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THE NEW ALBANIAN BREWING COMPANY

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New Albanian Brewing Company: Pizzeria, Public House, Brewery, 3312 Plaza Drive, New Albany, IN 47150, Just off Grant Line at University Woods & Plaza Drive, (812) 944-2577
NABC Bank Street Brewhouse: Brasserie, Brewery, 415 Bank Street, New Albany, IN 47150, (812) 725-9585

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Home > NABC Brewery, Grant Line Road

C-2 Brew Day

Jared's C2 brew day report:

C2: Smoked Belgian Dark Strong Ale (to be aged in “to be announced” Indiana and Missouri wine barrels infused with smoked figs)

Yep.

The C-series resumed this past Monday at The New Albanian Brewing Company with the brewing of C2, and a monster of a Belgian beer was made for the little gnome yeast to devour.

Brewed in two batches over 15 hours, with a lunch break at La Rosita’s Grant Line location between shifts, of course, we had a fairly smooth and enjoyable brew day considering we brewed about as big as you can on this system.

4 files, last one added on Mar 26, 2010
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Steve and Jared brew a collaborative batch ...

... and then I drink beer with them.

The Livery's Steve Berthel and NABC's Jared Williamson are shown brewng a collaborative batch of Belgian IPA at the Grant Line garage brewhouse on Tuesday, September 15. Different portions of it will be aged and served in different ways, and you'll hear more about that later. For now, look to November for a release date.

3 files, last one added on Sep 20, 2009
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Local Hops In Hand

Jared preparing to brew Wet Knobs Hop Harvest Ale at the original Garage Brewery with hops grown by NABC employees Colleen and Tabitha and their husband-farmers in Floyd's Knobs, Indiana.

13 files, last one added on Aug 25, 2009
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Grassroots and the Fabled Garage Brewhouse

Grassroots seems like an appropriate theme considering that I'm off to Madison, Indiana, to attend the Ohio River Valley Folk Festival this weekend. I would love to brag about the integrity of the event, their support of craft beer, local arts, and grassrooted, folk festivities, but I can't (See Roger's blog posts from last week for an in-depth explanation). Unfortunately, too many people have forgotten their roots in the race for success and supremacy. I can firmly state that we are not of that stock. We will always strive to learn, to improve, to grow, and to expand, but never by turning our backs on those who helped us, believed in us, and carried us along the way.

11 files, last one added on Aug 17, 2009
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Random files - NABC Brewery, Grant Line Road

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Jared Williamson3 views

Jared Williamson2 views

Jared Williamson3 views

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1 viewsBelgian IPA
Malts: Castle Pale, Castle Biscuit, Simpson Medium Crystal
Hops: wet Fuggles in the mash that Steve brought, Nugget (Bittering); Nugget, Fuggle, Cascade (Flavor); Fuggle, Cascade (Aroma)
Yeast: Saison
O.G. 1077
IBU 72
ABV circa 8% (waiting on final gravity to know for sure)

Notes: 120 minute boil (first to my knowledge for NABC). Hop additions started
at 90 minutes).

Last additions - NABC Brewery, Grant Line Road

Dave adds a dose of hops.2 viewsMalts: Castle Pale, Weyermann Rauch, Castle Biscuit, Briess Smoke, Castle Aromatic, Castle Special B

Adjuncts: Belgian dark candi sugar, Brewer’s Crystal, Molasses

Mash Hops: Mt Hood, Crystal

Kettle Hops: Magnum, Slovenian Celeia

O.G. 1097

IBU: currently calculated at 44, will degrade and be around 20 once it’s released

Cheers

Jared Williamson, Brewer
New Albanian Brewing Company Mar 26, 2010

Kyle contemplates doughnuts ...1 viewsC2 will be a very malt-forward bomb of a beer, with the batch split into various aging vessels. Most will be aged in a mix of Indiana and Missouri wine barrels, which will be announced once they are racked. A few casks will be filled and may pop up at a select event or two later this summer/fall. The barrels will age six months, and C2 should be released around December/January or thereabouts. There are only 8 bbl of C2, so it will be an extremely limited release.Mar 26, 2010

malt sources ...0 viewsA great celebration of a brew day, we did the C-series proud with our collaborative effort. We continued our use of smoke malt from C1, but introduced the Bamberg malt into the mix as well. The smoke and hops will mellow and fade behind the malts, yeast, and alcohol notes. We will look to continue a thread throughout the project and draw on previous beers to inspire and transition the series.Mar 26, 2010

Dave and Brennan mash in ...1 viewsJoined by Brennan Greene from the Schlafly Taproom, Dave Johnson from O’Fallon Brewing company, and my intern Kyle Tavares (who helped out for the first batch and brought $10 worth of doughnuts!), we were mashed in by 7:00 a.m. and the brewery was filled with wonderful aromas of the two distinct smoked malts, Biscuit and Special B malts, and two types of mash hops.Mar 26, 2010

5 viewsAfter the brewing and clean-up was finished, Steve and Jared adjourned to the Bank Street Brewhouse for an evening of merriment on the patio. Kelsey joined Jared, Diana met me there, and Chef Josh Lehman actually permitted the kitchen crew to serve him. We feasted on frites, bouillabaisse, pork chops and a Capriole goat cheese plate (among other delectables) and washed them down with Wet Knob ... and Hoptimus with the Mont St. Francis cheese.Sep 20, 2009

1 viewsIt was an absolute pleasure to meet Steve and chat with him about his experiences in Benton Harbor, and a return engagement in this home-and-home collaborative series was discussed.

In short: More proof that craft beer is the best business going, and I love meeting the people who are part of it -- and drinking beer with them.Sep 20, 2009

3 viewsAug 25, 2009