What a way to start to the Fall

I've been busy. And by busy, I mean at full capacity for all of August and September. My abilities as a homebrewer-in-eventual-transition-to-professional-brewer are certainly being tested.

We'll start off with why GrassLands is so busy: I was approached in August to brew for two separate events - one a big, fun party/function with some work peeps - and the other the Tallahassee BrewFest! This one I'm really excited about. Having been an attendee of the BrewFest over the past couple of years, I've been a personal witness to how popular the craft beer scene is becoming - and what better way to get involved than to pour my homebrewed goodness as a brewery-in-planning?

I'll be personally pouring 15 gallons (three separate beers) in the VIP section of the BrewFest. So if you're willing to shell out a little more of your philanthropic dollars (all funds go to Tallahassee Sunrise Rotary charities), you get to interact with me personally and find out more about the beers I personally brewed and how things are coming along on this entrepreneurial journey. To add context, over the course of 30ish days throughout August and September, I got all crazy and told myself I could easily brew six batches of beer (four high gravity beers and two lighter summer ales) - this while I already had a third of my fermentation space taken up. Hey, gotta push the name/mission out there right? But in all seriousness, I figured that if I intend on making this a business for myself, I have to know if I enjoy brewing more than I typically do - and what I found out was that yes, even though I was pushed to my limits on space availability and time, I did thoroughly enjoy brewing. I also found ways to cut corners without sacrificing the quality of my beers - one of those corners being the process of harvesting yeast.

In the future, I'm going to launch a "How I Brew" series and one of those sections will be on harvesting yeast. At $6-7 a batch, yeast can get a little expensive. Harvesting yeast from commonly brewed beers (and sometimes uncommonly brewed ones) saves a bunch of money long term while still utilizing viable yeast to make great beer.

Anyways, I'm getting ahead of myself. The three beers I'm making for BrewFest are two GrassLands' staples: Daisy Pusher Pale Ale (a high gravity caramel pale) and First Light Summer Ale (light and very flavorful pilsner-style pale) with ruby red grapefruit zest. The third is a new beer I'm really excited about: Secale Cereale Saison (a rye saison). Saisons are fun to brew because they can ferment at higher than normal temperatures - something very beneficial in Florida heat and to my limited fermentation space. I'm eager to get people's reactions to this higher gravity saison, as I've yet to really get my feet wet with brewing saisons...let alone ones with fun adjuncts like rye, flaked oats and paradise seeds! This one is different in that it tastes somewhat like a Belgian Tripel, but its a tad lighter and much more smooth on the palate with floral and spice hints here & there.

I'll have some unique takeaways for patrons to the BrewFest, and visitors to my booth...unique in several respects - they'll be the first (and unofficial, FYI) GrassLands products other than beer; and they'll just be unique anyways, because I like stuff like that. So really, if you're interested in tasting some GrassLands brew and just having a good time altogether, I sincerely hope to see you on October 8th! I can't wait and I'm seriously looking forward to the event (October 8th). So in my best Paul Rudd impersonation: "I will see you there or I will see you another time."

More posts to come in the coming weeks with updates!

Prost!