seriously, its that good and I don't even like Pale Ales!" Doesn't get better than that, cheers Kelvin! Julian

01/26/2014

Jubleale Clone (Winter Warmer)

01/14/2014

Our Dopplebock is now ready for drinking. Because it is a lager it took 4 weeks to properly carbonate at room temperature. It is a very malty tasting, brown lager. It resembles the commercial beer that we tried to clone but less sweetness and fruityness and not as much body too it. However it compares well to other examples of dopplebocks such as Pyrmaid Brewings effort. At 8% you cant drink too many.

11/30/2013

Chocolate Oatmeal Stout

11/29/2013

Belgian Specialty Ale

11/01/2013

Julian is drinking a pint of this in hopes of keeping all the bogey men at bay http://averybrewing.com/our-ales/the-reverend/

The Reverend, was created in tribute to the life of our friend Tom Boogaard’s grandfather, an ordained Episcopal Reverend. Tom was inspired by the life of his grandfather and wanted to create a tribute beer that contained his sterling traits. True to the spirit and character of the departed Reverend...

10/30/2013

Next on deck for brewing! Should make a nice winter brew...

10/23/2013

Dopplebock

10/23/2013

Julian brewed a Belgian Dark Strong Ale to take to CA over summer as a gift but he never made it. Here are some belated pics.

10/23/2013

American Pale Ale

10/08/2013

Trying to figure out what to put Raspberries into so we can get them out of the freezer, we came up with this recipe which is a slight adaption to one we found on the web....currently fermenting (10/8/13) update to come...

10/08/2013

Made this beer up at the end of summer to use the Rapberries from Julians garden but it turned out too hoppy, so we suspected that we would not be able to taste raspberries in it. It is a slight variation on another pale ale we did earlier in the summer. This one used Willamette and Columbus hops rather than Cascade and Columbus hops.

09/21/2013

Here is a glass of our Oktoberfest-ish ale. Oktoberfests are actually lagers and since we didnt have the equipment to lager we made it with an Ale yeast strain (Kolsch yeast) which add similar flavours. It has turned out pretty well, its a nice colour got a good head which lasts, it is malty with slight hop flavours as it should be, but it is a little thin bodied. Overall 6.5/10

09/12/2013

Anyone going...? Should be fun..!

07/24/2013

This guy must be bored to do this, but pretty cool still.
http://beerlabelsinmotion.tumblr.com/

Animated GIFs that I've created of some of my favorite craft beers. Follow me on Twitter...

07/17/2013

American Pale Ale

06/29/2013

Brewing this up early next month so it is ready for Oktoberfest! Should be ready for end of September/early October. Raspberries will be used in another batch of American Pale Ale to be brewed in a mid month brewing session as it doesnt need as long to age, so it can wait until Oktoberfest is done.

06/25/2013

2.5lbs of fresh raspberries (and plenty more to pick soon) straight from the garden....anyone guess what we are going to do with them...?

06/11/2013

American Amber Ale

06/04/2013

This is next up on the brewing schedule for this Saturday morning. A fairly simple recipe with a hop twist (using some Galaxy hops with the standard Cascade hops for a bit of umpf)

05/29/2013

Scotch Ale

05/29/2013

Black and Tan_It was Thomas' turn to pick a beer style for Ayup Brewery's third brew. Based on his experience at Yeungling Brewery, we are going to do a Black and Tan beer! This is where a dark and light style beer are mixed together.

This will involve making two 5 gallon batches. 1 porter and 1 pale ale (Yeungling Brewery actually use a lager instead of a pale ale, but we cant do lagers right now).

Here are some pics of the black part of the beer, the Porter. The recipe for this is based on Founders Porter from Seattle. But according to the guidelines set by those in power this recipe is more like a Stout. However since it doesn't have Roasted Barely in it then it cant officially be a stout, because apparently that is one of the major differences between the two.

Brew day was fairly successful. We went for a Brew in a Bag/partial mash method for this beer. Which meant we substituted ~50% of the sugar extract for actual grain which we had to extract the sugar from ourselves. This is part way to professional all grain brewing but just on a smaller scale and without fancy equipment. Essentially all you do is add an extra step where you steep the grain and rinse it with water. This adds time but should make a nicer beer, maybe, but also offers more control to the brewers.

We missed our target original gravity by about 8 points (1.062 vs 1.071), but that was not too bad considering first time. Still should end up with about a 5.5% beer. Had to substitute one of the hops as the alpha acid content was way lower than required, and since we didnt have anymore to add we just put a bit of other hops in there instead....! Its fermenting away now at 62°F and should be finished fermenting in 2 weeks, we will then condition for a further 2 week before bottling . Will report back with a review of the beer when its finished in about 6 weeks.

05/29/2013

So here it is our first beer. This is a winter warmer style beer cloned in the style of Jubleale from Deschutes Brewery, Oregon. The beer was made on December 2nd so is only 6 weeks old. The beer finished fermenting (68-72°F) in about 12 days and then we dry hopped it with Cascade and Goldings hops for 2 weeks before priming with table sugar for bottle carbonating and conditioning. A bottle was opened the day after Christmas a few days after bottling just to see how it was coming along...it wasn't. A week later and it was perfectly carbonated and tasted better too. Julian has drunk several since then and thinks the flavors are mellowing out now. The beer is nice and clear, if poured correctly, has a color very reminiscent of Jubleale and has quite a good head after the initial pour, but like most American style beers doesn't hang around too long. It has a fairly malty flavor and not unpleasant bitter aftertaste. The aroma is fruity and definitely hoppy probably from fermenting at around 68-72°F and the dry hopping process. There is in Julian's opinion a somewhat unusual sweet/burnt flavor, which although not off putting entirely, does detract from the style. If we were to brew this again, we are not really sure what we would change to get rid of or reduce this flavor. Maybe reduce fermentation temp, swap out the roasted barley grains or use another priming agent instead of table sugar.....? Overall we think this was a successful first attempt. Thanks from the Ayup Brewers

05/21/2013

Mashing is done using an insulated vessel that is large enough to hold the grain and water allowing constant temperatures to be maintained. A manifold is used to separate the liquid from the grains after mashing is finished and is drawn out of the bottom through a faucet/tap. After that the grains are rinsed (sparged) with some more water to get out as much sugars as possible. Here are some pictures of our Mash Tun build.....

05/21/2013

In the last 2 batches (Hop Scotch All and All American Amber) we went "all-grain". Which means we use 100% grain to make our beer. This means we have to mill the grain (actually the shop does that) and then steep (mash) the grains in water which extracts the starch (complex sugar) and allows the enzymes to breakdown the starch into maltose (simple sugar) which can be fermented. This is instead of using pre-extracted sugar (in liquid or solid form) and gives us more control over beer parameters and ultimately better beer!

05/15/2013

Our "All American Amber" (American grain, American hops and American Yeast) has finished fermenting at 1.009, a little lower than we wanted, 1.014. This means it will be higher in alcohol 6.3% vs 5.8%, a little drier (rather than sweet) and have a thinner mouthfeel than expected. Oh well!! This was only our 2nd go at All-grain brewing and 1st using our "mash tun cooler" rather than "Brew-In-A-Bag" all grain that we did last time. Its got enough hops to handle the alcohol increase but we are a bit concerned about the dry/thin aspect of it...might not be quite to style. Will report back when its bottled, maybe this weekend, and had a couple weeks to carb up.

05/01/2013

As well as brewing our next beer this weekend (American amber ale - chosen by Thomas), see image for recipe, we shall be bottling Luthers choice from last time "Hop Scotch" a Scottish style ale (the main difference from other pale ales is that it contains some peated malt). Will put up a pre-bottling tasting note on the Scottish when we are done! Gonna be a great weather for brewing too, >25°C!! Will have to get the barbie on too.

04/17/2013

A brewers tasting session will be held later this week for our latest beer release, Black and Tan, B&T, (aka Half and Half - don't want to upset the Irish). We shall be tasting our Porter and English Strong Bitter which make the B&T, a Pre-mixed B&T and a B&T mixed to order.

04/07/2013

Todays brew. A scotch ale!! Luthers request